CELLARING. Ill 



crease of such acid allows the colouring matter to 

 appear more purple. 



I shall endeavour to explain more fully, in treating 

 of the odoriferous constituents of wine, the manner in 

 which the acids are altered in the course of time. 



As a general rule, we may say that the development 

 of aroma, and the sweetening of wine (supposing it 

 to be cellared in bottles), are very closely connected. 

 An increase in the saccharine contents is not to be 

 thought of; how could it be effected? Diminution 

 in the quantity of free acids must therefore take place, 

 and this can only occur by the acids being either de- 

 composed or combined with new non-acid substances. 

 Both these alterations are the result of a slowly pro- 

 gressive chemical operation, which could scarcely be 

 imitated by art. Warmth is the only means with 

 which I am acquainted, which is really useful in 

 producing the like results. In order to increase the 

 appearance of age in wine speedily, it has been recom- 

 mended to place bottles corked, but not quite filled 

 with wine, for two hours in warm water, in a tempera- 

 ture of 85 C. (185 F.), afterwards allow the wine to cool, 

 and fill the bottles. "Wine containing much spirit 

 acquires thus the flavour and aroma of that which has 

 been cellared ten or twelve years. I am willing 

 enough to set much store upon this means of im- 

 proving wine, and upon that which consists in keeping 

 the bottles for a certain time in a warm place. It is 

 still a question, though, whether such artifices impart 



