This acid fermentation is very slow and insensible, when the wine is included in very close vessels, and in a cool place; but it gradually advances, so that in a certain time the wine, instead of being improved, becomes at last sour. This evil cannot be remedied; because the fermentation may advance, but cannot be reverted. - Fourcroy, Ure, Brande. Oxford Cyclopedia.

75° Fahrenheit. The skins, stones, and other grosser matters of the grapes, are buoyed up by the particles of disengaged air that adhere to their surface, are variously agitated, and are raised in form of a scum, or soft and spongy crust, that covers the whole liquor. During the fermentation, this crust is fre quently raised, and broken by the air disengaged from the liquor, which forces its way through it; afterwards the crust subsides, and becomes entire as before. These effects continue while the fermentation is brisk, and at last gradually cease: then the crust being no longer supported, falls in pieces to the bottom of the liquor. At this time, if we would have a strong and generous wine, all sensible fermentation must be stopped: this is done by putting the wine into close vessels, and carrying these into a cellar or other cool place. After this first operation, an interval of repose takes place, as is indicated by the cessation of the sensible effects of the spirituous fermentation; and thus enables us to preserve a liquor, no less agreeable in its taste, than useful for its reviving and nutritious qualities when drunk moderately.

In this new wine a part of the liquor probably remains, that has not fermented, and which afterwards ferments, but so very slowly, that none of the sensible effects produced in the first fermentation are here perceived. The fermentation, therefore, still continues in the wine, during a longer or shorter time, although in an imperceptible manner; and this is the second period of the spirituous fermentation, - which may be called the imperceptible fermentation. We may easily perceive that the effect of this imperceptible fermentation is the gradual increase of the quantity of alcohol. It has also another effect no less advantageous; namely, the separation of the acid salt called tartar from the wine. This matter is therefore a second sediment that is formed in the wine, and adheres to the sides of the containing vessels. As the taste of tartar is harsh and disagreeable, it is evident that the wine, which, by means of the insensible fermentation, has acquired more alcohol, and has disengaged itself of the greater part of its tartar, ought to be much better and more agreeable; and for this reason chiefly, old wine is universally preferable to new wine.

But insensible fermentation can only ripen and meliorate the wine, if the sensible fermentation have regularly proceeded, and been stopped in due time. We know certainly, that if a sufficient time have not been allowed for the first period of the fermentation, the unfermented matter that remains, being in too large a quantity, will then ferment in the bottles or close vessels in which the wine is put, and will occasion effects so much more sensible as the first fermentation shall have been sooner interrupted; hence these wines are always turbid, emit bubbles, and sometimes break the bottles, from the large quantity of air disengaged during the fermentation.

We have an instance of these effects in the wine of Champagne, and in others of the same kind. The sensible fermentation of these wines is interrupted, or rather suppressed, that they may have this sparkling quality. It is well known that these wines make the corks fly out of the bottles; that they sparkle and froth when they are poured into glasses; and lastly, that they have a taste much more lively and piquant than wines that do not sparkle; but, this sparkling quality, and all the effects depending on it, are only caused by a considerable quantity of carbonic acid gas, which is disengaged during the confined fermentation that the wine has undergone in close vessels This air not having an opportunity of escaping, and of being dissipated as fast as it is disengaged, and being interposed betwixt all the parts of the wine, combines in some measure with them, and adheres in the same manner as it does to certain mineral waters, in which it produces nearly the same effects; when this air is entirely disengaged from these wines they no longer sparkle, they lose their piquancy of taste, become mild, and even almost insipid.

Such are the qualities, Dr. Ure observes, that wine acquires in time, when its first fermentation has not continued sufficiently long. These qualities are given purposely to certain kinds of wine, to indulge taste or caprice; but such wines are supposed to be unfit for daily use. Wines for daily use ought to have undergone so completely the sensible fermentation, that the succeeding fermentation shall be insensible, or at least exceedingly little perceived. Wine, in which the first fermentation has been too far advanced, is liable to worse vol. II.