1857 The Bordeaux wine and liquor dealers' guide

45

MANUFACTURING AND ADULTERATING LIQUORS.

brandy per hogshead. By this treatment the wine will usually be recovered in about a fortnight, un– less in very cold weather. Should it be wanted sooner, add a table-spoonful or two of yeast, and remove it to a warmer situation. Pla!Vorinu.- Various ingredients are added to inferior wines to give them the flav01' of others more expensive, and to Americanwines to make them resemble those imported. Substances are also add– ed in a similar manner to communicate the a1·oma of the highly-fl.avored grape wines. Among the first are lJit-ter almonds, or the essential oil of fit. monds, or preferably its alcolwlw solution, which are used to impart a SHERRY or NUTIT FLAVOR to weak-fl.avored wines, as sherry, white cape, malt, raisin, parsnip, and other similar British wines; rhatany, kino, oak sawdust and bark, alum, etc., to convey ASTRINGENCY ; and tincture of the seed8 of raUJina to impart a PORT WINE FLAVOR. Among the substances employed to communicate the BOUQUE'T of the .foner wines, may be mentioned, orris root, eau de fleurs d' 01'a7UJei, neroli, vaniUa~ violet petals, cedrat, weetbrier, clary, elder flowers, quincea, cherry-laurel wa-ter, etc. There are but few of those extracts used in this system, nor would we recom– mend the use of any not particularly specified under the proper head of imitation wines.

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