Description - The Chemistry of Wine by Gerrit Jan Mulder
Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III. QLEARING OF WINE. The clearing of wine, as well as the frequent transfer of young wine into other casks, is undertaken with the view of removing all the sediment in which albuminous matters may still occur. As far as the decomposition of the wine is concerned, it is immaterial whether the sediment has deposited itself, or still floats in the wine; whatever can contribute to promote after-fermentation must be removed, as long as there is sugar enough to cause new fermentation in spite of the quantity of alcohol already formed; for should any such fermenting matters remain in the wine, they would tend to the production of another chemical change. The wine which is rendered turbid by the ingredients of ferment is not durable. New wines must therefore be treated until they become as clear as if they had been filtered. There is another reason for undertaking the clarifying of wine, which concerns the alteration of its colour, and is practised upon red wines. Light-coloured wines are preferred, and albumen and isinglass are added, which, as well from their insolubility in alcohol, as from their combining with tannic acid, .form a spongy flocculent sediment, by means of which a larger or smaller quantity of colouring matter, in proportion to the quantity of albumen or isinglass which has been applied, is withdrawn from the wine. Clearing may also be undertaken in order to diminish the tannic acid contained in the wine; and this again is effected by means of albumen and isinglass. For when both these substances are added to port wine, tannic acid and colouring matter are continually abstracted from it, so that by adding them in large quantities, tannic acid may be entirely withdrawn, and a very light-coloured wine be obtained. The colour of wine, in which...
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