FERMENTATION". 91 



white, greenish, wax-like fat was found in this 

 Kquid. 



In conclusion, I cannot suppress the observation, 

 that ammonia being developed during the formation 

 of ferment, and magnesia and phosphoric acid being 

 found in the grape juice, phosphate of ammonia and 

 magnesia must be precipitated, and the wine, there- 

 fore, will contain much less phosphoric acid and mag- 

 nesia than the grape juice. 



By the time the first fermentation, which lasts 

 from 10 to 14 days, is complete, all ferment has dis- 

 appeared from the surface and sunk to the bottom 

 with the aboye-named salts. The wine is now trans- 

 ferred to other casks, in which it undergoes slow 

 fermentation. 



The wine, when drawn off, is far from clear, as the 

 ferment cells floating in it render it turbid. It is 

 not, however, these cells which keep up after fermenta- 

 tion, but their contents which, having exuded through 

 the cells, are found in young wine in a soluble form, 

 and produce fermentation. 



It follows necessarily that the deposit formed in the 

 wine during after- fermentation, is quite unlike that 

 which is produced during the first few days ; much less 

 albuminous matter is mixed with the salts, and it con- 

 sists of what is known as raw tartar. Its principal 

 constituents are, indeed, salts which have been sepa- 

 rated in consequence of the increase of alcohol in the 

 liquid ; salts therefore which are insoluble in alcohol. 



