Dictionary of Greek and Roman antiquities. Ed. by William Smith. Illustrated by numerous engravings on wood.

1202 VINUM. VINUIM.
und the whole again subjected to the press; the moreover sprinkled with sea-water, fumigated with
result was the mzusts2ZO tortivUm) or circeisitztl aromatic plants and rubbed with their ashes, all
(Cato, R. R. 23; Varr. i. 54; Colum. xii. 36), rank smelling substances, such as rotten leather,
which was set apart and used for inferior purposes. garlic, cheese, and the like, being removed, lest they
A portion of the must was used at once, being should impart a taint to the wine. (Geopon. vi. 2,
drunk fresh after it had been clarified with vinegar. 3, 4; Cato, R?. 1R. 23; Varro, i. 13; Colum. xii.
(Geopon. vi. 15.) When it was desired to preserve 18, 25; Dig. 33. tit. 6. s. 3.) In these dolia the
a quantity in the sweet state, an amphora was process of fermentation took place. They were not
taken and coated with pitch within and without; filled quite full, in order that the scum only might
it was filled with 7ustoum lixivium, and corked so boil over, and this was also cleared off at regular
as to be perfectly air-tight. It was then immersed intervals by skimming, and carried to a distance.
in a tank of cold fresh water or buried in wet sand, The fermentation usually lasted for about nine days,
and allowed to remain for six weeks or two months. and as soon as it had subsided and the ezmsturn
The contents after this process were found to re- had become vinu2m, the dolia were closely covered,
main unchanged for a year, and hence the name the upper portion of their interior surface as well
aEd EyAEUIco, i.e. seomper 1mustum. (Geopon. vi. 16; as the lids (opercula dolior1to) having been prePlut. Q. N. 26; Cato, R.. 120; Colull. xii. 29; viously well rubbed over with a compound of dePlin. It _3 xiv. 11.) A considerable quantity of frutum, saffron, old pitch, mastic, and fir-cones.
must from the best and oldest vines was inspissated (Geopon. vi. 12; Cato, R. R. 107; Varro, i. 65;
by boiling, being then distinguished by the Greeks Colum. xii. 25, 80.) The opercula were taken off
under the general names of E'4/opa or yAv'Sis (Athen. about once every thirty-six days, and oftener in hot
i. 31, e.), while the Latin writers have various weather, in order to cool and give air to the contents,
terms according to the extent to which the evapo- to add any preparation reqtired to preserve them
ration was carried. Thus, when the must was re- sound, and to remove any impurities that might be
duced to two-thirds of its original volume it became thrown up. Particular attention was paid to the
ca(renunZ (Pallad. Octobr. tit. xviii.), when one-half peculiar light scum, the aii'os otlov (flos vini),
had evaporated, de/,/ltns (Plin. IH. LN xiv. 9), when which frequently appeared on the surface after a
two-thirds, sapa (known also by the Greek names certain time, since it was supposed to afford indisiraecu and hoepsezma, Plin. 1. c.), but these words cations by its colour and consistence of the quality
are frequently interchanged. (See Varr. ap. NAon. c. of the wine. If red (7ropopvpiSov), broad, and soft,
17, n. 14; Colum. xii. 1 9.) Similar preparations it was a sign that the wine was sound; if glutinous,
are at the present time called in Italy musto cotto it was a bad symptom; if black or yellow, it deand sapa, and in France sabe. The process was noted want of body; if white, it was a proof that
carried on in large caldrons of lead (vasa defr'utaria), the wine would keep well (gorvwov). Each time
iron or bronze being supposed to communicate a that the opercula were replaced they were well
disagreeable flavour, over a slow fire of chips, on a rubbed with fir-cones. (Geopon. vii. 15; Colum.
night when there was no moon (Plin. xviii. 74), xii. 38.) [THYesus.]
the scum being carefully removed with leaves The commoner sorts of wine were drunk direct;
(Plin. 1. c.; Virg. Georg. i. 269, iv. 296), and the from the dolium, and hence draught wine was
liquid constantly stirred to prevent it from burning. called vinum doliare or vinzum de czlpa (Dig. 1 8. tit.
(Plin. xxiii. 2; Cato, R. R. 105a; Colum. xii. 19, 6. s.1. ~ 4; Varr. ap. Non. c. 2. n. 113), but the filner
20, 21; Pallad. xi. 18; Dioscorid. v. 9.) These kinds, such as were yielded by choice localities
grape-jellies, for they were nothing else, were used and possessed sufficient body to bear keeping, were
extensively for giving body to poor wines and mak- drawn off (dinffudere, [TMeayiT/iEsV) into an7plhorsae
ing them keep, and entered as ingredients into or Iygerne, many* fanciful precautions being obnlany drinks, such as the burrcanica potio, so called served in transferring them from the larger to the
from its red colour, which was formed by mix.in0g smaller vessel. (Geopon. vii. 5, 6; comlpare Plin.
satpt with milk (Festus, s. v. Bsrraznica; compare xiv. 27.) Thlese samphosace were made of earthenOvid. Fast. iv. 782), and others described here- ware, and in later tines occasionally of glass; they
after. were stoppered tight by a plug of wood or cork
The whole of the mustum not employed for some (colrle?, suber), which was rendered impervious to air
of the above purposes was conveyed from the lacus by being smeared over with pitch, clay, or gypsum.
to the cella vincict (oivoOet7r, 7rtLOEcv, Geopon. vi. On the outside the title of the wvine was painted,
2, 12), an apartment ona the groiund-floor or a little the date of the vintage being marked by the names
below the surface, placed in such a situation as of the consuls then in office, or when tile jars were
to secure a moderate and equable temperature, of glass, little tickets (pietacia, tesserae) were susand-at a distance from dunghills or other objects pended from them indicating these particulars.
elnitting a strong odour. (Varro, R. R. i. 13; (Petron. 34.) The amphorae were then stored up
Geopon. 1. c.) Here were the dolia (7rfOos), other- in repositories (cpotzhecae, Colum. i. 6; Plin. Ep. ii.
wise called seriae or cupae, long bell-mouthed 17; hor-ece, Senec. Ep. 115; tabulalta, Colum. xii.
vessels of earthenware (hooped tubs of wood being 41) completely distinct fiom the cella vina-ia, and
employed in cold climates only, Plin. xiv. 21) very usually placed in the upper story of the house
carefully formed of the best clay and lined with a (whence descende, testa, Hor. Caerr. iii. 21. 7;
coating of pitch (i7rroe'at-ora,picata), the operation deripeoree zorreo, iii. 28. 7) for a reason explained
(Orieo'o's, picatio) being usually performed while afterwards.
they were hot from the furnace. They were It is manifest that wines prepared and bottled,
usually sunk (depressa, defossa, demzersea) one-half if -ve may use the phrase, in the manner described
or two-thirds in the ground; to the former depth if above must have contained a great quantity of
the wine to be contained aWas likely to prove strong, dregs and sediment, and it became absolutely neto the latter if weak, and attention was paid that cessary to separate these before it was drunk.
they should repose upon a dry bed. They were This was somietimes eficcted by fining with yelks