982 EXPERIMENT STATION RECORD. 



Investigations of various types of grapes, their adaptability to 

 different localities, and their value for wine making and other 

 purposes, made during the seasons of 1887-'94, F. T. Bioletti 

 {(kilifornia ma. Upt. Viticult. }Vor]c, ISST-'OS,})})- 17-372). — The analyses 

 of musts and wines for tliis report were made by G. E. Colby. The vari- 

 ous types of grapes are considered, and tlie varieties included under 

 each tyi)e discussed and described. Records are given of the treat- 

 ment of tlie various samples of grapes received, and for each variety a 

 tabular statement is made of the chemical analyses of the musts and 

 wines made from these samples. Summarized tabular statements of 

 the analyses of all samples received from each locality are also given for 

 each variety investigated. In all 114 varieties were studied, as follows : 

 Bordeaux or Claret type, 10; Rhenish Red, 1; Burgundy Red, 3; Jura, 

 5; Southern French Red, 14; North Italian Red, 12; Austrian and Hun- 

 garian Red, 4; Rhenish White, 0; Burgundy White, 2; vSauterne, 4; 

 Southern French White, 7; Austrian and Hungarian White, 11; Port, 

 7; Sherry, Madeira, and White Liqueur Wine, 13; Eaisin Grapes, 3; 

 Black Table (irapes, G; Red Table Grapes, 2; White Table Grapes, 3; 

 American Type, 1. 



In addition to the above, notes are given on 31 varieties of recently 

 imported grapes : also the analyses of a number of samples of wines 

 sent to the station for examination are reported. 



Preservation of fresh grapes, F. T. Bioletti {California Sta. Ept. 

 Viticult. Worliy 1887-93.1 pp. 447-450). — Under this head the results of 

 experiments made at the station are given, with a general discussion 

 of methods of preservation used there and elsewhere. 



The experiments made at the station resulted as follows: In sawdust, 

 grapes kept well for a mouth, but had begun to decay in six weeks and 

 in two months were all unmarketable. Those not decayed, however, 

 acquired a bad taste from the sawdust. This method proved inferior 

 to that of hanging the grapes in a dry room. 



Grapes exposed to alcohol vapor in a box sealed with paraffin kept 

 their appearance perfectly for five months. In nine months some of 

 them had fallen from the stems and most of the white ones had turned 

 brown. Some, however, looked perfectly fresh, but all tasted of alcohol 

 and vinegar. Dipping the grapes into a weak solution of sulphurous 

 acid before exposing them to alcohol vapor resulted about the same, 

 except that fewer of the grapes turned brown. 



Grapes first sterilized with sulphur fumes and then kept in an atmos- 

 phere of carbon dioxid were in a perfect state of preservation at the 

 end of four months. In nine mouths their condition was the same, 

 except that a few were molding. Placing a little alcohol and corro- 

 sive subhmate in the box, in addition to the carbon dioxid, resulted 

 practically the same. Grapes confined in an atmosphere of sulphur 

 fumes kept the same as those in carbon dioxid, except that the black 

 ones bleached slightly and the white ones turned l>rown. In all these 



