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Show Wie WiI much, efpecially thofe of Orleans, Burgundy, comes a clear tran{parent Mutt, without fepa- and Bourdeaux, where there is little Difference rating its felf into the heterogeneous Parts; but continuing uniformly and evenly mixed, is this Difference from the reft, that they al- fo as to preferve the different Matters it con- in their Management; but in Champaign there ways cut their Grapes in a Morning before the Dewis gone off, or in cloudy Weather; whereas the Vignerons ofall the other Places, do never cut anyuntil they are perfectly dry, which may occafion a great Alteration in theize. The Method commonly pra¢tis’d to give fifts of, intimately collected among themfélves, the red Colour to Wine, is to let it ferment a few Days uponthe Skins, which they always obferve to prefs two or three times, in orderto fophical Notion thereof, is a faline, clammy, oleaginous Matter, diluted with a laree Proportion of Water; whereby it is fet ata Di- make them difchargetheir Contents: But where {tance from its felf, or expanded; whilft the Andin this firmly connected Stateit may be kept for many Months, if a Cask be pertectly filled therewith, andfet in a cold Place, as is evidently feen in Stum. 3. Wine, in the precife chymical or philo- faline Parts are faturated with, and interf{perfed among the fubtile earthy ones, thar make the Sliminefs; and then together they in England by the Name of Claret imbibe, detain, entangle and holdthe groffer the Leaves of this Viné do always oily Parts: Befides which, there are otheroil means ofy le, that the byy means to a deep purple Colour 4s the Fruit Parts, 7 vaftly more fubtile, and the Grapes are ofa fine blue Co- the highly attenuated faline Portion adhering a deep-colour’d, rough Wine is defired, there they puta Quantity ofa certain Sort of Grape, whofe Juice is red, into each Vat 5 this is well known Grape; change ripgps; lour, with a Flue over them like fine Plums; but the Juice of them is very auftere, efpe- to them, remain as much conneéted with the Vine8. The like is alfe to be underftood of abundant gar, after it has thrown offthe fuper the oily ones that earthy Parts, and many of whence the refided while it continued Wine , dant, and, as it f{aline ones now get the Afcen prefide over the fpirituous 5 were, fubdue and ftop’d for good and perfect Vinegar, being well red for a unalte down, will continue pure and : great Length of Time. fine _ But if it be left open, fo that its Part be Vapour exhales, or its more fubtle d back; in drawn off from it, and again pour’ Confiftence, either Cafe it lofes its uniform now diand particularly its Durability, and tion. rectly hurries into Vapidity and Corrup larger 10. If either by Fraud or Accident, a d with Proportion of Water comes to be mix’ its ConWine, than is abfolately proper for or effential ; fiftence, and no way neceflary wi ter, cannot be diffolv’d or diluted without 4 very large Proportion of Water; which being taken away, it prefently concretes into dry, folid Cryftals; as in the known Cafe of Cremor Tartar. And hence proceeds the Effect before obferv’d; viz. That the Acidity and Roughnefs of the Wine manifeft themfelves the more, when the Wine is depriv’d ofits Spirit. Andthis is an Experiment familiar in the Kitchen, when Wine is burnt or us’d in Sauce, for boiling always gives ita muchgreater Degree of Aufterity. 4. And when this Water is, even by Diftillation plentifully drawn off from Wines not ofa terreftrial and chalky, but of a tartarious Nature, a beautiful Tartar will be found to cryftallize among the remaining Mafs, and deftroying thofe Properties thereof, which deprave this fuperfluous Water does not only ought to be preferv’d. the Tafte, for Wine, but alfo renders it lefs durable; of the Wine, and all fermented Liquors, and and fpoil the Excellence of the 5. For firft, the fpirituous Part is the Life not only keeps them together, embalms the Water as the reft; and thefe are what we calf the fpirituous Parts; but the Connexion of themall together is fo ftrong and durable, more a fuperHumidity in general, and much Whole, andrenders it durable, or not fubject to Corruption; but alfo, in great meafure, for it may remain in the fame Veffels until that they move for a long Time as one Body, without feparating, if carefully preferved. ry and fluous aqueous Humidity, is the prima by Ferreftlefs Inftrument ofall the Changes mentation. ftorative Virtue and Effect they have upon it is fit to Bottle off, which, I think, fhould not be done till the Wine is a Year old, for 4. But ifthe f{pirituous Part be once drawn away, and feparated from the Wine by Dittil- , 11. It may therefore, doubtlefs, be ufeful Part this fuperfluous Water from the other the which ftriétly and properly conftitutes comWine : But for the Methodthat this may thofe modioufly be done, he firft examines ews propos’d by others for that Purpofe, andfh 6. Noris this all ; but the intimate and extremely fubtil Union ofthis fpirituous Parc with the reft, is perfectly the fole andintire Caufe of both the former Effects: So that it by no means fuffices to have the Spirit barely prefent among the other Parts, for then it cially if they are not very ripe. This Red-wine will not require to be drawn off into Cafks more than at firft from the Vat, the greater Quantity of Wine there is in each lation, tho’ it were immediately poured back, the more Force it will have, and fo or reftored to the remaining Mals from whence be in lefs Danger of fuffering it came, and ever fo finely fhook in again juries of Weather, efpecially if the therewith, the Whole by no means recoversits re-mention’d Method be practis’d. But former Tafte, Odour, and Durability, but ere there are large Quantities of Wine pre- turns to a confufed, turbid Mixture ofa differvedin clofe Vaults, People fhould be very ferent naufeous Tafte, unnatural Smell, and cautious how they at firft enter them, after approaches near to a Vapidity. 5. Again, if an inflammableSpirit, diftill’d they have been fhut up for fome Time, becaufe the ‘Air of this Vault will become rancid from from the fame, or any other Kind of Wine, be the Mixture of the generated Air proceeding put toa Parcel of Wine that was too faline, or from the ines, which has often kill’d People not fufficiently fpirituous, the bare Addition who have incautioufly entered them. or tumultuary Admixture thereof, very far from giving the fine and intimate Softne(s ofa Concentration of Wines and other fermented good Wine, will rather manifeft its own burnrs, fo as to reduce them in Bulk, render ing Acrimony and inodorous Flavour, to the them more unalterable and perfect, more durable Smell and Tafte ; and alfo add a naufeous Bitand fit for Service, Carriage and Exportation ; ternefs to the former Tartnefs and Aufterity. by Dottor Stahl 5 tranflated by Doétor Shaw. 6. So likewife any confiderable Heat, or even a Degree of Simmering or Trepidity, Dr. Stabl treats this Subjeét to the purpofe will, by its inteftine and fubtile Agitation, that following : barely difturbs the exceeding fine fpirituous I Heobferves that Wines, and all fermented Parts, which are very fufceptible of the MoLiquors, both before and after Fermentation, tion of Heat, or disjoins them from the reft, confift not of Similar Parts, but Heterogeneous occafion an Alteration of its Tafte, Tranfpaones, connected together in one certain deter- rency and Durability, as muchas if the Spir minate Order, Thus the Action and Effence had really been drawn off and poured back ef Fermentation, being a Separation and De- again. 7. On the other hand, Wine kept in a cool truction of the former Connexion of the Subjee, and tranfpofing its Parts anew; there Vault, and well fecured from the external Air mutt of neceflity > been a Kind of firm will preferve its Texture intire in al] the conand durable Texture in the Subject fo dis- ftituent Parts, and fufficiently ftrong for nujoin’d, ieparated and new ranged. For Example, Grapes being laid upon traw in a cold Place, will, for fome time aiter they are feparated from the Vine, pre- ee that Texture which gives them their ee eety S pnels, which C fter preffing, and be- merous Years; as appears not only from old Wines, but other foreign fermented Liquors, particularly thofe of China, prepared from Decoétion of Rice, which being well clofed down, and buried deep under Ground, con- tinue for a long Series of Years Rich, Strong and Generous, as the Hiftories of that Country univerfally affure us. 8. The to take away and fometimes very convenient, the gives them that aromatick, refrefhing andrethe human Body. afterDifficulties and Infufficiences, and ing the wards propofes an eafy Way of effect Thing. might be drawn off, and return’d back again without Damage to the Wine; but the effential Union is here diffolv’d by taking it away, and can never be reftor’d by a fimple Reaffufion. °Tis therefore deftructive of the End propos’d, thus to break and diffolve the Tex- ture of the Wine, as this intirely fubverts and t. It will be found by any Perfon who fhall corrupts its Nature. Limake the Experiments, that all fermented 4, This inevitably proves the Cafe, whenof quors labour with an over Proportion confiderable ever Wine is evaporated or diftill’d, which Water; and that, if a very conftantly requires a Degree of Heat fufficient Quantity of it were taken away, they would to convert Water into Vapour; whence the more become not only. more rich, but alfo ity were fpirituous Part being much more votalile than durable, provided fo much Humid ve the the aqueous, flies off together with, or even prefer to ry neceffa juft is as d fill retain’ fluid, before it, and thus leaves the Wine diffolv’d Part faline the keep tence, Confif vinous mix’d in its Texture, and without its Soul. Parts us un@tuo the and flimy the and Upon which the remaining faline, flimy, in and expandedalong with the reft. r untuous Mafs is fo difturb’d, as no longer to >. But as anactual andtruly faline Matte that of an abounds in Wine and Vinegar, and when the acid, auftere or tartarious kind, remain conneéted, but immediately turns thick and turbid, and afterwards runs impetuoufly into a kind of Corruption, attended with Vapidity, and Ropinefs. tartarious rated, this fuper-abundant faliné, Form, Matter coagulates into a Cryftalline to the and falls to the Bottom, or ftrikes the Method of Fxhalation to be abfolutely befpirituous Part is drawn away, the Wine comes furprifingly more auftere 5 and when a large Quantity of the watery Part is fepa- Sides of the Ca for the fubtil oily Matter, blunts, which makes the fpirituous Partin Wine, y, in and takes off from a tartarious Acidit ’d the fame manner as the Addition of rectify dulcifies ts of Wine blunts, fheaths and e and acid Spirits of Nitre, Salt, alt alfo abounding with ¢grofs, unctuous Mat. All which Circumftances abundantly fhew unfit for condenfing Wines, as it fo many Ways deftroys the whole vinous Texture and Compages. Of the Method of condenfing Wines by Percolation. 1. That Wine, ftritly and. properly fo call’d, is of a grofler and thicker Body than Water; or that the effential andtruly conttituent Parts of Wine mnybe confider’d as feparate |
