158 THE LIFE OF PASTEUR 



process to wines destined for the fleet and to the colonies. A 

 first trial was made at Brest on the contents of a barrel of 500 

 litres, half of which was heated. Then the two wines were 

 sealed in different barrels and placed in the ship Jean Bart, 

 which remained away from the harbour for ten months. 

 "When the vessel returned, the Commission noted the limpidity 

 and mellowness of the heated wine, adding in the official report 

 that the wine had acquired the attractive colour peculiar to 

 mature wines. The non-heated wine was equally limpid, but 

 it had an astringent, almost acid flavour. It was still fit to 

 drink, said the report, but it were better to consume it rapidly, 

 as it would soon be entirely spoilt. Identical results wer^ 

 observed in some bottles of heated and non-heated wines at 

 Kochefort and Orleans. 



M. de Lapparent now organized a decisive experiment, to 

 take place under Pasteur's superintendence. The frigate la 

 Sibylle started for a tour round the world with a complete cargo 

 of heated wine. Pasteur, who returned to Arbois for a short 

 rest before going back to Paris, wrote from there to his early 

 confidant, Chappuis (September 21, 1868) : ''I am quite satis- 

 fied with my experiments at Toulon and with the success of tLa 

 Navy tests. We heated 650 hectolitres in two days; thr^ 

 rapidity of this operation lends itself to quick and considerable 

 commissariat arrangements. Those 650 hectolitres will be 

 taken to the West Coast of Africa, together with 50 hectolitres 

 of the same wine non-heated. If the trial succeeds, that is to 

 say if the 650 hectolitres arrive and can be kept without altera- 

 tion, and if the 50 hectolitres become spoilt (I feel confident 

 after the experiments I have made that such will be the result), 

 the question will be settled, and, in the future, all the wine 

 for the Navy will be ensured against disease by a preliminary 

 heating. The expense will not be more than five centimes 

 per hectolitre. The result of these experiments will have a 

 great influence on the trade, ever cautious and afraid of innova- 

 tions. Yet we have seen, at Narbonne in particular, some 

 heating practised on a large scale by several merchants who 

 have spoken to me very favourably about it. The exportation 

 of our French wines will increase enormously, for at present 

 our ordinary table wines lend themselves to trade with England 

 and other countries beyond seas, but only by means of a strong 

 addition of alcohol, which raises their price and tampers with 

 theii hygienic qualitief^.'" 



