Appendix to the Journals of the Senate and Assembly of the ..session of the Legislature of the State of California . F THE LEES. The value of the lees depends on the quantity of wine it carries,the percentage of alcohol in the wine, the percentage of tartaric acid,etc. The alcohol and the tartrates are the main factors which must beconsidered. Lees should be fresh from the wine vats to be of the greatestvalue, as on account of the large quantity of organic matter carriedit is easy to spoil, and n^ay be rendered of little or no value to thedistiller or manufacturer of tartaric acid salts. If it
Appendix to the Journals of the Senate and Assembly of the ..session of the Legislature of the State of California . F THE LEES. The value of the lees depends on the quantity of wine it carries,the percentage of alcohol in the wine, the percentage of tartaric acid,etc. The alcohol and the tartrates are the main factors which must beconsidered. Lees should be fresh from the wine vats to be of the greatestvalue, as on account of the large quantity of organic matter carriedit is easy to spoil, and n^ay be rendered of little or no value to thedistiller or manufacturer of tartaric acid salts. If it is intentionallyor unintentionally mixed with water, it will lose considerably in not only diminishes the alcoholic content, but may dissolve someof the tartaric acid contained. This must be carefully watched in buy-ing such materials. Experience has shown that unspoiled lees give just as great aquantity of tartaric acid salts, comparatively, as alcohol. This affordsan easy mode of determining the value of the lees. For this deter-mination the well-known Salleron still is to be recommended. ^ig. Fig. 14 shows a favorite Salleron. A copper kettle has been substi-tuted for glass, which was used on the old stills, and a petroleum orspirit lamp is used in the manipulation. The apparatus is madethereby less likely to be damaged. If petroleum is used for heatinginstead of spirit, a considerable saving is effected. To determine the quantity of alcohol in the lees the cylinder is filledup to the mark with the lees. The apparatus is closed, and is connectedwith the cooler by means of a pipe. The cooler, of course, has a worm,which is kept cool by running water. The lamp is lighted and the con-tents of the still are boiled. Whatever distills over is caught in the 176 REPORT OF STATE VITICULTURAL COMMISSIONERS. glass cylinder shown in Fig. 14 by the cooler. Wlien the cylinder is fullto the mark in the middle, the distillation is stopped and the cylinderis filled to the to
Size: 1403px × 1782px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1850, bookidappendixtojo, bookyear1853
