22 ENOLOGICAL STUDIES. 



details of using yeasts and thereby answer a practical purpose, 

 though a full report on the development of the wines when treated 

 with pure yeasts can not be made until tfre work now in progress is 

 completed. 



The present report comprises the records of two series of vats, one 

 series of which was yeasted with a fresh culture known in this labora- 

 tory as No. 162. It was obtained from a good German wine made 

 in the Ahr Valley, and isolated at the Geisenheim laboratories. This 

 yeast was selected because the conditions of wine making in the Ahr 

 Valley bear a resemblance to the conditions in the northern grape 

 belt of the United States, in that the climate is often too cool and 

 the grapes are frequently low in sugar and high in acid. 



The yeast cultures were made in 5-gallon bottles of sterilized red 

 grape juice and used when in full activity. The unyeasted vats 

 were handled in every particular like the ones yeasted, save that the 

 yeast culture was not used. One of the vats hi this second series, 

 No. 8, was not washed clear of yeast sediment from the former run, 

 but this yeast seems to have given it no advantage over the others 

 of the series. The quantity of native yeast remaining in this vat 

 was equal to many tunes the quantity introduced by inoculation of 

 the yeasted vats. 



This work was done at a winery in Sandusky, Ohio, under the 

 same conditions in every particular as are generally observed at that 

 plant. Each vat was gallized, as described hereafter, in accordance 

 with the practice of the wine maker in these cellars. It should be 

 stated that in describing how this wine was gallized the department 

 does not indorse nor in any way countenance this practice. We 

 merely adopted for the purpose of the experiment the existing com- 

 mercial practice in order to study the changes wrought by the intro- 

 duction of the pure yeasts. The work of the author consisted merely 

 in adding the yeast, keeping notes on the progress of the work, and 

 taking the necessary samples for the chemical analyses. 



NOTES ON FERMENTATION OF THREE VATS OF IVES GRAPES SOWN 

 WITH YEAST NO. 162 (ALL DRAWN TO CASK 64). 



RECORD OF VAT 11. 



October 1, 1908, 945 a. m. Yeasted bottom of clean vat with 1.5 

 gallons of yeast No. 162. Filled with crushed and stemmed Ives. 

 Temperature of pulp 17 C. at start; when half full yeasted again 

 with 1.5 gallons of No. 162. Temperature of pulp 16 C. when half 

 full. Finished filling at 10.20 a. m., used 2.5 tons of fruit; tempera- 

 ture over surface of vat varies from 14 to 16 C.; room temperature 

 18.6 C. 



Gallized, using 125 gallons of sugar sirup made by using 3 pounds 

 of granulated sugar per gallon of water; temperature of sirup 17.4 C., 



