TECHNOLOGY. 693 



TECHNOLOGY. 



Studies on cider {Semaine Agr., 20 (1900), JVo. 2004, jj. 2oo).—A 

 brief review is here given of a report by L. Seguin and F. Pailliert of 

 investigations on the comparative value of diffusion and of grinding 

 and pressure for cider-making at the National School of Agriculture 

 at Rennes. The results secured in these trials are summed up as fol- 

 lows: (1) By difl'usion as concentrated a must can be obtained as the 

 pure juice of the apple; (2) cider obtained from the same lot of apples 

 is of equal value, whether made from juice obtained by diffusion or by 

 pressure; and (3) fermentation takes place with equal rapidity in apple 

 nmsts of equal density, whether ol)tained by diffusion or by pressure. 



From analysis it was found that maceration increased the yield, and 

 also the sugar, acidity, mucilage, and the ash in the musts and dimin- 

 ished the tannin in solution, "If the pulps are exposed for a long- 

 time to the air or frequently shoveled over, the tannin disappears and 

 the musts are nearly colorless.'' 



Investigations into the manufacture of cider, F. J. Lloyd (Jjd. 

 A(j/'. \Lond()ri\ Ri>t. A(ji'. Education and RtseareJi, 1899-1900, j^p. 133- 

 136). — The specilic gravity, solids, and acids of 64 samples of fresh 

 juice from the press examined during 7 years (1893-1899) are reported, 

 and accounts are given of the successful use of thin cloths in the presses; 

 the injury to cider by the evolution of hydrogen sulphid in casks which 

 had been sulphured, or "matched," previous to use; an examination 

 of early -made juice which showed that it does not contain anything 

 which should prevent the production of good cider, in spite of the tra- 

 dition that early-made cider is never good; a trial of selected yeasts 

 which showed that "a far better cider can be produced b}^ the emplo}"- 

 ment of a selected yeast than hj the uncontrolled miscellaneous fermen- 

 tation which is now mainly relied upon to produce cider;" and an 

 investigation of -'oily'' cider which indicated that this trouble, like 

 ropiness in milk, is due to a living organism, the nature of which was 

 not determined. Mixing oily cider with pomace and repressing was 

 apparently effective in correcting the defect. 



Wines and wine making, A. G. Ford {OMahoma Sta. Bj)t. 1900, 

 pjK 76-83). — This article discusses the principles of wine making-, 

 describes the methods in common use, and reports analyses of 17 sam- 

 ples of Oklahoma wines, analyses of 7 of these samples being repeated 

 at the end of a year to determine the changes which had taken place. 

 It was found that at the end of the year there was a slight decrease 

 in alcohol and an increase in acids and solids. 



The practical recommendations made areas follows: "Everything 

 about the winery should be kept perfectly clean; only sound, ripe 

 grapes should be used ; the temperature during fermentation should 

 be kept between 75 and 85° F. ; the wines should be racked until no 

 further sediment is deposited." 



