212 THE ART OP WINE MAKING. 



charine principle predominates; because, as soon 

 as the substance opposing it is overcome, it ex- 

 ercises an active influence on the other elements 

 of the must. It is easy, however, in this case 

 to correct the unfavourable effects of such a com- 

 position. In the first, it will be sufficient to add 

 to the must a small portion of leaven, to facili- 

 tate a conversion of the sugar into alcohol, and 

 obtain a spirituous wine of good body. In the 

 second case, the addition of brown sugar, or puri- 

 fied honey, in a judicious quantity, or, where 

 such may not be at command, other similar in- 

 gredient may be substituted. These will coun- 

 teract the effects of leaven, and contribute to a 

 development of the latent alcohol. 



It is by this means that a generous wine is 

 obtained, of a sweetness rather cloying, which 

 is sometimes the object of the vintner, from im- 

 mature grapes of a cold northern climate. 



Where the season has proved rainy or humid, 

 or where the vines occupy a low or loamy soil, 

 the must contains, in general, a superabundance 

 of water. Where the aqueous proportion pre- 

 dominates, the fermentation is sluggish and in- 

 complete. 



The wine is feeble, thin, and dilated, (delaye) 

 and the excess of leaven, which always charac- 

 terizes the wines of a rainy season. 



There are various methods adopted to coun- 

 teract these injurious effects, all having for their 

 object to weaken or neutralize the aqueous com- 

 ponent of the mass. By some vintners it is re- 

 duced by evaporation. Others absorb it by the 

 means of plaister. But the better mode is, to 



