ON THE ART OF MAKING WINE. 3i 



vemain in the bottled wine, and which has a ten- 

 dency to renew the fermentation under confine- 

 ment. This quality is sought after in many wines, 

 and it is often, in the worst class of Champagne 

 wines, the only valuable one which they pos- 

 sess. It is owing to the necessity of having a su- 

 perfluous quantity of leaven for producing this ef- 

 fect, that a brisk wine is with difficulty made, un- 

 less a portion of unripe fruit enter into the com- 

 position. This is the case with the wines of 

 Champagne, and equally so with the produce of 

 our gooseberry, which has been conceived to re- 

 semble them. 



I have already mentioned, that the carbonic 

 acid of fermentation is supposed to contain alcohol, 

 and thus, by fermenting in closed vessels, a great 

 part of the spirit of the wine which would be dis- 

 sipated, is retained and preserved. 



Heat is also generated during fermentation, and 

 to such a degree, as often to require tempering ; 

 but as this can only occur in manufactories on a 

 large scale, I need not dwell on it. 



The colouring matter of the fruit is extracted 

 during this process, since the darkest grapes yield 

 but a white wine, if their skins are not fermented 

 in the liquor ; and by attending to this fact, we 

 can regulate the colouring of our wines at plea- 

 sure, if the fruit possesses this principle. 



The last and most important effect of fermenta- 

 tion, is the formation of alcohol or spirit, and this de- 



