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58
COMPOSITION
OF
DRINKS,
ETC.
stance
that
is
not
grown
with
the
grape;
according
to
it
wine
must
neither
be
blended
nor
purified,
as
the
very
smallest
quantities
of
any
stuff
used
for
such
a
purpose
that
would
and
will
remain
with
the
wine
alters
the
same,
while
alcohol,
added
for
blending,
originates
from
the
potato
and
not
from
the
grape-
fruit.
This
definition,
to
our
opinion,
is
perfectly
ab-
surd;
the
acceptance
of
it
would
entitle
any
judge
to
condemn
any
wine-dealer
for
adulteration
as
soon
as
legal
proceedings
were
instituted
against
him.
The
main
weight
is
to
be
laid
on
wine
being
a
delicious
beverage from
grape-juice.
It
may
not
al-
ways
be
obtained
from
simple
fermentation
of
grape-
juice;
there
is
many
a
year
when
the
warming
sunrays
fail
to
ripen
the
fruit
of
the
vine,
when
the
must
is
sour,
and
the
wine,
therefore,
turns
vapid
and
pungent,
so
as
to
create
sadness
and
grief
instead
of
gladness
and
joy,
when
taken
by
us
poor
mortals.
Depriving
such
must
of
its
surplus
of
acids,
and
en-
hancing
its
percentage
of
sugar
means
to
produce
a
wine
agreeable
to
the
palate,
and
not
injurious
to
the
health,
while
the
taste
of
the
natural
wine
would
have
filled
every
one
with
disgust.
Adulteration
of
any
article
may
only be
spoken
of
in
case
the
value
of
said
article
be
diminished,
or
substances
be
added
that
are
likely
to
injure
the
health.
In
improving
wine
the
following
methods
are
mainly
adopted,
and
named
after
their
inventors:
I.
Chaptalizing:
The
surplus
of
acids
in
wine
is
neu-