? ON THE ART OF MAKING WJNE. 



insure a brisk wine, which, if bottled, either in 

 the cold of winter, or after the second fermenta- 

 tion has been exhausted by the heats of summer, 

 would be dead or still. This renewal of fermen- 

 tation, or fretting, as it is sometimes called, is al- 

 so a favourable time for the addition of flavour- 

 ing matters^ as they then give out their flavours 

 find combine with the wine. It is at this time al- 

 so, that spirits should be added to the wine, if it 

 is ever allowable to make this addition. It is the 

 only time at which alcohol can safely be added 

 without destroying its vinosity, as it then enters 

 into a kind of chemical combination with the 

 wine. 



It is necessary likewise to consider the effects 

 which the air produces in fermentation, although 

 its presence may rather be considered as favour- 

 able than essential. If the liquor is shut up in 

 close vessels, it does not readily ferment, although 

 it still slowly undergoes this process, and is at 

 length converted into perfect wine. It is ascer- 

 tained, that no air is absorbed during the vinous 

 fermentation, although this happens in the ace- 

 tous, but that the free and ready disengagement 

 of the carbonic acid, is the principal circumstance 

 jn which fermentation in open vessels differs from 

 that in close ones. One important fact, however, 

 is established, that the wine is stronger when the 

 fermentation has .been either partially or totally 

 f arried on in close vessels, ^nd that the flavour U 



