CHAPTEE VI. 



DISEASES OF WINE. 



UNDER this title we do not understand such altera- 

 tions as are effected by time, and which may result 

 in producing a less agreeable flavour. Por many 

 wines are improved, though the flavour of others is 

 rendered less agreeable, and we must not expect that 

 every change induced by time should be agreeable. 



By the term "diseases of wine" is understood, strictly 

 speaking, a condition in which the wine has become 

 so altered and unfit for use, as to have lost its dis- 

 tinctive character. The diseases of wine have been 

 classed under different heads, and we shall consider 

 them in order. 



THE TURNING Or WINE. 



This disease shows itself under certain conditions of 

 the weather, either suddenly, or in a very short time, 

 and is peculiar to young wine. The colour of the 

 wine becomes darker and its taste insipid. If the 





