26 Journal of Agriculture, Victoria. [lo Jan., 1911. 



Increase in alcoliolic stre?igth. — In addition to more complete fer- 

 mentation, an absolute gain in strength is usually noticeable, which may 

 amount to as much as a half per cent, of proof spirit, or even more. 

 This is due to the artificial selection above referred to, which exerts itself 

 in favour of the true wine yeast and prevents the action of wild yeasts, 

 many of which decompose sugar without thereby producing nearly the 

 quantity of alcohol given by the former. In other words, it prevents 

 waste due to the development of wild yeasts. 



Increase ift fixed acidity. — Faulty wines made in hot climates are 

 usually defective as regards their acidity ; the fixed acidity, derived from 

 the grape, is too low and the volatile acidity, resulting from the develop- 

 ment of undesirable organisms, is too high. Sulphiting reduces the 

 former and preserves the latter, especially certain constituents of it, 

 which are liable to suffer and be destroyed through bacterial action. 



Improvement in colour. — This might appear contradictory, in view of 

 the well known bleaching properties of sulphurous acid. Nevertheless, 

 the improvement in colour of sulphited wines is very distmct — 



There is an improvement in colour, both in the direction of intensity and of 

 tint. The Vino-colorimeter of Salleron reveals very clearly a satisfactory modi- 

 fication in the tint, which is shown to be of distinctly bright red colour, slightly 

 violet, and free from all trace of yellow, characteristic of well-made young wines, 

 S(j appreciated by the trade. At the same time there is an effective increase in 

 its intensity, particularly noticeable with varieties poor in colour (Aramon, 

 Carignane). The gain in colour, usually of from 20 to 40 per cent., can be even 

 higher. . . . (Dupont). 



This rather unexpected result appears to be due to^ the protection from 

 oxidation already referred to. 



Better and more permanent condition. — This is one of the greatest 

 advantages of the new method and one which cannot fail to appeal very 

 strongly to the practical cellar manager. Wines made by it, in addition 

 to clearing more rapidly, seem to keep their condition remarkably well. 

 This greater stability is attributed to the preservative action on several 

 of the acids normally present in the grape, but which are frequently lost 

 during fermentation. 



Use of cultivated yeasts facilitated. — The vast question of the use of 

 cultivated yeasts or levures will be dealt with in a subsequent article. 

 It will suffice to say here, that if the use of pure yeasts has not yet be- 

 come nearly so general in wine-making, as in the sister industry of 

 brewing, or as was hoped when their use was first extensively tried, now 

 many years ago, it is largely on account of the difficulty experienced by 

 the added yeast in obtaining possession of the fermenting mass. Sul- 

 phiting insures this necessary condition, almost as effectually as pre- 

 liminary sterilization, so easy in the case of brewing but so impracticable 

 in wine-making. 



This list of advantages will, no doubt^ appeal forcibly to our northern 

 vine-growers. The following extracts from the most recent article* on 

 the subject by M. Dupont, resume the general influence on the quality 

 of the wine : — 



The increasing use of sulphurous acid in our vineyards as a really general 

 wine-making method imposes itself, since it alone, so far, is capable of realizing 

 the legitimate dream of the vineyard owner : To make good wine with certainty 

 of success and to handle it with not less certainty until it is sold. 



* nevue de Viticulture, vol. XXXIV., p. 259, 8th Sept., 1910. 



