470 



UNFEJftMENTED GEAPE-JUICE. 



Inquiries are often made concerning the proper method of 

 making " unfermented wine." Such an article is, it appears, in 

 demand for sacramental purposes, and a ready sale also exists for 

 using it as a cooling drink. 



" Unfermented wine " is, it is only fair to state at the outset, 

 only a snare and a delusion. The word "wine" implies alcoholic 

 fermentation, and so soon as any kind of fruit juice has its sugar 

 transformed into alcohol, through the agency of the living agents 

 of fermentation, it becomes a " wine." 



A glance at an analysis of freshly- pressed grape-must will 

 satisfy anyone that no spirit nor glycerine both residues of 

 alcoholic fermentation are present. The analysis will also indicate 

 the presence of nourishing and wholesome constituents, which are 

 combined and grouped in a form which is at the same time 

 palatable and wholesome. 



The following table shows the several ingredients of fresh 

 grape-j uice previous to fermentation : 



Water 80 to 85 parts 



Grape sugar (dextrose and Isevulose) ... 15 28 



Free acids (tartaric, tannic) ... ... O'l 1 



Salts of organic acids (tartrates, malates, 



citrates of potassium, calcium, etc.) ... 0*4 0'8 

 Salts of mineral acids, sulphates, nitrates, 

 phosphates, silicates of potassium, cal- 

 cium, magnesium, iron ... ... ... 0'3 0*5 



Albuminoid matters ... ... ... ... O3 1 



Any unfermented wine, therefore, showing substances not 

 mentioned in this analysis must have been tampered with and 

 ceases to be pure grape -juice. 



WHY GRAPE-JUICE FERMENTS. 



Side by side with the grape-juice, nature has placed active 

 living agents which, when they gain access to that juice, break up 

 and disorganise its several compounds into substances widely 

 different in nature, composition and properties. These living 

 agents are of microscopic size, and although more numerous on the 

 waxy bloom which covers the skin of the fruit, they also float about 

 in the air we breathe, and are present on the surface of all manner 

 of possible vessels and appliances which may be used during the 

 handling of the grape or other juices. These micro-organisms 

 belong to numerous species, and are classified as moulds, yeasts, 

 and bacteria. They differ as regards their shape, their habits, and 

 the resulting produce of their activities. Besides these living agents 

 of decomposition of the juices of fruit, there are present viscous, 

 albuminoid substances which cause a certain amount of turbidity in 

 the liquid and make it unattractive to the sight. 



Those two factors, viz., micro-organisms and viscous albuminoid 

 substance, are the two elements which the unfermented grape- juice 



