280 SUGAR IN WINE. 



appear in some wines, it is nevertheless of great im- 

 portance both in diminishing the sharp taste of the 

 free acids, and in imparting an agreeable flavour to 

 the wine. 



Unless red wines contain about half per cent, sugar, 

 their flavour is not agreeable ; in some the quantity is 

 more considerable. 



Sweet wines, some of which owe nearly one-fourth of 

 their weight to sugar, often contain not only a little 

 uncrystallisable sugar, but fruit sugar, 



