852 ADULTEBATIOtf OF WINE. 



Lsinglass, or the addition of substances containing tan- 

 / nic acid in order to supply a deficiency of that acid), 

 as adulteration. But as it is not generally so under- 

 stood, I have no right, much as I regret it, to put 

 this interpretation upon the term. 



I must also distinguish between adulterations, such 

 as are supposed to be allowed, and those which are 

 universally looked upon as fraudulent. It is obvious 

 that such a distinction is purely arbitrary, and 



Wine is adulterated : 



1. "When aroma is added in order to give the 

 appearance of age to young wine. 



2. When cane or fruit sugar is added to sweeten it. 



3. When means are used either to withdraw a por- 

 tion of tartaric acid from the wine, or to neutralize 

 free acetic acid. 



4. When alumina or sulphuric acid is added, which 

 generally is accompanied by the simultaneous addition 

 of sugar, in order to improve the flavour of the wines. 



5. When colouring ingredients are added to imitate 

 stronger-coloured wines. 



6. When inferior wines are mixed with others. 



7. When water is added to strong wines. 



8. When alcohol is added to weak wines. 



In general, the addition of any substance with a 

 view to obtain some property peculiar to a good wine 

 the counterfeiting wine by preparing it by means of 

 wine ferment or other ingredients obtained from wine, 

 or indeed out of other substances that are indepen- 



