133 / 160
GIGGLE WATER
135
276. TO REMOVE MUSTINESS FROM WINE
The disagreeable taste in wine, generally known as mus-
tiness, is occasioned by the presence of an essential oil.
This may be removed by adding a little sweet or almond
oil, and then violently stirring the wine for some time.
The fixed oil attracts and seizes on the essential oil, and
rises with it to the surface, when it is easily skimmed off,
or the liquid under it drawn off. A few slices of burnt or
toasted bread, or a little bruised mustard seed or coarsely
powdered charcoal, will often have the same effect.
277. PASTEUR'S METHOD OF PRESERVING
WINES
M. Pasteur announced some time ago that wines became
spoiled in consequence of the presence of microscopic
organisms, which could be destroyed by exposing the wine,
for a few moments only, to a temperature of 131° Fahr.
A committee of experts was appointed to make a compara
tive examination of wines which had and which had not
been subjected to heat; M. Lapparent being President,
and M. Dumas and M. Pasteur assisting. They concluded
that the preservation of wine in bottles is greatly im
proved by heating; that the destruction of the germs is
perfect, without the least impairment of the taste, color
or limpidity of the wines.