THE 
EMPORIUM 
OF 
ARTS AND SCIENCES. 
Yol. 1.] October, 18i2. [No. 6. 
NO. 51. 
A Treatise on the Cultivation of the Vine , and the Me- 
thod of making Wines. By C. Chaptal. 
(Concluded from page 362.) 
IIL General Precepts respecting the Art of managing 
Fermentation . 
WHEN the grapes have acquired the proper degree of 
maturity, if the atmosphere he not too cold, and if the vim 
tage be of the proper volume, fermentation has no need of 
aid or assistance. But these conditions, without which it 
is impossible to have a good result, are not always united, 
and it belongs to art, in order to obtain a good fermenta^ 
tion, to combine all these favourable circumstances, and to 
remove every thing prejudicial. 
The faults of fermentation arise naturally from the 
quality of the grapes, which are the subject of it; and from 
the temperature of the air, which may he considered as a 
very powerful auxiliary. 
Grapes may not contain a sufficiency of sugar to produce 
a sufficient formation of alcohol : and this vice may be ow- 
ing to the grapes not having attained to maturity, or to the 
You i. Be. 
