1260 THE FRUIT INDUSTRY IN NEW YOEK STATE 



the Boomer & Boschert Press Company, of Syracuse, K". Y., the 

 leading manufacturers of wine machinery : 



Start on the platform of the press and lay a rack; place thereon a form 

 three and one-half inches deep, and five or six inches smaller each way than 

 the rack. Over this form spread a high-grade cotton cloth which comes for 

 the purpose. Fill the form even full of pomace, then turn in the sides and 

 ends of the cloth over the pomace, the cloth being of sufficient size to cover. 



The form is now raised and another rack placed upon the layer of pomace 

 thus made, the form being placed upon the new rack, a cloth again placed 

 over it, and another layer of pomace put in as before. Eight or ten racks are 

 used in one cheese, and as many cloths less one. When the last layer is 

 formed, the form is taken off and a rack placed. The follower is then put on 

 and the pressure applied. 



The advantages of the hydraulic wine press are, that it is a 

 clean and sanitaiy method and that it yields more juice, of a 

 better quality, and at a less cost than was given by the old style 

 presses. 



In large wineries, where many tons of grapes must be handled 

 daily, a number of hydraulic presses are operated. To keep the 

 presses rapidly supplied with material, a transfer car system is 

 used. This system consist of trucks running on tracks laid on 

 the floor between the presses and loading platform, whereby loaded 

 and unloaded trucks are transferred between the presses and the 

 loading platform. Thus, while one cheese is in the press under 

 pressure, another is ready to take its place when it is removed. 

 The transfer car system is shown in Fig. 412. 



Fermentation 



The juice, or must, is conveyed from the press into open tanks 

 or vats which have a capacity of from 500 to 5,000 gallons or more. 

 It is good practice, particularly in the manufacture of dry white 

 wines, to allow the must to settle and clear itself before putting it 

 into the fermenting vessels. 



The minute yeast cells on the outside and bloom of the 

 grape cause fermentation. They multiply and attack the suirur 

 in the must, breaking it up into almost equal parts of alcohol and 

 carbonic acid gas. As soon as the active fermentation is com- 

 pleted, .the new wine is drawn from the pomace and is put into 

 closed casks and tanks. It now undergoes a slow, or so-called 

 secondary fermentation, and the sediment settles to the bottom. 



When the new wines have fully settled, they should be d 

 off into clean casks in order to rid them of the sediment. Tl 



