282 GRAPE CULTURE AND 



ture then rapidly declined, and the mash was ready for press- 

 ing quite twenty-four hours before the tank which had heen 

 fermented with the cover on. The latter reached its highest 

 temperature about the same time as No. 560, but it was only 

 92, 3 lower, and the most violent fermentation occurred 

 about eight hours after the violent outburst of the companion 

 tank was over. A slight action continued quite twenty-four 

 hours longer in the tank fermented with the cover on. 



In the latter respect we have here the reverse of what oc- 

 curred in the hot chamber, where the mash having the cover 

 on went through most rapidly. But this was not much stirred 

 at first, and the larger experiment conforms to the presump- 

 tion in the premises, which is that the more perfect aeration 

 will bring about the most vigorous fermentation. 



In the case o( No. 563, the " Morel process," in which the 

 grapes were put in the tank with the stems uncrushed, and 

 were gradually crushed with pole provided with cross pegs, the 

 course of the fermentation seems to have been governed more 

 by the fact that the stems kept the pomace diffused through 

 the whole mass, than by the intended gradual crushing of the 

 grapes. The latter were so tender that after the fourth day 

 little more crushing could be affected, the whole having be- 

 come so liquefied that the berries remaining uncrushed evaded 

 the pole; but instead of forming a solid cap on top, the pomace 

 and stems always reached within six to nine inches of the bot- 

 tom of the tank; and thus the fermentation was accomplished 

 nearly under the same conditions as that of No. 558 (three 

 frames), but with the addition of aeration. Hence the tem- 

 perature rose higher than in any other mash fermented in the 

 same room, viz.: to 97. This maximum was reached about 

 the same time as in the others on the fifth day; but the fer- 

 mentation continued slowly, and doubtless, in consequence of 

 the occasional crushing of fresh berries, the wine was longer 

 in getting dry than any of the rest. It thus appears that in 



