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sour by being exposed to the vicissitudes of
temperature and the contact of air. Neglect
in properly
fining
likewise favors
acescency.
Fining too often repeated also impairs the
flavor and body of the liquor.
On
racking
wines, if the burning sulphur be
extinguished in plunging it into the cask, it is
a proof that the cask is unsound, and unfit to
receive the wine, in which case it should be
well cleansed, first with lime-water, then with
very dilute sulphuric acid, and lastly with boil–
ing water.
Sometimes a violent fermentating movement
takes place after the wine has been run into
casks, and if tightly closed may burst the
hoops or open the seams of the staves. This
must be prevented by adding about
1-1,000th
•
part of
sulphi'.te of
lime).
or, better still, to in-
troduce half a pound of n1ustard-seed into each
barrel, and as soon as the movements are
allayed, the .floating ferment, which has been
the cause, should be removed by fining.