1876 Facts About Sherry by Henry Vizetelly

The Assumed TJmoholesomeness of Sherry.

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different from the 141bs. result put forward by individuals wbo, even if competent,could never bave taken tbe trouble to perform an analysis for themselves. Tbe French chemists reported—first, that plastered wine contains no new mineral substance,implying that none of tbe plaster remained in tbe wine in solution; secondly, that tbe amount of plaster—40 grammes to tbe btre,equivalent to 401bs, per butt—could bave no baimful result as it became completely transformed,and that tbe only objection that could be urged against sulphate of potash was that it is slightly aperient,as are also tbe tartrates themselves upon which tbe gypsum acts. Brillat-Savarin bad a fantastical objection to grapes,and used to say that be did not care to take bis wine in piUs. Here tbe process is reversed, and tbe piUs are taken in tbe wine. Guided by tbe scientific evidence,tbe tribunal of MontpeUier decided that tbe employment of gypsum dm-ing vinification could not be regarded as an adulteration, and,further,that it was not injurious to health. Hot entirely satisfied with tbe result, tbe French Govern ment took tbe matter up, ostensibly in tbe interest of tbe army and navy,and appointed a scientific commission still further to investigate tbe subject. This commission eventually decided that plastered wines containing sulphate of potash in no larger quantity than at tbe rate of4 grammes per litre, which is more than double tbe quantity found in tbe samples analysed by tbe French chemists,might be safely admitted to consumption in tbe army and navy,and to-day fully two-thirds of all tbe wine made in France is made by tbe aid of plaster. Tbe assumed sulphuring that sbeny undergoes is limited, so far as tbe better-class'wine is concerned,to tbe preliminary puri fication of the casks for containing tbe mosto by burning a sulphur match inside them,according to a practice prevalent all over tbe world. Occasionallycommon Jerez winesare sidpbured, just as all tbe sweeter Sauternes are—in tbe latter case to check tbe fermentation and prevent all tbe sugar turning into alcohol. This question of sulpbuiing wines was fuUy discussed by the

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