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WINE.
the perfect bruising of the fruit, as much air is
absorbed in that process. But after the fer-
1nentation is well begun, the air must be ex–
cluded; the French che1nist, Chaptal, recon1-
mending the vats to be covered with boards
and linen cloths, for the purpose of preserving
the
armna,
which would otherwise escape.
5th. The greater the bulk the more perfect
the wine.
6th. When the wine is ready to be racked
off, it ought to be subjected to the operation of
sulphuring,-that
is, exposed to sulphurous
acid, either by burning sulphur matches in the
cask, or by the addition of ·wine impregnated
with the acid, to render the glutinous 1natter
incapable of re-exciting fermentation.
•
After having obtained good wine, the preser-
vation of it depends on its future manage1nent,
every wine containing within itself the sources
both of improvement and decline. Guard
against sudden transition from cold to heat, or
the reverse, as wines are very liable to become