ge folroe aearay Royal Microscopical Society. 1 
Another sample of juice was similarly treated to the foregoing, 
but fermented at a temperature ten degrees higher. The ferment- 
ation in this case was visible on the third day, and at the end of 
fourteen days 17°40 per cent. of alcohol had been generated in the 
“must ;” and at the expiration of a month, the temperature being 
continuously maintained at 75° Fahr., the proportion of alcohol had 
increased to 18°26 per cent. The yeast cells were much shrivelled, and 
some appeared to have burst; in fact, altogether the higher temperature 
was clearly less favourable for good, steady, healthy fermentation. 
In another wine experiment the percentage of glucose in the 
juice was made up to about 40 per cent., and the fermentation was 
conducted at a temperature of about 65° Fahr. 
The juice was prepared from the same sample of grapes as that 
employed in the first wine experiment above described, and the two 
samples were fermented side by side. 
The fermentation did not start so soon as in the other wine 
experiments, the large percentage of glucose having delayed the de- 
velopment ofthe yeast cells nearly two days beyond the usual time. 
On the tenth day 10°62 per cent. of alcohol had been generated in 
the juice, and at the end of a month the percentage of alcohol had 
increased to 17°26 per cent., being 1°39 per cent. less than the 
quantity produced in the sample which contained the lower per- 
centage of glucose. 
It is upon this and similar results obtained under the like cir- 
cumstances that the statement above is founded, vz. that the alcohol 
and sugar combine to act as an antiseptic. 
In all these cases the wine ferment has the advantage, and has 
proved itself to possess greater fermentative powers than the malt 
ferment. 
From the results obtained in the fermentation of grape juice I 
cannot refrain from expressing my opinion that it would be an im- 
provement in the manufacture of wines if, where the percentage of 
glucose in grape juice is low, an addition of grape sugar were made 
before or during the fermentation of the “ must.” 
The addition of the sugar would assist in exhausting the juice of 
its fermentative power which is generally in excess of the glucose 
naturally present, and tend to prevent acetous fermentation, and 
the development of obnoxious fungoid growths. It would also have 
the effect of obviating to a great extent the necessity for fortifying 
many descriptions of wine, and impart to them a greater body by 
reducing the proportion of water added and which is present in the 
alcohol used for fortifying. 
In selecting, however, samples of glucose or sugar for this pur- 
pose great care would require to be exercised, to ensure their freedom 
from microscopic animals and germs. 
