THE VINE TRIBE.

1221

c °rd who planted a vineyard and made wine. The ancient [poets*** the invention of this liquor to the gods ; and Homer (Od. ii. 341,of . lx ‘ 205) calls it ttotov &e~iov, a divine beverage , Hippocrates speaksboth as a dietetical and as a medicinal agent. When drank withVa a . quantity of water, he says ( Aphor . sect. viii. 56), it dispels anxiety,lib an< l horrors. But of all the ancient writers, Pliny (Hist. Nat.Xlv - ed. Valp.) gives the most extensive and complete account ofe ' He describes the vine, its different varieties and their places ofits i- • aii( l it s culture ; the preparation of wine, and the properties ofUll '>;«e,,nt kinds; the sophistications practised on it; wine cellarsI’al i- 6 consequences of drunkenness. I le states there are 195 princi-(1 hinds of wine, though, if the varieties are enumerated, almoste that number (cap. xxix.) But in another place (cap. xiii.), hef,Z S that the good wines may be reduced to eighty.—(For further in-d J.' a *’' 0n 011 the history of wines consult Barry, Obs. on the Wines of the^f n ts, 1775 ; and Henderson, Hist, of Anc. and Mod. Wines, 1824).lot / e mant/ focture of wine deserves a passing notice. Grape juice doesde y/'. lri)e nt in the grape itself. This is owing, not as Fabroni (De TArtdi s q Vre Vin, Paris 1801) supposed, to the gluten being contained intj; c ] llc .t cells to those in which the saccharine juice is lodged, but to the( 4 n% Usi ° n of atmospheric oxygen, the contact of which, Gay Lussac hi Bxvi. 245) has shewn, is necessary to effect some change

’l'l, e t gluten, whereby it is enabled to set up the process of fermentation.sitj 0i ® x P r essed juice of the grape, called must (mustum), whose coinpo-kf, has been already stated (see p. 1217), readily undergoes the vinousn - phtation when subjected to the temperature of between 60° and' It becomes thick, muddy, and warm, and evolves carbonic acid

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lifjni, ^her a few days this process ceases, the thick part subsides, theto

becomes clear, and is then found to have lost its sweet taste andbecome vinous. I have already explained the theory of thew‘ - l 1 - 1 ; )4; also, for some remarks respecting yeast, p. 589).k ' llle * s llovv drawn off into casks, where it undergoes further changes.

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Ob J en racked off into other casks, where it is subjected to the opera-^ { i\\i} l{ ^ Sl ^pburing (i.e.

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. „ exposed to sulphurous acid, either by burning

Ibi s .' ’Batches in the cask or by the addition of wine impregnated withl( b to render the glutinous matter incapable of re-exciting fermen-b’ 0 s o ' After this, the wine is usually clarified, or fined (i. e. deprived of, ^b'rin'! a tt e rs which render the wine turbid, and dispose it to undergot’eb) j Utln S changes). Isinglass or vvdiite of egg (i. e. gelatine or albu-Nii c c ?mmonly employed for this purpose. The first forms with theMop „ ac 'b the second with the alcohol, reticulated coagula, which en-h i " ( ’-Jri' Cai 'ry c I° wn tbe solid particles that endanger the safety of the. f 0r further details consult Cliaptal, L'Art de faire le Vin, 2 e ed.^4ccu,i ^ ’ a l s ° Ann. de Chim. t. xxxv. xxxvi. and xxxvii. ; and Dr.

’l'}, e ° c b> Remarks on the Art of Making Wine, 1816 ).

Y v er a i j. IC!C ’diar cpialities of the different kinds of wine depend on' r ’e f r Clrcu mstances ; such as the variety and place of growth of the

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k'e j s 1 which the wine is prepared,—the time of year when the vm-

l .Y'ble 1 ) C0 ^ e< ;* :e< I>—the preparation of the grapes previously to their being

. ail( I pressed,—and the various manipulations and processes1(1 "* their fermentation.