437 
sells for 20 per cent. more money than wines made from similar 
must, but according to the ordinary methods of vinification. The 
cost of this very simple but laborious operation is reckoned at 
barely 1d. more per gallon. With the modern mechanical appliances, 
this cost is reduced, whilst the resulting advantages are decidedly 
important. Of late years a machine constructed on the principle 
of a cream-sepurator, and known as the ero-crushing grape mill, has 
been introduced, which effects this work with great thoroughness. 
Such a machine, I have no doubt, should prove a great success in 
hot countries, where the grapes mature very quickly, and more 
especially on rich alluvial land, the percentage of these nitrogenous 
matters increase very much, and it is of great importance that any 
of the surplus of it, beyond what is necessary for the use of the 
yeast fungi, should be removed. Some grapes are exceeding rich 
in these bodies, notably the riesling and the muscats. 
Aeration is more especially beneficial to white wine. One of its 
actions on must is to bring about the precipitation of the colouring 
matter. A ready method of securing it is by means of a pump, 
through which a current of air is injected into the liquid. A rose 
is attached at the end of the delivery pipe. This is done for 10 to 
12 minutes, but must not be overdone, so as not to impart to the 
wine a yellowish colour. With a little practice, the exact time when 
aeration should cease is soon known. If every five minutes a little 
must is run through some filter paper, the pumping is stopped 
directly the liquid ceases to show a rosy tint. A brownish-looking 
precipitate is collected on the filter. Subsidising is necessary after 
aeration. One disadvantage of aeration is that it promotes the 
trouble called casse, or causes the colour of the wine to “break” 
Two casses are known, the “brown” and the “blue.” Sulphur fumes 
are used as a preventative or a colour restorer. Used as a preven- 
tive, it gives better results. Six grammes of sulphur per 100 gal- 
lons, nearly %40z., after aeration and before fermentation, six 
grammes when first drawing off, and six grammes when racking for 
the first time, will prove efficacious against this trouble. Potassium 
metabisulphite may be substituted for sulphur, and in that case 
double the quantity of that substance is used—two grammes of 
bisulphate of potash produce one gramme of sulphurous acid. If 
sulphur is used, it may be burned under a cask with one head re- 
moved and the fumes are sucked from the bung hole and pumped 
into the must. 
VATTING 
is the name given to that period during which the must is in con- 
tact with the husks. As a rule, short fermentations result in a more 
delicate wine, with good keeping qualities; long fermentations pro- 
ducing harsh wines, heavy in colour, and not so easy to keep. 
