418 



follows that the wine suffers in bouquet and aroma as well as in 

 delicacy and purity, and is tainted by the deleterious products of 

 undesirable and injurious bacteria, becoming fiery and heady, and 

 suffering greatly in character. 



These bacteria, feeding on what sugar is left unfermented, and 

 also on the spirit or on the tartar of the wine, cause lactic or 

 mannitic, acetic, tartaric, and butyric fermentations, which form 

 products giving sweet-sour or milk-sour acid and mousy tastes, all 

 defects developed by keeping the wine, causing it to become flat, 

 turbid, and difficult to clear. 



REVIVAL OF FERMENTATION. 



It sometimes happens that, in spite of all care and precaution, 

 some vats get " stuck " before fermentation is completed. In such 

 cases the remedy must be applied at once, and the wine-maker has 

 the choice between several means of attaining that end. 



One of the simplest is to draw the wine from the hot vat and 

 fill smaller casks or vessels in which it will soon cool, with the 

 result that the ferments will revive and show a tendency to accom- 

 plish their work. When this is noticed, the wine is restored to the 

 vat, and a small addition of must in full fermentation added at the 

 same time will soon help to restore matters. 



The surest way of restoring fermentation in a " stuck " vat, or 

 of preventing the temperature rising too high, is, however, to use a 

 refrigerator or wine-cooler. 



REFRIGERATORS, also called " attemperators," are mechanical 

 devices for the purpose of cooling liquids, whether it be milk, as in 

 a dairy, mash in a brewery, or must in a winery. 



Several types are in use for that purpose, those which have met 

 with greater favour being : 



Metallic fermenting vats, enamelled inside, so as to protect the 

 metal against the corrosive action of the acids in the wine. These 

 vats are covered externally with coarse canvas, of the texture of 

 cheese-cloth, which is kept constantly wet. They may be placed in 

 a draught to increase evaporation, and thereby reduce the temperature. 

 These vats have not become very popular, for the reason that they 

 are somewhat high in price, and the cost of substituting wooden 

 vats for them would be rather heavy. They were, for the first time, 

 in Algeria. 



Metal spiral coils, plunged in the fermenting must, and through 

 which cold water is passed, have hitherto been much used in 

 breweries as well as wineries. It consists of a horizontal circular 

 coil to suit the shape of the vat, and made of tinned copper pipes one- 

 sixteenth of an inch thick and one inch to one and a-quarter inch 

 outside diameter, with supporting stays and suspending rods, by 

 which it may be hung in the vat at any desired depth. The pipes are 



