1892 The flowing bowl when and what to drink (1892, c1891)

COMPOSITION OF DRINKS, ETC.

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stance that is not grown with the grape; according to it wine must neither be blended nor purified, as the very smallest quantities of any stuff used for such a purpose that would and will remain with the wine alters the same, while alcohol, added for blending, originates from the potato and not from the grape- This definition, to our opinion, is perfectly ab- would entitle any judge to condemn any wine-dealer for adulteration as soon as legal proceedings were instituted against him. The main weight is to be laid on wine being a delicious beverage from grape-juice. It may not al- ways be obtained from simple fermentation of grape- juice; there is many a year when the warming sunrays fail to ripen the fruit of the vine, when the must is sour, and the wine, therefore, turns vapid and pungent, so as to create sadness and grief instead of gladness and when taken by us poor mortals. Depriving such must of its surplus of acids, and en- hancing its percentage of sugar means to produce a wine agreeable to the palate, and not injurious to the health, while the taste of the natural wine would have filled every one with disgust. Adulteration of any article may only be spoken of in case the value of said article be diminished, or substances be added that are likely to injure the health. In improving wine the following methods are mainly adopted, and named after their inventors: I. Chaptalizing: The surplus of acids in wine is neu- fruit. surd; the acceptance of it joy,