a7id the Method of making Wines. * 331 



In general, fermentation is the more rapid, speedieF, more 

 tumultuous, and more complete, as the mass is more consi- 

 derable. I have seen the fermentation of must in a cask not 

 terminated till the eleventh day ; while a vat filled with t\ie 

 &ame liquor, and containing twelve times the volume of the 

 cask, ended on the fourth day. The heat in the cask never 

 exceeded 70 degrees ; in the vat it rose to 88. 



It is an incontestable principle, that the activity of fer- 

 mentation is proportioned to the mass ; but we must not 

 thence conclude that it is always of advantage to carry on 

 the process of fermentation in a large mass, or that the wine 

 arising from fermentation established in the largest vats has 

 superior qualities : there is a term for every thing, and there 

 are extremes equally dangerous, which must be avoided. To 

 have complete fermentation, care must be taken not to obtain 

 it with too great precipitation. It is impossible to determine 

 the volume most favourable to fermentation ; it even appears 

 that it ought to be varied according to the nature of the 

 wine and the object proposed. If it be the preservation of 

 the aroma, it ought to be performed with a smaller mass 

 than when it is required to develop all the spiritous part to 

 make wines proper for distillation. I have seen the thermo- 

 meter rise to 92 degrees in a vat containing thirty muids * 

 of vintage Languedoc measure. In that case, indeed, all the 

 saccharine principle is decomposed ; but there is a loss of a 

 portion of the alcohol by the heat and the rapid movement 

 which the fermentation produces. 



In general, the capacity of the vats ought to be varied 

 according to the nature of the grapes. When they are very 

 ripe, sweet, saccharine, and almost dry, the must has a thick 

 consistence, &c. fermentation takes place with difficulty, and 

 a great mass of liquid is required that the syrupy juice may 

 be entirely decomposed ; otherwise the wine remains thick, 

 sweetish, and too luscious. It is only after being long kept 

 in the cask that this liquor acquires that degree of perfection 

 to which it is capable of ataining. 



The temperature of the air, the state of the atmosphere, 



* A muid contains 300 quarts, comprehending stalks, skins, and 

 dregs.— E. 



Tt2 and 



