WINE-MAKING IN CALIFORNIA. 277 



at the time of going to press. While in some cases the dif- 

 ferences in the outcome are already apparent, and are even 

 indicated by the chemical analyses, in others they are at 

 present very slight, and if existing at all, will become obvious 

 only in the development of the wines. 



As will be noted, these experiments were all conducted 

 within the limits of temperature adapted to "high fermenta- 

 tion," since no means were at hand for maintaining a tem- 

 perature sufficiently low for the "low fermentation" proper. 

 It is intended to arrange for such experimental low fermen- 

 tations next season, in order to test the question whether in 

 wine-making the same precautions now universally practiced 

 in the case of beer, might not be profitably employed in the 

 preparation of wines which, like those of the Rhine and 

 Moselle, are essentially low-fermented and' can not be suc- 

 cessfully reproduced by the aid of high fermentation. For 

 the present the question of how best to manage the fermen- 

 tation at the prevailing vintage temperature of California is 

 the one having the greatest practical interest, and to this end 

 the experiments were directed. 



On account of the heavy pressure of vintage work, these 

 somewhat laborious experiments had to be deferred until 

 after the main crop was in, and out of hand. The grapes 

 used were a very good article of second-crop Zinfandel, cour- 

 teously donated for the purpose by Mr. J. Gallegos, of Mis- 

 sion San Jose. About one and one-sixth ton of these grapes 

 was received in excellent condition, having been packed in 

 the basket crates sent from the University for the purpose. 

 The berries were rather small and the bunches quite loose, 

 but thoroughly sound; taste agreeably sweet, and juice abun- 

 dant. The composition of the latter was as follows: 



Solid contents by spindle 21.05 



Sugar by copper test 19.75 



Acid 65 



Ash .27 



