DR. L. GALL ON IMPROVEMENTS IN WINE-MAKING. 287 



sugar to bo dissolved, if, from the second or third day after the 

 audible fermentation sets in, the temperature of the fermentation 

 room is gradually increased to 22° for must and 20° for masJi^ and 

 kept at this degree until the former dies off. 



This procedure effects sufficiently the secretion of the so-called 

 ^^ yeast matters''' in an oxydized state as ^^ yeast,^^ and other ingre- 

 dients not properly belonging to the wine, in a shorter space of 

 time, and more perfectly, than they would otherwise for them- 

 selves (frequently not before years). 



We know it is our main object to free the wine as soon and as 

 well as possible of all the albuminous matters that it contains, 

 partly in the shape of "?/c«s/," partly as ^^ yeast ???«Wer." It might, 

 therefore, be highly advantageous to interrupt the heating process 

 for a couple of days, in order to give the yeast time to settle suffi- 

 ciently, then to draw the wine off from this into another barrel, 

 and increase the heat again to its former point. A new portion 

 of matter has now been transformed into yeast, whose operation 

 will soon be visible by a new fermentation, after the quieting 

 down of which a considerable sediment will be found in the barrel. 



It would be recommendable to leave as long as possible that 

 temperature to the fermenting fluids which they obtain by them- 

 selves during the main fermentation, or we should at least take 

 care to prevent the cooling off of the fermenting-tubs by the ac- 

 tion of the surrounding colder air. To do this, the interval be- 

 tween the supporting blocks and the floor and the bottom of the 

 tubs are to be well filled out by straw, and the tubs themselves, 

 being filled with the crushed grapes, wrapped round with straw- 

 cords about the thickness of an arm, besides being clothed over 

 with straw to the thickness of half a foot, tied by strong twine. 

 The upper lids ought likewise be covered with straw or mats of 

 this material. The doors of the fermenting-room ought only to 

 be opened when necessary, and the windows closed for the night 

 by straw bundles. 



[These remarks have particular reference to a cold climate like 

 that of Dr. Gall's country.— A. H.] 



Advantages of dose Fermentation. 



Acetic acid is not to be met with in its natural state in any 

 gra]^e-juice. We find it, however, contained in all icines. How, 

 then, does it originate in them? The simple answer we have in 

 the fact that whenever the alcohol of the fermenting must comes 

 into contact with the air, it attracts oxygen from it, and so trans- 

 forms itself partly into acetic acid, which consequently spoils or 

 destroys the taste of the wine. And by what is this combination 

 allowed to take place? We answer. By the custom of allowing 

 the fermentation of grape-must in uncovered tubs. This simple 

 fact speaks for itself Witness only the procedure by which vin- 

 egar is manufactured. The same relation it bears to the wine. 



