CSS THE CLOUDING OF WHITE WINE. 



had, however, been blended and sent to the London market, 

 but in its place another variety (Reisling, 1897) which undergoes 

 a similar clouding, was forwarded to the laboratory. This wine 

 was made at the same time and from grapes grown upon the same 

 kind of soil as the Chablis, the only difference being in the 

 variety of grape employed. On its arrival at the laboratory, the 

 wine had begun to show a turbidity, but this did not affect the 

 experiment, as a check unpasteurised flask was always kept for 

 purposes of comparison. A preliminary experiment showed that 

 the bacteria were killed when exposed to a temperature rising in 

 five minutes from 40° to 45° C. In the second experiment, the 

 temperature rose one degree in five minutes, and those flasks 

 which were heated from 42° to 43° C. were subsequently found 

 to have been sterilised. The flasks which had been heated at 

 40°-41° C. showed a growth-turbidity four days later than those 

 heated at a lower temperature ; at 41°-42° C. the turbidity 

 appeared seven days later. In wine which had been heated 

 below the lethal temperature, a surface film appeared as the 

 original sediment deposited. The film increased, and the wine 

 became turbid throughout its mass. Those flasks which were 

 heated at and above the pasteurisation-temperature (43° C.) 

 remained clear after depositing their sediment. It is, therefore, 

 immaterial whether the bacteria are suspended in wine or floated 

 upon the surface; the lethal temperature is the same in both 

 cases. It is fortunate that this temperature is so low, since the 

 brightness and bouquet of the wine are not likely to be influenced 

 by the process of pasteurisation. — March J/-th, 1901. 



