Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/186

 vinous fermentation; then, after which, we shall examine its effects, or product; and conclude, by deducing, from actual experience, some general principles, to direct the cultivator in conducting it.

has taught us, that certain conditions are requisite in the must, in order to fermentation establishing itself, and following out its periods in a regular manner. A certain degree of heat, the contact of the air, the existence of a vegeto-animal, and of a saccharine principle in the must, are about the conditions considered requisite. We shall endeavour to explain what is due to each.

The temperature indicated by the 66th degree of Fahrenheit's thermometer, is generally considered the most favourable for the vinous fermentation. It languishes below this degree, and becomes too tumultuous above it.

It follows, from this, that, when the temperature of the place where the vat stands is below the 59th