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MANUFACTURING AND ADULTERATING LIQUORS.
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pre-exist in fermentable frnits and liquors, as the
tartaric, citric, malic, and lactic acids, and their salts,
should be chosen ; and of these the preference should
be given to the bitartrate of potassa, from its pre–
sence in the grape. The addition of any of these
substances to a saccharine solution renders its fer–
mentation more active and complete.
In
the practical production and proper regulation
of the vinous fermentation, consists the art of the
wine maker. The circumstances most favorable to
this fermentation are,-a certain degree of warmth,
and a sufficient quantity of active ferment, and its
due distribution through the liquor. The tempera–
ture of from 68° to 77° is most propitious for the
commencement and progress of fermentation. The
conversion of alcohol into vinegar proceeds with most
rapidity at abont 95° Fahr.
We arc thus I?articular in this connexion to show
the principle by which the fermentation of vinous
liquors is produced, as in the
imitation
of
wirwa
the
utmost care is required, as well as a correct know–
ledge of the principles of fermentation.
The other stages of fermentation will be found in
their appropriate place underthe heads of" Malting,"
"Vinegar," &c.
As alcohol forms the basis of all fermented as well
as all distilled liquors, we append the following tables
Digitized
by