REPORT OF COMMITTEE ON PUBLICATION 



271 



The percentages of effervescence, plotted as in Series I and comparable 

 to them are shown on Plate III. 



TARTARIC ACID 



With the exception of bottle 1, the "sparkle" or first rush of gas is practi- 

 cally identical with that of the witness. It is probable, however, that the rate 

 of effervescence at the start is governed chiefly by the total gas present in 

 the bottle rather than any effect of added tartaric acid, as is shown by com- 

 paring bottle 2 with the witness. Again, this rapidity of effervescence just 

 after opening may have been due to cream of tartar which precipitated out 

 after storing in the ice chest, as it was noticed in several instances that gas 

 broke readily from small particles in the wine. It would seem that the 

 tartaric acid causes the "sparkle" to be prolonged even in the case of bottle 

 1, where the total volume of gas is only about two-thirds that of the witness. 

 In other words, with increased tartaric acid there is a less abrupt decrease 

 in the rate of effervescence after the first ten minutes. 



Series III. The Effect of Citric Acid. 



Citric acid was added in the same manner as tartaric but no difficulty 

 was encountered in maintaining a uniform gas content, as in the case of the 

 latter. In the results given below the added citric acid has been calculated 

 as tartaric for the sake of convenience. 



w an o< o CMS. PER lob cc. 



I 



Witness. 

 1 

 2 

 3 

 4 



1336.4 

 1328.8 

 1243.8 

 1334.5 

 1166.4 



n 



n 

 p 



83 ! 7.6 

 518.2 

 644.4 

 647.3 

 636.0 



II 



o 



12.43 

 12.51 

 12.37 

 12.55 

 12.32 



