2 3% CAPE WINE-LEVUKES. 



Alcohol H-35 volume per cent. 



Total Acidity 5.9 per mille as Tartaric acid. 



Volatile Acids 0.65 per mille as Acetic acid. 



Notes. 



(1) A great deal of alcohol was lost owing to the high 

 temperature of fermentation, as is seen from the fact that about 

 190 grs. sugar per litre must were needed to form 10 volume 

 per cent, alcohol. 



(2) The volatile acidity is somewhat high for such a light 

 wine. This is no doubt due to the very high temperature at 

 which the fermentation took place. The wine is perfectly sound, 

 and this shows that the volatile acids were mostly formed by the 

 wine-levures themselves, and not by acetic bacteria. If such a 

 light wine had undergone a spontaneous fermentation at so high 

 a temperature, it would hardly have been sound, and would 

 almost for certain have been higher in volatile acids. When it 

 is unavoidable to have a high fermentation-temperature, the 

 safest is to make use of good pure levures. 



(3) This wine is now over 2 years old, and as sound as ever. 

 It is perfectly bright, has a pale greenish colour, and on analysis 

 on the 6th June, 1912, gave the following results: — 

 Alcohol: 11.65 volume per cent., an increase of 0.3 volume per 



cent, since 3rd May, 191 1. 

 Volatile Acidity : 0.99 per mille as Acetic acid, an increase of 



0.34 per mille since 3rd May, 191 1. 

 Total Acidity : 5-9 per mille as Tartaric acid. 

 Glycerine (on 28th November, 191 1) : 0.736 grs. per 100 ccm. 



wine. 

 Alcohol-Glycerine ratio is 100: 8. 



It has a strong, fine bouquet, reminding one of "Witzen- 

 berg," which is likewise made from White French grapes, and 

 has a pleasant, clean taste. 



3. Greengrape for Sherry. Vintage 191 1. 



Pressed on 10th February, 191 1. 

 Composition of must: Sugar = 24.7 Balling. 



Acidity = 6.77 per mille as Tartaric acid. 



The must fermented with the husks but without the stalks 

 for 24 hours in an open cement tank, and was then transferred 

 to a stukvat to undergo a closed fermentation. 



Since this must was to give a Sherry wine, 5 lbs. of plaster 

 of Paris was added per ton of grapes before the fermentation 

 had started. Further 8 oz. potassium metabisulphite was added 

 forthwith to the tank of about 2\ leaguers of must (i.e., about 

 100 mg. sulphur dioxide per litre must, since the initial tempera- 

 ture was as high as 33 ° C. Then the fermentation was started 

 with a pure culture of GB3 (about \°/c of starter to must), and 

 the cake of dops repeatedly worked under. 



