CHAJPTEB XVII. 



ALBUMINOUS MATTER 



WE have seen that albuminous matter is contained, 

 not only in grape-juice, but in the juice of every 

 other fruit ; we know that the fermentation of grape- 

 juice must be caused by an albuminous body; we 

 have learnt that during fermentation the albuminous 

 matters of the grape-juice and pulp are resolved into 

 ferment, and. are separated in the form of an insoluble 

 body, of which, according to Braconnot, as much as 

 2O7 per cent, may be found in the sediment of newly- 

 made wine. 



"We must not, however, infer from this that no 

 albuminous body in any form can be found in wine, 

 but only conclude that but little of any kind of 

 albumen will exist in it. 



If we remember further that tannic acid is found 

 in red wines, and that this acid has a chemical attrac- 

 tion for albumen, we shall see that the largest quan- 

 tity of albuminous matter will not be found in red 

 wines containing much tannic acid. 



And besides this, alcohol, even when much diluted 

 with water, is able to precipitate most albuminous 



