panied with a corresponding variation in the chemical composition of any particular class of grapes, but somehow the wine produced therefrom obeys the laws of supply and demand. For some years past the demand for dry sherry has dominated in this country, though, as I am informed, the weathercock of fashion is now on the turn.
One mode of satisfying this demand for dry wine is, of course, to select a grape which has less sugar and more albuminous matter, but in a given district this is not always possible. Another is to gather the grapes before they are fully ripened, but this involves a sacrifice in the yield of alcohol, and probably of flavor. Another method, obvious enough to the chemist, is to add as much albuminous or nitrogenous material as shall continue to feed the yeast-fungus until all, or nearly all, the sugar in the grape shall be converted into alcohol, thus supplying strength and dryness (or salinity) simultaneously. Should these be excessive, the remedy is simple and cheap wherever water abounds. It should be noted that the quantity of sugar naturally contained in the ripe grape varies from ten to thirty per cent—a very large range. The quantity of alcohol varies proportionally when the must is fermented to dryness. According to Pavy, "there are dry sherries to be met with that are free from sugar," while in other wines the quantity of remaining sugar amounts to as much as twenty per cent.
White of egg and gelatine are the most easily available and innocent forms of nitrogenous material that may be used for sustaining or renewing the fermentation of wines that are to be artificially dried. My inquiries in the trade lead me to conclude that this is not understood as well as it should be. Both white of egg and gelatine (in the form of isinglass or otherwise) are freely used for fining, and it is well enough known that wines that have been freely subjected to such fining keep better and become drier with age, but I have never yet met a wine-merchant who understood why, nor any sound explanation of the fact in the trade literature.[1] When thus added to the wine already fermented, the effect is doubtless due to the promotion of a slow, secondary fermentation. The bulk of the gelatine or albumen is carried down with the sediment, but some remains in solution. There may be some doubt as to the albumen thus remaining, but none concerning the gelatine, which is freely soluble both in water and alcohol. The truly scientific mode of applying this principle would be to add the nitrogenous material to the must.
I dwell thus upon this, because, if fashion insists so imperatively upon dryness as to compel artificial drying, this method is the least objectionable, being a close imitation of natural drying, almost identical; while there are other methods of inducing fictitious dryness that are mischievous adulterations.
- ↑ The wine-trade has two rival magazines, both very high-priced, exclusively devoted to its interests, besides others that arc partially so.
