612 EXPERIMENT STATIOK BECORD. 



The rye flours of commerce and their chemical examination, K. HabtL 

 {Kis6rlet. Kozlem., 16 (1913), No. 5, pp. 613-638) .—The need for standards in 

 Hungary for rye flour suoh as exist for wheat is pointed out. A modified 

 Weeuder crude fiber method is described and a comparative study with it and 

 other methods is recommended, especially with brans and feeding stuffs. As 

 the commercial value of wheat and rye flours rises with the whiteness of these 

 flours, it is recommended that the pekarization test and ash determinations be 

 made for grading the flours, and that in critical cases the degree of fineness 

 be estimated according to the method described. 



Unification of the methods of wine analysis (Informateur, 5 {1912), No. 4^, 

 pp. 262-266; ahs. in Internat. Inst. Agr. [Rome], Bui. Bur. Agr. Intel, and 

 Plant Diseases, 3 (1912), No. 8, pp. 1866-1868). — This states the results of a 

 meeting of the International Committee of the Trade in Wine, Ciders, Spirits, 

 and Liquors held for the purpose of obtaining uniform methods of analysis. 



Report of the experimental-chemical and pure yeast laboratory of the 

 Royal Institute for Wine Manufacture and Fruit Culture at Klosterneuburg 

 {Programm u. Jahresher. K. K. Hoh. Lehranst. Wein u. Ohsfbau Elosterneuburg^ 

 1912-13, pp. 103-159). — A description of the work done by this laboratory 

 during the year 1912, including the results of analyzing grape and other fruit 

 wines prepared by various procedures; notes on the changes taking place dur- 

 ing the fermentation of wine, the use of pure culture yeast for fermenting must 

 from grapes infected with fungi, the refermentation of wines, and the efliect 

 of pure nitrogen, chloroform, and mustard oil on must and wine; and a com- 

 parative study of the Barth and Haas and Halenke and Moslinger methods 

 for determining tartaric acid m the absence and presence of citric acid, decol- 

 orizing tests, etc. 



Experiments in vinification, L. A. Musso (Agr. Gaz. N. S. Wales, 24 (1913), 

 No. 5, pp. 407-Jfl5, pis. 3). — The purpose of these experiments was to find out 

 (1) "at what stage, at what intervals, and in what quantity sulphurous acid 

 is required to prevent the temperature of the must rising above the critical 

 point; (2) to ascertain the effects of the addition of tartaric acid in various 

 proportions to the must prior to fermentation; and (3) to ascertain the effects 

 of the treatment with sulphurous acid conjointly with the addition of tartaric 

 acid. . . . 



" In using sulphurous acid for the purpose of checking the rapidity with 

 which fermentation tends to take place, very good results can be obtained by 

 adding an amount of 7 to 8 oz. of potassium metabisulphite per 200 gal. of must 

 at the moment at which, fermentation having already started, there is a tend- 

 ency to an excessive rise in temperature. The temperature of the must at the 

 beginning should be a guide for the vine grower; the higher the initial tem- 

 perature the sooner the metabisulphite should be added to the must." 



Tartaric acid had no delaying influence on the fermentation itself, which is 

 contrary to some other experiments which were conducted by the author on a 

 small scale. It probably has the property of stimulating the activity of the 

 yeast and offsetting particularly the retarding effect of sulphurous acid. 



Crystalline deposits in wines, L. Mathieu (Jour. Agr. Prat., n. ser., 25 

 (1913), No. 8, pp. 240, 24I). — This deals with the deposition of cream of tartar, 

 especially by wines which were cooled and stored. Precipitation can also take 

 place during the fermentation process, and a deposit of this substance in wine 

 does not indicate that the wine has been treated with tartrates. 



Tests in reg-ard to the storage of apple residues (Ber. Grossh. Bad. 

 Landw. Vers. Ajist. Atigustenl)., 1912, pp. 80, 81). — A study was made of the 

 Scheurlen method, which consists of pressing the fruit residues in casks and 

 interposing a layer of salt between each stratum when it attains a size of 20 



