1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

WINE.

berry

has been employed to augment the color

of Port wine. The extracts of

logwood

and

rliatany

are used for the same purpose. For

other coloring material the reader is referred to

the different formuloo, and to the "Appendix."

Flavoring

substances are also frequently

added to wines. For instance, in Spain a dry

kind of Sherry, called

~[ontellado,

is added to

Sherries that are deficient in the

nutty

flavor;

and, being very light in color, it is also used to

reduce the color of Sherries that are too high.

this country American wines are flavored

and colored so as to make them resemble im–

ported wines. The alcoholic solution of the

essential oil of

bitter almonds

is, perhaps, inore

used than any other flavoring iuaterial for the

purpose of giving a nutty flavor to inany weak–

fiavored wines.

Tincture of

J:,ino, ?'ltatmzy,

and

oal:, barl·,

or a

solution of their extracts, is used when astrin–

gents are required,

ancl

a large number of arti–

cles possessing the proper fragrance, for the