UNIVERSITY OF CALIFORNIA PUBLICATIONS. 
 
 COLLEGE OF AGRICULTURE. 
 
 AGRICULTURAL EXPERIMENT STATION. 
 
 A NEW WINE-COOLING MACHINE 
 
 By FREDERIC T. BIOLETTI. 
 
 BULLETIN No. 174. 
 
 (Berkeley, January 4, 1906.) 
 
 SACRAMENTO: 
 w. w. shannon, : : : : superintendent state printing. 
 
 1906. 
 
BENJAMIN IDE WHEELER, Ph.D., LL-D., President of the University. 
 
 EXPERIMENT STATION STAFF. 
 
 E. W. HTLGARD, Ph.D., LL.D., Director and Chemist. (Absent on leave.) 
 
 E. J. WICKSON, M.A., Acting Director and Horticulturist. 
 
 W. A. SETCHELL, Ph.D.. Botanist. 
 
 ELWOOD MEAD, M.S., C.E-, Irrigation Engineer. 
 
 C. W. WOODWORTH, M.$., Entomologist. 
 
 R. H. LOUGHRIDGE, Ph.D., Agricult?tral Geologist and Soil Physicist. (Soils and Alkali.) 
 
 M. E. JAFFA, M.S., Assistant Chemist. (Foods, Ntitrition.) 
 
 G. W. SHAW, M.A., Ph.D., Assistant Chemist. (Cereals, Oils, Beet-Sugar.) 
 
 GEORGE E COLBY, M.S., Assistant Chemist. (Fruits, Waters, Insecticides.) 
 
 A. R. WARD, B.S.A., D.V.M., Veterinarian and Bacteriologist. 
 
 E. W. MAJOR, B.Agr., Animal Industry. 
 RALPH E. SMITH, B.S., Plant Pathologist. 
 
 E- H. TWIGHT, B.Sc, Diplome E.A.M., Viticulturist. 
 
 F. T. BIOLETTI, M.S., Viticulturist. 
 
 WARREN T. CLARKE, B.S., Assistant Entomologist and Asst. Supt. Farmers' Institutes. 
 
 H. M. HALL, M.S , Assistant Botanist. 
 
 GEORGE ROBERTS, M.S., Assistant Chemist, in charge of Fertilizer Control. 
 
 C. M. HARING, D.V. M., Assistant Veterinarian and Bacteriologist. 
 ALBERT M. WEST, B.S., Assistant Plant Pathologist. 
 
 E. H. SMITH, M.S., Assistant Plant Pathologist. 
 
 G. R. STEWART, Student Assistant in Station Laboratory. 
 ALICE R. THOMPSON, B.S., Assistant in Soil laboratory. 
 
 D. L. BUNNELL, Clerk to the Director. 
 
 R. E. MANSELL, Foreman of Central Station Grounds. : . 
 
 JOHN TUOHY, Patron, ) 
 
 r Tulare Substation, Tulare. 
 J. FORRER, Foreman, ) 
 
 J. W. MILLS, Pomona, in charge Cooperation Experiments in Southern California. 
 
 J. W. ROPER, Patron, ) 
 
 v University Forestry Station, Chico. 
 HENRY WIGHTMAN, In charge, ) 
 
 ROY JONES, Patron, ) 
 
 y University Forestry Station, Santa Monica. 
 J. H. BARBER, Foreman, ) 
 
 VINCENT J. HUNTLEY, Foreman of Calif ornia Poultry Experiment Station, Petaluma. 
 
 The Station publications (Reports and Bulletins), so long as avail- 
 able, will be sent to any citizen of the State on application. 
 
A NEW WINE-COOLING MACHINE. 
 
 In planning for the series of wine-making experiments which will 
 be detailed in Bulletin No. 177, it was necessary to devise a cooling 
 machine, both for the reduction of temperature of the heated must and 
 for the control of the temperature of fermentation. While the machine 
 made was intended only for a temporary and special purpose, it proved 
 so efficient, and is at the same time so simple in construction and of such 
 moderate cost, that it will be found useful in nearly all wineries where 
 any attempt is made to keep the temperature of the fermenting wine 
 within the most favorable limits. For this reason the construction and 
 work of the cooler are described here, together with some of the pre- 
 liminary tests made with small models before the full-sized machine 
 was constructed. 
 
 Description of the Cooler. — The machine consists essentially of a 
 copper tube 220 feet long and 1^ inches in diameter, through which the 
 wine is pumped and which is inclosed in a canvas irrigating hose 4 
 inches in diameter, through which cold water runs in a direction oppo- 
 site to that of the wine. The whole is supported on a wooden stand, 
 as shown in the figure on the cover of this bulletin where the cooler is 
 shown in operation. 
 
 Capacity of the Cooler. — The capacity (that is to say, the amount of 
 wine which can be cooled in a given time) of any cooler of this type 
 will depend on the number of degrees which the wine is lowered and on 
 the difference of temperature between the wine and the water. The 
 tests shown in Table I indicate that 1,000 gallons of must at 140° F. 
 can be lowered 50° F. (viz., to 90° F.) per hour by the use of 1,100 gallons 
 of water at 71.5° F. (see test 8). If the hot must has a temperature of 
 125° F., the same amount will be lowered by the same amount of water of 
 the same temperature 41° F., or to 84° F. (see test 9). As fermenting wine 
 never attains such high temperatures as these, test 10 is interesting as 
 indicating what can be expected from the machine in controlling the 
 temperature of a fermenting vat. This test shows that 1,000 gallons of 
 fermenting wine can be lowered from 95° F. to 78° F. (viz., 17° F.) in 
 one hour by the use of 850 gallons of water at 71.5° F. 
 
 Comparison with Other Coolers. — In order to compare the work of 
 this cooler with coolers of other forms, a factor was calculated repre- 
 senting the number of gallons of wine cooled per hour 1° F. per unit 
 
4 UNIVERSITY OF CALIFORNIA— EXPERIMENT STATION. 
 
 of surface, and for one degree of reduction of temperature of the wine, 
 
 and for one degree of difference between the temperature of the hot 
 
 wine and of the cool water. 
 
 Given: 
 
 R = Number of gallons of wine cooled per hour. 
 
 F = Number of degrees Fahrenheit wine is lowered. 
 
 D = Number of degrees of difference between the temperature of the hot wine 
 
 and of the cool water. 
 S = Number of square feet of surface of cooling tube. 
 K = Number of gallons per hour cooled 1° F. per square foot of 8 and per 
 
 each degree of F and each degree of D. 
 
 Then, 
 
 RXF 
 
 K = 
 
 DXS 
 
 This factor K will doubtless vary considerably according to whether 
 we are dealing with liquids very near together or very far apart in 
 temperature, or if we pass very small or very large volumes of wine 
 through the machine; but within the limits of practice, it was found 
 very constant and gives a very simple and accurate measure of com- 
 parison between different machines and different ways of using the 
 same machine. For purposes of comparison, observations were made 
 on two other wine-cooling devices. One of these devices consisted of a 
 length of iron water-pipe placed in an irrigation ditch, and was used 
 for cooling sherry in taking it from the heating house to the storage 
 cellar. The piping consisted of 400 feet of 1-inch and 200 feet of 1-J-inch 
 iron water-pipe, through which the wine was pumped. The test of this 
 device is shown under No. 11 in Table I. 
 
 TABLE I. 
 
 Tests of Cooling Machines. 
 
 o 
 
 CO 
 
 1 
 
 
 
 Water. 
 
 Wine. 
 
 R 
 
 F 
 
 D 
 
 K 
 
 
 
 
 
 
 
 
 
 
 
 s 
 
 
 
 
 Rate. 
 
 1st 
 Temp. 
 
 2d 
 Temp. 
 
 Rate. 
 
 1st 
 Temp. 
 
 2d 
 Temp. 
 
 
 
 
 
 
 1 
 
 ) 
 
 \ 
 
 450 
 
 71.0 
 
 91.0 
 
 550 
 
 99.0 
 
 79.0 
 
 550 
 
 20.0 
 
 28.0 
 
 5.46 
 
 72 
 
 2 
 
 >End closed... 
 
 < 
 
 750 
 
 71.0 
 
 82.0 
 
 550 
 
 94.0 
 
 76.0 
 
 550 
 
 18.0 
 
 23.0 
 
 5.98 
 
 72 
 
 3 
 
 J 
 
 I 
 
 750 
 
 71.0 
 
 81.0 
 
 550 
 
 92.0 
 
 75.0 
 
 550 
 
 17.0 
 
 21.0 
 
 6.18 
 
 72 
 
 4 
 
 End op e n ; 
 i- much leak- 
 
 r 
 
 900 
 
 68.0 
 
 109.0 
 
 900 
 
 117.0 
 
 91.0 
 
 900 
 
 26.0 
 
 49.0 
 
 5.27 
 
 72 
 
 5 
 
 i 
 
 < 
 i 
 
 900 
 
 68.0 
 
 98.0 
 
 1,000 
 
 102.0 
 
 84.0 
 
 1,000 
 
 18.0 
 
 34.0 
 
 7.35 
 
 72 
 
 6 
 
 900 
 
 68.0 
 
 92.0 
 
 1)00 
 
 95.0 
 
 82.0 
 
 900 
 
 13.0 
 
 27.0 
 
 6.02 
 
 72 
 
 7 
 
 age, 
 
 i 
 
 900 
 
 68.0 
 
 
 900 
 
 82.0 
 
 77.0 
 
 900 
 
 5.0 
 
 14.0 
 
 4.46 
 
 72 
 
 8 
 
 I End open ; lit- 
 [ tie leakage... 
 
 r 
 
 1,100 
 
 71.5 
 
 114.0 
 
 1,000 
 
 139.0 
 
 89.5 
 
 1,000 
 
 49.5 
 
 67.5 
 
 10.19 
 
 72 
 
 9 
 
 <! 
 
 1,100 
 
 71.5 
 
 106.5 
 
 1,000 
 
 127.0 
 
 86.0 
 
 1,000 
 
 41.0 
 
 55.5 
 
 10.26 
 
 72 
 
 10 
 
 1 
 
 850 
 
 71.5 
 
 88.0 
 
 1,000 
 1,500 
 
 97.0 
 
 79.5 
 
 1,000 
 
 17.5 
 
 25.5 
 
 9.53 
 
 72 
 
 11 
 
 Sherry C. 
 
 
 82.0 
 
 
 120.0 
 
 93.5 
 
 1,000 
 
 26.5 
 
 38.0 
 
 5.68 
 
 184 
 
 1? 
 
 TJ. C 
 
 500 
 
 72.0 
 
 
 2,400 
 
 101.0 
 
 88.0 
 
 2,400 
 
 13.0 
 
 29.0 
 
 5.75 
 
 187 
 
 
 
 
 R = Number of gallons cooled per hour. 
 
 F = Number of degrees F. wine is lowered. 
 
 D = Difference between temperature of hot wine and cool water. 
 
 K = Gallons per hour cooled one degree per square foot, and degree, etc. 
 
 S = Number of square feet of surface of cooling tube. 
 
A NEW WINE-COOLING MACHINE. 
 
 The other device consisted of an ordinary beer wort cooler, but the 
 wine instead of flowing over the outside was pumped through the tube 
 and cooled by allowing the water to drip over the outside of the battery 
 of tubes. The cooling was made more complete by the use of two pro- 
 peller fans, which caused a strong current of air to pass over the surface 
 of the tubes and cool the water by evaporation. The test of this 
 machine is shown under No. 12 in Table I, where it is indicated by the 
 letters U. C, meaning " University Cooler," as it is identical in principle 
 with the cooling machine invented at the Berkeley Experiment Station, 
 and described in Bulletin No. 117. (See Figs. 1 and 2.) The first of 
 
 COOLED WINE 
 
 BLOWER 
 
 HOT WINE 
 
 FIG. 1. University air-blast cooler. 
 
 these machines is useful for the purpose intended, and requires little 
 attention, but would be of little use in controlling the temperature of 
 fermentation, owing to the high temperature of the water in the irrigat- 
 ing ditch during the vintage. Moreover, by comparing the factor K in 
 test 11 w r ith that of test 9, it will be seen that for unity of surface it is 
 little more than half as efficient as the machine used in our experiments, 
 notwithstanding the fact that it was supplied with a practically unlim- 
 ited amount of cooling water. 
 
 The efficiency of the U. C. machine, as indicated by the factor K of 
 test 12, is little larger. The principal merit of this machine is that it 
 uses little water. The present machine (on front page) uses between 
 four and five times as much for the same effect. This would be a disad- 
 vantage where water is scarce, and it was for such cases that the U. C. 
 
D UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 machine was recommended in Bulletin No. 117. Where the cost of 
 water is merely nominal for the amounts necessary, as it is in most 
 California wineries, the possibility of cooling nearly twice as much wine 
 in a given time with a machine of the same size of our present construc- 
 tion is a great advantage. 
 
 Several cellars in California have installed a cooling device consisting 
 of a system of iron water-pipes arranged in various ways in the interior 
 of the fermenting vat itself. The pipes are usually arranged around 
 the cask at a few inches from the staves, but are sometimes placed in an 
 upright series in the middle of the vat extending from one side to tlm 
 
 FIG. 2. Another form of air-blast cooler. 
 
 opposite, and from the bottom to the top. The wine is kept cool by 
 running water through this system of pipes whenever the temperature 
 rises too high. With such a device it is possible to control the temper- 
 ature, but in order to keep the temperature approximately even in all 
 parts of the vat, constant stirring during the tumultuous fermentation 
 is necessary. This is troublesome, and with very large vats impossible. 
 Instead of stirring, the temperature may be equalized by pumping the 
 wine over from the bottom of the vat to the top of the pomace; but if 
 this method is used, more pumping is needed than is necessary for our 
 machine. The amount of water necessary to obtain the same effect is 
 about twice that used in our cooler. The principal defect in this device, 
 however, is the difficulty of removing the pomace and the cleaning of 
 the vat, owing to the presence of the network of pipes and supports. 
 
A NEW WINE-COOLING MACHINE. / 
 
 It is also expensive to install, as a series of cooling pipes must be placed 
 in every vat. Moreover, although it has been shown that a limited 
 exposure of the wine to contact with iron has no bad effects, it is prob- 
 able that the continued presence of so much iron piping in the wine for 
 four or five days would have an injurious effect. 
 
 Copper or Iron Pipe. — Though the machine is by no means expensive, 
 it could be made for little more than half the cost if it were possible to 
 use iron pipe instead of copper tubing. Iron being a poorer conductor 
 of heat than copper, an iron pipe would be less efficient than a copper 
 tube, but tests with a small model of the cooler indicate that there 
 
 FIG. 3. Iron tank used for transportation of wine in Algeria. 
 
 would be a loss of only about 10 per cent in efficiency, which would not 
 counterbalance the difference of cost. The acids of the wine act more 
 energetically on iron than on copper, but the time during which the 
 wine is in contact with the metal is so short that this need not be taken 
 into account. To test this, a piece of ordinary black iron water-pipe 
 was immersed in red wine and left there sufficiently long to make the 
 time of contact one* hundred times what would occur in a single cool- 
 ing of the wine. The wine was then heated to 100° F. and left again in 
 contact for twenty times the length of an ordinary cooling. At the end 
 of this time, the color of the wine had not been affected at all, either in 
 tint or intensity. Twenty-four hours later the wine was examined 
 again by means of a Salleron vino-colorimeter, and no change could be 
 detected. As iron salts act very rapidly on the color of red wine, this 
 may be taken as proof that no ordinary cooling through iron pipes 
 
8 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 would affect the wine in the least. Moreover, in most cellars now, the 
 must is pumped from the crusher to the vats through iron pipes 
 without any injury. In Algeria, after many attempts to rind a suitable 
 coating for the inside of the iron tanks used in transporting wine from 
 outlying wineries to central storage cellars, it has been found best to 
 leave them uncoated and no deleterious effects follow. (See Fig. 3.) 
 
 Galvanized iron pipes, however, should not be used, as the zinc is 
 soon corroded by the wine, and the zinc salts which thus get into the 
 wine are poisonous and might cause the wine to be rejected if exported. 
 We can not, however, recommend iron pipes at present for use in a 
 cooling machine, as we have not yet tested them on a practical scale. 
 There is danger that, owing to the roughness of their interior surfaces, 
 they might retain the sediment and choke up. However, the cooler 
 described on page 43 of Bulletin No. 167 is constructed of iron pipes, 
 and is said to work satisfactorily during a whole vintage without any 
 cleaning except flushing with hot water. 
 
 The Water Hose. — The exterior tube through which the water runs 
 and the function of which is to keep the cool water in contact with the 
 tube containing the hot wine, may be made of metal or any substance 
 that will conduct the water. 
 
 For reasons of economy and ease of construction a canvas hose was 
 chosen. Woven cotton and linen fire-hose were first tested and found 
 perfectly satisfactory. As soon as the tissues of the hose were thor- 
 oughly soaked with water, the leakage was reduced to a simple sweating. 
 This sweating, as will be shown later, is a distinct advantage, as it per- 
 mits a certain amount of evaporation, which has the effect of cooling 
 the water and thus increasing its effect on the cooling of the wine. 
 
 As woven hose is very expensive, a test was made with ordinary sewn 
 canvas irrigating hose. In the preliminary trials it seemed that all 
 the hose of this kind procurable leaked too much to allow any benefit to be 
 obtained from the evaporation, and a great deal of water escaped before 
 its cooling power had been completely utilized. As there was, however, 
 an abundance of- water available at the cellar where the experiments 
 were to be tried, it was determined to use this kind of hose in the con- 
 struction of the cooler. 
 
 Various kinds of canvas were tried and their relative rates of leakage 
 determined under conditions as near those of practice as possible. The 
 amount of leakage was found to vary very much with different qualities 
 of canvas. In general, the stronger and coarser canvas leaked the 
 most, though the very fine canvas also leaked more than the medium 
 grades. It is possible that in time, after long use, the heavier grades 
 would have ceased to leak so copiously, for the grade which was adopted 
 leaked much less in actual practice after it had been in use for a few 
 
A NEW WINE-COOLING MACHINE. 9 
 
 days than had been anticipated after the laboratory tests. The grade 
 adopted was Neville's No. 10. The grades lighter than this seemed 
 hardly strong enough, and the heavier leaked more. 
 
 Even the No. 10 canvas leaked so much at first that during the first 
 cooling experiments the exit of the hose was kept closed, and all the 
 water used was forced by the pressure through the pores of the canvas. 
 
 When used; in this way the efficiency of the machine was much dimin- 
 ished, as is seen by comparing the factor K of tests 1, 2, and 3 in Table 
 I with that of tests 8, 9, and 10. When the leakage had been diminished 
 as much as possible, the efficiency of the machine was nearly doubled. 
 The reason of this is, of course, that when excessive leakage occurs a 
 great part of the water escapes before its cooling capabilities have been 
 utilized. 
 
 The best method of diminishing the leakage was found to be, after 
 setting up the machine, to close the exit of the hose and then allow the 
 water to enter at full pressure. There is no danger of bursting the 
 hose unless there is an excessive supply of water, as 240 feet of 4-inch 
 hose was found at first to be able to leak 750 gallons per hour under a 
 pressure of about 40 feet, coming through a 1-inch water-pipe. In an 
 hour or two the leakage diminishes considerably, and then, when the 
 exit is opened, it becomes very little. Each time the machine was used, 
 the leakage became less, until after the third or fourth day the leakage 
 was little more than was needed to keep the outside of the hose moist 
 and so obtain the cooling effect of evaporation. Each time the hose 
 was filled, after having been allowed to become dry, it was found neces- 
 sary to swell it up again by closing the exit at first. This required 
 only a few minutes, however, and not an hour or two as when the hose 
 was new. 
 
 An improvement on the design of the machine would be to let the 
 hose lie in a half-round gutter exactly fitting the hose. This would 
 cause most of the leakage to be through the upper part. In this way 
 all the water which escaped would be warm, and the efficiency of the 
 machine would be increased by getting rid of it. In the machine as 
 actually constructed the hose lay on the edge of a straight board, one 
 inch thick, the object being to expose as much surface as possible to the 
 evaporating effect of the dry air. While the machine was working, the 
 difference of temperature between the upper and the lower surfaces of 
 the hose was marked, the water, as it was warmed, rising and flowing 
 in a stream overlying the cool stream of water below. As undoubtedly, 
 owing to the greater pressure, more than half of the leakage took place 
 on the lower half of the surface of the hose, a means of causing all 
 the leakage to be at the expense of the warmer water in contact with 
 the upper surface might be an advantage. 
 
10 
 
 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 Cooling Due to Evaporation. — In the preliminary tests, made before 
 constructing the machine, it was found that more cooling was obtained 
 than could be accounted for by the rise of temperature of the water 
 used; that is to say, the warm stream was cooled more than the 
 cool stream was warmed. This could be accounted for in the model 
 only by the cooling due to evaporation from the hose as the water 
 passed through. Calculations based on tests made with the model 
 showed that this cooling would amount to a little more than 0.5° F. 
 with a machine of the size of the final cooler when passing 1,000 gallons 
 of wine per hour under the atmospheric conditions surrounding the 
 model. The relative humidity of the air when the tests were made was 
 60. The mean relative humidity of the air at Fresno during the month 
 of September is given by the Weather Bureau as 42 as an average of 
 twelve years, and as the cooler is used principally during the day when 
 the air is driest, it was expected that the cooling due to evaporation 
 would be much greater in practice than was indicated by the tests of 
 the model. 
 
 This expectation was abundantly verified by the practical tests of the 
 large cooler used at Fresno. The following table is calculated from the 
 data given in Table I: 
 
 TABLE II. 
 
 Comparison of Heat Lost by the Wine, and of Heat Gained by the Water. 
 
 Calories Lost Calories Gained 
 
 Kxperiment. by Wine. by Water. 
 
 1 1,000 819) 
 
 2 !_.: 1,000 833 \ End of hose closed. 
 
 3 1,000 802) 
 
 4 1,000 1,577) ~ nA rt . * naa n „ a „ 
 
 f. 1 nnn i cm End of nose open 
 
 a" IS o39l End 0f hose °P en; 
 
 io I:::::::::::::::::::; l:Z Hi ] ™r y nme leakage. 
 
 In the first three experiments, where the exit end of the water hose 
 was closed, the cooling by evaporation is shown by the table above to be 
 considerable, and corresponds to a lowering of the temperature of the 
 water 3° F. In the second three experiments there is an apparent 
 reversal of this effect, due to the fact that the temperature of the warmed 
 water was taken as it emerged from the exit. This did not give the 
 average temperature of the water, but something higher, as the warmer 
 water in the upper part of the hose traveled more freely and reached 
 the end, while much of the cooler water escaped by leakage before it 
 reached the end. When the hose leaks as much as it did during these 
 experiments, much of the cooling power of the water is lost and the use 
 of the semi-circular trough suggested above would be very effective. 
 
 When the leakage had diminished to a mere sweating of the hose, as 
 in the last three experiments, the cooling effect of evaporation is again 
 
A NEW WINE-COOLING MACHINE. 11 
 
 'evident. In experiments 8 and 9 this effect corresponds to 2.5° F. and 
 2.3° F. respectively, while in experiment 10, where the water was pass- 
 ing more slowly, it is increased to 4.1° F. 
 
 In the first three tests some of the difference shown between the rise 
 of temperature of the water and the fall of temperature of the wine 
 may be due to the difference between the specific heats of water and of 
 half-fermented wine. The latter difference, however, is too small to 
 account for all of the former. In the last three experiments this source 
 of uncertainty is eliminated, as warm water was used instead of wine 
 in making the tests. 
 
 Under average working conditions in a dry climate it may be expected 
 that the results of evaporation from the canvas hose will be equivalent 
 to the use of water about 3° F. cooler in a machine where this evapora- 
 tion could not take place. 
 
 Effect of Sunshine, Shade, and Wind. — The machine should be placed 
 in such a position that the greatest possible benefit may be derived 
 from the effects of evaporation. This will be in a shady place where 
 the canvas hose is exposed to the full force of any wind that may be 
 blowing. It should not be inside a building where it is protected from 
 the wind, and where the air may be rendered moist by the vapors given 
 off by fermenting wine or by water used in washing. The heat and 
 dryness outside promote evaporation from the hose, and consequently 
 increase the efficiency of the cooler The direct rays of the sun, how- 
 ever, should not strike the cooler, for in this case the radiant heat will 
 warm the water more than the evaporation cools it. In a test with a 
 small model cooler it was found that where in the shade the water was 
 cooled 0.5° F. by evaporation, the resultant of the effects of radiant 
 heat and evaporation in direct sunshine was a rise of 1.25° F. 
 
 Relative Positions of Canvas Hose and Copper Tube. — Tests were 
 made with a small model to determine the effect of placing the copper 
 rube in different positions in the canvas hose. Four tests were made, as 
 
 A— 10.0° F. B— 15.3° F. C— 15.6° F. D— 16.0° F. 
 
 FIG. 4. Comparative cooling, corresponding to different positions of tube. 
 
 indicated in Fig. 4. In A, the tube was placed as near the upper part 
 of the hose as possible; in B, in the center; in C, as near the lower 
 part as possible. In D, spiral flanges were soldered to the tube, with 
 the object of making the stream of water circulate around the tube in its 
 
12 
 
 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 passage from one end of the hose to the other. When the tube was 
 placed near the upper part of the hose the wine was cooled less than 
 two thirds as much as when placed in the other positions. The most 
 effective method was where spiral flanges were used, but the superiority 
 over the plain tube when placed in position C was so little that it would 
 not repay the extra expense and trouble involved in the use of the 
 flanges. 
 
 The position C was adopted in the construction of the machine. 
 This is the position the tube and hose naturally take when the hose is 
 
 inflated by the 
 pressure of the 
 water, if they rest 
 on a flat, contin- 
 uous surface. The 
 tube is kept in a 
 position which 
 leaves a small space 
 between it and the 
 1 o w e r surface of 
 the hose by means 
 of the couplings 
 which are neces- 
 sary to join the 20- 
 foot lengths of cop- 
 per tubing which 
 were used in the 
 construction of the 
 machine. These 
 couplings should 
 
 FIG. 5. Cross-section of cooler showing relative positions of hose, De &S Small as prac- 
 tnhe, support, and proposed gutter, a, canvas hose ; b, couplings ti/>qV,lp A h n q p 
 
 of copper tube; c, gutter; d, copper tube; s, support. c ' 
 
 coupling is too 
 large and would obstruct the passage of the water too much. A very 
 good coupling was designed by Mr. Meakin, which projects only one 
 quarter of an inch from the tube and was found to answer the purpose 
 perfectly. Fig. 5 shows the relative positions and actual sizes of hose, 
 tube and couplings, and support. The small space between the lower 
 surface of the copper tube and the hose is an advantage, as it increases 
 the cooling surface in contact with the cooler water, which has a 
 tendency to run along the lowest part. 
 
 Support of Cooler. — The cooler should be placed on a support that 
 raises it a few feet from the ground, both for convenience of working 
 and to expose it more perfectly to the wind. 
 
A NEW WINE-COOLING MACHINE. 
 
 13 
 
 In order to control the amount of leakage, and to prevent more leak- 
 age in one part of the machine than in another, some method must be 
 adopted of varying and equalizing the water pressure in all parts of 
 the hose. This it was found possible to do in the machine constructed by 
 the means indicated in Fig. 6. The 220 feet of tubing was made in four 
 lengths joined by three semi-circular bends, as shown in the figure 
 referred to. The support was built to give a fall of 3 feet in the entire 
 length, and as the water passed from the upper end to the lower the fall 
 
 FIG. 6. Scheme of Cooling Machine, 
 
 W —Entrance of warm wine. 
 W,=Exit of cooled wine. 
 
 E =:Entrance of cool water. 
 E,=Exit of warmed water. 
 
 tended to restore the pressure lost by friction and leakage. The amount 
 of pressure was determined by 8 or 10 feet of rubber wine hose attached 
 to the lower end through which the water escaped. By raising the end 
 of this piece of hose, as at Ei, the pressure could be increased, and by 
 lowering it decreased, to any required degree. For the purpose of swell- 
 ing up the canvas hose a maximum pressure was obtained by screwing a 
 cap on the end of the hose at Ei. When the machine is in working 
 order, the best height for the exit Ex is easily found by trial. 
 
 The wine enters the lower end of the machine at W and escapes at 
 the upper, Wi. This upward passage of the wine is desirable, as it pre- 
 
14 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 vents any interference with the flow due to the gas given off freely by 
 the fermenting wine. The gas is carried upward regularly and perfectly. 
 
 Temperature of the Water. — A certain amount of cooling will be 
 obtained whatever the temperature of the water, provided it is lower 
 than that of the wine, but the cooler the water the more effect it Will 
 have. This is shown by the following tests made with the model cooler: 
 
 TABLE in. 
 
 Comparison of the Effects of Water of Different Temperatures. 
 
 Temperature of Water. 
 
 1st Temp, of Wine. 
 
 2d Temp, of Wine. 
 
 Degrees Cooled. 
 
 65° F. 
 
 75 
 
 92° F. 
 92 
 
 82.0° F. 
 85.5 
 
 10.0° F. 
 6.5 
 
 Thus, with the same conditions of flow and of temperature of wine 
 and water, water at 65° F. reduced the wine 10° F., and water at 75° F. 
 only 6.5° F. In practice it will probably be found that the necessary 
 efficiency will be obtained with this machine only if the temperature of 
 the water available is at least 20° F. lower than that of the maximum 
 temperature which it is desired that the wine shall not exceed. That 
 is to say, if it is desired to keep the fermenting wine below 92° F., the 
 water used must not exceed 72° F. (See test 3, Table I.) When there 
 is a difference of only 14° F., for example, the wine can be cooled 
 only 5° F. at a practical rate. (See test 7, Table I.) This is too little 
 for practical purposes. It is very necessary, therefore, that the water 
 should be as cool as possible. For this reason it will usually be neces- 
 sary to have a special reservoir or water tank for the use of the cooler. 
 
 The water as it came from the well which was used in our cooling 
 experiments had a temperature of 66° F., which was quite low enough 
 for efficient cooling. After this water had been in a 20,000-gallon iron 
 tank, covered above but exposed to the sun on the sides, for two or 
 three days its temperature would often rise to over 80° F., which was 
 much too warm for the purpose. Even during the vintage, when a 
 great deal of water was being used and water was almost continually 
 being pumped into the tank and drawn out, it was usually over 71 c F. 
 when it reached the cooler. 
 
 The water tank should be completely protected from the direct rays 
 of the sun. The best way to do this would be to place a roof over it 
 and then surround it with a screen which would keep off the sun but 
 allow free circulation of air. If the sides of the tank were covered 
 with canvas kept wet by some automatic sprinkling device, it is 
 probable that the water instead of becoming warmer in the tank would 
 be cooled. If this were done, the tank might be made large enough to- 
 hold the water needed for several days. 
 
A NEW WINE-COOLING MACHINE. 
 
 15 
 
 It would be possible to pump directly from the well into the cooler, 
 but this would be less convenient, as it would necessitate a special 
 pump and well for the purpose and would require more supervision. 
 
 Temperature of the Must or Wine. — With water at a given temperature, 
 the hotter the wine the greater difference there will be between the 
 temperature of wine and water, and therefore the more efficient the 
 machine. Tests with the model cooler gave the following ratios: 
 
 TABLE IV. 
 
 Efficiency with Wine of Different Temperatures. 
 
 1st Temp, of Wine. 
 
 2d Temp, of Wine. 
 
 Temperature of Water. Degrees Cooled. 
 
 100° F. 
 92 
 
 84 
 
 86.0° F. 
 
 82.0 
 
 76.3 
 
 66° F. 
 
 66 
 
 66 
 
 14.0° F. 
 10. 
 
 7.7 
 
 Thus, with all other conditions the same, the amount of cooling was 
 nearly twice as much with wine at 100° F. as with wine at 84° F. The 
 same is shown to be the case with the large cooler, as may be seen by 
 comparing tests 4 and 6, where, the other conditions being identical, 
 must at 109° F. was reduced 26° F., and must at 92° F. only 13° F. 
 
 This shows that to obtain the maximum amount of work out of the 
 machine the cooling should commence when the temperature of the 
 wine is very near the maximum which it is to be allowed to reach. If 
 the wine is to be allowed to reach 95° F. much time and labor is wasted 
 by commencing to cool it when it has reached only 90° F., and still more 
 if, as is sometimes advised, we cool the must before it has commenced to 
 heat at all. 
 
 Ratio of Volumes of Wine and Water. — The less wine we pass through 
 the machine per hour and the more water, the greater cooling effect we 
 will obtain. If, however, we pass the wine too slowly, we do not get 
 enough work out of our machine, and on the other hand, if we pass the 
 water too quickly, we lose too much of the cooling power of our water. 
 The differences obtained with the model cooler with different ratios of 
 water and wine are shown by the following results of tests: 
 
 Degrees Lowered. 
 
 Rate of water equal to that of wine 10.0° F. 
 
 Rate of water 1| times that of wine 11.3 
 
 Rate of water 2 times that of wine. 13.2 
 
 These tests indicate that with a machine of this construction it would 
 not pay to use more water than wine, for while an equal quantity lowered 
 the wine under the conditions of the test 10° F., double this quantitv 
 lowered it only 3.2° F. more. 
 
 With the large machine it was found that satisfactory results were 
 obtained when using a little less water than wine. (See test 10, Table I. ) 
 
16 
 
 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 Rate of Pumping. — The rate at which the wine should be passed 
 through the machine to obtain the maximum efficiency is a function of 
 the particular machine, and will differ according to its size. The 
 machine used was found to work very satisfactorily when cooling 1,000 
 gallons per hour. (See tests 8, 9, and 10, Table I.) 
 
 In order to calculate the size of machine necessary to accomplish a 
 certain amount of cooling with a certain amount of water at a given 
 temperature, a formula deduced from that given on page 3 may be used: 
 
 RXF 
 
 s = 
 
 DXK 
 
 The factor K will undoubtedly differ according to the size of the machine 
 and according to the diameter of the copper tubing used, but unless 
 these are very different from the machine described here, it will be 
 approximately equal to 9 within the limits of cooling that will be used 
 in practice. If, then, we take K to be 9, the volume of wine (R) to be 
 cooled per hour as 1,000, and the number of degrees (F) which it is 
 desired to cool the wine as 15, we can calculate the required cooling 
 surface (S) as follows: 
 
 S=DX 1 f° 
 
 From S obtained in this way we can calculate the length (L) of copper 
 tubing required according as we use 1^-inch, 1^-inch, or 2-inch tubing 
 as follows: 
 
 L = S X 3.054, for lj-inch copper tubing. 
 L = S X 2.545, for l|-inch copper tubing. 
 L = S X 1.909, for 2-inch copper tubing. 
 
 The following table has been computed in this way for some of the 
 commonest cases that are likely to occur : 
 
 TABLE V. 
 
 Length of Cooler Needed for Various Conditions. 
 
 
 
 i-3 
 
 ■■a 
 
 
 
 
 
 
 R=Rate. 
 
 
 ! <S 
 
 3 p 
 
 CD r+ 
 1 C 
 ' l-t 
 
 D' 
 
 F 
 
 K 
 
 S 
 
 L=-Number of Feet 
 Copper Tubing. 
 
 
 incli. 
 
 H- 
 inch. 
 
 2- 
 inch. 
 
 
 ( 
 
 65° 
 
 95° 
 
 30 
 
 15 
 
 9 
 
 59.3 
 
 181 
 
 151 114 
 
 1,000 gallons per hour . . . 
 
 i 
 
 ... \ 
 
 I 
 
 65 
 
 72 
 
 92 
 95 
 
 27 
 23 
 
 15 
 15 
 
 9 
 9 
 
 65.9 
 76.4 
 
 201 
 233 
 
 168 : 126 
 194 146 
 
 
 72 
 
 92 
 
 20 
 
 15 
 
 i) 
 
 88.9 
 
 272 
 
 226 170 
 
 With the larger copper tubing, as indicated by certain tests made, it 
 is probable that the efficiency would be a little less, so that it would 
 probably be necessary to use a little more tubing than is indicated in 
 the last column. 
 
A NEW WINE-COOLING MACHINE. 
 
 17 
 
 Specifications for a Cooling Machine. — In order to give an idea of the 
 cost of a machine of this construction, the following list of materials is 
 given for a machine suitable for the use of a cellar making not more 
 than 300,000 gallons of dry wine during a vintage of thirty days: 
 
 Bill of Materials. 
 
 Copper tubing, 200 linear feet of 1^-inch, @ 46 cents $92 00 
 
 Canvas irrigating hose of No. 10 canvas, 200 linear feet, 3 inches in diameter, % 5c. 10 00 
 
 Two brass castings for the ends of cooler, @ $2.25 . 4 50 
 
 Nine couplings for copper tube, @ 45 cents 4 05 
 
 Three copper semi-circular bends for tubes, @ $2.60 7 80 
 
 Three galvanized iron bends for hose, @ 35 cents 1 05 
 
 Three pieces of galvanized iron piping for hose, @ 20 cents 60 
 
 Half-round galvanized iron guttering, 200 feet, @ 6 cents 12 00 
 
 Wooden stand 20 00 
 
 Ten feet of 3-inch rubber hose, with cap _ 7 50 
 
 $159 50 
 
 The following table shows how much a machine of this size would 
 reduce the temperature of wine at 95° F. and at 92° F. with water at 
 65° F. and 70° F., when working at the rate of 1,000 gallons of wine 
 per hour and using an equal quantity of water: 
 
 TABLE VI. 
 
 Reduction of Temperature of Wine under Various Conditions. 
 
 Rate. 
 
 Temperature of Water. 
 
 Temperature of Wine. 
 
 Reduction of 
 Temperature. 
 
 r 
 
 1,000 gallons per ! 
 hour. 
 
 1 
 
 65° F. 
 65 
 
 70 
 70 
 
 95° F. 
 92 
 95 
 92 
 
 21° F. 
 19 
 18 
 16 
 
 A machine of this size would be quite sufficient, if used ten hours per 
 day under ordinary conditions, to control the temperature of the wine 
 in a cellar which crushed 50 tons per day of red grapes for dry wine. 
 By running the machine day and night the capacity could be more than 
 doublejd, which would be a sufficient safety factor to provide for extraor- 
 dinarily hot weather or the crushing of more than the average amount 
 during a part of the vintage. 
 
 There, is also the possibility of the vats filled on separate days requir- 
 ing cooling on the same day, but a competent wine-maker who attends 
 to the proper starting of his fermentations can nearly always avoid 
 this. 
 
 Method of Using the Cooler. — In order to obtain the full benefit of the 
 cooling machine (that is, to use it with the greatest efficiency), certain 
 facts must be kept in mind and a plan of cooling adopted in accordance 
 with these facts. 
 
 Every gram of sugar in a hundred cubic centimeters of must in fer- 
 menting will generate enough heat to raise the must 2.34° F. This 
 corresponds, very nearly, to the production of 2.34° F. for every degree 
 
18 
 
 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 Balling of the must. This heat is disposed of in three ways: (1) A 
 portion is taken up by the must, which is thus raised in temperature; 
 (2) another portion escapes from the must by radiation and conduc- 
 tion; and (3) the remainder should be removed by the cooler. 
 
 If we know how much heat will be taken up in the first two ways, 
 we will know how much it is necessary to remove by the third. 
 
 To determine this we first calculate how much heat will be developed 
 by the fermentation of all the sugar present, and add this to the tem- 
 perature of the must. This will give us the number of degrees of 
 temperature which must be disposed of in the three ways. For example, 
 if the must has 24 per cent of sugar, there are 24 X 2.34 degrees, or 56° F. 
 to be disposed of. If the grapes on crushing have a temperature of 
 70° F., and we are to allow the fermentation to reach a maximum of 
 92° F., they will take up 92 — 70, or 22° F. This leaves 34° F. to be 
 removed by radiation and cooling. Experiments have shown that in 
 the more usual methods of fermenting red grapes in California, about 
 half of the heat generated by fermentation will be lost by radiation. 
 Thus, 56 -s- 2, or 28° F., will escape in this way. This leaves 34 — 28, 
 or 6° F., to be removed by the cooling machine, if we desire the fermen- 
 tation not to exceed a temperature of 92° F. To keep it below 90° F. 
 we should have to remove 8° F., while if we are to allow it to reach 
 98° F. no cooling at all will be necessary. 
 
 TABLE VII. 
 
 Removal of Heat by Radiation and by Cooling. 
 
 Experiment. 
 
 First 
 Temp. 
 
 Max. 
 Temp. 
 
 Last 
 Temp. 
 
 i 
 Sugar 
 Fer- 
 mented 
 
 Degrees 
 F. Gen- 
 erated. 
 
 Degrees F. 
 Removed 
 by Cooler. 
 
 Degrees F. 
 
 Lost by 
 Radiation. 
 
 Number 
 
 Days in 
 
 Vat. 
 
 No. 1 
 
 84 
 71 
 
 74 
 81 
 
 84 
 
 96 
 
 96 
 98 
 98 
 92 
 
 93 
 94 
 90 
 92 
 
 79 
 
 21 
 19 
 17 
 17 
 24 
 
 49 
 44 
 40 
 
 40 
 57 
 
 20 
 6 
 6 
 
 
 27 
 
 20 = 41% 
 15 = 34% 
 
 18 = 45% 
 29 = 73% 
 35 = 61% 
 
 Mean = 51% 
 
 4 
 
 No. 2 
 
 3 
 
 No. 3 
 
 No. 7 
 
 No. 9 ■_.:.. 
 
 6 
 4 
 3 
 
 
 
 Table VII shows the amount of heat removed by radiation in five of 
 the experimental fermentations made at Fresno. The amounts vary 
 considerably — from 34 to 73 per cent. The cause of this is that the 
 fermentations were experimental and conducted in various ways. 
 The average of all is, however, 51 per cent, or about half. 
 
 Calculations based on the series of fermentations described in Bulle- 
 tin No. 159 show much less variation, the following losses of heat in 
 twelve fermentations being found: 53, 67, 48, 55, 55, 50, 53, 48, 59, 56, 
 55, 50 per cent, being on the average 54 per cent. These fermentations 
 were conducted in the ordinary way, in open vats holding about 4,000 
 gallons. 
 
A NEW WINE-COOLING MACHINE. 
 
 19 
 
 The amount of heat lost by radiation will depend on the outside tem- 
 perature surrounding the vat, the size and shape of the vat, and the 
 amount of stirring and pumping-over that is practiced. For the pur- 
 poses of our calculations it may be taken that in ordinary open fer- 
 menting vats not exceeding 3,000 gallons capacity the loss will be 50 
 per cent, except in the hottest weather. In larger vats up to 10,000 
 gallons capacity, and in very hot weather, the loss may be no more 
 than 33 per cent. 
 
 Using these figures we may calculate the amount of cooling necessary, 
 as follows: 
 
 Let— 
 
 S = Sugar (% Balling) contained in the must. 
 
 T = Temperature of contents of vat. 
 
 M = The maximum temperature desired. 
 
 C = The number of degrees necessary to remove by cooling. 
 
 Then, 
 
 C = 1.17 S + T - M. 
 
 Example: 
 
 8 = 24%; T = 80°F.; M = 92° F. 
 
 Then, 
 
 C = (1.17X24) + 80 -92 = 16. 
 
 In this case, therefore, it would be necessary to remove the equivalent 
 of 16° F. from every gallon of fermenting grapes in the vat. 
 
 This formula may be used at any time, but it is best to wait until 
 the temperature of the fermenting vat nearly reaches the desired max- 
 imum before making the calculation and before commencing the cooling. 
 
 The calculation is less liable to error at this time, because the grapes 
 and must have already taken up all the heat they can without surpass- 
 ing the maximum chosen, and the contents of the vat have become more 
 thoroughly mixed so that our test of the sugar-contents is more likely 
 to properly represent the whole vat. 
 
 The following table shows some examples of the results we would get 
 by making these calculations: 
 
 TABLE VIII. 
 
 
 T = Temperature 
 of Must. 
 
 C = Cooling Necessary for a Maximum (M) of — 
 
 S = Sugar. 
 
 90° 
 
 93° 
 
 96° 
 
 24% 
 
 24 
 
 22 
 
 22 
 
 22 
 
 70° 
 
 80 
 
 60 
 
 70 
 
 80 
 
 8° 
 
 . 18 
 
 
 
 6 
 
 16 
 
 5° 
 15 
 
 
 
 3 
 13 
 
 2° 
 12 
 
 
 
 
 10 
 
 This represents such calculations as might be made as soon as the 
 vats are filled. If we wait until the maximum temperature is reached 
 we would get such results as the following: 
 
20 
 
 UNIVERSITY OF CALIFORNIA — EXFERIMP:NT STATION. 
 
 TABLE IX. 
 
 
 T = Tern pe ra t u re 
 of Must. 
 
 C = Cooling Necessary for a Maximum (M) of 
 
 S = Sugar. 
 
 90° 
 
 93° 
 
 96° 
 
 10% 
 
 10 
 10 
 
 6 
 
 6 
 
 6 
 
 90° 
 
 93 
 
 95 
 
 90 
 
 93 
 
 95 
 
 12° 
 
 H 
 
 I 
 
 9° 
 12 
 
 ~4 
 
 7 
 
 0° 
 9 
 11 
 1 
 4 
 5 
 
 It is highly desirable that we postpone the use of the cooler until the 
 vat has very nearly reached the maximum temperature desired, for it is 
 only in this way that we can obtain the maximum efficiency for our 
 machine. 
 
 When we have thus found C*, the number of degrees which the 
 whole contents of the vat must be lowered, we can easily determine 
 how much the cooler should be used. If 10,000 gallons are to be cooled 
 5 degrees, it does not matter whether we pass 10,000 gallons through 
 the cooler taking 5° F. from every gallon passed, or whether we simply 
 pass 5,000 gallons taking 10° F. If the contents of the vat are thor- 
 oughly mixed, as they will be during the operation, the final effect will 
 be the same, namely, the reduction of the temperature of the whole 5° F. 
 
 For every machine there will be a certain rate of pumping and a 
 certain amount of lowering of the temperature corresponding to the 
 greatest efficiency of the machine. This rate and this degree of cooling 
 must be determined for each machine, and will depend principally on 
 the size of the machine and the temperature of the water. In the 
 machine used at Fresno, they were 1,000 gallons per hour and a reduc- 
 tion of 15° F. To determine the time, therefore, during which we must 
 use the cooler on a certain vat, we first determine C as above and then 
 make use of the following formula: 
 
 H = 
 
 GXC 
 
 RXF 
 
 Where 
 
 H = The number of hours the cooler must be used. 
 
 G = The number of gallons of grapes in the vat. 
 
 C = The number of degrees F. which the whole vat must be lowered. 
 
 li = The number of gallons per hour passed through the cooler. 
 
 F = The number of degrees lost by the wine passing through the cooler. 
 
 For example, let 
 
 G = 2500; C = 10; R = 1000; F = 15. 
 
 Then, 
 
 „ 2500 X 10 , _ n m . , 
 
 ii=—^-r—- -— = 1.67, or 1 hour 40 minutes. 
 IOliO X 15 
 
 *C can be found without calculation by referring to Tables XIII and XIV at the end 
 of this bulletin. 
 
A NEW WINE-COOLING MACHINE. 
 
 21 
 
 In order to use the cooler effectively, it is necessary to watch closely 
 the rise of temperature and disappearance of sugar, as is done in every 
 well-conducted cellar. These observations should be made at least 
 twice a day, and oftener when the temperature approaches the critical 
 point. From these observations some such table as those shown below 
 should be constructed. This will enable us to start the cooling at the 
 right moment, and in a few seconds to calculate the amount of cooling 
 necessary. 
 
 TABLE X. 
 
 Examples of Control of Temperature with Cooler. 
 
 I, Vats 1000-3000 gallons. Moderate weather. Quick fermentation. Heat radiated , 
 
 one half of that generated by fermentation. 
 
 Sugar 
 Lost. 
 
 Heat 
 Generated. 
 
 Heat Lost 
 by Radia- 
 tion, etc. 
 
 Tempera- 
 ture of Vat. 
 
 Degrees 
 Removed 
 from Vat. 
 
 At crushing 
 
 At 1 day 
 
 At 2 days _ . . 
 At 2£ days .. 
 At 3 days ... 
 At 4 days . __ 
 
 24%B 
 
 21 
 15 
 12 
 
 5 
 
 
 
 3%B 
 
 6 
 
 3 
 
 7 
 
 5 
 
 7.02° F 
 14.04 
 
 7.02 
 16.38 
 11.70 
 
 3.02°F 
 
 7.04 
 
 4.02 
 
 8.38 
 5.70 
 
 80 3 F 
 
 84 
 
 91 
 
 94 
 
 (81) 
 
 89 
 
 95 
 
 13° F 
 
 II. Vats 1000-3000 gallons. Moderate weather. Slower fermentation. 
 
 Heat lost, one half. 
 
 At crushing 
 
 At 1 day . 
 At 2 days 
 At 3 days 
 At 4 days 
 At 5 days 
 
 24% B 
 
 22 
 
 17 
 
 8 
 
 2 
 
 
 
 2%B 
 
 4.68° F 
 11.70 
 21.06 
 14.04 
 
 4.68 
 
 1.68°F 
 5.70 
 11.06 
 7.04 
 
 2.68 
 
 70° F 
 
 73 
 
 79 
 
 89 
 
 (81) 
 
 88 
 
 90 
 
 8°F 
 
 III. Vats 5000-10,000 gallons. Or warm weather. Heat lost, one third. 
 
 At crushing 
 
 At 1 day 
 
 At 2 days... 
 At 3 days ... 
 At 4 days _.. 
 
 24%B 
 
 21 
 
 15 
 
 5 
 
 
 
 6 
 
 10 
 
 5 
 
 7.02° 
 
 F 
 
 14.04 
 
 
 23.40 
 
 
 11.70 
 
 
 2.02°F 
 4.04 
 8.40 
 3.70 
 
 80° F 
 85 
 
 95 
 (80) 
 
 95 
 (87) 
 
 95 
 
 15° F 
 8°F 
 
 Example I represents a fermentation of grapes containing 24 per 
 cent of sugar which were crushed warm (80° F.), and of which the 
 maximum temperature attained during fermentation was 95° F. The 
 
22 UNIVERSITY OF CALIFORNIA — EXPERIMENT STATION. 
 
 cooling necessary for 2,500 gallons of fermenting grapes, with our 
 machine, is found by using the formula given on page 20: 
 
 „ 2500X13 '. _ .v , 
 
 il = -.,^ w ,,- =2.17, or 2 hours 10 minutes. 
 1000 X 15 
 
 In example II the grapes were cooler when crushed and the tempera- 
 ture was not allowed to exceed 90° P. The cooler was used as follows: 
 
 H = , -.^ w ., =1.34, or 1 hour 20 minutes. 
 1000 X 15 
 
 In example III it is supposed that on account of hot weather and 
 
 large vats the loss by radiation was only one third of the heat generated 
 
 by fermentation. In this case, C, the number of degrees which it is 
 
 necessary to lower the whole vat, is found by modifying the formula on 
 
 page 19: 
 
 C = 1.56S + T-M. 
 
 In this case, if we are dealing with a vat containing 9,000 gallons of 
 crushed grapes, the time our cooler would have to be used is as follows: 
 
 „ 90 00 X 23 . . 
 
 "■ = Vr t r>r> w t - = 13.8, or 13 hours 50 minutes; 
 1000 X lo 
 
 or, as represented in the table, one cooling of 9 hours one day and 
 another of 
 
 „ 9000 X 8 . _ . , _. . , 
 
 H= =4.8, or 4 hours 50 minutes 
 
 lOtlt) X 15 
 
 the next. 
 
 It is not necessary that the temperature of the vat after cooling 
 should be as low as is indicated by the figures in parentheses in the last 
 column but one of Table X. These figures simply represent the 
 temperature which would be necessary if the cooling were instanta- 
 neous. As the cooling takes time, heat is being generated by the 
 fermentation at the same time that the cooler is removing heat. The 
 final temperature of the vat, therefore, after the cooling, will be higher 
 than that represented by the figures in parentheses. The difference 
 will be very slight in the case of small vats, which are cooled quickly, 
 but considerable in the case of large vats. In a 10,000-gallon vat. 
 under the conditions represented in example III, during the first cool- 
 ing of 9 hours, 15° F. would be removed by the cooler, but at the same 
 time about 4° F. would be added by fermentation, so that when the 
 cooling was finished the temperature of the vat would not be 80° F., 
 but 84° F. 
 
 This does not mean that the cooling has not been so effective as the 
 calculation indicated. The production of heat has been accompanied 
 by a diminution of sugar, and the possibility of a rise of temperature 
 
A NEW WINE-COOLING MACHINE. 
 
 23 
 
 in so far diminished. The effective cooling therefore has been 15° F., 
 as shown by calculation. This shows the need of making these calcu- 
 lations, for it is impossible to tell simply by testing the temperature of 
 the vat when sufficent cooling has been effected. 
 
 Cooling White Wine. — It is much more rare to find white wines fail- 
 ing to ferment out dry than red. The reason for this is that, they 
 much more rarely attain high temperatures during fermentation. 
 There are several causes for this. In the first place the absence of a 
 cap of pomace permits the heat to radiate off more freely; and in the 
 second place, white wines are usually fermented in smaller casks or 
 vats, which is also an aid to heat radiation; and finally, white musts 
 are usually sulfured, which makes the fermentation slower, and this 
 gives the heat generated more time to escape. 
 
 This is well shown by the record of two fermentations in puncheons 
 of white wine made this vear at Fresno: 
 
 TABLE XI. 
 Loss of Heat by Radiation in Puncheons of Fermenting White Wine. 
 
 Sugar. 
 
 Experiment VI. 
 
 At crushing 
 
 At 1 day 
 
 At 2 days ... 
 At 3 days . .. 
 At 4 days . - . 
 At 5 days ... 
 
 Total loss of heat by radiation 
 
 Experiment Via. 
 
 At crushing 
 
 At 1 day 
 
 At 2 days , 
 
 At 3 days 
 
 At 4 days 
 
 22.5%B. 
 16.7 
 
 9.1 
 
 4.7 
 
 2.8 
 
 2.0 
 
 Temperature 
 Observed. 
 
 Total loss of heat by radiation 
 
 78° 
 
 85 
 
 88 
 
 88 
 
 88 
 
 87 
 
 F. 
 
 25.0%B. 
 
 78° 
 
 17.0 
 
 88 
 
 8.7 
 
 92 
 
 59 
 
 89 
 
 4.4 
 
 87 
 
 Heat 
 Generated. 
 
 13.5° 
 
 17.8 
 
 10.3 
 
 4.5 
 
 2.0 
 
 P 
 
 18.5° 
 
 19.5 
 
 6.5 
 
 3.5 
 
 F. 
 
 Loss by 
 Radiation. 
 
 48% 
 
 84 
 100 
 100 
 150 
 
 81% 
 
 46% 
 
 80 
 146 
 157 
 
 80% 
 
 In the first of these cases enough of the heat generated by the fer- 
 mentation of 20.5% B. of sugar was lost by radiation to prevent the 
 temperature of the wine rising above 88° F. 
 
 In the second case, the fermentation started more rapidly during the 
 first day, and although the total heat lost during four days was practi- 
 cally the same as in the first case, there was more generated the first 
 day, which shows itself in the rise to 88° F. instead of to 85° F., as in 
 the first case. This rapid start caused the maximum temperature to 
 be 3 degrees higher, e. g. 92° F. 
 
24 
 
 UNIVERSITY OF 1 CALIFORNIA — EXPERIMENT STATION. 
 
 This exemplifies the danger of starting the fermentation too rapidly 
 by adding too large a quantity of yeast or starter. 
 
 When the maximum temperature is reached, as much or more heat 
 is lost by radiation as is generated by fermentation. In a properly 
 conducted fermentation of red wine this does not usually occur until 
 the wine is nearly dry. With white wine in small casks, owing to the 
 much greater loss of heat, this usually occurs when the wine still con- 
 tains 4 or 5 per cent of sugar. In cold seasons and localities the fall of 
 temperature may be so rapid as to check the fermentation. 
 
 While a cooling machine is rarely needed for white wines when fer- 
 mented in small casks, it is quite otherwise when the fermentation 
 takes place in large casks or vats. This is exemplified by the record of 
 a 1,600-gallon cask of Burger made at Fresno this year. 
 
 TABLE XII. 
 Loss of Heat by Radiation and Cooling in a 1,600-gallon Cask of Fermenting White Wine. 
 
 Experiment VIII. 
 
 At crushinj 
 At 1 day... 
 
 At 2 days. 
 At 3 days 
 
 Sugar 
 
 21.5%B. 
 7.0 
 
 2.1 
 1.0 
 
 Temperature 
 Observed. 
 
 80° F. 
 90 
 Cooled to 80° F. 
 86 
 89 
 
 Heat 'Heat Lost by 
 Generated. Radiation. 
 
 34.0 °F. 
 
 11.5 
 
 2.5 
 
 70% 
 43% 
 
 Heat lost by radiation 60% 
 
 Heat lost by cooling 21% 
 
 Total 81% 
 
 i' 
 
 In this case the heat lost by radiation, 60 per cent, is little more than 
 in the red wine fermentation. If the wine had not been cooled when it 
 reached 90° F., it would have risen to 95° or 96° F. The heat lost by 
 radiation and removed by cooling in the 1,600-gallon cask were, together, 
 capable of keeping the maximum only as low as it was kept in the 180- 
 gallon puncheons by radiation alone. 
 
A NEW WINE-COOLING MACHINE. 
 
 25 
 
 o 
 
 c-. 
 
 ©J 
 
 « is 
 
 o 
 
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26 
 
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A NEW WINE-COOLING MACHINE. 27 
 
 Notes on the Use of Tables XIII and XIV. — To use these tables we 
 must first determine, the temperature and degrees Balling of the must 
 in the vat. Then by following the horizontal line opposite the number 
 representing the degrees Balling until it intersects the vertical line 
 running from the number representing the temperature we find a num- 
 ber which shows the number of degrees F. which the contents of the 
 vat must be lowered. This number we call C. Then by using the 
 formula given on page 20 we find how long the cooler should be used 
 in the vat. This formula and one of the above tables are all that are 
 necessary for the effective and economical working of the machine. 
 For example: 
 
 Grapes at 20 per cent Bal. if crushed at 64° F. will not rise above 
 90 c F., and therefore need no cooling. Grapes with the same amount 
 of sugar but crushed at 79° F. must be cooled 12° F. when they reach 
 90° F., or before, or they will reach a temperature of over 100° F. By 
 referring to the 90° column we find the number 12 in the row repre- 
 senting 10 per cent of sugar. This shows that the fermenting must will 
 reach 90° F. when it still has 10 per cent of sugar, and as indicated in 
 that line requires to be cooled 12° F., as already determined. 
 
 This shows that we can tell the amount of cooling necessary from the 
 temperature and sugar tests at any time, either when the grapes are 
 first crushed or when they are fermenting. The later the determination 
 is made the less liable to error it will be. Any calculation made before 
 fermentation will be only approximate, but made when the temperature 
 is near the maximum it will be quite exact enough. 
 
STATION PUBLICATIONS AVAILABLE FOR DISTRIBUTION. 
 
 REPORTS. 
 
 1890. Report of the Viticultural Work during the seasons 1887-93, with data 
 regarding the Vintages of 1894-95. 
 
 1897. Resistant Vines, their Selection, Adaptation, and Grafting. Appendix to 
 
 Viticultural Report for 189G. 
 
 1898. Partial Report of Work of Agricultural Experiment Station for the years 
 
 1895-90 and 189G-97. 
 1900. Report of the Agricultural Experiment Station for the year 1897-98. 
 
 1902. Report of the Agricultural Experiment Station for 1898-1901. 
 
 1903. Report of the Agricultural Experiment Station for 1901-1903. 
 
 1904. Twenty-second Report of the Agricultural Experiment Station for 1903-1904. 
 
 BULLETINS. 
 
 Reprint. Endurance of Drought in Soils of the Arid Region. 
 
 No. 128. Nature, Value, and Utilization of Alkali Lands, and Tolerance of Alkali. 
 (Revised and Reprint, 1905.) 
 
 131. The Phylloxera of the Vine. 
 
 133. Tolerance of Alkali by Various Cultures. 
 
 135. The Potato- Worm in California. 
 
 137. Pickling Ripe and Green Olives. 
 
 138. Citrus Fruit Culture. 
 
 139. Orange and Lemon Rot. . 
 
 140. Lands of the Colorado Delta in Salton Basin, and Supplement. 
 
 141. Deciduous Fruits at Paso Robles. 
 
 142. Grasshoppers in California. 
 
 143. California Peach-Tree Borer. 
 
 144. The Peach-Worm. 
 
 145. The Red Spider of Citrus Trees. 
 
 14G. New Methods of Grafting and Budding Vines. 
 
 147. Culture Work of the Substations. 
 
 148. Resistant Vines and their Hybrids. 
 
 149. California Sugar Industry. 
 
 150. The Value of Oak Leaves for Forage. 
 
 151. Arsenical Insecticides. 
 
 152. Fumigation Dosage. 
 
 153. Spraying with Distillates. 
 
 154. Sulfur Sprays for Red Spider. 
 
 155. Directions for Spraying for the Codling-Moth. 
 
 156. Fowl Cholera. 
 
 157. Commercial Fertilizers. 
 
 158. California Olive Oil ; its Manufacture. 
 
 159. Contribution to the Study of Fermentation. 
 
 160. The Hop Aphis. 
 
 161. Tuberculosis in Fowls. (Reprint.) 
 
 162. Commercial Fertilizers. (Dec. 1, 1904.) 
 
 163. Pear Scab. 
 
 164. Poultry Feeding and Proprietary Foods. (Reprint.) 
 
 165. Asparagus and Asparagus Rust in California. 
 
 166. Spraying for Scale Insects. 
 
 167. Manufacture of Dry Wines in Hot Countries. 
 
 168. Observations on Some Vine Diseases in Sonoma County. 
 
 169. Tolerance of the Sugar Beet for Alkali. 
 
 170. Studies in Grasshopper Control. 
 
 171. Commercial Fertilizers. (June 30, 1905.) 
 
 172. Further Experience in Asparagus Rust Control. 
 
 173. Commercial Fertilizers. (December, 1905.) 
 
 CIRCULARS. 
 
 No. 1. Texas Fever. No. 13. The Culture of the Sugar Beet. 
 
 2. Blackleg. 14. Practical Suggestions for Cod- 
 
 3. Hog Cholera. ling-Moth Control in the 
 
 4. Anthrax. Pajaro Valley. 
 
 5. Contagious Abortion in Cows. 15. Recent Problems in Agriculture. 
 7. Remedies for Insects. What a University Farm is 
 9. Asparagus Rust. For. 
 
 10. Reading Course in Economic 16. Notes on Seed-Wheat. 
 
 Entomology. 17. Why Agriculture Should be 
 
 11. Fumigation Practice. Taught in the Public Schools. 
 
 12. Silk Culture. 
 
 Copies may be had by application to the Director of the Experiment 
 Station, Berkeley, California.