CHAPTEE XXVIII. 



FRUIT WINES. 



SINCE the name "wine" no longer designates ex- 

 clusively fermented grape-juice, but is applied to the 

 fermented juice of other fruits, I must not be entirely 

 silent respecting such fruit wines as are more or less 

 used here and in other countries. 



The juice of every fruit which contains sugar con- 

 tains also albumen in larger or smaller quantities. 

 Those influences which bring about fermentation 

 cause this albumen to ferment and to yield a liquid 

 which contains alcohol, water, and the ingredients of 

 the fruit-juice in a state of decomposition (just as in 

 the case of grape-juice), ingredients which necessarily 

 vary according to the nature of the fruits employed. 



Cider, perry, currant- wines, &c., are obtained in 

 this manner. The juice of the sweet fruits thus 

 employed is generally less rich in sugar than are 

 grapes, and consequently, even when (as in the case of 

 currant-juice) any sugar is added before ferment ation^ 

 fruit wines contain less alcohol than wine. They 

 almost all contain malic, not all citric acid. 



