EXPERIMENT STATION RECORD. 



Vol. 36. Abstract Number. No. 9. 



RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Work of the chemical and yeast culture laboratory, W. Seifeet et al. 

 (Programm u. Jahresber. K. K. H6h. Lehranst. Wein- u. Obstbau Klosterneu- 

 burg, 1912-13, pp. 103-155, fig. 1; 1913-U, pp. 106-157, pi. 1, figs. 2; 1914-15, 

 pp. 76-89; 1915-16, pp. 8^-115, fig. 1). — These pages contain tabular analytical 

 data relative to the total acidity, solids, total sugars, and invert sugar of the 

 wines and musts handled at the institute from 1912 to 1916. 



The report for 1912-13 also deals with the results of a study on the Inversion 

 and disappearance of tartaric acid, the determination of tartaric acid in the 

 presence of citric acid, the advantage of using pure yeast cultures for fermenta- 

 tion of musts from partly fungus-diseased grapes, further tests on pure yeast 

 fermentations, the refermentatlon of strong wines to an alcohol content of 13 

 per cent by volume, the action of pure nitrogen on musts and wine, the action 

 of chloroform and mustard oil on the alcoholic fermentation of grape must, 

 decolorization with " Eponite " and French decolorizing charcoals, and the re- 

 sults of tests of some mechanical appliances. That for 1913-14 contains the 

 results of a study of wine and must concentration by freezing, the cooling and 

 airing of young v. ine to accelerate its ripening, the formation of volatile acids 

 during the fermentation of a sterile, a pasteurized, and an untreated apple 

 juice, the formation of volatile acids during fermentation with juices of increas- 

 ing sugar content, the effect of yeast on tartaric acid during fermentation, the 

 adaptation of yeast to the presence of sulphurous acid, the influence of chloro- 

 form and mustard oil on the alcoholic fermentation of grape must, the action 

 of sulphurous acid on the coloring substances in red wine, decolorization tests 

 with certain commercial charcoals, the cleaning of casks which have stood un- 

 used for some time, and descriptions of a wine sampler and a pasteurizing ap- 

 paratus. That for 1914-15 presents the results of a study on the adaptation of 

 yeast to sulphurous acid and the use of pure yeast cultures for refermentations. 

 That for 1915-16 includes the results of a study of the formation and disap- 

 pearance of acetaldehyde In grape must during and immediately following fer- 

 mentation, the preparation of vinegar from wine by Pasteur's method or the 

 rapid procedure, the possibility of wine extracting sulphur diosid from the 

 wood of paraffined casks, partial neutralization of wines with calcium carbonate, 

 conserving empty casks with alcohol and formaldehyde, rinsing of wine bottles 

 with sulphurous acid, the removal of grape seeds from husks, the lowering of 

 temperature to accelerate the ripening of the wine, and replacing the air of 

 bottles with carbon dioxid before filling are reported, 



801 



