July 2, 1908.] Agriculfvral Gazette cj N.S'.W. 556 



and lack tiavour. I'liat is the reason wiiy J alua\s iiirsist that appli- 

 cants for phylloxera-resistant stock should submit samples of soil and sub- 

 soil, in order that I may judge the kinds most suitable. Very often vignerons 

 apply for, say, Riparia Gloii'e de Montpellier and Jliparia x Cordifolia- 

 JUipestris No. 106 J, intending to plant them side by side in the same 

 ground, wliich. if it is suitable for one sort, cannot possibly be suitaljle for 

 the other. Suitability of a stock to a certain .soil does not mean vigorous 

 growth of the plant oidy, but vigour enough with good grapes and a long life 

 of the vineyai'd. 



Preference was given in these experiments to jiretty well all the wine- 

 grajjes grown in the State, in \iew of the situation of the Viticultural Station, 

 Howlong, half-way between two important wine-gi'owing districts, \i/.., 

 Albut-y and Corowa, closely threatened by an outbreak of phylloxera, whicli, 

 in fact, did occur last I)eceml>er, near Alburv, nine years after the estal>lisli- 

 ment of the station. 



These trial [ilots were also established for a com2mrati\"e test of the ct)ntent 

 of grape-sugar and acids in the crop from the grafted and from the non- 

 grafted vines respectively. 



What I said of the yields applies also to the percentage of the abcjve-named 

 c<jnstituents of the juice : sometimes the grafted \ ines l)car a crop that is 

 sweeter than that of tlie "Witness" vines: sometimes not : the same also 

 applies to the acids. 



Grape-sugar, as is well known, is composed of two sugars — gluco.se and 

 levulose. It was always admitted that these two sugars occurred in e((ual 

 (juantities in forming the sacctiarine matter of the grape-juice. All the 

 polarimetric determinations niade for the last four yeai-s on o\ei' SS4 samples 

 go to show that, whetlH^i- the grapes came from grafted or from ungrafted 

 vines, the (juantity of levulose is almost constantly slightly superior to that of 

 the glucose, and varies up to 10 per cent, of the quantity of the latter. 



During fermentation, the glucose is first to be split up bv the alcoholic 

 yeast, then the levulose. Therefore, when wines are not (juite dry, but still 

 cont'UTi traces of sunar. that suyar is mainlv. if not all, levulose. 



