The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1903-05-29
HORTICULTURAL.
DEPARTMENT.

tive composition of the different parts OF
the fruit determines the value OF must
made from any grape.
CAUSES OF FERMENTATION.
1t is well known that grapes and other
fruits when ripe have the invisible spores
of various fungi, yeast ferments), ana
bacteria adhering to them. When dry
these are inert, but after the grapes are
crushed and they are surrounded oy
the must they become active and begin
TO multiply. II the must is warm, the
changes take place rapidly; II, on the
other hand, it is cool, the change Is
slower. But in either case, If left alone
the organisms increase until the must
ferments. The most favorable tempera-
ture for fermentation is between 10 ana
SO > f. Cold checks, but does not Kill
the ferment. This fermentation, now
commonly called the elliptic yeast,
changes the sugar in the grape to alcohol
and carbonic acid gas, and is the leading
factor in converting must into VINE;
hence it will be readily seen that to keep
unfermented must sweet, fermentation
must be prevented, and to be salable the
product must be clear, bright and at
tractive.
METHODS OF PREVENTING FERMENTATION.
Fermentation can be prevented In
either of two ways:
IN. By chemical methods, which con-
sist in the addition of germ polsons or
antiseptics, which either kill the germs
or prevent their growth. OF these, the
principal ones used are salicylic, sulphur
Gus, boracic, and benzoic acids, formalin,
fluorides, and saccharn. AS these sub
stances are generally regarded as adul-
terants and Injurious they should not be
used.
(2). Mechanical means are sometimes
employed. The germs are either remov-
ed by some mechanical means, such as a
! fltering or centrifugal apparatus, or
they are destroyed by heat, electricity,
etc. OF these, heat has so far been the
most practical.
When a LIQUID is heated to a sufficient
ly high temperature all organisms in it
are killed The degree of heat required
however differs not only with the par
ticular variety of organisms, but also
with the liquid in which they are held
Time is also factor. An organism may
not be killed if heated to high tempera-
ture and quickly cooled. If, however
the temperature is kept at the same
high degree for some time it will be
killed. 1t must also be borne in MIND
that fungi, including yeasts, exists in
the growing and the resting states,:thC
latter being much more resistant thar
the former. A characteristic of thesfung
and their spores is their great resistance
to heat when dry. In this state they
can be heated to 2l2o +. without being
| killed. The spores of the common mold
are even more resistant. This should bt
we'll considered in sterlizing the bottle:
and corks, which should be steamed t
24Oo f. for at least fifteen minutes
Practical tests so far made indicate
/ that must can be safely sterilized a
| from l65 to l76o f. At this tempera
, ture the flavor is hardly changed, Will
( at temperature much above 2OOo +
it is. This is an important point, as tn
success of an enterprise of this characte
, depends entirely upon the flavor an
5 quality of the product.
| Such vast difference exists in tn
{ methods pursued in California and i
e. the eastern states that a description c
l each is here given.
Go be continued.)