FERMENTATION BACTERIOLOGY. 959 



The color of grapes and its effect ou wines was investigated. Cali- 

 fornia wines in oenonil have an abnndance of color, aUhongli there are 

 some varieties lackini;- in this respect. As the bulk of the wine comes 

 from grapes having little color it is important that those possessing 

 color should be used economically, and various experiments were con- 

 ducted with this in view. Tt was found that the most effective way of 

 utilizing coloring grapes is to ferment them separately and make the 

 blend immediately after pressing. If the grapes are fermented together 

 the pomace takes up too much of the color. If blending is deferred 

 any length of time after pressing there is also a loss. The amount of a 

 certain Aviiie to be added to another to secure a certain depth of color 

 can not be stated, but must be determined experimentally according to 

 the age and character of the wines used. 



The use of asaprol, which has been recommended as a means of pre- 

 venting too high temperatures during fermentation, is separately 

 reported upon at considerable length. This substance, which is said to 

 be a coal tar product, is a light brownish pink powder the chemical com- 

 position of which is not known. It is supposed to act as a mild anti- 

 sei)tic, reducing the vigor of the yeast without permanently injuring it 

 or preventing it from thoroughly eliminating the sugar. The exjjeri- 

 ments tend to show " tliat its action is greater u])on alcoholic yeasts 

 than upon other organisms and ferments in the must. Thus, while pre- 

 venting undue heating, by hampering the development of the yeast, it 

 allows other organisms to take possession of the wine, causing, in 

 another way, the very trouble it is intended to prevent. It is very 

 doubtful, then, if asaprol can be used with any more advantage than 

 sulphur, and as the ends intended to be attained by the use of tliese 

 antiseptics can be easily comi)assed by purely mechanical means, there 

 remains no excuse or need for their use." 



Botrytis cinerea, F. T. Bioletti (Cali/ontui Sfa. h'pt. Vitindf. Work; 

 18S7-'.)o^ pp. i')l-453, pi. ]). — Notes are given on some investigations 

 which were conducted with this fungus, which is believed to be bene- 

 ficial to wine. It is illustrated and sufliciently characterized to distin- 

 guish it from PeniciU'ni)n f/laiicum and Asperf/ilhis nit/cr, both of which 

 are frequently found in the ])rocesses of wine making and are considered 

 detrimental. The experiments conducted with Botrytis seemed to indi- 

 cate that the small quantity of the mold which ap])ears about vintage 

 time upon the surface of tlic grapes has no appreciable clfect, but if the 

 grapes are badly attacked the resulting wine is likely to have a sherry 

 taste, probably on account of the preliminary oxidation of the must 

 through the partial disintegration of tlie skin of the grapes. 



Directions ate given for th<i prc\ention of the growth of Pcnicillinm 

 and Aspergilhis. 



The nitric ferment, A. Srrizia! mikI I.'. IIai:i i r.it {('inlhl. I'.nkl. mnl I'm-. III;/.," 

 (fS97), Xo. 7-S, pp. v;i-177,. 



Concerning the duration of the vitality of dried yeasts, II. \\ ii i. (Coithl. 

 Hull, mid I'ar. AUij., ,'? (1S97), \<>. /, /</'■ /"-.'/). 



