taste, took up in forty-eight hours twelve grains of litharge, and became palatable.[1] With other wines this simple method will not answer, because the colour is destroyed, and a taste is substituted which has no resemblance to that of the genuine wine. Thus Orfila remarked, that Burgundy, neutralized with litharge, acquired a saccharine taste and became pale-red, because the insoluble salts of lead which were formed, combined with and removed the colouring matter.[2] On the whole, it is probable that the adulteration of wine with lead can only be practised with success on the common tart kinds, such as those used by the lower orders on the continent.
Some excellent observations have been published on this subject by Fourcroy. In order to render what he has said intelligible, it is necessary to premise, that in the course of the fermentation of wine, the bitartrate of potass, which accelerates the conversion of the sugar of the fruit into alcohol, is itself partly converted into malic acid; that in sound wine, therefore, there is a mixture of tartaric and malic acids; but that if the malic acid originally existed in the fruit in too great abundance, the fermentation of the sugar is imperfect, and the wine is consequently both too acid and too weak; and lastly, that all wines, if neglected, are apt to ferment too much, in consequence of which they pass the vinous stage of fermentation, and become impregnated with acetic acid.[3]
Now Fourcroy found that the oxide and other preparations of lead correct acescency and harshness in wines, not so much by throwing down the acids, as by combining with them in solution, and imparting to the liquor the peculiar sweetness of lead. Hence tart wines, which owe their acidity to too great a proportion of tartaric acid or bitartrate of potass, cannot be improved by adulteration with oxide of lead. For the bitartrate of potass cannot act at all as a solvent on the oxides or carbonate of lead, and even pure tartaric acid takes up so little, that wine containing it, could not acquire the sweet taste which is the purpose of the adulteration. This statement I have confirmed. But the case is very different when the wine contains acetic acid, the presence of which is the general cause of spoiling or acidity. For Fourcroy remarked, that acetic acid dissolves not only oxide and carbonate of lead, but likewise the tartrate, notwithstanding its great insolubility in water or in its own acid. Hence the presence of tartaric acid in a wine spoiled by co-existence of the acetic, will not prevent the liquor from taking up oxide of lead in sufficient quantity to acquire an improved taste and flavour. Nay, an obvious mode of correcting excessive acidity, produced by too much tartaric acid, is to add tartaric acid, and then to treat the mixture with oxide of lead. Fourcroy farther thinks, that the malic acid possesses the same solvent power as the acetic over tartrate of lead, and that its presence may therefore be the reason why some tart wines, which do not contain the acetic acid, becomes nevertheless impregnated with the poison. The solvent power of acetic acid is increased by the
