292 GRAPE CULTURE A*ND 



action can take place, and stability is imparted. It thus be- 

 comes plain that all manipulations and processes tor the 

 preservation of " organic matter should go towards freeing 

 them from the albumenous parts, otherwise they remain im- 

 perfect and unreliable. 



The alcohol of wine is more inclined to turn into acetic 

 acid the less alcohol is present, and the larger the proportion 

 of gluten. Thoroughly fermented wine generally contains 

 but little gluten, so that the heating process (to i2i-i3i 

 F. to kill the micoderms) as a rule forms a protection; how- 

 ever, if not previously fermented dry, the wine will remain 

 sweet, for no known process but fermentation alternates the 

 sugar. 



In accordance with the foregoing, wine freed from gluten 

 by air-treatment should have received full protection against 

 future disturbance, and the results obtained corroborate the 

 assumption; not only after but during fermentation, a secur- 

 ity is obtained which heretofore was wanting, this most im- 

 portant part of all wine making, the fermentation, placed 

 under the control of time. 



THEORY OF FERMENTATION. 



A brief allusion to the principles of fermentation may be 

 in place. Alcoholic fermentation is the result of the pres- 

 ence of certain micoderms, that require air for vigorous 

 healthy action and propagation, while they suffer from want 

 of atmospheric oxygen. Ozone is formed by rapid passage 

 of air through (aqueous) fluid, and invigorates the alcoholic, 

 acts destructively on other but injurious micoderms that 

 cause disease, putrefaction and acidification; but both kinds 

 can only vegetate where they find gluten to live. Periodical 

 currents of air through a fermenting fluid accelerate, insure 

 and perfect the fermentation by invigorating the alcoholic 

 micoderms, and the excess of gluten is at the same time 

 gradually removed by oxidation, so that none remains to 



