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WINE.
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2d. 'Vhenever a layer of fourteen or fifteen
inches thick has been spread on the bottom of
the vat, the treading operation begins, (unless
the wine-press is used,) which is usually re–
peated after macerating the grapes for some
time. \Vhen an incipient fermentation has
softened the texture of the skin and the inter–
nal cells, the grapes should be well and equally
bruised and trodden, for the first juice contains
little mucoso-saccharine matter, and consequent–
ly does not ferment freely, that substance being
chiefly contained in the insoluble organized
parts, and the skin, which also contains the
greatest part of the acid, resinou,s, extractive,
and coloring matter.
3d. The temperature at which fermentation
takes place must be conducted at about 60° to
75° Fahr., below which it languishes, and above
which it proceeds too violently. vVhen it pro–
ceeds too slowly, add a little
boiling must.
4th. The contact of air is necessary in the
comn1encement, affording another reason for