ONPERMENTATIOX. 255 



to destroy or render concrete the matter, which has absorhed th« success of 

 Oxiffen, and Is calculated to excite fermentation : but also ^^' ^PP*"^* j 

 that the vessels, in which the substances are to be kept, 

 must be stopped too closely for the Jiir to penetrate them* 

 It is very probable, from this theory, that all sorts of fruits Fruits might 

 may be kept a long time in hidrogen or nitrogen gas, pro- ^f^^ro^e^Ior^"* 

 vided they had absorbed no oxigen. We may conclude too, niirogea gai. 

 that, if grapes will keep a long time without fermenting^ it 

 is because the exterior coat does not admit the entrance of 

 oxigen ; not, as Mr. Fabroni has supposed, from an excel- 

 lent analysis of grapes, because the ferment and saccharine 

 matter are in separate cells. Lastly I consider it as possible, 

 that, if an animal substance, milk for instance, could be 

 obtained without the contact of air, it would keep u long 

 time without alteration. 



From what has been said it might be expected, that fer- Fermentatfoa 



mentation miffht be excited in the must of grapes obtained *=*"'^"y 



o , . . ? . galvanism... 



without the contact of air, by immersing in it the two wires 



of a galvanic battery ; and this in fact takes place. But 



an inference deducible from this is, that it is probably by 



increasing the electric energy of the various substances in Action of 



contact, that atmospheric electricity so powerfully promote* electricity. 



the acescence of milk, broth, &c. 



The experiments 1 have related throw some light on the Matching of. 

 bi'imstoning or matching of wines, which has been practised ^^*^*' 

 from time immemorial, witlTout any one hitherto attempting 

 to account for it*. 



Acids, particularly the mineral acids, may prevent fer- Sulphurous 

 mentation by combining with the ferment, or altering its p^etentim^ 

 nature : but sulphurous acid acts like the other acids, and be- fermeautioa. 

 aides seizes the oxigen, which the wine may have absorbed, 



• This process, which consists in burning in the casks, that are about 

 to be filled with wine, a greater or les number of suslphuretted matches, 

 ©r pieces of linen dipped in melted brimstone, might be managed much 

 more simply and economically, by preparing concentrated sulphurous 

 acid with a good apparatus, and afterward adding a small quantity, of this 

 acid to the wine intended to be brimstoned. 



[In our cider counties, where a similar process is performed, it is 

 usual, 1 believe, to sprinkle some aromatic seeds, as coriander, over ihe 

 melted brimstone, C] 



