112 CELLARING. 



precisely those qualities to wine which it acquires by 

 time. Those odoriferous constituents which are 

 speedily developed by heat, may not be exactly the 

 same as those which are engendered by the lapse of 

 time. It seems reasonable, however, to make use of 

 heat to diminish the acidity of the wine, just as it is 

 rendered less acid by time. 



As I mean to enter fully upon the diminution of 

 the acid taste, and the increase of the quantity of 

 odoriferous constituents, in treating of the odoriferous 

 constituents, I will only allow myself to say a word in 

 support of the opinion that cellaring in bottles helps 

 to diminish the acid, or increase the sweetness of 

 wine. It relates to the decomposition of tartaric acid, 

 a decomposition which occurs quickly upon the ripen- 

 ing of the fruit, but proceeds gradually in the wine 

 in the course of time. It is generally known that 

 fruits do not ripen till they have attained their full 

 size, and this is certainly the case with grapes. Be- 

 fore they are ripe they appear to contain malic and 

 tartaric acid in excess, but whilst ripening the 1 acids 

 decrease, and the sugar increases in quantity. 



In warm countries the quantity of tartaric acid 

 contained in the grapes is insignificant, and in cold I 

 ones the saccharine contents are proportionably 

 small. 



Both these facts seem to indicate the conversion of 

 tartaric acid into sugar, not so as to make it necessary 

 that all sugar should be formed from tartaric acid, but 



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