'■ Casse "' IX Wine. 



i9 



ment by replacing the sound wine b) albuminated wine. After a few 

 days the quantity of black matter in bottle (T) was measured, with 

 the re.sult that it was found to be equal to that introduced with the 

 sterilized broken wine. We concluded that " casse " was caused by 

 a ferment, which, acting on the albumen, produced a black matter 

 decomposing rhodoganeine and cyanoganeine and turning them 

 brown. 



FERMENT OF "CASSE.'' 



The next series of experiments was undertaken with the object 

 of discovering that ferment. A solution of sterilized pure albumen 

 was inoculated with broken wine kept for 24 hours at — i5°C. The 

 sterilized solution of albumen in flask (A) was filtered through (F) 

 in bottle (T) and the constriction sealed with the blow-pipe (Fig. 2). 



f^g.2 



r,j 3 



The solution was then inoculated with a capillary tube through neck 

 (W). In every case putrid fermentation took place, the bacteria of 

 butyric fermentation being able to resist a temperature of — i5°C. 



A device had to be found to prevent the butyric bacteria from 

 developing. Apparatus (Fig. 3) was used, based on the facts that 



