62 FEBMENTATION. 



autumn promotes fermentation, and a low one is 

 detrimental to it; that inequality of temperature 

 during fermentation is extremely injurious, and not 

 unfrequently spoils the wine altogether. It has fur- 

 ther been ascertained that in consequence "of the 

 chemical action, and notwithstanding the escape of 

 carbonic acid, the heat of the liquid exceeds that of 

 the air. 



FERMEKT. 



Fermentation is a term used to express that 

 chemical change, taking place in an organic substance, 

 which is capable of being transferred to another 

 organic body from which various products, some of 

 them in the form of gases, can arise. 



Grape and fruit sugar are the materials upon which 

 the active forces in the fermentation of wine are 

 brought to bear ; both sugars have the same compo- 

 sition, and can be alike converted into alcohol and 

 carbonic acid. 



1. Equivalent Sugar . . . C 12 H 12 O 12 



2. Alcohol . . C 8 H 13 O 

 4. Carbonic Acid C 4 O 8 



The substances from which the active force pro- 

 ceeds are albumen and vegetable gluten, which are 

 both easily convertible, and which transfer the che- 



