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 fermenta tion that the wine has undergone in close vessels. This air not baying 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, ai.d 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 disen gaged 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 fer mentation shall be insensible, or at least exceedingly little perceived. Wine, in which the first fermentation has been too far advanced, is liable to worse inconveniences than that in which the first fermentation has been too quickly sup pressed ; for every fermentable liquor is, from its nature, in a continual intestine motion, more or less strong aecording to circumstances, from the first instant of gle spirituous fermentation, till it is completely purified; hence, from the time of the completion of the spirituous fermentation, or even before, the wine begins to undergo the acid, or acetous fermentation. 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, limeade. Oxford Cyclopedia.