496 
solution will contain 2ozs. of tannia. Mix first with about 10 gal- 
lons of must or of wine, and add these 10 gallons to the other 90 
and whisk briskly. 
UNFERMENTED GRAPE-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 alco- 
holie 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 components of fresh 
grape-juice prior to fermentation :— 
Water Sis is 6 ae .. 80 to 85 parts 
Grape sugar (dextrose and levulose).. 15 ,, 28  ,, 
Free acids (tartaric, tannic) .. ae OAD al Gy 
Salts of organic acids (tartrates,, malates, 
citrates of potassium, calcium, etc.).. 0.4,, 08  ,, 
Salts of mineral acids, sulphates, nitrates, 
phosphates, silicates of potassium, cal- 
cium, magnesium, iron a .. 03,05  ,, 
Albuminoid matters x = we O35 1 5 
Any unfermented wine, therefore, showing substances not men- 
tioned in this analysis must have been tampered with and ceases to 
be pure grape-juice. 
Wy Graps-Juice FEerMents. 
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 
