1. The Turning of Wine. — This is a disease
which attacks young wine, and seems to occur
under special conditions of the weather. The
colour grows darker, and the taste first dis-
appears, and if the disease continues becomes
disagreeable ; the wine becomes turbid and acid.
This disease arises from a decomposition of
tartar.
2. The liopiness of Wine. — This disease con-
sists in the formation of vegetable mucus from
the sugar of the wine, and is known as mucous
fermentation. The wines liable to this change
are those which are deficient in tannic acid.
3. The Bitterness of Wine. — In this we have
a disease to which Burgundy wines are specially
liable. It appears to arise from a second fer-
mentation, inasmuch as a large quantity of car-
bonic acid is evolved. It haa been ascribed by
some to the fomiation of citric ether, which is
very bitter. The disease is caused by the sedi-
ment, and is often put a stop to by drawing the
wine off into other casks.
4. Th« Acidifying of Wine. — This depends
upon the conversion of the alcohol into acetic
acid, and may be nipped in the bud by adding
alkaline carbonates ; which, however, destroy
the colour and affect the taste of the wine.
5. The Mouldiness of Wine. — In this disease
mould-plants are produced on the surface of the
wine. How and under what condition the
mould is formed is uncertain ; all that is known
is that the admission of air is favourable to the
disease.
Wines, Effervescing.— If wines are
bottled before the fermentation is over, the
carbonic acid is retained in the wine, and what
is called an "effervescing" wine is produced.
Certain kinds of wine are more favourable than
others to this jjrocess; and in all countries
effervescing wines are produced. In this coun-
try wo are most famiUar with the effervescing
wines of France, which are generally known
under the name of champagne. Hocks, mo-
selles, and even red wines are treated thus ;
and, on the cork being removed from the bottle,
the carbonic acid begins to escape, and give»
them their sparkling effervescent character.
When such wines contain much sugar, the fer-
mentation in the bottle is arrested before all
the sugar is consmned, and they are sweet
effervescing wines. In other cases the sugar is
all exhausted in producing the carbonic acid, and
such wines are then said to be dry. Sparkling
or cffei-vescing wines are agreeable to the palate,
and in the same way as bottled ales they seme-
times appear to assist the digestion of the food
with which they are taken. In some cases, how-
ever, there can be no doubt that they produce
injury. When new, thw communicate the state
of change in which they are to the contents of
the stomach, and interfere with the healthy
process of digestion. ,They arc> less liable to
disagree when they ai'C diy and contain but
little sugar than when £hcy contain much of this
substance. The quantity of sugar varies in
champagne from ope hundrc^d grains in the
pint to considerably above an omicc.
WIN
( m^ )
WIN
Page 2315
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. The Turning of Wine. — This is a disease which attacks young wine, and seems to occur under special conditions of the weather. The colour grows darker, and the taste first disappears, and if the disease continues becomes disagreeable ; the wine becomes turbid and acid. This disease arises from a decomposition of tartar.
2. The Ropiness of Wine. — This disease consists in the formation of vegetable mucus from the sugar of the wine, and is known as mucous fermentation. The wines liable to this change are those which are deficient in tannic acid.
3. The Bitterness of Wine. — In this we have a disease to which Burgundy wines are specially liable. It appears to arise from a second fermentation, inasmuch as a large quantity of carbonic acid is evolved. It has been ascribed by some to the formation of citric ether, which is very bitter. The disease is caused by the sediment, and is often put a stop to by drawing the wine off into other casks.
4. The Acidifying of Wine. — This depends upon the conversion of the alcohol into acetic acid, and may be nipped in the bud by adding alkaline carbonates ; which, however, destroy the colour and affect the taste of the wine.
5. The Mouldiness of Wine. — In this disease mould-plants are produced on the surface of the wine. How and under what condition the mould is formed is uncertain ; all that is known is that the admission of air is favourable to the disease.
Wines, Effervescing.— If wines are bottled before the fermentation is over, the carbonic acid is retained in the wine, and what is called an "effervescing" wine is produced. Certain kinds of wine are more favourable than others to this process; and in all countries effervescing wines are produced. In this country we are most familiar with the effervescing wines of France, which are generally known under the name of champagne. Hocks, moselles, and even red wines are treated thus ; and, on the cork being removed from the bottle, the carbonic acid begins to escape, and gives them their sparkling effervescent character. When such wines contain much sugar, the fermentation in the bottle is arrested before all the sugar is consumed, and they are sweet effervescing wines. In other cases the sugar is all exhausted in producing the carbonic acid, and such wines are then said to be dry. Sparkling or effervescing wines are agreeable to the palate, and in the same way as bottled ales they sometimes appear to assist the digestion of the food with which they are taken. In some cases, however, there can be no doubt that they produce injury. When new, they communicate the state of change in which they are to the contents of the stomach, and interfere with the healthy process of digestion. ,They are less liable to disagree when they are dry and contain but little sugar than when they contain much of this substance. The quantity of sugar varies in champagne from one hundred grains in the pint to considerably above an ounce.
WIN
( m^ )
WIN