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Wines
and
Wine
Making
Ropiness,
Viscidity.
—
This
arises
from
the
wine
contain-
ing
too
little
tannin
or astringent
matter
to
precipitate
the
gluten,
albumen
or other
azotized
substance,
occasioning
the
malady.
£>uch
wine
cannot
be
clarified
in
the
ordinary
way
because
it
is
incapable
of
causing
the
coagulation
or
precipitation
of
the
finings.
The
remedy
is
to
supply
the
principle
in
which
it is
deficient.
M.
Frangois,
of
Nantes,
prescribes
for
this
purpose
the
bruised
berries
of
the
moun-
tain
ash
in
the
proportion
of
1
lb.
to
the
barrel.
A
little
catechu,
kino,
or,
better
still,
rhatany,
or
the
bruised
foot-
stalks
of
the
grape,
may
also
be
conveniently
and
advan-
tageously
used
in
the
same
way.
For
pale
white
wines,
which
are
the
ones
chiefly
attacked
by
the
malady,
nothing
equals
a
little
pure
tannin
or tannic
acid
dissolved
in
proof
spirit.
Sparkling,
Creaming
and
Briskness.
—
These
properties
are
conveyed
to
wine
by
racking
it
into
closed
vessels
be-
fore
the
fermentation
is
complete
and
while
there
still
re-
mains
a
considerable
portion
of
undecomposed
sugar.
Wine
which
has
lost
its
briskness
may
be
restored
by
add-
ing
to
each
bottle
a few
grains
of
white
lump
sugar
or
sugar
candy.
The
bottles
are
afterward
inverted,
by
which
means
any
sediment
that
forms
falls
into
the
necks,
when
the
corks
are
partially
withdrawn
and
the
sediment
is
im-
mediately
expelled
by
the
elastic
force
of
the
coTmpressed
carbonic
acid.
If
the
wine
remains
muddy
a
little
solution
of
sugar
and
finings
is
added
and
the
bottles
are
again
placed
in
a
vertical
position,
and,
after
two
or
three
months,
the
sediment
is
discharged
as
before.
To
Sweeten
Wine.
—
In
30
gal.
of
wine
infuse
a handful
of
the
flowers
of
clary;
then
add
1
lb.
of
mustard
seed,
dry
ground,
put
it
into
a bag and
sink
it
to
the
bottom
of
the
cask.
Tartaric
Acid
in
Wine,
Detection
of
Free.
—
Professor
Claus
evaporates
to
a
syrup
and
agitates
with
ether.
If
free
tartaric
acid
is
present
the
ether
leaves
on
evaporation
a
crystalline
deposit
which,
if
dissolved
in
water,
gives,
on
the
addition
of
an
alcoholic
solution
of potassic
acetate,
a
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