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ENOLOGICAL TECHNOLOGY. 



The investigation falls naturally into two parts, one dealing with 

 the study of alcoholic ferments and the malorganisms associated with 

 them in fruit musts, ciders, wines, and fruit by-products; the other 

 with the composition of fruits and fruit juices and their fermented 

 .products, and the critical examination of the residue which is left 

 in the marc or pomace as a partial waste product. 



In the fermentation studies the pure cultures of the various organ- 

 isms which occur in fruit musts or similar products are separated. 

 These organisms are isolated and their growth activities studied as 

 alcoholic ferments or as malferments which destroy the sugar, alco- 

 hol, acids, etc., which it is desired to produce. 



The pure cultures which have given the greatest promise in Europe 

 have been studied and compared with those isolated in this country. 

 Having thus determined the vital activities, methods of control are 

 studied, that the cultures of pure ferments may be utilized to produce 

 the desired qualities in products manufactured from fruit juices, and 

 either to suppress or destroy undesirable organisms. Cellar tests on 

 the use of the pure cultures in comparison with each other and with 

 unyeasted must are made, and also tests on the use of sulphur in the 

 fermenting and handling of fruit juices in the cellar. These studies 

 are conducted by William B. Alwood, enological chemist, with head- 

 quarters at Charlottesville, Va. 



. CANNING INVESTIGATIONS. 



Extensive studies of the processes used in food preservation at 

 canning factories are made in order to aid in the improvement of the 

 general quality of canned goods and to lessen the losses due to defective 

 methods. Cooperative work is also being carried on with the canners 

 and dealers to determine the reasonable requirements for quality and 

 quantity in the different grades of canned goods. Studies on the 

 manufacture of tomato ketchup without the use of chemical preserva- 

 tives have been continued, and the experiments -have been extended 

 to include the packing of shrimp and the curing of sea fish. The work 

 is done under factory conditions and in lots of such size as to have an 

 immediate commercial value. A. W. Bitting has charge of these 

 investigations with laboratory headquarters at La Fayette, Ind. 



MANUFACTURE OF DENATURED OR INDUSTRIAL ALCOHOL. 



In accordance with the direct authorization of Congress that inves- 

 tigations be conducted "to demonstrate and illustrate the methods 

 for the making of denatured alcohol on a scale suitable for utilization 

 by the farmer, or associations of farmers," a small experimental still 



ICir. 14] 



