TECHNOLOGY. 195 



TECHNOLOGY. 



Chloroform in -wine making, L. E. Moline {Reprint from V Agri- 

 culture Moderne in BoJ. /Soc. Agr. Mexicana, '25 {1900)^ iV^'. 12, 

 ■pp. 236, 237).— This article gives the method of controlling fermenta- 

 tion in wine making bj^ the use of chloroform. For this purpose the 

 chloroform is incorporated with 5 times its volume of alcohol and 

 added to the nnxst in the proportion of 4 or 5 cc. per liter. After 

 some days, when the must is sufficiently colored, the wine is decanted 

 and the pomace pressed as usual. The wine may then be pasteurized 

 at 80° C. when the excess of alcohol and chloroform will pass off. It 

 is claimed that this method is uniform in its action and leaves no 

 undesirable odor or product behind, as in the use of sulphuric acid. 

 Even if the chloroform should remain, it would produce no undesira- 

 ble results. This method was found especially valuable in the treat- 

 ment of champagne, as the product Avas of better quality and the time 

 of maturing shortened at least one vear. 



On a new process for extracting sugar from low products, P. Lkcomte 

 {Compt. Keud. Acad. Sci. Farix, 130 {1900), No. 20, pp- 1336, 1337). 



Ozone for the purification of sugar-beet juices {Sugar, 11 {1899), Xo. 12, pp. 

 182, 183). — Notes on the use of electrically prepared ozone in improved methods of 

 beet-sugar manufacture. 



Verley's method of treating sirup with ozone {Tnd. Eledrochim. , 3 {1899), pp. 

 ^5-29; ahs. in Sci. Abs., 2 {1899), No. 21, p. 630). 



Practical data for the use of sulphurous acid in beet-sugar extraction 

 {Sugar Bed, 21 {1900), No. 1, pp. 2-4). 



Russian electrical methods for beet juice and sirup epuration {Sugar Beet, 

 21 {1900), No. 1, p. 9). 



Abnormally high polarization of some mill juices, H. C. Prinsen-Geerligs 

 {Meded. Proefstat. Sidkerrlef We.sf Java, No. 39, pp. 19). 



Annual report of the enological station of Haro, Spain, Victor C. Manso de 

 ZuNiGA {Memoria Anual Entacion Enologica de Haro, July, 1899, pp. 35, map 1). — 

 This gives an account of the work at this station during 1899 in the following lines: 

 Correspondence, field, and laboratory investigations on grape growing and wine 

 making, and meteorological observations. 



The manufacture of white w^ine from red grapes, A. Bouffard and L. 8emi- 

 CHOX {Ann. Ecoh' Nat. Agr. MoutpcNUr, 11 {1899-1900), pp. 155-170, Jig. 1). 



New process of wine making {Sci. Amer., 82 {1900), No. 6, j). 92). — Methods 

 tested in France and Tunis ])y which the grapes are sul^jected to heat and jsressure 

 instead of using them cold and allowing the juice to exude naturally. The result is 

 claimed to be more juice, l)etter color and "Ijody." 



Investigations on wine ferments and the use of pure cultures in wine 

 making, V. Pegliox {Staz. Sper. Agr. ItuL, 31 {1898), No. 12, jjp. 81-110, p)ls. 2). 



The use of selected yeasts in wine making, E. Kayser {Ann. Sci. Agron., 1899, 

 II, No. 1, pp. 130-158). 



Yeasts in viticulture, M. E. Pozzi-Escot {Jovr. Agr. Prat., 1900, I, No. 6, j>p. 

 212-217). 



The sterilization of grape juice the solution of wine making in hot cli- 

 mates, C. Mayer {Agr. Jour. Cape Good Hope, 15 {1899), No. 10, pp. 651-653). 



