RATIONAL WINE MAKING.

New Zealand Illustrated Sporting & Dramatic Review, Volume IX, Issue 669, 31 December 1902, Page 23

RATIONAL WINE MAKING.

The Australian “ Vigneron ” is indebted for the following translation of •an article in “La Petite Gironde ” to M. F. Gassies, of Podensac, in the Gironde, and formerly of the Chateau Tahbilk in Victoria “ In our district it often happens that wine made with grapes having a good '-appearance does not turn out what one might expect, while it also frequently happens, on the other hand, that the Tintage period is not favoured with good weather, and that the grapes arrive at . the cellar ,in a bald state and promises a wine of a doubtful keeping quality, if they are not already mouldy. “Ithas been recommended that such must should be sterilized by means of heat, and several patents have been obtained to effect this end. Mr Rosensthiel, in a recent report to the Academy has shown the extraordinary results that -can be obtained by such a method. “ But the process of of must by heat is not easy in small vineyards, on account of the great cost. “ Last vintage a process of sterilisation by means of sulphurous acid was given effect Jo, which process I had the advantage of watching closely, and I consider that it gives excellent results. It ie the Andrieux ’-. method. As the grapes arrive at the crusher, . they have added to them 25 to 30 gramms of potash bisulphite per 100 kilos of grapes. In tliat state they are sterilised foria while. Then to the crushed,. semi-sterilised mass, some pure yeast is added, which has been beforehand ac- ; ' climatised with sulphurous acid. While in this condition, the acclimatised yeast only starts fermentation, which gives a product of good keeping and taste. To prepare the yeast, which is intended to start fermentation, you have to sterilise by heating six or eight gallons of must, per 220 gallons of wine juice to be le- \ v.ured, . and .to this has. ; to. be added the said six or eight gallons- of selected pure yeast, such as it is procurable in trade. ' /Then every two or. three hours a gradual and suitable addition of bisulphite has to be made, so as to obtain at the end of two or three days (one or two' days in Australia)) a must in full fenmentation, containing a dose of bisulphite -supertor to the one fih’at the levure will meet in the vat. This process gives a wine of good , ' keeping: It was experimented upon last vintage by Mr Elliot, director of the Jaquemin laboratories, at Wurtzthorn ' and Cl'os St. Mai, the grapes of which vine yards were literally covered with batrytis. The must had been in the vats for ten days, and very little sugar had been transformed into alcohol. Then that must was sterilised with bisulphite, 1 and it was finally sown with pure levure. At the racking from the vat, the wine obtained was very good, whereas, if it had been left in its natural state, it would have fermented through. This process/ labour and all,cost about 3d • per 2.2 gallon.