461. 
should be on a lower level than the filled vessel in order to get the 
syphon to work at all, and this, it is found, is not in every case 
possible. 
After a blend between two or more wines has been made, it 
often turns cloudy for a while ere the constituents of each sample 
incorporate thoroughly with one another, and it is advisable to pro- 
ceed soon after to fresh racking. 
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Wine Pump. 
Oceasionally a sort of mishap occurs to wine after the racking, 
and this is known as cassage des vins, or in other words the colour 
is said to “break.” Thus, red wines are noticed to turn violet and 
assume a leaden colour, although the taste is not modified. White 
wines are affected as well, and assume a bluish or a blackish tinge 
of colour, This phenomenon is simply due to the oxidation of cer- 
tain matlers, in some wine produced from imperfectly matured 
grapes, which are affected by the air. After a little while that 
cloudiness disappears, and the healthy colour of the wine is restored 
back to it. Sulphur, as has been previously mentioned on page 440, 
offers an easy means of preventing the accident. In some cases, 
however, this discolouration persists, unless a small dose of tartaric 
