of Champagne in France, 145 



XX 'XII L How is the Operation of Bottling performed P 



The wine is drawn off into bottles well chosen, well rinsed, 

 and of an approved manufacture: they are corked with the 

 very best kind of corks .-.pieces of thread or iron wire are used 

 for fixing down the corks firmly; the bottles are then put 

 into the collar, and piled up on their sides. 



Trie elaboration of the juice not being completed when 

 the wiue is bottled, a slight fermentation takes place in the 

 bottles. About the middle of August in the same year this 

 fermentation begins, and frequently there is a loss by the 

 end or September of five or ten per cent, from the bottles 

 breaking. This loss sometimes goes on increasing until next 

 year, according as the wines are more or less juicy or vinous. 



XXXIV. Is it necessary to cover the Corks with Wax P 



It is not necessary to wax the corks when the wine is 

 bottled : this expense would be thrown away ; since about 

 15 or 18 months after being bottled, when the wine has ex- 

 hausted all its fermenting principles, and is to be sold and 

 sent off, it must be again disturbed, in order to undergo 

 the operations pointed out in No. 38. This moving of the 

 wine consists of making a slight deposit disappear, which, 

 notwithstanding the first clarification, is indispensable jn 

 the different operations necessary : Secondly, such bottles 

 must be filled up as have leaked or lost by filtration through 

 the corks, and the broken bottles are also to be removed. 



XXXV. IV hat are the Faults to which W lute IV hies are 

 subject, either in Casks or Bottles P 



The faults to which white wines are most liable are mud- 

 diness (lagraisse), acidity, and sometimes also yellowness 

 of colour. White wine very rarely becomes muddy when 

 in the casks ; but this happens sometimes with bottled wines. 



The wine is said to be greasy {gras) when it is milky and 

 whitish, and when it does not sparkle and present bubbles 

 on its surface when hastily poured out. 



When it is ascertained that this accident has happened, 

 care must be taken not to disturb the wine, and the disease 



Vol. 33. No. 1*0. Feb. 180W. K genera!]}- 



