CHAPTEE VII. 



CONSTITUENTS OF WINE. 



WIKE may be divided into the following kinds : 



1. Sweet or liqueur- wines. Some of these have no 

 excess of sugar ; as, for instance, Madeira ; others are 

 enriched with sugar by the method employed in pre- 

 paring them, which we have considered already 

 (p. 51), and others again are prepared from dried 

 grapes, or from evaporating a portion of the must 

 such as Malaga, Tokay. 



2. Acid, or harsh wines. They are rich in tartaric 

 acid, but poor in sugar. Ehine and Moselle wine. 



3. Spirituous wines, Portuguese and Burgundy. 



4. "Wines containing tannic acid, to which most 

 French wines belong. Except as containing less 

 alcohol, they resemble the last. 



5. Effervescing wines. Champagne and others. 



In liqueur-wines the excess of sugar, which cha- 

 racterises them, may have been derived either from 

 the grapes having contained too little albumen to 

 set all the sugar in fermentation, or because so 

 large a quantity of alcohol was evolved as to hinder 

 the further action of the ferment, which then coagu- 



