184 EXPERIMENT STATION RECORD. 



hot climates are discussed under the headings of (1) amelioration of the character of 

 the raw material and (2) the control of fermentation. 



Under the first heading are considered the suitability of varieties of grapes, methods 

 of culture, time of gathering grapes, the more complete utilization of the substances 

 in grapes, and the addition of substances deficient in grapes or not normally present, 

 and under the second heading modifying the temperature of fermentation by cooling 

 devices, postponement of fermentation until winter and the transportation of grapes 

 or must to a cool locality, and controlling the kind of fermentative agents present by 

 sterilization and the use of pure and selected yeasts. 



While the bulletin is based upon observations made by the author in a visit to some 

 of the chief vine-growing regions of Europe and Algeria, it contains also some experi- 

 mental work conducted in California. 



"The main lesson of immediate practical importance to California wine makers to 

 be learned from these observations and experiments is the oft-repeated one of cool 

 fermentation." The experiments at the station have shown that good, sound dry 

 wines can be made from grapes grown on rich irrigated soils in central California. 

 So far such wines have not been made successfully. 



The following method is believed to offer an almost practical certainty of attaining 

 this object: " (1) Heating the crushed grapes to a temperature and for a time suffi- 

 cient to extract the necessary color, tannin, and body; (2) immediate separation of 

 the must and cooling to 85° F. ; (3) immediate fermentation of the must at a tem- 

 perature not exceeding 90° F." This method is not recommended for immediate 

 introduction; but in view of the results that have been obtained when working with 

 small quantities in California and of its successful employment in France it is con- 

 sidered very desirable that the method should be given a thorough trial. 



Contribution to the study of wine making- in Algeria, J. Bertraxd {Bui. Agr. 

 Algerie et Tanisie, 11 (1905), No. 13, pp. 285-292). — Notes are given on wine making 

 in Algeria, and experiments in the manufacture of both red and white wines are 

 reported. 



Orange wine, Pairault (Bol. Cdmara Com. Asuncion, Paraguay, 1904, No. 15 

 (Abs. in Mo. Consular Rpts. [U. S.~\, 1904, No. 289, pp. 69, 70).— The author has made 

 a special study of fermentation as applied to the production of orange wine. 



The usual way of making orange wine in the Antilles is to peel the oranges, press 

 out the juice, add sugar to it, and then place it in a glass or earthenware vessel and 

 subject it to spontaneous fermentation. This fermentation proceeds slowly on account 

 of the low nutrition of the medium in which the yeast works, consequently an acid 

 fermentation sets in and the result is a poor product. 



To overcome this difficulty the author states that after the orange juice has been 

 sterilized sufficiently there should be added to every quart of the liquid 12.25 to 14 

 oz. of sugar, 0.175 oz. of brewer's yeast, and 2 oz. of a mixture made of the following 

 proportions: Ammonium phosphate 30, calcium phosphate 40, potassium bitartrate 

 40, magnesium sulphate 3. "When the mixture is cooled fermentation proceeds, 

 and in a few days there results an excellent product. A sweet or dry wine may be 

 made by increasing or diminishing the amount of sugar added." 



In Consular Reports No. 297, page 9, two corrections to the above article are made. 

 Instead of brewer's yeast it should be "maltopeptone," and " instead of 2 ounces of a 

 mixture of ammonium phosphate, etc., 23 grains should be added." 



Review of viticultural reviews, E. H. Twight (Bui. Cal. Vit. Club, 1905, No. 1, 

 pp. 7-16). — This number contains about 20 abstracts of articles on wine making 

 appearing in French journals. 



Preparation of practically sterile apple must, G. Perrier (Compt. Rend. Acad. 

 Sex. [Paris], 140 (1905), No. 5, pp. 324, 325).— Many methods of sterilizing apple 

 must have been suggested, but for the most part they bring about some undesirable 



