of Champagne in France. 220 



How long is the Wine allowed to ferment ? 



It would be difficult to fix any precise time for the dura- 

 tion of the fermentation ; this depends entirely upon the na- 

 ture and maturity of the fruit, and upon the influence of the 

 atmospheric air. Grapes gathered in the morning will more 

 slowly go into fermentatioir 4han those which have been 

 gathered afternoon-day in fine weather: — mists, rains and 

 hoar-frosts, ali retard fermentation more or less. 



In some years, three or four days are sufficient for pro- 

 ducing a fermentation sufficient for preparing the fruit for 

 the press : — in other years, ten, fifteen, and even twenty days- 

 are required. - ' 



By what Sign is it ascertained that the Fruit has attained a 

 proper Degree of Fermentation P 



We cannot assign any certain symptoms that the wine 

 has sufficiently fermented, a6 the period proper for placing 

 the bruised fruit into the presses depends upon various 

 causes ; upon the pleasure and experience of the proprie- 

 tor, and upon the quality and colour which he wishes to 

 give to his wine. Some place the fruit in the press at the 

 strongest degree of fermentation, and others when it has 

 slackened. 



After the fermentation begins, in order to hasten it, they 

 squeeze down the fruit in such a manner as to keep the must 

 always uppermost; poles armed with spikes are used for 

 this purpose ; or, what is better, some strong workmen de- 

 scend into the vat and tread down the fruit : the fermenta- 

 tion thus becomes more equal and more general ; and when 

 it has proceeded far enough,, the must is carried to the press 

 and the wine is made. 



In ordinary ye,ars, when a lighted candle cannot be held 

 over the tub without going out \ when the grapes and husks 

 ascend to the ton, not withstanding their being repeatedly 

 pressed down ; when the must undergoes a kind of ebulli- 

 tion; and lastly, when the colouring particles are sufficiently 

 decomposed to satisfy the wishes of the proprietor, — it would 

 &e dangerous to push the fermentation any further, as in 



P 3 that 



