" Casse " IN Wine. 6i 



The above figures show the number of days which elapsed before 

 the wine, which had started to settle before sterilization, showed any 

 signs of recurring " casse." In the cases where " ist day " appears, 

 it means that heating had no appreciable effect. In cases where the 

 word " nil '"' appears, it indicates that after one month the wine had 

 not shown any new sign of " casse," and in some cases had become 

 bright, leaving at the bottom of the test-tube a brown deposit. 



It results from the above that a temperature of 75°C.. acting 

 for at least ^-minute, is required to kill the ferment and its diastase. 

 In practice, this temperature should prove sufficient, as in most 

 modern wine Pasteurizers the wine remains in contact with the warm 

 water for at least two minutes. 



Before ending this paper, we must draw attention to the fact 

 that this temperature of 75°C. is much higher than that required to 

 kill micoderma vini, micoderma aceti, tourne or amertume ferments. 

 According to Gayon's experiments, these diseases may be effectually 

 checked bv allowing the wine to remain for 2 min. at a temperature 

 of 60OC. 



This means that greater care must be observed in excluding air 

 ■during the process of heating and cooling, or the wine would acquire 

 a cooked taste. 



It would be interesting to ascertain whether the duration of 

 effectual heating is function of the alcoholic strength and acid per- 

 centage of the wine. 



The wine experimented upon contained io'6';'o of alcohol by 

 volume and 5"! grammes total aciditv. 



BIBLIOGRAPHY. 



A. Bouffard, La Casse des Vins, 1897. 



., Maladies Microbiennes de la Casse des Vins, 1897. 



„ La Casse des Vins, in Prog. Agric, Vol. 27, 1897; 



p. 175, pp. 209-214. 

 „ Le Cassage de Vins, Communication a I'Acad. des Scs. 



Paris, 1894. 

 Roos et Lagatu, Recherches sur la Cassedes Vins. 

 Henri Alliot, Sur une nouvelle methode de traitement de la Casse, 



in Prog. Agric, Vol. 35, 1901, pp. 550-555. 

 L. Degrulli, Traitement preventif de la Casse de Vins, in Prog. Agric, 

 Vol. 30, 1898, pp. 1 21-125. 

 ,, La Casse et les ventes de vins, in Prog. Agric, Vol. 29, 



1898, pp. 321-324. 

 „ Traitement des vins blancs qui cassent, in Prog. Agric, 



Vol. 27, 1897, p. 91. 

 „ La Casse des vins a la Societe des Agriculteurs de 



France, in Prog. Agric, Vol. 27, 1897, pp. 531-533. 

 ., Theorie nouvelle sur la Casse des Vins, in Prog. Agric, 



Vol. 27. 1897. p. 734. 



