1857 The Bordeaux wine and liquor dealers' guide

48

A TRJ£ATISE ON

access of the acetous fermentation, or that which causes acidity.-..Another safe method is, to remove the racked wine into a rather warmer situation than usual, observing properly to exclude_ the action of the air, which cannot be done with wine in wood, if the place be very dry.-.A third method is, to re– move the corks or bungs, and to substitute bladder, tied or fastened over air-tight. Bottled wine treat– ed in this way ripens very quickly in a temperate situation. "Roughening.-A roughness or astringency is readily communicated to wine by the cautious use of kino, catechu, or rhatany. "Rvpiness or viscidity.-This arises from the wine containing too little tannin or astringent mat– ter to precipitate the gluten, albumen, or other azo– tized substance, occasioning the malady. Such wine cannot be clarified in the ordinary way, be– cause 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. Fransmis of Nantes prescribes the bruised berries of the mountain ash (1 lb. to the barrel) for this purpose. A little catechu, kino, or the bruised foot stalks of the grape, may also be conveniently and advantageously used in the same way. Any other substance that precipitates albumen may

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