216 THE ART OF WINE MAKING. 



though highly fitted for the important duty of 

 covering the liquid, and protecting it in a state 

 of comparative rest from the action of the air, 

 imparts to the wine a disagreeable flavour, and 

 sometimes an unfavourable odour. It appears to 

 me on due consideration of the systems of these 

 two masters, that where the fermenting house is 

 kept, during the action, at the proper tempera- 

 ture, this operation is superfluous. The different 

 particles composing the mass will be sufficiently 

 heated to induce the mutual action necessary to 

 an effective decomposition of the several sub- 

 stances forming the vinous principle, and that 

 the object sought will be attained without this 

 troublesome process. 



We proceed, therefore, to the consideration of 

 the second cause named. 



Carbonic Jicid. 



THIS gas, disengaged in great abundance dur- 

 ing the action of fermentation, deserves an es- 

 pecial consideration, not only on account of the 

 great portion of alcohol, of which it despoils 

 the liquor in the decomposition, of the sugar, 

 but because of the dangerous consequences to the 

 life even of those who imprudently inhale it. 

 The first of these objections may be diminished 

 by means of planks and coverings, by which 

 the mashing tub must be closed, and by a use of 



