1827 Wine and spirit adulterators unmasked

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Treatise on Wine Making-, (page 31,) and in the Vintner's Guide (4th edition, 1770, page 67,) the modes and uses of its application are fully de- tailed. It has been only since the duties have been lowered, that the cheap trash of Wines of all de- which we now see advertised to so great an extent, has been imported, nor has it been till since the demands of our London Adulterators have been so great, (owing to the competition amongst them for any novelty in the article of Wine, calculated, in a cheap form, to aid them in carry- ing on their system of imposition against the Revenue and the Public, until their own pockets are filled, and their customers satiated,) that the vast quantities of Sparkling, and other Cham- pagnes, which are annually spoiled in France, from their turning vapid and ropy, have been found to constitute a valuable basis, on which may be re-manufactured an article exactly suited to the closest views of this most worthy class of people. How far a composition made up, by adding to these spoiled Wines a portion of the low Wines, from the indifferent vineyards, or of the ' third qua- lity Wine,' which 1 have described in my remarks on Claret, (the whole undergoing a fresh fermenta- tion, and receiving the action of some strong chemi- cal agent, in order to destroy the vapidity, preci- pitate the ropiness, and give to the whole a face,) scriptions,