Append i.e. 231 



be killed. It must also be borne In mind that fungi, including yeasts, 

 exist in the growing and the resting states, the latter being much more 

 resistant than the former. A characteristic of the fungi and their spores 

 is their great resistance to heat when dry. In this state they can be 

 heated to two hundred and twelve degrees Fahrenheit without being 

 killed. The spores of the common mold are even more resistant. This 

 should be well considered in sterilizing the bottles and corks, which should 

 be steamed to two hundred and forty degrees Fahrenheit for at least 

 fifteen minutes. 



Practical tests so far made indicate that must can be safely sterilized 

 at from one hundred and sixty-five to one hundred and seventy-six 

 degrees Fahrenheit. At this temperature the flavor is hardly changed, 

 while at a temperature much above two hundred degrees Fahrenheit it is. 

 This is an important point, as the success of an enterprise of this char- 

 acter depends entirely upon the flavor and quality of the product. 



Such a vast difference exists in the methods pursued in California and 

 in the Eastern States that a description of each is here given. 



• PROCESS USED IN CALIFORNIA. 



This method, as described in Bulletin No. 130 of the California Experi- 

 ment Station, is in substance as follows: Only clean and perfectly sound 

 grapes, preferably those having a high natural acidity, picked and handled 

 when cool, should be used. This fruit should not be too ripe or the must 

 will be too sweet and be difficult to clarify. The grapes are pressed imme- 

 diately and the juice is run into clean, sterilized puncheons or other 

 receptacles. If the must is fifty-nine degrees Fahrenheit or under, it may 

 be left to settle for twenty-four hours or more. This rids the juice of 

 most of the floating solid matter and facilitates subsequent filtering. It 

 is then passed through a continuous pasteurizer (see Fig. 1) and heated 

 to one hundred and seventy-five degrees Fahrenheit, and should come out 

 not warmer than seventy-seven degrees Fahrenheit when it is run directly 

 by means of a block-tin pipe into fresh vessels. For this purpose sterilized 

 puncheons or other casks may be used, although casks or vats of metal, 

 lined with enamel, would be better. 



The greatest care must be taken to avoid contamination of the must 

 as it flows from the pasteurizer. The ends of the block-tin pipe should 

 be plunged into boiling water in changing from one package to another, 

 and should not touch the hands or any exposed surface. The package 

 should be closed Avith a steiulized bung as soon as full. After the must 

 has settled some days, or even weeks, it is ready for filtering. This 

 filtration is best accomplished by means of a filter so constructed that 

 the must passes upward through the filtering medium under pressure. 

 This filter consists essentially of two shallow bowls clamped together, 

 mouth to mouth, with the filtering medium between them. The unfiltered 

 must enters the lower bowl through the pipe on the right of the figure, 

 passes through the filtering medium into the upper bowl, and makes its 

 exit, when clear, through the faucet a little to the left of the middle of 



