ACTION OF OXYGEN ON WINE 139 



quired in the form of some startling experiments which 

 at the same time furnished a verification of his ideas, 

 and constituted a classical demonstration. Here are 

 some which were used to illustrate this subject. 



Suppose at the end of the fermentation, at the time 



FIG. 13. Mycoderma of wine. 

 Submerged. In the state of flowers of wine. 



when the wine, already clear, is still saturated with 

 carbonic acid, we fill a bottle full in such a way that at 

 no time during the process does the wine come into con- 

 tact with the air. This operation ended, the bottle is 

 hermetically sealed by melting wax over the stopper. 

 The wine thus treated remains indefinitely as it was at 



