to 3.7: pun. German reds reaching the minimum and Californian rarely less than 2.4 grams. \\ hies with an ash content of less than 0.14 grams per 100 cubic centimeters are suspected, as are also those containing a high sodium chlo ride or potassium sulphate percentage and a minimum ash. The ratio of ash to extract is usually about 1 to 10. and the percentage of ash depends largely upon the composition of the wino in other respects; for instance, a plastered wine will necessarily contain a high ash, and a new wine more than an old. The separation of cream of tartar diminishes the ash content and tire neutralization of excessive acidity increases it.
The Municipal Laboratory of Paris considers red and white wines to be fortified when their alcohol content exceeds 4.5 and 6.5 times, spectively, the weight of their extracts. It also considers wine to be diluted with water when the percentage of alcohol by volume alcohol in the case of fortified wines), plus the weight of total acids in grams (expressed as phuric is less than 12.5 per liter.
The figure obtained by deducting the sum of the glycerol, ash, and fixed acids from the free solids is usually between 0.3 and 0.6 gram per 100 cubic centimeters, a figure of great portance in wines of low extract content, since it helps to determine whether addition has been made to increase the percentage of extract to tire minimum limit. A high undetermined extract should accompany a high percentage of alcohol and a low acid content.
The composition outlined above is possible only with wines made from grapes adapted to their climate and soil and grown in a favorable year.
When the must of a particular vintage is not normal, as often happens, additions of sugar (chaptalizing,), of acid, or water (gallizing) are permitted in many countries to make it mal ; but such treatment is liable to abuse. When added so as to increase tire output the practice is fraudulent. The fermentation of the pomace with sugar water, or of the liquid obtained by extracting pomace with sugar water (peotizing).
is popular in France. the cheap wine-like beverage (piquette) being a legitimate produet when sold under its own name. Cheap wines are often made from raisins and other dried fruits, sugar and glucose. The addition of preservatives to wine is not permissible. The use of sulphur for bleaching a white wine or to check improper fermentation is fraudulent, though phur is widely used for the casks prior to their use in fernrenting. Foreign coloring matters in red wine should not lie employed; the skins should supply sutlieient color. sentation as to variety of wine and place of pro duetion is the most common fraud practiced with supposed medium and wines.
Blending, which is allowable and essential in ninny easec, is subject to abuse in some celebrated wine regions, especially near Bordeaux, where foreign wines are largely used to increase the volume and cheapen the product.
FUrrr:Tic AND MEDICINAL VALUE or \\ INES. general rule. the use of wine even in ate quantities is not necessary for young or adult persons in good health and liviimy under normal conditions. Iii iricliyuclnols and those en gaged in sedentary occupat ions. the taking of small quantities of carefully chosen wine with the meals is not only permissible. hut oftentimes distinctly beneficial. Wines may be roughly vided according to their therapeutic and dietetic uses into the heavy sweet wines such as port, sherry, and .Nladeira; the lighter clarets, Burgun dies, and acid white wings, Rhine and Moselle wines; and the sparkling wines or champagnes. Heavy wines arc often used in disease instead of whisky or brandy when an alcoholic stimulant is needed. Port is a servieeable temporary tonic in cases of debility and exhaustion, especially in old people. It may be spiced, or mulled, and di luted. It is reputed to be unsuitable for dyspep ties, and those subject to gout, rheumatism, bil iousness, or to the formation of gall stones or gra vol.
The clarets or Bordeaux and the Burgundies and certain red Hungarian wines. which have a wider range of usefulness, if sound and well made, are among the most wholesome wines, and are serviceable tonics for invalids or con valescents. They contain little or no sugar and are of approved value in convalescence. The lighter varieties are best for daily consumption by brain-workers or those leading a sedentary life. Burgundy. being a much 'fuller' wine than claret, is considered useful as a tonic and blood maker. All of these wines are best taken some what diluted with water. The red wines, being somewhat astringent, are thought to act bene ficially by overcoming the excessive excitability of the visceral nerves, and by controlling in testinal fermentation. The white acid wines con tain less tannin and more free acid than the red, and are reputed diuretic, especially when diluted with some alkaline mineral water, which counter acts the excess of acidity.
Champagnes or sparkling wines are good for invalids and others with extremely irritable stomachs. Champagne will often remain in the stomach when that organ will retain nothing else. It is absorbed with great rapidity and acts promptly by invigorating the nervous system. It may often be substituted with advantage for spirits when an alcoholic stimulant is indicated. Sparkling wines impede the digestion less than still ones, and when taken in moderation stimu late the secretion of the gastric juice and the muscular action of the stomach, and slightly accelerate the speed of the ehemical forces con cerned in gastric digestion. The heavy wines retard digestion perceptibly.