234 THE ART OF WINE MAKING. 



The. Maladies of Wines. 



THE wines prepared according to the method 

 here described, and which have been deposited 

 in a cave or cellar, having a northern exposure 

 sufficiently deep, some what lighted, and sheltered 

 from the variations of temperature, and mechani- 

 cal causes, which shake or disturb them, or stir 

 up the lees, retaining them in suspension in the 

 middle of the liquid, by which the tendency is 

 determined, are capable of different degrees of 

 conservation, and may be preserved a longer or 

 shorter time, according to their several varying 

 circumstances. In general, the wines of a highly 

 delicate flavour, are but seldom susceptible of a 

 long preservation. The maladies most frequent- 

 ly occurring, the most seriously affecting their 

 quality and character, and to which they are pe- 

 culiarly exposed, are those known amongst the 

 profession as the fat, (graisse] and the acidity. 

 By the former disease, the natural fluidity of the 

 wine is changed, which is succeeded by a turbid 

 condition, in which the liquor becomes stringy, 

 thick, and ropy, like unsound oil. This malady 

 more particularly attacks white wines, and such 

 as foam and effervesce, and in general those 

 which have been imperfectly clarified, or possess 

 but little body. It appears probable, that where 

 such wines are put into bottle before they have 

 undergone all the different periods of fermenta- 

 tion, they are exempt from this malady. It is 

 stated by Mr. Parrnentier, that he has seen in 



