Overview

Published in Paris in 1889, La chimie des vins is a foundational work in modern enological science and one of the earliest systematic studies of wine chemistry. Written at a time when wine adulteration was a widespread commercial and public concern, the volume reflects the scientific rigor of the French Third Republic and its commitment to analytical transparency. De Saporta dismantles the romantic notion of ancestral, untouched wine, demonstrating instead that wine has long been a scientific product, subject to chemical control, manipulation, and verification. Through careful laboratory analysis, he distinguishes natural wines from those altered or falsified, positioning chemistry as the guardian of authenticity rather than its enemy. The book addresses numerous falsification practices common in the nineteenth century, including plastering, sugaring, acidification, the use of dried raisins, artificial colorants, and other corrective techniques. These practices are examined not polemically, but analytically, offering tools to identify and measure their presence.