284 



GRAPE CULTURE AND 



mented at 75, and did not exceed 83. It had become fairly 

 still on the tenth day, and should have been pressed on the 

 eleventh; while the tank similarly treated at 75 was pressed 

 on the eighth day. It was a healthy steady, fermentation, at 

 no time threatening to froth over the tank, and only fora short 

 time frothing over even the floating cover. It was by far the 

 most comfortable fermentation of the nine. 



COMPOSITION OF THE WINES. 



The table below shows the composition of the wines result- 

 ing from the several fermentations. They were all analyzed, 

 and their color determined, within a few days after pressing, 

 the murk being filtered for the purpose. 



COMPOSITION OF GRAPES AND MUST, AND WINES PRODUCED THERE- 

 FROM BY DIFFERENT METHODS OF FERMENTATION. 



