■iS2 On the Cultivation of the Vine , 
These kinds of wine can be preserved with difficulty ; 
the small quantity of alcohol which they contain cannot 
secure them from decomposition, and the large propor- 
tion of extractive matter in them determines movements 
which continually tend to change their nature. These 
wines turn oily, and sometimes sour ; but the small quan- 
tity of alcohol they contain prevents them from forming 
good vinegar : they all contain a great deal of malic acid, 
as we shall prove hereafter, and it is this acid which gives 
them their peculiar taste ; an acidity which is not ace- 
tous, and which forms a more prevailing character in 
wines in proportion as they are less spirituous. 
The influence of the seasons on the vine is well known 
in all countries where vineyards are planted, that, long 
before the vintage, the nature of the wine may be predict- 
ed. In general, when the season is cold, the wine is 
harsh, and has a bad taste ; when rainy, it is abundant, 
weak, and not at all spirituous : it is therefore destined 
for distillation, at least in the south of France, because 
it would be disagreeable to drink, and difficult to he pre- 
served. 
The rains which come on when the vintage approaches 
are always the most dangerous : the grapes then have nei- 
ther time nor sufficient strength to mature the juice ; and 
they become filled with a very liquid fluid, w hich holds 
in solution too small a quantity of sugar for the produce 
of the decomposition to be either strong or spirituous. 
The rains which fall when the grapes are increasing 
in size, are exceedingly favourable : they assist the or- 
ganization of the vegetable, furnish it with its principal 
nutrition, and, if continued heat facilitate the maturation, 
the quality of the grapes must be perfect. 
Winds are always prejudicial to the vine : they dry up 
the branches, the grapes, and the soil ; and they produce, 
particularly in strong soil, a hard compact crust, which 
