dnd the Method of lilaVmg Wines, 267 



fk new quantity of grapes are introduced to be trod in the 

 fime manner; and this operation is continued till the vat i^ 

 full, or until the vintage is terminated. 



In fome countries the grapes arc irod in tubs. This me- 

 thod is perhaps better in regard to the i:'S<t&. than the former^ 

 but it is (lower, and cannot be cmpldyed in countries where 

 the vineyards are of great. extent. 



There arc fome countries alfo where the grapes are poured 

 into the vat as they come from the vineyards; and when fer- 

 mentation begins to take place, the muli;, which floats on the 

 furface, is carefully removed in order to be conveyed to the 

 cafks, where the fermentation is coriipleted. The refiduntn 

 is then fqueezcd under a prefs, to form wine of a higher co- 

 lour and lefs flavour. 



In general, whatever be the method employed in treading 

 the grapes, what concerns this important operation may be 

 reduced 10 the two following principles : 



Grapes cannot experience fpirituous fermentation unlefs 

 the fugar be extracted by proper prefllire, in order that it 

 may be fubje(Sled to the a(9ticjii of thoife caufes which deter- 

 mine the movement of fermentation. 



It follows from this fundamental truth, that not only the 

 means proper for treading the grapes ought to be employed, 

 but that the operation will not be complete unlefs all the jrrapes 

 are equally preffed ; without this the fermentation can never 

 proceed in an uniform manner: the period of the decompo- 

 filion of the expreffed juice, would terminate even before the 

 grapes which efcaped being trod upon had begim theirs, and 

 there would thus be produced a whole^ the elements of which 

 would no longer bear relation to each other. However, on 

 examining the producl depdfited in the vat after the treading 

 is finillied, it will readily appear that the compreflion has 

 been always unequal and imperfect:; arid by reflecting a mo- 

 tiient on the rude proccfles employed for treading the grapes, 

 there will be not reafon for being aftohiflied at the imperfect 

 tion of the refults. 



It appears, then, that to give to this very important part of 

 tlie labour of the vintage the neceflary degree of perfection j 

 k would be nccefTary to fubmit to the a<^ion of the pfefs all 



L 1 i the 



