DAIRY FARMING DAIRYING A.GBOTECHNY. 1187 



In the manufacture of soft cheeBe of the Camemberl type the curd is rendered acid 

 by the action of Lactic-acid bacteria, and later alkaline by the growth of various 

 species of fungi which, through the production of enzyms, break down the curd to a 

 greater or less extent. 



"The Camemberl Penicillium (P. cameniberti) is tin ly species so Ear studied 



with which the particular appearance and texture soughl in the ripened Camemberl 

 can be produced from curd soured by lactic bacteria without producing any objec- 

 tionable flavor. 



" Gidium lactis is always found upon Camemberl cheeseand bo closely associated 

 with the presence of the flavor as to indicate its agency in flavor production, though 

 only circumstantial proof of Buch function has been possible thus far. The partici- 

 pation of bacteria in flavor production is no1 excluded by these results. 



"Other species of fungi have been -how n to produce variations in this flavor Buch 



as have been often found in certain market cheeses 



The Roquefort Penicillium i /'. rorjueforti) is the only fungus found necessary to 

 produce the typical flavor of Roquefort cheese. This mold has also been found in 

 imported Stilton, Gorgonzola, and Brinse cheese as well as in the Roquefort. 



Qidium lactis is the only fungus which has been found regularly upon Limburger, 

 American Brie, Isigny, and related type- of cheese. 



Technical descriptions are given of the 2 form- of Penicillium under the new names 

 P. camemberti and P. roqueforti and of Oidium lactis. 



A new method of making- dry red wine, V. T. Bioletti I California Sta. Bui. 

 177, pp. 36, figs. 14)- — Wine-making experiments during the year have abundantly 

 verified, according to the author, the claims made for the method given in Bulletin 

 L67 of the station (E. S. R., 17, p. 183). 



• "The most important conclusion to be drawn from these experiments is that sound 

 dry wine of fair quality can be produced in the upper San Joaquin Valley and simi- 

 lar regions from the varieties of grapes growing there, simply by ordinary attention 

 to cleanliness, the sterilization of cooperage, and more than ordinary attention to 

 the control of temperature. 



"For white wines a thorough preliminary defecation of the must by means of sul- 

 phur fumes and the use of pure yeast or yeast starters is advisable. 



"For red wines some form of cooling machine i- essential, and the temperature of 

 the fermenting wine should never exceed 95° F., and if possible should be kept 

 below 92° F. This can be easily and perfectly done by means of the cooling machine 

 described in Bulletin No. 174 | E. S. R., 17, p. 1 1 LO). 



"The grapes both for white and red wines should be thoroughly ripe. Ripeness 

 mu-t be determined by the flavor and appearance of the grapes more than by the 

 amount of sugar they contain. Wecan nol hopetogel the besl results from imperfectly 

 ripe grapes even if they contain 22 per cent of sugar. Some varieties in the climate 

 of the San Joaquin Valley are not perfectly mature for wine-making purposes until 

 they contain 25 percent of sugar or more, better results are to be obtained by diluting 

 and, if necessary, adding tartaric or citric acid to over-ripe grapes in this region than 

 by attempting to make wine from under-ripe -rapes which have not developed the 

 color, body, and flavor necessary for the production of good wine." 



The cost of applyingthis method on a largescale is yet to be ascertained, and with 

 this in view a plan is given of a cellar suitable for working 50 tons of red grapes per 

 day along with an outline of the method of operation. 



The artificial ripening of grapes, L. Mathieu {Rev. I ' . No. 640, 



pp. $13-316).— The results are given of an experiment in which wine wa- made from 

 grapes partially dried in an evaporator. The work shows that it i- possible to par- 

 tially evaporate grapes in orderto concentrate the must without any injurious effects 

 or cooked taste to the wine. The process favors the production of a wine of supe- 

 rior quality. 



