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Tests to Detect Adulterated Wine (Abstract the tartaric)

to abstract the tartaric and acetic acid. A precipitate is formed in the first instance, which carries down a larger or smaller portion of the coloring matter of the wine (if red). The lime, therefore, in the first instance, produces discoloration, but it also combines with the tannic acid, forming tannate of lime, a salt which, though insoluble in excess of lime, remains in solution, if sufficient lime be added to saturate the liquid. Lime, therefore, is always capable of imparting to wine the same property which is given by albumen or isinglass-the wine is rendered less astringent by the precipitation of tannic acid, and becomes at once less acid to the taste. From these two causes the use of lime in the preparation of wine has become much more general, since it gives a sweeter, and less astringent taste to the wine, and an appearance of age. Lime, like other alkalies, if employed in excess, turns wine brown.

Tests to Detect Adulterated Wine.

To ascertain whether wine is artificially colored.

Use a solution of potash in alcohol, a solution of liquid ammonia and potash. If the wine is colored by the coloring matter of the grape. Potash changes the red color to a bottle green, or brownish green: ammonia changes the color to brownish green or greenish brown. A solution of alum to which some potash has been added gives a dirty grey precipitate. If the wine is artificially colored.

Potash gives the following precipitates :

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