Reports of Experiments On Methods of Fermentation And Related Subjects ...

California Agricultural Experiment Station, Eugene Woldemar Hilgard

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The tab- ' ular statement below shows the course of fermentation, and the composi- tion of the resulting wines.
Table Showing Fermentation of . Semillon Grapes.
Varieties.
Solid Contents.
Acid.
Temperature.
Time.
Lbs a i i Setting.
Max.
of Max.
Dryness.
745 Semillon 24.89 23.04 ' .50 .54 64° 64° 89° 85° 66 hrs.
66 hrs.
330 hrs.
210 hrs.
100.75 750 Semillon, aerated 98.75 ANALY8E8 OF SEMILLON WlNES.
No. 746.
Alrohnl i Volume 12.54 Alcono1 1 Weight 10.07 Body 2.80 Ani . (Total 52 Acid i Volatile ....14 No. 750.
11.36 9.12 2.60 .47 .05 It will be noted that the maxima of temperature were reached by both at the same time, but the aerated sample was four degrees cooler than the other, and afterward completed its fermentation 120 hours before it.
This difference is of course much greater than can under existing condi- tions be accounted for by the additional 2 per cent of sugar, and it was made more striking by the sharp termination of the action in the case of No. 750, in contrast to the long protracted slight " sizzing " of No.

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