BY K. GREIG SMITH. 657 



however, negatived by obtaining the infecting organism from the 

 later samples which had been carried in bottles sealed with 

 sterilised corks. 



With regard to the remedy for the trouble, it is apparent that 

 since the organism is in the bulk of the wine and does not obtain 

 access during the process of bottling, the employment of sterile 

 bottles, corks, etc., would be of no avail. The wine itself must 

 be treated so as to kill off the organism, and the only legitimate 

 method of doing this consists in the pasteurisation of the wine. 

 According to an experiment conducted with infected yeast-water, 

 the lethal temperature was found to be between 66 3 and 72° C. 

 A further experiment showed that the organism was killed and 

 the yeast-water remained bright after an exposure for 5 minutes 

 to 66° C. But the organism may be killed at a lower temperature 

 when it is present in wine, and in an experiment where the sur- 

 face of wine was infected previous to pasteurisation a temperature 

 of 43° C. when maintained for 5 minutes was found to be 

 sufficient. 



In the experimental bottles of wine which I exhibit, both 

 bottles were filled to the shoulder with wine, and then pasteurised 

 for 1") minutes at 70° C. One was inoculated by floating a small 

 loop taken from a wine film upon the surface. The other bottle 

 was kept as a contrast to show the differences brought about by 

 the organism. In five days, at 22° C, a strong film had 

 spread over the surface. On shaking, the film broke up and 

 settled to the bottom of the wine. On the seventh day the wine 

 was decidedly turbid; on the fourteenth day it was very turbid, 

 and had a strong sediment and surface film. The contrast bottle 

 remained clear. 



Note.— The conditions under which the above pasteurisation 

 experiments were performed are not precisely such as would obtain 

 in ordinary practice where the bacteria are suspended throughout 

 the body of the wine. A fresh sample was obtained for the 

 purpose of ascertaining the temperature requisite to kill the 

 organisms in naturally infected wine. The original wine (Chablis) 



