The chemistry of wine by Mulder G. J. (Gerrit Jan) 1802-1880 & Jones Bence 1814-1873

Author:Mulder, G. J. (Gerrit Jan), 1802-1880 & Jones, Bence, 1814-1873
Language: eng
Format: epub
Tags: Wine and wine making
Publisher: London : J. Churchill
Published: 1857-03-25T05:00:00+00:00

CHAPTEE X.

COLOUEING MATTERS IN WINE.

ALTH.OUGH there are almost innumerable shades of difference in the colour of wine, they are all varieties of two, the reddish and the yellowish colour. I say reddish, for we know no kind of wine that is actually red or yellow. "What we call red in wine is violet, a mixture of blue and red. "We do not in chemistry speak of the reddish wine as red, but designate its hue by the term wine-colour; it is the colour which is imparted to litmus by means of boracic acid and carbonic acid, and which, according to Malaguti, can only be made to change into the red colour produced by the action of hydrochloric acid on litmus, by the addition of large quantities of these acids.

"What we call yellow wine is not yellow, but pale brown. For who has ever seen yellow wine ? Madeira, and such like wines, are brown, but for the sake of convenience we shall continue to call them yellow.

Besides these, there are wines which every one calls brown: those, namely, which have been boiled, such as Tinto, and the like. "We will now direct our attention to the cause of this variety of colour.

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