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Wines
and
Wine
Making
The
amount
of
extractive
matter
in
wines
varies
as
greatly
as
from
1
to
20%.
This
difference
occurs
even
in
wines
of
a
similar
character
and
from
the
same
district.
Thus
in
Rhine
wines
it
ranges
from
10.6
to
4.2%,
in
the
Palatinate
wines
from
10.7
to
1.9%,
in
Bohemian
wines
the
mean
is
2.26%,
in
the
wines
of
Austria
2.64%,
and
in
those
of
Hungary
2.62%.
It
is
highest
in
sweet
wines.
In
many
adulterated
wines,
as
the
extractive
matter
is
either
very
small or
sometimes
altogether
absent,
it
has
been
proposed
to
employ
the
estimation
of
its
amount
in
a
wine
as
a
test
of
its
genuineness
or
the
reverse.
Light
wines
owe
their
color,
varying
from
pale
yellow
to
brown,
possibly
to oxidized
extractive
matter
or to
the
cask.
The
color
of
red
wine
is
due
to the
action
of
its
free
tartaric
acid
on
a
blue
substance
residing
in
the
skin
of
the
grape.
This body,
which
is
known
to
wine
makers
as
wine
blue,
and
which
bears
a
great
resemblance
to
litmus, in
turning
red
when
acted
upon
by
acids,
was
named
asmocyan
or
ocenocyamin
by
Mulder
or
Maumene\
It
is
insoluble
in
water,
alcohol,
ether,
olive
oil
and
oil
of
turpentine,
but
is
dissolved
by
alcohol
containing
small
quantities
of
tartaric
or
acetic
acid.
Glycerine
was
found
to
be
a normal
constituent
of
wine
by
Pasteur
in
1859.
As
the
wine
matures
the
glycerine
disappears.
In
Austrian
wines
Pohl
found
2.6%
of
glycerine.
In
some
wines
it
reaches
3%,
but
in
most
it
seldom
exceeds
1%.
In
old
wines
it
exists
only
in
very
small
quantity.
Imitation
Wines
1.
—
From
ripe
saccharine
fruits.
—
Take
of
the
fruit,
4
to
6
lb.;
clear
soft
water,
1
gal.;
sugar,
3 to
5
lb.;
cream
of
tartar
(dissolved
in boiling
water),
1J^
oz.;
brandy,
2
to
3%;
flavoring
as
required.
If
the
full
proportions
of
fruit
and
sugar
are
used,
the
product
will
be
good
without
the
brandy,
but
better
with
it
(if
you
have
it
on
hand);
13^
lb.
raisins
may
be
substituted
for
each
pound
of
sugar.
In
the
above
manner
are
made
the
following
wines:
157