439 
and the Method of making Wines . 
2d, By shaking the bottle for a quarter of an hour; then 
uncorking it, and suffering the gas and foam to escape. 
3d, By mixing the wine with fish-glue and whites of 
eggs mixed together. 
4th, By introducing into each bottle one or two drops of 
lemon juice, or any other acid. 
From the nature of the causes which produce oiliness 
in wines, the phenomena exhibited by that malady, and 
the means employed to cure it, it is evident that this al- 
teration arises from the extractive principle, which has 
not been sufficiently decomposed. 
We find a similar effect in beer, in the decoction of 
gall-nuts, and in several other cases where the extractive 
matter, being very abundant, is precipitated from the liquor 
which held it in solution ; and acquires the characters of 
fibrine matter, unless burned by a fermentation or pre- 
cipitated by an acid. 
Acescenee of wine is however the most common malady, 
and, we may even say, the most natural, for it is almost a 
consequence of spiritous fermentation ; but by knowing 
the causes which produce it, and the phenomena which 
accompany or announce it, means may be taken to pre- 
vent it. The antients admitted three principal causes of 
the acidity of wines 1st, The humidity of the w ine : 
3d, The inconstancy or variations of the atmosphere : 3d, 
Commotions. 
To know this malady exactly, we must call to mind 
some principles which can alone furnish us with light on 
this subject. 
1st, Wine never turns sour until the spiritous fermenta- 
tion is terminated ; or, in other w ords, till the saccharine 
principle is completely decomposed. Hence the advan- 
tage of putting wine into casks before all the saccharine 
principle has disappeared ; because the spiritous fermen- 
tation then continues, is prolonged, and removes every 
