Now let us suppose that we have a natural, unsophisticated wine. It is evident that it is saturated with the tartrate, since only so much argol was thrown down during fermentation as it was unable to retain. It is further evident that if such a wine has not been exhaustively fermented, _i.e._ if it still contains some of the original grape-sugar, and if any further fermentation of this sugar takes place, the capacity of the mixture for holding the tartrate in solution becomes diminished, and a further precipitation must occur. This precipitation will come down very slowly, will consist not merely of pure crystals of cream of tartar, but of minute particles carrying with it some colouring matter, extractives, &c., and thus spoiling the brilliancy of the wine, making it more or less turbid. But this is not all. Boiling water dissolves ⅙th of its weight of cream of tartar, cold water only 1/180th, and, at intermediate temperatures, intermediate quantities. Therefore, if we lower the temperature of a saturated solution, precipitation occurs. Hence, the sickening of wine due to change of cellars or change of climate, even when no further fermentation occurs. The lighter the wine, _i.e._ the less alcohol it contains naturally, the more tartrate it contains, and the greater the liability to this source of sickness. This, then, is the temporary sickness to which I have referred. I have proved the truth of this theory by filtering such sickened wine through laboratory filtering paper, thereby rendering it transparent, and obtaining on the paper all the guilty disturbing matter. I found it to be a kind of argol, but containing a much larger proportion of extractive and colouring matter, and a smaller proportion of tartrate than the argol of commerce. I operated upon rich new Catalan wine.