856 ADULTEEATION OF WINE. 



by which means an increase is effected in the saccha- 

 rine contents, and indeed in the contents of all the 

 ingredients of the wine to be prepared, and also that 

 the same end is obtained when the grape-juice is par- 

 tially concentrated by evaporation. Those who call 

 wines prepared in this manner adulterated, because 

 they are not simply fermented, consider all Tinto and 

 Malaga wines as adulterated. 



At other times the grape-juice is not evaporated, 

 but sugar, whether cane or fruit is indifferent, added 

 to it ; the cheapness of potato syrup causes it to be 

 very much employed in this way (p. 51). No one 

 can deny that this is adulteration. And yet this 

 method of preparation is so commonly resorted to in 

 unfavourable seasons or in places where the grapes 

 are not sweet, that it has ceased to be considered 

 adulteration. The sugar ferments and makes the 

 wine richer in alcohol, but only sweeter if a great 

 deal of sugar is added. It is impossible at a later 

 period to detect that sugar has been added. 



(Enologists say, " Only take care that your potato 

 syrup is free from copper and gypsum, and then it is 

 no adulteration." 



In the preparation of Madeira, Port, and other 

 kinds of wine, an addition of brandy is employed. 

 This is at first perceptible to the taste, and can only 

 thus be detected. Alcohol is alcohol, and as a rule 

 that which is added is prepared by distillation from 

 the same kind of wine, but of rather an inferior 



