Certainly; but I must first explain to you the nature of the second fermentation, which is essential to that operation. This is called the vinous fermentation, because its product is wine.
EMILY.
How very different the decomposition of vegetables is from what I had imagined! The products of their disorganisation appear almost superior to those which they yield during their state of life and perfection.
MRS. B.
And do you not, at the same time, admire the beautiful economy of Nature, which, whether she creates, or whether she destroys, directs all her operations to some useful and benevolent purpose?—It appears that the saccharine fermentation is extremely favourable, if not absolutely essential, as a previous step, to the vinous fermentation; so that if sugar be not developed during the life of the plant, the saccharine fermentation must be artificially produced before the vinous fermentation can take place. This is the case with barley, which does not yield any sugar until it is made into malt; and it is in that state only that it is susceptible of undergoing the vinous fermentation by which it is converted into beer.
CAROLINE.
But if the product of the vinous fermentation is always wine, beer cannot have undergone that process, for beer is certainly not wine.
MRS. B.
Chemically speaking, beer may be considered as the wine of grain. For it is the product of the fermentation of malt, just as wine is that of the fermentation of grapes, or other fruits.
The consequence of the vinous fermentation is the decomposition of the saccharine matter, and the formation of a spirituous liquor from the constituents of the sugar. But, in order to promote this fermentation, not only water and a certain degree of heat are necessary, but also some other vegetable ingredients, besides the sugar, as fecula, mucilage, acids, salts, extractive matter, &c. all of which seem to contribute to this process; and give to the liquor its peculiar taste.