MS On the Cultivation of the Vine , 
1st, The must ought to remain in the vats the less time 
according as it is less saccharine. Light wines, called 
in Burgundy vins de primeur , cannot bear the vat above 
from six to twelve hours. 
2d, The must ought to remain the less time in the vats, 
according as it is proposed to retain the acid gas, and to 
form brisk wines : in that case, it is thought sufficient to 
tread the grapes, and to put the juice into tiie casks after 
it has been left in the vat tw enty-four hours, and some- 
times without having been in the vat at all. In this case, 
the fermentation, on the one hand, is less tumultuous ; 
and, on the other, the gas can with less ease be volatiliz- 
ed ; which contributes to retain that highly volatile sub- 
stance, and to make it one of the principles of the liquor, 
3d, Must ought to be left in the vats less time, accord- 
ing as it is proposed to obtain wine less coloured. This 
condition is of great importance in regard to brisk wines, 
one of the most valuable qualities of which is their want 
of colour. 
4th, Must ought to remain in the vats less time, accord 
ing as the temperature is w armer, and the mass more vo- 
luminous, &c. : in that case, the briskness of the fermen- 
tation makes up for its shortness of duration. 
5th, The must ought to remain in the vats less time, 
according as it is proposed to obtain wine of a more agree- 
able flavour. 
6th, The fermentation, on the other hand, will be lon- 
ger, according as the saccharine principle is more abun- 
dant, and the must thicker. 
7th, It wdll be longer if the wines are destined for dis- 
tillation ; in which case, every thing ought to be sacrificed 
to the production of alcohol. 
8th, The fermentation will be longer, according as the 
temperature has been colder when the grapes were col- 
lected. 
