ALBUMINOUS MATTEE. 257 



bodies ; and they will, therefore, be found but sparingly 

 in wines containing much alcohol. 



In opposition to this, we must consider that albu- 

 men is soluble in tartaric acid, even when alcohol and 

 tannic acid co-exist. These last two substances render 

 albumen insoluble, but tartaric acid neutralises their 

 action, and retains the albumen in solution, and the 

 more easily the larger the proportion of water in the 

 liquid. The free tartaric acid contained in wine 

 renders it possible for an albuminous body to exist in 

 it in a soluble form, if any is left from the previous 

 fermentation. 



If no tannic acid and but little alcohol exist in 

 any fermented liquid, no tartaric acid will be re- 

 quired to keep the albumen in a state of solution. 

 This is proved by beer, in which a considerable 

 quantity of albumen may be dissolved ; for freshly- 

 drawn beer, though frothy and clear as water when 

 poured out, soon deposits a very considerable sedi- 

 ment of newly -formed ferment. 



I drew attention to this fact (p. 144) as it occurs 

 in Champagne and other effervescing wines, in which, 

 after the clear wine has been poured out, ferment is 

 formed, which sufficiently proves that albumen exists 

 in them. 



I may here mention that many of the wines I have 

 examined contain a perceptible though small amount 

 of albumen ; perceptible, that is, if chlorine water be 

 dropped into liqueur wine. This gives rise to a 



s 



