WIXE INDUSTRY 10:^ 



95 wines of the province of Palermo, analysed at the above mentioned 

 School, the alcohol content ranged from a minimum of 110.6 (Santa Flavia) 

 to a maximum of i8'^.i4 (Partinicc). 



Proyixce of Messina. — Although the vinej^ards here onl}' occupy 

 the coastal region, they nevertheless co\er 51 400 acres and produce on the 

 average more than 17 600 000 gallons. The most famous wine of the pro- 

 vince is Milazzo, produced by the " Nocera " stock ; this is a much appre- 

 ciated blending wine because it combines fairly strong acidity (6^ to 10°) 

 with colour and rich alcohol content (14° to 160). The wines of Faro are 

 also in high repute in the province. The Aeolian islands produce the famous 

 Malvasia di I i pari, one of the finest white wines, containing from 13° to 15" 

 of alcohol and from 17.28 to 27.20 ounces of dry extract per gallon.. 



Provinces of Girgenti and Caetanissetta. — The wine making in- 

 dustry is of no particular importance here. 



More than half the Sicilian vineyards have been restocked with Ame- 

 rican wines. 



795 - The Wine of Grapes treated with Arsenates. — Trofimenko m. and obiedoff s 



in Le Progrcs agricole e! viticolc, Year 33, No. 14, pp. 331-333. ^Nlontpellier, April 2, 1916. 



By experiments recently carried out at the Schocl cf Agriculture of 

 Montpellier (Frence), the writers show that in the contrcl of the paresites 

 cf the vine, particularly Conchylis amhiguella and Polvchrosis hotrana of 

 the second generation, arsenical salts embodied in wet mixtures are superior 

 to all the other treatments tried. To allow of general application cf these 

 salts, however, there must be the certainty that the wine produced will not 

 be poisonous. 



Messrs. Moreau and Vinte have already- shown, by experiments carried 

 cut in the north-west of France, that these wines are not toxic. Never- 

 theless, as it ma}^ occur that in these parts the frequent rains wash all the 

 mixture appHed off the grapes, it was desired to repeat the experiments at 

 Montpellier under the mcst favourable conditions for the continuance of 

 the arsenical salts, both on the grapes and in the must. 



The grapes had been treated late with wet arsenical mixtures ; no rain 

 had occurred between. the treatment and vintage; the arsenical sub,4T:nce 

 formed a iontinuons layer round the grapes, stalks, and stems. 



The density and acidity of the must obtained from the grape subjected 

 to different treatments (nicotine, arsenic, lime, water 65 ";,) ^nd from the 

 control grapes were practically the same. Wines obtained from grape treated 

 with arsenic showed under analysis the following quantities of arsenious 

 anhydride : 



Traces (0.0002 per litre). 



o.ooi gr per litre 



Traces 



0.05 gr per kg of dried grounds. 



White Wine Arsenic 



Wine Nil 



lyces Traces 



