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suspension which affects the limpidity of the wine. The best fining, 

 and more particularly for delicate and old wines, is the white of eggs. 

 Two eggs, after the yolks are removed, diluted in a quart of wine, 

 in which a quarter of an ounce of salt has been dissolved, will afford 

 sufficient fining material for from forty to fifty gallons. Gelatine or 

 isinglass acts much in the same way, but rather more vigorously, 

 though not influenced by the acids to the same extent as albumen. 

 Fining is also useful in correcting wines that contain too much tannin; 

 as it removes a considerable portion. On the other hand, it may remove 

 too much tannin from wines that contain but a small proportion of that 

 material, unless special provision is made to replace what is lost. 



Aroma of Wines. Every wine should possess a grateful odour and a 

 pleasant flavour for the palate. The odoriferous qualities are mainly 

 due to essential oils contained in cells which line the interior of the 

 skins. Some Grapes have these oils more pronounced in their develop- 

 ment than others, and this is especially the case with the " Muscat " 

 section, which are remarkable for their peculiar flavours. These essential 

 oils supply what is known as the aroma to both fruit and wines. The 

 strength and character of these flavouring materials may vary considerably 

 according to local conditions, such as climate, character of the season, 

 ripeness of the Grapes, and nature of the soil. Though special aromas 

 are peculiar to particular varieties or classes of Grapes, yet they will be 

 higher or lower according to the local influences named, arid may also be 

 materially affected by defective fermentation, or excess of tannin or 

 other matter in the wine. What is known as the " bouquet " is produced 

 by volatile ethers, and more especially acetic ether formed by the action 

 of alcohol upon the acids. As this action goes on very slowly, these 

 odoriferous ethers generally exist in greater proportions in old than in 

 new wines ; to some extent these compounds are also influenced by the 

 slowness or quickness of the fermenting process. The " bouquet " of 

 wines is volatile and unstable, and is easily dissipated by exposure 

 to the air. This will account for the falling off in flavour so noticeable 

 with some wines soon after the corks have been drawn from the bottles, 

 or when decanted. 



Maturing Wines. The object for keeping wine in casks for two or 

 more years before bottling it, is to allow the necessary latent or silent 

 fermentation by the action of oxygen obtained from the air. When the 

 wines are racked off, a considerable proportion of the carbonic acid gas 

 escapes, and at the same time air is absorbed. The influence of the air 

 is of great importance to the future of the wine, and will make itself 

 felt more or less till the supply is completely shut off through the use 

 of bottles It is essential that tins action should be very slow, and 

 therefore, it is necessary to keep the casks well filled with wine, to 

 prevent air from entering them in excess. This secondary fermen- 

 tation not only acts upon the sugar contained in the wine, but also 

 upon the acids which are decomposed to some extent, and the colouring 

 matter which is gradually precipitated. When the silent fermentation 

 is complete, and the time for this must necessarily vary according to the 



