AGRICULTURAL CHEMISTRY AGROTECHNY. 117 



Biochem. u. Biophys., IS (1912), No. 5-6, p. 239).— From a fermenting apple 

 cider a Monilia species was isolated which produces a bottom fermentation. 

 This organism develops in a medium containing up to 12 parts per thousand 

 of malic acid and is still capable of fermenting sugar when the solution con- 

 tains about 4 parts of alcohol (by weight) per thousand. The products of fer- 

 mentation are alcohol and volatile and nonvolatile acids, and the yeast is of 

 particular significance for the after fermentation of wines. Dextrose and levu- 

 lose are fermented the best, followed by saccharose, galactose, lactose, and 

 maltose. Growth but no fermentation occurs with raffinose, arabinose, a-methyl- 

 glucosid. and mannit. Cane sugar is fermented extracellularly. 



The diminution of acidity in fruit and berry wines, H. Becker (Ztschr. 

 Offentl. Chem., 18 (1912), No. 17, pp. 325-337).— The chief results obtained iu 

 this investigation, which was made with 1910 and 1911 fruit and berry wines, 

 were as follows : 



(1) In the fermentation of apple wines a diminution of malic acidity takes 

 place. In the case of currant and bilberry wines the loss was slight, while 

 with gooseberry wine no loss at all was noted. The slight loss of acidity of 

 berry wines was probably due to their high alcoholic content. (2) Where a 

 decrease in malic acidity was noted there was a corresponding increase of lactic 

 acid. (3) In fruit wines in all probability the lactic acid produced is a result 

 of cleaving malic acid and sugar and as a secondary product of alcoholic fer- 

 mentation. (4) In one case it was quantitatively determined that malic acid 

 is cleaved to a greater extent than is shown by the titrations of the must (total 

 and fixed acid). (5) The loss of acidity in the apple wine was noted most 

 d 11 ring the main fermentation process and subsequently. 



The diminution of acidity in wine, T. Omeis (Arb. K. Gsndhtsamt., 4"^ 

 (1912), pp. 597-603) .—This is a continuation of work previously noted (E. S. R., 

 24, p. 308) and was done with Franconian wines. It deals particularly with 

 the effect of temperature, stirring the yeast, alcohol content, and sulphuring 

 upon the loss of acidity in these wines. 



Comparative tests in regard to the decrease in acidity of unsug'ared and. 

 sugared Palatinate wines (1910), Halenke and Kruq (Arh. K. Gsndhtsamt., 

 J,2 (1912), pp. 607-622).— A continuation of work previously noted (E. S. R., 

 24, p. 308). 



Deacidifying wine by the addition of precipitated calcium carbonate, 

 T. Omeis (Arb. E. Gsndhtsamt., 42 (1912), pp. 60Jf-606).—'Ko foreign taste was 

 acquired by wines which were treated with calcium carbonate. The use of 

 this substance for reducing the acidity of wine, which is allowed in Germany, is 

 favorably reported upon. 



[The utilization of the residue, seeds, etc., from wine making], G. Paris 

 (Stas. Sper. Agr. Ital., J,J, (1911), No. 8-9, pp. 669-727).— This is a study of the, 

 probable methods of utilizing the residues from the wine press for various pur- 

 poses, such as soap making, feed for animals, etc. In the chemical part of the 

 work the results are given of studying the chemical composition of the material 

 and the fat, ash. carbohydrates, tannin, and protein. 



Preparation of olive conserves by lactic-acid fermentation, Teabut (Bui. 

 Soc. Nat. Agr. France, 72 (1912), No. 2, pp. 69, 70). — This is a description of a 

 method used for preserving olives by a Spanish concern in Seville. 



It consists of washing the olives in an alkaline water, and then placing them 

 in casks containing salt water, in which fermentation is allowed to take place. 

 A soapy, white froth is taken as an indication of the fermentation process. The 

 liquor produced by the fermentation has an acid taste, which is possibly due to 

 lactic acid and probably to acetic or perhaps another volatile acid. This acid 

 medium was found to be a very good preservative for olives. The author has 



