208 THE ART OP WINE MAKING. 



retard, or modify the action of the fermenta- 

 tion. 



The temperature the action of the air the 

 proportion of the different principles of varying 

 in different fruit, and under different circumstan- 

 ces, even of the same grapes, which enter so es- 

 sentially into the character of the must, exercise 

 an important influence on the operations of the 

 wine press, and give a result favourable or 

 otherwise to the character of the vintage. 



The temperature comprised between the 

 twelfth and fifteenth degree of centigrade,* is 

 that most favourable to the spirituous fermenta- 

 tion. Below this temperature it lags heavily, 

 and languishes in its action and movement. It 

 becomes too rapid and tumultuary if above it. 



A singular fact has been remarked, which 

 proves how important it is that the air should be 

 warmed and dried by the rays of the sun before 

 the gathering of the grapes, that the fermen- 

 tation is always sluggish and difficult when the 

 day is cold or the atmosphere damp, at the im- 

 portant moment of the vintage. 



It has been observed in Champaigne, that when 

 the grapes have been gathered in the morning, the 

 fermentation is inert and more unfavourable than 

 that of the same fruit gathered after mid-day, when 

 the atmosphere has been warmed by the rays of 

 the sun. In different experiments of Chaptal, 

 this result is confirmed, and proves that where 

 the must is too cold, and shrinks below the 

 degree of temperature necessary to assist the 



* From 52 to 57 degrees of Fahrenheit 



