828 Experiments 



A, turbid, with a thick layer of mold on the surface; micro- 

 scopic examination shows that there are present only mycoderma vini 

 and some ferments of bitters. 



When filtered and tasted, it is a horrible parody of wine. It has 

 only 9% of alcohol and its equivalent of acidity is only 0.045. 



B, very clear, but very much "faded"', with a slight deposit of 

 coloring matter, in which are present a little mycoderma vini and 

 numerous filaments of ferment of bitters. 



As for the taste, it is not acid, but rather a little bitter, arid is 

 like good Burgundy which is too old; it was a very mediocre wine. 



It still contains 11% of alcohol and its equivalent of acidity 

 is 0.07. 



When exposed to the air, the next day it is extremely acid and 

 quite unfit for prinking. 



(The chemical analyses were made in the laboratory of M. 

 Schutzenberger, and the microscopic examinations were made by M. 

 Gayon.) 



Experiment CCCCXLVI. February 24. Fine Burgundy wine. 



A, kept as control in a full flask, well corked and lying on its 

 side. 



B, flask almost full, at normal pressure; I sow on top of it myco- 

 derm of vinegar, and close it. 



C, large test glass with a strong stopper of new cork with a hole 

 in it. I sow on top of it more mycoderms than on B. Taken to 10 

 superoxygenated atmospheres. 



March 1. B is covered with mycoderms. 



C, which I decompress in 24 hours has no sign of them; I seal 

 the hole in the cork. 



May 17. The three flasks are taken to the laboratory of M. H. 

 Ste.-Cl. Deville, and uncorked before MM. Deville, Boussingault, 

 Debray, etc. 



A, fine red color; no deposit. Very firm in taste, no bitterness. 



B, horrible weak wine, turbid, pale. 



C, color very fine, a little amber. Deposit abundant, very adher- 

 ent. Agreeable odor. Taste not acid, but a little flat and definitely 

 bitter, although not too disagreeable. Absolutely like our good Bur- 

 gundy wines, when they begin to be slightly bitter. 



Experiment CCCCXLVII. June 19. Ordinary wine; placed in two 

 flasks and in it are sown mycoderms very active in the laboratory. 



A, well closed; normal pressure. 



B, closed, with a hole in the cork; taken to 20 atmospheres of air 

 with 88% of oxygen, corresponding to 88 atmospheres of air. 



June 24. A, covered with mycoderms. 



B, decompressed, without mycoderms, but with a deposit of color- 

 ing matter; so it is "faded". Well sealed. 



July 6. A, clear wine, rosy, with a film of mycoderma vini on the 

 surface, and a gelatinous, flaky deposit, containing much mycoderma 

 aceti. Strong odor of vinegar. To neutralize the acidity, I had to use 

 a quantity of lime water 2.3 times greater than for B. 



