200 COLOURING MATTERS IN WINE. 



the same blue colouring matter ; and second, that no 

 peculiar colouring matter is found in liqueur wines. 



We shall endeavour to treat these two points rather 

 in detail, since what has already been scientifically 

 stated with respect to them is either inaccurate or 

 incomplete. 



In considering the preparation of wine, care must 

 be taken to keep in mind the difference occasioned by 

 the fermenting or non-fermenting of the skins, stalks, 

 and stones. 



"Wine produced from grape juice alone is colourless, 

 or white. The fact that the whole mass of grapes is 

 pressed together renders it impossible but that a 

 slight admixture of the components of the grape 

 skins should occur, and in this manner a portion of 

 the tannic acid contained in the skins is dissolved, 

 and passes into the wine. 



"We have seen that white wine may be prepared 

 from purple grapes. But if the skins were allowed 

 to ferment, red or yellow wine would be obtained, 

 according as purple or white grapes were used. 



Liqueur wines are obtained from white grapes, the 

 skins of which were permitted to ferment with the 

 juice. 



Perfectly colourless wines are never met with ; a 

 tinge of yellow may be found even in such as have 

 least positive colour. Among such as are nearly as 

 clear as water, the Italian wine, vino cebedino, may be 

 especially mentioned. 



