ALCOHOLIZATION. all 
transformation is accomplished very rapidly at a temperature of twenty- 
five to thirty degrees; but to deprive the ferment of its power to pro- 
voke in the alcohol, in ratio as it is fosmed, the acetous fermentation, 
one is obliged to diminish the access of the exterior air, by using a 
vessel more or less closed. The fermentation being completed, if one 
should continue to keep the wine at this same temperature, the ferment 
would react upon it, and produce acetous fermentation. To avoid this 
result, we hasten to fill up the vessels and to place them in a room hav- 
ing a low temperature. In the meanwhile, the ferment remaining in the 
wine, not being able to satisfy its tendency to unite with oxygen when 
contained in a partially closed vessel, continues to oxidize itself mildly 
by means of the small quantity of air which comes to it through the 
staves. This action continues thus two or three years; and little by 
little, in ratio as the wine grows old, the ferment which completes its 
oxidation, falls into the insoluble condition, that is, the condition of 
lees, at the bottom of the receptacle. 
In the fermentations usually made, one is embarrassed, then, by two 
opposing difficulties. On the one hand, it would be necessary to put 
the ferment in contact with the greatest volume of air possible, to make 
it arrive, in the shortest space of time, at a complete oxidation, and to 
force it in this manner to precipitate itself in the insoluble condition 
of lees. On the other hand, this measure would have the effect of pro- 
voking in the liquor the acetic fermentation, that is to say, its conver- 
tion into acetic acid. By the employment of the new process, we are 
about to see that in a very rational manner we will satisfy these two 
essential conditions. 
When the sweet juices are put to ferment at a temperature of nine 
to ten degrees centigrade, in shallow vessels, exposing a large surface, 
where free access of air could be obtained, the complete oxidation of 
the ferment is accomplished in the shortest time, as well as that of the 
sweet liquid in whichit is merged. In proportion as this action goes 
on, the ferment falls to the bottom of the vessel in the unsoluble state, 
the state of lees. 
Fermentation terminated, it is only necessary te decant the wine sepa- 
rate from its lees, to have itas perfect, as old as it would have become by 
the old process after two or three years of age. Theact, the phenomenon 
