REPORT OF COMMITTEE ON PUBLICATION 



255 



In the cellars where the wines were made in the old way by natural 

 fermentation, the crushed grapes were allowed to ferment spontaneously. 

 In some cases fermenting must from one vat was used to inoculate the next 

 vat of crushed grapes, but neither selected yeast nor sulfurous acid was used. 



No cooling of the must during fermentation was carried out in the manu- 

 facture of any of the wines under discussion. 



The analyses were made in most cases of samples taken about the 

 time of the first racking of the wines in December and January. 



No notes were taken on the varieties of grapes used, the degree of ripe- 

 ness in each instance, etc. Therefore, the determinations of most value 

 in judging the relative quality of the wines produced are those which give 

 us a measure of their soundness. These are primarily the volatile acid and 

 sugar determinations. Tables 1, 2, 3 and 4 give the volatile acid and sugar 

 content of each sample, while Table 5 gives a general summary of the 

 average general composition of all samples analyzed. 



TABLE 1. 



Volatile Acid, Sugar and Microscopical Appearance of California Dry Wines, 

 1913, Fermented with Pure Yeast and Sulfurous Acid. 



District and Color 

 Sonoma County Red. 



White 



Napa County White. 

 Red.... 



