192 Miscellanies. 
Notices Translated and Extracted by Prof. Griscom. 
CHEMICAL PHILOSOPHY. 
1. On the grease of Wines.—White wine is subject to an altera- 
tion which is designated in Switzerland and other countries, by the 
terms greasy, and ropy, ‘(tourner au gras, graisser, filer,) a change 
which takes place after the vinous fermentation has apparently ceas- 
ed, and the wine has been bottled or closely confined in casks. ‘The 
wines of Champagne, of Switzerland, and most thin and light wines 
are very subject to it, especially when the vintage has been wet. 
The cause of this malady resides ina mucilaginous principle which 
is developed in light wines; it pervades the whole mass, and puts 
on a reticulated appearance; a similar change is observable in beer, 
and in syrups made of sugar of an inferior quality. 
Various methods have been pursued for remedying this defect. 
Common salt is added to the wine, a practice which was adopted, it 
is said, by the Romans, in consequence of an accidental discovery 
of an amateur in wines. Having opened an amphora of wine, and 
being struck with its excellence, he demanded of his slave what he 
had put into it. ‘The latter, mistaking his master’s meaning, fell on 
his knees, and confessed that he had drank a little of the = and 
had filled up the vessel with sea water. 
After two or three months, it is impossible for the most delicate 
palate to distinguish the taste of salt, and it is admitted that such an 
addition improves the taste of the wine; but that it prevents the 
grease, is a point much more doubtful. 
Another remedy is the addition of Brandy or Alcohol. But the 
most efficacious means of all is a frequent racking off, or decantation. 
Wine must never be allowed to whiten, that is, to admit the rising of 
a milky substance which destroys its transparency. When this dis- 
ease has been contracted, it may often be removed by clarification 
with fish glue, but this remedy has two inconveniences,—it does not 
always succeed, and when it does it diminishes the strength of the 
wine. ‘This deterioration arises, either from the glue, or perhaps 
from the disease itself, which has occasioned the operation. 
Another method of clarifying wines and removing the grease, con- 
sists in filtering them through shavings of hazel. For small quanti- 
ties this method is very good. 
