288 GRAPE CULTURE AND 



and all, which was continued for eleven days; the effect in 

 this case is so marked as to leave no doubt of the influence 

 of this factor, and in it lies, probably, at least a part of the 

 explanation of the fact that the hot parts of our State have 

 yielded more tannin in their red wines than the cooler ones. 



The two tanks in which the frames were used (Nos. 558 

 and 559) present a curious problem. In both cases the 

 same amount of tannin was taken up, although in the one, 

 the pomace was in a solid mass, and in the other, was kept 

 diffused all through. The result is disappointing as concerns 

 the three-frame process, and shows clearly why, despite its 

 apparent advantages, this method of treatment has not been 

 widely adopted even in France. It is evident that simply 

 keeping the pomace in the liquid cannot replace the grinding 

 and disintegrating action of the direct stirring or foulage^ so 

 far as the extraction of tannin and color are concerned; for 

 a glance at the color-column shows, that the deficiency of 

 tannin is accompanied by a similar relative deficiency of color, 

 as compared with the tanks that were stirred. The same 

 holds of the single-frame fermentation, where the color is 

 even less; and the fact that an even amount of tannin was 

 extracted notwithstanding the pomace was in a solid mass at 

 the top, is explained by the high temperature which, as the 

 table shows, prevailed in that cap. The same consideration 

 doubtless applies to the "old-style" (No. 562), in which the 

 high temperature of the pomace-cap offset the lack of stirring, 

 and both tannin and color were fully extracted. 



A singular and unexplained fact is the deficiency of tannin 

 in the tank with open foulage, without cover, for which no 

 obvious cause can be assigned; the duplication of the deter- 

 mination, however, leaves no doubt of the fact, which can 

 hardly be explained without assuming that some of the tan- 

 nin at first extracted was subsequently destroyed by the action 

 of the air. If this were so, the full complement of tannin in 



