1857 The Bordeaux wine and liquor dealers' guide

MANUFACTURING AND ADULTEltATING LIQUORS.

of the must as a fermentable liquor

stated under

the head of

Fermentat,ion)

are water, sugar, and a

ferment.

the juice be very saccharine, and con–

tain sufficient ferment to sustain the fermentation,

the conversion of the sugar into alcohol will pro-

• ceed until checked by the production of a certain

amount of the latter, and there will be formed a

IJj>'irituous

generO'U8 wine.

If,

while the juice is

highly saccharine, the ferment be deficient in quan–

tity, the production of alcohol will be less, and the

redundancy of sugar proportionably greater, and a

1;weet wine

will be formed. When the sugar and '

ferment are in considerable amount, and in the pro-

per relative proportions for mutual decomposition,

the wine will be strong-bodied and sound, without

any sweetness or acidity, and of the kind called

dry.

A small proportion of sugar can give rise to

only a small amount of alcohol, consequently the

less saccharine grape will generate a comparatively

weak or

light

wine,

which will be sound and stable

in its constitution in case the ferment is not

ex–

cess, but otherwise liable to pass into acetous fer–

mentation and become acescent.

case the wine

is bottled before the fermentation is fully completed,

the pz:ocess will proceed slowly in the bottles, and

the carbonic acid generated, not having vent, will

impregnate the wine and render it effervescing and

Digitized

oog