54 ON THE ART OF MAKING WINE. 



efficient fermentation. To put this case in % 

 stronger light, let this proportion of juice be still 

 further gradually diminished, and the must will 

 soon consist of little else than sugar and water, a 

 compound incapable of forming wine. Le- it, 

 on the contrary, be increased, and a vigorous and 

 perfect fermentation, with a produce perfectly 

 vinous, will be the result. 



If green fruit is used, in which little or no- 

 thing exists but acid and extract, of which the 

 former is in this case always in much greater pro- 

 portion, bulk for bulk, than in ripe fruits, the acid 

 would be too predominent were the juice of the 

 fruit used in undue quantity. There dilution is 

 absolutely necessary, and of this practice I shall 

 take occasion to point out examples hereafter. 

 But if the fruit be ripe, the acid is diminished in 

 quantity, and cannot therefore bear to be still fur- 

 ther diminished by excessive dilution. It will 

 accordingly be found, as I shall again have cause 

 to shew, that a much more perfect wine is pro- 

 duced by diminishing the water, or increasing the 

 proportion of fruit. 



As the orange and lemon, although not native- 

 fruits, are familiar to us, and scarcely differ in 

 their chemical composition, I may safely consider 

 them in one view. So little difference exists be- 

 tween the citric acid which is found in these 

 fruits, and the tartarous which characterizes the 

 grape, that it is natural to expect their produce to 



