ON COLONIAL WINES. 271 
duo to some alteration in the tannic acid or not ; for 
instance, the oxidation of it into some higher form, as 
gallic acid. It very generally occurs in Victorian red 
wines, but at first has more of an earthy quality. But 
my results hitherto are not conclusive. I have also 
consulted all the best and most recent works of the 
Portuguese cenologues, and find Senhor Lapa, Professor 
of Chemistry, and Koyal Commissioner for Vineyards 
and Wines, attributes it in Portugal to the conversion 
of a portion of the tannic acid into alcohol ! To what- 
ever cause it is due, the vineyard proprietor should 
never rest till he has found means of getting rid of it. 
The French method of fermenting red musts advocated 
by Mr. Casalis Allut, and to be found in extenso in the 
last useful volume which Dr. Kelly has contributed 
to our scanty libraries of works on " Vines and 
Wines," seem, from points of reason, to be by far the 
best, and if needed in any one colony more than 
another, I should consider that one to be South 
Australia. 
Last in the relation of average spirit strength, comes 
the products of Victoria with an average of 21 77. 
Though not quite so numerous as the South Australian, 
it represents not inadequately the produce of this 
colony. Stated in general terms, the Victorian wines 
are wonderfully good in their several kinds. But it 
must be observed in limine, that whether light or full- 
bodied, they are the produce of French or German 
vines. Hardly any other, except the Verdeilho 
(Madeira vine), is to be found as a standard sort. Not 
a few vineyards in South Australia, such as that of 
Sir George Kingston, Mr. White, &c, contain nothing 
but Spanish kinds; and Clarendon, Pewsey Vale,, 
