UNIVERSITY OF CALIFORNIA. 
 
 AOHICUL1URAL EXPERIMENT STATION. 
 
 BULJ.JET1N NO. 51. 
 
 The Wines of 1885. 
 
 hope that the fermentation would revive of its 
 own accord, it went wholly wrong and was tit 
 only for the still. 
 
 In this case, aa in many last season, the total 
 amount of sugar originally in the must was con 
 siderably greater than that which could ferment 
 out in any case; viz., over 35 per cent. But the 
 alcohol had only been formed to the extent of 
 11 per cent, while under proper treatment over 
 15 might have been reached before fermenta- 
 tion stopped, as was actually done in several 
 cases now before us 
 
 As the time for the tirst racking of the vint- 
 age of 1885 is at hand, it is of some interest to 
 discufcs the results obtained in the fermentations 
 made at the Vit.cultural Laboratory, and in the 
 examination of wines sent in for analysis, iu 
 order that the merits and defects of this viut- 
 age may be compared with those of previous 
 season*, and the after-treatment and blending 
 govt rued accordingly. 
 
 Or 40 lots of grapes sent in, 34 were suffi- ""Tannin and Acid, 
 
 ciently large for wine-making. Of these 34 
 
 fermentations, not one offered any difficulty, Apart, however, from the unfermented sugar 
 the temperature of the cellar being kept some- anJ from cases of gross mismanagement like the 
 what higher than last season, viz., at or near above, both the winea made at the Viticultuial 
 75 degrees. This temperature would, of course, •Laboratory and the bulk of those sen-, in, ex- 
 have been undesirably high for larger masses of nibit peculiarities which seem to belong to the 
 wine, but for the samples not exceeding ten vintage as such, independently of grape varie- 
 gallons proved just right, the highest tempera- ties » and also, to some extent, of the unusual de- 
 ture reached by any one during the violent fer- g ree of ripeueas attained by them. The most 
 mentation being 86 degrees. All fermented out prominent of these are larger proportions of 
 completely during the usual time (of about a Doth tartaric acid and tauuin, appearing in 
 week for red wines), cleared rapidly after draw- ca8es where comparison with previous seasons 
 ing off, and are sound in every respect. The * s available. 
 
 only exception in regard to regularity of fermen- . /r ? Q . us we n ? d m Gallegos' Zinfandel, from 
 tation arose from an accident to the gas jet regu- Mission San Jose, in whicn the tannin usually 
 lating the temperature in a space set apart for ranged between 7 and 8.5 (10,000tha), from 11 
 the fermentation of small samples, in which the to 12, and in a sample from the old Palmer 
 temperature one morning wasfound to have risen (hilJ) vineyard, at the same place, the extraor- 
 to 110°. This had completely stopped the fer- binary amount of 24; in the Cabernets from the 
 mentation, and apparently killed the yeast, for Sanfca Cla ra valley, heretofore showing from 10 
 fermentation was not resumed in the course of to 11, now from 16 to 17 5 tannin. Similar re- 
 three duys, although the sugar was only half 8uh * are now shown from other localities and 
 fermented out. But upon addition of about 30 varieties; and where the determinations have 
 per cent of fresh must just started in fermenta- not yet been made the taste indicates a similar 
 tion, the whole went through rapidly and made increase over previous vintages, 
 a perfectly sound, dry wine. There is, of ^ regards acid, the analyses show that 
 course, nothing new in this, but it is mentioned where from 4.5 to 5 0 pro mille has been ihe 
 as undoubtedly typical of a great number of rule, from six to eight now frequently ap 
 cases of reported "difficult fermentation" dur- P*ar m the must, at least, and so pro- 
 ing the past vintage, exemplified in a number P°rtioually for lower degrees of acidity, 
 of samples of wine received for analysis. Jut neither in the musts nor in the wines 
 
 Of 39 such samples, thus far received, the ex- dld , this higher acidity appear unpleas- 
 traordinarily large proportion of 17, or nearly 44 antly, doubthss for the reason that the unusu- 
 per cent, contain unfermented sugar in proper- ^ body and high alcoholic strength 
 
 tions varying from a trifle (say J per cent) to a disguises the acidity and renders it harmonious 
 little more than six, but mostly from three to with the other characters of the product, 
 five. In one case of as much as ten per cent re- it i» hardly necessary to insist upon the im 
 mained in a wine which, besides, waa thorough- portance of these points as regards not only the 
 lv acetified and " milk-sour." This wine, it was q ua lity of the 1885 wines for direct consump 
 ascertained, started finely during very hot but especially their value for blending 
 weather; waa allowed to form a " cap » with with previous vintages. It would be extremely 
 out stirnng-in (f outage), and suddenly stopped desirable to verify the general validity of the 
 while sweet, evidently from a too great rise of ab °ve indications by wider comparisons, both 
 temperature. Then, while being left with the as to varieties and localities. 
 
Alcoholic 
 
 Strengtn— Arrested 
 tions. 
 
 Fermenta- 
 
 Since in all but the higher locations the sac- 
 charine strength of the musts was high in J 885, 
 so ought to be the alcoholic strength of the re- 
 sulting wines; and this is found to be the case 
 where fermentation has gone through, the 
 extraordinary strength of 16 per cent having 
 been observed in one case, and 15 in quite 
 a number. But, as stated above, in a great 
 many cases some sugar has remained un- 
 converted, and that not only where the 
 sugar exceeded the amount that can be fer- 
 mented out, but also in many in which the 
 maximum of alcohol would not nearly have 
 been reached; and yet only from 10 to 12 
 per cent was actually formed. In all of these 
 that have been reliably reported, the great 
 vigor of the first fermentation is noted, and 
 surprise expressed that after Hueh a good begin- 
 ning it should not have gone through . Iu fact, 
 thepron.pt and vigorous starting uf the fer- 
 mentation is very commonly dwelt upon, and 
 has been similarly noted in the fermen ations 
 made at the University Labora ory, as well as 
 in the wineries visited during the vintage. It 
 is the usual and predieable outcome of a season 
 like that of 1885, in which all grape varieties 
 matured fully, and should exhibit their best 
 qualities in their wines, if carefully treated. 
 
 A vigorous beginning of fermentatiou neces- 
 sarily implies an abundance both of yeast- 
 forming material, "germ food," and of yeast 
 germs. If it stops short of the natural limit 
 imposed by the formation of alcohol or ex- 
 haustion of sugar, it must be because some 
 influence hostile to the life of the yeast has 
 intervened; and unless more than mere guess- 
 work or conjecture shows the contrary, that 
 influence m«»t be supposed to be excessive use 
 of temperature as a result of this same vigoi- 
 ous action. Tno common ptacticeof crushing 
 grapes coming hot from the vineyard, renters 
 this a matter of much more easy and common 
 occurrence than most persons imagine; and 
 considering the warm weather prevailing dur- 
 ing the last vintage season it is probable that 
 most of the cases of arrested fermentation! 
 would lose their alleged mysteriousness if this I 
 simple and well- known cause were properly i 
 taken into account. ' 
 
 Omitting for the present the discussion of 
 the means to be employed for the completion 
 of the fermentation of wines containing several 
 per cent of unconverted sugar, I desire to call 
 the attention of those having only a small 
 remnant of sugar to deal with, to the import- 
 ance of a thorough aeration of such wines in 
 racking. Tins l8 easily done by using a rose 
 spout instead of a solid stream from the faucet 
 
 or hose, and letting the stream fall some dis- 
 tance. 
 
 The effect of aeration in promoting the vin- 
 ous fermentation and in eliminating undesira- 
 ble ingredients, is well understood and is in 
 Germany very commonly applied to the must 
 previous to fermentation, in order to carry it 
 through more promptly and regularly. In 
 France it is more especially used in the "joul- 
 oge " of red wines — the daily repeated stirring- 
 iu of the pomace; in Spain and Portugal it 
 forms the essential effect of the long and, 
 laborious treading given to the grapes, and is' 
 among the main points in the after-treatment 
 of ports and sheiries. It is not therefore an 
 in novation but a well- proved means of promoting 
 the fermentation, the soundness and especially 
 the clearing of wines. Its efficacy has been 
 well exemplified during the past vintage, by 
 the ready fermentation of Zinf indels subjected 1 
 to regular /outage, to over 15 per cent of al- 
 cohol, while others, of the same saccharine 
 strength, but fermented without aeration by 
 the aid of a submerged frame, have remained 
 partially sweet. Similarly the aeration in 
 racking, suggested above and forming a good 
 general rule as well, promotes the after-fer- 
 mentation and will help to get rid of small 
 remnants of sugar, up to one per cent or there- 
 abouts. With proper care in the after-treat- 
 ment, such aeration involves no danger of aceti- 
 fication or "pricking," and tends to prevent 
 "milksourness." 
 
 The Copper-Lime Remedy for Mildew. 
 
 As a general answer to questions addressed 
 to me on the subject, I state the reasons for 
 which I think it desirable that the copper-lime 
 remedy for mildew, lately recommended in 
 France and reported by me in a former issue of 
 the Rural Press, should be thoroughly tested 
 in California in comparison with sulphuring. 
 
 It is not correct that, as has been alleged, 
 there is nothing new in this remedy, and that it 
 has been previously recommended and applied 
 here. What has been recommended and used 
 here is sprinkling with solution of copper sul- 
 phate or bluestone, or the dusting over with a 
 mixture of powdered bluestone and plaster or 
 gypsum. In either case, a light rain, or even a 
 succession of heavy dews, will soon wash away 
 the copper salt and leave the mildew to resume 
 its growth unhindered. Similarly, in the case 
 of sulphur, so soon as the wind blows away the 
 dust that has been applied during a dry time 
 and the earth "disinfects" it so that no vapor 
 can rise, the dormant germs revive and a repe- 
 tition of the sulphuring is necessary. Near the 
 coast, three sulphurings are very commonly 
 needed and given, at a considerable cost of labor 
 and material. 
 
1 
 
 ^Yhen, as prescribed by the French method, 
 milk of lime is mixed with a solution of copper 
 sulphate, hydrate of copper is formed, which is 
 practically insoluble in water. When its mix- 
 ture with lime is sprinkled on the leaves, the 
 drop in drying adheres to the surface and sub- 
 sequently is still farther fixed precisely like 
 whitewash, by the absorption of carbonic acid 
 from the air and a consequent hardening. 
 Simultaneously with the lime, the copper hy- 
 drate is transformed into hydro-carbonate; and 
 both are somewhat soluble in atmospheric 
 water, whether rain or dew. A very weak 
 solution of both is therefore spread over the 
 leaf each time the latter is moistened, but even a 
 strong rain cannot wash the active drop en- 
 tirely away. It remains and protects the vine 
 during the season, as the French experiments 
 have shown; partly, no doubt, from the effect of 
 fine dust abraded and blown over the leaves 
 not touched by the sprinkling. 
 
 Similarly, sulphur applied while the leaves 
 
 are wet, adheres and remains during several 
 months, making one sulphuring suffice where two 
 or three would otherwise have been needed. 
 The statement that under these circumstances 
 its vapor fails to form is simply incorrect, as 
 any one can ascertain for himself. 
 
 One application never kills all the germs: the 
 permanent presence of the antidote is needed. 
 This is what the copper-lime remedy accom- 
 plishes, and will do more surely with us than 
 in France, where summer rains commonly 
 occur and may wash off the protecting droplets. 
 
 As the greater includes the less, the copper 
 preparation with its more powerful antiseptic 
 properties will be mure iff^cive than sulphur 
 against all kinds of mildews, and will probably 
 find its uae against others than those infesting 
 the vine. The cost of it* application as against 
 that of repeated sulpburings is the question to 
 be determined by actual trial in California. 
 
 E. W. Hilgard. 
 
 Berkeley, January 15 , 1886,