238 THE ART OF WINE MAKING. 



is probable that this malady first attacks the wine 

 in the neighbourhood of the bung hole, because 

 of its free communication with the air; and af- 

 fects in time the whole inferior mass. 



As we have perceived, it is by no means diffi- 

 cult to prevent this evil, and protect the vintage 

 from the destructive consequences which ensue, 

 by neutralizing the excess of leaven by honey, 

 or the addition of must, and by interrupting the 

 free communication between the atmospheric 

 air and the liquor contained in the cask. But 

 where the acetation is once determined, no re- 

 medy for the evil exists. The malady is incu- 

 rable. 'All which then can be done is to arrest 

 the acidity in its course, and prevent it increas- 

 ing till the wine becomes entirely sour. This 

 may be effected by neutralizing, through the 

 agency of saccharine substances, the action of the 

 vegeto-animal principle, which is still in suspen- 

 sion, and by such means, masking the unpleasant 

 flavour already contracted, by the paramount ef- 

 fects of sugar or other ingredients. 



Several writers on wine making recommend 

 the use of chalk, of ashes, of alkalies, and of lime, 

 which absorb or take up the ascetic q'uality till 

 they become saturated by it. This method is re- 

 jected, however, by Mr. Parmentier,who contends 

 that these different substances form the soluble 

 combinations of which the immediate effect is to 

 dispose the wine to a complete decomposition. 

 There are other alterations to which wines in 

 general are disposed, which, though less inju- 

 rious in their results, deserve to be carefully ex- 

 amined. Such, for example, may be considered 



