: The Wine Press and the Cellar: A Manual for the Wine-Maker and the Cellar-Man by Rixford Emmet H Emmet Hawkins - Wine and wine making

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but it must be drawn from the vat as soon as signs of fermentation appear, and bubbles of carbonic acid rise to the surface. And to have the must clear, it must be closely watched, for as soon as fermentation sets in, it becomes turbid. The must should be freed from all fragments of stems, skins, seeds, etc., and should therefore be strained as it runs from the press.

Must treated in this manner may be kept for a long time if well clarified, and the cask is well sulphured at each racking, or a portion sulphured when it commences to ferment.

If it is only necessary to keep the must a short time, a portion only, say one-third, need be sulphured. In that case there will be less odor of sulphur, and it will soon pass away.

Machard says about 125 grammes to a tonneau, or 4 or 5 ounces to 250 gallons of wine.

It is said that 100 grammes will stop the fermentation of 1000 litres of must, when nearly completed; 800 grammes are necessary when in active fermentation; and 400 will preserve the wine when made.

But now the intelligence comes that salicylic acid has an injurious effect upon the teeth and bones, it having an affinity for calcareous salts , and the French Minister of Agriculture and Commerce, on the report of the Committee of Public Hygiene, recommends that the sale of articles of food adulterated with it be prohibited as injurious to the public health.

AGING--EFFECTS OF VARIOUS INFLUENCES.

So that when a wine is old, having been well cared for, it contains less coloring matter, vegetable and mineral salts, acids free and combined, tannin, ferments, mucilage, alcohol, etc., than when first fermented.

It must also be understood that certain influences which will greatly improve a strong, alcoholic, or a sweet wine, might in a short time entirely ruin a weaker one, or a dry wine.

Sweet wines, whose alcoholic strength exceeds 16 per cent., and which contain a good deal of sugar, are not so liable to be injured by the influence of the air. Not only does their high degree of spirit interfere with acetic and putrid fermentation, but an insensible alcoholic fermentation sometimes takes place, and the supply of alcohol is kept up. But in time, as the sugar disappears, the alcohol becomes enfeebled by evaporation, and then acetic fermentation sets in, as in the weaker wines.

In the sherry countries it is considered necessary that the wine should be exposed to the action of the air, and therefore the casks are not kept full, and flowers are considered a good sign. In a few instances, where the wines are strong enough to bear it, aging may be hastened by some exposure to the air, but great care must be taken that they are not left too long under its influence, or disorganization may ensue. It must, however, be laid down as an almost universal rule, that the casks must be kept full and well bunged.

He goes on to say that wines subjected to the action of heat in direct contact with the air, loss by evaporation a part of their alcohol; the oxygen deprives them of a part of their color, and if the influence is prolonged, they become weak and greatly deteriorated. Exposed to heat in imperfectly closed vessels, they deposit, and take the tawny flavor if their alcoholic strength exceeds 16 per cent.; but if feeble in spirit, and they remain long in this condition, the oxygen transforms a part of their alcohol into vinegar. In receptacles kept full and well stopped, they undergo but few constitutional changes, if the heat does not exceed 158? F.; but, nevertheless, a small part of their coloring matter is precipitated, and their taste is sensibly changed. A flavor of cooked wine is found, and a slight odor of the lees, no matter how quick the heating.

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