404 



Journal of Agriculture, Victoria. [10 July, 1916. 



is usually about 2.5 to 3 per thousand (estimated as sulphuric), the acidity of 



the . skin goes up to 5.8 per thousand.2 The work of feiioria 



(trampling) causes the wine to benefit from tiiis higher acidity of the skins, which 

 tluis raises the average acidity of the must. 



Fig. 1.— Bunches of Alvarelhao Grapes. 



Reproduced from Portugal Tinicola, by B. C. Cincinnato da Costa, 

 reduced to .37 (approximately ons-third) natural size. 



A fact well in evidence in the case of tliis variety, which, however, has been 

 also remarked to a greater or lesser degree in the majority of the varieties 

 analyzed, is that the major part of the acid of the grape resides in the skin, 

 the pulp coming next, and the stalks last, so far as acidity is concerned. 

 Though further investigation is desirable to confirm this point, it seems to me 

 to be one w^hich should be duly weighed by wine-makers. 3 



* Estimated as tartaric atid, tliese flwures would he respectively 3'8, 4'6, and 8-8 per mil. 

 ' The foregoing quotations are from Portugal Vinicola. 



