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Beverages
—
Alcoholic
C.
(41
to
59°
F.)
the
product
will
be
a
wine
rich
in
bouquet,
but
poor
in
alcohol.
The
wines
of
Spain,
the
south
of
France,
Austria
and
Hungary
are
produced
at
the
higher
temperature,
and
those
of
Germany,
for
the
most
part,
at
the
lower
one.
The
fermentation
is
carried
on
in
large
wooden
vats.
In
some
places
vats
of
sandstone
or
brick
are
used
for
this
purpose.
The
fermentation
of
white
wines,
such
as
those
of
the
Rhine
and
Gironde,
is
effected
in
new
and
perfectly
clean
casks or
hogsheads,
the
bungholes
of
which
are
left
open
to
allow
the
escape
of
the
carbonic
acid.
Opinions
differ
as
to
whether
air
should
be admitted
or
not
during
fermentation.
The
process
is
undoubtedly
quickened
if
the
must
be
aerated.
The
aeration
is
sometimes
per-
formed
by
a
bellows
fitted
with
rose
nozzle.
During
the
operation
of
blowing
in
the
must
is
to
be
kept
at
a
low
temperature
to
prevent
the
volatilization
of
the
bouquet.
When
the
opposite
method
is
followed
various
devices
are
in
use
for
excluding
the
air,
or
at
any
rate
an
excess
of
it.
In
some
cases
the
vat,
being
provided
with
a
suit-
able
lid,
has
a
hole
or
is
arranged
with
a
tube
for
the
escape
of
the
carbonic
acid.
Koles
and
Bamberger
ac-
complish
the
same
end,
without
letting
in
the
external
air,
by
means
of
a
glass
tube
bent
twice at
right
angles;
one
limb
of
the
tube
passes
through
the
bunghole
into
the
vessel of
water.
In
another
contrivance the
lid
of
the
vat
is
fitted
with
a
valve,
which,
opening
only
outward,
allows
of
the
exit
of
the
carbonic
acid.
Red
wines
are
fermented
in
large
and,
in
most
cases,
open
vats,
fitted
in
the
inside
with
perforated
shelves,
which,
being
below
the
surface
of
the
liquid,
prevent
the
husks
rising
to
the top
and
setting
up
acetous
fermenta-
tion.
After
the
completion
of
the
fermentation
of
Bur-
gundy
wines,
in
some
places
it
was
formerly
the
filthy
custom
for
men
to
enter
the
vat
and
by
their
vigorous
movements
to
mix
the
contents.
It
is
satisfactory
to
learn
that
this
particularly
objec-
tionable
practice
is
getting
very
much
into
disuse.
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