1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

16

WINE.

The expressed juice of the grape, called mitst, (mustum,) is composed of the following:-

By PROUST.

By BERARD.

Extractive.

Odorous inatter.

Sugar.

Sugar.

Gum.

Gum.

Glutinous matter.

Glutinous matter.

Malic acid. Citric acid.

Ma1ic acid.

Malate of lime. Bitart.rate of potash. Supertartrate of lime. Bitartrate of potash. Must undergoes the vinous fermentation, as before stated, when placed in a temperature of between 60° and 80° Falir., this fennentation being the metamorphosis of sugar into alcohol and carbonic acid, and this process continues until all the sugar is completely decomposed. The elements of the ferment, however, take no part in the transformation, or rather do not enter into a chemical combination with the