ON THE ART OF MAKING WINE. 25 



facture, admits of more ready remedies, already 

 sufficiently obvious from the preceding remarks. 

 Having examined the nature and re-actions of 

 the ingredients to which the process of fermenta- 

 tion is owing, it is now proper to attend to the 

 external circumstances which affect and regulate 

 ir, before any rational processes can be adopted 

 for its conduct. 



Temperature is one of the external circumstaiir 

 ces which has the greatest share in influencing the 

 act of fermentation, and that of 5i 9 has been con- 

 sidered the most favourable. Some latitude is 

 however to be allowed ; but in a temperature either 

 very high or very low, this process does not go on 

 at all. Attending to this circumstance, we are 

 enabled to regulate the process when it does not 

 proceed regularly, either by cooling the fluid to 

 check its too rapid progress, or by warming it when 

 it proceeds in too languid a manner. By this we 

 can also explain a phenomenon of common occur- 

 rence in wine- making, a renewal of the fermenta- 

 tion which takes place in spring, after it has been 

 partially or entirely suspended by the cold of win- 

 ter. This is a subject worthy of attention, as 

 some important practices in the art depend on it. 

 Thus, if we are desirous of making a wine to imi- 

 tate Champagne, it is necessary to watch for the 

 period when the fermentation is re-excited by the 

 arrival of spring. By bottling in this stage, w$ 



C3 



