Note on a Grape Wine Fermented by Sake Yeast. 



BY 



K. Negami. 



According to recent investigations, the influence of the 

 varieties of yeast upon the flavour and taste of wines is consider- 

 able/" although the kind of grape, and the soil and climate in 

 which the graoes grow, also are essential factors. It has recently 

 been proposed, in order to improve the wines of certain countries, 

 to replace the accidental fermentation caused by the yeasts 

 attached to the grapes, by pure cultures of such yeasts as are 

 derived from the fermentation of highly valuable kinds of wine. 

 I was, therefore, induced to test what quality of wine could be 

 obtained by the application of a pure culture of that species of 

 yeast, which plays such an important role in the preparation of 

 sake in Japan. 



Two litres of freshly prepared grape juice, improved by the 

 method of Chaptal, and sterilized by boiling for one hour, were 

 infected after cooling with a pure culture of sake yeast obtained 

 m the usual way from one colony. 



The flask was closed by a cotton plug and left to ferment 

 for two months at a temperature varying from 5 to 20"C. 

 The clear filtered liquid yielded the following result: 



Extract ^-7^% 



Acidity 0.572% (as tartaricacid) 



Alcohol, vol % \0.lO% 



(I). Also (he cnertiy of fermentation difilers in these varieties. 



