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macerate in the juice longer than is absolutely necessary to effect- 

 certain objects that are desired. There is no danger of an excess of 

 tannin in white wines, as the Grapes being pressed soon after they are 

 crushed the stalks, skins, and pips do not remain sufficiently long in 

 the juice to part with their astringent qualities to any great extent. 

 In fact, in some cases the stalks may be put through the press with 

 the berries, in order that the necessary amount of tannin may be 

 imparted to the wine. In making red or other deep-coloured wines 

 the colouring matter is obtained from the skins, and they have 

 necessarily to macerate for a period, longer or shorter, in the juice. 

 Consequently, there is a risk of too much tannin being absorbed, and 

 more especially in the case of wines strong in alcohol. Therefore it 

 will be advisable to remove the stalks before crushing, so that a less, 

 quantity of tannin will be available for absorption. In crushing care 

 must be taken, as far as is practicable, not to break the pips, as their 

 oily and albuminous kernels have an injurious effect upon the wine. 



Treatment of the Juice The juice, after it leaves the press, is 

 technically known as " must," while the mass of skins, pips, &c. left 

 behind is called the " marc." The strength of the must is represented 

 simply by the quantity of sugar contained which can be converted 

 into alcohol. But the test of strength does not represent the variable 

 quantities of acids, essential oils, salts, and other materials, each 

 of which has an influence upon the quality of the wine. As soon 

 as it is run from the press the must should be placed in large 

 receivers, or fermenting vats. These receptacles are mostly made 

 of wood, and when so, they must necessarily be made of some 

 kind that will not impart an unpleasant flavour to the wine. Oak 

 is the favourite wood for the purpose for which it is admirably 

 suited. Some wine-makers prefei stone or brick and cement 

 square tanks to wooden vats, and one class of receiver seems to 

 be quite as useful as the other. Closed vats are now more generally 

 used than open ones, as the fermentation is more regular. Fermen- 

 tation also goes on with more regularity and briskness in shallow 

 than in deep vats, and the work is sooner finished. Temperature, as 

 a matter of course, has a great influence upon the fermenting process, 

 as when low it goes on slowly, and if high makes rapid progress. 

 When the fermentation goes on too slowly it may be incomplete, and, 

 on the other hand, if too rapid there may be a material loss of alcohol 

 and other essentials. It is, therefore, advisable to keep the tempera- 

 ture as regular as possible by constructing the cellars so that they 

 will be least affected by the power of the sun and changes of the 

 weather. The fermentation may possibly be stimulated when Grapes 

 are gathered after the air and soil is heated by the sun, and more 

 especially in the warmer districts. As a rule, the higher the 

 temperature of the must when placed in the vats the more strong 

 will be the fermentation. 



Artificial Fermentation.- -Some attention has during the last two or 

 three years been paid to a system of artificial fermentation, said to 

 have been practised with great success in French vineyards. The 



