Show RIPENING OF WINE bow the ance af pf ohp drapa I 1 treated in switzerland the wipe in switzerland is left in the casks till the following spring and it is here that fermentation takes place and the mout is converted into wine says the cornhill magazine the change begins almost immediately the liquid becomes turbid carbolic acid gas is evolved a scum is thrown up on the surface and the temperature rises A climax is reached the intensity of the fermentation diminishes subsides the scum settles as a slimy deposit at the bottom of the cask and a clear yellow liquid is left above the grape sugar has almost entirely disappeared a corresponding amount of alcohol has taken its place and the sweet taste of the mout has given place to the characteristic vinous flavor of the wine in the early stages of fermentation enormous quantities of carbonic acid pas are given off and huge fires are made in the cellars to drive it away but at the time I 1 write of october 1893 when the vintage was the finest of the century when barrels to hold mout could not be purchased for love or money when every cellar on the lake to villeneuve was packed with casks of mout eo great was the amount of carbonic acid pas in the air that in spite of every precaution several deaths from suffocation took place among the workers in the spring the wine is drawn off clear into other barrels then bottled vin ordin aire is not bottled at all but simply drawn from the wood this is the wine sold at all the little with which switzerland abounds it iq drawn off into quaint little glass decanters containing half a liter each and so served to the swiss who drink it round little tables under the trees on the sunny pathways or over wooden benches inside the red cur bained wine |