TO Jan.. 1911-] S/ilpI/ifing. 29 



organisms contained in the bloom, on the outside of the fruit, are brought 

 in contact with the juice, their germination and multiplication begin. Pre- 

 \ention is better than cure and the presence of the antiseptic from the very 

 start, will hinder the appearance of a large number of undesirables. It has 

 even been suggested, to add it in the vineyard, in small quantities at a 

 time, to the grapes as they are being filled into the tubs used to convey 

 them to the fermenting house. Though no doubt an excellent course, 

 especiallv in \-erv hot weather or where long transport is inevitable, there 

 are practical difficulties, chiefly in the direction of keeping a check on the 

 quantity added, which render it inconvenient, and in the great majority 

 of cases it will suffice to add the whole quantity at one time, when the \at 

 is from one-third to half full. As filling proceeds, an occasional stirring, 

 to equalize distribution, is to be recommended. When full, thorough mi.K- 

 ing is essential ; this is more important in the case of red than of white 

 wine. Should the antiseptic fail to find its way to certain parts of the 

 semi-.solid mass, faulty ferments may find an opportunity for their develop- 

 ment in these, thus impairing the efficiency of the process. 



Thorough mixing can best be achieved by pumping the juice from the 

 bottom of the vat to the top, until a complete exchange of liquid has been 

 obtained. The system of fermentation followed in North-Eastern Vic- 

 toria, Avith cement vats and mechanically-driven pumps in each, lends itself 

 admirablv to the new process. No change in our cellar equipment is neces- 

 sary. 



The abundant aeration it provides is a decided advantage. M. 

 Dupont looks upon frequent aeration, by pumping from l)Ottom to top, 

 as necessary, especiallv in the early stages of fermentation.* On the other 

 hand, sulphiting attenuates one of the chief drawl)acks to the system, since 

 the presence of SOv, is a powerful protection against the evils which mav 

 result from excessive aeration. (Wines which mature too rapidly and get 

 old l)efore their time). In this manner the new method will probably be 

 found to improve the quality of our wines, mainly in the direction of in- 

 crea.sed fruitiness (not to be confounded with sweetness), in addition to 

 the other advantages already enumerated. 



When adding SO2 to cru.shed red grapes a curious change of colour will 

 be noticed ; this need occasion no alarm, it is only temporary. The colour 

 returns, even stronger than it would otherwise have been. 



The Use of a St.\rter. 



So far, we have only considered the simple ca.se in \vhi( h the influence 

 of sulphurous acid is brought to bear on the natural or spontaneous fer- 

 mentation of the grai)es with which one has to deal. 



To start the fermentation by means of yeast in active growth, either 

 derived from specially selected grapes, grown in the same locality, or a 

 jiure culture from .some other district is by no means a new iilea. The 

 latt«T method brings us to the large question of the use of cultivated yeasts 

 in wine-making whirh will be dealt with in a future article. It will suf- 

 fice to sav, here, that tlu- juactice is becoming more and more general every 

 year in Europe. 



The u.se of a starter (phui dc citrt\ as it is termed in French) has long 

 been recommended. It is well known that the sounder and cleaner the 

 grajx's. the more satisfactory will the fermentation be. It is e(|ually well 

 known that the sm.dler the bulk on.- has to deal with the better the re.sult. 



• In tho nlweiicc of nir. SOj iimv. uiiiItT tin- rfiluiiiiB iiifliii-iic- of yt-n^t. nivc risi- »o tlio formation of 

 truces of siilpliuri'tti-d liydroKt-n. nininiuniniliiii! to tli.- wine it> ilmr!ut.Ti>tic unplfiL-^nnt o.lours. This 

 ne\er occur* if ncrBtion i* nttt-ndpil to. 



