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WINE.
59
tralized,
and
the
deficient
sugar
is
added.
Carbonate
of
calcium
is
used
for
neutralizing,
in
the
proportion
of
100
parts
of
chalk
to
150
parts
of
acids.
To
add
the
missing sugar
we
first
determine
by
a
saccharometer
what
percentage
of
sugar
is
contained
in
the
wine.
Let
this
be
15%,
then
we
will
increase
the
sugar
from
20-
2.
Gallizing:
Gall
has,
immediately
after
the
picking,
the
ripe
berries
separated
from
the
less
ripe
ones.
The
first
ones
are
worked
with
alone.
From
the
unripe
ones
he
obtains
a
juice
which
he
does
not
neutralize,
but
which
he
dilutes
with
water
until
a
certain
degree
of
acid
is
reached,
when
he
corrects
also
the
lack
of
sugar.
Beyse
states
of
gallized
wines:
I.
A
constantly
good
wine
may
be
obtained,
even
in
poor
years.
2.
They
stand
transportation
without
change.
3.
They
require
only
a
year's
attention
and
care.
4.
They
contain
more
alcohol.
5.
The
quantity
is
increased,
while
the
quality
is
improved.
Of
other
methods
we
only
name
that
of
Petiot.
Wines
are,
especially
right
after
fermentation,
liable
to
many
changes
which
alter
them
for
the
worse,
or
may
even
utterly
ruin
them.
Pasteur,
the
eminent
French
chemist,
has
taught
us
the
nature
of
these
diseases,
which
are
due
to
the
presence
of
bacilli
or
germs.
As
general
hints
for
protection
are
to
be
minded:
Try
to
stop
the
development
of
these
germs
by
the
most
careful
cleanliness
of
all
vessels
and
rooms
by
utmost
scouring
and
extensive
ventilating.
Infected