WINE-MAKING IN CALIFORNIA. 289 



the ''Morel" product might be explained by the presence of 

 the astringent stems. 



The column giving the color-intensities is very instructive 

 also. It will be seen that those yielding a low color were 

 the two tanks with frames, already discussed, and the low- 

 temperature fermentation, No. 562, in which despite diligent 

 stirring, and the pretty full extraction of tannin, that of the 

 color remained incomplete, being nearly one-third less than 

 the maximum. 



The full discussion of the bearings of these fermentation 

 experiments is perhaps best deferred until the development of 

 the wines, and their full analysis in their more advanced con- 

 dition, shall give more data in regard to the final results ot 

 the several treatments. Those familiar with the subject of 

 fermentation may, however, already derive important lessons 

 from what is recorded above. Of course, these results must 

 be verified by repetition during the coming season, before 

 they can be accepted as maxims; but there is much that 

 cannot well be upset by any subsequent experiments. Among 

 the points that may be considered well settled, is that the 

 method of fermentation adopted by this department (viz. . 

 floating cover, with thrice daily stirring) is amply justified by 

 the outcome'of the nine fermentations. It secures all the ad-, 

 vantages of aeration, full extraction of tannin and color, and 

 maximum of alcohol, without any risk of acetification if 

 properly managed. The method has been carried out on the 

 large scale by Mr. John Gallegos for two years past, and has 

 yielded excellent results; the only difficulty encountered be- 

 ing that in the case of very soft-skinned grapes, the frequent 

 stirring reduced them to a pulp which it was difficult to press. 

 In such cases the stirring must be moderated and made with 

 implements having the least crushing effect; but I am satis- 

 fied that in the hot vintage-climate of California, the leav- 

 ing-open of fermenting tanks to the access of air is most 



