^^0 On the Cultivation of the Vine, 



it is composed, it will slacken, and extinguish almost com- 

 pletely, the act of fermentation. 



That fermentation therefore may be established, and pass 

 through all its periods in a speedy and regular manner, there 

 must be a free communication between ths fermenting mass 

 and the atmospheric air. The principles which are then dis- 

 engaged by the process of fermentation easily enter the at- 

 mosphere, which serves them as a vehicle, and the ferment- 

 ing mass from that moment may, without any obstacle, ex- 

 perience movements of dilatation and expansion. 



If wine fermented in close vessels is more generous und 

 more agreeable to the taste, the reason is, that it has retained 

 the aroma and the alcohol, which are in part lost in ferment- 

 ation that takes place in the open air; for, besides their 

 being dissipated by the heat, the carbonic acid carries them 

 to a state of absolute solution, as we shall show hereafter. 



The free contact of the atmospheric air accelerates fer- 

 mentation, and occasions a great loss of principles in the al- 

 cohol and aroma; whilcj on the other hand, the withdraw- 

 ing of that contact slackens the movement, threatens explo- 

 sion and rupture, and the fermentation requires a long time 

 to be complete. There are therefore advantages and disad- 

 vantages on both sides ; but perhaps it might be possible to 

 combine these two methods with so much success as to re- 

 move all their disadvantages. This, no doubt, would be the 

 highest point of vinification. We shall see hereafter that 

 some processes practised in different countries, either for 

 making brisk wines, or preserving to them a certain agreeable 

 perfume, give us reason to hope for a more happy result of 

 the labours that may be undertaken on this subject by per- 

 sons of ability. 



' 3. Injiiience of the Volume of the fermenting Mass on 

 Fermentation. 



Though the juico of the grape ferments in a very small 

 mass, since I have made it pass through all its periods of de- 

 composition in glasses placed on a table ; it is nevertheless 

 true, that the phaenomena of fermentation are powerfully 

 modified by difference of volumes. 



In 



