AMOUNT OF ALCOHOL IN WINE. 143 



connected with the formation of alcohol (in so far at 

 least as their origin from alcohol is concerned), can- 

 not be derived from the alcohol which is actually 

 present in wine. If we confine ourselves to a general 

 statement we may say that in Ehine wines, among 

 which, in spite of many varieties, a general resem- 

 blance may be found, the original quantity of alcohol 

 is less than in Madeira wine ; these two kinds of wine 

 differ considerably. A generic connexion between the 

 peculiar qualities of Rhine wine and the small amount 

 of alcohol is as undeniable as that between the pecu- 

 liarities of Madeira and the larger alcoholic contents. 



In general, it may be considered as a fact, that in 

 wines which contain an abundance of alcohol a large 

 amount of albumen and sugar may be supposed to 

 have existed in the grape juice, and more flavour and 

 aroma is possessed by such wines than by those 

 which are weaker. I say, in general ; for there are 

 many exceptions to this rule, and its real value is 

 generally clearly understood ; thus the more albumi- 

 nous matter and sugar are contained in the grape 

 juice, the more perfect will be the development of 

 the fruit, and the greater the facility with which other 

 substances may be developed in it. 



"We may observe with respect to the alcoholic con 

 tents of effervescing wines, that they contain some- 

 what more alcohol at the time when they are poured 

 out than they did a short time before. In the fer- 

 mentation which immediately precedes their use, u 



