1928 Giggle Water by Charles S Warnock

GIGGLE WATER 135 276. TO REMOVE MUSTINESS FROM WINE The disagreeable taste in wine, generally known as mus- tiness, is occasioned by the presence of an essential oil. This may be removed by adding a little sweet or almond oil, and then violently stirring the wine for some time. The fixed oil attracts and seizes on the essential oil, and rises with it to the surface, when it is easily skimmed off, or the liquid under it drawn off. A few slices of burnt or toasted bread, or a little bruised mustard seed or coarsely powdered charcoal, will often have the same effect. 277. PASTEUR'S METHOD OF PRESERVING WINES M. Pasteur announced some time ago that wines became spoiled in consequence of the presence of microscopic organisms, which could be destroyed by exposing the wine, for a few moments only, to a temperature of 131° Fahr. A committee of experts was appointed to make a compara tive examination of wines which had and which had not been subjected to heat; M. Lapparent being President, and M. Dumas and M. Pasteur assisting. They concluded that the preservation of wine in bottles is greatly im proved by heating; that the destruction of the germs is perfect, without the least impairment of the taste, color or limpidity of the wines.