425 



The following fermenting chart illustrates the progress of fer- 

 mentation under circumstances which I shall briefly explain : 



Cfc 



vK 



..F 



V I VA 

 O 





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IM* i!^^s^$S3!!!ss;s?- 



*Ttl 



w 



& 



In order to further assist the yeast germs, the grape must, 

 subjected to the cooling effect of the ice, received an addition of 

 2oz. to 3oz. of tartaric acid for every 100 gallons. No. 1 diagram 

 illustrates the course of fermentation in a vatting of Malbec 

 previous to the date when ice was used at all. Such defective fer- 



