and the Method of making Wines . 441 
Ilozier proposes to adapt a bladder to a pipe inserted in 
the vessel, in order to ascertain the absorption of the air 
and the disengagement of the gas. When the bladder 
fills, the wine tends to flatten ; if it empties itself, it is a 
sign of its turning sour. 
When wine flattens, the cask suffers the wine to ooze 
through the sides, and if a hole be made with a gimblet, 
the wine escapes with a hissing noise and foam : on the 
other hand, when wine turns sour, the sides of the cask, 
the bung, and the luting, are dry, and the air rushes in 
with violence as soon as it is unstopped. 
From this circumstance it may be concluded that wine 
shut up in very close vessels is not susceptible of becom- 
ing sour. 
5t h, There are certain times of the year when the wine 
turns more readily sour. These periods are, the moment 
when the sap rises in the vine, when it flowers, or when 
the grapes assume a reddish tint. It is during these 
periods, in particular, that precautions must be taken to 
prevent its becoming acid. 
6th, Change in the temperature also promotes acidity, 
especially when the heat rises to 80 or 90 degrees. The 
degeneration is then rapid, and almost unavoidable. 
The acidity of wine may be easily prevented by remov- 
ing all those causes before mentioned which tend to pro- 
duce this alteration ; and when it has begun, it may be 
remedied by the means, more or less effectual, which we 
are going to mention. 
Baked must, honey, or liquorice, are dissolved in wine 
in which acidity has manifested itself : by these means its 
sour taste is corrected, being concealed by the sweetish 
savour of these ingredients. 
The little acid which has been formed may be seized 
by the means of ashes, alkalies, chalk, lime, and even 
litharge. This last substance, which forms a very sweet 
Yor., i, 3 k 
