and the Method of making Wines, 84 1 



Scarcely is the fermentation determined when all the cha- 

 racters are changed : the odour begins to become pungent by 

 the disengagement of carbonic acid ; the savour, still very 

 sweet, is however already mixed with a little of the pungent; 

 the consistence decreases; the liquor, which hitherto presented 

 only one uniform whole, exhibits flakes which become more 

 and more insoluble. 



The saccharine savour becomes gradually weaker, and the 

 vinous stronger : the consistence of the liquor is sensibly les- 

 sened : the flakes detached from the mass are more com- 

 pletely insulated. The odour of the alcohol is petceived at 

 a greater distance. 



At last the moment arrives when the saccharine principle 

 is no longer sensible ; the savour and smell now indicate no- 

 thing but alcohol : all the saccharine principle, however, is 

 not destroyed ; a portion of it still remains ; the existence of 

 which is not masked by that of the predominant alcohol, as 

 is confirmed by the very correct experiments of Gentil. The 

 further decomposition of this substance takes place by the aid 

 of the tranquil fermentntion which is continued in the casks. 



When the fermentation has passed through, and termi- 

 nated all it's periods, no more sugar exists; the liquor has- 

 acquired fluidity, and presents only alcohol mixed with a 

 little extract and colouring principle. 



4th, Coloration of the vinous Liquor, — The must which 

 flows from the grapes transported from the vineyard to the 

 vat before they have been trod, ferments alone, produces 

 virgin wine^ the protopon of the antients, which is not 

 coloured. 



Red grapes, the juice of which is expressed by mere 

 treading, always furnish white wine when not fermented v/ith 

 the skins, stalks, &c. 



Wine becomes more and more coloured as the vintage 

 remains longer without being fermented. Wine is less co- 

 loured as the grapes have been less trod, as greater care has 

 been taken to cause them to ferment in the skins, &c. 



VVine is more coloured as the g^rapes are riper and less 

 aqueous. 



The 



