REPORT OP COMMITTEE ON PUBLICATION 



269 



In comparing various champagnes, it was noted that the rate of efferv- 

 escence was extremely variable with different wines having approximately 

 the same internal pressure. Three bottles, each with an internal pressure of 

 five and one-half atmospheres discharged their gases in variable ways. These 

 wines were, however, of different composition and suggested a series of 

 experiments on our part to determine whether the composition of a cham- 

 pagne exerted any influence on the effervescence of the gas. The preliminary 

 experiments of this series are described below. 



The champagnes used were prepared by Mr. Charles Jadeau at the Italian 

 Swiss Colony's champagne cellars at Asti, California. They were normal 

 sparkling wines of a single cuvee, the composition being modified after dis- 

 gorging, the time at which the "dosage" is ordinarily practiced. 



The experiments were divided into series according to the modification. 

 The various series of bottles were modified as follows: 



Series 1 Varying amounts of sugar (liqueur). 



2 ' " tartaric acid. 



3 " citric acid. 



4 " tannin. 



5 " glycerine. 



6 ' extract. 



Three bottles were left untreated to serve as "witnesses." The average 

 of these three bottles was obtained and used as a basis of comparison. 



After treatment, the bottles were allowed to rest at a temperature of 

 43 F. for about a month and the rate of effervescence of the gas was then 

 determined. The cork was pierced with the tap which connected with the 

 measuring burette. The volume of gus was measured at stated intervals 

 until the time of evolution totaled one hour. The remaining gas in the 

 bottle (A Figure 1) was then shaken out, and finally the bottle was 

 warmed to 50 C. to remove all possible traces of gas. 



In order to represent the effervescence graphicaly curves were plotted 

 in which the time was measured along the abscissa and the per cent of gas 

 evolved on the ordinate. The per cent of effervescence was obtained by 

 dividing the volume of gas given off in a certain time by the total volume 

 of gas in the bottle. 



The results, as obtained in the preliminary series, with the plotted 

 curves graphically representing the "sparkle," follow in detail. 



Series I. The Effect of Sugar (Liqueur). 



Varying amounts of liqueur were added to several bottles of the "brut" 



champagne so that they represented a "dosage" of 2, 4, 6 and 8 per cent, 



respectively. After allowing to stand, as previously stated, and measuring 



the gas, analysis of the wines was made. The results are here tabulated. 



w WH o- 3> CMS. PER 100 cc. 



