THE ART OP WINE MAKING. 213 



follow nature in her operations, and supply the 

 imperfection of her work in her own way, 

 and correct the mal-composition of the must, by 

 adding such a proportion of sugar as would 

 have been developed if the season had proved 

 favourable. 



Chaptal defines this portiop to be from fifteen 

 to twenty pounds of brown sugar or molasses to 

 the hogshead of wine. This addition possesses 

 the double advantage of rendering the wine more 

 spirituous, and neutralizes the acidity to which, 

 under such circumstances, there is a constant 

 tendency. Where the temperature has been 

 uniform and cheering, and of sufficient elevation 

 for a propitious vegetation, allowing the fruit to 

 arrive at complete and perfect maturity, the 

 leaven will not be found to present in a fair pro- 

 portion, and sufficient to convert into alcohol,, 

 the whole saccharine substance. It becomes, 

 therefore, necessary to add to the fermenting 

 a mass portion of leaven, and a small addition of 

 tartar. These ingredients, according to the ex- 

 periments of the chemhst, of whom I shall speak 

 hereafter, 1 contribute to render complete a de- 

 composition of the sugar. 



When these different obstacles of composition 

 and temperature cease to oppose the action of 

 fermentation, the mash commences to boil, and 

 the work of purification is in action. The li- 

 quors are agitated and heated; the stems, seeds, 

 skin and pulp, float alternately through the mass, 

 and uniting at length through the surface, are 

 finally deposited in tranquillity on each other, 

 forming a dense, deep covering, familiar among 



