THE ART OP WINE MAKING. 209 



process of decomposition, it is difficult to remedy 

 the evil, and obtain a full and complete decom- 

 position by artificial means. 



When from necessity, in a northern climate, 

 the gathering is effected during the cold and 

 damp weather, it will be advantageous to dispose 

 and arrange the grapes in a dry loft, or other 

 convenient situation, exposed to the temperature 

 of from 12 to 15 degrees centigrade, (52 to 57 

 Fahrenheit) and on no account commence the 

 crushing till the fruit shall have attained that 

 heat. Where, from circumstances, this cannot be 

 accomplished, the remedy is to throw aside the 

 mashing tub after the grapes have been completely 

 crushed, and a sufficient portion of warm must, 

 to communicate to the whole mass the required 

 temperature. Where again this be impractica- 

 ble, recourse is had to a cylinder of a peculiar 

 form, used in such a contingency in Burgundy, 

 to produce this result. Although the air does 

 not produce on the fermentation an effect so im- 

 mediate and direct, it is nevertheless equally 

 necessary to the result, and exercises an impor- 

 tant, though perhaps less sensible influence on 

 the whole operation. The must confined in a 

 close vessel is transformed to a wine, possessing 

 generally a generous character, and more agree- 

 able flavour than that obtained by the ordinary 

 course of fermentation. The carbonic acid de- 

 veloped makes a strenuous and constant effort to 

 escape; but the vessel, hermetically sealed, al- 

 lowing no outlet by which the gas can pass off, 

 it ranges actively through the whole mass, agi- 

 tating it with violence, and breaking up the par- 



