1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

WINE. 15 as shown by the froth or scum which forms on the surface, and increases in thickness, caused by the more solid parts being thrown to the surface, by effervescence created by the escape of carbonic acid gas. This scum is called the head. After the lapse of some time this scum is removed with a skimmer, and the thin liquor returned to the vat; sometimes two or three coats are removed in this manner. When the regular vinous fermentation has begun, all the. remaining froth is taken off; the liquor having acquired a strong vinous taste, and beco1ne per– fectly clear, is considered formed, and is trans– ferred into barrels. The fermentation, however, still progresses for several months longer. The precipitates form a deposit, which constitutes the wine-lees. Grape juice does not ferinent in the grape itself; this is owing to the exclusion of atmo– spheric oxygen, the contact of which is neces– :.;:ary to effect some change in the gluten, to enable it to set up the fermentating process.

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