362 On the Cultivation of the Vine , Sfc, 
alone, produces virgin wine, the jprotojpon of the an* 
cients, which is not coloured. 
Red grapes, the juice of which is expressed by mere 
treading, always furnish white wine when not fermented 
with the skins, stalks, &c. 
Wine becomes more and more coloured as the vintage 
remains longer without being fermented. Wine is less 
coloured as the grapes have been less trod, as greater 
care has been taken to cause them to ferment in the skins, 
&;c. 
Wine is more coloured as the grapes are riper and less 
aqueous. 
The liquor furnished by the skins, &c. when subject- 
ed to the press is less coloured. 
The southern wines, and, in general, those made from 
grapes collected in places well exposed to the south, are 
more coloured than the wines of the north. 
Such are the practical axioms which have been sanc- 
tioned by long experience. Two fundamental truths 
thence result : the first is, that the colouring principle of 
Wine exists in the skins of the grapes ; the second is, 
that this principle does not detach itself, and is not com- 
pletely dissolved in the vintage but when the alcohol is 
developed in it. 
We shall treat in the proper place of this colouring 
principle, and shall show, that though it approaches re- 
sins in some of its properties, it is, however, essentially 
different. 
Any one, after this short explanation, may account for 
all the processes usual for obtaining wines more or less 
coloured ; and may readily conceive that it is in the pow- 
er of the agriculturist to give to his wines whatever tint 
of colour he chooses. 
(To he continued, J 
