32 ENOLOGICAL STUDIES. 



the accuracy of these first samples can not be trusted yet as all were 

 taken in the same manner it is evident that the grapes used in the 

 unveasted vats were decidedly less acid than those in the yeasted 

 vats. The volatile acid in every instance shows a good condition as 

 to soundness of the fermentation. 



The increase of the sugar-free solids as the fermentation pro- 

 gressed is marked, as was to be expected, and the difference in solids 

 between the wines from the two casks shows also the effect of incom- 

 plete fermentation on the pulp in the case of vats 1, 6, and 8. 



The pomace samples show a very variable composition as to 

 alcohol, sugar, and acids. It is peculiarly difficult to take a small 

 sample of a grape pomace which shall be a composite of the mass, 

 and this may account for some of the variations. But the very high 

 sugar content of the pomace from vat 1 is due to imperfect fermenta- 

 tion of the pulp. The high acid content of the pomace samples cor- 

 responds with the known fact that the free juice, either before or 

 after fermentation, does not carry as much acid as the pulp. 



It would appear that a method by which the fermented pulp could 

 be well drained and not submitted to pressure would give a wine of 

 much better character than when the press wine is mixed with the 

 free run. 



O 



