42 ON THE ART OF MAKING WINK. 



sensible to the acuter palates of those who are ha- 

 bituated to good wine, is scarcely perceived by 

 those who are accustomed to the strong dull wines, 

 so generally used in England. The light and 

 quick flavour, so preceptible in the wines of 

 France, disappears under the treatment by which 

 the more fiery wines of Spain and Portugal, are 

 made marketable in this country. At times, flatness 

 jnay arise from age, or from the complete annihila- 

 tion of the fermenting process ; but the most corn- 

 in on cause is the admixture of brandy or spirit. 

 This addition, when used in excess, is not only in- 

 jurious to the liquor, but to the constitution, as it 

 introduces an additional quantity of ardent spirits, 

 into a beverage already perhaps too strong. Its 

 use is also in some measure founded on a mistaken 

 principle, as it is resorted to, at least in this coun- 

 try, among the makers of domestic wines, for the 

 imaginary purpose cf checking fermentation, and 

 preventing the occurrence of the acetous state. It 

 has been shown by recent trials, that alcohol does 

 not check the acetous process, unless added in a 

 much greater quantity, than it is ever used for 

 wines ; and I have already pointed out the true 

 principles on which the tendency to vinegar may 

 be prevented. An idle notion is prevalent among 

 makers of domestic wines, that they are deficient 

 in durability. The unfounded nature of this be- 

 lief, must appear from every thing which has been 

 stated respecting the true theory of wine ; and J 



