420 



For the purpose of working the attemperator, an abundant 

 supply of cool water is necessary, and this can be pumped to a tank 

 placed at a higher level than the attemperator itself, from a well, 

 an underground tank, or even a cool stream. By means of a tap 

 fitted on the supplying overhead tank the now of the cooling water 

 can be regulated so as to maintain the suitable degree of tempera- 

 ture in the vat. 



In practice, three to four square inches of surface piping are 

 allowed per gallon of liquor to be cooled. This would be, with water, 

 at from 65 deg. to 70 deg. F^ Supposing an attemperator is 

 required for an 800 gallon vat. Such a vat would not receive more 

 than about 600 gallons of grape must. One lineal foot of copper 

 pipe one inch outside diameter would represent 36 square inches 

 of cooling surface, reckoning that the circle bears to the diameter 

 the proportion of three to one. This would be sufficient for cooling 

 nine to 10 gallons of liquid; for 100 gallons we would require 10 

 feet, and for 600 gallons a coil of 60 feet of one-inch piping. 



Supposing a pipe of one and a-quarter inch outside diameter is 

 used, one lineal foot of such piping would maintain 14 gallons of 

 must at a temperature below 90 deg. F., with water, say, at 68 deg. 

 F.; and a coil made of a 43 feet pipe would control the temperature 

 of 600 gallons of grape must. The cost of such attemperators, 

 with all fittings complete and ready for use, would amount to 

 about <8. 



This metallic spiral coil is only used in reducing the tempera- 

 ture in white wine vats, where the juice has been expressed from 

 the skins ; or in red wine vats provided with a false head, for the 

 purpose of submerging the cap. 



The consumption of water, which varies with the degree of 

 temperature of the must, that of the water itself, and the volume of 

 must to be cooled with this apparatus, amounts to about an 

 equivalent volume of wine to be cooled. 



Muntz and Rousseaux tubular refrigerator. This cooling 

 apparatus, which is constructed by the well-known firm of still 

 manufacturers, Deroy fils aine, of Paris, is, as it stands, one of the 

 most improved wine-coolers constructed. It has been used with 

 much success in the large wineries of Algeria and of the south of 

 France ; but its disadvantage, from the less ambitious Australian 

 wine-grower's point of view, is its cost. 



In the matter of wine refrigeration several factors influence the 

 cost of the operations, viz., the cost of labour for pumping the wine 

 and the water, the interest, and wear and tear of the apparatus. 

 While the first item does not fluctuate very much, the second 

 decreases as the volume of wine handled increases, and an apparatus, 

 by means of which large volumes of wine could be treated at a 



