140 PROCEEDINGS OF SECTION B. 
used in a few isolated cases, where the vigneron has realised 
the importance of leaving nothing to chance in this world of 
competition. 
Distillery Y easts, 
Vignerons, however, are not the only men who are 
ignorant or apathetic regarding the properties of yeasts. I 
have heard of a distillery where they use a brewery yeast for 
pitching their wort. It is possible that this may be correct, 
but it is more than probable that it is not. Distillery yeasts 
and brewery yeasts are two different things—as different 
from-one another as Gorgonzola is from Cheddar cheese. 
To the distiller, an incomplete fermentation is a loss, but to 
the brewer it may not be. The distiller requires a straight 
fermentation, while the top-fermentation brewer relies upon 
an after-fermentation in the barrels. 
Malt Wwme. 
Wines are presumably derived from the grape ; but within 
the last few years, wines have been made from malt. The 
sweet wort is infected with lactic bacteria, and after the 
requisite acidity has developed various wine-yeasts are 
added, according to the kind of malt-wine desired. The 
fermentation is accelerated by the addition of raw sugar. 
After the fermentation, the only thing that remains to be 
done, and that the most important. is to eliminate the malt 
flavour. This is accomplished by keeping the wine at a 
temperature of 50° C., and continually renewing the air m 
contact with the surface for some weeks. The malt odour 
entirely disappears, and a pleasant aroma takes its place. 
By usmg different yeasts, sherry, Madeira, and other malt 
wines can be made, which compare favourably with the 
average quality of wine usually sold. 
The production of differenb malt wines from the same 
wort by specific yeasts infers that the yeast is entirely 
responsible for the flavour and bouquet. This is a matter 
that is open to doubt, and, although the different yeasts 
have some influence in producing distinctly flavouring sub- 
stances, yet it can scarcely be denied that the grape is of 
the most importance. It is interesting to note in this re 
lation that the sixth Austrian Wine Congress concluded 
that pure yeast must be carefully chosen; that the distinc- 
tion caused by its use is most marked in young wines, and 
less in mature wine; and that the effect of the yeast on the 
bouquets of well-made wines is hardly noticeable. 
