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488 
Directly the thermometer (6) records 80° C. (176° F.) the top 
is opened to allow air to escape, and the wine is introduced through 
the delivery controlling tap (7). When the wine has filled the worm 
collector and steam generator, it reaches the top, which is closed, 
and the flow of the liquid, as well as the fire, are regulated in such 
a way that the thermometer continuously records the required tem- 
perature for pasteurisation. 
When the operation is finished the fire is put out, and all the 
parts of the machine are emptied by taps fixed for that purpose. 
This apparatus is very simply worked, and can be entrusted 
to the hands of anyone. Heating takes place rapidly and regularly 
without alcoholic loss, and with a notable economy of fuel. The 
various parts of the apparatus may be disconnected when not 
working. 
The second illustration shows another type of the same pas- 
teuriser, constructed by the same makers. 
An apparatus designed by Mr. L. Buring and made by an en- 
gineering firm in Sydney is said to fulfil all that is required in an 
efficient pasteuriser; it requires little’ attention, and the large-size 
machine will pasteurise about 450 gallons per hour; the smaller, 
200 gallons. 
It consists in destroying by heat the micro-organisms in the 
liquid. These micro-organisms, like those we have already considered 
when dealing with ferments, are made of living albumen (proto- 
plasma), encased in a covering of cellulose. Like the yeast of fer- 
mentation, they are provided with spores, which are germs of re- 
production more resistant than the protoplasma itself. Heat, when 
raised to 75° C. (167° F.), coagulates the living albumen, and if 
that temperature be maintained for a longer period, kills the spores 
as well. 
The acidity, strength, or alkalinity of the liquid these germs 
are immersed in also influence the degree of heat required to de- 
stroy these living germs. Thus, in fresh grape must before fer- 
mentation a temperature of 75° to 85° C. or 167° to 185° F. ap- 
plied for a minute or two destroys all the germs present. 
In the resulting wine, after fermentation, however, a tempera- 
ture of 60° C. (141° F.) applied for a few minutes will achieve the 
same result; here the action of heat being strengthened by the pre- 
sence in the wine of both the acids and alcohol. In practice it is 
found that injurious germs have not the same degree of resistance 
to heat in sweet, dry red, or dry white wines, and that it is safer 
Another method, efficacious and easier of application, is sulphur fumes treatment. 
Instead of sulphur fumes, some chemical substances, such as sulphite, holding 
sulphur in a loose state of combination, may be substituted with advantage, For 
instance, sulphite of soda or bisulphite of potash, at the rate of one to two ounces 
per 100 gallons, simply dropped into the wine, which after a day or so may be stirred 
a bit and allowed to rest, generally remove in four or five days the objectionable casky 
taste, whilst neither the colour, the taste, nor the smell remain affected either by|the 
defect or the remedy employed. 
