$76 On the Cultivation of the Vine ? 8£e. 
that it may be subjected to the action of those causes 
which determine the movement of fermentation. 
It follows from this fundamental truth? that not only 
the means proper for treading the grapes ought to be em- 
ployed? but that the operation will not be complete unless 
all the grapes are equally pressed ; without this the fer- 
mentation can never proceed in an uniform manner : the 
period of the decomposition of the expressed juice would 
terminate even before the grapes which escaped being 
trod upon had begun theirs? and there would thus be pro- 
duced a whole? the elements of which would no longer 
bear relation to each other. However? on examining the 
product deposited in the vat after the treading is finish- 
ed? it will readily appear that the compression has been 
always unequal and imperfect ; and by reflecting a mo- 
ment on the rude processes employed for treading the 
grapes? there will be no reason for being astonished at 
their imperfection of the results. 
It appears? then? that to give to this very important 
part of the labour of the vintage the necessary degree of 
perfection? it would be necessary to submit to the action 
of the press all the grapes as they are brought from the 
vineyard. The juice would be received in a vat? where 
it might be left to spontaneous fermentation. By this me- 
thod alone the movement of decomposition would be ex- 
ercised on the whole mass in an equal manner ; the fer- 
mentation would be uniform and simultaneous in regard 
to all the parts ; and the signs which announce? accom- 
pany? or follow it? would not be disturbed or obscured by 
particular movements. The must? freed from the stalks 
and husks? would no doubt produce wine less coloured? 
more delicate? and more difficult to be preserved ; but if 
the inconveniences of this method exceeded the advanta- 
ges? it would be easy to prevent them by mixing the ex- 
pressed refuse with the must. 
