Page:A Treatise on the Culture of the Vine and, and the Art of Making Wine.pdf/213

 gas owes many of the properties which it possesses. Every one can perceive, by the effect of the froth of Champagne on the organs, how much that gaseous substance is modified, and is different from pure carbonic acid gas

It is not the most saccharine must which is generally employed in making brisk wines. If the fermentation of such were interrupted, by closing it in casks or bottles, to prevent the disengagement of the carbonic acid, the decomposition of the saccharine matter would also be prevented, and the wine would remain sweet, luscious, clammy, and disagreeable.

There are some wines, of which all the alcohol is dissolved in the garous principle; those of Champagne are an example.