451 
an underground tank, or even a cool stream. By means of a tap 
fitted on the supplying overhead tank the flow of the cooling water 
can be regulated so as to maintain the suitable degree of tempera- 
ture in the vat. 
This metallic spiral coil is only used in reducing the tempera- 
ture in white wine vats, where the juice has been pressed 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 tem- 
perature of the must, that of the water itself, and the volume of 
must to be cooled with this appartus, amounts to about an equivalent 
volume of wine to be cooled. Under unfavourable conditions this 
amount would be greatly exceeded. 
Muntz and Rousseaux tubular refrigerator —This cooling ap- 
paratus, which is constructed by the well-known firm of still manu- 
facturers, Deroy fils ainé, 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 the south of France; 
but its disadvantage, from the 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 de- 
creases as the volume of wine handled increases, and an apparatus, 
by means of which large volumes of wine could be treated at a 
nominal cost in a large winery, would prove a burden where smaller 
vintages are handled. 
Refrigeration by Ice—The use of attemperators or heat coolers 
have, under many hot climates, been used with most satisfactory 
results. Several designs have been contrived for that purpose, but 
they all entail a high initial cost, as well also as the necessity for a 
large supply of cool water, which has, in the first instance, to be 
secured and subsequently has to be pumped up before it can be 
utilised. 
Where ice can be procured readily and at a reasonable cost, it 
affords a convenient means of regulating the temperature inside 
the fermenting vats. Where supplies are uncertain a quantity may - 
be stored in a suitably constructed ice-chest, large enough for cur- 
rent requirements. 
Wine-making and Temperature control—The following fer- 
menting chart illustrates the progress of fermentation under cir- 
cumstances which I shall briefly explain. It illustrates graphically 
the progress of wine-making experiments I made during the vintage 
1900 with ice as the temperature controlling agent :— 
