ii4 Journal of Agriculture, Victoria [lo Feb., 1911. 



Direct Pitching. 



This is only practicable in the ca.se of yeast supplied in the dilute form. 

 In any of the others mentioned above, it is not in a sufficiently active state. 

 It is questionable if imported yeast would, even in the dilute form, reach 

 us in an efficient state, after the long voyage. This objection, of course, 

 no longer applies in the case of locally made cultures, which are now 

 obtainable. 



In France dilute yeasts are extensively used. M. Jacquemin, of the 

 w-ell-known Institut la Claire, supplies them under the name of Multilevures- 

 Jacquemin, specially prepared for the purpose of direct pitching. If 

 desired, they are supplied already acclimatised to the presence of SO2, for 

 use in conjunction with sulphiling. 



The main object of direct pitching is the suppression of the starter and 

 the extra trouble and attention its preparation entails ; these often prove 

 irksome in the rush of vintage work. 



Use of St.^rteks. 



The weight of evidence is decidedly in favour of the starter as opposed 

 to direct pitching. According to most authorities the results it gives wijl 

 amply repay the small amount of extra work its preparation demands. 

 As we have seen, it is practically obligatory in the case of all forms in 

 which yeasts are sold with the exception of the dilute, recently prepared 

 cultures, referred to in the last paragraph. 



In addition to economy* there is another powerful argument in favour 

 of the starter. According to Professor Fernbach — 



It does not seem as though one could, from this point of view (production of 

 bouquet) or many others, expect anything from direct use, that is to say without 

 recourse to a levain (starter), because calture in artificial media, most usual in the 

 manufacture of yeasts, causes them to lose the anthogene (bouquet producing) faculty, 

 which they only recuperate, partially at least, by passage through grape juice. 



M. Ventre, commenting on the above, says : — 



The best proof of the uselessness of direct pitching is -to be found in the fact 

 that in all experiments between i8qi and 1902, date of the introduction . . . ot 

 starters, combined with the use of sulphurous acid, the results obtained were null, 

 sometimes negative and always inconsis'.ent. 



The following practical instructions are adapted from !M. Ventre's recent 

 book. t 



After pointing out that, theoretically, each vat should have its starter 

 prepared for it a few days before it is filled, he describes a convenient 

 continuous starter which he has devised and which may be employed duruig 

 the whole currency of a vintage. 



The proportion of starter which has been found to give the best results is from 

 45 to 55 gallons to the ton of fresh grapes. 



Hogsheads or pipes, with one head removed, constilute the most convenient recep- 

 tacles. For a winery treating 35 tons of grapes per day. 5 pipes will be sufficient. 

 This will give some idea of the number required under given circumstances. Thev 

 should be scrupulously clean, well sulphured and placed on end, on stillages, in a 

 convenient, well-ventilated but not too draughty place, handy to the fermenting pits. 

 Each should have a clean calico or canvas cover, to keep out dust, and be provided 

 with a large wooden tap, at about 3 inches from the bottom. 



Two or three days before commencing vintage, gather enough srrapes to yield 

 :; gallons of juice for each ton of grapes to be dealt with on the first day of the 



* It is scarcely necessary to point out ttiat a small quantity of purchased yeast, niultinlied into a 

 large bulk of starter, must be more economical to use than yeasts prepared for direct addition, a fresh 

 quantitv of which must be employed each time. 



+ Jiiles Ventre — Les Levures dans la Vinification, 1911. Masson and Co., 120 Boulevard St. Germain, 

 Paris. 



