GRAPE PRODUCTS 261 



exclusively from Vinifera varieties. They arc allowed to settle 

 in the original containers and are siphoned out of these and 

 carefully filtered to make them clear and bright. 



"The clearing of the juice is sometimes faciUtated by fining or 

 adding a small quantity of a substance which coagulates and 

 when settling carries down with it the solid matters causing 

 cloudiness in the liquid. Such finings may be applied at the 

 time of the first pasteurization or just before the final filtration 

 and bottling. In the latter case the juice is drawn off the 

 settlings in containers, the finings are added, and the juice 

 again pasteurized into other receptacles. When it clears, it 

 is either bottled directly or first passed through a filter, drawn 

 into carefully sterilized bottles, securely corked, and then re- 

 pasteurized. Care must be taken that the final sterilization is 

 not at a higher temperature than the previous one ; otherwise, 

 solid matter may be precipitated and the must clouded again . 



"A simple and efficient form of sterilizer consists of a wooden 

 trough provided wdth a wooden grating which is raised 2 inches 

 from the bottom and on which rest the filled bottles in wire 

 baskets. The trough contains enough water to submerge the 

 bottles and is kept at a temperature of 185° F. by means of a 

 steam coil beneath the grating. It requires about 15 minutes 

 for the must at the bottom of the bottles to reach that tempera- 

 ture ; for packages of other sizes it is necessary to make a test 

 with a thermometer in order to determine how long it takes for 

 the entire contents to reach 185°. 



"To prevent the corks from being expelled during sterilization, 

 they are either tied down with a strong twine or with some 

 contrivance such as the cork holder. In order that mold germs 

 may not enter the must through the corks, especially if a poor 

 quality of cork is used, the necks of the corked bottles are 

 dipped in heated paVaffin before putting on the caps, or the 

 corks are sealed down with sealing wax. It is also well to keep 

 the bottles on their rider to prevent the corks drying out." 



