end the Method of making Wines. 1 45 



tion ; in which cafe, every thing ought to be facrificed to the 

 production of alcohol. 



8th, The fermentation will be longer, according as the 

 temperature has been colder when the grapes were collected. 



9th, The fermentation will be longer, according as the 

 wine is required to be more coloured. 



From thefe principles it may be conceived why in one 

 country the fermentation in the vat terminates in twenty- 

 four hours, while in others it continues for twelve or fifteen 

 days; why one method cannot be generally applied; and 

 why particular proceffes may be attended with errors, &c. 



Gentil admits as an invariable fign of the necetfity of re- 

 moving the wine from the vat, the difappearance in regard 

 to tafte of the fwect and faccharinc principle. This difap- 

 pearance, as he obferves, is only apparent, but the favour of 

 the little that remains is concealed ; the alcohol, the favour 

 of which predominates, terminates its decompofition in the 

 calks. It is alfo evident that this fign, which is not at all 

 applicable to white wine, cannot be employed for wines de- 

 fined to remain lufcious. 



The figns deduced from the finking down of the head or 

 refufe, and the coloration of wines, are attended with the 

 like inconveniences, and we muft return from them to the 

 principles above eftablifhed. This is the only method of 

 avoiding error. 



A provident agriculturift will always prepare his cafks, on 

 the approach of the vintage, in fuch a manner that they 

 may be ready to receive the wine as it comes from the vat. 

 The preparation given to them is as follows : 



If the cafks are new, the wood of which they are compofed 

 retains an aftringency and bittcrnefs, which may be Irani"- 

 mitted to the wine; and thefe faults may be corrected by 

 pouring warm water and fait water into them feveral times 

 in fucceflion. Thefe liquors mud be well iliaken, and fuf- 

 fcred to remain in them till they penetrate the texture of 

 the wood, and extract the pernicious principle. If the cafks 

 are old, and have been frequently employed, one end of them 

 is opened : the lira turn of tartar, with which the infide is co- 

 vered, is fcraped off, and they are wafhed with warm water 

 or with wine. 



In general, the mod: ufual methods of preparing the cafks 

 are confined to the following : 



1 ft, Wafti the cafk with cold water, then pour into it a 

 quart of fait water in a fiate of ebullition; ftop the bung- 

 hole, and fhake it in every direction : empty it, let the water 

 drain well off'; then take two quarts of fermenting muft, and, 



Vol, X. K having 



