The dictionary of merchandize, and nomenclature in all languages, for the use of counting houses. Containing the history, places of growth, culture, use, and marks of excellency, of such natural productions as form articles of commerce; with their names in all European languages / By C. H. Kauffman.

  • Kauffman, C. H. (Calvin Henry), 1869-1931.
Date:
1805
Catalogue details

Licence: Public Domain Mark

Credit: The dictionary of merchandize, and nomenclature in all languages, for the use of counting houses. Containing the history, places of growth, culture, use, and marks of excellency, of such natural productions as form articles of commerce; with their names in all European languages / By C. H. Kauffman. Source: Wellcome Collection.

    382/396 (page 372)
    Wine, mass falls, the liquor becomes clearer, and is found to be less saccharine, more odorant, and of a red color, if the grapes have been black ; from the reaction of the ardent spirit, upon the coloring matter of the pellicle of the grape. I o give a deep red color to wine, it is necessary to use only black grapes, and to leave them fermenting in their mashed state, previous to the press- ing- 1 he Wine is usually taken out of the fermenting vessels, when the pheenomena of fermentation have subsided. When the mass is settled, the color of the liquor is well developed, when it has become clear, and its heat has disappeared; it is then put into casks, where by a second, less sensible fermentation, the Wine is clarified, its principles combine more per- fectly together, and its taste and smell become more and more developed. If this fermentation be stopped or suffocated, the gaseous principles are retained, the Wine is brisker, and more of the nature of must. The different kinds of Wines produced in Europe and other parts of the world, are many; the principal of them, and their qualities are well known : a cata- logue of them would serve no purpose here. The color of Wine is frequently artificial; a deep red is almost always the effect of artificial additions, as the red woods, elder berries, bilberries, &c. In France no secret is made of these practices, the color- ing matters being publicly thrown out, after they have been used. A common practice is, to throw sugar of ' lead andalum amongst sour Wine, in order to sweeten it. These substances being extremely hurtful to the human constitution, it becomes of importance, to be able to detect them, when mixed with Wine. For this purpose the following test is furnished. Take equal parts of calcined oyster shells and crude sulphur in fine powder, and put them in a cru- cible, which place into the fire, and raise the heat sud- denly, till it has been exposed to a white heat for fif- teen minutes. Then take it out, let it cool, beat the ingredients