412 



has subsided during the period of rest of the must is sent to the 

 still-house, where it ferments. 



By this method most of the undesirable microbes present in 

 grape must are carried down in the sediment and removed from the 

 clear liquid, in which remain a number of yeast germs, which are 

 more resistant to the action of sulphur fumes, and soon take charge 

 of the fermentation, which then proceeds slowly and evenly, and 

 without further trouble. 



YEASTS AND FERMENTS. 



With clean casks and good must from suitable grapes^why is 

 it that under the present method of wine-making in Australia there 

 is such a variety of wine being made ? Why does the wine some- 

 times turn good, indifferent, and]generally, too often unfortunately, 

 goes bad ? 



Although the raw material is apparently the same, , : it often 

 happens that the wine of one vintage differs in quality and character 

 from that of the next vintage. 



These questions lead jto the consideration of the n causes and 

 conditions which influence wine fermentation. 



Saccharomyces cerevisix, or yeast of beer (highly magnified). 



To the quality of the grapes and the location they are grown in, 

 is there not another factor which influences the quality of the wine ? 

 The researches of Pasteur and others have demonstrated that to 

 these must be added the variety and purity of the yeast or leaven. 



