468 



The Pousse Ferment, 1000 



1 



appearance they are very much alike, and show like very minute 



filaments, grouped together in mucous bundles. 

 The Pousse microbes 



attack the tartaric acid 



of the wine, which it 



transforms into acetic 



and propionic acids, 



whilst in the Tourne 



the tartaric acid is 



turned into carbonic 



and lactic acids. The 



diseased wine tastes 



flat, its colour is 



precipitated. In the 



Pousse gases are gene- 



rated, which, should 



the cask be tightly 



bunged, may cause 



the head to bulge out. 



The carbonic acid 



bubbles appear on the 



surface as fine per- 



sistent bubbles. Under the microscope the ferment of the Tourne 



shows in the form of long batonnets or rods, without movement. 



The remedy prescribed is to add cream of tartar to the wine and 



pasteurise it or fortify it up to 14 to 15 per cent, of alcohol (30-32 



per cent, proof). 



Ropiness, also called " grease disease," is peculiar to white wines, 



deficient in tannin. Such wines are turbid in look, flat, and viscous 



in appearance. The ac- 

 tive agent of the disease 

 is a microbe which, at 

 first sight, is not unlike 

 the micodenna aceti. It 

 is, however, encased in a 

 sheath of viscous mat- 

 ter which gives to wine 

 an oily appearance. 

 White wines light in 

 alcohol under 12 per 

 cent or 26 per cent. 

 proof and produced 

 from grapes grown on 

 rich alluvial flats, or 

 more or less decom- 

 posed and rich in albu- 

 minoid matters, are 

 more susceptible to the 



disease. The remedy is 



the elimination of these 

 albuminoid matters, 



Grease or Ropy Ferment, 700 



~ 



