CAPE WINE-LEVURES. 220, 



The bottles were inoculated between 11 and 12 a.m. on the 

 7th November, i<)io. 



At 9.30 p.m. on the 8th November the following were 

 visibly fermenting-: HaBi, 1 IaT.2. llal'.^. GB2, GB3, anl PBl. 



At 8 a.m. on the oth November the following were also 

 fermenting: HeAi, lle.\_\ lleA^, lle.\4. PB2 (weak), GBi 

 and HaC3. 



At 1 r.30 a.m. on the same day also PAi, PA3 and PA4. 



HaCl and HaC2 had thin films covering the whole surface. 

 They were mycoderma vini or flowers of wine and not levures, 

 and never showed any sign of fermentation. 



On the 10th November also PA2 was fermenting, whilst 

 GAl and GA2 showed a good mycoderma layer mounting along 

 the sides of the bottles. 



On the 1 2th November GAi and GA2 had built a fair 

 amount of foam and were fermenting slowly. The mycoderma 

 layer had been broken by the escaping gas. 



The following tables give the weights of the different flasks 

 that were found at each day's weighing. HaCl and HaC2 never 

 lost anything in weight. 



From these results it follows, that the first six cultures, 

 PA 1-4 and GA1-2 can hardly be considered as wine-levures at 

 all. In any case they are worthless from the oenological point 

 of view. GAi and GA2 developed fairly thick mycodermie 

 layers. Their exact nature will be studied later on. HaCr 

 and HaC2 were some species of Mycoderma vini and had no 

 fermentative power at all. The remaining thirteen cultures 

 showed themselves to be proper wine-levures. Further, with 

 the exception of HeAi and GBi (which were not quite so 

 active as the others), they proved to be very active levures with 

 a high fermenting power. 



The best no doubt are the following: — 



HeA2. He A3, HeA4, PBl, GR2, GB3, HaBi, HaB2, 

 HaB3 and HaC3. 



The attached fermentation curves of some of the cultures 

 show distinctly three types of levures : 



(a) weak ones: PAi (also PA2.34) and GA2 (also GAi), 



(b) medium ones : GB 1 (also He AT). 



(c) strong ones: HeA3, PB2, HaB3, HaC3, an d the rest. 

 On further examining these curves we find : 



(1) That after 48 hours four cultures had already suffered 

 considerable loss in weight. The others had not yet lost any- 

 thing. The reason why such a strong ferment as PB2 shouJd 

 lag thus behind the others, is probably to be sought in a relatively 

 -mall number of its cells being introduced into the must at the 

 time of inoculation. 



(2) The maximum daily loss (with exception of the two 

 weak levures, PAi and GA2) takes place in each case between 

 ^8-72 hours after inoculation. 



