240 MEAD. 



tering upon the general principles of wine-ma- 

 king< 



The grand desiderata in wine are strength, 

 flavour, and pleasantness : to accomplish the first, 

 sugar must be converted by fermentation into 

 alcohol ; the second depends upon the article to be 

 vinified, and upon the management of the process 

 of vinification ; flavour may likewise be produced 

 artificially by different adjuncts : pleasantness will 

 principally result from the same causes, but more 

 especially from the liquor holding in solution a 

 certain quantity of unconverted sugar. 



The elements necessary to a due fermentation 

 and to bring the process to a satisfactory issue, 

 are sugar, extractive matter, acid of tartar, and 

 water. These exist in the highest perfection and 

 in the best relative proportions in the grape : hence 

 the superiority of foreign wines. Whoever there- 

 fore expects to imitate, with much effect, those 

 generous liquors, must supply in the process those 

 ingredients in which the article sought to be con- 

 verted into wine is deficient. 



If the native juices of fruits be deficient in sugar, 

 it will be impossible to convert them into a strong 

 wine without a proper supply of that ingredient ; 

 and without a sufficiency of extractive matter, 

 which is the natural ferment, a due fermentation 

 could not be established ; the wine would be sweet, 

 but not potent ; sweet wines being the produce of 



