270 



INTERNATIONAL CONGRESS OF VITICULTURE 



Plate II is a graphic representation of the percentage of gas effervescence 

 of the various bottles compared with the average of three untreated (brut) 

 bottles. 



SI GAR 



7 



Time. 



It may be readily seen from the above curves that sugar has a marked 

 effect upon the rate of effervescence of the gas. The first rush of gas is 

 markedly decrease where sugar has been added. With the exception of 

 bottle 4, however, the effervescence in the last 20 minutes of the hour is 

 faster than in the case of the witness. 



Series II. The Effect of Tartaric Acid. 



Instead of adding liqueur at the time of "dosage," as in the previous 

 series, varying amounts of tartaric acid were added to different bottles. In 

 order to prevent too great a modification of the composition of the wines, 

 the tartaric acid was added in the form of crystals in preference to a 

 solution. This made it very difficult to preserve a constant volume of gas 

 in the various bottles since the crystals, before dissolving, caused a brisk 

 ebullition of gas. This variation in gas content is shown in the first column 

 of the analysis given below. 



w 



BE 



0-3 

 Big; 



CMS. PER 100 cc. 



I 



ACIDITY 



.019 

 .019 

 .024 

 .020 

 .014 



