THE 
EMPORIUM 
OF 
ARTS AND SCIENCES. 
Vol. 2.] December, ISIS. [No. 
NO. 18 . 
Memoir upon the Vineyards and Wines of Champagne 
in France : Written in answer to certain Queries cir- 
culated by M. Chaptal. By M. Germok, of Viper- 
nay. 
(Continued from page 12.) 
XXIII. What is the Method of operating in the Press^ 
in order to make White Wine P 
The press being previously well washed and cleaned,, 
and the screw inspected and greased, the fruit is pressed 
by three successive and rapid turns of the screw in cer- 
tain districts, and by two only in others, according to the 
experience of the proprietor, the strength of his machine- 
ry, and the expertness of his workmen, or the nature of 
his grapes. The whole of this operation should be finish- 
ed in less than an hour by good workmen. Before ap- 
plying the press, three or four layers of billets or pieces 
of wood are thrown upon the grapes, placed in such a 
way as to make the pressure general. After allowing 
the juice to flow for about five minutes, the press is slacks 
Yol. it. k 
