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

WINE. 35 sour by being exposed to the vicissitudes of temperature and the contact of air. Neglect in properly fining likewise favors acescency. Fining too often repeated also impairs the flavor and body of the liquor. On racking wines, if the burning sulphur be extinguished in plunging it into the cask, it is a proof that the cask is unsound, and unfit to receive the wine, in which case it should be well cleansed, first with lime-water, then with very dilute sulphuric acid, and lastly with boil– ing water. Sometimes a violent fermentating movement takes place after the wine has been run into casks, and if tightly closed may burst the hoops or open the seams of the staves. This must be prevented by adding about 1-1,000th • part of sulphi'.te of lime). or, better still, to in- troduce half a pound of n1ustard-seed into each barrel, and as soon as the movements are allayed, the .floating ferment, which has been the cause, should be removed by fining.