495 
o * i e . a ° 
or more, Pasteurisation will cure the disease in one act. In either 
case fining and racking are indicated. 
Bitterness is caused by a small, threadlike microbe which, when 
dying, is encased in the colouring matter of red wines at the be- 
ginning of the sick- 
ness. The wine de- 
velops a peculiar dis- 
agreeable smell, at the 
same time loses the 
freshness of its colour 
and appears more 
brown. The taste also 
becomes uneven, flat, 
sweetish, and is trans- 
formed into a bitter 
taste by degrees. Fol- 
lowing the progress of 
the sickness the col- 
ouring matter is en- 
tirely lost, and the 
wine in the end be- 
comes undrinkable. 
Not only in the eask, 
but in the bottle, may 
the wine become bitter. 
Bitterness Ferment, 
Several means have been suggested as a cure:— 
(1.) A new fermentation with fresh must; this means only 
spoiling good must. 
(2.) Racking in strongly sulphured casks only checks the pro- 
gress of the disease. 
(3.) Pasteurising checks it, but, unless carefully done, often 
spoils the original taste of the wine. 
(4.) Fortifying up to 12 per cent. (26 per cent. proof), and a 
little addition of tartaric acid, will hide the bitter taste. 
If the disease has gone too far, it is impossible to over- 
come the bitter taste. 
When slightly attacked the use of oxidising substances, such as 
permanganate of potash, in very slight doses, after previous forti- 
fication up to about 14 per cent., gives very rapid result. Aeration 
is also good. After this, blending with wines of deep colour, and 
rich in tannin, will restore to the affected wine its desired equili- 
brium. If such a wine is not at hand, add 1 to 2 oz. of tannic acid 
per 100 gallons of the liquid. Tannin is soluble in the must, but it 
is preferable to dissolve it in a little alcohol before using; say Lb. 
of tannic acid in one gallon of spirit of wine. One pint of this 
