152 



The drape Oulturist. 



husks, and 18 pounds steins. By fer- 

 montation some i)or cont, of the must 

 will ovapomte. 



M<»re important than the quantita- 

 tive changes are those in roj-ard to 

 (|uality. 



JU- coming in contact with the 

 air, and heing thereby impregnated 

 with luniii, tlie must will become 

 clouily, and a movement in it "will 

 take jilace. Carbonic acid Avill be 

 developed, and announced with hiss- 

 ing noise after the consumption of its 

 first ])ortion l)y the fluid, and it ap- 

 ])ears on the surface of the must as a 

 white scum, which shows different 

 conditions, according to the ditfcr- 

 ences in the fermenting fluid, or 

 higher or lower temi»erature. The 

 must will get an alcoholic smell and 

 taste. At last the movement will 

 cease. The fluid clears itself by de- 

 })osing all its i»arts which are indis- 

 soluble. 



In more or less time, all in propor- 

 tion and according to the degrees of 

 temperature, these appearances Avill 

 take place, and, when the fluid is sufti- 

 ciontly warm, will be finished in a 

 few days. Through this process, the 

 whole or at least the greatest part 

 of the sugar will be dissolved. In 

 the first instance, the fermentation is 

 fully finished; in the second, the same 

 will slowly continue until the sugar 

 is all destroyed. 



The first ])art of A-rnicnlation, by 

 which the greatest ]nirt ot sugar is 

 dissolved, we call "the first" or "rapid 

 fermentation," siwA the second part is 

 named "after fermentation,'' at which 

 the alcohol in equal measure is in- 

 creasoil. 



The phy>i<'.-il changes to which the 



fluid is subjected are the following: 

 The temperature rises, as above men- 

 tioned, several degrees over the origi- 

 nal temperature of the must and that 

 of the room in which the fermentation 

 took place. This additi+»n of temper- 

 ature reaches a certain maximum, and 

 is thereafter descending in the same 

 manner as the fermentation is de- 

 creasing by successive cooling, but 

 very much slower. The volume of 

 the fluid is, as also alread}' mentioned, 

 somewdiat reduced after fermentation. 

 Its absolute weight decreases perpet- 

 uall}' during the remoA'^al of the car- 

 bonic acid. The specific weight or 

 the density of the fluid will be smaller 

 during fermentation, because sugar 

 is dissolved and alcohol has been 

 formed. 



The chemical changes to which the 

 fluid is subjected are of a very differ- 

 ent nature. The contents of the must 

 are partially dissolved, partially 

 changed, and also serve partially for 

 the formation of quite new substances. 

 "We Avill now consider these changes^ 

 but before doing so, first determine 

 some eheiuical fundamental })rinci- 

 ples. 



The ingredients of must are prin- 

 cipally composed, like the whole veg- 

 etable w^orld, of only three principal 

 elements : Oxygen, Hydrogen, and 

 Carbon, to which, in single parts, is 

 adjoined Nitrogen. The stuft* as such 

 consist of numerous small parts, so- 

 small that theycannot be divided wath 

 the aid of the finest instruments and 

 the best manipulation, and are there- 

 fore named " Atoms.' ''^ 



* Many modern chemists ha\e, Avith groat acnte- 

 nrtis, iMideavored to put something else in the place- 

 111' "Atoms." I5ut the "teaching of Atoms"' 

 w ill be the easiest to be understood l)y the novice, 

 ami is t'ldly siilliclent for our objects. 



