w 



K 



T 



w 



N 



t\ai oor:ui\or\ 



7 



, they are lefs fweet, but flnrpcr upon 

 the ton^Lic, and affeft the nofe with a brilk, fpiiitu- 

 ous, or vinous odour. 



It contciins the volatile (alt and oil of the vegeta- 

 ble, atrcnuated, and reduced into one fpirit, as may 

 appear bv the chemical analylis of a fermented lubjeft. 

 S. It renderr. the oil of the vegetable more volatile 

 than thcv^ater. When an unfermentable vegetable is 

 didilled, the iiril: thing that comes over is water, and 

 the next the effential oil, but the contrary is obferved 

 after fermentation ; for, by that operation, the oil is 

 rendered more volatile than the water, and therefore 



riles firft in diftillation, 



having 



been broken and 





ground fo one by the preceding operation, as now to 

 come over the helm, not in its own form, as before, 

 but as the fineft and moft volatile part of the fer- 

 mented liquor, capable of uniting with water. 

 The things that promote fermentation are, 



1. Reft ; by means of which the cruft on the furface 

 may remain unbroken, for it is this cruft that prevents 

 the fpirituous part from flying off. 



2. A free admiffion of the external air, fo that it may 

 come at the internal parts of the fermenting fluid -, 

 for, according to Mr. Boyle, if a fermenting liquor be 

 put into his exhaufted receiver, the operation imme- 

 diately ceafcs. 



A moderate degree of warmth ; for too great heat, 

 and too great cold, are the bane of fermentation. 

 4. A proper feafon of the year; that is, when the 

 vegetables of the fame fpecies with that made ufe of 

 are in their bloom, for it is then their juices are moft 

 in motion ; accordingly we find, when Vines are in the 

 hlolTom, the Wines of former years growth will again 

 fpontaneoufly run into fermentation. When thefe fe- 

 veral conditions meet, fermentation is performed to 



■ the beft advantage. 



The things which check or hinder fermentation are, 

 . I. Too large a proportion of acid falts, fuch as fpirit 

 * or oil of vitriol, oil of fulphur per Campanam, ipirit 



- of fait, &c. Thus, when any liquor ferments too' vi- 



■ olently, a few drops of oil put into it, or the burning 

 a little fulphur under or near thevefTel will immedi- 



- ately checlc and' reftrain its fury. , 



i 2. An over-proportion of fixed alkalies ; fuch are fait 



it has been fettled a few days, rack it off' with great 

 improvement. 



To fine it down, they put il:;ivings of green Beech 

 into the caflv, but they tirft take off all the rind, and 

 boil them an hour in water to extract their rankncfb, 

 and afterv/ard dry them in the fun, or an oven. A 

 peck of thefe will [a-vc for a hogfliead of Wine -, 

 they put it in a gentle working, and purify it in 

 twenty-four hours •, they aUb give it an agreeable 

 flavour. 



Some fweeten their Wines with Raifins of the fun, 

 trod in the vat with the Grapes, they having been 

 firft plumped by boiling ; others by boiling half the 

 muft, fcumming it, and tunning it up hot v/ith the 

 other. 



Wine is diftinguiftied, from the fevcral degrees and 

 ft:eps of its preparation, into, 



1. Mere-goute, (mother-drop,) which is the virgin 

 Wine, or that which runs of itlelf out of the tap of 

 the vat, before the Grapes are trodden. 



2. The muft, furmouft, or fcum, which is the Wine 

 or liquor in the vat, after the Grapes have been trod- 

 den in the vat.' 



3. The preffed Wine, or vin de preffurage, which is 

 that fqueezed with a prefs out of the Grapes, half- 



bruifed by treading. 



Wine. This is made of the 



hufks left of the Grape 



marc, by throwing water upon which and prelTino- 



afrcfh, they make a liquor for fervants. ^ 



TVhtes are alfo dijiingnified into 



1 I 



bod 



*^ 



Vin doux, or fweet Wine, which is that which has 

 not yet worked nor boiled. ' ' ■ "* 



Bourou; that which has been prevented working by 

 cafting in cold water. .^^ 



Wine of the cuve, or worked Wine, i. e. that which 

 has been let to \york in the vat to give it a colour.' 

 Vin cuit, i. e. boiled Wine ; that which has had a 

 boiling before it worked, and which, by that means, 

 ftill retains its native fweetnefs. ^ -;* v ■^- 



Vin pafl^, i.e. ftrained Wine; that which is' made 

 -by fteeping dry Grapes in water, and letting it ferment 



- ^rTerreftrialalkaliei^^^ &c 



c 4. A cl6{e flopping tip of the veffeL ^^^^ 



^* * -t^ i 



Wine 







5. A great degree of cold, 



6. A violent comprefTion of the air in a veflel, which 



■I- 



^?clear, fine, brifk, without any tafte of the foil, of a 

 " " 'fteady 'colour J in its having a ftrength, with- 

 out being headj," a body without being four, and its 



: Mr. Boyle has Ihewn, will flop fermentation, as well ! keeping without growing hard." 

 as taking out the air by means of his pneumatic 



t.> 



engine 



1 ( ^ * - 



- H 



'* t 



-.« 



*1' 



iJ - * 



$ome Jhort general direSiions as to the making of Wi 



jTi 



- -' 



Jk4-> 





' * 



St- 



Win 



V 



or crufliing and exprefling the juice out of the|n in a 

 prefs, and then fermenting, &c. -- ^^ '"*- -'-^^ ■ 

 In the fouthern part of France their metli 



nag 



Wines have been made, they require to be ma- 

 Iccording to their different ftate and circum- 



1.' We ftiall therefore cbnfider rhemiinfT/^r rhpfr 



four general heads following : 



• 



- ^ 



• i I- 



^*. V ' i 



Wines 



Wines 



od is, for 



twcen their hands, and to let the whole ftand, juice and 



hufks, till the tinfture be in colour as they would have 



it, and then they prefs it • ti^ for white Wines^ they 



i^ prefs "the Graipes immediately. '^ >< :?m'K'P^ 



3\ .Ji 



k 



When they have been _ 

 •flop lip the vefJel, leaving tlie cafk empty aVout the 

 : depth of half a foot, or better, to give room for Its 



Worki 



"g 



: At the end often days they fill this Ipacc with fome 



other propef Wine, that w;ll not provoke it to work 

 » ;again, repeating this every ten days' for fome "time: 

 ^ new Wme fpending itfelf a little before it be perfeft. 

 v^ About Paris, and in the northern parts of France, they 



let the marc and muft ftand two days and nights for 

 - white Wines, and at leaft a week for claret Wines, be- 



tpre they tun it, and while it continues working, they 



keep it as warm as pofTible. 





- SJ 



t 



■ % 



■ •-' HT. 



- -. 



.* 



^< 



/: 



k » - 



whereby, of themfelves, they pafs from the ftate of 

 crudity and turbulency, to that of maturity, by de- . 

 grees growing clear, fine, andpotable. r';?' ' 



2. The unfeafonablc workings, frettings, ' anH otiier 

 fickneffes, to which, from either internal or exi:ernal 

 accidents, they are afterward fubjeft. 



3. Their ftate of declination or decay, wherein' they 

 ' degenerate from their goodnefs and pleafantnefs, be- 

 coming palled, or turning into vinegar.' ^^ ' *'',f' ' 



^ 4. The feveral artifices ufed to them, in eacli' of 'thefe 

 ftates and conditions. As to tKe firft, viz. the na- 

 tural clarification of new Wines, two things' occur,. 

 which deferve confideration ; the manner how, "and 



' the caufe by which the fame is effetSted. 

 As for the manner, it is to be obferved, that Wine, 

 while yet in the muft, is ufually put into open veffels, 

 the abundance and force of the fpirits, i. e. the more 

 fubtile and adive parts therein contained, being then 

 fo great as not to endure being imprifoned in clofe 

 ones ; at which time it appears troubled, thick, and 



, feculent, all parts of it being violently moved and agi- 

 tated, fo that the whole mafs of the liquor feems to 



Some upon flopping it up for gooaandall, roll the ' boi} like water in a cauldron over the fire. 



* t 



M. 



- 1 



I- 



'- ^ ' 



1 -Bh * f^M \ 



"K ■- -■■ 



this 



-L- — ' 



- t 



"■-'■' --*i V ' ■*.--' 



--v 



t-' 



^ 1 



/ ^ 





■- -^ , 



