288 GRxU'E CULTURE AND WINE-MAKING. 



To prevent, therefore, as mucli as lies in our power, this possibil- 

 ity'", we should principally employ open or uncovered tubs for the 

 fermentation. Besides, two more advantages are connected with 

 it : We guard against loss in quantity and quality ; the first by 

 evaporating (being sucked in by the outer air), the latter by get- 

 ting insipid. The adapting of a tub for this purpose is very sim- 

 ple indeed. The whole apparatus needs but a tub (or barrel) put 

 upright (like the one in Fig. 10), with the fermentation-tube (viz., 

 same as in Fig. 10). 



This latter is indispensable, because it makes it possible to pro- 

 ceed with the fermentation in air-tight space 'without jjeril. The 

 oxygen gas emanating from the sugar would likely burst even 

 the strongest barrel, if an outlet were not provided. This it finds 

 now through the tube s t, while the water in the vessel ti hinders 

 the outer air from entering into the barrel in the reversed way 

 through t and s. In order to ferment red grapes in an air-tight 

 barrel, no more is therefore wanted but a top-bottom (lid-cover) 

 like D {Fig. 17) and a fermenting-tube, E {Fig. 13). 



We will now proceed to acquaint ourselves with the products 

 of the fermentation, ?". e., the wine, and those parts of it that were 

 not yet contained in the must, and were only originated during its 

 fermentation. These are, AlcoJiol, Carhoiiates, and Acetic Acid. 



The Alcohol. 



This forms one of the chief ingredients of all spirituous bever- 

 ages, out of which it may be secreted, by distillation, as a clear 

 fluid, very volatile and combustible, of rather pleasant smell, and 

 an acid, burning taste. It is lighter than water (791 pounds of 

 alcohol occupy but the same space as 1000 pounds of water). 

 Taken in small quantities, it may safely be considered as rather a 

 stimulant to the body. It has the quality of crippling and sup- 

 pressing the fermentation ; so much so, that highly-concentrated 

 alcohol will prevent the yeast from creating or keeping it up. The 

 best ally of the yeast is loarmth ; and in the same degree that this 

 leaves it, it has to yield before its enemy. This fact should be 

 another hint to us to aid the yeast in its battling with the alcohol 

 by the application of outer warmth. 



The strong acids contained in the wine decompose it in process 

 of time, at least partially, or combine with the alcohol, making it 

 still more volatile, and the base of the spicy flavor of the wines. 



We have now to answer the question. What degree of alcohol is 

 required hy a good quality of wine "^ 



A fact undisputable is that, although alcohol forms not the chief 

 factor of the value of wines, yet, in case of equal bouquet and acids, 

 those of the same locality, grape species and vintage, are always 

 the most praised that contain the greatest amount of alcohol, or 

 arc the most fiery. As the composition of the perfectly-matured 

 grapes has already taught us to leave to our wines at the utmost 



