494 
cause the head to bulge out. The carbonic acid bubbles appear on 
the surface as fine persistent bubbles. Under the microscope the 
ferment of the Tourne 
shows in the form of 
long batonnets' or 
rods, without move- 
ment. The remedy 
prescribed is to add 
cream of tartar to 
the wine and pas- 
teurise it or fortify it 
up to 14 or 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, The Pousse Ferment, 100 
flat, and viscous in t 
appearance. The ac- 
tive agent ofi the disease 
is a microbe which, at 
first sight, is not unlike 
the micoderma aceti. It 
is, however, encased in a 
sheath of viscous mat- 
ter which gives to wine 
an oily appearance. 
White wines light in 
aleohol—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, which can be effected by an addition of tannin 
varying from one-eighth to one-sixth ounce per 100 gallons; aeration 
and stirring violently to break up the viscosity of the microbes, 
slight fortification to bring the strength of the wine to 12 per cent. 
700 
GreaseYor Ropy Ferment, —— 
al 
