236 THE ART OP WINE MAKING. 



other principles of the liquid, and producing an 

 acidity, which is only to be arrested- by means 

 of fish glue, the action of sulphur, or by decant- 

 ing. As the wines never assume the acidity 

 mentioned till the alcoholic fermentation has 

 completely subsided, it is easy to postpone the 

 period of danger, by putting them into bottle be- 

 fore the substance " sucree" has entirely evapo- 

 rated. The fermentation then proceeds, or is 

 prolonged without' being menaced by the danger 

 of acidity. - It is from such considerations that 

 the vintner frequently adds to his wines in cask 

 a portion of sugar. When the cask is construct- 

 ed of wood exposed to the varieties of tempera- 

 ture, or which imparts to the wine an unfavour- 

 able astringency, or is sufficiently porous in 

 texture to allow an escape of the alcohol, or 

 elastic fluids ; where the vaults are not of the pro- 

 per depth, so that there exists a temperature 

 above ten or twelve degrees, centigrade (fifty- 

 two to fifty-six degrees Farenheit) so that the 

 lees remain floating through the liquid, the wine 

 always has a tendency to acidify. This should 

 excite no surprise, for the circumstances are pre- 

 cisely those required for the process of acetation. 

 There are particular periods of the year always 

 critical to newly made wines, at which such 

 maladies acquire a Herculean power, and by their 

 pernicious effects are immediately detected by 

 the experienced vintner, and can scarcely escape 

 an ordinary observation. Such, for example, 

 are first, the return of heat; the movement, also 

 at which in the vine the circulation of the sap 

 commences, the period of flowing: that at which 



