2 4 2 CAPE WINE-LEVURES. 



Analysed on the 4th May, 1911, it gave the following 

 results : 



Alcohol 15-29 volume per cent. 



Total Acidity 5.01 per mille as Tartaric acid. 



Volatile Acidity 0.99 volume per cent, as Acetic 



acid. 

 Glycerine on 23rd Nov., 191 1 1.25 grs. per 100 ccm wine. 



This wine was then still szveet. Later on it again fer- 

 mented, till on the 18th October, 191 1 (when eight months old), 

 it was practically dry. An analysis made on this date gave 

 17.14 volume per cent, alcohol. The important point here is 

 the extremely high percentage of alcohol in the wine. In the 

 light of such data it becomes ridiculous to proclaim 15 volume 

 per cent, as the maximum alcoholic strength of a natural wine. 



No pure levures were used in this case, but the high dosis 

 of bisulphite enabled only the most active wine-levures to 

 develop, and the total quantity of must was very small. Had 

 the quantity of must been twenty times as large as it was in this 

 case, the same result would not have been obtained without 

 using pure levures. 



It should be observed that the amount of glycerine formed 

 was very high. 



6. Poxtac (Port Tvpe). Vintage 19 12. 



Pressed on 14th February, 1912. 

 Composition of must : 



Sugar = 24 Balling. 



Total Acidity = 9.8 per mille as Tartaric acid. 

 Inoculated with a pure culture of HeA3_ On the 16th 

 February, 191 2, after 36 hours of fermentation in an open 

 cement tank and in contact with the dops, the must showed 9° on 

 the Balling Saccharometer, and was then drawn off. Tempera- 

 ture : 



Minimum (initial) 25 ° C. 



Maximum (when must drawn off) 34 C. 

 The must and the press-must were mixed and partially 

 fortified by means of a wine-brandy of 68 volume per cent, 

 alcohol. The fermentation continued for another 24 hours, and 

 finally stopped on the 17th February, 1912. The wine was then 

 only a little sweetish, and had a nicely dark colour. It has a 

 pleasant taste, and constitutes a very valuable wine. 



On the 3rd June, 1912, it was analysed, and gave the 

 following results : 



Alcohol 16.84 volume per cent. 



Total Acidity as Tartaric acid 7.00 per mille. 

 Volatile acid as Acetic acid . . 0.69%. 

 Sugar .. 1.4%. 



