452 
In order to further assist the yeast germs, the grape must, 
subjected to the cooling effect of the ice, receive an addition of 
2ozs. to 3ozs. of tartarie acid for very 100 gallons. No. 1 diagram 
Muntz: and Rousseaux tubular refrigerator. 
illustrates the course of fermentation in a vatting of Malbec pre- 
vious to the date when ice was used at all. Such defective fermenta- 
tions are more the rule than the exception at many of our vine- 
yards. The temperature in three days rose up to 97 degrees, a 
degree of heat which is prejudicial to a healthy fermentation. Con- 
currently with this rapid rise of the temperature, the attenuation of 
the must, or, in other words, the conversion of the grape sugar into 
alcohol, was speedily completed, although the must originally con- 
tained as much as 23.5 per cent. of sugar. It was sheer luck that 
