Monitor Still.
A table is usually sold with these stills, showing the corrections for different temperatures, so that by its use the reduction of the temperature to the standard may be avoided.
[Fig. 44] represents a still made in New York, called the Monitor Still.
Ethers are formed by alcohol in presence of the different acids contained in the wine, and they take names corresponding to the acids, occurring as compound ethers, the most common one being acetic ether. They have a powerful and characteristic odor, known as the etherous odor, which is somewhat disagreeable in the pure ether, but becomes agreeable and resembles the aroma of fruit and flowers when greatly diluted.
Among the important ethers contained in wine is Oenanthic ether, which is said to give to wine its characteristic vinous smell, which distinguishes it from any other fermented liquor.
Sugar is contained in many wines, especially sweet wines, and exercises an important influence upon the flavor.
To Estimate Sugar.—The quantity of sugar contained in a sweet wine may be estimated with sufficient accuracy, for commercial purposes, in the following manner. A certain quantity of wine is measured in the jar, and distilled in the same manner as in the estimation of alcohol (which see), or the wine may be placed in a shallow dish on a stove or over a lamp, and boiled slowly till the volume is reduced one-half, when the alcohol will be all evaporated; then the original volume should be restored by adding water. After it has rested for a day or so, the greater part of the salts will crystallize and be deposited, when the sugar strength can be ascertained by the use of the saccharometer, in the usual way ([see page 8]). One degree, however, should be deducted from the hydrometer reading.
Mannite, or the essential principle of manna, is produced in wine when sugar undergoes viscous fermentation. Its flavor is similar to that of sugar, and its composition is but little different from that of the same substance.
Mucilage.—The grand red wines of the Médoc, and of some other portions of the Gironde, and also the grand wines of Burgundy, says Boireau, preserve in aging a pronounced fruity taste, an unctuosity, a velvety mellowness, which, joined with their flavor and bouquet, make these wines in good years the delight of the gourmets. This velvety mellowness is found only in those seasons when the grapes ripen well. In poor years, when the grapes do not become completely ripe, the wines may have at times more or less distinctive flavor (séve), and sometimes even a little bouquet, but they are dry, and the mellowness is wanting.