284 GRAPE CULTURE AND WINE-MAKING. 



Taste, Bouquet. — The wine produced by tlie aid of sugar-water 

 was less acid, and had more flavor (bouquet) than the natural 

 wine ; in short, it was better. 



Durahilitij. — In all respects satisfactory. I sent of this same wine 

 to Kew Orleans, and it arrived there in a clear and perfect state. 



Of the vintage of 1855 I made, instead of 285 hectolitres of 

 wine, 5000 by this manner of operation. Sometimes I varied this 

 slightly. I renewed on certain tubs the mixture of sugar-water 

 eiglU and nine times, viz., two operations with ivhite wine before 

 the fermentation, two with fermented red wine, and four or five 

 with more or less colored white wine. The fermentation was al- 

 waj^s sufficient to let the sugar-water of ten degrees quickly fall 

 to the point. When this takes place, all the sugar is changed 

 into alcohol, and the drawing off must begin. 



GaJTs Experiment on the System of Petiot. 



. . . After receiving the information of this splendid success at- 

 tained by Mr. Petiot by the aid of his system, I concluded to give 

 it myself a trial. I bought, therefore, in the Koncn district, fa- 

 mous for the quality of its red wines, a quantity of husks from 

 one of the best sites which had gone already through the ferment- 

 ation, wnth but a small portion of pedicles mixed, the air having 

 been excluded. At the drawing off of the juice, it resulted in 168 

 quarts of clear wine of 8.8 per cent, of alcohol and 6.1 ^9?'o mille 

 of acid parts, and I supposed that about 30 quarts remained in the 

 husks. I had now to these 220 quarts of a solution of sugar of 

 24 per cent, added (grape-sugar of 84 per cent, of dry sugar). The 

 fermentation set in immediately in a cellar of twelve degrees tem- 

 perature. In the month of March the wane was drawn off and 

 the husks pressed ; the result was 248 quarts. The husks retain- 

 ed, therefore, after the first drawing off, 28 quarts ; consequently, 

 there had been produced. 



Grape wine (168 + 28) 190 quarts. 



Sugar-water wine 220 " 



Total Tig " 



The acids, which must have been reduced to exactly three per 

 cent, by the sugar solution, proved to be four j^ro milk; conse- 

 quently only one pro mille was still received from the husks. 

 This same wine, after keeping it for about two years, required 

 such an exquisite aroma, fine taste, and brilliant color, that it 

 struck every body as quite extraordinary. 



Ajyplicatiou of the '■'■Extractor'''' to Petiot s Method. 

 The "extractor" may serve as "fermentation-tub" when red 

 grapes are worked up by Pdtiot's system, to produce four times 

 more wine. To this end, our drawing shows it with a fermenta- 

 tion-tube and a water-vessel. Its inner construction has to be 

 slightly changed for the purpose, so that the distance between A 



