184 / 258
Beverages
—
A
Icoholic
wines
can
be
used
to
bring
white
wine
which
has
turned
yellow
back
to
its
normal
color.
Earthy
Flavor of
Wines.
—
This
defect
in
wines
is
apt
to
interfere
seriously
with
their
sale,
as
the
taste
is
par-
ticularly
disagreeable.
It
may
be
the
result of
several
causes.
The
vineyards
may
not
be
properly
cared
for
or
in
low,
wet
land.
The
treatment
of
wines
which
have
earthy
flavor
requires
much
judgment
and
experience.
Wines
should
be promptly
clarified
by
the
means
already
given
and
frequently
racked.
The
white
of
egg
receipt
given
under
clarification
is
the
best
one
to
use
for
this
defect.
The
addition
of
a
small
quantity
of
tannin
dis-
solved
in
alcohol
will
also
help
to
correct
this defect.
Greenness.
—
This
defect
gives
a very
sour,
unpleasant
taste
to
the
wine,
owing
to
the
malic
and
tartaric
acids,
which
are
in
excess.
There
is
no
ordinary
defect
of
wine
which
is
more
noticeable
and
more
disagreeable
than
greenness.
As
its
name
implies,
it is
frequently
caused
by
the use
of
unripe
grapes.
The
treatment
of
the
wine
must
be
varied
according
to
the
taste.
One
of
the
various
methods
is
to
add
from
1
to
3
qt.
of
old
brandy
to
every
100
gal.
of
wine.
Potassium
tartrate
affords
a
cheap
and
easy
method
of
neutralizing
the
tartaric
acid,
forming
potassium
bitartrate,
which
may
be
afterward
removed
when
the
wine
is
right.
The
amount
of
potassium
tar-
trate
which
may
be
used
varies
with
the
sourness
of
the
wine,
but
18
oz.
per
100
gal.
would
be
considered
an
average
amount.
Various
other
substitutes
have
been
tried,
but
none
is
as
successful
as
potassium
tartrate.
Coloring
Matters.
—
Various
matters
are
largely
em-
ployed
to
artificially
heighten
the
colors
of
wines.
The
different
spurious
coloring
matters
can
be
detected
by
using
a
solution
of
lead
acetate,
and
the
precipitants
formed
give
a
good
test
by
which
the
various
colors
can
be
de-
termined.
1.
—
Malva
flowers
or
hollyhock
produce,
when
steeped
in
spirits
for
24
hours,
or
evenwhen
boiled
with
water,
a very
beautiful
purple.
164