s64 On the Cuhwation nf the Vine, 



writers of merit may be quoted who have fupported bolls. 

 In my opinion, in tliis as well as in other cafes, boih parties 

 have been too exelulive, and bv bringing back the queirion 

 to its real point of view it will be eal'y tor u3 to terrninatc 

 the diifereiice. 



It is certain that the (lalks are hardi and auflere, and it 

 cannot be denied, that wines produced from grapes ribt freed 

 from the ftalks do participate in that quality : *1nit ihefe 

 ere weak and alnioft infipid wines, fuch as the greater part 

 of thofe made in moift countries, where the flighf^harfli 

 tafle of the ftalks heightens the natural infipidity of that be- 

 verage. Thus, in the Orleanois, agriculturills, after freeing 

 the grapes from the ilalks, have been obliged to abandon 

 this method, becaufe they ohfcrved that the grapes freed front 

 the ftalks fiirnifhed wines more inclined to become oily. It 

 refults alio, from the experiments of Gentel, that fcrmenta- 

 lion proceeds with more force and regularity in nuifl mixed 

 with the ftalks than in that which has been' freed from 

 them ; fo that in this point of view the (talks mav he confi- 

 clered as an advantageous ferment in all cafes where it is to 

 be appreiieaded that the fermentation may be too flow or 

 retarded. 



In the environs of Bourdeaux the red grapes are carefully 

 freed from the ftalks when it is propofcd to ohtain good 

 • wine. But this operation is ftill modilied according to the 

 degree of the maturity of the grapes. It is much employed 

 wlien the grapes have little ripenefs, or when froll has takerf 

 place before their being colleiSled; but wlien the grapes afe 

 very ripe, it is performed with lels care. Labadie obferves^ 

 in the iiiiormation with which lie has fupplied me, that tHe 

 liralks muli: be left to facilitate the fermentation. 



White grapes are never freed from the ftalks ; and experi^ 

 ence proves, that grapes feparated fnmi the ilalks give wine? 

 lefs fpiritous,%ud more fufceptible of becoming oily. 



The ftalks, no *loubt, add neither to the faccharine prin- 

 ciple nor to the aroma; and in this double point of view% 

 thev cannot contribute by their principles cither to the fpi- 

 fitous quality ofthewlneor to its ftavour, but their flight 

 Iwltcfity inay.corrt(^, with advantage, the weaknefs of fomc- 

 i.-'-i;:./ wines; 



