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COMPOSITION
OF
DRINKS,
ETC.
vessels, barrels,
tubs,
etc.,
are
to
be
removed
from
the
cellars,
and,
be
this
impossible,
the
disinfection
must
be
done
there.
The
percentage
of
alcohol,
as
far
as
it
is
not
due
to
blending,
is
in
closest
connection
with
the
quantity
of
sugar
in
the
must;
no
wine
can
contain
more
than
seventeen
vol.
per
cent,
of
alcohol,
as
with
this
degree
the
transformation
of
sugar
into
alcohol
by
fermenta-
tion
is
stopped,
and
any
surplus
is
caused
by
blending.
All
southern
wine-growers
are
fond
of
increasing
the
sugar
in
their
wines,
thus,
Australia
produces
hardly
any
wine
below
26%.
The
coloring
of
wines
offers
many
chances
for
adul-
teration.
Immense
quantities
of
white
wines
are
thus
made
red
wines,
and
even
liquids
that
can
boast
of
no
relationship
to
the
grape-juice
at
all
are
transformed
into
red
wines
by
coloring
materials.
Dyestuffs
mainly
used
for
this
purpose
are
:
berries
from
sambucus
niger,
sambucus
ebulus,
vaccinium
myrtillus,
ligustrum
vulgaris,
phytolacca
decandra,
the
flowers
of
wialva
arborea,
althea
rosea,
and
malva
silvestris,
beets,
logwood
and
Brazilwood,
cochineal,
indigo,
fuchsine,
and
other
aniline
colors.
Of
these
dyestuffs
the
aniline
colors
are
easiest
to
de-
tect,
while
natural
colors,
having
very
great
similarity
to
the
natural
dyestuff of
wine,
sometimes
render
it,
even
to
an
expert,
difficult
to
prove
their
presence.