ACii>!T\ (>|- wjm:. 413 



Six I)(>ttles of each concentration were i)re])ared. Further 

 " moskonfijt " (tira[)e syrup) of 81.9^ B. was dihtted to 23.4° T*>, 

 and 12.6' B. res|)ectiN'ely. We shall indicate these five experi- 

 mental liqtiids in the order ahove given iby the letters P, Q, K. 

 S, '\\ .As each experiment was run in duplicate the two bottles 

 will ])e indicated by I'l and P2, etc. The orioinal volatile 

 acidities of P. Q. R. S, T were respecti^el^ o.jo i)er mille, 

 0.23 ])er mille. o. u) ])cv mille, 0.35 per mille. o. iS ])er mille. 



A. Fcniioitatioiis al 23' C". — The bottles were tilled, closed, 

 antl sterilized as before. They were inoculated with an active 

 imre culture of HaB.. on April 23rd, 1917. The final weights 

 were taken on loth May, 1917. when the main fermentation was 

 over. The alcohol and volatile acid were then determined. 



Tahic ir. 



r I V 2 Q i Q 2 R I 



Loss in wei.nlu. in s.;!" 35 .>4 .v ''•ot. 37 



Iirokcn. 



Alcohol, in vulunic. i)cr cent. ... 11..1-' 11.311 i2.^() ,. i2.,]2 



A'olatik' acid, as gr. acetic acid. 



per litre 0.71; o./u ii<^ .. 1.23 



Total acid, as .yr. tartaric acid. 



per litre (». 1 6.3 7.8 ., 8. t 



R J .Si S _' 1" r T 2 



T.oss in weight, in gr 3(1 ,?_■ ,^j i)S iS 



.McohoJ. in volume, per cent. ... 12.60 ii.14 10. 71) '''•3- '^■47 

 \'oIatile acid, as gr. acetic acid. 



per litre i.j; 1 00 o.ijS 0.36 0.38 



i'otal acid, as ,gr. tartaric acid. 



per litre 7.9 6.0 5.3 4.2 4.2; 



B. fcniiciihilioiis at 30 C — ^The bottles were inoculated ou 

 3rd A])ril, i()i/, and the main fermentation was over on the I7ti! 

 -April, when the analyses were made. 



Table r. 

 Pi V2 Qt O2 Ri R2 



lx)ss in weight in or. 3.S 38 ^^y 38 36 35 



.Vlcohol in volume 



percent n.(»S ii.50 12.05 i^-77 'T.30 11.86 



\V>latile acid as gr. 



acetic acid per 



litre 0.70 0.71 0.91 0.93 1. 19 1.20 



Total acid as gr. 



tartaric acid 



per litre .... 5.3 3.5 ^).4 ().3 6.5 6.5" 



C. Fermentations at 35"('. — The bottles were inoculated on 

 ]9th March. 1917, and on 3rd April, 1917, the main fermentation 

 was over, when the anahses were made. 



