COLOURING MATTERS IN WINE. 215 



time in the liquid (p. 92), all, or a portion of the skins 

 may be allowed to ferment, and white and purple 

 grapes may be mixed, pressed, and allowed to fer- 

 ment together. In the first case a darker, in the 

 two latter a lighter wine will be obtained, the colour 

 of which will, when the wine has been some time 

 cellared, preserve the medium between red and 

 liqueur wines. So that, although only one colouring 

 matter is to be detected, variety of colour, almost 

 without limit, may be found in red wine. 



As when examining white and liqueur wines we 

 found that their variety of colour was to be ascribed 

 to a humus-like body formed in them, so in red wine 

 the like variety may be explained by the single 

 colouring matter which, with the apothema, explains 

 all ; and we may therefore contemplate this subject, 

 which presents so many different aspects, from a single 

 point of view. Here I must premise a question 

 Who has seen every existing variety of wine ? or, who 

 is qualified to pass an opinion upon all the different 

 kinds of grapes ? Therefore, in ascribing the red 

 colour of red wines to two substances, one blue 

 and one brown (apothema), and finding in this latter 

 substance the origin of the colour of white and 

 liqueur, I must be understood to speak of wines 

 which I have seen and examined : such wines, that is, 

 as are sold and used in our time and country. 



I will now consider more particularly, and in de- 

 tail, the actual colouring matter of red wine. 



