BERBERIDS. 413 
passing them between two cylinders, channeled, and turning in 
inverse directions. | 
When the grapes are crushed effectually, they are abandoned 
to fermentation. In proportion as fermentation advances, the 
temperature of the mass increases, so that it sometimes attains 
the temperature of 50° C. It originates much carbonic acid gas, 
which brings to the surface parts of the stem and husk of the 
grape, and forms a thick sort of covering to the liquid mass, 
which is called the chapeau. The fermentation, which is well 
developed on the second day’s Encuivage, is continued up to the 
eighth day, its state being indicated by the gas ceasing to be 
disengaged, and by the colour of the liquid, which takes a fine 
vinous tint, the alcohol, which is now present, having dissolved 
the colouring matter contained in the pellicles of the grape. ° 
When Decuivage is about to take place, the liquor is drawn off, 
by means of a tap at the bottom of the vat, into casks, which are 
filled only to the fourth or fifth of their capacity, and which are 
then left open, in order that fermentation may continue slowly and 
_ the disengagement of gas still proceed. 
_ The mass of the vintage remaining in the tun after the liquor 
18 drawn off, is subjected to pressure. The liquor which flows 
- under this pressure, however, cannot be wine of equal quality. 
This is the process by which red champagne is produced. 
White wine can always be obtained from red grapes. To effect 
this, in place of leaving the must to ferment with its residuum of 
husk, the liquor is drawn off as it is pressed, and fermented in 
Separate tuns. As the colouring matter of the wine only exists 
_ WM the pellicle of the grape, we can readily conceive that, being 
*eparated at once from the must, little or no colour is communi- 
tated to the liquid. 
SS € wine preserved in the tuns, as we have said, ferments 
lowly by this second fermentary process, the liquid is clarified, 
- t foreign matter is deposited, and forms the lees, which accu- 
_ Mmulate at the bottom of the tun. In order that the wine may retain 
tts good quality, it becomes necessary to draw it off; that is, to 
_ Separate it from the lees. In the months of March and April 
the wine is thus drawn off. If it is not quite limpid, recourse 
| shad to clarification, or Collage. This operation is intended 
