372 ADTJLTEBATION OF WINE. 



the grapes when dried only suffer loss in water, and 

 this can be restored to them afterwards. 



If the raisins have been made from white grapes, the 

 wine is white, and it is customary to add a little fer- 

 ment from red wine, out of which the red colouring 

 matter is extracted, and this gives the raisin wine the 

 colour of genuine red wine. "When sufficient care has 

 been taken to maintain such a proportion between the 

 water, raisins, and colouring matter of wine ferment, 

 as exists in the wine which is imitated, chemistry is 

 unable to detect the difference ; flavour and aroma can 

 alone decide. 



Currant wine (dried currants). Brandy is prepared 

 in Greece from a currant wine, which is also drunk 

 there undistilled. This custom has spread so much 

 that in 1852, 55 million litres of currants were collected 

 in the Peloponnesus. 



As the wine prepared from these differs entirely 

 from our ordinary wines, we need not suspect that it is 

 sold among us.* 



In Portugal a particular kind of wine called Yinho 

 Greropica or Vinho Anglica is prepared without fer- 

 mentation, and highly esteemed. The juice of very 

 carefully selected grapes, either purple or white, is 

 taken, and the moment fermentation begins allowed to 

 run into a cask, a fourth part of which is filled with 

 pure brandy. The fermentation is immediately stopped, 



* Arch, der Pharm. Ed. 70. s. 292, u. Bd. 57, s. 167, in which the 

 method of preparing Greek wines is treated of. 



