DK. L. GALL ON IMPROVEMENTS IN WINE-MAKING. 269 



After tlius examining the composing parts of the grape-juice 

 and their main features, we justly conclude that none of them but 

 the acids, the sugar, and the water are indispensable for the fabri- 

 cation of wine, the others merely aiding. 



VI. 



PROGRESS OP WINE FABRICATION SINCE 1850. 



In France we see a lady, Mrs. Cora Millet, a landed proprie- 

 tress, taking the lead in adapting a rational manner to increase 

 the quantity of the wine by more than five per cent, without 

 harming its quality. Soon others, convinced by the good results, 

 followed in the wake. In the year 1856 a distinct class was 

 founded at the Eoyal College at Dijon, the capital city of the rich 

 Burgundy district, for the instruction of students in the applica- 

 tion of chemistry to the culture of the grape. 



In this the diiBferent newly-invented methods of making and 

 increasing the wine are clearly discussed and taught, inasmuch as 

 they are based upon proportionate additions of sugar and water. 

 A similar class was founded at Rheims, the capital of the Cham- 

 pagne district. 



OalVs Procedure and Improvemeyits. 



The main principles upon which my system of making very 

 good medium luines, even from unripe grapes^ is founded, are : 



1. All grapes have within themselves the materials necessary 

 to produce wine. 



2. These materials are sugar, water, and free acids. 



8. Only perfectly ripe grapes have them in proper proportions. 



4. All grapes less ripe contain too little water and sugar in 

 proportion to their acids. 



5. Must of not fully ripe grapes can be improved by adding the 

 deficient water and sugar. 



6. The other parts of the juice are always present in sufficient 

 quantity. 



7. The price of the wines is, in general, more regulated by a 

 medium degree of acids of no more than six, and not less than four 

 pro milles, than by a higher degree of alcohol than eight per cent. 



The art of producing from grapes 7iot fidly matured a wine 

 equally as good and of increased quantity as from fully ripe ones 

 of the same locality and species, is therefore mainly founded upon 

 the method of bringing the sugar, water, and acids of the must 

 into the relations in which they would be in fully-matured grapes 

 of one and the same kind and locality in a superior season. 



It may not be out of place to review once more the feasibility 



