REPORT OP COMMITTEE ox PUBLICATION 



275 



Time- 



The sugar content is highest in bottle 1 and a comparison of this curve 

 with that of bottle 1, series 1, showis a marked similiarity. In the last 20 

 minutes of the hour the rate of effervescence in bottle 1 is faster than in 

 bottle 2, while 3 is the fastest of all. The sugar is lowest in bottle 3. The 

 tannin content is practically the same in bottles 2 and 3, while in 3 the 

 acidity is highest. From the previous data we would expect the effervescence 

 in bottle 3 to be faster than the others, which it is. 



Bottle 4 is highest in tannin and slightly higher in sugar than the other 

 bottles of this series. If previous results are correct, the gas evolution should 

 be slow. By reference to the curve (Plate VII), it will be noted that such 

 is the case. 



Since the experiments described were merely of a preliminary nature, 

 no definite conclusions can be drawn. It would seem, however, that sugar, 

 tannin and glycerine exert a marked retardative action on the effervescence, 

 while with the tartaric and citric acids, the effervescence seems to be pro- 

 longed and not hastened. The fixed acidity of the wines used in the experi- 

 ments was already exceptionally high so that any effect due to acidity may 

 not have been so noticeable as it would have otherwise been. 



