4A. QUEENSLAND AGRICULTURAL JOURNAL. [1 Jay., 1899. 
the temperature mounts and the vitality of the saccharomyces becomes 
weakened, the bacteria, which at first were unable to find room begin to 
multiply, especially if the must is deficient in acidity. There arrives a point at 
which the work of the Saccharomyces ceases—they are either killed or 
paralysed—the must ceases to ferment. All this time the lactic and other 
germs, which can live and perform their functions in a much higher temperature 
than the Saccharomyces, are converting the sugar into lactie and acetic acids 
with a more or less disastrous effect upon the quality and keeping powers of the 
wine. The Saccharomyces never properly resume their functions after the 
wine has cooled down, and it remains muddy with a sweet acid taste. 
Frequently, when too high a temperature has caused the collapse of the vinous 
fermentation, what is known as mannitic fermentation commences, which is 
the work of a bacteria, which converts the sugar into mannitic and acetic acid. 
An instance of fermentation at too high a temperature once occurred in 
the writer’s cellar, in Sicily. The must was white must of the Marsala varieties 
of grape registering 27 degrees of sugar by the saccharometer. By a combination 
of causes, the must was fermented in one large cask of 1,800 gallons capacity, 
instead of, as-usually, in a number of smaller ones. Within forty-eight hours 
the fermentation had reached its maximum intensity, and the temperature of 
the must was so high as to feel quite hot to the hand, and the usual appliances 
were quite incapable of reducing it. During the night the fermentation 
totally ceased, and by the fall of the gross lees, the wine rapidly cleared ; it 
was quite hot and still very sweet. It remained in this state all day, and then, 
apparently, fermentation recommenced, for a hissing sound was heard at the 
bunghole. This, however, was only the escape of the carbonic acid from a 
new fermentation caused by lactic or mannitic germs, which were converting 
the sugar into lactic or acetic acids, the high temperature favouring their 
activity, and very soon the wine acquired a sweet-sour taste, with a disagree- 
able smell, and eventually had to be sold for distillation. 
The cessation of the vinous fermentation, as described above, is known as 
“stuck” wine, and prompt measures must be taken if it is to be saved. ‘The 
best way of proceeding is to rack off the wine into two or more vats, and to 
add to it an equal quantity of fresh must, if possible, in a fermenting condi- 
tion; if the fresh must is not fermenting, put into each vat several gallons of 
fermenting must from another source, so as to restore the vinous fermentation 
as quickly as possible, and not allow time for the lactic or other germs to get 
into play, at the same time cooling the vats as explained later on. 
The good old proverb, ‘“ Prevention is better than cure,” is applicable to 
many things in life, but to none more than to wine-making; and if the 
vigneron neglects to bear it in mind, he will have to cogitate on another which 
says, “© What can’t be cured must be endured,” so instead of having to tackle a 
“stuck” vat, and spoiling wine, with all the attendant hurry-scurry and 
anxiety, it is better to take those precautions which will prevent it. 
COOLING ARRANGEMENTS. 
If the weather is very hot, do not gather and crush the grapes during the 
heat of the day, but only in the morning, or, if gathered all day, leave them 
to cool fora night. _ 
Avoid the use of too large-sized vats; those of 500 gallons capacity are 
quite large enough for a moderate-sized vineyard, and these can be kept cool 
by very simple means. Should the temperature within rise too high, vats of 
larger size than this will probably require a cooling apparatus, unless in cool, 
underground cellars. Should it be necessary to cool small vats up to 500 
gallons, it can generally be done sufficiently by enveloping them in wet 
sacking, sprinkling it occasionally with water. As it dries, the evaporation 
from the sacking takes off a certain amount of heat. Better still is 
to have immersed in the must a metal (tinned) cylinder containing a refri- 
gerating mixture of ice and salt, which should be occasionally stirred. 
A few pounds of ice used in this way will considerably reduce the 
