JOHANN CARL LEUCIIS ON WINE-MAKING. 217 



of age they become, the more this changes into dark. The dark- 

 er, the more oily and earthy parts they contain. 



The Jiavor must be agreeable and strengthening, the more so 

 the finer the wine. 



The taste must be a little sourish-sweet, and touch the tongue 

 without acidity, much less contract it. 



The impression upon the tongue should last for some time, 

 and be without any earthy or other by-taste. 



The strength and fire characterize it mainly, insomuch that, even 

 if intoxicating, it docs not effect or leave a heavy drowsiness, heat, 

 headache, and thirst. 



It must, farthermore, be volatile and penetrating^ quickly open 

 its own way, and disappear again. When poured into a glass a 

 whizzing noise must be heard, and the wine must leap up in a 

 multitude of small pearls. 



It must have gone through ^ perfect fermentation. 



In trying different qualities of wines, it is always well to take 

 the sample (if it be from a cask) from the middle of it, and the 

 examining person must take care not to eat, shortly previous to 

 or during the occupation, any spiced or salted things, such as 

 cheese, sausages, and so forth; nor sweet ones, as honey, coffee, 

 etc. 



X. 



THE PRINCIPAL DISEASES OF WINES. ' 



Sudden Changes. 



The cause of sudden changes in wines may be, 1. Too large a 

 quantity of yeast matter^ especially in sour wines not rich in sugar, 

 where they continually try to change, first, the sugar into spirit, 

 and this, then, into vinegar. 2. A renewal of the slow fermentation. 

 If this sets in and is neglected, it may become very detrimental 

 to the wine. This ought, therefore, to be several times drawn off 

 from the yeast sediment in the cask. 3. A change of temperature. 

 The wine drops, at a temperature of 4 to 8 degrees above 0, many 

 firm parts from the decomposition, and its inner fermentation stops 

 almost entirely. But at a contrary temperature of 14 or 15 de- 

 grees above 0, many of these get dissolved, and impart to the wine 

 an unpleasant taste and more acids. 4. Motion of the wine in the 

 casks. By this, the sediment and yeast matter get again mixed 

 up with it, and the warmer the temperature, the more detrimental 

 it becomes. A thunder-storm may also affect the wine on ac- 

 count of the influence of the electricity. 5. Connection ivith the air, 

 and an empty space in the casJcs. These ought consequently to be 

 avoided as much as possible. 



The most efficient remedy against all these causes is to give 



