472, 
Persistent Foam is the reverse of evanescent foam, and is 
the characteristic of a wine of low alcoholic strength, kept 
at a low temperature; it may also be a sign that the wine 
wants racking, or it may be due to the fact that there is 
a secondary fermentation either of a healthy or an un- 
healthy nature that is taking place. It may, when it forms 
a finger nail on the surface of the wine be a symptom of 
what the French call the Maladie de la Tourne. 
Sharp Pungent Foam.—It may go on briskly, and in that 
ease when drunk has a smarting or prickling effect on the 
palate. 
Frothy—¥Formed by an accumulation of gas bubbles which 
forms on the surface, especially wine bottled too young, or 
in which there was a small amount of sugar left. 
Sparkling is an evanescent foam, the bubbles of which burst 
and are as quickly renewed, forming sort of pearls on the 
surface, as oceurs in champagne. 
White Foam.—Generally associated with matured or old red 
wine, but in some localities occurs in young wine. 
Rose Foam.—Accompanies matured wine, but occasionally 
pale young wines. 
Red Ruby Foam indicates full-bodied young wines deep in 
colour. 
Bluish—In wines poor in acid, as in some blending wines, 
containing only 3 to 4 p. 1,000 of acidity. 
The Limpipity of the wine is next observed :— 
Clear—A transparent wine, without cloudiness. There are 
in clearness, degrees of comparison which can be noted. 
Bright, Brilliant—as when the degree of clearness is such as 
to be perfect. This may be the result of fining, filtering 
or standing still for a long time in a cool and an even tem- 
perature. 
Cloudy, Dull—The reverse of clear. Wlnes freshly racked 
often turn a little cloudy for a while, owing to the oxida- 
tion of some of the albuminoid matters they contain, more 
especially wine from fleshy grapes grown on rich flats, also 
in wines poor in acid, and which have not completely fer- 
mented. 
Turbid, Thick—When the particles:in suspension are so 
numerous and big as to be easily seen and make the wine 
opaque. Either a perfectly new wine or wine bottled too 
soon, and that has left a muddy deposit on the side of the 
bottle—sometimes the restilt of putrid fermentation. In 
the case of an old wine bottled too soon, raise the bottles 
