1857 The Bordeaux wine and liquor dealers' guide

31

MANUFACTURING AND ADULTERATING LIQUORS.

pre-exist in fermentable frnits and liquors, as the tartaric, citric, malic, and lactic acids, and their salts, should be chosen ; and of these the preference should be given to the bitartrate of potassa, from its pre– sence in the grape. The addition of any of these substances to a saccharine solution renders its fer– mentation more active and complete. In the practical production and proper regulation of the vinous fermentation, consists the art of the wine maker. The circumstances most favorable to this fermentation are,-a certain degree of warmth, and a sufficient quantity of active ferment, and its due distribution through the liquor. The tempera– ture of from 68° to 77° is most propitious for the commencement and progress of fermentation. The conversion of alcohol into vinegar proceeds with most rapidity at abont 95° Fahr. We arc thus I?articular in this connexion to show the principle by which the fermentation of vinous liquors is produced, as in the imitation of wirwa the utmost care is required, as well as a correct know– ledge of the principles of fermentation. The other stages of fermentation will be found in their appropriate place underthe heads of" Malting," "Vinegar," &c. As alcohol forms the basis of all fermented as well as all distilled liquors, we append the following tables

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