748. To Decolor Wine

748.    To Decolor Wine. The color of wine is subject to change; naturally it is precipitated by age and exposure to the light; artificially it is removed by the action of lime-water, skimmed milk, milk of lime, and sometimes fresh-burnt charcoal. Wines that have acquired a brown color from the cask, or red wines that have become "pricked" (see No. 752 (To Restore Pricked or Decaying Wine)), or dark wines of any kind, may easily be turned into white wine by employing either of the above substances. In this way brown Sherry is commonly changed to pale Sherry ; for this purpose 2 or 3 pints of skimmed milk are generally sufficient to decolor a cask of wine ; but when it is found necessary to change the color of red wine, 2 or 3 quarts or more will be required. Charcoal is not often used, as it affects the flavor as well as color of wine. A little milk of lime may sometimes be substituted for milk, especially when the wine to be decolored is very acid, and red wines may be rendered quite colorless by it.

749. To Remedy Ropiness in Wine

749.    To Remedy Ropiness in Wine. The peculiar cloudy, stringy, oily appearance in wine, called by the French " graisse," and by the Americans "ropiness," is occasioned by the presence of a glutinous substance, and is generally observed in those white wines which do not contain much tannin. M. Francois, a chemist, first discovered the cause, and pointed out the proper remedy, in the addition of tannin. Ho recommended the use of 1 pound of the bruised berries of the mountain ash in a somewhat unripe state, well stirred in each barrel of the wine to be improved. After agitation, the wine is to be left to repose a day or two, and then racked off. The tannin in the berries by this time will have separated and precipitated the glutinous matter from the liquid, and removed the ropiness. Wines thus affected cannot be fined in the regular way, as they do not contain sufficient of the astringent principle to cause the coagulation or precipitation of the finings; this principle must therefore bo supplied, and for pale white wines, which are the kind chiefly attacked with ropiness, nothing equals a little pure tannin or tannic acid dissolved in proof spirit. Red wines contain so much tannic acid that they are never troubled by ropiness. "Wine, after having been cured of ropiness, should immediately be fined and bottled.

750. To Ripen Wine

750.    To Ripen Wine. Dealers adopt various ways to hasten the ripening of wine. One of the safest and best plans for this purpose, especially for strong wines, is to let them remain on the lees 15 to 18 months before racking off, or, whether "crude" or "racked," keeping them at a temperature ranging between 50° to 60° Fah., in a cellar free from draughts, and not too dry. Dealers sometimes remove the bungs or corks, and substitute bladders fastened air-tight. Bottled wine treated in this way, and kept at about 70° Fah., ripens very rapidly. 4 or 5 drops of acetic acid added to a bottle of some kinds of new wine, immediately gives it the appearance of being 2 or 3 years old.