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

Il\fITATION OF FOREIGN WINES

CmER.-CmRE, Fr.; ZrnER, Ger.~· CmRo, Ital. Cider is a vinous beverage, made by fermenting the juice of apples; and as it is the inost im– portant substance required for the proper imita– tion of foreign wines, it is necessary to become acquainted with its properties, the best method of manufacturing it, and with the peculiar mode of preparing it for the purpose here spoken of. The juice of the apple consists of icater, ma– lic acid, and siigar. As in the fennentation of the grape j uice, t he sugar, or sacch~uine prin– ciple, is partly changed to alcohol. 'Vhen this principle is in small quantity, its deficiency must be m~de up, or we have a liquor without body, watery and weak, which renders it diffi– cult to preserve. Should the saccharine elemen t (42)