62 VITIS, OR 



thus a set of casks on purpose. Sulphuring is the ope- 

 ration by which a cask or the wine is impregnated with 

 sulphuric acid, whereby the mucilage is precipitated and 

 the fermentation stopped. The black oxide of manga- 

 nese has the same properties. 



57. A sulphuring liquor may be made by the action of 

 sulphuric acid on saw dust, the fumes being conveyed to 

 the wine, and some of the dust liquid thrown in it. 

 However, the most usual mode is to fumigate the empty 

 cask, before racking, by burning sulphur matches in 

 them. 



58. Another mode has lately been found to destroy 

 fermentation in wine or other liquors, or even to prevent 

 it altogether. It is the use of Sulphite of Potash (not 

 the sulphate) diluted in them. A single ounce weight of 

 it will do for 600 or 800 gallons. 



59. Fining or clarifying the wine is the next opera- 

 tion, and always needful before bottling. Many sub- 

 stances are employed, sand, gypsum, fishglue or isinglass, 

 salt, gum, starch, rice, milk, cnarcoal, albumen or white 

 of eggs, ox blood, ^c. They all act in the same way, 

 by precipitating the tartar, acid, and every remain of 

 mucilage : whereby the turbid wine becomes perfectly 

 clear and transparent. 



60. The use of these substances is optional, the cheap- 

 est being most frequently used. They must be dissolved 

 in wine before mixing, and are all precipitated them- 

 selves. The proportion required depends on the foul- 

 ness of the wine : they may be added by degrees. Eggs 

 and milk are the best. The ox blood and salt give a bad 

 taste to delicate wines. Isinglass may destroy the aro- 

 ma, if not sparingly used. 



61. The acid fermentation of wine, whereby they are 

 changed into vinegar, takes place when there is too 

 much water in it, when the vinous fermentation has been 

 imperfect in weak wines, or when the leaven predomi- 

 nates over the sugar. Vinegar may even be produced 

 by mixing brandy and milk, or by passing the compound 

 carbonic acid gas of the vinous fermentation through 

 water and mucilage. 



62. No acetic fermentation can take place as long as 

 there is a portion of undecomposed sugar in the wine : 



