498 
point of the growing micro-organism to kill the same organism 
in its resting state. In practice it is found that grape-must is steri- 
lised by heating up to 65deg. to 75deg. C. (149deg. to 167deg. F.). 
It is essential not to raise the temperature too high, so as not to 
affect the delicacy of taste or colour of the liquid operated upon, 
and for that purpose it is essential not to exceed 85deg. C. 
(185deg. F.). 
Whilst it is known that germs of fermentation and of other 
decomposition are destroyed at a comparatively low temperature 
when immersed in an organic liquid, these same germs, when 
desiceated, can tolerate a much higher temperature with impunity. 
It is important to bear in mind this fact when bottling the sterilised 
liquid, as any germs which may be resting on the dry neck of the 
bottle or on the cork would escape destruction, and would later on 
start a fresh growth and spoil the liquid. In order to guard 
against this, both bottles and corks must be boiled just before 
using. This is done for at least half an hour, and when handling 
care should be taken not to touch the bottles with the hands high 
up the neck lest some germs present on the fingers should be con- 
veyed to the mouth of the bottles and thence into the liquid. 
Puant REQUIRED. 
On a fairly large scale a plant proportionate with the output of 
unfermented juice would be required. Such a plant would include 
a steam boiler, a steriliser, or Pasteuriser, to sterilise the juice; a 
filter press, to separate the clear juice from the viscous pulpy tissue 
floating in it; a hot-water dip, such as are used at canning works, 
for sterilising the bottles. On a smaller scale a less elaborate plant 
can be made to answer. An open copper for heating the must 
and boiling both bottles and corks, a filter, and a bottle steriliser 
may be made to answer the desired purpose. 
Mopus OPERANDI. 
The grapes having been crushed, the juice is run into a vat, 
where it is allowed to deposit its slime. In hot weather, ice or an 
attemperator may be used to cool it down and prevent it fermenting 
for a few hours. From this settling vat the partly clarified must 
is taken to the open copper (a double boiler or steam jacketed 
boiler is the best) and heated up to 85deg. C. (185deg. F.) for 
half an hour, and skimmed and then run through a cooler into fresh 
settling receptacles, properly sterilised. That temperature will 
coagulate the albumen and other flocculent matters, and for that 
purpose the temperature should never exceed 190deg. F., at which 
some of the albumen will re-dissolve, nor less than 175deg. F., at 
which it will not coagulate. A thermometer should be used, if not, 
