MCTORIAX WINES. 



309 



1892; Jour. Chem. Soc. Abstr., 1893, p. 169) there is a tendency 

 for some of the levulose of the must to remain unfermented, in 

 which case it is liable to produce secondary fermentations. 



To sum up : Victorian musts contain nearly 50 per cent, more 

 sugar than they ought, if desired to give a wine of the average 

 French and German alcoholic strength. A reduction in the sugar 

 and an increase of the acidity of musts are the problems in 

 Australian viticulture which demand the earliest attention. It 

 will be seen in the detailed tables that some musts aj)proach the 

 French and German standard much more closely than others, so 

 that the problem is one capable of practical solution. 



It is with great pleasure that I desire to acknowledge the 

 facilities rendered me in this work, in the middle of their own 

 but-iest time, by the proprietors of the vineyards at which the 

 tabulated determinations were made. 



