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

WINE.

59

tralized, and the deficient sugar is added. Carbonate of calcium is used for neutralizing, in the proportion of 100 parts of chalk to 150 parts of acids. To add the missing sugar we first determine by a saccharometer what percentage of sugar is contained in the wine. Let this be 15%, then we will increase the sugar from 20- 2. Gallizing: Gall has, immediately after the picking, the ripe berries separated from the less ripe ones. The first ones are worked with alone. From the unripe ones he obtains a juice which he does not neutralize, but which he dilutes with water until a certain degree of acid is reached, when he corrects also the lack of sugar. Beyse states of gallized wines: I. A constantly good wine may be obtained, even in poor years. 2. They stand transportation without change. 3. They require only a year's attention and care. 4. They contain more alcohol. 5. The quantity is increased, while the quality is improved. Of other methods we only name that of Petiot. Wines are, especially right after fermentation, liable to many changes which alter them for the worse, or may even utterly ruin them. Pasteur, the eminent French chemist, has taught us the nature of these diseases, which are due to the presence of bacilli or germs. As general hints for protection are to be minded: Try to stop the development of these germs by the most careful cleanliness of all vessels and rooms by utmost scouring and extensive ventilating. Infected