and the Method of maling Whies. 31 



it becomes clear, lofes its ilifagreeablc thicknefs, and only 

 exhibits good qualities. The greater part of the white Spanifh 

 wines are in this (ituation. This quality of wine has how- 

 ever its partifans, and there are fome countries where the 

 imrft is concentrated for that purpofe, in others the grapes are 

 dried in the fun or in ftoves till they are reduced almoft to 

 the confidence of an extract. 



It would be eafy in all cafes to excite fermentation, either 

 by diluting the muft, when too thick, with water, or by agi- 

 tating the vintage in proportion as it ferments : but all this 

 muft be fubordinate to the end propofed to be obtained, and 

 the intelligent agriculturift will vary his procefies according 

 to the effect which he intends to produce. 



It muft never be forgotten, that the fermentation ought to 

 be managed according to the nature of the grapes and agreeably 

 to the quality of the wine that may be required. Burgundy 

 grapes cannot be treated like thofe of Languedoc. The merit 

 of the one confifts in a peculiar flavour, which would be difii- 

 patcd by a ftrong and lengthened fermentation : that of the 

 other in the great quantity of alcohol which may be developed 

 in them ; and here the fermentation in the vat muft be long 

 and complete. In Champagne, the grapes deftined for the 

 white brifk wines are collected in the morning before the 

 iun has caufed all the moifture to evaporate ; and in the fame 

 country the grapes deftined for making red wine are not cut 

 until they have been well dried by the rays of the fun. In 

 one place artificial heat is neceflary to excite fermentation, 

 in another the nature of the muft is fuch that the fermenta- 

 tion would require to be moderated. Weak wines muft be 

 fermented in calks, ftrong wines ought to be fullered to work 

 in the vat. Every country has proceffes prefcribed to it by 

 the nature of its grapes, and it is highly ridiculous to attempt 

 fubmitting every thing to a general rule. It is of importance 

 to be well acquainted with the nature of the grapes employed 

 and with the principles of fermentation : by the help of this 

 knowledge a fyftem of conduct may be formed which cannot 

 fail of being highly advantageous, becaufe it is founded not 

 on hypothefis but on the nature of things. 



In' cold countries, where the grapes are very aqueous and 

 little faccharine, they ferment with difficulty: fermentation 

 in that cafe may be excited by two or three principal means: 



1 ft, By the help of a funnel of tin plate with a very wide 

 tube, which defcends to within four inches of the bottom of 

 the vat, and through which boiling muft is introduced into 

 it. Two pailfuls may be ufed for 300 bottles of muft. This 

 procefs, propofed by Maupin, has produced good effects. 

 y 4 sd, By 



