PROCEEDINGS OF SECTION B. 219 
that the Victorian wine-maker or vendor who resorts to the use 
of salicylic acid does so to escape the consequences of faulty 
manufacture, or of subsequent incompetent handling in the 
cellar. 
Our climate furnishes no excuse for the wine-maker who resorts 
to the use of salicylic acid, as he can, if he cares to take the 
trouble, effectively control the temperature of fermentation! 
and the proportion of acidity in the must to a nicety, as is so suc- 
cessfully done in the hot climates of the South of France, 
Algierst®, and California!?, and by a few of our more pro- 
gressive vignerons. The adjustment of the amount of tannin in 
the wine and other recognised legitimate treatments, and finally 
pasteurisation!S or sterilisation!® (already applied on an enor- 
mous scale in European wine countries!**), afford the soluticn 
to every difficulty the wine-maker or wine merchant has to con- 
tend with, so far as the production and management of sound 
marketable wine of good quality is concerned. 
Among the twenty-seven European and ten Californian wines 
examined, not a single one was found to contain salicylic acid, 
boric acid, formaline, or fluorides, so that the foreign wine-maker 
can produce a wine and send it across the equator, store it for 
years, and sell it in perfect condition in a country where the use 
of salicylic acid is not forbidden without condescending to avail 
himself of the free opportunity for adulteration. 
It is evident, as an indirect result of this examination, that 
increased scientific knowledge and training are urgently needed 
by our wine-makers in order to enable them to produce sound 
marketable wines not requiring the addition of anti-ferments. 
But it should be remembered that so long as no restrictions are 
placed on the use of preservatives in this colony, wine-makers 
cannot be expected to avail themselves of the facilities afforded 
for scientific instruction in vinification by such an institution as 
the Viticultural Station at Rutherglen. 
There is abundance of recent work on artificial and natural 
digestions to prove that all the preservatives or anti-ferments are 
anti-digestives, more or less, and that, on hygienic grounds, their 
use is to be generally discouraged and absolutely condemned when 
resorted to as in the case of wine, to enable an unsound product 
to be palmed off on the consumer. It is to be remembered, also, 
14 Miintz and Rousseaux. Etudes sur la Vinification et sur la Refrigération des 
Mouts, 189° ; also Studies on the Importance of Refrigeration in Wine-Making. Translated 
by W. Perey Wilkinson. Australian Vigneron. 1896. 
15 L Roos. L’Industrie Vinicole Mé:idionale. Montpellier. 1898.; also L. Roos. Wine- 
Making in Hot limates. Translated by Raymond Dubois and W. Percy Wilkinson. 
Department of Agriculture, Victoria. 1900. 
16 H. Dessoliers. Vinification en Pays Chauds. Alger. 1894. 
17 A.P. Hayne. The Control of the Temperature in Wine Fermentation. University 
of California, Sacramento. 1897. 
18 Percy Frankland. Pasteur Memorial Lecture. Jour. Chem. Soc. 1896. pp. 
19 U. Gaxyon. Revue de Viticulture. 1894 
19* Franz Malvezin. Manuel de Pasteurization des Vins et Traitement de leur 
Maladies. Paris. 1899. 
