444 AMERICAN GRAPE CULTURE. 



ing room, if care is taken not to let the tem 

 perature sink below sixty-five at night. 



Let us suppose, here, that this new wine is 

 wanted for immediate use, and we may intro 

 duce the results of some of M. Pasteur s most 

 recent experiments. They can be easily re 

 peated by any one. In experimenting for the 

 destruction of fungi, which he supposed to 

 cause the diseases of wine, he found that they 

 were destroyed by heating it. His later ex 

 periments seem to show that a temperature not 

 exceeding one hundred and fourteen degrees 

 Fahrenheit is sufficient for the purpose. The 

 question is, Will this injure the wine ? and just 

 here is the point we alluded to. According to 

 M. Pasteur, it not only does not injure the 

 wine, but hastens its ripening, producing in a 

 few hours all the fine qualities that we have 

 been in the habit of expecting to come from 

 years of careful keeping in good cellars. The 

 process is applicable to all wines, and renders 

 them, he says, capable of long, if not indefinite, 

 preservation. We suggest, therefore, that the 

 experiments of M. Pasteur be repeated on 

 wine made in bottles,, to hasten its ripening; 

 for it may be that we can have good wine to 

 drink generally the first winter, instead of the 



