DR. L. GALL ON IMPROVEMENTS IN WINE-MAKING. 283 



ing to tlic quantity of its acids, will be the unfailing means to 

 produce from every vintage, no matter of what locality, always 

 wines of like quality as those of the best seasons, and to quintu- 

 ple their quantity if necessary. 



The proposition of Diibrunfaut was carried out in the largest 

 measure the year following by a Mr. Abel Petiot de Chamirey, a 

 large vineyard proprietor in Burgundy, and an essay on the man- 

 ner employed and its results was handed by him to the Imperial 

 Society of Agriculture. In this the gentleman says : 



At the vintage of 1854 I was fully convinced that one may at 

 least double the quantity of wine by adding sugar-water to the 

 must or husks equal to the quantity of grapes. That farther, this 

 article must be durable, because of its having all the substances 

 necessary for keeping it so, and less of those that might tend to 

 sjDoil it. 



I commenced my experiments, and found the results surpass 

 my expectations. Of a quantity of grapes that by way of ordi- 

 nary procedure would probably not have given more than 60 

 hectolitres of wine, I received 285 — almost five times more. 



I proceeded as follows : After the grapes had been crushed, 

 and still before the fermentation, I drew off all the fluid that 

 could run off without being pressed, and got a white, very good 

 must indeed. In this manner I drew off 45 hectolitres. This 

 juice weighed 13 degrees by Chevalier, and, to give the sugar 

 mixture an equal density, 19 kilogrammes (38 pounds) of refined 

 sugar were required per hectolitre (200 pounds) of water. I re- 

 placed now the 45 hectolitres of juice by 50 hectolitres of sugar- 

 water in the tub, left it to ferment, and drew off three days later 

 50 hectolitres of splendid red wine. In order to try the experi- 

 ment still farther, I renewed it several times. At the second 

 time I replaced the 50 hectolitres by 55 hectolitres of sugar-water 

 at 22 kilogrammes, and drew the same quantity off after the fer- 

 mentation was over, only two days later. At the third trial I 

 took 55 hectolitres of sugar-water at 23 kilogrammes; the ferment- 

 ation lasted hardly two days, after which, pressing the grapes, they 

 gave 60 hectolitres of wine. The remaining husks I put anew 

 into the tub with 35 hectolitres of sugar-water, left them to fer- 

 ment, and made 39 hectolitres. Finally, I put the first natural 

 ivhiie wine into barrels only half full, and filled them uj) entirely 

 twelve hours later by water sugared to 18 kilogrammes. Those 

 different fluids resulted in — 



Fermentation. — At the four operations with sugar-water ver}^ 

 strong. The first lasted the longest, and the last the shortest. 



Color. — The third tub had the most, and the fourth, made of 

 the husks, the weakest. 



Alcohol. — The natural wine held 12 per cent. ; the sugar-water 

 wine, of 18 kilogrammes sugar, 13 per cent. ; that of 22 kilogram- 

 mes, 15 per cent. ; and that of 25 kilogrammes sugar, 17 per cent. 



