414 THE VEGETABLE WORLD. 
to make the wine pure and limpid, and divest it of the fermenting 
principle which is still held in suspension, and which might 
produce renewed fermentation. The fining for red wine is made of 
white of eggs, of blood, or of gelatine. The albumen or gelatine of 
these substances combining with the tannin dissolved in the wine, 
forms a precipitate, that is, a substance insoluble in the liquid, 
which is slowly deposited in the bottom of the tun, drawing 
with it all other foreign substances held in suspension in the 
liquor. 
The sparkling wines of Champagne are prepared by special 
processes which require more particular description. ‘The greater 
part of these wines are made from the red or purple grape, the 
juice of which is generally richer in saccharine than the white. 
A first pressure of the grape yields the liquor which produces 
the whitest wine. The residuum being subjected to further 
pressure, furnishes the juice which gives the rose-coloured wines. 
The must, white or rosy, is then put into great tuns, in which 
fermentation is established. After twenty-four hours the must 
or wort is drawn from the tun into another, which is filled and 
closed. This wine is drawn and fined three times, at intervals 
of a month, and in the month of April it is bottled. At. this 
time three to five per cent. of crystallised or candied sugar is 
added to the liquid. At the end of a few months this added 
saccharine produces fermentation in the bottle, which increases 
the richness of the wine in alcohol and carbonic acid gas. In 
consequence of the excess of gas thus evolved, the bottles ought 
to be well corked, and the corks strongly secured with iron wire. 
The sugar added in bottling tests the alcoholic strength of the 
liquor and rouses the fermenting material remaining unconsumed 
in the wine, and the carbonic gas evolved in the renewed process 
having no means of escape, mingles with the wine, and renders It 
effervescing. : 
The pressure of the carbonic acid has the effect of bursting 
about twenty or thirty per cent. of the number bottled; the 
consequence has been a special manufacture of bottles for the 
wines of Champagne, many of the manufacturers supplying bottles 
under a warrantry that they will support a pressure of fifteen 
atmospheres. 
