^19 
and the Method of malting Wines . 
9th, The fermentation will he longer, according as the 
wine is required to be more coloured. 
From these principles it may be conceived why in one 
country the fermentation in the vat terminates in twenty- 
four hours, while in others it continues for twelve or fif- 
teen days ; why one method cannot be generally appli- 
ed ; and why particular processes may be attended with 
errors, &c. 
Gentil admits as an invariable sign of the necessity of 
removing the wine from the vat, the disappearance in re- 
gard to taste of the sweet and saccharine principle. This 
disappearance, as he observes, is only apparent, but the 
savour of the little that remains is concealed ; the alcohol, 
the savour of which predominates, terminates its decom- 
position in the casks. It is also evident that this sign, 
which is not at all applicable to white wine, cannot be 
employed for wines destined to remain luscious. 
The signs deduced from the sinking down of the head 
or refuse, and the coloration of wines, are attended with 
the like inconveniences, and we must return from them to 
the principles above established. This is the only me- 
thod of avoiding error. 
A provident agriculturist will always pepare his casks, 
on the approach of the vintage, in such a manner that 
they may be ready to receive the wine as it comes from 
the vat. The preparation given to them is as follows : 
If the casks are new, the wood of which they are com- 
posed retains an astringency and bitterness, which may 
be transmitted to the wine ; and these faults may be cor- 
rected by pouring warm water and salt water into them 
several times in succession. These liquors must be well 
shaken, and suffered to remain in them till they penetrate 
the texture of the wood, and extract the pernicious prin- 
ciple. If the casks are old, and have been frequently 
employed, one end of them is opened : the stratum of 
