JOHANN CARL LEUCIIS ON WINE-MAKING. 205 



ed into the vats tbrough a long funnel, that it may get to the bot- 

 tom. 



The fermentation may take place in covered, in partially covered, 

 or in open tubs or vats. 



The must may furthermore be allowed to ferment above or he- 

 low ; that is, the vats may be so constructed that the must ejects 

 above all the slimy, thready, and yeast parts which arc driven up- 

 ward. This may easily be caused by keeping the tubs all the 

 time so well filled that the crust is ejected over the border; or 

 these parts may remain in the fluid and settle on the bottom to- 

 ward the end of the fermentation, in which case it takes place be- 

 low. The wines made by the first manner are usually sooner 

 drinkable, but also of less body. 



When the fermentation subsides the bungs must not be closed 

 at once, but only lightly covered, as carbonic acid still develops 

 itself, and, when the temperature changes, the fermentation fre- 

 quently commences again. 



A disadvantage of the fermentation in open vats is that the sur- 

 face of the must comes too much into contact with the air, gets 

 cold by this, sour, and gives the wine a disagreeable taste. In or- 

 der to prevent this, it would be wiser to close the vat entirely, and 

 let the air escape by a crooked pipe whose mouth lies under wa- 

 ter. By this construction the outer air is perfectly shut out from 

 the must, and all fermentation of acetic acid is prevented. A part 

 of the carbonic acid and the alcohol evaporating with it is like- 

 wise retained by the water. 



The advantages of this method are farther : 



1. That the fermentation takes place more quietly, consequent- 

 ly with less inner heat, though slower. 



2. The result will be not only more wine, but also one richer 

 in spirit. 



3. The red wine especially gets a finer color, as the air does not 

 extract the coloring matter. 



4. The wine is less exposed to danger of changing suddenly 

 and getting sour. 



.5. A fluid is got in the receiving water containing carbonic 

 acid and alcohol, which may be profitably used for making vine- 

 gar or alcohol by distillation. It has also been used for bathing 

 and drinking purposes. 



Filling in the Must. 



The time of the fermentation depends greatly on the tempera- 

 ture, the nature of the must, and the quality of wine that may be 

 wanted. In warmer climates it is frequently done in twelve 

 hours ; in others it takes from four to fifteen days, and even four 

 weeks. Wines of but little sugar must be filled into casks before 

 the visible fermentation ceases, as they are much exposed to sud- 

 den changes. Wines that came out of a slow fermentation are 



