The Chemistry of Cookery

this involves a sacrifice in the yield of alcohol, and probably of flavour. 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 10 to 30 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 20 per cent. White of egg and gelatin 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 gelatin (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. 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 gelatin 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 gelatin, 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