ON THE ART OF MAKING WtNE. 



that in use with sherry wines, seem to have been 

 founded on some views of this nature. 



It appears from the experiments of the Mar- 

 quis de Bouillon^ that tartar contributes to the 

 formation of alcohol, and that it is partially 

 decomposed during this process, a portion of it 

 being converted into malic acid. But even su- 

 gar and tartar require the presence of veget- 

 able extract, before they can be induced to ferment^ 

 although the addition of tartar materially in- 

 creases the facility with which a compound of 

 sugar and extract only is brought into fermenta-*- 

 tion. Hence we are enabled to explain the reason 

 why moderately acid grapes run much more read* 

 ily into fermentation than sweet ones. 



From this view of the presence of tartar hi 

 the grape, and its utility, we may now deduce 

 rules applicable to the art of domestic wine-mak* 

 ing. 



The juices of our fruits are known to be deficient 

 in saccharine matter, and experience has long 

 established the well known remedy, that mixture 

 of common sugar on which the whole art depends. 

 But it has not generally -entered into the views of 

 makers of wine, to supply this other impor- 

 tant defect, although the means are equally easy* 

 The makers of sweets are indeed acquainted with 

 it, although, from the defective nature of their pro- 

 cess in general, it has not produced in their hands 



VOL. II. C 



