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:MANUFACTURING AND ADULTERATING LIQUORS.
51
put
it into bottles or to consume it
88
soon
88
possible.
Sparkling, Oreaminv, and Briskne8s.-These
pro–
perties are conveyed to wine by racking into close
vessels before the fermentation is complete ; and
while there still remains a considerable portion of
undecomposed sugar, wine of this description, which
has lost its briskness, may be restored by adding
to
each bottle a few grains of lump-sugar, or rock–
candy. This is the way in which champagne is
treated in France. The bottles are afterward in–
verted, by which means any sediment that forms,
falls into the necks, when the corks are partially
withdrawn, and the sediment is immediately ex–
pelled by the pressure of the gas.
If
the wine
remains muddy,
a
little solution
of
sugar and finings
are added, and the bottles are again placed in a
vertical position,
~nd
after two or three months the
sediment is discharged as before. Sometimes this
process is repeated three or four times,
if
the wine
continues muddy.
Tas-te
of
Oasks.--See .MU1Jtilness.
Digitized
by