and the Method of making Wines, 339 



the sides merely by the impression of the cold. It appears, 

 then^ that the alcohol is dissolved in the carbonic acid gas, 

 and it is this substance which communicates to the vinous 

 gas a part of its properties. Every one feels, by the impres- 

 sion which the vapour of champagne makes on our organs, 

 how this gaseous matter is modified, and differs from pur^ 

 carbonic acid. 



It is not the most saccharine must that furnishes the most 

 gaseous acid, nor is it that employed in general for making 

 the briskest wines. If the fermentation of this kind of grapes 

 were checked by shutting them up in casks or jars to preserve 

 the gas disengaged from them, the saccharine principle, which 

 abounds in them, would not be decomposed, and the wine 

 would be sweet, luscious, thick, and disagreeable. There are 

 some wines all the alcohol of which is dissolved in the gaseous 

 principle : that of Champagne furnishes a proof of it. 



It is difficult to obtain wine red and brisk at the same 

 time ; especially as, to make it acquire colour, it mu^t be suf- 

 fered to ferment over the skins, stalks, &c. ; and as by these 

 means the acid gas is dissipated. 



There are some wines the slow fermentation of which con- 

 tinues for several months. These, if put into bottles at the 

 proper time, become brisk : there are none, strictly speaking, 

 but wines of this kind capable of acquiring that property. 

 Those the fermentation of which is naturally tumultuous 

 terminate this process too soon, and would break the vessels 

 in which t^iey are inclosed. 



This acid gas is dangerous to be respired. All animals 

 exposed to it are suffocated. Such melancholy accidents are 

 much to be apprehended when the vintage is made to ferment 

 in low places where the air is not renewed. This gaseous fluid 

 displaces the atmospheric air, and at last fills the whole cellar. 

 It is the more dangerous as it is invisible like air ; and too 

 much precaution cannot be taken against its fatal effects. 

 To ascertain whether there be any danger, those who enter a 

 place where vintage is in a state of fermentation ought to 

 «ause a lighted candle to be carried before them: if the candle 

 continues burning, there is no danger ; but if it is seen to 

 grow dim, and then to go out, it will be prudent to retire. 



U u 2 This 



