210 THE ART OP WINE MAKING. 



tides which have been but partially crushed, or, 

 where meeting a resistance too powerful to be 

 overcome, it exercises on the surface of the liquid 

 an expansive energy, arresting every species of 

 decomposition. To guard, therefore, against an 

 incomplete fermentation, as well as the danger- 

 ous explosions incident to such neglect, it be- 

 comes absolutely imperative to facilitate the dis- 

 engagement and escape of the gas, and expose 

 the whole mass to a free communication with the 

 atmosphere. 



It must not, however, be concealed that this 

 necessity has its accompanying cost, as the elas- 

 tic fluid which is thus continually thrown off by 

 the action of fermentation, impoverishes the 

 mass, and despoils the wine of no inconsiderable 

 portion of those principles which determine the 

 character of the vintage, and constitute its alcoho- 

 lic force and agreeable flavour. 



It has been a deep study among intelligent 

 members of the profession, to devise some effi - 

 cient means to neutralize this evil, and lessen the 

 waste, which for a long time was considered as 

 a contingency inseparable from the system of fer- 

 mentation. 



The senator Dandolo advises the use of a 

 movable covering, which he devised for that 

 purpose, and which is a canvass awning suspend- 

 ed over the opening of the vessel by a cord fixed 

 to the centre. The application of this above the 

 vessel contributes to preserve an equable tem- 

 perature through the mash, and checks in a de- 



