UMASS/AMHERST 31EDbbDD53DlDbT «^^^^P VITICUL' AT THE PART 1. i:iED WINE GRAPES is^K»»:>i<<'Z^i^%'if,-,9K^x<>:':<.-f^<>:<'i<<^»:':^^^ , ■; -%;■->;■■■ LIBRARY OF THE DATE DUE 1 UNIVERSITY OF MASSACHUSETTS LIBRARY SB 390 1887/89 PT.1 p UNIVERSITY OF CALIFORNIA-COLLEGE OF AGRICULTURE. AGEIOULTURAL EXPEEIMENT STATION. REPORT OF THE YITICULTUEAL WOI^K DURING THE SEASONS 1887-89, WITH Data. Regarding the Vintage oe 1890. PART T. RED-WINE GRAPES. PREPARED UNDER THE DIRECTION OF K. W. HILOARD, Professor of Agriculture and Director of the Stations. By L. PAPARELLI, Instructor in charge of Viticulture and Olive Culture. BEING A PART OF THE REPORT OF THE REGENTS OF. THE UNIVERSITY. SACRAMENTO statp: office, A. J. JOHNSTON, SUPT. STATE PRINTING. 1892. 6 5 4. ^'^ REPORT OF THE PROFESSOR OF AGRICULTURE AND DIRECTOR OF THE EXPERIMENT STATIONS TO THE PRESIDENT OF THE UNIVERSITY SAA S.S.' <^^ Cf/. ri : Co ^/ I :'^.;> Z TABLE OF CONTENTS. Page. EXPERIMENT STATIONS OF THE UNIVERSITY OF CALIFORNIA 12 LETTER OF TRANSMITTAL 13 PART I. GENERAL OBJECTS AND PLAN OF THE VITICULTURAL WORK. By £. W. Hilgard 15 Stations under private auspices ■ 16 Limitation of experiments as regards quantities used 17 Main points to be ascertained 18 Private trials with Station aid 18 Art vs. science 19 Lesson from the Old World 19 Importance of examinations 19 Viticultural investigations require much time 20 Future operations 20 Climatic condition.?, viz.: The "North Italian Type" 21 Keeping qualities and shipment 22 Preservative processes 22 Details of cellar work 23 <"OLORIMETRI0 ^IeASUKEMENT OF WiNES 25 Importance of color 25 Vegetable substitutes 25 Poisonous aniline dyes 25 (Jolor-blending in France 26 Early methods of determining colors 26 Standard solutions used for comparison ,. 26 Faults of these methods 26 (.'hevreul's nomenclature of colors 26 Salleron's vino-colorimeter 26 Construction and use 26 Method of presenting results 26 Use of the instrument to determine loss of color, effects of fermentation, etc.. 26 Diagram of wine colorimeter scale 27 PART II. RECORD OF CULTURE AND VINIFICATION EXPERIMENTS WITH RED-WINE GRAPES. Prepared by L. PapareWJ 29 Viticultural Stations (under private auspices) 29 Descriptive List of Grapes Received and Musts and Wines Made and Analyzed, 1887-1889 31 1 . Bordeaux or Claret tijjye, characteristics of 31 Malbeck, characteristics, tables of production, analyses, color readings 32 Malbeck or Cot, from .7. T. Doyle, Cujiertino (three lots) 36 -Malbeck, from E. W. Hilgard, Mission San Jose (two lots) 37 Malbeck, from J. Gallegos, Mission San Jose 37 ^Malbeck, discussion of results 37 Cabernet Franc, characteristics, tables of production, analyses, etc 38 Cabernet Franc, from J. T. Doyle, Cupertino 42 Cabernet Franc, from E. AV. Hilgard, Mission San Jose 42 Cabernet Franc, from J. T. Doyle, Cupertino 43 Cabernet Sauvignon, characteristics, analyses, etc 43 Cabernet Sauvignon, from J. T. Doyle, Cupertino (two lots) 47 Cabernet Sauvignon, from E. W. Hilgard, Mission San Jos4 47 Cabernet Franc and Sauvignon, discussion of results 48 Tannat, characteristics, tables of analyses, color readings 48 6 TABLE OF CONTENTS. Page. Tannat, from J. P. Smith, Livermore 50' Tannat, from J. T. Doyle, Cupertino 50 Tannat, discussion of results 51 Saint Macaire, characteristics, tables of production, analyses, etc 51 Saint Macaire, from J. T. Doyle, Cupertino (two lots) 53 Saint Macaire, from J. Gallegos, Mission San Jose 54 Saint Macaire, discussion of results 54 Merlot, characteristics, tables of analyses, etc 54 Merlot, from J. T. Doyle, Cupertino 58 Merlot, from J. Gallegos, Mission San Jos^ 58 Merlot, from J. T. Doyle, Cupertino (two lots) 58 Merlot, from J. Gallegos, Mission San Josg 59 Merlot, discussion of results 59 Verdot, characteristics, tables of production, analyses, etc. 60 Verdot, from J. T. Doyle, Cupertino (five lots) 63 Verdot, discussion of results 65 Gros Mansenc, characteristics, tables of production, analyses, etc. 66 Gros Mansenc, from J. T. Doyle, Cupertino (four lots) 69 Gros Mansenc, from J. Gallegos, Mission San Jos6 TO' Gros Mansenc, discussion of results 71 Gamay Teinturier, characteristics, tables of production, analyses, etc. 71 Gamay Teinturier, from J. T. Doyle, Cupertino (two lots) 75 Gamay Teinturier, from J. Gallegos, Mission San Jos^ 75 Gamay Teinturier, from J. T. Doyle, Cupertino 75 Gamaj' Teinturier, from J. Gallegos, Mission San Jos^ 76 Gamay Teinturier, from J. T. Doyle, Cupertino 76 Gamay Teinturier, discussion of results 77 Teinturier Male, characteristics, tables of production, analyses, etc. 77 Teinturier Male, from J. T. Doyle, Cupertino (two lots) 81 Teinturier Male, from J. Gallegos, Mission San Jose 81 Teinturier Male, from J. T. Doyle, Cupertino 81 Teinturier Male, from Margherita Vineyard, Fresno 82 Teinturier Male, J. Gallegos, Mission San Jose 82 Teinturier Male, discussion of results 83 Charbono, characteristics, tables of analyses, etc. 83 Charbono, from J. P. Smith, Livermore 8& Charbono, discussion of results 85 Affenthaler, characteristics, tables of analyses, etc. 86 Affenthaler, from J. Gallegos, Mission San Jos6 88 Affenthaler, from J. T. Doyle, Cupertino 88 Affenthaler, discussion of results 88 2. Burgundy type, characteristics of 89 The Pinots and their synonyms 90 Remarks on the Pinots introduced in California 91 Tables of production, analyses, etc. 91 Pinot, from J. P. Smith, Livermore 96 Pinot de Pernant, from J. T. Doyle, Cupertino 96 Pinot Noirien, from J. T. Doyle, Cupertino 96 Franc Pinot, from J. T. Doyle, Cupertino 97 Pinot, from J. T. Doyle, Cupertino 97 Pinot St. Georges, from J. T. Doyle, Cupertino 97 Pinot, from J. Gallegos, Mission San Jos4 98 Pinot de Pernant and St. Georges, blend, from J. T. Doyle, Cupertino 98 Franc Pinot, from J. T. Doyle, Cupertino 98 Pinot Noirien, from J. T. Doyle, Cupertino 99 Franc Pinot, from J. Gallegos, Mission San Jos6 99 Pinot de Pernant and St. Georges, blend, from J. Gallegos, Mission San Jos^. 99 Pinot Noirien, Franc, and Pernant, from J. T. Doyle, Cupertino ..- - lOO TABLE OF CONTENTS. 7 Page. Blauer Burgunder, from J. T. Doyle, Cupertino; analysis 100 Meunier, characteristics, tables of production, analyses, etc 101 Meunier, from J. T. Doyle, Cupertino (two lots) 104 Meunier, from J. Gallegos, Mission San Jose (two lots) 104 Meunier, discussion of results 105 Ruliinder, characteristics, tables of analyses, etc ._. 106 Uulander, from J. Gallegos, Mission San Jose 108 I'feffer's (Jabernet (Robin Noir ?), characteristics, tables of analyses, etc. 108 I'feffer's Cabernet, from J. T. Doyle. Cupertino 111 I'feffer's Cabernet, from J. Gallegos, Mission San Jose 111 I'feffer's Cabernet, from J. T. Doyle, Cupertino 112 I'feffer's Cabernet, discussion of 112 Chauche Noir, characteristics, tables of production, analyses, etc. 112 Chauch6 Noir, from J. T. Doyle, Cupertino (three lots) 116 ' Chauche Noir, from J. Gallegos, Mission San Jos4 117 (Jhauche Noir, discussion of results 117 3. North Italian type, importation and characteristics of, etc 118 (Observations regarding vines of northern Italy at Cupertino, 1887-89 120 Nebbiolo, characteristics, tables of production, analyses, etc. 127 Nebbiolo Bourgu, from J. T. Doyle, Cupertino (two lots) 131 Nebbiolo Fine, from J. T. Doyle, Cupertino 131 Spanna, from J. T. Doyle, Cupertino 132 Nebbiolo Bourgu, from J. T. Doyle, Cupertino 132 Nebbiolo Fino, from J. T. Doyle, Cupertino 132 Nebbiolo, discussion of results 133 Barbera, characteristics, tables of production, analyses, etc. 134 Barbera, from J. T. Doj^le, Cupertino 138 Barbera, from E. W. Hilgard, Mission San Jos6 (three lots) 138 Barbera, from J. T. Doyle, Cuijertino 139 Barbera, from E. W. Hilgard, Mission San Jose 140 Barbera, from J. T. Doyle, Cupertino . 141 Barbera, discussion of results 142 Barbera, experiments of fermentation at different temperatures 142 Bonarda, characteristics, tables of production, analyses, etc. . 144 Bonarda, from J. T. Doyle, Cupertino 147 Bonarda, No. 1, or Corba Braba Gelata (?), from J. T. Doyle, Cupertino 148 Bonarda, No. 2, or Provinant (?), from J. T. Doyle, Cupertino 148 Bonarda, discussion of results 148 Fresa, characteristics, tables of production, analyses, etc. 149 Presa, from J. T. Doyle, Cupertino (three lots) 153 Fresa, from Margherita Vineyard, Fresno 154 Fresa, from J. T. Doyle, Cupertino 154 Fresa, discussion of results 154 Refosco and Crabb's Black Burgundy, characteristics, tables of analyses, etc. 155 Refosco, from J. Gallegos, Mission San Jos6 160 Refosco, from J. T. Doyle, Cupertino .- 160 Crabb's Black Burgundy, from E. W. Hilgard, Mission San Jose 160 ("rabb's Black Burgundy, from J. T. Doyle, Cupertino (two lots) 161 Crabb's Black Burgundy, from E. W. Hilgard, Mission San Jos^ 161 (Crabb's Black Burgundy, from J. T. Doyle, Cupertino 161 Crabb's Black Burgundy, from .1. Gallegos, Mission San Jos^ 162 Crabb's Black Burgundy, from J. T. Doyle, Cupertino 162 Crabb's Black Burgundy, discussion of results 163 Marzemino, characteristics, tables of analyses, etc 164 Marzemino, from J. T. Doyle, Cupertino 164 Marzemino, from J. Gallegos, Mission San Jos6 164 Aleatico, characteristics, tables of analyses, etc 164 Aleatico, from J. T. Doyle, Cupertino 165 8 TABLE OF CONTENTS. " Page. 4. Southern French tyi>e, characteristics of 166 Aramon, characteristics, tables of production, analyses, etc. 166 Aramon, from J. T. Doyle, Cupertino (two lots) 169 Aramon, from J. Gallegos, Mission San Jose 170 Aramon, from J. T. Doyle, Cupertino 170 Aramon, discussion of results .. 170 Carignane, characteristics, tables of analyses, etc 171 Carignane, from Margherita Vineyard, Fresno 174 Carignane, from J. T. Doyle, Cupertino 174 Carignane, from A. Salazar, Mission San Jose 174 Carignane, from A. Caminetti, Jackson, Amador County 175 Carignane, comparative summary and discussion of data from Cupertino and Fresno 176 Carignane, characteristics of, from Amador 177 Petite Sirah (Serine), characteristics, tables of production, analyses, etc 177 Petite Sirah, from J. T. Doyle, Cupertino 183 Petite Sirah, from J. Gallegos, Mission San Jose 183 Serine, from J. T. Doyle, Cupertino (two lots) 184 Serine, from Margherita Vineyard, Fresno 184 Serine and Sirah, blend 185 Serine, from J. T. Doyle, Cupertino 185 Serine, discussion of results 185 Mondeuse, characteristics, tables of production, analyses, etc. 186 ]\Iondeuse, from J. T. Doyle, Cupertino 190 Mondeuse, from E. W. Hilgard, Mission San Jos6 190 ^[ondeuse, from J. T. Doyle, Cupertino 190 Mondeuse, from J. Gallegos, Mission San Jos6 191 Mondeuse, from J. T. Doyle, Cupertino 191 ^londeuse, discussion of results 191 Mataro, synonyms, characteristics, tables of analyses, etc 192 ^lataro, from J. Bergen, Mountain View 195 Mataro, from ^Margherita Vineyard, Fresno 195 Mataro, from J. T. Doyle, Cupertino 195 Mataro, from A. Caminetti, Jackson, Amador County 196 Mataro, from J. Gallegos, Mission San Jos6 196 Mataro, from A. Caminetti, Jackson, Amador County 19(j ^lataro, discussion of results 197 Mourastel, characteristics, tables of production, analyses, etc. 197 ^Nlourastel, from J. T. Doyle, Cupertino (two lots) 199 Mourastel, from J. Gallegos, ^lission San Jose 200 Mourastel, from J. T. Doyle, Cupertino 200 Mourastel, discussion of results 200 Trousseau, characteristics, tables of analyses, etc 201 Trousseau, from Margherita Vineyard, Fresno 204 Trousseau, from J. T. Doyle, Cupertino -_-_ 204 Trousseau, from ^Margherita Vinej^ard, Fresno 204 Trousseau, from J. T. Doyle, Cupertino 205 Trousseau, from Margherita Vineyard, Fresno 205 Trousseau, discussion of results 205 ({renache, characteristics, tables of analyses, etc 206 (irenache, from Margherita Vineyard, Fresno 209 (irenache, from J. T. Doyle, Cupertino 209 Grenache, from J. Bergen, Mountain View 209 < irenache, from IMargherita Vineyard, Fresno 210 Grenache, from A. Caminetti, Jackson, Amador Count}' 210 (irenache, from J. T. Doyle, Cupertino 211 (irenache, from Margherita Vineyard, Fresno 211 Grenache, discussion of results 211 TABLE OF CONTENTS. 9 Page. Cinsaut, or r.oudalc-^!, cluiracteristics, tables of ijroduction, analyses, etc. 212 rinsaut, from J. T. Doyle, Cupertino 217 Cinsaut, from E. W. Hilgard, Mission 8an Jose (three lots) 217 Cinsaut, from .1. T. Doyle, Cupertino i 218 i'insaut, from K. W. Hilgard, ^Mission San Jos^ 218 <'insaut, treated by tlie method of "Governo" ^ 218 Cinsaut, discussion of results 219 rioussard, characteristics, tables of production, analyses, etc. 220 I'loussard, from J. T. Doyle, Cupertino (three lots) -' 222 I'loussard, from J. Gallegos, Mission San Jos^ 223 rioussard, discussion of results 223 Alicante Bouschet, characteristics, tables of analyses, etc 224 Alicante Bouschet, from .T. T. Doyle, Cupertino 225 Alicante Bouschet, discussion of results 225 I'etit Bouschet, characteristics, tables of production, analyses, etc. 226 Petit Bouschet, from .T. P. Smith, Livermore 228 Petit Bouschet, from .1. T. Doyle, Cupertino 228 Petit Bouschet, from J. Gallegos, Mission San .lose 229 1 'etit Bouschet, discussion of results ^ 229 5. A ustrian and Hungarian ti/pe, characterht ten of 230 Zinfandel, characteristics, tables df analyses, etc. 230 Zinfandel, from K. Wegener, Livermore 235 Zinfandel, from .J. P. Smith, Livermore 235 Zinfandel, from Margherita Vineyard, Fresno _ 235 Zinfandel, from .1. (iallegos. Mission San Jose 236 Zinfandel, from Margherita Vineyard, Fresno (second crop) 236 Zinfandel, from J. Bergen, Mountain View 237 Zinfandel, from J. Gallegos, Mission San Jose (third crop).. 237 Zinfandel, from A. Caminetti, Jackson, Amador County 237 Zinfandel, from A. Caminetti, Jackson, Amador County (second crop) 238 Zinfandel, from J. Gallegos, Mission San Jose - 238 Zinfandel, from Margherita Vineyard, Fresno (second crop) 239 Zinfandel, from A. Caminetti, Jackson, Amador County 239 Zinfandel, from Margherita A'ineyard, Fresno (first crop) 240 Zinfandel, from Margherita Vineyard, Fresno (second crop) 240 Zinfandel, discussion of results 241 Blauer Portugueser, characteristics, tables of analyses, etc. 242 Blauer Portugueser, from E. W. Hilgard, Mission San Jose 244 Blauer Portugueser, from J. T. Doyle, Cupertino 244 Blauer Portugueser, from .L Gallegos, Mission San .I^ > c •-i ; (D O M ^ ' « ^ 3aq 1 *-! CD OQ 1 "* ; o ! n> . •"** o p <^ O 1887— No. 700. J. T. Doyle, Experimental Plot, Cuper- tino 1888— No. 850 (short-pruned). J. T. Doyle, Experimental Plot, Cupertino No. 856 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1889— No. 1080. J.T.Doyle, Cupertino Oct. 5 Sept .17 Sept. 17 Sept. 14 8-H 34 UNIVERSITY OF CALIFORNIA. CO ® CD in t^ CDCD 1 1 COCO 1 1 1 1 c~j CO CO ■* M TlH 00 ;<=i"*. ; ] ; ; Ash . 1 1 1 1 1 00 (35 00 C<) lr~ OO ' c-ioooooinin Body tH lO CD CO t^ c* CO i-< O 00 u^ -^^ ■* in in CO 1-1 in • 1 o in CO # 05 Sugar by Copper Test.. CO 00 00 OS CD^ in 05 CO T*; in z (M (MiM < Date of Picking &4 < < Pk oT H ''2 !=! c s c a c O .4-^ .M .^ ^ 3 pH 1 M U u u ^^rf} 1 <» 0) OJ 0) a> +-+ * - . 0 ft ftftCnS eyard ;yard. : o s p 3 [3 O p . 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Ill rH 0.2 ;z; iS^i i i i !§ i i i C^ i"^ i i i i 1^ i i i -^2 -gg= 1 ;p; i ip^' ipip4 O-^-jH r-i , ''.''.'.. '>.«':' lO E a3 1 i> : ;> ,>> T. Do perimi , Cupe 1^ d ^■^ ! IC-I 1 ;C^ IrHCO ■^"S 11 11 1 ^,^ o .M-^ 1 ,p 1 icq lOp Ph Lj rn 1 ! 00 1 ' r-^ ! t^ ^' 1 1 =^ 1 1 c^ 1 C-l (M 1 ' M 1 1 I I I I 1 ! ^2 o. 1 1 I 1 1 1 1 ; , oS o 1 1 1 1 M ifiO 11111111 1 — -.^ 1 1 ^ ' 1 1 ^ O! .3 1Sconc-i^oo s Must ... At press One moi Two mo Three m Four mc Five mo Six mon Seven m Eight m 36 UNIVERSITY Of" «-ALIFORNIA. No. 700. Malh"^-^- From J. T. Doyle, University Plot, Cupertino. The gra.P'"^ arrived October 6, 1887, and were crushed the next day. 'pv.oir condition was not very good, about half being partly dried; bunches small, sparse, badly coulured, and will not make a representa- tive wine. The juice showed 25.26 per cent of solid contents. Fermenta- tion of 24 pounds crushed reached its maximum of 89° on October 10th. It was drawn off on October 15th, eight days from crushing. The yield of the above amount was If gallons, or at the rate of 146 gallons per ton. Record of Racking, Tasting, etc. — 18S7. December 20. A microscopical examina- tion of tlie sediment shows lactic germs in abundance, and some acetic ferments with effete yeast in considerable amount. Racked and pasteurized the wine. 1888. February 16. (Sample in glass.) Condition bright, with undeveloped bouquet, very heavy body, medium acid, and high astringency. June If. Condition bright, with advanced and characteristic bouquet, considering that the wine was kept in glass. As a whole the wine is a little flat, with an unpleasant lactic after-taste. The microscope still shows the sediment to contain considerable lactic and some acetic germs. The wine was again racked. No. 709. Malbeck. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 11, 1887, and were crushed the same day. They were in fair condition, a great deal of coulure, some dried berries, but will make a pretty fair test of wine. The juice showed 27.54 per cent of solid contents. Fermentation of 115.75 pounds crushed reached its maximum of 83° on October 14th, seventy-two hours from setting, fermenting very actively during this time. The rack was drawn off six days from crushing, the yield from the above amount being 8.635 gallons, or at the rate of 149 gallons per ton. Record of Treatment and Tasting. — 1887. December 16. A clean-tasted, very charac- teristic wine of very high astringency. 1888. February 2. Wine racked from the lees. February 8. Condition bright, heavy body, pleasant acidity, unpleasantly high astrin- gency ; the wine requires blending, and is a splendid material for that purpose. June 20. Condition bright, deep purple color, advanced and pleasant bouquet, very high astringency, low acid, alcoholic strength too high. The sediment shows, under the microscope, low ferment and traces of lactic germs ; racked and pasteurized the wine for safety.. 1889. November. Condition bright, very dark color, faint but agreeable bouquet, clean and well-developed taste, full body, medium acid, high tannin, good quality ; stands 50 per cent dilution well, when the acid becomes too weak for the astringency. No. 850. Malbeck (pruned short). From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived September 18, 1888, in good con- dition, and were w^orked the same day. Vines short-pruned and an extremely light first crop, some second crop, and enormous wood-growth; excessive coulure, from 70 to 80 per cent, sometimes more, in full bloom. Stems green, berries very sweet and well developed. The juice showed 22.74 per cent of solid contents. Fermentation of 99 pounds crushed reached its maximum of 85° on September 21st. The murk was drawn off on September 24th, five days from crushing. The yield from the above amount was Si gallons, corresponding to 166.3 gallons per ton. Record of Treatment and Tasting. — 1888. October 25. Racked ; condition clear and action stopped ; placed in the cellar. 1889. January 10. Wine clear, not bright ; well-developed bouquet, mild and pleasant acid, medium body and alcohol, good astringency. In the after-taste there is a slight suspicion of lactic acid. January 12. "Grapes were too ripe." (E. W. H. and F. P.) March 28. Lees show lactic germs ; pasteurized. May 14. Racked ; condition clear. BORDEAUX, OR CLARET TYPE MALBECK. 87 August 3. Condition bright, very good color, undeveloped bouciuet, flavor, covered 1)y acid, 'no after-taste, a liglit body, full acid, good astringency, mediinn alcoholic strength, quality passable, acid is sutticient, but body too light for dilution. 1890. Februarti 6. Lees sound. February 18. 'Condition bright, improved in bouquet, full acid but not unpleasant, general quality much improved and developed. February 26. Racked. No. 886. Malheck. From E. W. Hilgarcl, Mission San Jose. From imported cuttings, 1884. Grapes arrived in good condition on October 9, 1888, and were crushed the same day. They were fully ripe, but showed quite 50 per cent coulure on bunches and vines, probably 75 per cent from sunburn in full bloom. Stems dry, or nearly so. The juice showed 25.82 per cent solid contents. Fermentation of 54.5 pounds reached its maximum of 92.5° on October 11th. On October 13th the murk was drawn off, four days from crushing, yielding 4| gallons, cor- responding to 160.5 gallons per ton. Record of Treatment and Tasting. — 1888. October £9. Hacked ; wine sound. November 28. Taken to cellar. December 11. Racked ; lees show no unsound germs, but the wine was pasteurized for safety, the quantity being so small ; wine is clear, almost bright, with well-developed bouquet, vinous and characteristic iiavor, well-proportioned acid and tannin ; quality high. 1889. January 12. "Better than No. 850 ; a very good wine." (E. W. H. and F. P.) February 28. "Racked ; dead lactic germs abundant in lees. August 3. Condition bright, slight bouquet, and rather pleasant flavor ; tastes faintly lactic; acid normal ; full astringency and alcohol ; quality medium ; wine stands 50 per cent dilution. 1890. February 8. Lees contain an abundance of bitter and lactic germs j wine poor. February IS. Wine much deteriorated since last tasting; lactic acid prominent. March 7. Racked. No. 111^. Malheck. From J. Gallegos, Experimental Plot, Mission San Jose. Arrived October 1, 1889, in fair condition and completely mature, and was worked the following day. Juice showed 25.20 per cent of solid contents. Fermentation of 80 pounds crushed commenced October 3d, and reached its maximum of 88.5° on October 4th. The murk was drawn off October 7th, four and one half days from crushing. The yield from the above amount was 5.63 gallons, corresponding to 140.6 gallons per ton. Record of Treatment and Tasting.— 2S89. November 25. Not quite clear, very deep color, not pleasing bouquet, neutral flavor, rather flat taste, medium body and acid, full tannin ; quality too young to judge. November 27. Racked and taken to the cellar. 1890. January 20. Condition bright, bouquet improved, rather prominent but agree- able acid, general quality toned down since last tasting. Sediment shows a small amount of lactic ferment. May 6. Condition clear; taste mature, but shows slight lactic taint; pasteurized. Discussion of Results. The table of analyses shows that aside from the cases of very young (Nos. 211, 142, 149, 336, 475, 635, and in the case of No. 850), short- pruned vines, the general character of the Malbeck, as reported from the Old World, is well defined. The high sugar (and therefore high alcohol) contents easily acquired by the berries, the heavy body of the wines (mostly well above 3 per cent), the high tannin and low acid when the vines were old and the fruit well matured, as well as the deep color, well maintained in keeping, are all points mentioned of the Mal- beck in France. But it is also mentioned there as a sturdy keeper, while, 38 UNIVERSITY OF CALIFORNIA. as the record shows, we have found great difficulty in maturing the wines without their acquiring the lactic taint. This has doubtless been due to the fact that almost all the samples worked by us were badly coulured, and as this is a very common failing of the variety, it must be regarded as a point against it, since bunches much affected by coulure are almost sure to contain more or less of unsound, half-ripe, and half- dried berries, which infect the wine unless picked out before crushing. It is questionable whether, laboring under such disabilities, even the undoubted virtues of the Malbeck can commend it to any more than exceptional culture in localities and exposures that render it more or less secure from its cardinal enemy — sunburn. As a rule it will be better to seek for other blends to serve for the modification of the too pronounced characters of the Carbernets, which with us prove more reliable and abundant bearers than the Malbeck. The Beclan, Refosco, Gros Mansenc, Tannat, and some others seem well adapted to fill its place, according to the result it may be desired to accomplish, or to suit the particular market to be supplied. CABERNET FRANC. The Cabernet Franc occupies a prominent place as one of the standard wine grajDCS of the Bordeaux region. It is a vigorous and hearty vine, which, wherever it is grown in a suitable soil, yields wines of high and delicate bouquet and of excellent keeping qualities. This characteristic bouquet is due to a peculiar flavor of the grape, which is maintained under the most diverse conditions of growth; while the grape-stems, highly charged with tannin, yield abundance of the latter substance, so as sometimes to render it desirable to exclude them from the vat. The berries resist rains and moisture remarkably well, so that they can be fully matured without fear of injury. Such full maturity, necessary for the production of the "great wines," can only be attained in climates at least as warm as that of Bordeaux, it being a grape of the second epoch of ripening. The Cabernet Franc succeeds especially in dry and stony soils, in which varieties of less vigorous habits could not prosper. In deep and rich soils it runs to wood, and its berries lose largely their quality. It must always be pruned long, being a shy bearer at best, although some- what more prolific than the Cabernet Sauvignon, In general aspect and texture of leaf the Cabernet Franc greatly resembles the Sauvignon, but the leaves of the latter are not only more deeply cut, but the overlapping lobes make them appear as though per- forated with a punch, making diamond-shaped holes, while in the Caber- net Franc the lobes lap only slightly or not at all. Both have a peculiarly lustrous leaf, the blade of which is even, rather than thin and paper-like, and ordinarily below medium size. In this respect both differ so strik- ingly from the Malbeck that there can be no excuse for confounding the latter with either. At Menlo Park, as well as at Cupertino, grafts of Cabernet Franc on vigorous Charbono and Zinfandel stocks have borne remarkbly well, even the first year from the graft, and quite fully the second year. Thus, as in bearing qualities, it is decidedly ahead of the Cabernet Sauvignon, and as its wine matures quicker and will generally be esteemed of such high quality and striking character that few will miss the fine traits of the Cabernet Sauvignon, those desiring to produce BORDEAUX, OR CLARET TYPE — CABERNET FRANC. 39 a fine quality of Bordeaux wines should, on the whole, regard the Caber- net Franc with special favor. In the experimental plot at Cupertino it stands credited, in 1886, with 21.2 pounds as the average of twenty vines (long-pruned), making a better record by one pound than the Black Burgundy, in the same place, and nearly doubling the product of the Malbeck. In succeeding years, however, its product has been much less, owing mainly to coulure from sunburn, which appears to affect this variety rather more than the Caber- net Sauvignon. At least such has been the experience at Mission San Jose, where, in the course of three years' bearing of grafts on Riparia, the abundant promise of the bloom has been realized only on individual vines, while the general average product has been rather unsatisfactory. Table of Production. Cabernet Franc. Number of Vines, . "•2. Per? w \ o 1 •"" > CD •a < p a o o 2 a a en 1887— No. 716. .T. T. Doyle, Experimt'l Plot, Cupertino.. 1888— No. 876. J. T. Doyle, Experimt'l Plot, C;upertino.- 1889— No. 1107. J. T. Doyle, Experimt'l Plot, Cupertino- 20 9 19 40 37 90 2 4.1 4.8 Oct. 11 Oct. 1 Sept. 25 40 UNIVERSITY OF CALIFORNIA. l:~ CO 03 iH O i 00 -^ oo Oi O CO CO c>i CO im" i (m" o c^ c^i CO e-i c. CJ - * _§" fl fl G •r^ n < •rH > §1 rimental P sion San Ji rtino* c o o o • i-H u a) H P 1-'%^ UJi-H— 'rH Qj i»a>!l> . 1-5 a> &4 p4 ;z: pq g r-eq 3fq g p, ■- g,c^ OhI^ pi » -aO -3) -CCl »«i S S f3 KOO M ■ — < r"* o J. B. J. Po Natoma C Wm. Pfeff J. B. J. Po L. D. Com J. B. J. Po L. D. Com J. T. Doyl( C. C. Mcl\ J. T. Doyl J. T. Doyl long-prune ino bc_o o p— < o o J. Ga J. T J. T ^.^+J V --M . . . . . . . . . - . ^ ^ . r^ CO i-I'MCOCDOOlOOS iM COCOCOC09^t-9^1^0CO Ttl^^COt^COlO IC i-IOl^t^ at^ &00 iH CO TH-00r-0Dr300iHi-l 6 6 6 6 6 6 6 6 6 6 6 6^ 6^ 6 6 6 ■>* lO CO t^OD 05 O 00 oo 00 00 00 00 03 00 00 00 0000 0000 oj 02 BORDEAUX, OR CLARET TYPE CABERNET FRANC. 41 CO M a cs o o o . OJ M .p4 :f4«««« o 1 '"'. • 1 , • iH i-H i-( 1 ^H> '> III f— 1 1 o 1 '^lo'' 6 >5 1 -^ 1 1 Wo 1 O'* cor- t^ 1 0 c^i ! o oi 00 t^ t~^ ^wS 1 CO 1 C'l ^ rH ^ ^ ' • r^ ry* r'^ f^ ry* ^f* ' 1 CO l-H Ph hH 1-5 ^H 1— 1 1 1 iH ■ 00 CO 1 ^ C^'>-;^' ; 1—i 1 ^.'k.'k^" i-l "-I iH I to 1 O h-H f-H hH . 1-^ .• •.• 1 d d !2; ! o lo Tf 'i* I a |0 ; 1 OOCOOCOOO o I s 1 o ^' oi CO t-^ o 1 o 1 Tt i> i i> CO oo Q , J2IM 1 IM , CO 1 , 0- ) 1 rH d 1 O 1 . 1 . ^' t^ I O CO i CO i 05 I 1 CC o 'O CO : CO : oj 1 \t- \ ■* |CO |C<1 1 |!> 1 1 1 ^ t ■-J # CO d ;» MS : il i 12 i 1 ! 1 ^ 1 i . i i i ie4 i i Occ * 1 ^ 1 1 1 1 . 1 1 T-H ■^ i ; ' '^ i i y5 GC o . o , , 1 ;co , , 00 r-* d cj ; 1 1 ; 1 1 1 ! 1 lo 1 1 O 1 1 1 1 l^i 1 1 -■3 2 ^•f^M \^ IS i 1 4) 1 >-' o 1 1 M> rH 1 M 1 1 ! 73 s o S s^ 0 2 a 2 '^ [ust... t press ne moi wo mo hree m our mt ive mo Ix mon Bven m 5 .3 "5) * f^ • A o HH fe ft, rri'Xi H 42 UNIVERSITY OF CALIFORNIA. No. 716. Cabernet Franc. From J. T. Doyle, Cupertino. The grapes arrived October 12, 1887, and were crushed the same day. Their condi- tion was good; berries sound and large for the variety, a little more than Cabernet Sauvignon. Coulure about the same, i. e., 50 per cent; very sweet, some berries dried in part. " Wild " taste decidedly less pro- nounced than in the Cabernet Sauvignon, The juice showed 24.85 per cent of solid contents. Fermentation of 98 pounds crushed reached its maximum of 80°, after a violent fermentation, on October 15th. It was drawn off on October 22d, ten days from crushing. The yield from above amount was 6-j g^ gallons, or at the rate of 137 gallons per ton. Record of Tasting, Racking, etc. — 1S87. December 19. Condition bright, with char- acteristic and very pronounced bouquet, well-proportioned acid, good astringency. A good wine. 1888. January 19. Racked the wine. February 9. A sound, bright wine, with a well-developed aroma, heavy body, and light acid. 3Iay 5. A heavy-bodied wine of casky taste, with its bouquet overpowered by the characteristic aroma. June 14. The microscope shows in the sediment considerable lactic germs ; racked and pasteurized the wine. 1889. January. Distilled for brandy, wine being in poor condition. No. 876. Cabernet Franc (long-pruned). From J. T. Doyle, Experi- mental Plot, Cupertino. The grapes arrived October 2, 1888, and were crushed the same day. They were in excellent condition. Early coulure in some bunches, but no more than 2 per cent, and from that up to as much as 90 per cent. Bunches, owing to coulure, are not very char- acteristic; degree of ripeness very uneven, some bunches being very sweet and others not so. Very few dried grapes. Juice showed 23.34 per cent of solid contents. No. 877. Same (short-pruned). From J. T. Doyle, Cupertino. The grapes arrived on October 2, 1888, and were crushed the same day. Their condition was the same as No. 876. Juice showed 22.92 per cent of solid contents. Fermented with No. 876. Fermentation reached its maxi- mum of 93° on October 4th; it remained at this temperature about twelve hours, and was pressed on October 6th. From 75.5 pounds crushed 6.2 gallons were obtained, corresponding to 163.91 gallons per ton. Record of Treatment and Tasting. — 1888. November 4. Taken to cellar. December 12. Wine clear, with well-developed bouquet; well-proportioned acid and tannin; quality high. An examination of the sediment under the microscope shows only a very faint trace of lactic ferment. 1889. March 28. .Sediment showed small amount of lactic ferment; wine pasteurized. May 14. Racked; condition clear. Auqust S. Condition bright, with rather light and yellowish color, marked bouquet, well-developed flavor, clean taste, good body, low acid, good astringency, medium alcoholic strength, very good quality, but not enough color, strength, or acid for dilution. November 12. Wine very good, but a little passe; bouquet not as marked as at last tasting; wine in bottles has a very good bouquet, and a better color, altogether a brighter and better wine than that in the keg. 1890. February 5. A microscopical examination of the lees shows no unsound germs. February 15. Condition bright, with light color, very pleasant bouquet and flavor, but the wine has evidently passed maturity. March) 10, Racked. 1891. February 12.' Wine bottled May 14, 1889, spoiled, but that bottled March 10, 1890, is bright, has no deposit; fair color,'_delicate bouquet, good flavor, clean and fresh taste; altogether a wine of good quality. No. 887. Cabernet Franc. From Prof. E. W. Hilgard, Mission San Jose. The grapes arrived in good condition, October 9, 1888, and were crushed the same day. They were fully ripe; stems part dry, part green; considerable coulure (say 40 per cent) in bloom; some sunburnt BORDEAUX, OR CLARET TYPE CABERNET SAUVIGNON. 43 and partly dried berries, necessitating some picking over. Juice showed 23.92 per cent of solid contents. Fermentation of 98 pounds reached its maximum of 93.5° the next morning, where it remained till after- noon of the same day; it was pressed October 13th. The yield from the above amount was 7.9 gallons, corresponding to 160 gallons per ton. Record of Treatment and Tasting. — 188S. November. Taken to cellar. December I4. Racked; in a clear condition; developing well a characteristic bouquet; medium acid; good tannin; medium alcoholic strength and body; a good wine to drink as it stands. Nos. 876 and 887. 18S9. January 12. " Both very good. No. 887 heavy in color and tannin." (E. W. H. and F. P.) March 27. Pasteurized, because sediment shows a small amount of lactic ferment. May 14. Racked; condition clear. August 3. Condition bright, with a good red color, tending to violet; very agreeable bouquet, smooth and pleasant flavor and taste; fair development, average acid and astringency, not high alcoholic strength; of good quality, and will stand well dilution with a little water. 1890. February 8. Under the microscope the sediment shows no unsound germs. February 16. Condition bright, with marked and characteristic bouquet and flavor; a slight disagreeable flavor of wood, or of the water used for washing kegs; otherwise, quality high and mature. March 16. Racked. 1891. February 16. Only a clear and fair wine; has much deposit and no bouquet; rebottled at date. No. 1107. Cabernet Franc. From J. T. Doyle, Cupertino. The grapes arrived September 27, 1889, and were crushed the same day. Juice showed 26.10 per cent of solid contents. Their condition was not good, maturity being passed; there were many dried grapes, and the flavor of all was injured by overripeness. Fermentation reached its maximum of 89° on September 30th. The murk was drawn off October 1st, four days from crushing. From 85.5 pounds crushed 6.68 gallons were obtained, corresponding to 156.4 gallons per ton. Record of Treatment and Tasting. — 1889. November 7. Condition clear, with very good and characteristic bouquet and flavor, clean and well-developed taste, rather low acid, high astringency, adequate body and alcohol, general quality high. Racked and taken to cellar. 1890. January IS. Condition clear, with developed taste, and full-flavored; quality very good, but a little rough as yet. January 17. The microscope shows no unsound germs in the sediment. April 7. Racked. May 15. Lees show some lactic germs, therefore the wine was pasteurized on May 29th. Jxbne 12. Wine clear, but has acquired a burnt and slightly bitter taste. August 4. Lees still contain lactic ferment. September 1. The wine does not show improvement, but is not quite as bad as before; racked at date. December 30. Lees badly tainted with lactic germs. 1891. January 7. Wine quite spoiled. CABERNET SAUVIGNON. The Cabernet Sauvignon is now sufficiently well known in most of the grape-growing regions of Central California to render a detailed description of the vine unnecessary. It is also well known that it enters in large proportion into the wines of Lafitte, Mouton, Latour, Leoville, and most of the "Grand Crus" of Bordeaux clarets. The wine has a peculiar body, and, when mature, a great deal both of bou- quet and natural perfume; it is a good keeper, maturing more slowly than the Cabernet Franc, generally requiring one year more than the latter in the cask before bottling. The Cabernet Sauvignon is closely related to the Cabernet Franc, and 44 UNIVERSITY OF CALIFORNIA. greatly resembles it in most respects; but it is readily distinguished by the peculiar appearance of the leaves, the lobes of which overlap. The Cabernet Sauvignon resists rain quite as well as the Cabernet Franc; the berries are rather small, thick-skinned, and have the peculiar Cabernet flavor to a high degree. The vine bears chiefly on the ends of the canes, hence requires long-pruning; and in order to counteract the tendency to bearing at the ends only, the canes are advantageously bent, in training, on trellises. Thus trained, this variety bears fairly, two and a half tons per acre being no unusual crop after the fourth year. The grafts at Mr. J. Gallegos', at Mission San Jose, and at Mr. Doyle's vineyard, at Cupertino, certainly showed fair vigor in growth; but at the former place there was practically no crop the second year from the graft, while at Cupertino they bore a very little. Third year grafts gave a crop, but much lighter than that of Cabernet Franc of the same age on its own roots. In 1890 (fifth year), however, vines trained on ample wire trellises have yielded Mr. Gallegos at the rate of nearly five tons per acre as the average of thirty acres. BORDEAUX, OR CLARET TYPE CABERNET SAUVIGNON. 45 o < Ash Body. Volatile Acid ■0.2 o C_| CO At Six to Eight Months At Pressing . Tannin. o A o o By Volume. By Weight Ash - Acid as Tartaric Sugar by Copper Test. Solid Contents by Spindle Date of Picking- (M IM Tt< -^ 'ti iC O-j -^ C5 00 ^ !M_ oi T-i CO CO lO ■■£, coco C-l O O O O 00 I>; O rH O Oq r-; c^ IC ^ i ^ =". "^^. o ', o iH Tt( CO CO 00 (N T-H 00 02 OJOO lO CO CO C-l CO 1 O O CD t^OO CO lO lO CO T-l O CD OS o CO N iq CO Tt< '^ Tt; o p co ci ,h 4! CO!MlOOOt^OOClCDCO IM i>] oi 00 •*_ c-1 c] p a: iq CO i-; ot-^oJaJoo'cc'oi'-HCJJaJoi oi f5 O P CG H ■< a> 00 00 CD Oi o o CO o * 03 ^O .c3 o B fjn SJ C 03 03 m pi o 03 03 Ph 00 O C~1 (M CO ■!l< ■<*< CO CO C^J o o lo in (M o lO CO ^ CO CO -^ CD OiM O 1-; P 1-; 00 lO CO -*" -H C-l IM Ci c^' Tji C-l IM C-5 (M (N (M Oi i-l Oi lO tH C>1 (M !M C-) tH r-( ■w -t^ ft ;r'+i -tJ cj y 375 " " OOg0"• T-l I— ( rH iH o o o o I i I CO Tt< IC 00 0000 00 CO 00 OOOOOOOO CO 00 00 00 00 diO 00 Oi CO 00 46 UNIVERSITY OF CALIFORNIA. 00 00 OO 00 3 z 1-4 p ■< Pi X O O o 1-9 a m a o bo I— I w ^' o d a* E3 O o p (3 .d o ^su Si " (U 2; o cs 1-4 > H o o o o I?; -9< d . ■ I. Tjt (N tH (M C-1 O (N 05 p ffl lO p »o ;^ CO 00 ;a od 05 "^ '^ "^ ^ CO t> 00 o o O o o O rt Pi Pi '-'^ O od 00 oo' a> o Pi I bO ^ -3 tn M Pi P4 d ~^ "^ '"" S G o i d T^. n ri o o 2a o o aa &5§.^.2 03 03 0) o o3 ^ s y o -^ c >■. b'>7; > i- s ? 03 -^^ CC =0 -U.S (U-S C o3 !*^ O 0) (U-— ^ o (H-^ Ol >j ^3 t7 !5 =! o.— . -^.s '-' r-. <1> ■3 !- ^ 0) ox -f^-^ -^^^ .ti-*- C , -M 03 a ^■^ .■ti CD ^^ ■*^ ,^ 03 » r^ C3 fl +J ^ o aj o 03 a o» ,^3 O PI 02 aD o3 'O M '-' k: a> o >? t4 o.t; o (U x^-^ a> 03 2 fl 01 '^ ;> H <^ If M 03 BORDEAUX, OR CLARET TYPE — CABERNET SAUVIGNON. 47 No. 714. Cabernet Sauvignon. From J. T. Doyle, Cupertino. The grapes arrived October 12, 1887, and were crushed the same day. Their condition was excellent; berries large, but the bunches showed fully 50 per cent early coulure. The "Cabernet" taste is very pronounced; berries very sweet, thick-skinned, ready to fall off. The juice showed 25.34 per cent of solid contents. Fermentation of 85.50 pounds crushed, after a vigorous fermentation, reached its maximum of 77° on October 16th; it was drawn off on October 21st, nine days from crushing, the yield from the above amount being 6f gallons, or at the rate of 156 gallons per ton. Record of Tasting, Racking, etc. — 1887. December 19. A bright-conditioned wine, of very characteristic bouquet, heavy body, medium acid, and high astringency. 1888. January 18. Racked from the lees. February 9. Condition bright, with very characteristic bouquet, heavy body, medium acid, and quite high astringency. A good wine, but not as smooth as No. 716, Cabernet Franc. Febr%Mry 27. A microscopical examination shows the sediment to have acetic germs; racked and pasteurized the sample. June 11. Condition bright, with a fairly developed bouquet, but somewhat impaired by a slight acetous odor; acid high; alcohol and astringency both high. Racked the wine again. No. 773. Cahernet Sauvignon. From E. W. Hilgard, Mission San Jose. The grapes arrived October 24, 1887, and were worked the fol- lowing day. Their condition was good, but rather overripe; much early coulure on bunches from high-trained vines. A few bunches came from vines detached by the wind, and lying on or near the ground, and have no coulure at all. The juice showed 25.50 per cent of solid contents. Fermentation of 21 pounds crushed reached its maximum of 84° on October 27th, and remained at a high temperature, with fermentation very vigorous, for seventy-two hours. It was drawn off on November Ist, seven days from crushing. The yield from the above amount was 1| gallons. Record OF Treatment AND TASTiNG.^iS87. December 20. (In glass.) Condition bright, with characteristic bouqviet, medium acid, very heavy body, and high astringency. December 22. Racked the wine. 1888. May 4. (In glass.) A bright wine of well-developed, characteristic bouquet and sound, pleasant acid; quality high. No. Ills. Cabernet Sauvignon. From Prof. E. W. Hilgard, Mission San Jose. This variety arrived October 1, 1889, in good condition, but somewhat past maturity, some grapes being dried up. It was crushed October 2d, the juice showing 24.35 per cent of solid contents. Fermentation of 52^ pounds crushed reached its maximum of 87.5° on October 4th; the murk was drawn off October 5th, three days from crushing. The yield from the above amount was 4.37 gallons, corre- sponding to 166.6 gallons per ton. Record of Treatment and Tasting. — 1889. November 6. Racked and taken to the cellar. 1890. January 17. Condition bright, with a peculiar and suspicious bouquet, a strongly characteristic flavor, rather flat taste, medium acid and alcohol, full astrin- gency and body, quality good, but suspicion of unsoundness. Lees contained no lactic germs, but an abundance of bitter ferment. May 12. A bright-conditioned wine of strong characteristic flavor, but suspicious bouquet; pasteurized. ^ June 13. The wine tastes bitter; its general quality is only fair. August 4. Lees show lactic germs. September 3. A bright wine; much improved, but still tastes of lactic ferment. Racked again. December SO. Lees show many lactic germs. 1891. March 25. The wine is about the same as at last tasting; the Cabernet character is marked, but spoiled by lactic flavor; it was rebottled at date. 48 UNIVERSITY OF CALIFORNIA, Discussion of Results. The table shows that as compared with most other red-wine grapes, the Cabernet Franc tends to be quite low in acid even with sugar per- centages below 24 per cent; distinctly lower than in the Cabernet Sauvignon. Its tannin contents in the case of vines of the proper age is quite as high as is ordinarily desirable, and also distinctly lower than in the Cabernet Sauvignon. The same is true of its color, which, at pressing, appears to average about half the intensity of the Sauvignon. In the matter of body extract it seems to be but little behind the latter, and certainly the wines have all the character of "heavy body." On the whole, it may be said that the Cabernet Franc makes by itself a. more palatable, as well as a more quickly maturing wine, than the Sauvignon, which requires blending to subdue its too pronounced character. Neither, however, will bear dilution without serious loss of character. The keeping qualities of the wine are excellent, and it is excelled in this respect but by fcAV, if any, grapes grown in California. This fact alone should commend it strongly to the attention of those who desire to deal in high-class wines that are to be allowed the proper time for full maturity. As to bearing qualities, my personal experience is that it is rather more delicate than the Sauvignon, and should be planted with a view to protection against both hot winds and sunburn, with more care than is required for the latter variety. The record shows that the low production of the vine in the three years represented in the table was distinctly due to "early" coulure; that is, sunburn while in bloom: not nearly as bad, however, as in the Malbeck and Merlot. It should not, therefore, have a southern exposure in warm localities, and probably should be planted in rows sufficiently close to insure mutual shading — say, five to six feet instead of eight, as is now usually done. TANNAT. The Tannat, properly so called, belongs to a very restricted area in the French Pyrenees, it being the most noted vine of the Madiran region, where it is associated with the Mansenc and Bouchy in the production of the high-grade red wines. It is a vigorous and productive vine, and is always pruned long, whether on high stakes or trellises. The conico- cylindrical, strongly-shouldered bunches are rather large and close; the berries round, medium-sized; they assume a fine black tint when ripe, and are very rich in coloring matter and tannin; very sweet, but some- what astringent. The qualities ascribed to the Tannat in France are fully maintained where it has been planted in California, which is as yet to a very limited extent. It is not easily injured b}'- dry heat, is a fair bearer, and its berries mature uniformly and well. Its deep and persistent color and heavy supply of tannin render it most valuable as an ingredient for blending with inany of the prominent varieties now grown that are defi- cient in these points, and the quality of its wine is such as to improve all but, perhaps, the highest grades of the Bordeaux type. It should, however, be kept in mind that its wine is of somewhat slow maturity, and will main- tain a certain roughness longer than most of the other Bordeaux varieties, except, perhaps, Cabernet Sauvignon, The proportion used in blends should therefore not be too large when early maturity of the wines isdesired. The average maturity of the Tannat appears to be quite two weeks later than the Cabernet Sauvignon, a point to be kept in mind when locating the vines with respect to exposure. BORDEAUX, OR CLARET TYPE — TANNAT. 49 o a: <^ < 0 o o oooo (U ^ ^ r^ C3 O oO 03 rt c3 ^ "~) O CO CO 1^ ^ ^ T-H rH rH (M 1 O r*H CO ^ aJ M oT O O) o .05 0-105 -fi CD CO' O 00 C-l ■4 a 3 T! o so (D O a 3 1888— No. 910. J. T. Doyle, Experim'tal Plot, Cupertino. 1889— No. 1159. J. T. Doyle, Experim'tal Plot, Cupertino. 13 18 110 455 8.4 25.27 Oct. 9 Oct. 9 52 UNIVERSITY OF CALIFORNIA. Ash Body. 2^ Volatile Acid )(M00 O C4 C4 CO 05 OQ ■* CO iM 00 BORDEAUX, OR CLARET TYPE — SAINT MACAIRE. Color Readings. 53 1888. 1889. Saint Macaire. John T. Doyle, Cupertino. J. GalleKOs, Mission San Jos6. No. 910. No. 1159. No. 1179. Must .. . . , . i Date October 16. 95.2 1-2 V. R. 59.7 1 V. R. 57.1 1 V. R. 56.3 1 V. R. 48.2 1 V. R. October 14. 117.6 1 V. R. 88.8 1 V. R. 27.3 1 V. R. 27.3 1 V. R. 30.7 1 V. R. 30.7 1 V. R. October 21. At pressing \ ^^^^^ 133.3 1 V. R.-V. R. One montb . 100.0 V. R. Two months _- .- -. 63.5 1 V. R. Three months .- - 63.5 1 V. R. Four months .. 58.8 1 V. R. Five months _. . .. . . 57.1 1 V. R. Six months Seven months ._- .- -._ 36.4 1 V. R. No. 910. Saint Macaire. From J. T. Doyle, Experimental Plot, Cupertino. Grapes arrived in good condition on October 12, 1888, and were crushed the same ^^y. Bunches compact; some loose, owing to coulure, Avhich amounted, in some cases, to as much as 80 per cent, and from that down to about 10 per cent. Those not affected by coulure are large and well shouldered; berries medium size and round; acid full; stems green. Juice showed 21.91 per cent of solid contents. Fermenta- tion of 96.5 pounds crushed reached its maximum of 93° on October 14th. On October 16th, four days from crushing, the murk was drawn oft The yield from the above amount was 7y^6 gallons, corresponding to 152.9 gallons per ton. Recokd of Treatment and Tasting. — 1888. December 3. Taken to cellar. December 17. Racked; condition clear, with undeveloped bouquet, medium acid and alcohol, heavy body; wine sound, but somewhat rough. 1889. January 9. Wine not improved; taste suspicious. January 12. Not to be judged, on account of apparent unsoundness. Jamuiry 15. Pasteurized. March 29. Racked. May 16. Racked again; condition clear; wine has deposited much sediment. Augxist S. Condition bright, with a good violet-red color, and very little developed bouquet; good aroma; a taste that recalls the Tuscan wines; astringency and alcohol well proportioned; quality good; stands 50 per cent dilution well. 1890. Febrttary 10. Lees heavy, with an abundance of bitter and lactic ferments. February 15. Wine has deteriorated greatly since last tasting; bouquet and flavor indicate lactic and bitter ferments. No. 1159. Saint Macaire. From J. T. Doyle, Experimental Plot, Cuper- tino. This variety arrived October 10, 1889, in fair condition, and rather crushed from loose packing; berries were quite ripe. It was crushed the day of arrival, juice showing 21.50 per cent of solid contents. Bunches over-average in size, irregular and loose, coulure on some; grapes . average or over-average in size, quite round; skin not thick and rather tough; flesh soft and juicy; taste acid and agreeable, but no special flavor; stems rather thin, green, and brittle; pedicels rather short and thick. Fermentation reached its maximum of 86° on October 12th. The murk was drawn off October 14th, four days from crushing, being quite dry. From 97.5 pounds crushed 7.9 gallons were obtained, corresponding to 162.7 gallons per ton. Record of Treatment and Tasting. — 1889. December 13. A bright, deep-tinted wine of poor bouquet, but marked flavor, with peculiar after-taste; 'full acid and alcohol, and of good quality. * 54 univp-:rsity of California. December 9. Racked and taken to the cellar. 1890. January 24. Wine bright, and much improved in general qualit3\ Lees show no unsound germs. April 29. Racked. May 20. Lees sound. Jxme 1. Wine clear, but having very little bouquet, and of fair quality. July SI. Lees show much "pastorianu.'i" ferment. 1891. January 2. A bright wine, much improved, but still deficient in bouquet and flavor. March 12. The wine bottled April 29, 1890, is spoiled. Some more wine bottled again at this date. No. 1179. Saint Macaire. From J. Gallegos, Mission San Jose. Grapes arrived October 16, 1889, in rather moldy condition; they were quite dry, and were crushed October 17th. The juice showed 23.05 per cent of solid contents. Bunches medium size, generally well shouldered, close, and sometimes compressed; grapes medium or over-medium, round; skin thick and hard, rich in color; flesh soft and juicy; juice white; stems medium size and dark colored; pedicels medium length and rather slender; maturity complete. Fermentation of 92 pounds crushed began October 18th, and reached its maximum of 83° October 19th. The murk was drawn off on October 21st, four days from crush- ing. The yield from the above amount was 6jf gallons, corresponding to 148.1 gallons per ton. Record of Treatment and Tasting. — 1889. December 9. Condition not quite bright, with a very dark color, undeveloped bouquet, an agreeable flavor, clean taste, full acid, astringency, and alcohol, and medium body; quality good. December 9. Racked and taken to cellar. 1890. January 24. A bright wine of undeveloped bouquet, and of improved general quality, although still raw; lees sound. May 1. A wine sample in bottle contains lactic acid. May 3. Wine in keg tastes somewhat of lactic ferment, but was bright. Rack*ed again. May 8. Pasteurized. June 12. A bright wine, with little bouquet; the lactic taste has diminished, but the wine is somewhat flat. Atigust 4. The sediment is full of lactic germs. September 3. A bright and fair wine. Discussion of Results. In glancing at the above records, so far as they go, we see that the Saint Macaire produces about the same amount of sugar as the Tannat, with a rather high percentage of acidity, of tannin, and of color; the latter is well maintained in the wine. However, we do not know whether this diff"erence will be maintained when both grapes have been tested longer and with the products from older vines. In any case, the Saint Macaire is a grape which will answer very well, for the making of wines of the Bordeaux type, in those regions where such wines can be produced with their proper qualities; however, it is probable that it may be used, either alone or blended with the Gros Mansenc, in making dry clarets, in warmer regions, such as the Fresno district. MERLOT. The Merlot is altogether a grape of the Bordeaux region, and is planted, as well as blended, more or less with the high-quality wines, especially the Cabernets. It matures earlier than the latter, and is therefore planted on . northern exposures in order to retard maturity. BORDEAUX, OR CLARET TYPE MERLOT. 65 The very dark-tinted grape is very sweet and agreeable, neutral in flavor, but very delicate, and must be gathered as soon as ripe; the wine, also, is delicate, lighter than those of the Cabernets, and matures more quickly, but does not attain as high quality. It is pruned more or less long, according to the vigor of the vine, which is quite productive when not affected by coulure. The Merlot has thus far been planted in California only to a very limited extent, mainly in the Santa Clara and Livermore Valleys, where its product has been very fine in quality, but somewhat scant in quantity, especially during the dry seasons of 1888 and 1889. It has shown both its bloom, fruit, and leaves to be very much subject to damage from hot, dry winds, and in 1888 was found (at Cupertino) to be almost leafless, and its few remaining grapes sunburnt, as early as the middle of August. This peculiarity renders it a very uncertain bearer, and its use is advisable only in locations protected from hot winds and under commercial conditions that promise adequate reward for high quality. At Cupertino it produced, at the age of four years from the graft on vigorous Charbono vines, at the maximum rate of three and a half pounds to the vine in 1889, equal to about one and one fifth tons per acre. At Mission San Jose, particularly in Mr. Mclver's vineyard, on a western slope, the production seems to have been more satisfactory; and the same is reported from some localities in the Livermore district. Such diflerences are doubtless due to greater or less exposure to sunburn and hot winds, as well as to the accidents of the seasons during which the grape has been tested. 56 UNIVERSITY OF CALIFORNIA. ^25 Ash 05>-l O X" CO CO TO CO Body. cic Ol r^ ^ GQ 66S SoS 2 a nj Oi CJ O ^'J~* Q) ^ >^ bJD >* >i be _, >ytG OojOOajraooj .03 . . 03 J;^ .03 sees s'^C fl 0000 o»i; o o 1-5 ^ i-r» t-s t-s «ii 1-5 1-5 lO-rHOir^TfO^OOOSOOOCOO i-ICOt^rHCOlCCOOC'I'-ICDOO t^OOOOr-lTHC^1COCO ^H ^H ^^ ^^ ^^ dddddddddddd i I in ;d t^ 00 C3 00 00 00 CO OO (30 000000 0000 00 00 8 a o d a si a BORDEAUX, OR CLARET TYPE — MERLOT. 57 O n ' 0) M . o -M OOJ . O 05 1 ^ 1 1 rA p4 i < Si 1 (B > 1 Ir^ 1-1 1 O , -M ly lO ■ c lO r- CO c<< toio Ci ■rH 05 Pc5PhPhP5 O lr~iO CD ■^ T-l i-( iH oj c-i ^ P-i O lo o (m' tD -^ CO :>> o o 12; .^e4p4f4 S -§ CM CM C-^ is -*^ ^^ CO (M 00 o OICO o o o O R o rt >> CO CD T-i tH P3P^ coco oico > in rH CO Pi m m ft a w aJ d -t^ l-iH r, O J" J2 ^ -^ 58 UNIVERSITY OF CALIFORNIA. No. 7S4- Merlot. From J, T. Doyle, Cupertino. The grapes arrived October 14, 1887, and were crushed the following day. Condition ap- parentl}'^ good, but a little overrii^e. Bunches small and very badly coulured, fully 50 per cent on an average. Berries rather dry. The juice showed 25.95 per cent of solid contents. Fermentation of 19.50 pounds crushed reached its maximum of 80° on October 16th, and remained at that point for forty-eight hours. October 25th the murk was drawn off. The yield from the above amount was 14 gallons, or at the rate of 150 gallons per ton. On racking, the wine proved to have so strong a taste of mold that its further development offered no interest. No. 859. Merlot. From J. Gallegos, Mission San Jose. Grapes re- ceived September 25, 1888, in good condition, but in very small quantity. Juice showed 24.24 per cent of solid contents. Eleven pounds yielded .87 gallons of wine, or at the rate of 159.1 gallons per ton. Record of Treatment and Tasting. — (In glass all the time.) At racking, November 19th, bouquet was very well developed, flavor vinous, tannin and acid well proportioned. 1889. April S. Racked; not quite clear. Augu.^t 3. Wine bright, dark red, light, rather thin, but with full astringency; normal acid, light bouquet; will not stand dilution. 1890. March. Wine bright and of good general qiiality, with good color and agreeable acidity. The youth of the vines from which these grapes came makes itself felt in the above record. No. 868. Merlot. From J. T. Doyle, Cupertino. The grapes arrived September 28, 1888, and were worked the same day. Condition good, not overripe; very few dried berries; early and late coulure damaged the crop. On some bunches early coulure amounts to 75 per cent. No sunburn, but very few typical bunches. Juice showed 23.76 per cent of solid contents. Thirty-seven pounds yielded 3| gallons, corresponding to 209 gallons per ton. It is notable that these grapes were much more juicy than those of the same year from Mission San Jose (No. 859, above); perhaps because coming from older vines. Record of Treatment and Tasting. — 1888. November 2. Racked and removed to cellar. 1889. January 2. Racked; wine almost bright; acid normal; bouquet well develoi^ed for being in glass; tannin high; a good wine. April 3. Racked; clear and of good color. Pasteurized. June 1. Racked again. August 3. Condition bright, with a very dark red color; a pronounced bouquet; pleas- ant flavor like Cabernet; a clean taste ancl good body; an adequate acid and astringency, and full alcohol; quality good; dilutes well up to 100 per cent of water. November 4. Flavor of Cabernet more marked than at last tasting, August 3d, but condition not altogether satisfactory. 1890. March 10. Wine bottled. 1891. February 1. Clear, little sediment; bouquet and flavor pleasing, but slight lactic after-taste. It will be noticed that this wine had a considerably heavier body and more tannin than that of the same vintage from ^Mission 8an Jose, the vines being older. No. 1109. Merlot. From J. T. Doyle, Cupertino. The grapes came September 27, 1889, and were crushed the same day, the juice showing 25.10 per cent of solid contents. They were in fair condition, but over- ripe, there being many dried and half-dried grapes; bunches were loose and straggling from coulure. Fermentation reached its maximum of 88.5° on September 30th. The murk was draAvn oft" October 1st, four days from crushing. Ninety-five and one half pounds produced 7.62 gallons, corresponding to 159.7 gallons per ton. BORDEAUX, OR CLARET TYPE MERLOT. 59 Record of Treatment and Tasting. — 1S89. Novemher 7. Bright, with marked bouquet; a flavor like Cabernet Franc, but less marked; clean taste, high astringency, full body, and medium acid; general quality good, but less advanced than Cabernet of same vintage. November 27. Racked and taken to cellar. 1890. January 17. Bright, with much developed bouquet and flavor; of smooth qual- ity and very agreeable; lees sound. April 7. Racked. May 14. Pasteurized. June 12. Pleasing bouquet and flavor, clean taste, and good development; general quality good. Despite pasteurization a little lactic ferment continued to form in the wine, as observed August 4th and December 2d. 1891. January 2. Bright, with good bouquet and flavor, and general quality very good, but with a slight lactic after-taste. No. 1120. Merlot. From J. Gallegos, Mission San Jose. The grapes arrived October 1, 1889, in good condition, except for overripeness, there being many dried grapes. They were crushed October 2d, tlie juice show- ing 24.80 per cent of solid contents. Fermentation reached its maximum of 90.5° on October 5th. The murk was drawn off October 7th, four and one half days from crushing. The 70.5 pounds crushed gave 5.81 gal- lons, corresponding to 162.6 gallons per ton. Record of Treatment and Tasting.— 2889. November 6. Racked from lees and taken to cellar. 1890. January 17. Clear, with a color of medium depth; bouquet not good; peculiar flavor, recalling ale; clean taste; medium acid, full astringency, body, and alcohol; qual- ity rather good, but rough. Lees contain only a few alcoholic ferments. April 3. Racked; condition clear. April 30. Bright and sound. May 15. Lees sound. June 13. Clear; bouquet not quite sound; flavor good, but taste slightly bitter. By January 7, 1891, this wine, which was very promising but had not been pasteurized, was completely spoiled by lactic fermentation. Discussion of Results. From the data in the above table it appears that, apart from the grapes from very young vines (in 1884 and 1885), the Merlot tends to have a higher percentage of sugar, and therefore of alcohol, the average of the latter being over 12^ per cent. The acid in the must and wines is almosf throughout rather low, and thus it may be expected that the fermentation would be benefited by blending in the vat with more acid grapes; the more, as the wine, alone, appears to be somewhat difficult to keep. The tannin in the wines from the older grapes is quite full, approach- ing .30 per cent, hence need not be increased in blending. The body, or extract, is heavy in all the wines from older stocks, alike from both sides of the Santa Clara Valley. From the Santa Cruz Mountains a lower body is to be expected; the Natoma wines were bear- ing their first crop. The Merlot wines may therefore be counted as " heavy " in every respect. In regard to color, an inspection of the table shows that while the wine may start out with a very deep tint, it nevertheless may fall very low in some years, while in others a less degree of initial color leaves a considerably deeper tint in the end. On the whole, however, the Merlot may count as a heavy-tinted grape, whose color can doubtless be main- tained by proper blending in the vat, or soon after 60 UNIVERSITY OF CALIFORNIA. VERDOT. Like the Merlot, the Verdot belongs exclusively to the vineyards of the Bordeaux region, and is there cultivated in the low ground, in whose strong, clayey soils this grape yields better products than any other. It is the latest ripening grape of the region, and is, for this reason, always gathered and treated by itself. It is only moderately productive, and is therefore mostly pruned long, although it does not resent short-pruning. In its propagation the strongest wood should be carefully selected. The Verdot wine is a good keeper, and is especially esteemed for export, but does not usually form an ingredient of high-class wine. . The Verdot has only been planted to a limited extent in California thus far, most largely perhaps in the Livermore Valley, where it has also proved to be a fair bearer. At the Cupertino Experimental Plot it yielded an enormous crop in 1886 (80 pounds to the vine), but since that time has uniformly failed to give more than a very moderate product in that upland plantation, to which it is probably not very well adapted. Its success in rich, low ground appears not to have been as yet fully tested in this State. It is perhaps from that cause, that its relative epoch of maturity appears considerably earlier than is the case in the Bordeaux region, so that it would be quite possible to make grape- blends in the vat with the Cabernets, instead of fermenting it alone, as in the Bordeaux practice. For the present, it is still doubtful that, with its liability to sunburn of leaves and coulure of bloom, it can be recom- mended for general culture. There are doubtless localities where, as in the " palus" of the Bordelais, it will be found to be the best variety for profit. Table of Production. Verdot. !2; H c OS B to o t-*t < 03 ai : o I , f-fi t 20 142 20 20 20 12 19 65 20 135 20 70 18 200 at uQ : V a so CD O a 0 00 (M CO • CD -* 05 05 >0 (M OC3 o OlO00a505 Tt< r~ CO CO 05 >o Ol iM CD CD CO CO 05 05 CD CD '^ o1 oo' oo' Cd' -!(<' CO CO (N (M C<1 -J -(J OCiOOOOR-^CJCJO oooooo ;-. r3 &,rj ft O >iO ^ Q O O ^ '-^ ^ ^" " ^ >^ >JJ o) a> "^^ '^^^ Ol oj »i rrt^^^S^^^ t»i >i >> >v be S'w (d'73 O O c? c3 O O o. O C O g o OirtJ-J O O O rG o-a o •-» 1^ 1^ 1^ 1-5 1-^ ^ CO iH TtH lO '-l-<^'*C-l(M(MCOCOCO o o oooooooooooo Tf< CO 00 00 00 00 t^ 00 00 00 00 00 00 OT 00 00 62 UNIVERSITY OF CALIFORNIA. 1 '' :^pi ;pdp4p^p4 1 ! 3"'k^> \>>>> , s+'^^ 1 -| \-0\ (M OO rH ' .S- ; g ; tU (M • 1 t^ . . . . ' o CI , ? 1 '^»» \ > ; C^ 1 0) (M 1-1 tH 1-1 1 (N 1 t>. O 1 o O H o □5 I O 1 OOiH 050 1 -* 1 !^ ; iH 1 ^ ' .f^ if 4p5 p4 i-s ^ ' 1^ . ' a> 1 -2 i >>^ i > Oli-I , (M 1 C<) M ' 6<=^ ; O ' 1 , 1-1 1 O O 1 < OO 1 o 3 1 ^^ is 5co ^ ~^ 1 1-1 ;i -( ' 50 1— I S" i^« rt P 0.743 -prune «iH , O 1 i-( I-l ^1 Ip : --I05 o ^ Oo : XJIC o P3 O Cfl "=> rt*'* ■* iH [ f^ 1 , O o C. C. Mclver, Mission San Jos6. # d :p^ 1 ! 1-1 1 1~- P5 CO O ;io lO §8 1— 1 6 o t^ ' 25'p:5P^ o-;3 OS S a ^> : >>> C S^i : (M(N '■ ^g 1 ooo i-;i^ 1-it-^O t^ iC »o H O a » H > :«g : la 1 -kj^ 1 O 1 o3 o ' lOo ! 1 V 0 0 ,„ M} , ^ ^ 1 M t: ■ r-^ F-^ 1 pressing ; month . 0 month ir month months en mont ;ht mont 0 I ^ cfeo.><.^.2? < 4 H < C Hf^ c/ itZ ;f= :; 1 BORDEAUX, OR CLARET TYPE VERDOT. 63 No. 743 (short-pruned). Gros Verdot. From J. T. Doyle, Cupertino. The grapes arrived October 18, 1887, and were crushed the following day. Their condition was excellent, but with a number of dried berries. The berries were quite large for the variety, i. e., medium size, and very sweet. Bunches large and compact, little coulure. The juice showed 24.72 per cent of solid contents. Fermentation of 27.5 pounds crushed began on October 20th, continued very violently, and reached its maxi- mum of 81° on October 22d. It was drawn off on October 24th, five days from crushing. The yield from the above amount was 1| gallons, or at the rate of 113.46 gallons per ton. Record of Treatment and Tasting. — 1S87. December 2. The wine was racked from the lees. December 20. Condition bright, with bouquet fairly developed; medium bodj^, pleasant and normal acid, and low astringency. 1888. --Februarii 16. Condition bright, with a good amount of acid; astringency not high; general quality of the wine high. June 4. In glass; in an almost bright condition, with an excellent bouquet; adequate astringency; of high quality, with no unpleasant after-taste. The sediment shows ]ust a trace of lactic ferment with the microscope. The wine was racked again. No. 744 (long-pruned). Gros Verdot. From J. T. Doyle, Cupertino. The grapes arrived October 18, 1887, and were crushed the following day. Their condition was only fair, a large proportion being dried unripe; the berries were much smaller than the short-pruned, and apparently considerably more acid, or less sweet, or both. Coulure more than with the short-pruned — say 15 per cent. The juice showed 24.95 per cent of solid contents. Fermentation of 112 pounds crushed began on October 20th, and reached its maximum of 86^ on October 22d. It was drawn off on October 27th, eight days from crushing. The yield from the above amount was 8f gallons, or at the rate of 154 gallons per ton. Record of Treatment and Tasting. — 1887. December 20. Wine heavj'^-bodied and acetified. Racked and pasteurized the wine.' 1888. February 8. Condition bright, with a beautiful ruby color, remarkably well- develojied bouquet, and high astringency. In its present condition a fair claret for direct consumption. Jii7ie 19. Condition bright, with very deep color, well-developed bouquet, sharp acid (acetic), and heavy body. The after-taste is unpleasant and the quality is only fair, aside from the acetic acid. A microscopic examination of the sediment shows a few acetic and lactic germs. Racked the wme again. 1889. November. Condition bright, with a good, deep-red color, a strong and peculiar bouquet, rather agreeable flavor, mature taste, good bocfy, and high acid and astringency; its alcoholic strength is full, and quality rather good. Nos. 926 and 927. Gros Verdot. From J. T. Doyle, Cupertino. The grapes arrived on October 23, 1888, in good condition, and were fer- mented together. (For the description of grapes, see No. 928.) Fer- mentation commenced October 23cl, and reached its maximum of 94° on October 26th, continuing at 81.5 till October 27th, when the murk was drawn off. The rate of wine obtained corresponded to 158.28 gal- lons per ton. Record of Treatment and Tasting. — 1888. December 5. Taken to cellar. December 18. Racked; wine and lees sound, with 11.5 per cent of alcohol; a heavy body; good amount of tannin; 5.5 per cent of acid; quality very good; bouquet not developed. 1889. March 27. Sediment shows a small amount of lactic germs. The wine was pasteurized. May H. Racked; in good order. August 3. Condition bright, with good, dark violet-red color, an agreeable bouquet, 64 UNIVERSITY OF CALIFORNIA. clean and pleasant flavor and taste, good body, medium acid and astringency, full alco- holic strength; quality rather good; stands 100 per cent dilution very well. November 5. Condition bright, with dark color, marked and agreeable bouqtiet, very pleasant flavor; sound and developed taste, and good body; a medium acid and astriri- gency, and full alcohol; general quality improved in bottle. 1890. February 10. Lees sound. February 26. ("ondition bright, with well-developed bouquet; of good quality, but still rather coarse and immature. February 27. Racked again. March 10. The wine from keg was electrified for one half hour and one hour, making thus two samples, called, respectively, A and B. July IS. Sample A, treated one half hour, contained bitter and acetic germs; while sample B, treated one hour, was soimd. Jtily 24. Sample A has less bouquet and less acid than B; otherwise the same. Sample B is bright, of good color, with a marked and pleasing bouquet, full flavor and acid; body and general quality good. August 14. The samples A and B were bottled. 1891. March 2. The wine bottled March, 1890, is bright, full, rich in bouquet and flavor; qualitj' very fresh; drinkable and well-matured wine. The samples A and B electrified and bottled August 14, 1890, have both less boi^quet and less flavor than the above, and they are altogether of inferior qtlalitJ^ No. 928. Petit Verdot. From J. T. Doyle, Cupertino. The grapes arrived October 23, 1888, in good condition, and were crushed the same day. There were a few dried grapes, but the stems were generally green and the berries ripe and quite acid, as yet unlike the Gros Verdot, which is very sweet and partially overripe. Berries very notedly smaller than the Gros Verdot, and if anything a little thin-skinned. Weighing of twenty-five berries show a difference of nearly 50 per cent in the weight of the two varieties. Petit Verdot has more sunburn than the Gros Verdot. The juice shows 26.06 per cent of solid contents. Fermenta- tion* of the 52 pounds received started October 24th (room, 92°), reached its maximum of 102° on October 25th; continuing till October 27th, when the murk was drawn off. The yield from the above amount corresponded to 139.42 gallons per ton. Record of Treatment and Tasting. — 1888. November 22. Placed in cellar. December I4. Lees show traces of lactic germs. December 17. Wine was pasteurized. 1889. January 12. No. 927-928. Both good, and of higher quality than its French reputation seems to warrant. February 27. Racked; sediment shows some dead lactic germs. August '3. Condition bright, with a dark-red color and no bouquet; the flavor is flat, and the taste not good; acid and alcoholic strength medium, but full astringency; quality not good; injured by being in too small a keg. 1890. Febriiary 10. Lees show much bitter ferments. February IS. Condition of wine bright, but not improved since last tasting. March 7. Racked again. July 18. As the wine had not improved since last tasting, and the sediment was still full of bad germs, it was distilled at date. No. 1150. Gros Verdot. From J. T. Doyle, Cupertino. The grapes arrived October 9, 1889, and were crushed the same day, the juice show- ing 25.40 per cent of solid contents. Their condition was fair, and maturity complete; they were picked the day after a heavy rain. The bunches were medium size, long, branching, and loose; grapes round, and medium size; skin not very thick, but tough and dark colored; flesh soft and juicy; juice pink and acid; long, slender, and green stems; long and slender pedicels. Fermentation commenced October 10th, and reached its maximum of 86.5° October 12th, continuing gently till October 14th, four and a half days from crushing, when the murk was drawn off, being quite dry. From 85.5 pounds were obtained 7.44 gallons, corresponding to 173.8 gallons per ton. * Fermented in hot box. BORDEAUX, OR CLARET TYPE — VERDOT. 65 Record of Treatment and Tasting.— 2559. December 3. Bright and dark colored, with not marked bouquet; agreeable flavor; smooth taste, full acid, and astringency full; medium body; quality good. December 4. Hacked and taken to cellar. 1890. January 23. Bright; bouquet much developed; since December 3d general quality very good; lees sound. April 29. Bright and sound; racked. May 20. Lees sound. June 12. A bright wine, with strong but not very delicate bouquet; fine, full flavor and clean taste; general qviality somewhat rough as yet, but very good. August 5. The sediment is sound. 1891. January 2. A bright wine of a very good bouqiiet, and full characteristic flavor; general quality a good and well-matured wine. March 27. Racked. Discussion of Results. The first point to which we must call attention in the Verdot is the amount of its crop. Our experience has shown here, as well as in France, that the vine will be a fair, though somewhat inconstant bearer, if pruned long and placed in suitable locations. At the Cupertino Experimental Plot it yielded an enormous crop in 1886, as has been stated in the introductory paragraph, and since that time the largest crop was obtained in 1889, at the average of three and one third tons per acre, which amount, relative to its usual productiveness, must be considered a good crop. In 1888, from short-pruned vines, one and one seventh tons were obtained, while long-pruned vines gave just double the amount. From this it appears clear that, at least in one case for this grape, the method of pruning influenced the productiveness; it, however, did not influence the composition of the must, as will be seen hereafter. The maximum of sugar contents, 28.33 per cent, was obtained in 1888 from both long and short-pruned vines, and the rate of acidity was very nearly the same, being .63 per cent in short-pruning, and .64 per cent in long-pruning. The only difference was shown by the ash percent- age, which was .56 per cent for the short and .42 per cent for the long- pruned vines. The same result was not obtained in the grapes of 1887; the differences between short and long-pruning were rather pronounced about 2 per cent more of sugar in favor of the former, and .1 per cent more of acidity in the latter. Summarily glancing at the general results of the must analysis, we , find the minimum of sugar and maximum of acidity in 1886 in the case of young vines, while in the following years the sugar contents varied from 24.64 to 28.33 per cent, and the rate of acidity from .63 to .85 per cent. A sample of this grape, sent from Natoma in 1884 to this laboratory, showed 23.04 per cent of sugar and .66 per cent of acids; but when picked at the proper time, we believe that the Verdot will contain about 26 per cent of sugar with adequate acidity, which would contribute to a sound and regular fermentation, and later to the keeping qualities of the wine. As to alcoholic strength, this variety will give not less than 11.5 per cent of alcohol by volume in the wine, and an adequate or high acidity, varying from .44 to .71 per cent. As to tannin, except in the case of the grapes from Natoma, 1*884, and those from Cupertino (1886, from young vines), which was, respectively, .07 and .17 per cent, it has since varied from .23 to .338 per cent, making' therefore, quite an astringent wine. As to color, this variety agrees very nearly with the Malbeck and 5-H 66 UNIVERSITY OF CALIFORNIA. Cabernet Sauvignon, while it is about two and one half times higher than that of the Cabernet Franc, and nearly three times that of the Zinfandel. The Verdot produces a heavy-bodied wine, which, being a good keeper, should be used in blending with grapes that, from several causes, do not always bring into the vat the necessary principles for making a good wine. The Malbeck is one of them, and in order to remedy its deficiency, its wine should be made by blending, in the proportion of four fifths of Malbeck and one fifth of Verdot, as is practiced in France and Italy, where they obtain a table wine of high quality, and which is much esteemed by the connoisseurs. The Verdot, on account of its high degree of acidity, should also be used with the Cabernets, which generally have been found to contain little acid. Finally, the Verdot, which does well in low grounds, and produces a good wine there, should be propagated in valley soils where other varie- ties would fail. GROS MANSENC. {Synonyms: Mansenc, Petit Mansenc, Grand Mansain, Mansain Tan- nat, Mancin.) This variety is grown more or less in several localities of southwest France, and it is widely cultivated in the High Pyrenees region, where it is blended with the Tannat and the Bouchy in wine-making. It is very liable to the attacks of Oidium, and is therefore trained with hori- zontal canes or trellises. It may be trained low, but then it requires long-pruning in order to allow it to expend its natural strength. The characters of this variety are as follows : Leaves medium size, downy, slightly lobed; bunches average size, slightly shouldered, not very com- pact; berries medium size, round; skin of a reddish-black color, slightly pruinose at maturity, which occurs in the third period. Table of Production. Gros Mansenc. H > OS ■d ^j.Ct> •O (S ~H^ (M CO C^l (M Ol 7-1 CO W Ot-I CD C»lOlO-*lO 005 CO 0'^_1CCD-^ i-i C^ C-i (N ^' ^ ,-H ^ 3<-^ c-j oot^-^o oo TJ< Oi r-; C<1 W CO )-<*ICOiH ^>oco.HCI:^iCO'-HC) IM (N IM I::!z!!2''5^omioo cqoiOi-icH ^ Eh t: O ^tn O tDa>(u^ar»3c3(j5~ar "zi'T' a ^T* o.t:;'-' o o o j; ^ o cp oj o S^ i-jH-;^ g )-j H-j ?^ h-j h-; crj I — [ ^^•^^ .OCOt^oJ COTj ' 1-t 1 ai_. 1 6 o ^ «CD , •Ot^ ! ; oi ; ^00 o t^oo IC •<*< CO CO CO 00 00 oo <1> O o p. c Q H CO n M O O o o o O C o P5 .CiJP^P^fiHpi , 05 (Nc^K ■>» O) (M Cq (M (M Tfl O ^ od CO o coi>^r-^ 00 ic-^ coco w ■< O o t^ K* r* r* K- K* K- SJ • TO a e O t-t. TO 1887— No. 720 (short-pruned). J. T. Doyle, Experimental Plot, Cupertino No. 721 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1888— No. 835 (short-pruned). J. T. Doyle, Experimental Plot, Cupertino 1889— No. 1073 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 20 20 40 23 70 24 326 280 3.5 1.2 8.2 12.2 Oct. 12 Oct. 12 Sept. 12 Sept. 14 BORDEAUX, OR CLARET TYPE — GAMAY TEINTURIER. 73 Ash Body. Volatile Acid o At Six to Eight Months At Pressing . Tannin. o o o By Volume - By Weight . CD O i-l O O lO lO t^ 00 00 tj; i-< ih 00 CD o lo o ci 00 CO oo _-) lO I^ O iH T-( Qi>;cqoqoqt-; Qoot^ 1^; 'A ' ' O C5 Ol lO -gj C3 CO C-i 1-i T-i iH .-! i-I en Ash Acid as Tartaric. Sugar by Copper Test. Solid Contents by Spindle Date of Picking. >— I -^ 00 CO iH Tf O iH O O CO 00 00_ Tt; r}< 00 CO IT) Tt< (M * (N (M (M (M Cq (>) (M (N (M (M 05 05a5(Mt:--^COOT-l i-H >H Cq CO -1:^-^ Ph a :::. a ^ a-*^ m r « o iyj -*1 CO O O O O) O) oj O O O) -X X' H .^2 .in c ' O ; § irxi f^ GIQ ft O aT O p ° o o O O r-O o • tn.iJ "3.3 ^^.3 -» . ■ — " ' . . 00 CO 00' CO "^ t O^IMlOlOt-(Mt^05 O C^C-ICOCOOOO^CS'^' VC t^t^OOOOiHrHr-d-ir-l O O C^l CO 00 00 00 00 o 000000000 ■id CD t^ 1:^00 00 CO 00 00 00 00 00 00 00 00 05 00 UNIVERSITY OF CALIFORNIA. O O .So "I o d iz; 6 2R. Sept. 23. ,8 2 V. R. > o 2 2V. R. ,6 2 R. ,6 3V. R. '^^ t^ r- ^ ' (M 1-1 1-1 ! ! 1 T^ CD >>>;>> ; ; 13 03 r^-^<>' lOTjtcoiMco ; ; 03 f-H '~! -1-^ ■* 1 1 (3 d 1^ 0) _o "A O} 'S 05 CO rH C^l O P (M_ 1 1 ■^ c 1—* 00 -t^ CO -^ Tfi lO 5 d i-iaiCOOTt O CO '-J CO i-j CD p d CO t~ id r-^ d d CD lO CD IC lO lO ^ P5 f4 P^ ^ : P5 i ■-S >^jd> IC =^^ N > i iH 1 p. oft o 1 1 , s iz; be n o o p ■* o 1 05 1 1-^ _2 oi S ^' S i ^ i tH o ^^ 0) ^ H o S c >> i \> \> S o ; -1.: N N c-i ; ;(N ;c^ 00 o r-1 d . i-ICO(N ' -^ COt-^ 1 lO lO'^ 40.0 40.0 OS u « » H z w H u ' 01 o >< 1 +^-^ -<; 1 o3 o s ;ftu 1 —- - 1 i CO 1 p CO to 1 tiD ^^ti-^^ tc-j:i« ^ ^ Si^s.s.^^.sp f^ ■ < c )e ^ if^f^a iCCW 1 BORDEAUX, OR CLARET TYPE — GAMAY TEINTURIER. 75 No. 720 (short-pruned). Gamay Teinturier. From J, T. Doyle, University Plot, Cupertino. The grapes arrived October 12, 1887, in an overripe condition, many berries half dried. Bunches quite small for the variety, short, stumpy. A good deal of late coulure, i. e., small dried-up berries. The juice showed 26.26 per cent of solid contents; acid, .80 per cent. Only a few pounds of the grapes were received, so no wine was made. No. 721 (long-pruned). Gamay Teinturier. From J, T. Doyle, University Plot, Cupertino. The grapes arrived October 12, 1887, and were crushed the following day. Their condition was good, some berries shriveled. Bunches much larger than those of No. 720, less dried-up, and less coulured. Cylindrical bunches, characteristically developed; berries quite large, like first crop Zinfandel; juice well colored, but not as deep as Teinturier Male. The juice showed 26.57 per cent of solid contents. Fermentation of 69.75 pounds crushed reached its maximum of 78'^ on October 16th, and remained at that point for twenty- four hours. It was drawn off on October 25th, twelve days from crush- ing. The yield from above amount was 5y\ gallons, or at the rate of 152 gallons per ton. Record of Treatment and Tasting. — 1887. December 16. A good, sound, clean-tast- ing wine of decidedly developed bouquet. 1888. February :i. Racked the wine from the lees. February 8. A bright, smooth, well-proportioned wine, with a fruity flavor, heavy body, and pleasant acid. May 2]f. The sediment shows under the microscope traces of lactic germs; racked and pasteurized the wine for safety. June 16. Condition bright, with a well-developed and fruity bouquet; medium acid, high astringency, but not roughish or bitter. 1889. November. (Sample in keg.) Condition bright, with good color; a bouquet some- what impaired by acetitication; an agreeable flavor, medium body and alcohol, high acid, full astringency, and fair quality. Sample in bottle differs from the sample in keg by having a marked and pleasing bouquet, clean and well-developed taste, less aeid, and very good quality. No. 832. Gamay Teinturier. From J. Gallegos, Mission San Jose. Grapes arrived September 12, 1888, and were crushed the same day. Juice showed 24.67 per cent of solid contents. Fermentation of 40 pounds crushed began on September 15th, and reached its maximum of 85° the following afternoon. On October 19th the murk was drawn off'. The yield from the above amount was 3^ gallons, corresponding to 162^ gallons per ton. Record of Treatment and Tasting. — 1888. October 29. Racked and taken to cellar. December 11. Lees showed no unsound germs, but the wine was pasteurized for safety; bouquet very well developed, acid and astringency medium and pleasant; body, alcohol, and quality high. 1889. February 28. Racked again; sediment shows no unsound germs. August 2. Condition bright, with a good dark tint, and a bouquet less satisfactory; only a fair flavor and taste; too high acid, with medium astringency and alcoholic strength; quality not very good; stands dilution fairly well. 1890. February 1. Lees show some lactic germs. Febrxiary IS. A clear wine, but has a somewhat lactic taint. March IS. Racked. 1891. January 31. Wine full of bad acids; but is, however, bright and well colored. No. 835. Gamay Teinturier. From J. T. Doyle, Experimental Plot, Cupertino. Grapes arrived September 13, 1888, in good condition, and were crushed the same day. Juice showed 22.11 per cent solid con- tents. Bunches, part compact, others loose from coulure; stems green; berries full and round, some a little flabby; nearly all the bunches show effects of coulure, containing small berries. On the 76 UNIVERSITY OF CALIFORNIA. whole the grapes are full ripe. In some bunches the berries are fully double the size of others. Fermentation of 201 pounds crushed began on September 16th, and reached its maximum of 92.5° the next morn- ing. On October 19th the murk was drawn off. The yield from the above amount was 16| gallons, corresponding to 164.2 gallons per ton. Record of Treatment and Tasting. — 1888. November 2. Action ceased; taken to cellar. December 12. Racked; lees upon examination show no unsound germs. Condition clear, with well-developed bouquet, vinous flavor, heavj' body, good and full acid, astringency, and alcohol. A good wine for blending. 1889. Januari/ 12. "A wine of tine color, but quality not very high; makes an excellent blend with Robin Noir." (E. W. H. and F. P.) March 18. Lactic germs found in small amount in the sediment; pasteurized the wine. May 16. Racked; clear condition. August 2. Condition bright, with a good red color, less deep than No. 832. A marked bouquet, agreeable flavor and taste, good body; acid, astringency, and alcoholic strength in due proportion; quality good; stands well a dilution of 100 per cent. November 12. Color rather light and agrees with last tasting; wine perfectly sound. Wine in half bottle in good order, but has a deeper color than trie keg sample. 1890. February 1. Lees show some bitter ferment. February 26. Condition bright, bouquet marked, flavor vinous, acid and tannin good, qviality good. February 27. Racked. March 10. Racked again; some wine bottled. July 20. Lees sound. The wine bright, with light bouquet and good flavor, clean taste, full astringency; general quality fresh and good. August 11. Some more wine bottled. 1891. February 2. Wine bottled for fifteen months bright, good bouquet, and full flavor, high acid and astringency. Wine bottled for twenty-one months is about as the above, but rather smoother, with less flavor, and more yellowish color; general quality of both good. No. 1058. Gamay Teinturier. From J. Gallegos, Mission San Jose. The grapes arrived September 12, 1889, in very moldy condition. After carefully picking over, about one fifth was rejected; the rest was crushed the same day. Juice showed 24.1 per cent of solid contents. Fermen- tation attained its maximum of 97° on September 16th. The murk was drawn off" on September 17th, five days from crushing, being nearly dry. From 173.5 pounds crushed 11.75 gallons were obtained, corre- sponding to 135.5 gallons per ton. Record of Treatment and Tasting. 1889. October 14. Condition quite clear, some bouquet, high acid, agreeable taste, dark color, but not very intense. November 11. Racked and taken to cellar. 1890. January 27. Condition bright, with dark color, a good tint, marked and pleasant bouquet, clean but roughish taste, full acid; medium astringency, body, and alcohol; quality good; lees sound. May 2. Bright and sound wine; racked. May 16. Lees still sound. Ju7ie 1. A bright and very good wine, not tasting of the moldy grapes. Jtily 31. Lees sound. 1891. January 1. Lees show much " pastorianus " ferment. January 2. The wine has become more mature, but is otherwise unchanged since last tasting. March 16. Racked the wine. The sample in bottle is good, but rougher and less developed than that in keg, and still has a little moldy odor. No. 107S. Gamay Teinturier. From J. J. Doyle, Cupertino. Arrived September 17, 1889, slightly moldy, and generally in bad condition; maturity complete. Crushed the following day; juice showed 22.6 per cent of solid contents. Fermentation reached its maximum of 92° on September 22d, very little being formed. The murk was drawn off" five days from crushing, being quite dry. Record of Treatment and Tasting. — 1889. November 7. Clear, with undeveloped bou- quet, high acid, full astringency; still tastes very rough. November 22. Racked and taken to cellar. BORDEAUX, OR CLARET TYPE TEINTURIER MALE. 77 1S90. January I4. Strong but somewhat coarse bouquet, and a flavor somewhat moldy, but otherwise sound. January 15. Lees still show an abundance of alcoholic ferment. May 2. " Condition bright; wine still quite rough but sound. Racked. May 16. Lees sound. June 9. A bright wine of good color and bouquet; its flavor is much improved; gen- eral quality good, but backward in development. July SI. Lees show a good deal of ''jjastorianus" ferment. December 30. Lees from 2-gallon keg show lactic ferment. 1891. January 1. The sediment from large keg contains much " pa.'itorianus" but no lactic ferment. The wine is bright, has not much bouquet, but good flavor, except for a slight moldy taste; full acid and astringency; quality good, but not quite mature. March 25. Wine racked, and partly bottled. Disc^ission of Results. It will be noted that the table of production, as far as it goes, shows markedly better bearing for the Gamay Teinturier than for the Tein- turier Male in the same seasons. The effects of short, as against long- pruning, are marked, but less so than in the Teinturier. The average production of ten pounds per five-year-old vines in the years 1888 and 1889, forms a fair gauge of what may be expected of the Gamay. In saccharine strength it is a little behind the Teinturier; in acid generally somewhat higher, both in wine and must, but doubtless from that very cause it quickly develops an agreeable bouquet, which renders it salable quite early in its development. Its tannin contents keep pace with the acid, and render it suitable for the " claret " type of wines. Its body or extract seems, on the whole, to be somewhat less than that of the Tein- turier, but still quite high. In depth and stability of color the Gamay is nearly equal to the Teinturier. On the whole, then, the Gamay Teinturier must be classed among the varieties which, while hardly to be recommended for the production of ordinary wines, are worthy of trial for the production of special wines in certain localities, where, from any cause, other varieties do not yield satisfactory results, and especially too little color. It, however, requires long, or at least half-long pruning. TEINTURIER MALE. The Teinturier Male, as its name indicates, is cultivated especially for its color, and used in blend with wines lightly colored. Its relatively light bearing, the smallness of its compact, triangular bunches, and liability to coulure both early and late, render it somewhat uncertain in its value to California. It is easily recognized by its dark reddish leaves, and by the reddish center around the pith of any strong, mature cane. The leaves turn a dark crimson color earlier than any other variety. The berries, below medium size, have a strongly colored juice, of rather red than violet tint; the skin is rather thin. It is only a moderate bearer, and must be pruned at least half-long, in order to obtain a reasonable crop. It matures early. 78 UNIVERSITY OF CALIFORNIA. Table of Pkoduction. Teinturier Male. 1887— No. 722 (long-i)runed). J. T. Doyle, Experimental Plot, Cupertino No. 723 (short-pruned). J. T. Doyle, Experimental Plot, Cupertmo 1888— No. 8.36 (long-pruned). J. T. Doyle, Experimental Plot, (Cupertino 1890— No. 128.3. J. T. Doyle, Cupertino o SO p. — a' 20 20 40 20 28 15 315 245 P CD 1.4 7.9 12.2 o p o 5' Oct. 11 Oct. 11 Sept. 12 Oct. 1 fA 1-1 ■■^ o CO W t» *< OO-HOCO-HTftN CD-*ooTfco(Ninco 05 in CO in i^oo(MCO'>i^i^ooco t^ CDt^coin-^Tt^Tt^ooTtit^ ^ CO S 1-1 CO CO 1-1 1 CO 1 ^ g ^ in in CO o "^i 'M C<1 CO IM ■^ 00 O O O CD 02 CO OOO oino t^ 05 CO t^CDi-ICOiMt^OCDiniM o o M< inco"incoc5coT*H"co-:t'in -1^ . h}) . -1^ -|J +^ ft &, ft £1, ft-i-^ rt -"-^ o o ci 57 aTarsraru R o O O O OQ 02-32 CO C»0<10 o ft^ ^^ C !« CO 03 r-> tn O O O 35 _c3 c3 d^ 50mO^-cock.x^'0 '^ ._.'^fH__i_.-. 1^ -£3 t-l rri o O i-^ -M 03 -i OS P-l O PU !>. qT >• 0) i^ S S S > o ^3 OJ oT oTS ^ «i" »r cj aT I'SO-r-'tiOOO.-t^'-i ^^a)0^a»aja;'i>0 ^H p;::; Q -S ^ ;::; ir! J p O^I-jl-j^l-JH-jl-jSl-j O IM t^ Ol CO ■* ^' tf K K Oj ■rH . . +S> »> 0) vl. o t-H (^^^ CO ^ o o ft CJM^ d OJ CO ^ OQ ^S CO Oi 00 i-f .So p4«>^>h' iHi-l tH cq pf d ++ o .^ p^p^ Q ft COcO !^ o3 t» 1>;C0001 g •** (N t^ -rH (NIMiH i-H ccj «c4c4p4rtpH' to >?^>>>>>> o d S O " 2* S lO_ljTt0 lO •* CO • O a d a CO a >^ M P d<^ ^ -j No wine made. J- < 05 P, !3 O 1^ c4 O CO t^ K ^^ O i f— » ^ pi .p4 «■ pi rt o O "O - o . • Q (3 dP- !4 *>o 3V. tober 2 2-3 V > > o o CO P O CD CO d ■^ rH CD CD -* ^^ H^ P3 pi D. C. Feel Patchen Santa Cla County, ^ 1 IMIN d :z; CO y i CO <-< a cS c 'c M fio p ' ' H m ■ 03 03 H 1^ tc-^ 2 to ^^ ■4- a r- t pressing ne month wo month; hree mont our month ive month ix months even mont ight mont ■ "i C )^ i- ^Pi: (^ a a 'f^ 1 BORDEAUX, OR CLARET TYPE TEINTURIER MALE. 81 No. 722 (long-pruned). Teinturier Male. From J. T. Doyle, Experi- mental Plot, Cupertino. The grapes arrived October 12, 1887, and were worked the following day. Their condition was good, but somewhat overripe; some berries, especially of the smaller buckshot size, injured from early coulure quite 40 per cent. Berries very sweet, yet acid. The juice showed 25.70 per cent of solid contents. Fermentation of 35 pounds crushed reached its maximum of 78*^ on the evening of October 15th. It was drawn off on October 20th, seven days from crushing. The yield from the above amount was 2^ gallons, or at the rate of 143 gallons per ton. Record of Treatment and Tasting. — 1887. December 16. A capital wine, clean-tast- ing, heavy-bodied, pronounced astringency, and pleasant; rapidly advancing bouquet. 1888. January 25. Racked the wine from the lees. February 16. (.In glass.) Bright condition, high astringency; taste, a little sweet. A pleasant wine on the whole. June 2. Condition bright, with excellent bouquet; high astringency, and, to a certain extent, covering the acid; alcoholic odor, and heavy body; acid prominent in after-taste. A microscopical examination of the sediment shows considerable lactic ferment and effete yeast; the wine was therefore racked and pasteurized. No. 723 (short-pruned). Teinturier Mdle. From J. T. Doyle, Ex- perimental Plot, Cupertino. The grapes arrived October 13, 1887, in a rather poor condition. Late coulure excessive, perhaps 60 per cent of buckshot size and smaller berries. Bunches quite small, fully 30 per cent smaller than those of the long-pruned. Sound berries very large. The juice showed 26.66 per cent of solid contents; acid, .78 per cent. Only a small lot being received no wine was made. This experiment shows very strikingly the ill effects of short-pruning on this variety, and explains the unsatisfactory results reported by growers who have tried it on that place. No. 838. Teinturier Mdle. From J. Gallegos, Mission San Jose. Grapes arrived in good condition September 12, 1888, and were crushed the following day, juice showing 25.19 per cent of solid contents. Fer- mentation of 17.5 pounds crushed reached its maximum of 87° on the morning of September r7th, when it seemed inclined to " get stuck," and was placed in a warm room until September 19th, when the murk was drawn off, six days from crushing. The yield from the above amount was 1^ gallons, corresponding to 142.8 gallons per ton. Record of Treatment and Tasting. — After remaining in the room for after-fermen- tation (kept at 70°) until November 15th, the wine was transferred to the cellar (tem. 60°). On December IS the wine showed a well-developed bouquet, a medium acid, full astrin- gency, heavy body, and deep color; an excellent wine for blending purposes. 1889. April 3. The wine in racking was found to be somewhat turbid and materially increased in acidity, and evolving some gas. Ajnil 5. Pasteurized. August 9. The wine was found to be dark red and in bright condition, but its bouquet gone, and replaced by the odor of milk-sourness. November 5. As its condition did not improve, it was distilled. No. 836. Teinturier Mdle. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived and were Avorked on September 18, 1888. They were in good condition, and the juice showed 22.36 per cent of solid contents. By mistake the long and short-pruned grapes were mixed. On many bunches the, coulure amounted to nearly 50 per cent; berries small, due perhaps to late coulure; very uneven in size. Fermentation of 200 pounds crushed began on September 15th, and reached its maximum of 89° on September 16th. The murk was draAvn 6-H 82 UNIVERSITY OF CALIFORNIA. off on September 19th, six days from crushing, yielding from the above amount 16 gallons, or at the rate of 160 gallons per ton. Record of Treatment and Tasting.— 1889. January 3. Racked; contained much carbonic acid gas, and was not clear. January 18. Taken to cellar. March 12. Pasteurized. May 16. Racked again; condition clear, but wine does not taste clean. August 9. The wine in a bright condition, with good, dark-red color; small bouquet, and rather good flavor. The taste is clean, with good body and quality, full acid and tannin, and medium alcohol; on dilution holds its qualities well. 1890. February 1. Lees show a considerable amount of lactic germs. February 15. (In five-gallon keg.) Condition bright, with good color, poor bouquet, rather good flavor, but with a slight lactic taint. February 18. (In eight-gallon keg.) Lactic flavor very slightly perceptible, but much better than that of the flve-gallon package; quality good, and on tne whole, superior to the latter. Both kegs racked. April 2Jf. The wine was submitted one half hour to electrical treatment. July 15. Lees sound. July 2Jf. A clear and fair wine; deteriorated since last tasting; it has not good bouquet. August 13. Some of the wine was bottled. 1891. February 2. Wine bright, with good color, no bouquet, slight acetic smell, and of fair quality. No. 1051. Teinturier Male. From Margherita Vineyard, Fresno. A small sample of grapes arrived September 5, 1889, and was crushed the following day, juice showing 30.2 per cent of solid contents. Their condition was overripe and partly dried. The juice was not as red as usually is the Teinturier Male, and the leaves inclosed were green and more like the Gamay Teinturier. The fermentation of a few pounds for color experiment started September 7th, and attained its maximum of 75° on September 8th. On September 12th the murk was drawn off, five and a half days from crushing, still being very sweet, and showing 13 per cent of solid contents. Only three fourths of a gallon was made. Record of Treatment and Tasting. — 1889. October 18. Taste sound, with a strong port-wine flavor, very nearly dry. Racked and added one sixth of a pint of alcohol, of 75 per cent strength, to Ave pints of the original wine. 1890. January 6. Condition bright, with a dark-orange tint, and a bouquet and flavor very strongly of a port character; a slightly bitter taste, full astringency^ low acid, and a very small amount of sugar; quality only fair. January 13. Racked and blended with No. 1055 in proportion of two of No. 1051 to five of No. 1055. January H. Placed in the hot-box. (Temperature 90° to 95°.) April 14. Removed from the hot-box. June 13. Racked the wine; its condition is clear^ with very little color; a very pro- nounced but coarse bouquet and flavor, and an astringency too high; quality fair. November 13. Not improved very much; somewhat too acid. 1891. January 26. Wine coarse and biting. No. 1076. Teinturier Male. From John Gallegos, Experimental Plot, Mission San Jose. Grapes arrived September 12, 1889, and were crushed the same day; the juice showed 23.7 per cent of solid contents; they were in bad condition, partly moldy and commencing to dry up; on sorting over half was rejected. Fermentation reached its maximum of 88.5° on September 15th. The murk was drawn off on September 16th, four days from crushing, being nearly dry. From 25.5 pounds crushed, 2.06 gallons of wine were obtained, corresponding to 161.7 gal- lons per ton. Record of Treatment and Tasting.— 1889. October I4. The wine is in clear condi- tion, with full acid and astringency, and very deep color. Racked November 2d, and put in glass on account of smallness of sample. 1890. January 27. Wine evidently out of condition, the cork being lifted when loosened. Flavor flat and slightly bitter, but alcohol, acid, and tannin full and appar- ently normal. In the lees were found the characteristic forms of the "bitter ferment." BORDEAUX, OR CLARET TYPE— CHARBONO. 83 March 25. The wine was pasteurized. June 3. Condition is bright, with a "burnt" taste and an improved flavor and bou- quet, but still of very poor quality. July 14. Racked the wine, which was still poor in quality. 1891. March 2S. The wine not having improved at all, it was distilled at date. Discussion of Results. In glancing at the above records the Teinturier Male appears at first to be a light and uncertain bearer, much liable to coulure, especially if pruned short; and that the grapes are very liable to damage from moist weather at the vintage time. However, the grapes attain 25 per cent, and sometimes more, of sugar, and produce a heavy-bodied wine of rather strong astringency with a good proportion of acidity, so it dilutes well, and is therefore much adapted to blends in claret wines. Its color is deep and quite stable, therefore very valuable for heightening the color of other wines; but in the warm climate of Fresno, as our observation shows, it loses even this quality. In conclusion, this variety cannot be recommended for general planting, for there are other varieties less delicate and better bearers, which can usefully fulfill the purposes for which the Teinturier is principally used. We know that in southern France it is about to be abandoned and largely replaced by the Portuguais Bleu, which has shown itself to be a very good bearer, producing a good quality of deep-colored wine, which is also well adapted for blending purposes. CHARBONO. The Charbono, also known as Corbeau, is too well known to need description; and while its heavy and regular bearing rendered it a favorite in the early days of viticulture, its popularity has declined so far at this time that, with the exception of a few localities, it has very largely been grafted out. Its peculiar rankness is especially pro- nounced in valley locations; but in the Santa Cruz Mountains and even at Cupertino, it yields wine of very fair quality, esteemed on ac- count of its deep tint, which makes it useful in bringing up the color of light-tinted red wines of the lower grades. 84 UNIVERSITY OF CALIFORNIA. CO O ►J lO CO lO-^_^_ r^05 r^ CO r^u: t 1 1 1 1 r ■^cOTtjrt; c^c^ic^. coc<;co Ash . (MCD-*'^ OiifflOOOOSO ' (M It^O Body OiTftOOOO IX> (N "H 00 « (M 1 (M i(»i-( i-i c-i (>i C'i c-i c0 1 CD lOOlO 1^ 2; Months ■ ■ • • cj "3 S 1 1 1 1 5 r~ o 100 lo T-jT-jiHoq '^'~!'^'~i'^'~l '^ ''"1 '<^ Tannin ooooo lOcooooQ'-i o o-^om lO T-l ^ O OOt^OOOOl O 1-; lO CO !>; • By Volume o o im' O O oo" 05 oi oo' O M oi oo' OJ oj oi o a 1— 1 1-1 i-H tH iH i-H .H THOOTjfOl O100CO(MO2Tfl CO lO-^COOO < By Weight oo'oiodt^ t^i^t-^cdi^o 1-^ cD't^t^r-^ -V- 1-1 -1- +-H--H- _._ ;— '^ — Ash 1 1 1 1 CO (>J (N CO ' 00 OS 1 (N CO c-a CO ' CO CO Acid as Tartaric 1 1 1 ' CO 05 00 rH CO 1 ' ' 1 ' 00 in ic oo_ iq ' §s s? s? 05 00 1 05 O .^ Sugar by Copper Test.. 18.2 19.0 18.8 21.8 Solid Contents by ', , 1 1 t^ t^ CD CD r- ! 1 1 1 1 Tj; oo_ (M_ iq iH 1 O O ' O CO Ti< iq 1 iq -"i; Spindle ! ! ', 1 oo' oi oi oo' CD 1 , , I 1 1— t r-t tH ^H 1— ( , oo' oi I erf i-i ', 1 1 1 corH o o t^ ! 05 ■* 1 CO CO < , , 1 C) CO CO (M 1 !-< , iH (N Date ( Df Pick insr , , , , ^J .(J 4^ .4^ . , . . 1 . -t^ *"o 1 1 1 1 (p O I CJ O 1 CJ m ; ; ; YJiuimuiO ; OO ; O 02 (M r^ 1 7-i iH ' .(J .iJ 1 O C^ ' OO ; ' ' %s^ VI; \ 1 i^JT en \ \ 6 6 O ■-5 6 z o M >akville* Oakville pertino ( pertino ( ower Lai ssion Sar nod _ __ an Jose* ipertino* Roonel c o a M O _33HH"Ht.^c3ajP ." 03 "H O ^^I^hh^o^'^^Oh ^ '-> ^• W^h4.^;aH;K^fiv-3h^ W Q ^ Tt ^ c-i CO -*" CD oo" o oi oi -^ oo" t-^ oi icmuoioco-^iocDCDi^';* c-i CO 00 1-1 rH rH rH CO CO CO CO CO CO tJi lO lO CD 66666666666 6 6 6 y,y^y,-^^y,y^'-/^)^'A'^''/^ y, y y 1 1 1 1 1 1 1 1 1 1 1 1 (M CO -^ lO CD t^ 00 00 CO 00 00 CO oo 00 00 oo 00 00 rH tH i-l rH rH tH ' BORDEAUX, OR CLARET TYPE CHARBONO. Color Readings. 85 Carbono. 1886. H. P. Gregory, Soquei. No. 528. D. C. Feely, Pateheii. No. 537. 1887 J. P. Smith, Livermore. No. 689. Must ■ . • ( Date - At pressing J ^^^^^ One month Two months Four months Six months tSeven months Eight months Rose. October 25. 45.9 1 V. R. 43.0 1 V. R. 37.0 2 V. R. 40.0 2V. R. 27.7 3 V. R. 20.0 4 V. R. Rose. October 27. 33.6 30.1 25.1 18.6 18.0 2V. R. 2V. R. 2V. R. 2V. R. 2V. R. 15.0 4 V. R. October 1, 40.0 1 V. R. 22.2 1-2 V. R. 21.0 2 V. R. 16.8 5V. R. No. 689. Charhono. From J. P. Smith, Livermore. The grapes ar- rived September 26, 1887, and were worked the same day. Bunches very characteristic, compact, almost no coulure, a few dried berries; seem to have suffered least in transportation of any of the varieties sent. The juice showed 21.43 per cent of solid contents. Fermentation of 78 pounds crushed began promptly, and reached its maximum of 80° on the 29th, fermenting slowly without any violent action. It was drawn off on October 1st, five days from crushing. The yield was at the rate of 154 gallons per ton. The wine cleared rapidly, but developed slowly, and did not attain a satisfactory quality, although keeping well. It was low in acid, with thin body and high astringency, and while comparatively free from the peculiar rankness of the variety, did not acquire a pronounced bouquet. Discussion of the Tabulated Results. As regards the sugar contents of the Charhono musts, the table shows that it inclines to be quite low, remaining below 20 per cent in eight out of nine cases on record. The acidity of the musts varies greatly, from .53 to as much as .83; but on the whole it is well known to be generally adequate in this variety. The alcoholic contents of the wines are of course correspondingly low; for the wines made at the laboratory, they range from 8 to 9.75 per cent; while in those sent for examination the range is from 10 to as much as 12.91 per cent. In tannin the wines of the Santa Cruz Range are distinctly the high- est, as much as .25 per cent being on record for the wine from Soquei, and about .20 per cent from Cupertino, Glenwood, and Livermore; the rest ranging as low as .11 in two cases. The Charhono is thus not among the highlv tannic wines. The acid is, on the whole, not high for a wine so low in alcohol, and is never excessive, provided the grape be mature. The body of the Charhono wine is generally low for a red wine, reach- ing 3 per cent and a little over only in two cases (Cupertino and Liver- more) out of fourteen, while the wines from Patchen and from Oakville 86 UNIVERSITY OF CALIFORNIA. actually fall below 2 per cent, the rest remaining between 2 and 3 per cent. In the ash-percentage there is nothing unusual. The color table shows that while the tint of normal Charbono wines ranges above 40 at pressing, it loses slowly in the course of time, coming- down to somewhat less than half in the course of eight months. This is a very fair showing for steadiness of color, and justifies the reputation of the grape in this respect. AFFENTHALER. (aFFENTHALER SAUERLICHER.) Ampelographers do not agree as regards the synonymy of this variety. Some authors think that it is identical with the Black Pinot; some others with other varieties. Its typical characters are the following: Leaves medium size, light green and with small black dots on the upper surface, while the lower surface is downy and grayish green, with yellow dots. Bunches medium size, but somewhat long and much branched^ Berries medium size, bluish black, sweet, but somewhat acid. BORDEAUX, OR CLARET TYPE AFFENTHALER. 87 o aj EC < -A - -> - , 1 Ash . 1 1 OO OO Body - (N 05 i(M Sugar by Copper Test. . CO O I CO (Moi |eq Solid Contents by COIM lOiH lO Spindle CO 1— 1 1— 1 Tt^ CD (M 5 o3 cB o3 CO ,^CO , f^ ^ o o o _- o tA tn.S .S ^ =" - O B o o 13 fO 'O --' HI ri* ^^ Volatile Acid 1 < • < T-i iH tH 0 1 1 1 I OJ 1 ins ; ; • aJ • • • ; I 1 1 'O 1 -0.2 At Six to Eight l^ CO B CD lO ! c-i ;d 1 1^ c-1 1-- 0 STttiHCOCDCDr^ i-~incD ScDi^cDCDinin 11 Months dJ 1 a> CO iin IcO Icoci.Sot^ocit^oo o C-i CQ At Pressing iq 1 CO ' "^ 'in CO ^inincort^coco '^ 03 '< o ■ 0 CO 0<^ CO CD ico 1 1-1 iC0in'^OOO-;^CD00 Tannin - - CO 1-1 ■* t^ •-H 1-H rH O lie 1 1-l 1 iH 1 iH '00 c^ TticioaiinTti ' 1— f C-I ^H C-1 CI 1^ 1^ ^ o a> ocooi^ococoo o co -^ t^ oo cji co ■ By Volume O O OCOOC-IOCOOSO O t^ (d Ol rH o t^ o 00 r-i ,H c-i (>i CO c^i c^ ^ 03 CO c^' cq c4 c 1 r- . ". — Ash 1 CO in COCOCO-<*lin05COI:^t^'-t05 rV\ rV\ ^v^ vJ4 1^1 v^4 f^^ rV\ w44 l^^ ^4. tij trj tlJ ^1 IXJ ^1 CiJ CTJ ^1 UJ ^ CO C005 C-1 c^i CO C-I o 00 00 CO c in •>«< '^ CD "* 'd*. ■<*; -"^ 1 1 1 C<1005CD05CDOO-<«05Ttl-<*< Sugar by Copper Test. - 1 t 1 24.1 23.2 20.9 25.7 26.9 25.7 25.8 24.6 25.1 24.6 24.6 a ' 1 ! ^ Solid Contents by 00 05 iH § OOOOCqt-05'!t*C0CDO -M -tj hI '■^'^o- ^P^■^^p^-^^■^^-^^-^^-^^ ft&(P< < o ST o = a . t>0 1 ^ 0 1 S" P 3 60 C >, ^ o bC-M ■ 5 rf +j OJ (-. ,i *j (U 4^ > Pino- k Pin e Bur : Pino Piuot Pinot ^ i « § 1 '^ ^ M , c- '^ !5 'O 03 : Pino Noiri .« 1^ 3 " -, .4^.,^4j)-^ 0^.3.^.413.^^ U.^ o c3 ^; c .t^ .-t^ OOOOCOOOOCO i3ClplC3e3CCCnf3B • rH .(-( .|-< .rH W .iH "l-i .rH -iH t-t 'r-t W:: 1^^ (Ih |1hPhPhPhP^PhPhPhP-iI^P-i i • i, o3 03 "3 "^ '3 "d 1— t c3 ake -. lara*. Davi +J , -M +^ -M +J -M +i .^ -M , c . ' c d a fl c C r-* PI a> 1 , OJ (U a> (» (U 0) s 03 1 a : o^a a a a a a a a ^ - ■■ J^ lL -^ ..-( .r-( •f-i .^ (h h-( ^^ 173 !h , 2S M i-i !h ^ !h !h 1 M o feilg J OJ i (U OJ a, 2 (^ ' a ft ft ft ft ft ft ft ft Lake wood Low , Sam e& S 1^ i ^^ («i « X X X X « ' X h3 - H R W m or w W t-" B. '^xi ^ Ph^ 1 I— 1 03 •—A (D r— 1 oT 5PS 0 . Qj aj bcj-p, c:j ,^-^ 1 ^">> >> T^ ^ 'P. ">> O bc'::;;, c ■):^ ^ £ 0 1 +J 0 0 0 0 0 , 0 L. P. Ber H. Mel, ( H. Keati Fatlier C H. xM. La gQ 0 sQ oO oO oG oQ o:^,-^0 o^ o > CfS c c c c Cc3;^ a c mCj-M .P_|+-P_(+Jt-,-*JC_|+J:_|-1^0p, Lj+if-C-kJ ^^ o, ^^ ov^ g^ gv^ ^ Pv;^^ gv^ P^ 0 0 0 .Q 0 0 .r^ .0 .0 Cl t-^ 00 o o , 0 05 - 00 oo" — < --t< --CO .'CO ^'3; ^-co ^-t^ _- N lO CO rH t^ a- 00^+e 00 r^ *? CO +e 0 -s 0 -^z; 00 1? CO -►? ^ -je -h +e c^ico CO'* -^ir TfinO cDr^Ot--Ot^Ot^Ot^OooOooOoo<-> do 6 6 6 > 6 df^ d dPn dPH dP-i dP-i df^ dPn 6P-i dP^ 1 1 1 1 1 1 1 -^ lO CD t^ 00 00 00 00 00 00 a JOC ) 00 00 00 BURGUNDY TYPE — PINOTS. 93 in lO 00 C (V o o a s >1 o Q 5S 00 o o o oo G c3 oo O CO CD a m la C-l oo u o I-- o 00 o o o CI CO 00 CO iH CO lO CO^ lO CO lO CO CO CI 'Jf CO in t~ 00 ic CO »o CD s CO CO S S i i 1 1 1 »; 00 00 in 05 iri CD t^ cDCDininr-'^'-tio (N (N (M (M I a M) ' C Q G G C Ph '-^ •" o c;'-^^-)j-(j-Jli+^+:» CCOOOOOO S 2 2 S.2.S.S.S fe ft, pli pl| fL, pH Ph Ph -kJ CO C O) So *0 ceo G a ft W Cj o3 G a a ft o f-l ft G iH O ,-1 ^ to CO O OI-5 o, G C . G JS .r-l E^ --H O G tn S-. 9 oi^- 1 f""* c3 "3 1 -►i -M , , G G , 1 Ol O) 1 :a a : 1 ^ !-• I Ol 01 1 1 ft ft ' ' X X ' ;w W 1 _ M „ "3 CO O CO O OI-5 01-5 tD^ bC_ O G OJ G Z^ cj-2 cj O GO G o o V(D O O 55 G G O CO OT 1-5 O) O) rf ^ ^ O O c3 ^_"- • f-t •r-* "S "G ^ rH ■-tj -u +j -4^ G c3 o3 Ph Sh tn f-( O ^-1 ^>, ft ft ft ft t" S; 5; ^ 1^ '^ ^ t/3 G G O O OOCJO ^^r-'K* o> Ol o> Ol CO o3 03 ft'-5 ft'-5 !«* ,, ,=^ S '-> oi ^ d -^ -t-- -co - -1^ o -►^ o -^^ t*"* t*-> t*^ t>^ >,f^ Ph rH O O O O ATOl Ol qC;QC3:^-G-G HHHHO ^ ^ i 1-5 l-j >-3 1-3 1-5 1^ 1^ ■^-^.J-^ co'^^'^mt^(M-*ooco-^ CO -CD - a 0) o CI (]> 33 3 l-> o Q 94 UNIVERSITY OF CALIFORNIA. CD O < (^ O O l-ip^ Ip4 Ip^ ■ ;W 1 1 ^ • 1 • 1 II ->^^l 1^> 1> 1 11 1 S^ 1^ 1 11 1 OJ 1 1 II ^•£:o 1 ^lO l>rt llO 1 1(M 1 r^ CO 1 1» '.oi 1 1 c: i^ i^ i i^ l^ *j c3 1 aj , 1 , 1 ^ . O !=! 1.^2 lO 1 1 1 1 CO o = ir. 1 O 1 1 II 6 ^^SS 1 OO lrt< loo 1 I'* .^ ' O oi 1 c5 1 i-i 1 1 i-i -4-» 1 '"^ 1 '"' I'"' 1 1 '^ -r-l y' ^ 1 t^ K • 1 III ,Xi ... . o 111 1 O CO C^l C-1 1 1 1 CO -;wu ' C c-i oj 05 1 1 1 CO ' 1-H 1 03^ i irt i : ; ip^ to CO o io g:b 1 :> I 1 1 1^ -^^ a 1 1th 1 1 1 1 JU 1— ( 1- ^ -l (M^ >H >H ;^ 1— l^"TtlCOi-HTHi-^TH a ++++ p5P^pip:H" >>>> 0\ tH C<1 IM iiioiooiocoooin 'X' CO o c^i T^' CO >-< c g !-. 0 S fi ^^ o.;:: .a a o 0) 03 a 3 "So a> o 03 13 03 o ■:« -t-3 o 03 J3 »i-i en I'd E^ O ^ i> ft. 96 UNIVERSITY OF CALIFORNIA. No. 688. Pinot. From J. P. Smith, Livermore. The grapes arrived September 26, 1887, and were worked the same day. Their condition was good, but the bunches very irregular on account of coulure, and some entirely unlike Pinot in consequence. Berries also very varied in size; on badly coulured bunches very large, on close ones very small; few bunches are quite characteristic, like the imported short ones of ordinary years. Taste very neutral, sugar apparently not above 18 per cent. Many berries dried unripe. The juice showed 21 per cent of solid contents. Fermentation of 74 pounds crushed began on September 27th; on September 28th it was quite violent, and reached its maximum of 82^ on September* 30th. On October 1st, five days from crushing, it was drawn off. The yield from the above amount was 5| gallons, or at the rate of 158 gallons per ton. Record of Treatment and Tasting. — 1887. December 19. Condition barely clear, bouquet exceedingly striking, acid sound but somewhat excessive, wine rather flat- tasted. A microscopical examination of the sediment shows much effete yeast, many small lactic and a few acetic germs. 1888. January 2S. Racked and pasteurized the wine. February 9. Bouquet well developed and very agreeable, but the wine tastes hurt and milk-sour, and is, at present, flat and thin. May 5. Bouquet and vinosity well advanced, wine somewhat flat as yet, but has no noticeable lactic taste. May 28. Racked the wine. The microscope still shows some lactic germs in the sediment. No. 703. Pinot de Pernant. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 7, 1887, and were crushed the following day. They were overripe, many berries shriveled, but mostly from late coulure; sugar not very high or acid very high in grapes just ripe; many very small bunches; will not make a fair test of wine. The juice showed 25.99 per cent of solid contents. Fermentation of 73 pounds crushed began on October 9th, and reached its maximum of 91° on October 10th, the fermentation being very violent. It then moderated, and on October 14th, seven days from crushing, it was drawn off. The yield from the above amount was 5y\ gallons, or at the rate of 142 gal- lons per ton. Record of Treatment and Tasting. — 1887. December 8. The young wine was racked from the lees. December 19. Condition slightly turbid, and bouquet undeveloped; the body is heavy, acid and astringency low; a promising wine, but undeveloped. 1888. February 16. A bright-conditioned, pleasant, smooth wine, with well-advanced bouquet and low astringency. April 26. Under the microscope the sediment shows only traces of lactic germs, but for safety it was racked and pasteurized. June 19. Condition bright, with well-advanced bouquet, medium-high astringency; the acid is just the least bit sharp, and in after-taste gives an impression of lactic ferment. 1889. November. Condition bright and color a brilliant red, but bouquet poor; body low, acid high, but aside from this the wine is still fair. No. 704. Pinot Noirien. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived October 7, 1887, and were crushed the follow- ing day. In condition very much like No. 703, overripe, many dried and very small berries, all somewhat flabby; apparently sweeter than No. 703. The juice showed 25.47 per cent of solid contents. Fermen- tation of 41 pounds crushed began on October 9th, and reached its maximum of 87° on the following day. On October 13th, six days from crushing, it was drawn off. The juice from above amount was 3yV gal- lons, or at the rate of 152 gallons per ton. BURGUNDY TYPE — PINOTS. 97 Record of Treatment and Tasting. — 1887. December 19. Condition nearly clear, with heavy body, pronounced and agreeable bouquet, acid and astringeucy low; a very promis- ing wine of no color. 1888. January 2S. The wine was racked. Februani 16. "Condition bright, with a well-developed bouquet; acid and astringency moderate; a pleasant, smooth wine of remarkable vinosity for its age. April '26. A microscopical examination of the sediment shows only, traces of acetic and lactic germs; racked and pasteurized the wine for safety. June '26. Condition bright, with a good vinous tlavor, medium astringency, good body, the acid a little sharp, with lactic after-taste. No. 731. Franc Pinot. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived October 14, 1887, and were crushed the same day. Their condition was good, but somewhat overripe; many berries half dried; characteristic short, cylindrical bunches, close-packed, small ber- ries; little coulure, not over 5 per cent. Does not strike one as very sweet; but should have been gathered ten days sooner, as it would yield a heavier wine than if in its normal condition. The juice showed 27.32 per cent of solid contents; acid, .48 per cent. Only 13 pounds were received, so no wine was made. No. 778. Pinot. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 26, 1887, and Avere crushed the following day. Their condition was only fair; overripe, many bunches shriveled; much early coulure, often reducing bunches to a few berries; bunches small and cylindrical. The juice showed 26 per cent of solid contents. Fer- mentation of 42 pounds crushed began on October 28th, and reached its maximum of 79° on October 30th. On November 1st, five days from crushing, it was drawn off. Appears slightly acetified, judging by the odor. The yield from the above amount was 2y|^ gallons, or at the rate of 128 gallons per ton. Record of Treatment and Tasting.— KS7. December 20. Condition turbid, with fairly developed bouquet, medium acid, quite low astringency; a well-tasted liut thin- bodied wine. Racked and pasteurized the sample for safety. 1888. January 20. Racked the wine again. February 16. (In glass.) Carbonic acid gas spoils or covers the other qualities of the wine. June 4. Condition bright, with well-advanced bouquet; acid slightlj' sharji and un- pleasant in after-taste; body not very heavy. A microscopical examination shows in the sediment effete yeast and traces of lactic ferment. Again racked the wine. No. 783. Pinot St. Georges. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 26, 1 887, and were crushed the following day. Condition good; some slightly overripe; very little coulure; bunches small; berries close-packed, sweet, yet sub-acid; re- markably so for a Pinot. Last year this variety was among the very earliest; now comes quite late, yet appears to be only a week or so after maturity. The juice showed 24.83 per cent of solid contents. Fer- mentation of 31 pounds crushed began on October 28th, and reached its maximum of 81° the following evening, October 29th; this quickl}' fell. On November 1st, five days from crushing, the murk was drawn off. The yield from the above amount was 1| gallons, or at the rate of 121 gallons per ton. Record of Treatment and Tasting.— i557. December 19. Racked the j'oung wine from the lees. December 20. Condition clear, with fairly developed bouquet, pleasant acid, heavy bodv, and low astringency; general qualitv high. 1888. February 16. Condition turbid; aside from this, same as at last tasting. May SI. A microscopical examination of the sediment shows a large amount of effete veast and some lactic germs; racked and imsteurized the samples. 7-H 98 UNIVERSITY OF CALIFORNIA. June 20. Sample kept in glass. Condition clear, with fairly developed bouquet, some- what sharp acid, and an after-taste slightly of lactic ferment; astringency not high; wine as a whole passable. No. 834. Pinot. From J. Gallegos, Experimental Plot, Mission San Jose. The grapes arrived September 13, 1888, and were crushed the same day. Juice showed 25.16 per cent of solid contents. A few moldy bunches were removed from the package before crushing. Fer- mentation was commenced September 14th, and reached its maximum of 88° two days later. On September 19th, six days from crushing, the murk was drawn otF, yielding 3 gallons from 41 pounds crushed, cor- responding to 146.4 gallons per ton. Kecobd of Treatment and Tasting. — 1888. October 29. Condition clear and action ceased; racked and taken to cellar. December 10. Lees examined under the microscope ; show traces of acetic germs; pas- teurized; bouquet undeveloped; acid high and sharp. 1889. February 27. Racked again. August 2. A bright, good red wine, of rather pleasant bouquet, good flavor and clear taste, with well-proportioned acid and astringency, and rather high alcohol; quality good; stands dilution with 50 per cent of water well. 1890. February 1. Aside from a few mold spores, the sediment shows no unsound germs. February 13. Condition bright, bouquet good; flavor agreeable, but with a suspicion of lactic taint; wine quite mature. No. 837. Blend (f Pinot de Pernant, f Pinot St. Georges.) From J. T. Doyle, Experimental Plot, Cupertino. This blend was accidentally made. Grapes arrived on September 13, 1888, in good condition, and were crushed the same day; the juice showed 23.79 per cent of solid contents. Fermentation of 132 pounds crushed began on September 15th, and reached its maximum temperature of 90° on September 18th. On September 19th, five days from crushing, the murk was drawn off, yielding for the above amount 10 gallons, or at the rate of 151.5 gallons r ton. Record of Treatment and Tasting. — 1888. November 2. Taken to cellar. December 10. Lees show traces of lactic germs; wine was pasteurized. A very pleasant, well-tasted, and smooth wine; better than Franc Pinot, No. 846; of advancing bouquet and high tannin. 1889. January 12. Good, but heavy wines of light color; we seem to have no special use for them now. (This taste refers'in general to all Pinots.) February 27. Racked. Sediment shows traces of lactic germs. April 2. Tastes somewhat "mousey," as though from lactic taint. August 2. Condition bright, with red color; rather pleasant bouquet; not much flavor, save oit lactic taint. Acid full, medium astringency, quality only fair; stands dilution fairly well. 1890. February 1. Lees show a considerable amount of lactic germs, but nearly, if not quite all, dead. February 25. Clear; bouquet and flavor quite spoiled by lactic fermentation. No. 846. Franc Pinot. From J. T. Doyle, Experimental Plot, Cuper- tino. Grapes arrived and were worked September 14, 1888. Condition good, but some bunches overripe, many bunches having wrinkled, half- dried berries, amounting in some cases to over 30 per cent; some early coulure. Bunches small and cylindrical, with uneven-sized berries. Juice showed 24.56 per cent of solid contents. Fermentation of 77.5 pounds crushed began September 16th, and reached its maximum of 87° the next day. On September 20th, six days from crushing, the murk was drawn off. The yield from the above amount was 6 gallons, corre- sponding to 154.8 gallons per ton. Record of Treatment and Tasting.— i555. November 2. Taken to cellar. December 10. Wine very undeveloped, and rough to the taste. Lees show traces of lactic ferment; the wine was pasteurized. BURGUNDY TYPE — PINOTS. 99 1889. February 27. Racked. April 2. Wine clear, but has a lactic taint; pasteurized again. August 3. Condition bright, with a light and very yellowish color, very faint bouquet, nutty flavor, and a taste well developed for its age; medium and agreeable acid, low astringency, medium alcohol, quality good; would stand dilution pretty well, if it had more color. November 4. The same as at last tasting, except a slight "mousey" odor; racked again. 1891. February 2. Wine in demijohn light, with fair flavor, but thin, and not pleasant in after-taste. No. 847- Pinot Noirien. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived on September 14, 1888, and were worked the same day; condition fair. Stems green; bunches small, some slightly shouldered, others cylindrical; on exposed bunches the berries are over- ripe; berries uneven in size; color of skin and juice not so deep as that of Franc Pinot. The juice showed 24.16 per cent of solid contents. Fermentation of 76.5 pounds crushed began on the 15th, and reached its maximum of 87° three days later. On September 20th, six days from crushing, the murk was drawn off. The yield from the above amount was 6 gallons, or at the rate of 156.9 gallons per ton. Record of Treatment and Tasting. — 1888. October 31. Racked. November 2. Taken to cellar. December 10. Taste is rough and unpleasant; acid is sharp and high; tannin is adequate. Lees upon examination show lactic ferment; pasteurized the wine. 1889. February 27. Racked again; sediment shows dead lactic germs. Atigtist 2. Condition not quite bright, but the color is rather better than No. 846, Franc Pinot; undeveloped bouquet, full acid, average astringency and alcohol, quality fair; does not dilute well. 1890. February 8. Lees show many lactic germs; short filaments. February 15. Condition clear, with light color; the bouquet and flavor spoiled by lactic fermentation. No. 1061. Franc Pinot. From J. Gallegos, Experimental Plot, Mis- sion San Jose. Condition overripe, with many grapes dried up and some very moldy. Carefully sorted over, and about half rejected. They arrived September 12, 1889, and were worked the same day. The juice showed 26.5 per cent of solid contents. The 35| pounds crushed commenced to ferment on the morning of the 14th. After a gentle fementation, with a maximum temperature of 89°, the murk was drawn off, having been ninety-six hours in the vat. The yield from the above amount was 2.57 gallons of wine, corresponding to 148 gallons per ton. Record of Treatment and Tasting. — 1889. October I4. Condition nearly clear; of fair color, good bouquet, clean and pleasant taste. November 2. Racked and taken to the cellar. 1890. February 6. Lees show some lactic germs. March 27. Pasteurized. June IS. Clear, and without any positively bad taste, but thin and exhausted. July 14. Deteriorated. Blend of j\ Pinot de Pernant (No. 1060) and j\ Pinot St. Georges (No. 1063). From the Experimental Plot of J. Gallegos, Mission San Jose. The grapes could not be distinguished from the Franc Pinot, except the Pinot St. Georges, which had a little looser bunches; condi- tion overripe, many grapes dried up and many bunches moldy. The grapes were sorted over carefully and about half rejected. They arrived September 12,. 1889, and were crushed the same day. The Pinot de Pernant showed 26.1 per cent of solid contents; the Pinot St. Georges, 27.73 per cent. Nineteen pounds of the former and 25 pounds of the latter were fermented together. Fermentation started on the morning of the 14th, the mash smelling very moldy. The fermentation was 100 UNIVERSITY OF CALIFORNIA. strong, the maximum temperature being 91°. On the 16th the wine was pressed, being still a little sweet, after ninety-six hours in the vat. There were obtained oy-g- gallons of wine, corresponding to 141.75 gallons per ton. Record of Treatment and Tasting. — 1889. October I4. Condition cloudy; color fair; carbonic acid gas covers the flavor. November 2. Racked and taken to the cellar. 1890. January 17. Condition still cloudy, with bad bouquet and lactic flavor. Sedi- ment contains an abundance of lactic and acetic germs. March 21^. Pasteurized. June IS. Clear and improved; lactic taste much diminished. July 31. Lees show lactic germs. Blend of Pinot Noirien (No. 1077), Franc Pinot (No. 1078), Pinot de Pernant (No. 1079). From the Experimental Plot of J. T. Doyle, Cupertino. The Pinot Noirien, with cylindrical, sometimes shouldered bunches and small grapes, arrived in very bad condition, crushed, and moldy; completely mature. The Franc Pinot differed from the above in having no shoulders to the bunches; the condition is very bad, moldy, and crushed; maturity complete. Pinot de Pernant: Bunches cylindrical and slightly winged; grapes rather large for Pinot; condition very bad, moldy, and much bruised. These three varieties, together with No. 1074, were crushed together, and made into two wines, numbered 1078 and 1078a. The former, con- sisting of 288 pounds, was placed in a closed vat on September 19th (temperature of mash, 70°). Foulage Avas practiced once a day. The maximum temperature reached was 93.5° on the second day. The wine was drawn oif at the end of ninety-six hours. The wine obtained was at the rate of 146.9 gallons per ton. No. 1078a, consisting also of 288 pounds (solid contents 25 per cent, as in the former), was fermented in the ordinary way; temperature of room, 72°. Fermentation commenced on the morning of September 20th, the day after crushing, at a temperature of 75°. The maximum reached was 99°, very little froth being formed. On September 23d the wine was drawn off, being still a little sweet and the cap hard. Record of Treatment and Tasting. — No. 1078. — 1889. November 7. Condition turbid; no bouquet; low acid, flat taste, and bitter. November 22. Racked and taken to the cellar. 1890. January IJ,. Not quite clear, with light color, and flavor moldy, and disagree- able bouquet; smooth taste; after-taste slightly bitter; medium acid, fiill astringency; alcohol and body full; quality poor, but wine apparently sound. January 29. Lees show very few small lactic germs. April 12. Racked again. No. 1078a. — 1889. November 7. Condition clearer than No. 1078; bouquet faint; acid slightly higher, and general quality more pleasant. November 27. Racked and taken to the cellar. 1890. January IJf. Condition nearly clear, with light color; bouquet not marked; agreeable flavor, smoothly developed taste, low acid, full tannin, alcohol, and body; quality rather good; much superior to No. 1078. January 15. Lees show no abnormal germs. 3lay 8. ' Condition clear and good. May 15. Lees still sound. BLAUER BURGUNDER. This variety, known also in the Beaujolais region under the name of Bourguignon Noir, is identical with the Pinot Noir. No. 1074. (Vintage of 1889.) From J. T. Doyle, Experimental Plot, BURGUNDY TYPE — MEUNIER. lot Cupertino. Grapes arrived September 17th, and were worked the same day. They were in bad condition, some being moldy; maturity was too advanced. The 40.5 pounds received were crushed with red Pinots from Cupertino to make two blends. For records, see Nos. 1078 and 1078a. In the season of 1890 only a few bunches of these grapes were received from Cupertino and Fresno. The following table shows the analysis of the must. In general the grapes were overripe: Wine Analyses. o s» O o' E 5' MUST. Blauer Buegtjndee. o-a CD ^^ -I '< o o *d V to 1 > > 3- 1889— No. 1074. John T. Doyle, Cupertino 1890— No. 1392. John T. Doyle, Cupertino No. 1232. Margherita Vineyard, Fresno.. Sept. 14 Oct. 19 Aug. 24 27.45 29.70 25.40 26.99 .67 .34 .42 .39 24.64 38 MEUNIER. The Meunier (Miller, so called from the conspicuously white furze on its leaves) is closely related to the Pinot or Burgundy group in most of its characters. It is extensively cultivated in central and northern France, and in Germany, as specially adapted to the less favorable loca- tions and soils in which the other varieties would fail to yield and ripen fruit well. It seems to enjoy a higher estimation in France than in Ger- many, where its wine is held to be considerably below the quality of the Pinots proper, and as best utilized in blends. It is there reported to yield deep-tinted wines of a roughish character and of inferior bouquet. Meunier wines in California mostly justify the German rather than the French estimate of their quality, being at first, at least, rather flat and lacking character, and sometimes, contrary to European experience, color. It has, perhaps, not found its proper soil as yet. Being hardy and early ripening, it may succeed in the northern part of the State, and on soils on wdiich vines of higher qualities would fail to bring remunerative returns. It may be pruned long or short, according to the strength of the soil. Table of Production. Meunier. Number of Vines.. Total Weight of Grapes, in lbs — re 1887— No. 733. J. T. Doyle, Experimental Plot, Cupertino 1888— No. 844. J. T. Doyle, Experimental Plot, Cupertino No. 863. J. Gallegos, Mission San .Tos6 _ - . 20 20 5 22 50 55 1.1 2.5 11.0 102 UNIVERSITY OF CALIFORNIA. (N05 iH 1 1 , -*(M CO 1 Ash . 1 2.55 2.44 2.56 (M KM OO in Body -^ 1 t^COt^ Cq ', ; -"^^ CO 00 W Months . - 0) • .H coo^ ^ lO 1 o 1 OiH 05 in At Pressing eo«5 o iq 1 -.# 1 in in -* Tj; oo oo lo loco 05 Tann] n. CO CO<32iM Ocd 0505C0 05 05005 o5 wine , T-l -V- -)-++-(- ++1-1 5^ — . > — Ash • 1-1 lO in 1-1 00 iH iH 05 (N CO TjH iH Ti< CO CO S •^ OD OCO t^ CO (M T* lO 00 lr~ CO 1-H ■) nr~ O C-l C0COCO05-*rHO5 S3 GO iH C<| i-lTHi-i +-' +-> +^ . h ° .2 ri *■*-*&- - — ---------- < (B O 4) goOgo ^ •^ <^ • i •-> +-+■ vil; vl> v^; 73 GO CQ O O O CD 00 1-5 I-? 1-5 c 2 cS a. *- J c c c c c c ^ ^ ^ CO CO CO c 5 a ^'t B a .S.ScccS^ s • 1— < ^3-3 -s -e -s-s.s.s.g-e^ - g K bj ,.M (P OJ QJOJoiajaia)!- a> H " ' si-i p, p< PhP,2 2 2 1^'^ Q p «C a; fccC o O OOajojajOa: % ,^ H s o m. Sche Mel, Gl Keatin m. Sche hn T. D hn T. D hn T. D hn T. D hn Gall hn Gall hn Gall hn T. D 1 " 1 n o ;>HHi-H> O O OOOOOOv- l>P-(i-Mp- h^ H-J H-S H-J 1-5 t-5 Hd t-5 ,i CO -^^ t-^ CO o ■*' CO T^H CO (m" oi c3 * c4 >H>">; >aj r-l iH »H,-( ai O •-3 o 1 1 JO .-H . -4^ ... 1 00 o ■r-( s o 6 3.7 1 Sep 18.4 9.9 5V 8.6 4V, 8.6 4V p4 bo 03 CO ] I-i ;^ ■{ Sample lost. )- O 6 1 o >r; ^ 1 =^' 00 1 <^ 00 00 I i-H i 1 _p5«P^rt«e^ 1 ^ .H CO -* CO Tjl -* I ■*^ d 1 P< 1 CO (N (N •01 ^ iH 1— 1 rH P^ X i-H W'p^rt p4 P^ fin O ►J o ^^>"" CO d O O+JiO ^ d ^tH iq CD 1— I CO , 03 H »-* Z D H S ;- 01 b -!^'-=< ci3 o QQ ' ' CO to .;:i -SfloCc^oo -1-3 1 S2a|ogaa 0. C C o > •1-t CO a; 02 3 104 UNIVERSITY OF CALIFORNIA. No. 703. Meunier. From John T. Doyle, Cupertino. The grapes arrived October 14, 1887, and were crushed the following day. Their condition was good, but most of them overripe; berries partl}^ wrinkled; bunches small. The lot will give a wine 20 per cent too dense, and not a reliable sample. The juice showed 29.15 per cent of solid contents. Fermentation of 21.50 pounds crushed began on the morning of Octo- ber 16th, and reached its maximum of 85° on the following day, the fermentation remaining very violent for three days. On October 25th, ten days from crushing, it w^as drawn off. The yield from above amount was 1^ gallons, or at the rate of 119 gallons per ton. Record of Treatment and Tasting. — 1887. December 20. Condition slightly turbid, with fairly developed bouquet and sharpish acid. Racked and pasteurized the wine for safety. ISS's. Februar;/ 16. (In glass.) Condition bright, with fairly developed bouquet, a somewhat bitterish taste, sharpish but not offensive acid. June SO. (In glass.) Condition hardly bright; bouquet not very much developed; medium acid, quite marked astringency, and of good quality. No. SJfJf. Meunier. From J. T. Doyle, Cupertino. The grapes arrived in good condition on September 14, 1888, and were worked the same day. Bunches were small and mostly compact; some berries slightly shriveled. Juice showed 24.11 per cent of solid contents. Fermentation of 67 pounds crushed began October 17th, and reached its maximum of 87° two days later. On September 28th, six days from crushing, the murk was drawn off. The yield from the above amount was 5^ gallons, corresponding to 156.7 gallons per ton. Record of Treatment and Tasting.— iS«8. October 29. Wine clear; action ceased; sample taken to cellar. December 13. Wine clear and almost bright; undeveloped bouquet; sharp acid; rather high astringency; medium alcohol. Whole wine rough. A microscopic examination of lees shows small amount of lactic and acetic germs; racked and pasteurized. 1889. February 28. Racked again; lees show effete yeast and small amount of dead lactic germs. August 2. Condition bright, with a medium red color, undeveloped bouquet, flavor light, agreeable taste, full acid, medium astringency, fair quality, stands some dilution. 1890. Februar)! 1. Lees show many dead lactic germs. February 15. Condition bright, with light color; bouquet and flavor affected by lactic taint. March 5. Racked into glass. 1891. January SI. Quite spoiled. No. 863. Meunier. From J. Gallegos, Mission San Jose. Only a small sample (5 pounds) of this was received on September 25th. Condition was good, bunches very loose, berries characteristic. Juice showed 24.41 per cent of solid contents. Fermentation started at 87° on September 28th; reached its maximum of 90° two days later, where it stood till October 1st, when the murk was drawn off, five days from crushing. The yield from 5 pounds crushed was y^g of a gallon. The sample was lost on October 5th. No. 1062. Meunier. From J. Gallegos, Mission San Jose. The grapes arrived September 12, 1889, and were crushed the same day. Juice showed 24.8 per cent of solid contents. They were rather over- ripe and very moldy, and were sorted over carefully, and about two thirds rejected. Fermentation commenced September 14th and reached its maximum of 91° on September 15th, fermenting violently. The murk was drawn off September 16th at 78.5°, being nearly dry. The yield from 37 pounds crushed was 2.87 gallons, or at the rate of 155-| gallons per ton. BURGUNDY TYPE MEUNIER. 105 Record of Treatment and Tasting. — 1889. October 34. Condition cloudy; wine as a whole not good. November 2. Hacked and taken to the cellar. 1890. January 15. Condition cloudy; odor bad; taste quite spoilt (wine was over- looked in filling up). January 18. Lees contain an abundance of active lactic germs. March 25. Pasteurized. 1891. January H. Eaclced; clear, somewhat improved, but flat and " pricked," and was distilled. , Discussion of Results. From the above records it appears that the different Pinots are, in general, small bearers, and that the crop of 1889, which, at the Cuper- tino Experimental Plot, was at the rate of little over 3.6 tons per acre for the Franc Pinot and the Pinot de Pernant, can be considered only as abnormal, since they have yielded much less in all the other seasons.. A comparison in this respect shows, moreover, that the Pinot St. Georges is, at least in California, the poorest bearer of all the Pinots; while the Meunier, which belongs to the same group, yields generally as much as the Pinot Noir and the Pinot de Pernant. The time of maturity is the same for all. The grapes reach easily on the average 25 per cent of sugar, and have a medium to low acidity; when, however, they are much injured by coulure, which occurs often on the Pinots planted on valley lands, the above percentage of sugar is much reduced. The yield of juice in pressing is rather low, averaging 146 gallons. The wines contain on the average about 12 per cent of alcohol by volume, and have a somewhat high acidity, which seems due to the abnormal fermentations, which in this climate so easily develop in them, rather than to the character of the wines themselves. Besides, they are of medium or lower astringency,of low color, tending to orange- red, and quite unstable; and on the whole of good body. As regards the keeping qualities of the Pinot wines, we can say that they have been shown to be very poor, being easily attacked by secondary fermentations, especially by the lactic and acetic. On the whole, then, the cultivation of the Pinots in California cannot be recommended as suitable for large-scale production, but only as a luxury in particularly favorable locations. Their low production, ex- pensive handling on account of long-pruning and small bunches, the low percentage of juice, the unstable character of the wine when grown in a warm climate, together with its indifferent quality when produced under such conditions, place this otherwise so desirable a group among those which only the amateur may afford to indulge in. The Meunier, as compared to the other Pinots, yields about the same crop as the Black Pinot and the Pinot de Pernant. On the average, the grapes attain to about 25 per cent of sugar, and tend mostly to low acidity. Its wine contains about 12 per cent of alcohol by volume, and is rather acid. This acidity is not natural, but develops during the secondary fermentations, which attack its wine quicker than the wines of the other Pinots, and evidently in this respect it is a very poor keeper. Besides, it is rather light colored, of a roughish character, and with a bouquet inferior to the other Pinots. 106 UNIVERSITY OF CALIFORNIA. RULANDER. This variety is very distinct from the American Rulander or the Louisi- ana, although supposed to be identical by several viticulturists. It is named from Ruland, who propagated it very extensivel3^ It is the same as the Pinot Gris of France, and does not form a distinct variety of the Black Pinot, but a simple color variation. It has absolutely the same characters as the latter, and matures at the same time. It is grown in Germany, and especially in France. In the Champagne region it is much esteemed, and yields wines of high reputation, such as those of Silleiy and Verzenay; in Alsace it produces the famous straw-wines. According to the ampelographer Odart, the characters of the product of this variety are well maintained in Crimea, where it has been cultivated to a certain extent for a long time. BURGUNDY TYPE RULANDER. 107 Body. "0.2 o At Six to Eight Mouths.. At Pressing . Tannin - o S3 o By Volume By Weight CO Ash Acid as Tartaric. Sugar by Copper Test. Solid Contents by Spindle - 1-4 O en CO >< Date of Picking. COCO coco o o T*< o • coo (N>0 COM oc 2 O M rj-J 2 2^^" S -'•'i c 03 o ^H M O t>. 03 0) •^ s S--^ .1-1 1^ ooS > r/T oT oT aT 03 O ho O O J, POi ,^ 83 . . eS U) OHHO ^ t-5 l-J h-J h-S s CO CD •^' lO 1^ CD t^ t^i-l iH OOlMCO 3 tH iH i-( i-l o o o o o ;2;l2;;z;;2:i;z; i 8 QO 00 108 UNIVERSITY OF CALIFORNIA. No. 1066. Rulander. From J. Gallegos, Mission San Jose. The grapes arrived September 12, 1889, in fair condition and quite ripe, but in small quantity, only sufficient for must analysis. Leaves medium size and thick: upper sinuses not deep; lower sinuses hardly marked; basal sinus deep and open; petiole (leaf stem) long and strong; teeth rather obtuse and irregular; bunches small and rather close, cylindrical and without wings or shoulders; grapes small, round, sometimes a little oval; skin thick, and color a dull gray-red. Juice showed 28 per cent of solid contents. No. 1076. Rulander. From J. T. Doyle, Cupertino. The grapes arrived September 17, 1889, in bad condition; maturity too advanced, some grapes being dried up. Exactly like No. 1066. Juice showed 25.45 per cent of solid contents. The Rulander in our experimental plots has proved to be quite vigorous under the long-pruning system, and more productive than the other Pinots, not being, like the latter, so much injured by coulure and sunburn; but we do not know whether it will maintain this quality, for being itself a Pinot, it may lose it when it has been cultivated for a longer time in the State. In the season of 1890 at the Cupertino Experimental Plot the crop was at the rate of about 3.6 tons per acre. The grapes mature at the same time as the Pinots, and easily reach over 25 per cent of sugar. They have shown also that they keep fairly well on the vine, reaching a larger amount of sugar (as much as 28 per cent in the season of 1889 at Mission San Jose); the grapes may there- fore be well adapted in this State for the making of the so-called straw- wines. When the grapes are picked at the proper time for the making of dry wines, they contain, as the Pinots do in general, an adequate acidity. The grapes received at the University cellar were insufficient in quantity for wine-making, except in the year 1890; in the other seasons but small samples for must analysis were obtained. The grapes of 1890 were worked for white wine, which proved of very good quality; but the sample from Cupertino was much better than that from Mission San Jose. These wines prove to be quite good keepers, and much better in quality than the other Pinots; they are of good body, of fresh taste and high vinosity, and one would not exag- gerate in saying that they are as good as the French product. We will give special attention to this valuable grape, for as far as we can see it constitutes the only Pinot which gives very satisfactory results in California. pfeffer's cabernet. The variety known under this name is originally derived from a few stocks grown on the place of ]Mr. Wm. Pfeffer, Gubserville, Santa Clara County. The good quality of its wine has long attracted attention, and it has been planted pretty largely at several points in the Santa Clara Valley, as well as in that of Livermore. A sample made at the Univer- sity Laboratory was awarded the highest praise by the ^^^ine Committee at the Viticultural Convention of 1885. There is therefore no question as to the high quality of the wine; but the identity of the vine with the Cabernet Franc imported by Mr. Doyle and Mr. Krug cannot be main- tained. It differs at the first glance, in that the leaf is larger, of a soft, BURGUNDY TYPE — PFEFFEu's CABERNET. 109 " blankety " texture, and correspondingly thicker and very much more uneven on the upper surface than that of the Cabernet Franc. It is also much less deeply cut, and its teeth are different. The basal lobes mostly cross so as to close the basal sinus. The bunches are almost as unlike as the leaf; while in the imported Cabernet Franc they are loose, so as to leave the stems visible here and there all over the bunch, in Pfeffer's vine they are remarkably close and compact, short-stemmed, strongly shouldered, and often almost C3'lindrical, and very long. The berries outwardly resemble the Cabernet Franc, being of about the same size and aspect, but they are more delicate-skinned, and not as good keepers as the other variety; rather more juicy, too, and yielding a much less deeply colored wine. A striking difference also exists in the seeds; those of the two authenticated Cabernets are rather broad and short, and very short-stemmed; the stem is of a brown tint even when fresh. In Pfeffer's plant the seeds are elongated, with a thick, long, and strik- ingly green stem. By some, this grape has been thought to resemble more the Burgundies or Pinots than the Cabernets, yet its relatively large leaf does not bear out this relationship, nor does the wine. It seems to be the Robin Xoir of France, with which, besides the resemblance of the typical character of the fruit, it shares also a little of the special Cabernet flavor found in the Pfeffer's grape. Table of Production. "^ 1^ > O CD a o Pfeffer's Cabernet (Robin Noir?). ■-J o CD T) < 3m >-« W 5=S < ^ 'CO iiHO coco t^ Tfi I r-: |>oic t^ (M OOO lO 05 05i-l OQO t^ i-H O O i-j CO iH CO o t^Tj<(MOiCCO (Mr~-* O-*! CO ■rJ O O C> tH" (>i 00^ "* oco vn CO lO C^l -^ 05 O C^ tH O CD CO 02 (M 05 CO cx5 O 00 05 00 00 t^ 05 05 oco lO CO CO CO CO CO C^ O05 CO ■<1< CO 0-* 00 a 05 O VCOO iCi-l CO CO >0 CO O 00 ■5 bb +i +i -t^ -i^ -t^ ^^ ^i^ ^ O O OOOOCj!^ o o ooooo<1 oj 1^ ;i; ►> M > (H o !-i G 0 S eg r^ r-* ^Q'a a > u p 0) »: 3 s O OS ^ tt: (h ,iJ^ a» PL, 7Z it^ ^ s ^ O O C C Irv, ^ _ 03 cj '^ aT qT »r !»" ar_3 ' — ^ ' — ' O O ^^ ."t^ ►>j >» bo be »^ »H O O OI 01 O OJ . . oi 03 . iJJ HHOOH 53 OSTf O CD 05-^ lO VO COCOCO CO o o o OO 00 o 1^ CO CO o CO 00 00 O »-5 H^ H^ 1-5 Hrs f^ r^ 05OlC00Tt< O a pi a o o 03 PI o3 PI (1> d BURGUNDY TYPE PFEFFER S CARBERNET. Color Readings. Ill 1886. 1888. 1889. Pfeffer's Cabernet (Robin Noir?). C. Weller, Warm Springs, Alameda Co. Wm. PfefiFer, Gubserville. John T. Doyle, Cupertino. No. 527. No. 533. No. 909. No. 1160. Must -. Pale rose. Oct. 20. 16.3 4V. R. 9.9 1 R. 8.2 2 R. Rose. Oct. 25. 11.6 R. 13.0 1 R. 13.0 1 R. , , . ( Date Oct. 16. 16.0 R. 12.1 4 R. 11.4 3 R. 10.5 3 R. 11.7 3 R. Oct 15 At pressing \^^^^^ 21.2 5 V. R. One month 7.4 1V.R.+2Y. 6.5 4 V. R 1 Y Two months - -. -- .. -. -- Three months 6.2 R.-f-l Y. 6.1 4-5V.R.-I-1Y. 5.5 4 V. R. 1 Y. Four months.- 7.1 3-4 R. 11.2 2 R. Five months _- -. Six months - . 7.1 3-4 R. 8.0 3 R. Seven months. 7.5 IR.-hl Y. No. 909. Pfejffer's Cabernet {Robin Noir?). From J. T. Doyle, Experimental Plot, Cupertino. Grapes arrived on October 12, 1888, in good condition, and were crushed the same day. Bunches of medium length, shouldered and compact, especially toward the lower part of the bunch. Many contain raisins; stems commencing to dry; very little coulure. The juice showed 24.29 per cent of solid contents. Fermenta- tion of 125 pounds crushed began on the morning of October 14th, and reached its maximum of 92° the following morning. The murk was drawn off October 16th. The yield from the above amount was lOf gallons, corresponding to 170 gallons per ton. Record of Treatment and Tasting.— iSSS. October 31. Racked; wine clean and sound. December 2. Taken to cellar. 1S&9. January 9. Condition clear, with a quite well-developed bouquet; not very dark in color, with medium acid, and apparently sound, althougn in after-taste there is a faint suspicion of lactic acid; astringency medium high; alcohol medium. January 12. " Undoubtedly makes a very useful foundation, to be given color and astringency by blending with Gamay Teintiirier." (E. W. H. and F. P.) March 2S. The sediment shows, upon microscopical examination, considerable lactic ferment. May 15. Racked; wine clear. August 19. Condition bright, with a good red, not dark color; a special and agreeable bouquet, marked and agreeable flavor, clean taste, medium body, full acid, medium astringency, full alcoholic strength, quality good, stands dilution well. November 4. Sample in half-gallon demijohn. Quality fair; tastes like cloves; racked the wine. 1890. February 10. Sediment shows no unsound germs. February 17. A bright wine, with a pleasant and peculiar aroma, not very different from the Cabernets; taste clean, but has lost in bouquet. February 26. Racked, and some bottled. July 15. Lees show acetic ferment. July 23. Much deteriorated, thin, and acetic. Auqtist 13. Bottled. 1891. February 26. Wine bottled May 15, 1889, clear, with heavy deposit in bottle; tastes rank. Wine bottled March 10, 1890, bright, no deposit in bottle; light bouquet and full flavor; tastes clean and perfectly free from bad acids; quality very good. Wine bottled August 13, 1890, quite spoiled by acetic taint. No. 1185. Pfeffer's Cabernet {Robin Noir?). From J. Gallegos, Mis- sion San Jose. Only a few bunches were received of this variety, which corresponds well with Pulliat's description. Condition poor; grapes overripe, but not dried up. The juice showed 25.50 per cent of solid con- tents. 112 UNIVERSITY OF CALIFORNIA. No. 1160. Pfeffer's Cabernet {Robin Noirf). From J. T. Doyle, Cupertino. Grapes arrived October 10, 1889, and were crushed the same day. Juice showed 23.70 per cent of solid contents. The grapes were in good condition and ripe, bunches of good size, compact, and elongated, cylindrical sometimes, with a small shoulder; grapes small and round when not too close, skin rather thick and tough, stems slen- der, pedicels rather short and slender, flesh rather firm. Fermentation started October 11th, and reached its maximum of 89° October 13th. The murk was drawn off October 14th, four days from crushing, being still a little sweet. From 112.5 pounds crushed 9.37 gallons were obtained, corresponding to 163.33 gallons per ton. Record of Treatment and Tasting.— i8S9. November 19. Racked; not quite clear, and of a light and yellowish color; medium acid; high astringency, and high alcoholic strength; wine tooVoung to judge of Havor. 1890. Jannarv 18. Condition clear, with a marked and pleasing bouquet; agreeable flavor; clean and rounded taste; medium acid; full astringency and alcoholic strength, and medium body; quality rather good. Lees show no unsound germs. April SO. Racked into a six-gallon keg and half-gallon demijohn; condition bright, wine sound. May 20. Lees show some lactic germs. June 9. Of full and pleasing but not delicate flavor; maturing well. September 30. Bright, little bouquet, but clean tasting and mature. 1891. January 2. Still good, but has become slightly acetified. January 6. Lees show mycoderma vini and aceti. 3Iarch 13. Bottled. Discussion of Results. In glancing at the above records it appears that the Pfeffer's Cabernet is an abundant bearer under the long-pruning system. In the year 1889, at the Cupertino Experimental Plot, the crop was at the rate of about 5.6 tons per acre; but the previous year, from young vines, it was only of about 2.4 tons per acre. The grapes on the average reach readily 25 per cent of sugar, and show an adequate acidity. Its wine contains about 12 per cent of alcohol by volume, and is of medium astringency and acidity, and of good body. It lacks color, however, and could therefore be usefully blended with some other variety, as, for instance, the Gamay Teinturier. The wine has shown itself to be a good keeper under ordinary conditions, but it is somewhat rank, and while having a slight Cabernet flavor, it is not as delicate as the latter; but on the whole its culture is recommendable in Califoriiia, both because of its good production and for the making of second-class wines. In any case it is much preferable to the Chauche Noir. CHAUCHE NOIR. This variety, widely cultivated in the Poitou region, France, where it is known also under the name of Pinot du Poitou, has no relation at all with the Pinots; the same can be said for the Chauche Gris, known in the same region as Pinot Gris du Poitou. The Chauche Noir resem- bles much the Trousseau of Jura, but it is, however, easy to distinguish them. There are some differences in their leaves and bunches, and their productiveness is not the same, the Trousseau being a much better bearer than the Chauche Noir. The typical characters of this variety are the following: Leaves medium size, downy on the lower surface, and rather deeply sinuate; bunches medium or JdcIow medium size, somewhat loose, conico- BURGUNDY TYPE — CHAUCHE NOIR. 113 cylindrical, a little shouldered; berries medium size, ellipsoidal in form; flesh juicy and sweet; skin rather firm but not very resistant, and of a black color, somewhat pruinose at the time of maturity, which occurs at the second period. Table of Production. 5? H > 0 0 3£. 3^ — 3 p B §■ v 0 Ghauche Noir. n o M.2 <^ (6 E p' 5=2: < 5" CD zn - p* oq u: i 0 p '; 1887— No. 693 (short-pruned). J. T. Doyle, Cupertino .-- 20 40 2.00 Oct. 7 No 694 (long-pruned). J. T. Doyle, Cupertino 20 110 5.50 Oct. 5 1888— No 869 (short-pruned). J. T. Doyle, Cupertino --. 20 53 2.65 Sept. 22 No. 870 (long-pruned). J. T. Doyle, Cupertino 20 232 11.60 Sept. 22 8-H 114 UNIVERSITY OF CALIFORNIA. CO o W Ash . Body. o Volatile Acid re) .2 3^ o At Six to Eight] Months --J CO (MOO >* CO CO cOtJ< (M t- OO (M ^ CO -* CO CO O CO CO CO CD CD -^ O O Bv Volume. tHCOCDOOOO 00 OI^ CD CO CO lO (M C^J r^ O C-l i-i c-i c-i o o ^ (>i lo CO By Weight Tt( (M (M 00 CO iM CO CO 1-1 CO 05 02 ■* 1-1 CO M Ol OC oJcioiodooTH o c-( CO CO O -* (M (M 00 -* lO O CO IC 00 (N C-l IM 'M (M IM (M Dale of Picking. +3 o O (M Ph CD 02 CD t^ c^i -r) CO lo t^ CO (M C-\ tH (M (M O o) o) q; O oj -^ O X' CO X' C CO -. '^ o-j tn P — I ,P . O oo> O^ • bC&D J\ ^"t; _y ti; c a» c3 a> oj 'S' ^ :i:l -r .1:; Of:; s'-'^Q^ I— i C^ S C .be • 2 C 1-5 •-5 "-^ 1^ CO , — I . ■^'^^t-i od d i-^ CO O^ O 00 05 05 M 05 CD 1^ O IM (M (M CD 00 00 1-1 rH 1-1 tH 6 d d d d d 6 ;< y^ y, y^/'^y^'^ L r~ao 00 00 00 (.- 00 00 00 00 BURGUNDY TYPE — CHAUCH^ NOIR. 115 CO O Zi n A O i ;^ ;>^ >-i;^>hc4 . T-l , r-l rH tH 1— ( V. * i^-+ :+ +++^ ci D d o3 1- ; (M ;> 1 Sh CiK« Gall inie: onS i"^^^ \> >>> ' -5^ , ^ 1^ 1 'o' ' i-l iH i-H ^1 \ m o c ; . ++ + ; &:3 . =0 --• r- ^^ 1 oft o Ki- ^' 1 7^ M lo '^'-' r^ \ 1 COlO ^ . 5 . c 1 35 O'* C'l \ '& 1 odoo" lO CO 1 GO 6 ■o i <>* >^ ! >^ .1-. o> 1 iH ^ '^ tH ' • 1-1 jj ■ T^;DOO CO 1 y—\ "^ CO ! otdiri id \ O "" — ' I *"* CO H i .C^' ip4 f4 i W i-s o d 1'"' ;o 1 O ' CO 1 Tfl •^ loO .CO 1-1 ! O CO V^ ' '"' 1 §8 rH -3 ci - • i i« : • "l^ »-.' . 1. 0) 1 1 1 OJ o .^t^-.l bCbO ' ' d ' ^"^ in 6 P O cj c3 11 ; ^ O ^- ;h ?H i;"'oOO 1 Ico lo « id 1 1"^ 1 ^ J^^^ i ip^ ip4 ^ ^ CO -5 o o p ■* ^ 1-1 oi i i^ id <» OS 3 d a; o '2 O (M ^ M ! ! CO 1 CO ^ «^ £; o d ud 1 It^ 1^ « h-" ' o ^ >w w o D - CJ D 116 UNIVERSITY OF CALIFORNIA. No. 693. Chauche Noir. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived November 6, 1887, and were crushed the same day. Their condition was good, very ripe. Bunches looser than usual, from coulure, which may be from 10 to 15 per cent. Comparison with No. 694, Chauche Gris, shows no perceptible difference in form of berries, branches, or seed; but the "Noir" has more dried berries, and somewhat more coulure, than the " Gris." The grapes showed 28.13 per cent of solid contents. Fermentation of 110 pounds crushed began on the morning of October 7th, and reached its maximum of 90'^ on Octo- ber 14th; nine days from crushing it was drawn off. The yield from the above amount was Sy^ gallons, or at the rate of 148 gallons per ton. Record of Treatment and Tasting. — 1887. December 6. Racked the young wine. December 19. Condition slightly turbid, with an agreeable and well-advanced bouquet, acid pleasant, but a little low, and low astringency; on the whole a pleasant, well- advanced, and clean-tasted wine. 1888. February 9. Condition bright, with light acid, medium-heavy body, fairly developed bouquet; a pleasant, smooth wine, but not of high merit. May S. A microscopical examination, of the sediment shows traces of lactic germs. Racked and pasteurized the wine. May 8. Well-developed and agreeable bouquet, fruity flavor, moderate but adequate astringency; a pleasant, well-proportioned wine, that m'ight pass unblended. No. 869 (short-pruned). • Chauche Noir. From J. T. Doyle, Experi- mental Plot, Cupertino. The grapes arrived in good condition, and were worked on September 28, 1888. The juice showed 24.95 per cent of solid contents. Berries just ripe, a few dried and sunburnt; bunches loose and uneven in size; early coulure abundant, and more than in the case of long-pruned; stems green. Fermentation of 34 pounds crushed began on the afternoon of September 29th (temperature of hot-box 94°, where it was put for one day to start the fermentation), and reached its maximum of 89° (room at 79°). On October 2d, four days from crush- ing, the murk was drawn oJY. The yield of the above amount was 2Y^g- gallons, or at the rate of 154.4 gallons per ton. No. 870 (long-pruned). Chauche Noir. From J. T. Doyle, Experi- mental Plot, Cupertino. The grapes arrived and were worked on Sep- tember 28, 1888. Condition good; stems green; bunches much more typical than from short-pruned vines; ripeness uneven, some bunches being very sweet, others slightly sour; berries oval-shaped; bloom good; very few dried. Juice showed 25.15 per cent of solid contents. Fer- mentation of 188 pounds crushed began on September 29th, and reached its maximum of 96° on October 1st. On October 3d, five days from crushing, the murk was drawn off. The yield from the above amount was 16^ gallons, corresponding to 171.5 gallons per ton. Record of Treatment and Tasting.— 1888. No. 869. November 2. Action ceased, taken to cellar. No. 870. October 25. No action, but not clear enough for racking; placed in the cellar. December 5. Racked; condition not very clear. Lees examined and shows lactic germs for both. No. 869. December 7. Pasteurized. 1889. January 12. "Flat wine; of little apparent use in general; good in the Santa Cruz Range." (E. W. II.) February 27. Racked, and combined the samples, Nos. 869, 870. Nos. 869, 870. August 3. Condition bright; with a little yellowish color, no bouquet; a flat flavor and poor' taste; medium acid and alcohol, and deficient astringency; quality poor. November I,. Sample in demijohn not better than that in keg when last tasted. 1890. Febriiary 6. Lees show lactic germs. Condition clear, boiuiuet and flavor impaired by lactic taint; after-taste bitter; a thin wine of poor quality. February ^27. Racked again into a ten-gallon keg and one-gallon demijohn. July 27. Lees sound. NORTH ITALIAN TYPE. 117 July 23. Little changed in tiuality. 1891. February 12. Wine buttled in spring, 1889, spoiled. The wine bottled on August 13, 1890, clear and rather good, but somewhat flat and exhausted. No. 1087. Chauche Noir. From J. Gallegos, Experimental Plot, Mission San Jose. Rather close cylindrical, medium size bunches; grapes medium size and oval, skin thick but tender, flesh rather firm; condition fair, maturity advanced. The grapes arrived September 19, 1889, and were crushed, the same day; juice showed 29.35 per cent of solid contents. Seventy-one pounds were crushed and fermentation commenced September 20th, rising to a maximum of 90" on September 22d and continuing till the 24th, when the murk was pressed, being nearly dry. The yield from the above amount was 5.6 gallons, cor- responding to 158.5 gallons per ton. Record of Treatment and Tasting. — 1889. November 7. Condition nearly clear, with an agreeable bouquet and flavor, a clean taste, low acid, high astringency, and good body; general quality good; racked and taken to cellar. 1890. January 14. Condition not quite clear, with a light color, suspicious bouquet, and a slightly bitter taste. January 15. Lees upon examination showed no unsound germs. April 3. Racked. May 14. Lees show a considerable amount of short lactic filaments. May 22. Condition cloudy; flavor ai^ected by lactic taint; pasteurized. September 11. Clear, but not improved; racked. 1891. January 7. Bright; much of the lactic taint has gone, but the wine remains insipid and exhausted. February 18. Wine bottled on May 22, 1890, differs little from that in the keg. Discussion of Results. From the above records it appears that the Chauche Noir is a rather good bearer when pruned long, while it is a very poor one under the short-pruning system. Leaving out of discussion the products from young vines and those received overripe, we may say that the grapes reach from 25 to 26 per cent of sugar, but have a rather low acidity even under the long-pruning system. It seems that when the grapes are left on the vine they keep fairly well and reach, even in the climate of the coast region, a high percentage of sugar, which renders them suitable for the making of sweet wines; but for this purpose they should not be used alone, for they lack certain qualities that are required in such a type of wine; but they should be used only in small quantity as a blending ingredi- ent, with proper varieties. The Chauche Noir worked into dry wine is very alcoholic and heavy- bodied, but in general lacks in tannin, in acidity, and in color; besides,- it is a very poor keeper; and on the whole we do not think that, on account of the above-mentioned defects, its culture should be specially recommended in California. 3. NORTH ITALIAN TYPE. In considering this type we do not intend to include all the grape varieties grown in northern Italy, but only some of them, and especially the Piedmontese varieties, which are already known in California. It seems that the only Italian wine grape that came with the early importations was the one now generally known as " Crabb's Black Bur- 118 UNIVERSITY OF CALIFORNIA. gundy," that compared with the Refosco nnported later, and seems to agree rather well with it. It is remarkable for its deep color and good proportion of acid and tannin, qualities in which the true Burgundies are notably deficient. The next importation of Italian grapes was made early in the eighties by John T. Doyle, Esq., who obtained small numbers of cuttings, and partly rooted and partly grafted them in his vineyards at Menlo Park and Cupertino. Among his earliest importations were the Nebbiolo and the Barbera, which hold in northern Italy the 'place that the Cabernets hold in the Bordeaux region; the Fresa, a strong and heavy bearer, and much used for blending purposes. By later importations Mr. Doyle brought several other valuable Italian varieties, both red and white, such as the Bonarda, Provine, Moretto, Spanna, Aleatico, Moscatello Fino, Barbarossa, Marzxmino, Vernaccia, Malvasia Bianca, Luglienga, Moscato Bianco, and Pizzutello. They were grown at the Experimental Plot at Cupertino with many other foreign varieties. Other importations made by the Italian-Swiss Agricultural Colony, Asti, Sonoma County, Cal., brought many cuttings of the leading Pied- montese varieties, such as the Barbera, Bonarda, Nebbiolo, Grignolino, Dolcetto, and Fresa, that now are growing to a certain extent in the large vineyard of the colony, and are, together with some of the best French and Spanish varieties, taking the place that at first was reserved to the Zinfandel, as has been the case in most California vineyards. The same colony is now arranging for the importation of a large num- ber of cuttings of those varieties suitable to production of the Italian wines of universal reputation, such as the Marsala of Sicily, the Chianti of Tuscany, etc. But an important collection of valuable Italian grape varieties was imported last year by this Station through the kindness of Count G. di Rovasenda, of Turin, the well-known Italian ampelographer. All these varieties are being propagated, and will, as soon as possible, be distributed among the vine-growers of California. The peculiarities that make these grapes very valuable for culture in California, whose climate is so similar to that of Italy, is their remark- ably high acidity conjointly with a good proportion of sugar; they are likely also to reach an unusually high percentage of sugar while still maintaining a good proportion of acidity. Besides, they are quite astringent, and yield wines of deep color. In general they produce wines which are in large demand, both in Italian and foreign markets, on account of their remarkably good keeping qualities, their deep color, very pronounced vinosity, and agreeable acidity; by aging, their astrin- gency is reduced, and then they are very delicate, and can be considered as first-class dry wines, of as good quality as those of the Bordeaux type. Some of them are also well adapted for the making of white wine, sweet or fortified, and for sparkling wines. The results obtained in Italy with these grapes have been in every respect very satisfactory. Our experiments in the culture and the vinification of these grapes have confirmed the opinion that among them we have a group which may be relied upon for the making of good dry wines of excellent keep- ing qualities, under climatic conditions in which those of more north- erly origin lose character, and fail as dry-wine grapes. In this respect one of the most important is the Barbera. It may also be said that they are good bearers, with the exception of the Nebbiolo, the wine of which, NORTH ITALIAN TYPE. 119 however, is of such high value that it will compensate for the smallness of the crop. The detailed record of our experiments for the grapes of this type is given in the following report. We hope that California vine-growers will give some attention to it, for these grapes undoubtedly represent a valuable ingredient in the future of the California wine industry, and should replace extensively a number of inferior varieties now in our vinevards: 120 UNIVERSITY OF CALIFORNIA, 30 00 S 00 00 00 oo 00 o ■*o « 10 O w (in a (^ < g t— 1 !2; •£ P4 ^ H ^ « •«o ^^. •^ ;^, O ^ N o o o oo IZi 1— 1 !i5 r^ w -« 555 iS •«a ■w I. « 5^ «i a^ e !S Cl •t! S C o »c -* t-^r-^ r-^ CO 05 f (N 1-1 IMC^ CM rH . i-t Date OF Picking — -4^ _^ .1-3 -1-J -+j -|J -IJ o O o o o o w O ^-s OC O O O 8 o SO Q O lO Average per Vine. coco d iH r-l J-, COIM o O IC Total Weight (M - CO uS5 o c C fj f— 1 > O c M g^a So ^;^ Ti '^ Z^ s O , o (U (U PiC3 0) "^ O PS 0 A 1^ n\ ^ ;= bc %%^ r^S 5» t^ s ^bc.2 ^"S :; i>i -5 S := s o « S o3 p, X —1 O 6 S5 oo o o a la a &| o G O O >-i^ 0 P. o o .- O . Jh O O (H CO - K ci o m "^ Oi 0) 2 - W .!a a fi WH ^— I 2; 2 pi c o 1-3 K J h-^ 1-5 OQ > H I 1 >^ o c ) o o c d -< C P : fl fl p G O • I-H 'r- A 'iH • r-* o -f^ -*- » +3 -M -+■: -tj %* !- < ^ ^ ;- ;h '"' (U a ) 0) 0) a Q) & C ^ Ph Ph e U P, p! = ! S p! 3 Q C ) o Q c O !x' > > H So c ^3 Ed g J p s bO > W pL c S ,2 c cj 'a m 'o "c ;^ •^ •r-t -r- o> c >-H ! 03 -I c O m 01 a s S ft'^ > o g !> r - 2 .Sffl G^ O M^ U^ MlO ^003- CSrQ G o ft ^600 P.S.2S -2 c^.5 C3 o 0) cj o o o ft b o c3«-i tH (POO ■^ G G -^ o o G ■*^ 5 S " " ^2g SO ^^0 oj^ioi QJ ■ c3.1i C o o e4-t ^ (-1 o^^ m G ~ft« o O g:s 0) G o - . G 03 03 ^ •'H o) o ^ - o ft o . u .« " ft bcc3 wd-g ., C^tJ ^ bCG -r-g C Gi •;:: If ^§§^ .^ ti « o >; c3 c- S5; §^ G c3 O c3 r^ r;3 tJ a) §^ 0) G O c3 aa o G +i u ft G O O G .rH ^-» ;-l O) ft G O o ft o u o 'C G o o a> . to (U S| .-03 G.3 Q) G G Sh ft bO G o o G u a> ft G O O G O .2 IS V be G o P3 o [o a> 03 no v Ph Number of Row 00 CO c3 u -s c z "a .4- c 'A u ai % PC ■ ea ' u • a ^H 03 «o ,P cS pq g i§ -gpq .S P- c^ p _P '> C Number of Row... ^ 5: 1—1 00 g T3 C o O I ■< H I— ( w H PS o o 15 CO 00 00 NORTH ITALIAN TYPE, 12S O O 05 CO o 2 o ^ p t3- pq I a> B a a^ S O s c^ s c ^ 1^ d b^ 2 OJ O t ^ ,'"^ t:^ ^ 0) a ai o o cfj f e 'P/T3 2g ID O a) CO ,C3 O-^ rH CO W Cl£ " O ^ o o O fl bfitu o m ft O C 1—3 o in 124 UNIVERSITY OF CALIFORNIA. ID u o o I (A w P5 O o CO ;> «0 Date of Picking 3 ft a> o O CO O O o O Average per Vine, IN Pounds - S 1-1 CO CO 00 Total Weight, in Pounds 00 o i § Number of Vines, . . S 3 3 Observations Made at Time of Vintage. Berries rather small and with- out the flavor of the Nebbiolo. Rather smaller and more oval than Pulliat's description; condition very good; matur- ity irregular; some launches quite ripe, and others still tasting green; some bunches of second crop seem to have been picked with them. Vines strong; much second crop; vines variable, some losing leaves, others full green; a few vines bearing fine compact bunches, rest with bunch small, loose and straggling with both early and late coulure. Spur-pruned making too much wood; much second crop; bunches loose, not much coulured; a little overripe at picking. Vines and fruit in better con- dition than in row 2; good bunches; fair crop. w Li] ^ W H O • Long-pruned. Two vines pruned long; good crop; rest small. Long-pruned. Fair; coulure. Short-pruned. Four to five eyes; fair; some coulure. Long-pruned. Fair; coulure. Short-pruned. Four to five eyes; fair; some coulure. Eh 3 c t- a P c ■1 > w C h- P o: CC P c 'o i bD 1— 1 • •-4 w O c c P C t4 c P! • rH u p f C i c c P 6 u > c 1 a 1 t 1 1 ; 1 I > i ) i i ! ) a f 1 ) t- a f PC Number OF Row — c^ S NORTH ITALIAN TYPE. 1-25 o O Oct. 9. oi 0 0 CO -^ 0 0 0 0 8 2 1-^ 10 1-1 10 o 03 r-l s i S CO S 00 1-1 1-1 i-H •* Foliage burning and exposing fruit; bunch rather loose and lax like Nebbiolo; very little coulure. Essentially like Nebbiolo Fino in behavior; apparently a trifle better bearer and stronger grower. Grows too fast; some second crop; foliage in perfect health; the few bunches mostly well filled and com- pact; a fewcoulured; in good condition for picking. • i-l Hi P A &: 0 bC ID j^ CC be Good crop on long-pruned vines; a fine grower, and in perfect foliage; bunch medi- vim,and very compact; over- ripe at time of picking. The few older vines long- pruned, and with light crop; a few with habit of Nebbi- olo; bunches long and loose, often without shoulders; berries resemble Nebbiolo. Good crop; making better wood than last year; a little second crop. 0 c C P u P bj C O 1-5 ) 1 o o a> ■3 bX) CO . fl ss Ph.- P n 0—1 IK a 0 to •tS 0 0 0 a . bCf^i P Ci 0 " £4-1 6J bJ C 0 0 § C ^ p^ nd 0) C pi ;-( P. 1 ;-■ 0 02 o u 01 p C 14 0 a • r-t Pi 0 c Ol p t- 4 c p 'Z- p < c e c 4 0 • r-l P( 5 03 a p a P >4 6C 0 0) C v. 03 P C 0: '%. p-H 0) c c3 03 M 0 c ? c3 _g +^ 03 • r-l 03 0 VD S Oh c^. 0 P-( d s • i-t m 03 0 CO 0 % 00 rH s ^ ?^ in 1— ( 126 UNIVERSITY OF CALIFORNIA. o: c r-i ci IC 1—1 tH ToTAi, Weight, in o CO o o Pounds _ IC lO 95 CO Number OF Vines... CO o 3 2 cs, o 2 lis c o 3 -go - - o -'^ ■— H d 03 ^3 »3soS •r s^'ox" X 03 tH — ■ 03 r- »3 03 cj 03 « § - > 03 •- rt g ^ >^ ^|p|S cs=2 =« S oi (13 ^^ '^ . — 1 5j. CC^^ 03 in H ■< S« ^% ^g §> H < P5 C4 to o c3 rt w ^J S 1-5 1 ) 1 1 O, . 1 1 >^ 1 l-s ' ' tH ' P t-4 d d o o3' d < rH c P! _P u • f-H • iH f3 Q ^-* ^J +J o .4^ s 41 03 03 Ph : ft i^ M ft a 1 =3 S ■•-4 P o o o S o >< > ■^ >i ' i 1 i 1 1 H t3 :t3 1 ! rt P « !3 !l=i 1 1 ■< 60 ■ bJD > o ;-i ; ^H ' 1 fl , S ,d • r-l a PQ pq o o «3 o o 03 N S o o r-t e+H e4-i C3 Fh ^ 03 03 ?3 o o P3 « CO 53 t Number of Row — ,=y 00 1 t3 03 P .S P o o I >< Eh (— ( « a « O O cc 00 00 NORTH ITALIAN TYPE — NEBBIOLO. 127 NEBBIOLO (SPANA OR SPANNA). The Nebbiolo is one of the most anciently cultivated vines of Pied- mont and northern Italy generally. Its name is due to the strikingly pruinose, or " nebulous," aspect of its berries at maturity. Its wines are esteemed to be of the highest excellence, provided perfect maturity of the grapes be reached. Many of the best Piedmontese wines owe their reputation to the Nebbiolo that enters into their composition, and are comparable, when well made, to the high-class Bordeaux wines. The Nebbiolo is universally trained long, and even very long, this being apparently necessary on account of the fact that the lower live or six buds are generally infertile. The vine is stated to be very vigorous; its leaves have the peculiar bluish tint and roughish surface common to many of the older South Italian varieties, which, with more or less rigid leaf, renders them easy of recognition. We find at Cupertino a modification of the Nebbiolo, which, accord- ing to the statement of Mr. Alexander Filipello, Mr. Doyle's foreman, is known to the Piedmontese as " Nebbiolo Bourgu," the adjective referring to the peculiar manner in which the canes fork near their extremities, the main shoot apparently dividing into two equal branches with, at times, a feeble direct shoot between. This Nebbiolo Bourgu has leaves much less deeply lobed than the simple Nebbiolo, and is a stronger grower and better bearer. The deeply cut variety, the Nebbiolo, pure and simple, contrasts quite strikingly with its more vigorous companion by a straggling and dusty aspect and sparse bearing. This difference corresponds to what is seen in seedling Zinfandels as compared with the typical variety, and is so great that one would hardly desire to propa- gate the scantily-clad vine at all. Special inquiry was addressed to Count di Rovasenda, the Italian ampelographer, in regard to the Nebbiolo Bourgu. He answered that it is true that the Nebbiolo, in the neighborhood of Pinerolo, shows fre- quently the bifurcation of the canes, and therefore it is called Nebbiolo Bourgu, or Bourcu. He does not believe that it makes a distinct variety, but considers it as the result of both special climatic and soil condi- tions in which the vine grows. Nevertheless, the experimental culture at Cupertino has distinctly shown that the Nebbiolo Bourgu is a better bearer than the other Nebbiolo; the record for the latter showing for three years, in absolutely similar conditions, an average of only 5.1 pounds per vine, while that of the latter was 6.7, or at the rate of about 2i tons per acre. The grapes imported under the name of Spanna resem- ble the " Bourgu." Description. — Leaves rather under average size, of a dark grayish-green color, glabrous, and nearly smooth on the upper side, slightly villous on the lower side, somewhat rigid; lower sinus deep, quite round, and some- what open; secondary sinus not very pronounced in the "Bourgu," quite deep in the " Fino;" petiolar sinus ojjen; marginal teeth quite long, sharp, and finely pointed; petiole of average length, quite strong, finely hairy, and reddish. Canes of a uniform, seemingly dusty brown. Bunches above the average size, conico-cylindrical, a little shouldered, almost compact; peduncle long and rather slender. Berries average size, shortly ellipsoidal, well attached to the pedicel, which is quite long and rather slender; skin rather thin, quite resistant, of a reddish-violet color, tending to black; strongly pruinose at maturity, l: UNIVERSITY OF CALIFORNIA. which occurs in the second period; flesh juicy, slightly acid, quite sweet and agreeable. ^ ' Table of Production. Nebbiolo Fino and Nebbiolo Bouegu. Nebbiolo Fino— 1888— No. 933. J. T. Doyle, Experimental Plot, Cu- pertino 1889-No. 1163. J. T. Doyle, Experimentai" Plot Cu- pertino . . __ _ __ _ 1890-No. 1285. J. T. Doyle, Experimental "Plot; "Cu- pertino Nebbiolo Bourgu — 1887— No. 779. J. T. Doyle, Experimental Plot, Cu- pertino - . .. 1888-No. 932. J. T. Doyle, ExperimentarPlotrCu- pertmo _. . -... . 1889-No. 1162. J. T. Doyle, Experim'entarprotCu- pertmo 1890-No. 1364. J. T. Doyle, Experime'ntal" PlotCu-" pertino !2; c B c B a 16 18 20 20 13 16 5 60 100 125 40 115 50 ►;■< a H < >J O Q n o « o EH ►-I M O Hi o w n n W H Cci O OQ < CO H CO o to » a! >i < -«1 Body. At Six to Eight Months.. At Pressing . Tannin. o o By Volume - By Weight Ash Acid as Tartaric. Sugar by Copper Test.. Solid Contents by Spindle Date of Picking. 9-H (NCOCO c3_ «5i-lic 2 00 CO (» • • • a» !N .^J .+J 4J O O CJ o OOOO i-j TtH 00 " c- c looo a> CO rH 00 ■* -r-llOlM lO CO CD CO Oi CD t^ CO 00 CO M (>] 00 55 1^ O CD CD CO CO OOO iH coco lO VOCOOJIO 05r~-i-l O O CJ o o O OOOO o o a ooo ' ' CO lO Acococooo r c-i CO T-H CI *^ 6 6 6 6 2 I I M •?; cDoo 02 0 •5 00 00 00 05 ,o 00 00 00 00 am i-HiH iH pi ^^ pq d o I ' (M t:J< .r-l CO t-H 05 (M CO CD CO --H O t— CO '— ' CO 1— I -^ ^ t^ OlrH i-H tH rH tH 000 OOOO t^ 00 02 _ _. _ CO 00 00 05 C 00 05 00 00 OOOO 3oo 00 rH rH rH rH '■^j-i t^ 02 a 130 UNIVERSITY OF CALIFORNIA. s^ S I 00 i-^ i-i s « M O O O o 03 (i3p4e4Mec5 1 1 pi pi 1 CO ' I— 1 1 co>>:>>> 1 >> OO 1-i ■^ 1 1—1 I O 1 O CO 1^ ^ ' mm ^ 1 Jz; CO (M o in T-j 1-5 iH CO T-i >d 1 <>' ^ COCOCO »din iHIM cc CO ++ OO t-H 1-H iH (:4p4 CO 1-t d >> Iz; O 02 CO t-; IC -sj; OJ CO t-^ t-^ t-^ ^1-1 1-1 OO t-^in f4 iH lOC<)i-l ci lO lO + g 1-1 p4 rH !>0 d -1^ o O o O 05 00 id 1-1 ^ 0 pi^pit^p^pi >^ o iH (MCOCOCO 1-1 o o ci oi + g CO o (M p^ CO d >^ « !2; O in !z; id i^ cd CO CD o O") tH tH 1— ( iH T— I CO .«p^p^' p4p^ lO ■^ h- ■ r-i iH CO CI 0! lO a; r-l g P^ o 0-* CO CD ION o 1-1 1-1 tH OO ojoo' pic^>^»'>^ . • CO 1— 1 1— t i-H iH o^ ++++ 1 — 1 '^ P^P:5P^P^ OO I-I -1-2 th e<) . ■ l-t d d Iz; O ^ Tt( t^ 00 rti Tt< ir^ ^' t~: CO ^ -cji TJH d p^p4 >hV >h' E 1-1 i-( iH iH o 1— i CO 05 ++ + 00 o CO 05 (M p4tf rt r-^ 1 d O >> ;^ ;z; O ooo CO-cjH in t~- 1-1 iH CO pclp^ CO vri ^ • '4. CI a >^ ^ OO 00 c )-^ -* 1-* 1 p= o 'Oc^oo aid -■I >-< a> o -S'-=< 03 o Po r/i 60 ^ S c f^ a <^ S 2 c 1= at c o a M ^ <^ C H e ft, ^ cc 1* 1 NORTH ITALIAN TYPE — NEBBIOLO. 131 No. 779. Nebbiolo Bourgu. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 26, 1887, and were crushed the following day. Their condition was good; considerable coulure, say 30.0 to 50.0 per cent; just ripe; sweet and quite acid. Will make a good sample of wine, but not enough in quantity. The juice showed 26.25 per cent of solid contents; acid, .76 per cent. Only 17.5 pounds were received, consequently no wine was made. No. 982. Nebbiolo Bourgu. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived on October 24, 1888, and were crushed the same day. Their condition was excellent, very little coulure, and fully ripe; stems green, considerable bloom, a few bunches had some half-dried berries; bunches, when not broken, medium length and shouldered. Juice showed 26.82 per cent of solid contents. Fermenta- tion of 40 pounds crushed, started October 25th, attained its maximum temperature of 87° on October 26th. On October 29th the wine was pressed. The yield from the above amount was 2-^ gallons, correspond- ing to 125 gallons per ton. Record of Treatment and Tasting. — 1888. December I4. Racked; wine clear and sound, with undeveloped bouquet, rough and not pleasant taste. Lees contain no unsound germs. 1889. April 3. Racked again; a clear wine of good color, rough but pleasant taste, and advancing bouquet. April 5. Lees show some lactic ferment; j^asteurized. June 1. Racked again; condition clear, but acid suspicious. August 7. Condition bright; a good red color; marked and peculiar flavor and bouquet; agreeable taste; good body and quality; medium acid, full astringency and alcohol; stands dilution well. November 5. Wine has lost its good quality since last tasting, and contracted a strong, moldy taste. 1891. March 2. Thick and spoiled. ^ No. 933. Nebbiolo Fino. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived October 24, 1888, and were crushed the same day. Their condition was good, but more coulure than the Bourgu; also, more bunchy, with dried and half-dried berries; size of berry smaller than that of No. 932; stems green; bloom same on both. Juice showed 26 per cent of solid contents. Fermentation of 62 pounds crushed started October 25th, and reached its maximum of 93.5° on the following day. On the 29th it was pressed. The yield from the above amount was 4| gallons, corresponding to 149.2 gallons per ton. Record of Treatment and Tasting.— iS5«. November 19. Racked; action quiet; taken to cellar. December 19. Racked again. 1889. January 9. Wine clear and light colored; a slightly developed bouquet and rough acid; body high; acid suspicious. January 12. "High quality, but the sample is getting acetified." (E. W. H. and F. P.) January 15. Pasteurized. February 27. Racked again; sediment shows dead lactic germs. August 7. Condition bright, with a good acid color, marked and agreeable bouquet, and special and very agreeable flavor; good body; medium acid; adequate astringency and alcohol; the quality is very good, and it stands dilution well. November J,. (One-gallon demijohn.) Same observation in regard to taste as for keg sample. Racked into bottles. 1890. February 11. Lees sound. February 13. Condition bright, with delicate bouquet, very agreeable and character- istic flavor and high quality. The wine is quite mature. March 10. Racked. 1891. March 2. Condition bright; color not dark, but of sufficient color; delicate, characteristic, very agreeable bouquet and flavor; wine is remarkably mellow and smooth, though with quite sufficient tannin and acid; the general quality is high. 132 UNIVERSITY OP CALIFORNIA. No. 1161. Spanna. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 10, 1889, and were crushed the following day. Their condition was good, and maturity complete. Both leaves and grapes correspond to Pulliat's description of Nebbiolo, except that the grapes are a little smaller. It was indistinguishable from the Neb- biolo Bourgu received from Cupertino. Juice showed 21.50 iper cent of solid contents. Fermentation of 58^ pounds crushed began October 12th and reached its maximum of 77° on October 13th. On October 15th, tasting dry, it was pressed. The yield from the above amount was 4| gallons, corresponding to 158.1 gallons per ton. Record of Treatment and Tasting. — 1889. October 30. Condition not quite clear; clean taste, agreeable tiavor, but too young to judge of; full acid, and rather low astrin- gency. November 22. Racked and taken to cellar. . 1890. January 22. Condition clear, with light color, a marked and pleasing bouquet; full flavor and acid, medium astringency, high alcohol; of good quality, but rather rough. Lees sound. A-pril 2. Racked. Jxine IS. A clear wine, with faint bouquet and good flavor; general quality good. It is not distinguishable from No. 1162, Nebbiolo Bourgu. December 31. Lees show "pastorianus" ferment. 1891. January 7. A bright wine, but slightly^ colored; it has a good and characteristic bouquet and flavor; full acid; general quality is good, but it has suffered from being in such small quantity. March 12. Bottled the wine. No. 1162. Nebbiolo Bourgu. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 10, 1889, and were crushed the following day. Their condition was good. The grapes corresponded exactly to Pulliat's description of the Nebbiolo ; maturity was complete. Juice showed 23.90 per cent of solid contents. Fermentation of 53 pounds commenced October 12th and reached its maximum of 83.5"^' on October 13th. On October 14th, the wine being dry, was pressed. The yield was 3| gallons of wine, corresponding to 181 gallons per ton. Record of Treatment and Tasting. — 1889. October 30. Condition not quite clear, with clean taste, agreeable flavor, but covered by carbonic acid gas. December 12. Racked and taken to cellar. 1890. January 18. A clear, sound wine of light color, with agreeable but not marked flavor and bouquet ; clean taste and adequate acid ; lees sound. April 2. Racked. June 13. Condition clear; faint bouquet, good flavor, but not so delicate as Nebbiolo Fino ; acid good ; high astringency ; quality good. August 4. Lees sound. December 31. Lees show a large quantity of " pastorianus " ferment. 1891. January 7. A bright wme, with rather more bouquet than Nebbiolo Fino, other- wise corresponds to it. February 17. Bottled the wine. No. 1163. Nebbiolo Fino. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 10, 1889, and were crushed the next day. Their condition was good. The only apparent difference between this and the Nebbiolo Bourgu and the Spanna is the greater compactness of its bunches. Their maturity Avas complete. Juice showed 22.80 per cent of solid contents. Fermentation of 53 pounds crushed started October 12th, and reached its maximum of 83° on October 13th. On October 14th it tasted dry, and therefore, on the next day, it was pressed. The yield from the above amount was 4y\ gallons, corresponding to 162.7 galloni per ton. NORTH ITALIAN TYPE — NEBBIOLO. 133 Record of Treatment and Tasting.— iSS9. October 30. Condition is not quite clear, but with clean taste; the flavor is not dii^'erent from Nos. IIGI and 1162 (Spanna and Nebbiolo Bourgu), and wine contains a large amount of carbonic acid gas. Hacked and taken to the cellar. 1890. January 18. Condition clear, with very light color, marked and pleasing flavor and bouquet, smooth taste, medium acid and body, and adequate tannin and alcohol; a smoother and more advanced wine than either the Spanna or the Bourgv;. Leesexan^- ined, and found to be sound. AiJril "29. Racked again; wine bright and sound. May 20. Lees still sound. June 13. Condition clear, with a more marked bouquet than Spanna and Nebbiolo Bourgu; full and fine flavor; good astringency and pleasing acid; altogether is a wine of high quality, but has very light color. August 4. Lees show some bitter germs. 1891. January 7. Condition bright; very little color; less bouquet than Spanna, but more delicate and better flavored; less acid, and of better quality; quite mature. January 22. Lees contain some lactic ferment. March 12. Wine bottled April 29, 1890, equal to that in the keg, and quite sound. Wine from keg bottled at date. Evidently a wine of high keeping qualities. Discussion of Results. It is fair to say that the Nebbiolo, under its different names, has con- served in California all the qualities which characterize it in the Pied- montese regions. In regard to its productiveness, the results at the Cupertino Experimental Plot have shown it to be quite a poor bearer. There, in 1889, the crop of the Nebbiolo Fino was at the rate of about If tons per acre, while its companions, the Nebbiolo Bourgu and the Spanna, had respectively 2^ tons and SgV tons. However, this latter crop should be taken as abnormal, the crop of 1890 having been small. Altogether, the Spanna, as it occurs in Italy, may be considered as the strongest and best bearer of the Nebbiolo stock, but it always gives a smaller crop than all other Piedmontese varieties. Hence, the Nebbiolo is disappearing more and more every year from the vineyards of northern Italy, being replaced by the more productive varieties like Fresa, Bar- bera, and Bonarda, and only a few small vineyards of Nebbiolo are being kept by the noblemen as a luxury, on account of the excellent qualities of its wine. The analytical results of its must and wine show that the sugar con- tents reached by both the Nebbiolo Bourgu and the Spanna was slightly higher than in the Nebbiolo Fino, except in the case of the 1888 vintage, at which we find the same amount of sugar in both. As to the alcoholic strength, this variety makes a wine from 10 to 13 per cent of alcohol by volume. As to acidity, the Nebbiolo Bourgu and the Spanna generally showed higher percentages than the Nebbiolo Fino; the same could be said in regard to the astringency; while higher color, as far as the table shows, seemed to be reached by the Nebbiolo Bourgu. The wine of the Nebbiolo made at the Experimental Cellar confirms the reputation it has in its native country. Being quite rough at the begin- ning, like most of the Piedmontese wines, it improves more rapidly than other varieties, such as the Barbera or Fresa, and acquires all those qual- ities which remind us of the best Bordeaux wine. The Nebbiolo Bourgu and Spanna are not so delicate as the Nebbiolo Fino, but they require a little more time than the latter for aging. Altogether, they are high- class, heavy-bodied wines, of very good keeping qualities. 134 UNIVERSITY OF CALIFORNIA. BARBERA, The Barbera is especially known as the grape which chiefly yields the red wines of Asti and Monferrato, Italy, but it is now quite exten- sively grown in northern and central Italy on account of its hardiness, its fertility, and the high quality of its product. It often bears heavily the third year, and this productiveness is maintained for many years. The Barbera is not choice in respect to the soil, but prefers a ferruginous clay and a warm east and south exposure. It is not easily hurt by frost, nor is it much subject to mildew. Being very vigorous it does well with short-pruning, being allowed more or less wood according to soil and vigor. Description. — Leaves over the average size, rather deeply sinuous, rather thick, a little puckered but almost glabrous on upper side, and flocculent pubescent on the lower; teeth alternately large and small, rather obtuse; petiolar sinus closed. Bunches over average size, a little branched, conico-cylindrical, some- what loose. Berries ellipsoidal and rather large; flesh somewhat firm and juicy; skin thickish, rather tough, bluish-black, and pruinose. Maturity occurs in the third period in Italy; at Mission San Jose, second period, but can be left on the vine through the third period without injury, maintaining its acidity. The canes of this variety are long and slender; and in strong soils, at least, seem ill-adapted to low short-pruning, as the branches would touch the ground. It should in such locations evidently be trained to stakes or trellises. Table of Production. Barbera. !^ H > 0 eg. -••^ •-1 (0 ^ O (D ! "O »-►» , fD -< •^^JQ. . 1-) 5=S : < ft) i* ' 0 cc , O ', 0 O OiCi lOiOOO oo I~;C^ Tf lO t^ lO lO lO CO t^ t— oicii c6 cc oi CO c6 ci c6 d ci 05-*l 1-1 t^ 05 m 1-1 O CO t^ 00 CD lO lO CD t^ lO lO lO »0 lO -"f lO 00 i-l00005:^(MCOCD^ 1 1^ !>• t^ !>• th Oi lO o :d CD Q ; • • • -^ • -^ ■ -j^ oo lO lO i-H oo O -^ iH -^ CT> lO ii— I lO lOCDlMi— ICO^HOOOD !■* (M COCi CO C-i i-i i-H C-i C-i i-i rH CD Tt< O CO O 00 CO 00 CD O? lO r-; lO C- CD 03 lO oioo'oD o ooaJoJoioJoDoi (M 00 t^ 00 CO OlOO COOCD 00 ■* COCOCOCO -"tl Acid as Tartaric. Sugar by Copper Test. Solid Contents by Spindle Date of Picking o 05 1-1 00 1-1 lO r^ 00 1^ 1^00 S 05 O 00 lO OO CO CO ■>*< CO CO CO 1-; CO in CO 1-; CO-^ >0 00 lO IM (N(M(>J CL pj-w 4^ o a o aToTu o O O OccccOO (M (N o o O O CO O m Orrs O C o3 C a m o o •— ( ..-< t-i !-i ft ft o o Vl; vi; \l>> c>l>;s:^ cl5 PI in r^ COi-(i-llOlO--Jod o> 'CO o C<)CO ■^ CO Pi > CO P5 CO 1-4 Q pel M O 1-3 O o o a 0) p. o p o o 6 Pi > o « lOCO coco 10(M NOETH ITALIAN TYPE — BARBERA. 137 o a a) P. O o o p IS (O 1=! a o o I M o o o o •-5 Pi M a o 73 ;-! as bo o e "I o o o 12; o e o o 5 _L^ -H (M fM <>^ o-r II o -tj o iM r^ CO e-ic-i i^ 00 i-i r-: lo CO CO O CO U3 CO (M C- ^ S +'-1 T-i ^ -M <^l 0-' I I, ; otj< o CO CO CD o CO !>i <-i 00 t^ t^ -* Tf CO be 138 UNIVERSITY OF CALIFORNIA. No. 786. Barhera Fina. From J. T. Doyle, Experimental Plot, Cuper- tino, The grapes arrived October 28, 1887, and were crushed the same day. The condition of the long-pruned sample was rather poor; on many bunches half of the berries were half-dried and mostly unripe, the full berries appearing overripe in most cases. There was consider- able early coulure. Bunches large, loose, and none packed, as in sam- ple from Mission San Jose; not very sweet to the taste, nor very acid. The short-pruned sample had very small bunches and berries; much coulured, but the general condition was better and more like a normal sample than the long-pruned; quite sweet, and also sufficiently acid. It looks like a second crop, or from the upper buds of the vine. The two lots fermented together will give some idea of the wine, but will hardly be a normal sample. The juice showed 23.56 per cent of solid contents. Fermentation of 168 pounds crushed began on October 29th, reached its maximum of 87° on October 30th, and remained at that point twenty-four hours. The murk was drawn off on November 2d, five days from crushing. The yield from the above amount was 13y^^ gal- lons, or at the rate of 158 gallons per ton. Record of Treatment and Tasting. — 1888. February 3. Wine racked from the lees. Febrttary 8. Condition bright, with pronounced acid, marked astringency, and very heavy body, the wine is not very much advanced. June 20. Condition bright, with deep color, pronounced development of boucjuet, roughish and very high but not bitter astringency, heavy body, and sharpish acid in after-taste. The sediment shows, under the microscope, effete yeast, amorphous matter, and traces of lactic germs; racked and pasteurized the sample for safety. No. 861. Barhera. From E. W. Hilgard, Mission San Jose. The grapes arrived September 25, 1888, and were crushed early the follow- ing day. Their condition was good and ripe; very little coulure. Juice showed 24.66 per cent of solid contents. Fermentation of 81 pounds crushed began September 27th, and reached its maximum of 90° on Sep- tember 28th; on October 1st it was pressed. The yield from the above amount was 6| gallons, corresponding to 163.6 gallons per ton. No. 861a. Barhera. From E. W. Hilgard, Mission San Jose. The grapes arrived September 27, 1888, and were crushed the following day. Their condition was very good, with the exception of a few moldy bunches. Juice showed 25.19 per cent of solid contents. Fermentation of 151 pounds crushed began on September 29th, and reached its maxi- mum of 97° on the 30th, the temperature gradually falling to 83°. On October 3d the wine was pressed; 12-^ gallons were obtained, correspond- ing to 162^ gallons per ton. Record of Treatment and Tasting.— ISSS. October 29. Action has ceased, but con- dition is not clear enough for racking; placed in the cellar. December 12. Racked; condition clear; bouquet only slightly developed; color and taste characteristic; a faint trace of sugar remains, but will, no doubt, ferment out; acid fair; tannin adequate. Lees sound. 1889. January 12. " Grapes gathered too early, but wine fine nevertheless." (E. W. H. and F. P.) February 23. Wine seemed of doubtful soundness, lees showing a small amount of lactic ferment; pasteurized. May 16. Racked again; condition clear. August 7. Condition bright; color good red, tending to violet; bouquet pleasant and marked; flavor smooth and agreeable; taste clean; body good; acid full; tannin and alcohol medium; quality good; stands 50 per cent dilution well. November 4. (Sample in one-gallon demijohn.) Condition bright, with a good ruby color; marked and agreeable bouquet; well-developed flavor; smooth taste; good body; full astringency; the acid is lower than in the keg sample; medium alcohol, and of good quality, but a little exhausted. NORTH ITALIAN TYPE — BARBERA. 139 1890. February 4. Lees sound. February 26. Condition clear, with a bouquet and flavor as good as at last tasting (keg sample). February 27. Racked again. July 17.' Lees sound; a bright wine with a good bouquet and full flavor, clean taste, good "acid and astringency; general quality good, but a little exhausted. August 11. Bottled the wine. 1891. February 12. Wine bottled May 16, 1889, is clear, has heavy deposit, not good bouquet, contains some bad acid germs, and was evidently bottled too soon. Wine bottled February 27, 1890, is clear and has no deposit; its bouquet is good and flavor full and agreeable; its acidity medium and astringency full; its general quality is high. It is the best of the three samples. Wine bottled August 11, 1890, is almost equal to No. 2, but with less bouquet. No. 915. Barbera. From E. W. Hilgard, Mission San Jose. The grapes arrived October 18, 1888, and were crushed the same day. Their condition was fair but overripe ; the berries somewhat flabby, some dried and half-dried ; but only a few, and only those that were on the ground, were moldy or rotten, showing the Barbera to be very little liable to damage by the weather, as these grapes had been ripe on the vines since September 25th, at which time they were overlooked when the others were picked. Juice showed 26.95 per cent of solid contents. Fermentation of 32.5 pounds crushed started visibly on the afternoon of October 18th, and reached its maximum of 94° on the afternoon of the next day. On the 20th the temperature had fallen to 91° (room 95°), when it was removed to a room kept at 75°. On October 22d the temperature had fallen to 79°, when it was pressed. The yield from the above amount was 3| gallons, corresponding to 147.62 gallons per ton. Record of Treatment and Tasting. — 1888. November 10. Taken to cellar. December 12. Racked ; sediment shows no unsoundness. As compared with No. 861, it is better in bouquet and vinous flavor, being three weeks later ; the tannin is about the same, but the acid seems more pleasant. 1889. January 12. "Grapes gathered too late, but the wine is fine nevertheless." (E. W. H. and t. P.) March 29. Pasteurized for safety. August 7. (Sample in glass.) Condition clear, with a good dark-red color, poor bou- quet, suspicious and flat flavor and taste, full acid, good astringency, medium alcohol, and poor quality ; it improves upon dilution. November 4. Wine completely spoiled, and was discarded. It had doubtless originally been tainted by unsound grapes. _„ No. 925. Barbera Fina. From J. T. Doyle, Experimental Plot, Cu- pertino. The grapes arrived October 23, 1888, and were crushed the same day. Their condition was good. Early and late coulure had badly damaged the crop. Juice showed 25.39 per cent of solid contents. Fermentation of 50 pounds crushed started October 24th in a warm room at 80°, attained its maximum of 97° on October 25th, and then gradually fell to 83.5° on October 27th, when it was pressed. The yield from the above amount was 3| gallons, corresponding to 155 gallons per ton. Record of Treatment and Tasting. — 1888. November 28. Action almost ceased; taken to cellar. December 11. Racked and pasteurized for safety, although the lees show no unhealthy germs, the sample being small. The condition is clear, with a bouquet well developed for its age; wine pleasant and sound. 1889. January 12. "Of the three samples from Cupertino this number is the best; grapes gathered just at the right time." (E. W. H. and F. P.) February 28. Racked again; lees sound. August 7. Condition bright, with a very dark red color, peculiar not agreeable bouquet, a flavor that seems rather too green, undeveloped taste, adequate acid, medium alcohol and astringency, and passable quality. It stands dilution well. 140 UNIVERSITY OF CALIFORNIA. 1890. February 10. Lees show lactic and some bitter ferments. February 13. Condition clear, but bouquet and flavor spoiled by lactic ferment. March 7. Racked. July IS. Lees full of acetic ferment. The sample having a vinegar taste was dis- carded. No. 1072. Barbera. From E. W. Hilgard, Mission San Jose. The grapes arrived September 17th in very good condition, no bad or dried grapes, and very few crushed. Their maturity was very irregular, some bunches being quite ripe and others still tasting green. There seemed to be a few bunches of the second crop. Grapes corresponded to Pul- liat's description, except that they were in general rather smaller and more oval. They were crushed September 17th. The juice showed 24.35 per cent of solid contents. The grapes ^ were divided into four parts for different methods of fermentation, called respectively 1072, 1072a, 10726, 1072c. No. 1072 consisted of 272 pounds of grapes fermented with the outside temperature at 72°. Fermentation started Seiotember 18th, attained its maximum of 98° on September 20th, and on the next day, being dry, the grapes were pressed; the duration of fermentation was ninety-six hours. The yield from the above amount was 24y^e- gallons, corre- sponding to 180.6 gallons per ton. No. 1072a consisted of 117^ pounds of grapes fermented with the out- side temperature at 95°. Fermentation started September 18th at 79°, and attained its maximum of 100° on the next day. The wine was pressed on September 20th. The yield from the above amount was 10| gallons, corresponding to 180.8 gallons per ton. No. 1072b consisted of 287^ pounds of grapes fermented in a closed vat; temperature of room, 70° F. Fermentation started on September 18th at 72.5°, and reached its maximum of 95° on the 20th. On September 23d temperature had fallen to 75°; the pomace and wine Avere left together in the vat closely sealed till October 19th, when they were pressed. The yield from the above amount was 28| gallons, correspond- ing to 162.7 gallons per ton. No. 1072c consisted of 167 pounds of grapes fermented in an outside temperature of 63° F. Fermentation commenced very gently on Sep- tember 18th at 72°, and reached its maximum of 93° on the 20th, gradually falling to 80.5° on the 21st, when the wine was pressed. The yield from the above amount was 14| gallons, corresponding to 175.2 gallons per ton. Record of Treatment and Tasting.— No. 1072. — 1889. October SO. Condition clear, with not pronounced bouquet; clean taste, agreeable but not marked flavor; high acid; well-proportioned body, astringency, and alcohol; quality good. November 11. Racked and tak;en to cellar. 1890. January I4. Bouquet very much developed; taste clean and agreeable. Lees contain only large amount of alconolic ferment. May 4. A bright and sound wine. Racked. May 15. Lees still sound. June 9. Condition bright; general quality good. July 10. Lees sound. J%dy SI. The sediment shows a few bitter germs. August 14. A bright wine, less matvired than a and b, but good, and perhaps better flavored. August 18. Racked again. September 29. A bright wine, and in good order, but acid seems to have increased. The sediment contains a few acetic germs. 1891. January 1. Lees contain still a very little acetic ferment. It is a bright wine, with a good bouquet and flavor, clean taste, and an acid higher than a; not so advanced, but well develo])ed. March 25. The wine bottled August 18, 1890, is spoiled. The main sample was racked. NORTH ITALIAN TYPE — BARBERA. 141 No. 1072a. — 1S89. October 30. Condition clear, with some, but not very agreeable, bouquet; somewhat flat taste, and the least acid of the four samples, except b; high astringency, and medium alcohol and body; general quality fair; requires blending. .1890. January IJf. Flavor developing, and not so raw as No. 1072, but bouquet not very agreeable, almost suspicious. The sediment is sound. April "27. Racked the wine. May 15. Lees sound. J%me 9. Condition bright; bouquet and flavor improved; the most advanced of the series, but the roughest in taste. July 31. Lees show much " pastorianus" ferment. August 14. A bright and much improved wine since last tasting. Racked again. December 31. Lees sound. 1891. January 2. Condition bright, with good bouquet and flavor, clean taste, medium acid and astringency; well-matured wine of good general quality. March 16. Racked again. The wine bottled August 19, 1890, is spoiled. No. 10721). — 1889. October SO. Condition nearly clear, with a slight bouquet, clean taste, agreeable flavor, acid much the lowest of the four, high astringency, medium alco- hol and body, and good quality. November 11. Racked and taken to cellar. 1890. January 16. Rather rough taste, agreeable bouquet, and wine not as much developed as No. 1072. Lees sound. May IS. Wine bright and sound; racked. May 15. Lees still sound. Jtine 9. A bright wine, with a good bouquet and flavor, and smoother tlian No. 1072. July 31. Lees contain much " pastorianus " ferment. August 14. A bright wine, with a delicate and pleasing bouquet and flavor, and quite sound taste. August 18. Racked the wine. 1891. January 1. Lees show " pastorianus " ferment and a little of acetic ferment. January 2. Condition bright, with a somewhat acetic odor, high acid, good flavor, well aged, and of good quality, but rather thin. March 19. Wine bottled August 18, 1890, is spoiled; the wine from keg racked again at date. No. 10120.— 1889. October SO. Condition clear, with a clean taste; flavor disguised by acid, which is high; good astringency; medium alcohol and body; of a general quality, but the acid is too high. November 7. Racked and taken to cellar. 1890. January 16. Bouquet good, and the somewhat prominent acid toned down; the flavor is fruity. I^ees sound. May 2. A bright wine, with slight suspicion of tainted acid. The wine in bottle spoiled by lactic ferment; racked. May 15. Lees show a little lactic ferment. March 29. Wine not quite bright, and has a perceptible lactic taste; pasteurized. June 9. A bright wine, somewhat flat; light color, and very slight lactic taste. July 3. Lees show a few dead lactic germs. August 14. Bright wine, but tastes a little of bad acids; racked again. 1891. January 1. Lees show both lactic and acetic ferments. A bright wine, with vapid bouquet and flavor, high acid, and a general insipid and exhausted quality. March 16. Racked. The wine bottled August 19, 1890, is spoiled. No. 1132. Barhera. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived October 3d, and were crushed the same day. They were in good condition, but much covered with sulphur. They were in close, medium-size bunches of large oval grapes. Maturity was complete. Juice showed 24.25 per cent of solid contents. Fermentation of 109 pounds crushed started October 4th, and attained its maximum of 89° on October 5th. October 7th half of the amount was pressed, and the other (1132a) left on the pomace for color experiment. The yield from the above amount was 8| gallons of wine, corresponding to 158i gallons per ton. Record of Treatment and Tasting.— No. 1132.— 1889. October 30. A marked bouquet; an agreeable and developed flavor; clean taste; full but not too much acid; high tannin; medium alcohol and body; quality good. November 12. Racked and taken to cellar. 1890. January 17. Wine clear and taste sound; bouquet advancing. Lees sound. April 2. Racked. May 15. Lees still sound. Jtme IS. Condition clear, with a little bouquet; good flavor; pleasant acid; tastes of cask, otherwise of good quality and sound. August 4- Lees show some acetic ferment. 142 UNIVERSITY OF CALIFORNIA. December SI. Lees show much "jmstorianus" ferment, 1891. Jamiarv 7. Condition bright, with slight boiiquet and little flavor. The wine has deteriorated since last tasting. March IS. Bottled the wine. No. 1132a. — 1S89. November 12. Pressed and taken to cellar. 1890. January 17. Condition clear, with good but not very dark color; not marked bouquet, and flavor not as good as in previous wine; the taste is a little flat; full acid and astringency; medium body and alcohol, and the quality lower than the other wine, but still good. Lees show only alcoholic ferment. April 2. Racked. May 15. Lees still sound. June 13. Condition clear, with a slightly acetic ordor, and a flavor somewhat covered by acetic taste; the quality is much inferior to No. 1132. August 4. Lees contain lactic ferment. December SI. The sediment is still full of lactic germs. 1891. January 7. The wine being quite spoiled was discarded. Discussion of Results. Siiininarily the above record shows the following points: The Barbera, in regard to its productiveness, has shown itself to be a good bearer at the Cupertino Experimental Plot. In 1889 the crop gath- ered was at the rate of about 3^ tons per acre; in 1890 it was at the rate of 6f tons. The latter may be taken as an abnormal crop, so long as no other example has been had of the same kind, for the Barbera has never been found to be so heavy a bearer as the Fresa. At Mission San Jose it has borne, after the second year from the graft, at the rate of about 3 tons per acre, the bearing being exceedingly uneven; some vines loaded, others almost barren, and remaining consist- ently so in successive seasons, thus apparently indicating that, as in the Ploussard, the wood should be selected from fertile stocks. In exposed locations it has shown occasional aggravated coulure from sunburn of bloom. The saccharine strength of its grapes reaches about 25 per cent of sugar as an average, which comes very near to the sugar percentage of other Piedmontese varieties already tried. The same cannot be said in regard to its acidity, which has varied from .71 to 1.34 per cent, and therefore shows it to be the most acid grape that attains such high sac- charine strength, thus being of special importance for warm locations. The alcoholic strength of its wine ranges from 11 to 12.54 per cent (volume), except in case of the 1888 vintage from Mission San Jose, when the wine reached 13 per cent of alcohol by volume. As to tannin, it has varied from .15 per cent in young grafts to .351 per cent in older vines; but while making quite an astringent wine, the Barbera does not surpass the Fresa in this respect. As to color, it has shown itself to be quite near the Fresa, but remains, like the latter, inferior to the Bonarda; however, it has a satisfactory color. Acidity is also one of the peculiar qualities of the Barbera, producing the most acid wine of the whole Piedmontese varieties; but in California, this acidity is not as high as in Piedmont, while 6n the contrary it seems, as to body, to be higher than what it is reported from Italian analyses. This, of course, is due not only to the different nature of the California soils, which generally have, so far, produced heavy-bodied wines, but also to the long training given in the culture of the Barbera in Piedmont (resulting in a lower amount of sugar and higher amount of acidity), and to the longer fermentation there than here. In view of the probable future of the vinification of the Barbera NORTH ITALIAN TYPE — BARBERA. 143 grapes in some localities of the State, we made in 1889 some experi- ments of different fermentations with this variet3\ The first experiment was made upon grapes donated by Professor Hilgard, and consisted of the following samples: No. 1072. — Usual fermentation (floating cover) at 72° F. (outside temperature). No. 1072a.— Fermentation at 95° F. No. 10726. — Fermentation in a closed vat. No. 1072c.— Fermentation at 63° F. Upon another lot of grapes obtained from the Cupertino Plot, and marked 1132 and 1132a, a color experiment was conducted. In glancing at the analytical results of the wines of the 1072 series, we see at first that the largest amount of alcohol is found in the case of the fermentation in a closed vat, the proportion being 12.18 per cent by volume; and the lowest amount (11.45) in the fermentation at 95° F. This of course is due to loss by evaporation, and to the incomplete transformation of the sugar. Then we note the percentages of 11.91 and 12, respectively, for the "usual fermentation" and for the "fer- mentation at 63° F." Evidently these data confirm the opinion that the temperature has a large influence on the formation of the alcohol in the wine; the proportion of this ingredient being higher in a closed vat and at a low temperature, and always lower in the case of fermentation at a high temperature, or when the mass of the liquid has the largest surface contact with the air. The reverse occurs in regard to the acidity. This has been found to be higher at pressing (1.10 per cent) in the case of open vat, and lower (.57 per cent) in the fermentation in closed vat; and this percentage was the lowest of all the series, while it was .99 and 1.02, respectively, for the fermentation at 95° and at 63°. After eight months this acidity had fallen almost equally in all the four samples, and varied from .50 to .55 per cent, but remaining still in the same ratio as at pressing. The proportion of tannin was higher (.231 per cent) in the close fer- mentation on account of the longer maceration of the pomace in the liquid ; lower (.214 per cent) in both the fermentations at 95° and 63°, while it was .220 per cent in the usual fermentation at the average tem- perature of 72° F. However, it was in every case a good tannic wine. As to body, no difference was observed in the samples Nos. 1072, 1072a, 10726, for which the proportion was 3.55 per cent; while in No. 1072c, with the fermentation at 63° F., the percentage of body was 3.38. This can be easily understood, as it is known that the dissolving power of the alcohol for the extractive matters increases as the temperature of the liquid in fermentation iii^reases. As to color, if we compare the four different samples one month after the first fermentation, we see that the highest amount is reached by the wine fermented in closed vat, on account of the maceration of the pom- ace ; but such proportion quickly decreased, as occurred in the case of the fermentation at 95° F., and seems to be due especially to the lower percentage of acidity, which greatly influences the stability of the coloring matter. In the case of the fermentation at a lower temperature and in presence of a larger amount of acidity at the time of pressing, the coloring matter has been more stable. At seven months from pressing the most deeply colored wine was that from the usual fermenta- tion, and the least colored was that fermented at 95°. 144 UNIVERSITY OF CALIFORNIA. Nos. 1132 and 1132a represent samples for color experiment. The first fermentation having ceased in No. 1132, only half of it was pressed, and the other (1132a) left on the pomace in order to see how large would be the oxidation of the coloring matter. The ditference in color, however, has been quite small; on the day after pressing, the diff'ference was onl}^ 2 per cent in favor of No. 1132, while after seven months it was only 1.2 per cent in favor of the same number. Sample 1132a resulted in less acid and more alcohol than sample 1132, but as to quality it was very inferior to the latter. In general, the long maceration on the pomace has been the cause of the dilference against the conservation of color. Finally, concerning the different modes of fermenting this variety, the Barbera has proved to be well adapted to either of them, giving satisfactory results as to the composition of the wine. It can therefore be used for vinification in warm countries as well as in cool locations. In quality the wine itself has proved generally good and has kept well, but it has shown, as is generally the case in all Piedmontese wines, that it should be bottled later than other wines, because it requires a longer time for its complete defecation. It will then have lost a part of its high acidity and astringency and acquired an agreeable bouquet, a pleasant flavor and taste, which reminds us of the Bordeaux wines. BONARDA. According to Count di Rovasenda, the Italian ampelographer, two different varieties are cultivated in Piedmont under the name of Bonarda. One of them, which is especially used as a table grape, is sometimes also named Balsamea, and is cultivated in the Ivrea, Biellese, and Alto No varese districts; while the other one, viz.: the true Bonarda, is found in the hill lands of the Turin, Monferrato, and Asti districts. The latter variety is principally used for wine-making, and sometimes also for the table. The vine is vigorous and productive, and only very little attacked by mildew. The grape gives an abundance of must, which is somewhat thick, but is deep colored. It is very useful in vinification; alone, it makes a heavy dry wine of good character, which improves greatly in the bottle. It is used frequently to correct musts of low quality in order to obtain good table wines for the trade. On heavy soils exposed to the sun, the Bonarda gives a good crop of fine quality, but it does not bear prolonged cold weather. Count di Rovasenda reports that he obtained some fruit even in the second year from a plantation of Bonarda made by himself from cuttings. Description. — Leaves of medium or above medium size, almost entire, nearly glabrous on the upper side, while below they are covered with a lanuginous down, which in the fall turns reddish at the edges of the leaves. Bunches above medium size, long, conico-cylindrical, branched, loose rather than compact. Berries above medium size, spherical; flesh firm, juicy, quite sweet, slightly astringent; skin_ tough, and of a good black and pruinose aspect. Maturity second period. NORTH ITALIAN TYPE BONARDA. Table of Pkoduction. 145 BONARDA. ii H > 0 Id ►1 —2. 3 TO fD o < 5^ ; o 'B . I •-*» 4 14 3.5 6 23 3.8 14 80 5.6 20 200 10.0 4 20 5.0 20 142 7.0 o o 3' 1888— No. 905 (1). J. T. Doyle, Experimental Plot, Cu- pertino No. 905 (2). J. T. Doyle, Experimental Plot, Cu- pertino No. 906 ( " True "). J. T. Doyle, Experimental Plot, Cupertino 1889— No. 1149 (Corba Barba Gelata?). J. T. Doyle, i;x- perimental Plot, Cupertino No. 1157 ( Provinante?). J. T. Doyle, Experimental Plot, Cupertino 1890— Row 102. J. T. Doyle, Experimental Plot, Cuper- tino '-. Oct. 9 Oct. 9 Oct. 9 Oct 8 Oct. 9 Oct. 15 10-H 146 UNIVERSITY OF CALIFORNIA. Ash Bod^. Volatile Acid ■0.2 o At Six to Eight Months..- At Pressing Tannin. O lO »o OOO CO c*< CO -^ cj t» cj OOOOOO o OOOOOO S S S G S C V> V» V» +j +j -t-^ f^ ^ ^^ ^^ ^^ I-, Q^ ^ i <-> >> >> OOOOOO HHHHHH p:^::^ i-i 1-5 1-5 '-^ ^ •-^^^ . Ci t-^ im' ■* in ininco-^incooooo So O ^^ 1—1 CO CO CO OT 05 iH "H 1-1 i-l 1-1 do'dddddo Q oT '>, O ►-5 00 oo CO 00 CO eS O 03 •O u a o m O P3 cS o o # NORTH ITALIAN TYPE BONARDA. CoLOK Readings. 147 1888. 1889. BONARDA. John T. Doyle, Cupertino. No. 'J05. No. 906. No. 1149. Must - , , . ( Date - - -- (5ctober i5. 90.9 1-2 V.R. 61.5 2 V.R. .50.6 2 V.R. 25.0 3 V.R. 26.6 4 V.R. October 16. 80.0 2 V. R. 71.4 2 V. R. 68.9 3 V. R. 61.5 2 V. R. 63.0 2 V. R. October 14 At pressing j (.QlQj. 137.9 1-f V. R. 114.2 V.R.-f-lV.R. 610 IV R One month ... . Two months -- Three months - 52.6 IV R Four months 50.0 IV R Five months - - -._ 47.0 IV R Eight months . 20.0 IR. 53.3 2 V. Ji. Nos. 905, 906. Bonarda. From J. T. Doyle, Experimental Plot. Cupertino. The grapes arrived October 10, 1888, and were crushed the following day. Their condition was good. Three different lots arrived, labeled Bonarda No. 1 (905'), Bonarda No. 2 (905^), and "True" Bon- arda, or 906. Nos. 1 and 2 resembled each other very closely in all par- ticulars, but No. 2 has less sugar, which might be due to pruning. The true Bonarda was much thicker skinned than Nos. 1 and 2, although externally it closely resembles them. The true Bonarda When pulled from the stem pulls clean, but Nos. 1 and 2 leave an unusual amount of pulp behind, almost as much as the Mondeuse. The berries of all are round and small, with good color. The stems of the "true" are drier than those of Nos. 1 and 2. Bunches cylindrical and medium length. Juice of No. 1 showed 24.16 per cent of solid contents; No. 2, 24.64 per cent, and the true Bonarda the same. Fermentation of a mixture of 22^ pounds of No. 1 and 65^ pounds of No. 2, started October 12th; attained its maximum of 85° October 14th, and was pressed the next day. Six and five eighths gallons were obtained from the mixture, corresponding to 157.74 gallons per ton. The true Bonarda, crushed October 11th, was placed in hot-box. The maximum temperature obtained was 93° on October 13th. It was pressed on the afternoon of October 15th. The quantity of wine obtained was | gallon from 12.25 pounds crushed, corresponding to 142.6 gallons per ton. Record of Treatment and Tasting. — 1888. November 28. Taken to cellar. December IS. Wine clear, with undeveloped bouquet, high alcohol and astringency, and medium acid. Lees sound. 1889. January 12. An excellent light wine, just the thing wanted hereabouts both as to flavor and lightness. March 29. Pasteurized. May 16. Racked; condition clear. August 7. Condition bright, with a good red color; little, but agreeable bouquet; pleasant flavor; developed taste; good bodv; medium acid and alcohol; full astringency; of good quality; stands dikition fairly well. November 11. Agrees with last tasting; bouquet has improved and wine matured. 1890. February 10. Lees contain considerable amount of " pastorianus " ferment. February 15. Condition bright, with a good color; rather improved bouquet, but rather exhausted taste, though still sound. March 10. Racked. No. 906, or True Bonarda.— 1888. November 22. Racked and placed in cellar; wine clean, vinous, and sound. 1889. April S. Racked again; condition clear; clean, with full acid. Augu.st 7. Bright, with very good violet-red tint; undeveloped bouquet; slightly flat flavor; slightly bitter taste; good body; full acid and astringency; fair quality; stands dilution well. November 5. Two bottles (that remained) quite spoiled. 148 UNIVERSITY OF CALIFORNIA. No. 1149. Bonarda No. 1, or "Corba Barba GelataV From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 9, 1889, and were crushed the same day. They were in good condition. The bunches were medium size, conical, shouldered, and compact. Grapes medium round, or slightly oval; skin rather thick and tough, and dark colored; flesh soft and juicy; juice slightly red; stems green and slender; pedicels short. They had passed their maturity, some dried grapes being on most of the bunches. Picked the day after a heavy rain. The juice showed 25 per cent of solid contents. Fer- mentation of 98^ pounds crushed started October 10th; reached its maximum of 88° on the morning of October 12th; on the 14th the wine being quite dry, was pressed. The yield from the above amount was 8| gallons, corresponding to 172.2 gallons per ton. Record of Treatment and Tasting.— iS■ di tA c\ tA (n c0 0000 ^ By Weight m; cc r~; CR 1-; 0 t-^ oo' 03 oi oi 05 * ■*- -V- A oVi o CO 00 00 ■<:*< CD -H Asn - CO CO (N CO lO CO (M_ 1-1 o^cooo t^-^ 03 IC CO TlH I>- 03_ Acid as Tartaric CO H r-i t^ ^ CO COt^lM 00 s Sugar by Copper Test.. 1— ( CO t~; 00. CO iH CO IC CD 03 Tji a tH (M (M (N (NIM ^ Solid Contents by s M ^ 03 lO Q O CO CO CD r^03O3 Eu Spindle 1>^ -r)! ^' CD 03 CO CO O tH (M oc O CJO^ • „ „ - „ -X3 ^ 03 aj oj m aiojoj'U-t^^H^^ ri; ^^-3>> >. >.>»sc5oo 2 OO ^ S^QQ « QQ a^ &C . . H HH-eS^^^ . . . O ggl-jH^ 1-5 H^>-5^ o 05 CPO03-*'*iTti(M C^ ffil -^ — 1 (M O i-H CO lO lO r^ 03 03 rH i-H 1-1 d 6 6 6 6 6 6 6 CO t^OO 03 O 00 00 00 00 03 00 00 00 00 oo iH T^T^ 1- 1 152 UNIVERSITY OF CALIFORNIA. C f^ o 0) o3 £3 IH S "-I C5 Z s 133 O o to CO oo O a p< o p o O o -d (35 n o ,i3 o o d ^^ I. ' -§ ^ i y ■o vd CO C^l o 03 -^ O 00 00 oo' '^ d^-gi CO "^ lO CO CO CO :«5 .Pi o o 05 I CO I CO id 1 ^" ! '-' ^ iM (N I ■ I in CO iP5P^p4 : 'Pi 'Pi o o cooo p -* CO c-i 0) NORTH ITALIAN TYPE FRESA. 153 No. 740. Fresa. From J. T. Doyle, Cupertino, Experimental Plot. The grapes arrived October 15, 1887, and were crushed October 17th. Their condition was very good; fully ripe, and enough acid; average coulure, quite 50 per cent, and berries on the whole larger than last season. The juice showed 24.82 per cent of solid contents. Fermentation of 97 pounds crushed began on October 18th, and reached its maximum of 84° on the 20th. The murk was drawn off on the 24th, seven days from crushing. The yield from the above amount was 7jq gallons, or at the rate of 153 gallons per ton. Record of Treatment and Tasting. — 1887. December 9. Racked and pasteurized the young wine for safety. December 16. The wine has too much carbonic acid gas to allow of a proper judgment; it is strongly astringent, apparently sound, and contains a little sugar. 1888. February 8. A satisfactory wine, with a peculiar flavor, something like Zinfan- del; its condition is bright, and body light. May 23. Again racked the wine. June 8. Condition bright, with a well-developed bouquet and vinosity, moderate acid, but slightly acetous; high astringency, and rough and bitterish after-taste. The micro- scope shows, in the sediment, a small amount of acetic ferment. 1889. November. (Sample in bottle.) Condition bright, with a good, dark, purplish-red color; marked bouquet; agreeable and vinous flavor, and clean taste; full bodj^, alcohol, and astringency; medium acid, good quality, and will stand dilution with nearly 100 per cent of water. No. 924 (long-pruned) . Fresa. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 23, 1888, and were crushed the same day. Their condition was good, considering that they had been picked since October 18th. They presented a somewhat wilted appear- ance; stems commencing to dry out; berries sweet but with adequate acid; coulure percentage low. Juice showed 26.69 per cent of solid contents. Fermentation of 38.5 pounds crushed started on October 24th, and reached its maximum of 102.5° the next day;* on the 27th it had fallen to 91.5°, and was pressed the same morning. The amount of wine obtained was 2|f gallons, corresponding to 100.65 gallons per ton. Record of Treatment and Tasting. — 1888. November 28. Taken to cellar. December I4. Lees show lactic germs; pasteurized. 1889. January 12. "Good; very like the Zinfandel, and would have been preferable, being of higher' quality." (p]. W. H. and F. P.) February 28. Racked; lees show effete yeast and dead lactic germs.. August 7. Condition bright, with a color twice as deep as Fresa, No. 919. Very marked and agreeable bouquet; pleasant flavor, clean taste, good body and quality, full astrin- gencj', acid, and alcohol; stands dilution very well. 1890. February 10. Lees show some bitter ferment. February 13. Condition bright, with quite a clear taste; wine still rough, but pleasant. No. 919 (short-pruned). Fresa. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 19, 1888, and were crushed the same day. Their condition was only fair; each bunch had either dried or half-dried berries; coulure mostly early, varies from 10 per cent in some bunches to 85 per cent in others; fully ripe, with full acid; berry oval, medium size with considerable bloom (pruinose). Juice showed 24.64 per cent of solid contents. Fei-mentation of 155 pounds crushed started October 20th, and reached its maximum of 93° on the 21st. It was pressed on the 24th. The yield was 12| gallons, corresponding to 164.5 gallons per ton. Record of Treatment and Tasting. — 1888. December 3. Taken to cellar. December 17. Racked; condition clear, with a pleasant, sound taste; a bouquet develop- ing, and something similar to the Zinfandel; heavy body; medium alcohol; of high quality; lees sound. * Fermented in a hot chamber on account of slow starting of fermentation. 154 UNIVERSITY OF CALIFORNIA. 1889. March 18. Lees show lactic germs; pasteurized. May 16. Racked again; condition clear. August 7. Condition bright, with a good red color, a very marked and agreeable bouquet, nutty flavor, developed taste, good body^ medium acid, and full astringency and alcohol; quality is very good, and stands dilution very well. November 12. Tasting agrees with that of August 7th; quality very good. 1890. February 10. Lees show some bitter ferment. February 22. Condition bright; wine mature; retains its high quality. No. lOJfS. Fresa. From Margherita Vineyard, Fresno. The grapes arrived September 5, 1889, and were crushed the following day. They corresponded to Pulliat's description, with the exception that the berries were smaller and the color darker. Quite overripe ; commencing to dry up. Condition not good on account of loose packing, and there being but a very small quantity, it was fermented for color testing only. Three fourths of a gallon were oljtained. Juice showed 29.75 per cent of solid contents. Fermentation started on September 7th ; the maximum temperature of 75° was reached in the afternoon of the same day, and it was pressed September 12th, being still very sweet. On September 14th the solid contents were 12 per cent, and on the next day 9.9 per cent, when the wine was quite spoiled and therefore rejected. No. 1145. Fresa. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 4, 1889, and were crushed the same day. Bunches very irregular, generally small, loose, and shapeless, but some- times long, cylindrical, and close; sometimes shouldered; grapes round, medium size; skin thick and rather tough; flesh soft and shriveled from pverripeness; condition otherwise fair. Juice showed 23.9 per cent of solid contents. Fermentation of 187 pounds crushed started October 5th and reached its maximum of 92.5° on the 6th. On the 8th it was pressed. Eleven and nine sixteenths gallons of wine were obtained, corresponding to 168.8 gallons per ton. Record of Treatment and Tasting. — 1889. October 30, Condition nearly clear, with advanced bouquet, a pleasant and vinous flavor, clean taste, high acidity and astrin- gency; its general quality promises well. December 7. Racked and taken to the cellar. 1890. January 17. Condition clear, with fair color, marked and rather coarse bouquet, characteristic flavor, clean but rough taste, medium acid, high astringency, good body; whole wine is rough, but with all the qualities for keeping well. Lees sound. May 11. A clear, sound, and promising wine, but still rough and somewhat coarse. Racked. May 19. Lees show a little lactic ferment. Pasteurized the wine. Jime 3. A bright wine, with its bouquet and flavor toned down, and the wine in general smoother, but high astringency remains still. It seems to have improved since last tasting. July 31. Lees sound. August 29. A bright, well-developing wine. 1891. January 1. Lees sound. The wine is bright, and has bouquet and flavor fairly agreeable, but coarse taste, rather flat; medium acid and astringency; general quality fair. March 24. Racked and bottled the wine. Discussion of ResuUs. The Fresa, at the Cupertino Experimental Plot, has proved to be a heavy bearer if pruned long, while short-pruning gave always a poor crop. In 1888 the crop from long-pruned vines was at the rate of about 4f tons per acre, while from short-pruned vines the rate was little more than 1 ton per acre. In 1890, on account of coulure, the rate was only about 4 tons per acre from long-pruned vines. It may in general be rated like the Zinfandel in this respect. The grapes at the time of maturity frequently contain more than 26 NORTH ITALIAN TYPE — REFOSCO. 155 per cent of sugar, and the proportion of acid is from .63 to .77 per cent; while in a warm climate, like that of Fresno, a higher percentage of sugar (29.67) and a lower proportion of acidity (.48) were observed. The wine, so far as experimented with, seems to give more than 12 per cent of alcohol by volume, and to be more astringent than all other Piedmontese varieties; in fact, tannin in the Fresa varies from .33 to .42 per cent, while its acidity is lower than in the Barbera wines. In body it stands generally with the Barbera, being a heavy-bodied wine. It seems to be the most highly colored wine among those obtained from the Pied- montese varieties, except the Bonarda. It runs very nearly with the Zinfandel. The Fresa wine is a very good keeper, but it ages slowly, therefore it is important to ferment the grapes with other varieties, as stated in the introductory paragraph. REFOSCO AND CRABb's BLACK BURGUNDY. Refosco. The Refosco is especially cultivated in the Venitian region, Italy, where it produces a blending wine, rich in tannin, acid, and coloring matter. The vine is strong, vigorous, and a good bearer when placed in calcareous and deep soils; it does well with long pruning, but it seems to do the same with half-long or short pruning, according to the vigor of the vine and the nature of the soil. Description. — Leaves large, five-lobed; lobes lengthened and acumi- nate, covered on the lower side with a short and compact lanuginous pubescence, which is somewhat less thick on the veins and petiole; sinuses deep, or rather deep, making a closed or nearly closed opening by the approach of the upper part of the lobes; petiole of average length, rather slender, reddish, like the veins, at their point of junction. Bunches average size, lengthened and cylindrical or slightly conico- cylindrical, a little shouldered, rather compact, and slightly curved; peduncle rather long, somewhat strong, woody to the node; main stem strong, of yellowish-green color. Berries spherical, or almost spherical, small or under average size; pedicels strong and swollen at the base of the berry, reddish-brown; skin thick, tough, at first of light green color, changing to rose, afterward to bluish-black, very pruinose; flesh some- what firm, juicy, with a slight acid taste. Maturity (in Italy), third period. 156 UNIVERSITY OF CALIFORNIA. 5?; Ash Body. CO Volatile Acid o At Six to Eight Months At Pressing . Taiiniu. si o By Volume . By Weight » K O an CO rt t^>o (N Body. -- CClt^O oc t^ ) I^ O * „, CO CD lOiOCO in w Months 0) • . (U . . ... rS OS 5Eh t^ ^O -* ^05 lO (N(N(N o At Pressing "*. Qt- lO qCO -^ COtJ<-^ 1^; ■ ■ ^ lOOO o o ■^00 0(M Tt< O >ft i-H 10(NI^- ^ m \0 ^ t- 05 O 05 05 0 05 05 O ■r-l -V- 1-1 -^- iH r-{ % ^. in -"t CO -^ C -^.A,^ , Ash . eg c2=oc323Sfc2a 1 ^^ «.•! ^' VJ' >!■ >!■ to'.' »--. V.-. 05 t- OCO t- 051^ t~ COOlOl0 05mCO Acid as Tartaric oq "^. (M_ r-. .^_ .^_ Tj; CO CO Tt; lo lO CO iq CO 7—4 CO 05 1 05 CO 1 tH -^ i-l-<#O5050D 1 iH 05 'CD CO CDJr^iHiHCO 1 lO -#■ ', CO ■^' CO CO ic in rH Sugar by Copper Test.. I- 00 oo' (M rH 1 (N . .if. .hi).. Aka^ W o oj y ojr >>>;>; ; a C-l ' . -\-r-t VO lO lO in CO I'; CO O C CO CO i-i CO O 05 1 o aT o CD CO CO CO CO »-( \ IN pipic:5P^e4p4 I »"->>->?>>> 1 CI 38 H 1— 1 ' +j -l-'H Tf CO CO IC 1 ^ VO iCi CO p CO (>1 1 »— ' d ; 1^ » CO 04 CO Oi 00 05 1 CO CO CO (M l:~ --I 1 w P5 ip4(iip4 ipcj Qi 5 o lO 1 o> ;>f^> ';> ■= m-^ 1— ♦ ' -|-;(M llMCOCO 1 >0 J. Gal Mis Sau d ! O 1 CO 1 t^ 05 t-; 1 Tj< CD ' lO <>i lO 1 00 lO 1 CO (N C<1 , <-! p^p5'p4«pi i > H 1 ■>>> i i 1— ( ^ d ' o 1 1 CO i-» 2; ; O ^ ^ o t^ t^ ' ' c i> ! 05 CO (N O O 1 1 C 5 1 ^ COCO CO CO 1 [y H 1 O < PiPipi i pitf i ^ o3 -vl) g i iHr-l ', « GO , -IJ (M lO O O o d 1 ao i> > i i — * 1 J. T. D Exp'tal Cuper CJ 1 ^ 1 ! T-l 1 1 35 1 £ o g i^' >d 1 ! S i M 1 ' 1 tH ■o p4 ic4 « ; ; ^ 1 Hilgar isslon n Jos6. o > i i 1-1 1 d CO . t~ ^^^ :z in 1 1 M ! ■ >d ! o ^ 1 1 't" 1 w CO ;co 5^ 1 1 i-( \ -4-3 ij5 d p:i«« p4 W p4 J. T. Doy Exp'tal P Cupertin ci c- > \> i> to C CJ O ^_ ^_ iq CO ! 05 1 '^ l05 in c>i <-! 1^ ' -* 1 '*' Tfi rt< CO C-) ;c^ 1 "^ oj ' ^ ^ ing ith. iithi ont mth nth ths ont ont o -*- t press ne mor wo moi hree m our mo ive mo ix mon even m light m ^ ; < cHt- HpH^OJ aiW 1 160 UNIVERSITY OF CALIFORNIA. No. 1094- Refosco. From John Gallegos, Mission San Jose. The grapes arrived in good condition on September 19, 1889, but not in suf- ficient quantity for making into wine. They corresponded to Pulliat's description, except that the grapes were rather oval and very firm. They were quite mature. Juice showed 25.9 per cent of solid contents. No. 1136. Refosco. From J. T. Doyle, Cupertino. The grapes arrived October 3, 1889, and were crushed the following day. They were in rather bad condition, the box having been smashed. Bunches large, branching, irregular, and not compact; berries slightly oval, medium to small in size; skin tough and astringent; flesh rather firm, but juicy; juice acid and without special flavor; stems thick, strong, and woody. Juice showed 23.5 per cent of solid contents. Fermentation of 21^ pounds crushed started October 5th, reached its maximum of 82° on the next day, and the wine was pressed on the 8th. The yield from the- above amount was lyV gallons, corresponding to 157 gallons per ton. Rbcord of Treatment and Tasting. — 1889. October SO. (In glass.) Wine turbid and too young to judge of its qualities. December 3. (In glass.) Condition bright; color very dark; an almost imperceptible bouquet; neutral flavor; flat taste; adequate alcohol, acid, and astringency; and of good quality; racked and taken to the cellar. 1890. Janvary 30. Condition bright; taste has improved. Racked again. Lees con- tain lactic gernis. 3Iay IS. Condition clear; vinous taste; considerable carbonic acid gas; pasteurized. June 23. A clear wine, with full and pleasing flavor, high astringency, and deep color. General quality quite rough but good. 1891. March 27. A clear wine, rough and undeveloped still, but sound and drinkable. No. 690. Crabb's Black Burguvdy. From E. W. Hilgard, Mission San Jose. Grapes arrived September 28, 1887, and were worked the following day. Their condition was excellent; bunches compact, very little coulure; very characteristic; sweet to the taste, and yet with acid enough to give zest. The same grapes tested a week before, in the field, gave only a few tenths per cent less sugar than they do at present. The vines are grafts of the spring of 1886. on Californica stock. The juice showed 24.89 per cent of solid contents. Fermentation of 109 pounds crushed began on the evening of September 29th, and reached its maximum of 93° on October 2d, and remained very violent in its action for two days. It was drawn off on October 5th, six days from crushing. The yield from the above amount was 8^ gallons, or at the rate of 149 gallons per ton. Record of Treatment and Tasting. — 1887. December 7. Racked the young wine. December 19. Condition clear, with heavy body; undefined bouquet; low acid; not clean-tasted. 1888. February 9. Fairly developed bouquet; light acid, and medium-heavy body A sound, fairly smooth wine. May 28. Under the microscope the sediment shows effete yeast and traces of lactic ferment. Racked and pasteurized the sample. June 28. Condition bright, with very characteristic bouquet; medium body; good and pronounced astringency; slight lactic taint in the after-taste. No. 7S2 (long-pruned). Crabb's Black Burgundy. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 14, 1887, and were crushed the following day. The condition was excellent; a great deal of early coulure, hence bunches are not compact, but other- wise sound. Average size of bunches and berries about the same as those from Mission San Jose, No. 690; sweetness not striking — not over 24 per cent, if that much. Compared with the Refosco, Crabb's grape is quite elliptical instead of nearly round; average size of bunches less and NORTH ITALIAN TYPE — CRABB S BLACK BURGUNDY. 161 more compact. The juice showed 25.22 per cent of solid contents. Fer- mentation of 100.50 pounds crushed began on October 16th; during a vio- lent fermentation it reached its maximum of 84°; continued very active until October 21st. The murk was drawn off October 24th, nine days from crushing. The yield from the above amount was 7|f gallons, or at the rate of 158 gallons per ton. Record of Teeatment and Tasting. — 1887. December 16. A sound, mild wine, with good bouquet. 1888. February S. Raclved tlie wine from the lees. February 8. Condition bright, with heavy body; sound acid and pronounced astrin- gency. May 2Jf. A microscopical examination of the sediment shows a small amount of lactic ferment; racked and pasteurized the wine. Jtme 16. Condition bright, with well-developed bouquet, very marked astringency, medium acid; and high body and alcohol. No. 761 (short-pruned). CrabVs Black Burgundy. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 20, 1887, and were crushed the following day. Their condition was fair, but overripe, being six days after the long-pruned was sent; very sweet, with low acid; vapid tasted; bunches rather small and scraggly from coulure, which will amount to some 50 per cent. The juice showed 27.20 per cent of solid contents. Only twelve pounds were received, and they were blended with Klein berger (No. 770). No. 856. Crabb's Black Burgundy. From Prof. E. W. Uilgard, Mission San Jose. The grapes arrived September 19, 1888, and were crushed the following day. They were in good condition except for a little mold due to rain. Juice showed 23.36 per cent of solid contents. Fermentation of 112 pounds crushed started September 20th, and reached its maximum of 93° on the morning of the 22d. On Sep- tember 24th the murk was pressed. The yield from the above amount was 9.75 gallons, corresponding to 174.11 gallons per ton. Record of Treatment and Tasting. — 1888. November 2. Taken to cellar; condition not clear enough for racking. December 10. Racked. A clean-tasted, vinous, and sound wine of advancing bouquet. Lees sound. 1889. January 12. "Was too ripe." (E. W. H. and F. P.) March 26. Lees show a small quantity of lactic germs; pasteurized. May 29. Racked again; condition clear. August 2. Condition bright, with a good red color, but slightly developed bouquet, pleasant flavor, good body, and medium acid, tannin, and alcohol; quality good; stands dilution fairly well. November 4. Sample in glass spoiled. 1890. February 4. Lees show lactic germs. February 17. Condition bright; lactic flavor very prominent. February 23. Racked again. No. 907 (short-jDruned). Crabb^s Black Burgundy. From J. T. Doyle, Cupertino. The grapes arrived October 12, 1888, in good, con- dition, and were crushed the same day and fermented with No. 908. Coulure varied very much, some bunches had hardly any and others had as much as 40 per cent; dried grapes occurred to the extent of 6 per cent; only a few grapes from short-pruned row. Berries characteristic and sweet, heavy bloom, stems green. Only 14 pounds received. The juice showed 24.71 per cent of solid contents. No. 908 (long-pruned). CrabVs Black Burgundy. From .J. T. Doyle, Cupertino. The grapes arrived in good condition. Coulure varied from nothing on some bunches to 35 per cent on others. Bunches medium length with small shoulders; many bunches had raisins. Berries sweet U-H 162 UNIVERSITY OF CALIFORNIA. with heavy bloom; steins green. Juice showed 25.19 per cent of solid contents. Record of Treatment and Tasting.— Nos. 907, 908, together.— L?89. January 3. Racked. Wine too tvirbid to judge of its character; still fermenting slightly. January JS. Taken to cellar. March 7. Racked again; sediment shows small quantities of lactic germs; pasteurized. Maif 14. Racked; condition clear. Au{!ust 2. Condition bright, with a good red color, but a slightly developed bouquet, rather pleasant davor, medium acid, and high astringency and alcohol; quality is good and stands dilution well. November 4. Sample in glass the same as in the keg except that the smell and taste are suspicious. November 12. Wine in the keg is better developed and with more pleasing boiiquet than when tasted, August 2d. 1890. February 10. Lees show no unsound germs. February 25. Bouquet is much improved; tannin toned down and wine generally matured. March 3. Racked again. No. 1115. Crahb's Black Burgundy. From J. Gallegos, Experimental Plot, Mission San Jose. The grapes arrived October 1, 1889, and were crushed the following day. They Avere in good condition, and ripe, many grapes being dry. The bunches, which were medium size, were pyramidal, shouldered, and close. Grapes medium size, and slightly oval; skin thick, but not resistant; flesh firm, juicy, and sweet. Juice showed 25.55 per cent of solid contents. Fermentation of 95 pounds crushed commenced October 3d, attained its maximum of 94° on the following day, and was pressed on the 5th; 7f gallons were obtained, corresponding to 160.5 gallons per ton. Record of Treatment and Tasting. — 1889. October S. Not cjuite clear, and with a peculiar, not agreeable bouquet; a somewhat bitter and flat taste; low acid; full astrin- gency; general quality not good. December 4. Racked and taken to cellar. 1890. January 17. Condition clear; rather dark color; bouquet not good; flavor im- proved, but still has a slight bitter taste; qi;ality improved since last tasting. January 29. Lees show lactic germs in considerable quantities. March 20. Pasteiirized. June 1. The wine has a slightly lactic taste. July 3. The wine has a bi;tyric odor, but seems slightly improved; racked. August 4 and December 30. Lees show some dead lactic" germs. 1891. January 7. The wine is quite spoiled from lactic fermentation. No. 1128. Crahh's Black Burgundy. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 3, 1889, and were crushed the same day. Their condition was good, except that a few bunches were moldy. The bunches were rather small and loose; berries of good size. Juice showed 25 per cent of solid contents. Fermentation of 114^ pounds crushed commenced October 4th, and reached its maximum of 90° on the 6th. Fermentation was completed on October 7th. Half of the amount was then pressed, and the other half put into a keg with half the pomace, for color experiment; 9^ gallons were obtained from the whole amount, corresponding to 159.4 gallons per ton. Record of Treatment and Tasting.— No. 1128.— 1889. October 30. Condition nearly clear, with peculiar bouquet; flavor not marked; taste a little flat; normal acid; high astringency and body; general quality fair, but rough. November 12. Racked and taken to cellar. 1890. January 17. Condition clear; wine is generally improved, but still flat-tasted. I^ees show alcoholic ferment only. April 3. Racked again. Mat/ Id. Lees sound. No.' 1128a.— 7S89. November 12. Racked and taken to cellar. 1890. January 17. Condition clear, with a deep color, agreeable bouquet and flavor, ■clean taste and full acid, astringency and alcohol; quality rather good. NORTH ITALIAN TYPE CRABB's BLACK BURGUNDY. 163 April '2. Uiicke(T again. May 15. T.ees show niuch alcoholic ferment and a few lactic gerniw. June IS. Wine clear; no bouquet; lactic taste quite noticeable; quality lower than No. 1128. AuguU If and December 29. Lees full of lactic germs. 1891. January 7. Quite spoiled. Discussion of Results. At the Experimental Plot, in Cupertino, the Refosco has shown itself to be a good bearer if pruned long; also the Crabb's Black Burgundy, which, according to Professor Hilgard, is perhaps identical with the Refosco, showed good bearing qualities, but not as heavy as the latter. In fact, in the year 1889, from vines in full production, the crop of the Refosco was at the rate of a little more than 5 tons per acre, while the Crabb's Black Burgundy gave about 4^ tons. Both these varieties at maturity easily attain an average of 25 to 26 per cent of sugar, even in the Santa Clara Valley, this amount having been lower only in case of young vines, and higher in case of overripeness. As to acidity, the Black Burgundy has for several years been much inferior to that of the Refosco; the proportion of acidity in the former varied from .36 to .49 per cent, and only in one case was as high as .55; while in the latter variety it ranged from .66 to .85 per cent. This dif- ference, which at first sight would constitute a defect in the Black Burgundy, might be disregarded; for while its acidity is still low at pressing, it seems to increase much more during its first year of aging, and to become, in some cases, higher than that of the Refosco. Our analytical record shows from .50 to .66 per cent in the former, and .56 per cent in the latter. However, it is probable that such an increase of the acidity is abnormal, and is due to abnormal fermentations which occur easily in the wine. In regard to the wine, both varieties make a wine containing 13 per cent of alcohol by volume and from .192 to .321 per cent of tannin, this being a high proportion; but they differ essentially as to color. At pressing, the Black Burgundy has less than half the percentage of the Refosco; and after seven months it is 19 per cent in the former and 60 per cent in the latter. They both make heavy-bodied wines; neverthe- less the Black Burgundy has shown itself quite a poor keeper in our cellar, being easily attacked by lactic fermentation, while the Refosco has been found somewhat rough, but will develop by aging and remain sound. It would seem that the Refosco wine can be usefully employed in blending with thin wines of poor keeping qualities; for the blend will have all its good qualities without having its defects, and will con- stitute a quickly salable wine, especially for local consumption. The Refosco should therefore be propagated more than it has been done so far, and should, at least in part, replace the Crabb's Black Burgundy, which grape, being characterized by a lower acidity, presents more danger for the vinification at a high temperature which so often happens in Cali- fornia. But the Crabb's Black Burgundy can be used for the making of good Port wine; while the Refosco is more adapted for the making of dry wine. 164 UNIVERSITY OF CALIFORNIA. MARZEMINO. This variety is especially cultivated in the Venitian region, as well as in southern Tyrol, both for table and wine purposes. It seems that there it produces a good colored wine, which matures early, but is not a very good keeper. Description. — Leaves over average size, smooth and glabrous on upper side, Avhile the lower side is covered with a hairy down; upper sinus marked, that of the petiole very close. Bunches long, conico-cylindrical, winged and loose. Berries average size, spherical, on strong and long pedicels; flesh juicy, sweet, rather pronounced; skin rather thick and tough, dark black, rather pruinose. Maturity, third period. Analy.ses of Wines. MUST. Marzemino. a en ; 0 O o p CD go "-J I. a 1889 No 1156. J. T. Dovle, Cupertino. Oct. 9 Oct. 12 Aug. 22 Oct. 1 Oct. 11 23.60 25.90 23.41 21.10 23.05 .43 .43 .38 .89 .71 No. 1181. John Gallegos, Mission San Jos^-_ 1890— No. 1231. Margherita Vineyard, Fresno No 1293 .7. T. Doyle, Cupertino. . """23"6i' """".33 .28 No. 1358. John Gallegos, Mission San Jos^.. In both seasons, only quantities sufficient for must .analysis were obtained. High acidity seems to characterize this grape, like others from northern Italy; however, it seems that it loses this quality when grown in the hot and dry climate of Fresno. Doubtless it must be tried for a longer time to ascertain its special qualities in California. iVo. 1156. Marzemino. From J. T. Doyle, Cupertino. Only a few bunches were received on October 10, 1889, and they corresponded to Odart's description. Bunches large, irregular, conical, shouldered, rather compact; grapes medium-sized and round; skin dark colored, but tough; flesh rather firm and juicy; stems long, strong, and woody; pedicel rather short and slender. Condition good; maturity complete. Juice showed 23.60 per cent of solid contents. No. 1181. Marzemino. From J. Gallegos, Mission San Jose. Only a few bunches of this variety were received on October 15th in good condition. They agree well with the above description. Juice showed 52.9 per cent of solid contents. ALEATICO. This variety, which is originally from Tuscany, is now found in almost all the European vineyards, being much esteemed as a table grape and in the making of vins de liqueur. In Italy, it is frequently mixed with other varieties, in order to communicate its pleasant Muscat flavor to the wines. The vine is of a fair vigor and productiveness ; stony soils and short pruning seem to suit it rather best ; as it matures late, it NORTH ITALIAN TYPE ALEATICO. 165 requires a warm exposure and dry weather; it must be grown in local- ities not much subject to the rain in autumn, for the grapes would be deteriorated very easily. Description. — Leaves average size, three-lobed, the upper side of a fine light green, the lower side green and paler. Bunches compact, conical, shouldered. Berries unequal, round ; skin thin and of a dark-red color; flesh juicy and sweet, with a pleasant Muscat flavor. Analyses of Wines. Aleatico. 1888. 1890. John T. Doyle, Cupertino. Date of picking. Must— Solid contents by spindle. Acid as tartaric Ash Wine— Alcohol i gy weight Aiconoi ^^ By volume Tannin Total acid as tartaric j ^ Pfl^'months": Body wine. Color of the Wine No. 930. At pressing, October 27 43.5 2 V. 11. One month 25.5 3 V. K. Three months 23.5 5 V. R. Four months 23.5 5 V. 11. Seven months 20.0 IV. R. + 1Y. No. 930. Aleatico. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 24, 1888, and Avere crushed the same day. Their condition was fair, but overripe, Avith heavy coulure. Every bunch had raisins or half-dried berries in it; the stems Avere green. The juice showed 27.24 per cent of solid contents. Fermentation of 23 pounds crushed started October 25th, and reached its maximum of 87.8° on the next day. On the 27th it Avas pressed, yielding from the abo\'e amount 1.32 gallons of Avine, corresponding to 152.53 gallons per ton. Record of Treatment and Tasting. — 18S8. November 22. Racked and taken to the cellar (sample in glass). A clean-tasted wine of little bouquet, as yet. 1889. April 2. Racked again; the wine is clear, with a ^Muscat flavor, but a slight bitter taste; still fermenting slightly; lees show much bitter ferment; pasteurized. June 1. Racked again; a clear but bitter wine. Aug^Lst 7. Condition bright, with a dark-red color; very marked bouquet, resembling Muscat; an entirely bitter flavor; good body; medium acid and alcohol and full tannin; quality injured by bitterness; stands dilution well. November 4. (Half-gallon demijohn.) Has a less bitter taste than on August 7th. 1890. March 10. Wine still bitter. 1891. March 2. Wine completely spoiled by bitterness. 166 UNIVERSITY OF CALIFORNIA. Under the conditions in which this test was made, it can have but little weight in forming an estimate of the value of this grape for culture in California. Evidently the grapes were tainted with bitter ferment and prevented any correct judgment of its quality. It is hoped that Mr. Doyle will continue the experiment with the culture of the Aleatico. 4. SOUTHERN FRENCH TYPE. The wines of this type cannot be compared with those of the Borde- lais, the Burgundy, or the North Italian regions, for they are mostly destined for brandy and the large trade. However, among this class there are still some which are considered as wines of fine quality. The medium quality of the wines of the large trade are obtained from the Aramon, Carignane, Aspiran (Verdal), Grenache, Oeillade. Bous- chet's varieties, etc., while those of fine quality are obtained from the Sirah, the Mondeuse, the Terret Noir, the Aspiran, the Oeillade, the Mataro, the Mourastel, the Piquepoul, and some others, if grown on hill locations. On account of the numerous kinds of wines that so many varieties produce, it is impossible to assign a special, uniform character to this type. They vary greatly from one district to another, even when the wines are obtained from the same grapes. With the exception of a few of them, such as the Sirah, we may say that as a rule they are heavy and coarse wines, of poor keeping qualities, and which are especially used for prompt consumption, or for blending purposes with thin and medium class of wines from other regions, supplying to them the tannin, color, and alcohol in which the latter are deficient. The color is principally supplied by the several varieties obtained by Bouschet. This type of wines is comparable with the various dry red wines produced in the other viticultural countries of southern Europe. Our report, which gives an account of our experience with several of the grape varieties of southern France, can guide the grape-grower as to their selection for the difierent localities of the State, and their use in wine-making. ARAMON. The Aramon is one of the long-cultivated varieties of southern France, where it now occupies a large area, on account of its great productive- ness on fertile soils, this vine having the peculiarity that its product is proportioned to the condition of the soil, both in quality and quantity. On dry, stony hill soils it will yield a moderate amount of excellent wine of good keeping qualities; in rich valleys, a very large quantity of low quality, of very light tint, and best adapted to rapid local con- sumption; hence, in general, it is not esteemed a good blending wine. The color of its wines is never deep, but of a lively red shade. The vine is always pruned short, and the fruit ripens late. It is easily damaged by frosts and powdery mildew, but it withstands rather Avell the attacks of the downy mildew; it is liable to injury from sunburn, and in general is rather short lived. This variety is usually blended in France, in the proportion of one half to one third, with the Carignane, and with otber varieties, such as SOUTHERN FRENCH TYPE ARAMON. 167 the Mataro, the Mourastel, and the Malbeck; this blending makes a good wine, of better keeping qualities tlian the Aramon alone. The leaves of this variety are of medium size, dentate, three-lobed, not deeply cut, rather smooth, slightly woolly on the lower surface; their color is greenish-yellow, and they are supported by a petiole of light-red color; late in the season they often become yellow, and sometimes they redden here and there on the border, some branches redden even entirely. The bunches are large and long, nearly cylindrical in shape, supported by a long peduncle which is rather herbaceous than woody. Their berries are large and round, and very juicy, very sweet, with a pronounced flavor; of a reddish-black color, somewhat velvety, on the hillside locations, and lightly red in other locations. According to Mares, the side of the bunch that does not have the sunshine remains green, while, however, the juice becomes sweet. Table of Production. Aramon. ^ H > d B cr (H o <^ ■^OQ <-i ^S" s ; o CO 20 145 7.5 19 130 6.8 20 190 9.5 a 5" TO 1887— No. 729 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1888— No. 955 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1889— No. 1189 (short-pruned). J. T.Doyle, Experimental Plot, Cupertino Oct. 13 Nov. 7 Oct. 7 168 UNIVERSITY OF CALIFORNIA. Ash CO CO Body. Volatile Acid o At Six to Eight Months At Pressing Tannin. o o u C<)OOt^>Cl1 tH C<1 C-< fi ICOOOOOOOOOOOO o -^ c^. -* ■*. -^^ ci CO r-l C^ (M IM (M (M C<1 (M O PS o ~*~' i-' ' c3 o O O O p,3 P in P s :_) o o o O Qj (U Ol .^ CO P c3 oj (H MP . cs-r ^ ^ o . OOOJl'^lOOSCDI^"* cofMiOr— 00-Tft^i— I C* 00 loOOOOOt^CO Body 1-I000501-I iCOOGOJOlCDCOOCO (>i ci i-i CO c^i I c-i ci Volati le Acid--- (Mill. "O d At Six to Eiglit COt^COOOt^CO i CO lO 00 lO CO >» -^ 00 lO CO CO lO '*< UO 1 lO CO Tt< t^ Tfi CO -^ -^ — !3 Months CO lO 00 05 1 Tt<(N lOOCO At Pressing '*. ^. Tl1(Ml:-T*<0000t~-lO-^C<«i-l <1 By Weight coT)<(MoDa2a2c^joocn^ooooroo5 aioo"o5odoit-^cio6oii>^ooiQo'7-loo' .J_^-l. ^ ^ — . — Ash s? 05 in <^ CO -^ (M in O iH (M C<; Tf TJH (M_ -^ 1>- 00 00 Oi -^ oooin^f Tti in CO ^ ■* t^ Acid as Tartaric CO CO lO t- H t3 ■* r^ CO (M 05-^ r^CO 05 f^ Sugar by Copper Test.. CO O CO 2 ^ tH in 05 t-; 00 in c> i-H in oi (M C-5 C-1 c^; ^ Solid Contents by 00 CO g g in inooo o t^ 05 1-1 T-i CD in Spindle oi ci CO o -r-i 1-1 (N rH cq (N C<1 (M C-l C-t (M r-l IM CO cO-# O Datec Df Pick ing -w -tJ -|j CJ o o ST'i « O O O c»> o >itH o >:! i^-o t^tl ^•^^:.".2^aJ ■s&js^.s^.sg^ ■< ^--^-^^g S P>US-''r-^f>-0 o . A. Pelle P. Smith B. J. Port . Denicke . Denicke itoma Co Salazar, argherita T. Doyle, Salazar, T. Doyle, argherita Caniinet argherita T. Doyle, Wh-ji-jSSt^ "^ S H-j -5 >• e 00COCOt-t^O5 "H COi-Ht^iH'^O'-im (MO0IMOOC<1t-I iH CqoiOOi- 1 11 CO CO . t~- i-l CO CD CO. 1 . oi 1 00 00 t~^ t-^ t^ 1 1 CO |(N iH r-l iH tH \ \ (^ « :« i« i ip3 i 03 ^ ^ £ »^>; i> i> i ;> i 1^ >T-i ifM ;iM ; ; i> i^ I i^ i >.fl .-H t^ ill 11 1 S ^. :c4 : : : : CO r-t , • p. 6 " \> \ \\ \ ^3 ^ o 1^ ; ; ; ; ^--> t- 1 O i CO 1 1 o 1 03 ., « i ip^ ip^ i ipi C t; O (U o3 -- ^> i i> i^ : id r; fe-.m to -M Tj< 1 ' lO 1 11 Marg Vine Fre 6 r/3 00 1 I'* !c:i 1 lo CO 1 1 i-i 1 O 1 1 lO i-i 1 1 1-1 1 ] 1 1 1 I ^^ 1 1 1 1 1 B6 . 1 1 iHH 1 1 1 1 1 '-'''• 1 ' 1 ' 1 t>.s I— 1 Oj 1 1 i>^ 1 1 1 • 1 o iM I : 1 ; o !z; o , I , . ! 1 ; 1 O ' 1 '«' a ►tJ^ 1 1 I'rf 1 1 1 1 1 < S 1 1 |co 1 ] 1 1 1 c^ CO 1 ','.'■ t-H fH ^ ip^D^ :p^ \iA \> :> \> \> _^ ; (M C-l 1 C-l 'i iH 1 CO O ' 111 !2; O 1 COO Ico 1 o !o 1 o oo' ' c> 1 CO ! o ; C0(N JCO |! O At pressing ] cJi*or :.":;:: One month Two montlis Three months Four months Five months Six months Seven months Eight montlis 00 00 O < E-i "A « < a g . 3 I?; C5 t-l P3 <1 O K^ >h" i-l iH + 1-- + sl fii l^ 'A 1^ k d iH 6 r^ 'A ^ CO i-H 1-1 lO id 1-1 iH ^ S + iH i^ P^" + d (M CI M 1> CO 6 OS ;>^ CO iH id 1-1 + to p^ o >^ d > o + » 1-1 C5 K lO d is > s 'A CO 1-1 1-1 e + lO >h" 1^ p^' T^ d IM + "A C-; iH o K^ li C^ ^ q iH + iH CO o ^ d > iH z (M -1- M 1-- d kI Y^ 'A iH CO \A P^ CO ■» >. +; -^ P CH a (U 1 ^ -M +- -1-i cc Oj t- ^ c ^ "c 'o T - c ) 174 UNIVERSITY OK CALIFORNIA. No. 684. Carignane. From Margherita Vineyard, Fresno. The grapes arrived on September 21, 1887, and were crushed the same day. They were only in a fair condition, having been gathered six days before, and remained at Fresno depot several days; still, they were worked after picking over, none being moldy, but some fermented. The berries were slightly dried, most of the stems entirely so. Berries large and juicy. The juice showed 22.10 per cent of solid contents. Fermentation of 134 pounds of grapes crushed, began the same afternoon, reached its maximum of 78° on the morning of September 24th; remained at that temperature until the 27th. On September 30th the murk was drawn off, nine days from crushing. The yield from the above amount was 11 gallons, or at the rate of l(i4 gallons per ton. Record of Treatment and Tasting. — 1887. December 19. Condition bright, with high astringency, sharpish acid; odor a little dnbions, possibly of milk-sourness. A micro- scopical examination of the sediment shows mnch effete yeast, lactic germs in long filaments, and a very little acetic ferment. 1888. January 19.' Racked the wine. February 9. A wine with sharpish acid and rather thin body, requiring blending to- make it pleasant; very astringent — unusually so for a light wine. February 11. Racked and pasteurized the wine. March 12. Condition bright, with light port color, fairly developed and pleasant bouquet, marked astringency, pleasant acid, lightish body. May 5. Bouquet faint but pleasant; acid full, and not unpleasant; wine lacks char- acter. June L The microscope still shows lactic ferment in the sediment. As it was evi- dently deteriorating it was discarded. No. 711. Carignane. From J. T. Doyle, Cupertino. The grapes arrived October 11, 1887, and were crushed the same day. Their con- dition was good; bunches well packed and little coulure, but berries not quite as large as at Mission San Jose, and somewhat uneven in size. The juice showed 22.94 per cent of solid contents. Fermentation of 105 povmds crushed began on the morning of October 12th, and reached its maximum of 80° on the evening of the 14th, being very violent on that and the previous day. The wine was drawn oft' on October 17th, six days from crushing, yielding 8f gallons, or at the rate of 159 gallons per ton. Record of Treatment and Tasting. — 1887. December IS. A bright, well-colored wine^ well advanced, dry and sound. 1888. January 26. Racked the young wine from the lees. February 8. Condition bright, with medium acid and moderate astringency; an advanced, pleasant, but rather thin-bodied wine. J^me 20. Condition bright, with light garnet color, low acid, well-developed bouquet, and pronounced astringency. A thin but pleasant wine. The sediment shows, under the microscope, only traces of lactic germs. Racked and pasteurized for safety. No. 787. Carignane. (This number represents the first sample of the series 787-7975 of the experimental fermentations made with the Carignane, in the season 1887. For detailed record and discussion on the latter, read " Reports of Experiments on Methods of Fermentation and Related Subjects," by Prof. Hilgard, which can be had on applica- tion.) From A. Salazar, Mission San Jose, who very generously donated 2,290 pounds of very fine grapes for experimenting with the difierent methods of fermentation. The grapes arrived November 1, 1887, in good condition, having been picked the day previous; all in crates. Full ripe, a few overripe and flabby; a few dried and unripe berries. Stems green throughout, a few partly dried, or rather wilted; a few bunches with unsound berries from having rested on the ground, but SOUTHERN FEENCH TYPE — CARIGNANE. 175 the whole in such condition as to make a perfectly fair test of the grapes; the latter very sweet. The juice showed 25.75 per cent of solid contents. The murk was drawn off on November 7th, 138.5 hours from crushing. The yield from 200 pounds crushed was I63V gallons, or at the rate of 160.6 gallons per ton. Record of Treatment and Tasting. — 1887. November 22. Condition almost clear, tastes sound. December 20. Bouquet advancing, a well-tasted wine. 1888. February 6. Bouquet well developed, a sound wine. February 28. The wine was racked from the lees. March 12. Condition bright, with a deep, purple color; fairly develojDed, markedly vinous iDOuquet. A good, but heavy wine; needs blending. May 4. Acid apparently unchanged, still as good a wine as the series presents, if not the best, but requires blending. June 13. The acid has increased somewhat. The microscopical examination of the sediment does not show any ferments of disease. June llf. Racked the wine and pasteurized it for safety, as the analysis shows, at tlii^ time, .22 per cent of volatile acid. July 11. Condition bright, with a well-advanced bouquet, a somewhat sharp acid; but otherwise the wine is smooth and well proportioned. No. 1070. Carignane. From A. Caminetti, Jackson, Amador Count3\ Corresponds to Rendu's account of the grape. Bunches heavy and close; grapes unequal in size and color, the latter being poor; condition very good; maturity complete. The grapes arrived September 16, 1889, and were crushed the following day. Juice showed 26.1 per cent of solid contents. Fermentation of 146 pounds commenced very slowly, not being perceptible till September 19th, when the temperature had reached 72.5'^. The maximum of 85^^ was observed on September 21st; the wine continued to ferment slowly, and was drawn off September 24th, seven days from crushing. On September 26th the wine showed 8 per cent of solid contents. The yield from the above amount was 11.75 gallons, corresponding to 161 gallons per ton. Record of Treatment and Tasting. — 1889. November 6. Racked and taken to cellar. 1890. January 27. Bright, with a fair color, a cooked bouquet and tlavor, clean taste, very high astringency and full alcohol, and body full ; quality, a very heavy, coarse wine, but sound, and without any unpleasant tlavor, except the cooked taste. Lees free from bad germs. May 2. A bright and sound wine; racked. May 16. A microscopical examination of the lees shows no unsound germs. June 9. Bright and sound, but still rough, though the cooked taste is not so pro- nounced. July 31. Lees sound. December 30. Lees show a few lactic germs. 1891. January 2. Lactic taint not perceptible to taste ; a strong, rough wine, of good flavor but no bouquet. March 16. Racked ; some wine bottled. August 25. Wine in keg bottled. Discussion of Results. The following summary of data regarding the Nos. 684 and' 711 will prove interesting as illustrating the differences in the same grape from two widely different climatic localities: 176 UNIVERSITY OF CALIFORNIA. Comparative Summary of Data of Carignane from J. T. Doyle, Cupertino, and FROM Margherita Vineyard, Fresno. Room temperature Mode of fermentation Time of fermentation Solid contents Temperature of mash at setting. jNIaximum temperature Hours from setting Tannin Acid at pressing Acid, May 27th Maximum color Time of extraction Color, February 6, 1888 (^olor, June 19th Total decrease from maximum . . J. T. Doyle, Cuper-, tino. No. 711. 72-75 degrees. Floating cover. 144 hours. 2.6 65 degrees. 80 degrees. 75 liours. .205 per cent. .52 per cent. .43 per cent. 30.7 per cent V. R. 144 hours. 8 per cent 1 R 74 per cent. Margherita Vineyard, Fresno. No. 684. 72-75 degrees. Floating cover. 240 hours. 2.6 62 degrees. 78 degrees. 1.38 hours. .220 per cent. .55 per cent. .66 per cent. 13.3 per cent 4 V. R. 240 hours. 5.9 per cent 4 R. 5 per cent Orange. 62.3 per cent. Analy'ses. No. 711. No. 6S4. Must— Sugar by spindle-. Acid Wine — Ai„^v.^i (Volume Alcohol ^^veight Body Tannin Acid 22.94 per cent. .60 per cent. 11.27 percent. 9.05 per cent. 2.60 per cent. .205 per cent. .43 per cent. 22.10 .45 11.00 8.84 2.60 .220 .66 It will be noted that the two batches of grapes had very nearly the same solid contents, and were fermented under as nearly the same con- ditions as possible. But the Fresno grape had only three fourths as much acid as that from Cupertino, although somewhat less sugar; its maximum color was less than half of that in the Cupertino sample, although the tannin was higher. The latter two dili'erences appear to be altogether general, in the same direction, when we compare grapes of the same variety. Again, the tint of the Fresno grape was, from the beginning, and remained, far more in the direction of Port (orange-red) tints than the other, and the final tint was less intense in the ratio of 5 to 8. As regards fermentation, it took the Fresno grape 100 hours more than the Cupertino grape to ferment dry, and in doing so it had acquired over 2 pro mille more of acid, evidently foreign to the grape. It shoAved lactic ferment from the outset and the development of the latter could not be checked by pasteurization, so that in June it had to be dis- carded as useless, while the Cupertino sample showed a normal devel- opment. There can be little doubt that the Carignane is not a variety to be cultivated in the Fresno region unless it be for Port, for which use, however, its character fits it but poorly. SOUTHERN FRENCH TYPE SIRAH. 177 The characteristics of the Carignane grapes from Amador are: A higher percentage of sugar and a lower proportion of acidity than the same from Fresno, Mission San Jose, and Cupertino. Its wine is the most alcoholic of the series, and also the less acid, with the exception of No. 711 from Cupertino, which has very nearly the same amount of acidity. Tannin is in a very high proportion, viz.: .391 per cent, which represents the highest one of the series. In regard to body, it ranks next to the sample No. 787 from Mission San Jose, being 3.07 per cent, but is higher than in Nos. 711 and 684 from Cupertino and Fresno. The color is higher than that of the samples from Cupertino and Fresno, but lower than that from Mission San Jose. The wine is very coarse, and has a cooked taste; however, it proves to be a good keeper. Per- haps, by a proper blending, the Carignane produced in Amador County may reach a good quality. SIRAH (petite SIRAH, SYRAC, SERINE, ETC.). The Sirah, like the Mondeuse, is most largely cultivated in southeastern France, from the region of Lyons southward beyond Valence; but it is also grown more or less on the Cote d'Or and in the Bordelais. It forms, in blends with white grapes like the Marsanne, Roussanne, Viognier, etc., a large ingredient of the high-grade red wines of Hermitage, Cote Rotie, and other localities. It is a vigorous vine, of good productive- ness; is mostly pruned long, or half-long, but is sometimes nearly as productive as the Moiideuse even when short-pruned. From Natoma, the Sirah was reported to be (long-pruned) a very fair bearer, and medium ripening, a little later than the Alondeuse. This is the reverse of what is stated in this regard from France, where the Mon- deuse ripens between the second and third epoch, while the Sirah is of the second. On the contrary, at Mission San Jose and Cupertino this variety ripens at about the same time as the Mondeuse, or a short time before, and at Fresno it matures very early. It resists powdery mildew well, 'but is easily injured by coulure. Its characters are the following: Leaves medium or above medium size, glabrous on the upper surface, slightly downy on the lower, and rather deeply sinuate; bunches rather large, conical, with ellipsoidal berries, somewhat loose; berries black, and pruinose at the time of maturity. The skin of the berries is more tender than that of the Mondeuse, and the grape would not bear trans- portation or keep as well as the latter. The Sirah is still quite rare in California, but in those localities of the State in which it has been cultivated it has given heavy-bodied, alco- holic, and deep-colored wines, which possess a very pronounced bouquet. It has, however, been observed that its wine, particularly when grown in a warm climate, contains some undecomposed sugar, which is quickly transformed into lactic acid, and we therefore think that the Sirah should mostly be used in small quantity for blending, in the proportion of not more than one fifth to one tenth, with dry and hardy wines, as those of the Mataro, Malbeck, Cabernet, and even the Mondeuse and the Aramon. But the blend with the Grenache or the Carignane, whose wines are too smooth, should be avoided. It has been stated several times in California that Sirah and Serine were two distinct varieties, for their growth, their crops, and their products have been found somewhat different. Such differences are 12-H 178 UNIVERSITY OF CALIFORNIA. simply due to the nature of the soil and to selection of the cuttings, for this variety degenerates easily, so as to make it seem that there are two ditferent varieties, while in reality they are identical. In France, also, the same thing was observed, but the matter has long been settled, and they are recognized as a single variety. These are phenomena which occur frequently in cultivated plants, and in which the nature of the soil plays the largest part. In Italy we observe the same changes on the Nebbiolo, which is grown under the names of Chiavennasca and Spanna in other localities of Piedmont, and shows a ditferent growth in each location, and produces three distinct types of wine. Table of Production. Serine and Petite Sirah. B ■d >-•■< o 3 OS Petite Sirah — 1887 — No. 739 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1888— No. 890 (short-pruned). J. T. Doyle, Experimental Plot, Cupertino No. 891 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1889— Row 22. J. T. Doyle, Experimental Plot, Cuper- tino Serine — 1887— No. 767 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1888— No. 920 (long-pruned). J. T. Doyle, Experimental Plot, Clupertino 1889— No. 1147 (half-long-pruned). J. T. Doyle, Experi- mental Plot, Cupertino 20 20 20 40 20 20 19 63 3.2 80 4.0 108 5.4 225 5.6 36 1.8 135 6.8 200 10.5 Oct. 14 Oct. 8 Oct. 8 Sept. 20 Oct. 20 Oct. 18 Oct. 8 SOUTHERN FRENCH TYPE — SIRAH. 179 b O CO IX "A < 0^ 00 1 100 r 1 11^^ CO-* 00 1 1 IM ' i II Ash " * ' 1 1 • 1 1 II II 1 1 1 1 lOiOOS lOOO VO 110 Body OCDt~ it^T-ICO 0 I-* (N co 10 03 Tf r^ Acid as Tartaric 1 CO 1 t^ 1 .<1H Ti< CO UO 00_ CO Eh' 1 1 1 1 1 1 1 0 1 0 i(M ; >; "S 'Jo t^ '^ H 5) '3 a3 » C c3 03 & Ui £h h-: ^- t„- 3 H H Oftftfli^S. 000 J. H. Drumm Natoma Com Natoma Com J. T. Doyle, C C. C. IMcIver, J. T. Doyle, C hort-pruned) ong-pruned). John Galleg John Galleg J. T. Doyle, < tlr^ '~" — 'OJ CO rX) t^c-ico 00 lOOiOi-i^ait- ■^COCO O) T-(C0a501-H00005t~;C^lCOO o -<*< c-i CO 1-H CO c-i CO ■^ GO CO »n tj< 00 05 in odi-ioooiooio oDO^-^inoit— as (M in oo>OQ c3 O O S O.K Sr? O o . . sc . c Mia . -MHH bi-i^ ^,^ir< !2;i--5l-5^l-5l-5,=^h-5h-5 COCDC-^-f^^-^*'^!^ Olt^OiO^^'— 'C-ICOCO ooooooooo '^ t^ CO 05 00 00 GO CO 00 00 00 00 00 c o 03 tea o -d c 2 # SOUTHEKN FRENCH TYPE — SIRAH. Color Readings. 181 1886. 1887. 1888. Petite Sieah. J. T. Doyle, Expt'l Plot, Cupertino. C. C. Mclver, Mission San Jos6. John T. Doyle, Cupertino. No. 498. No. 615. No. 739. No. 890. . , . ( Date Oct. 6. 46.5 1 V. R. 36.4 1 V. R. 32.3 2 V. R. Oct. — . 83.3"i-2V."R." 77.0 IV.R. Oct. 26. 100.0 V. R. Oct. 12. At pressing J (.^j^^ 86.9 1 V. R. One month-- . ._.. 66.6 1 V. R. Two months . 44.4 V. R. 54.8 1 V. R. Three months - .. _ 48.8 2 V. R. Four months . . 27.6 3V. R. 61.5 2V.R. 23.0 1 R. 41.2 3 V. R. Five months ._ 38.8 3 V. R. Six months .. 27.6 IV. R. Seven nionths. -. -. --. 24.3 5 V. R. 38.0 4 V. R. Eight months -- 26.2 2 V. R. 182 UNIVERSITY' OF CALIFORNIA. CO CO XD p # Tj< CO a o Cl iH iH i-((M OtJ< O lO CO OJ --i 1-4 c5 o + o o (N ^ iH T-l t-l iH ^ O "oooo Oiioio Oo-^-^ coco CD lO ■* Tj< Tfl oiP5 IPh :ph Ol I I _. ^ 1 I '^ o ; ; O irf 1 »ri 1 00 05 1 05 '^ 00 > CO ■^ c o g fit: o o goggogaa O H H Pm (^ CO 02 W 0) (3 O ■d fl o3 .s a o 13 M * r SOUTHERN FRENCH TYPE SIRAH. 183 No. 739. Sirah. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 15, 1887, and were crushed October 17th. Their condition was good, but overripe; stems green as yet, but some- what wilted. Coulure very severe; 40 to 50 per cent, mostly in bloom, but some showing in small berries, buckshot size, as in the Cuisant, No. 702; hence the test of wine will not be quite fair. Berries very sweet, but still somewhat acid; enough for good fermentation. The juice showed 24.72 per cent of solid contents. Fermentation of 56 pounds crushed began on October 18th, and reached its maximum of 84.5° on the 20th. Murk was drawn off on the 25th, nine days from crushing. The yield from the above amount was 3| gallons, or at the rate of 34 gallons per ton. Record of Treatment and Tasting. — 1887. December 16. Wine slightly acetified. December 19. Racked and pasteurized the wine. 1888. February 8. A bright wine, somewhat acetified, but acid not offensive, although it covers the astringency. Mar/ 5. Bouquet well' developed, though still slightly acetous; the acid sharp to taste; high body and astringency. A characteristic wine if it were sound. May 28. Racked again. 1889. November. (In bottles.) Aside from a suspicion of lactic taint, the wine is of good quality, but will not stand dilution. No. 890 (short-pruned). Petite Sirah. From J. T. Doyle, Cupertino. The grapes arrived in good condition and were worked October 9, 1888. Bunches greatly affected by both early and late coulure; stems green; berries medium size and with little bloom. Juice showed 24.54 per cent of solid contents. No. 891 (long-pruned). Condition good; late coulure much more than in the case of short pruning; little early coulure; berries much sweeter than the former; a few bunches show sunburn. Juice showed 25.39 per cent of solid contents. These lots (166.5 pounds) were fer- mented together. Fermentation began October 9th, reached its maxi- mum of 95° on the 11th, and was pressed on the 12th, three days from crushing. The yield from the above amount was 14^ gallons, or at the rate of 171.7 gallons per ton. Record of Treatment and Tasting. — 1888. November 15. Taken to cellar. December 17. Wine racked; a good, clear, clean-tasted wine of undeveloped bouquet, with medium acid and high tannin. Lees show a very small amount of lactic ferment. 1889. January 12. (No. 890 Sirah, No. 920 Serine.) "Both good wines, much alike; Sirah the finer of the two in this case." (E. W. H. and F. P.) March 26. Pasteurized. May 20. Racked again; condition clear. August 6. Condition bright, with a good dark red color, very good bouquet, agreeable flavor, well-developed vinous taste, medium acid, full astringency and alcohol, high quality, and stands a large amount of dilution. November 4. Sample in keg same as at last tasting. 1890. February 8. Lees show no unsound germs. February 18. A good, bright, well-developed wine of full vinosity and marked and characteristic bouquet. March 3. Racked. July 17. Lees show no unsound germs. July 23. Bright, good color, with a rich and pleasing bouquet and flavor; but there is a suspicious lactic taint; otherwise good. August 12. Bottled. 1891. February 17. Wine bottled March 3, 1890, bright, a considerable but well-settled deposit; good, biit not high bouquet, full clean taste and good quality. Wine bottled August 12th, deteriorated, much inferior to the foregoing bottled five months earlier. No. 1119. Petite Sirah. From J. Gallegos, Mission San Jose. The grapes arrived October 1, 1889, in good condition, but somewhat past maturity, many grapes being half dried; they were crushed on the day of arrival and were fermented with No. 1116, Serine, Mission San Jose. 184 UNIVERSITY OF CALIFORNIA. No. 767. Serine. (Grafts of 1886.) From J. T. Doyle, Cupertino Ex- perimental Plot. The grapes arrived October 21, 1887, and were crushed the following day. Their condition was only fair. Berries overripe and mostly flabby, some half dried. Bunches most!}'' small, with a great deal (30 to 40 per cent) of coulure; early, hence loose. Berries very sweet, yet with some astringency and acid; rather below the average size of the Sirah sample and not as satisfactory; will hardly do for a fair comparison. The juice showed 29.19 per cent of solid contents. Fermentation of 34.25 pounds crushed began on October 23d, and reached its maximum of 79° on the evening of same day. On the 29th the murk was drawn off, seven days from crushing, fermentation at no time having been violent. The yield from the above amount was 2f gallons, or at the rate of 139 gallons per ton. Record of Treatment and Tasting. — 1887. December 16. Wine heavy-bodied and clean-tasted, apparently slightly sweet. Test for sugar shows the i^resence of a small amount. 1888. January 25. Racked. February 16. A bright, very heavy-bodied, deep-tinted wine, with perhaps a trace of sugar; a bitterish taste, not strikingly developed bouquet and rather backward vinosity, as the sample is in glass. May 31. Racked again. June 19. Condition bright, with peculiar bouquet, somewhat bitter taste, heavy bodj', moderate acid. Probably the wine cannot develop, being in glass. The sediment shows only a trace of lactic germs under the microscope. No. 920. Serine. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived and were worked October 19, 1888; condition good; bunches small, considerably affected by coulure; berries ripe and very small; stems green. The juice showed 25.74 per cent of solid contents. Fermentation of 106.5 pounds crushed began on October 28th, and reached its maximum of 89.5° two days later. On October 24th the murk was drawn off, five days from crushing. The yield from the above amount was 8 gallons, corresponding to 150.2 gallons per ton. Record of Treatment and Tasting. — 1888. December 3. Taken to cellar. 1889. January 9. Racked; a good, clear wine, of very well-developed bouquet and well-proportioned acid and tannin; after-taste gives a very slight impression of lactic taint. February 23. A microscopical examination of the sediment shows lactic germs. Pas- teurized tiie wine. May 16. Racked again; condition clear. August 19. A bright, violet-red colored, and good wine, with an agreeable but slightly foreign flavor. 1890. February 10. Lees show some acetic germs; a bright, well-matured wine, of agreeable bouquet and flavor; acetic acid not perceptible to taste. March 10. Racked into glass; a slight acetic odor perceptible during the racking. July 20. As the wine was evidently deteriorating, it was discarded. No. 1042. Serine. From Margherita Vineyard, Fresno. The grapes arrived very much overripe, and half dried up, otherwise in fair con- dition. They corresponded to Pulliat's description, though the bunches were rather small. The grapes were worked September 6, 1889, the day after their arrival. The juice showed 29.75 per cent of solid contents. Fermentation commenced September 8th, and reached its maximum of 90° on the following day. The murk was drawn off' on September 11th, five days after crushing. From the 75 pounds crushed, 5.56 gallons were obtained, corresponding to 148.33 gallons per ton. Record of Treatment and Tasting.— i«89. October I4. Condition clear, with high astingency and dark-red color. November 2. Racked and taken to the cellar. 1890. January 27. Wine of agreeable bouquet and flavor; of good taste and high quality. Lees show lactic germs. SOUTHERN FRENCH TYPE SIRAH. 185 May 1. Racked. A clear wine, with a veiy slightly suspicious taste. Lees show some long filaments of lactic germs. May 29. Wine clear; lactic taint perce{)tible to the taste. Pasteurized. June 12. Wine of fair quality but for lactic taint. July 8. Racked. August 4 and December 14. Examination showed increase of lactic taint. 1891. January 27. Wine evidently deteriorating, was discarded. No. 1116. Blend of f Serine and -g- Petite Sirah. — From J. Gallegos, Mis- sion San Jose. Tlie grapes arrived October 1, 1889, and were crushed the same day. Many bunches were overripe, but otherwise the condition was good. Bunches below medium size; flesh firm, and of sweet and agreeable flavor. The juice showed 26.30 per cent of solid contents. This lot was fermented with Petite Sirah, No. 1119, in a closed vat, sur- rounded by water kept at the mean temperature of 63.5°. Fermentation started October 2d, and reached its maximum of 87° on the 5th. The murk was drawn off October 7th, six days from crushing. From 137 pounds crushed, 11.62 gallons were obtained, or 169.7 gallons per ton. Record of Treatment and Tasting. — 1S89. November 25. Condition bright, with deep color, faint bouquet, agreeable flavor and a little riattish taste, full body, medium acid, and high astringency; quality good, but rough. November 27. Racked and taken to the cellar. 1890. January 20. Condition bright, with improved bouquet^and good taste, but the wine is still rough. Lees sound. May 2. A bright and sound wine. Racked. May 19. Lees show a few lactic germs. Bouquet and flavor full and agreeable; ade- quate acid and astringency; good body and high qualitj'. July 31. Lees show a few filaments. August 14. In good condition, but not much improved since last tasting. August 30. Racked. 1891. Jamiary 1. Lees show no unsound germs. January 2. W'ine developing well, full-bodied and of high quality. March 16. Racked, and some wine bottled. The wine bottled August 30, 1890, bright and sound, but not equal to that in keg. A considerable deposit on sides of bottles. No. 1147. Serine. From J. T. Doyle, Cupertino. The grapes arrived October 9, 1889, in good condition, though a little past maturity, and were crushed the same day. The grapes were picked the day after a heavy rain. The solid content was 25.90 per cent. Fermentation started October 10th, and continued gently, reaching its maximum of 86.5° on Octoler 12th. The murk was drawn off on October 14th, four and one half days from crushing, being still a little sweet. From 97.5 pounds crushed, 7.75 gallons were obtained, corresponding to 1 59 gallons per ton. Record of Treatment and Tasting.— Wg9. December 3. Condition bright, with a dark color, good bouquet, an agreeable flavor, taste a little bitter, full body and alcohol, medium acid, high astringency, and good quality. December 4. Racked and taken to cellar. 1890. January 23. A bright wine, with a slight foreign after-taste. The sediment shows a very few lactic germs. March 18. Pasteurized at 152°. June 12. Bright and sound, the suspicious after-taste has gone. July 8. Racked, in good condition. August 5. Lees show a few dead lactic germs. 1891. Jamiary 21. Bright, full-bodied, and of good Havor; not a high bouquet; mature. February 17. Wine bottled March 18, 1890, is spoiled. Wine in keg was bottled. Discussion of Results. From the above records it appears that the varieties grown here under the names of Sirah and Serine have shown some diflerences even in the crop, as stated at first. At the Cupertino Experimental Plot, except in the case of the young vines in 1887, when the crop gf the Sirah was 186 UNIVERSITY OF CALIFORNIA. larger than that of the Serine, the latter gave a higher yield than the former in the seasons of 1888 and 1889. In the latter year it bore twice as much as the Sirah. The largest crop in both varieties was obtained from the half-long-pruned vines; but we should remember that the Sirah was much injured by coulure in 1889, while the Serine had no traces of it. Hence it is evident that the selection of the wood must be taken into consideration in the propagation of this variety, and that the Serine type is a safer bearer. The saccharine strength varied in the Sirah from 22 to 26 per cent, the larger amount in favor of the long-pruned vines; in the Serine the proportion was from 26 to 29.21 per cent. Such great variation in the amount of sugar in the grapes has pro- duced, naturally, a great variation in the amount of alcohol in the wine, the maximum of which was 12.54 per cent (Sirah) and 14.50 per cent (Serine). But we may say that under ordinary conditions this variety easily makes a wine of fully 12 per cent of alcohol by volume. As to tannin, there is a little difference in favor of the Sirah; while the contrary occurs as regards the body, which was a little higher in the Serine; but, on the whole, they both constitute a highly-astringent and heavy-bodied wine. The acidity in general was medium in both, except in the cases of young vines (in which a lower proportion of sugar and a higher one of acids is always expected); as also in the case of the grapes from Fresno and Cupertino of the seasons 1887 and 1889, which had a low acidity, together with the high proportion of sugar above mentioned. There is a little difference in favor of the Sirah, but in general (excepting again the case of wines made from grapes of the earlier crops), the proportion of acid was not adequate; and it is likely that the poor keeping quali- ties of the wine resulted principally from the deficiency of its acidity. The color Avas a little higher in the Sirah, but rather persistent in both; the less-colored wine was obtained from the Fresno grapes. Both wines are quite alike in general character; the Sirah seems in some cases a little finer than the Serine. Doubtless all the above-mentioned defects can be easily avoided or corrected by a careful selection of the wood in propagating this variety, and by a proper blend, as already stated. The marked liability of the Sirah type to coulure, which has also been noted in the Livermore and Napa Valleys, has discouraged the propagation of the variety thus far; but it seems from our record, that this difficulty might be measurably overcome by the selection of the Serine type. MONDEUSE. The Mondeuse is cultivated chiefly in southeastern France, in the more northern departments bordering on the Rhone, and in Savoy, where it forms a large proportion of the vineyards, and yields excellent red wines, provided it is planted on upland slopes with good exposure, as it needs considerable heat to acquire its best qualities; in valley lands, or on unfavorable slopes, it rapidly loses quality. The wine is heavy-bodied and deeply colored, but less than that of the Sirah; it is also somewhat rough at first and rather sIoav to mature, but seems to be a better keeper than the latter variety, and on the whole of somewhat lower quality. SOUTHERN FRENCH TYPE MONDEUSE. 187 The Mondeuse is a heavy bearer, and prefers rich soils in which lime and clay prevail; it prefers long pruning. It does well blended with the Sirah. Its bunches are large, and in California very long, pyra- midal, shouldered, but not compact; the peduncle is rather long and strong; the berries medium size, ellipsoidal; skin resistant, purplish- black, and pruinose at the time of maturity, which occurs at the second period; pedicels long, but not strong. In California the Mondeuse has proved a remarkably strong grower, hardy against frost, sunburn, and mildew, and an early and regular bearer. The excessively long growth of its shoots suggests the need of summer pruning (topping), especially in windy localities, where the canes are liable to be injured by " whipping," and by offering too great a purchase to the wind, so that the stake is heeled over and the grapes exposed to the sun. Otherwise, it protects them well and matures its crop regularly. Table of Production. O Mondeuse. :z; H > >-i M ^ m O "—2. < >-t a g^* CD ; « 1 20 235 11.7 17 285 16.7 18 180 10.0 o a 5' 1887— No. 758 (long-pruned). J. T. Doyle, Experimental Plot, Cupertino 1888— No. 913 (short-pruned). J. T. Doyle, Experimental Plot, Cupertino 1889— No. 1151 (half-long-pruned). J. T. Doyle, Experi- mental Plot, Cupertino Oct. 25 Oct. 10 Oct. 8 188 UNIVERSITY OF CALIFORNIA. OQ fa O CO DC >> <; <1 H M D S (M CO Ash Body Volatile Acid •a o At Six to Eight Months At Pressing . CD 00 (M OOOOt^OOOD iM o X) c^ CO 00 o r- lO cA ci oi oo' o ai OioOinOlr^iOCOO OTHr) in Date of Picking. p a o t^OD 00 (M >-( -1^ -t-> -»-> OQGO CO CO in c3 03 sa o o 03 o3 03 c3 &&( as o o o3 03 aa o o 03 ci Oi O a 03 c O cq in o CO CO iH 1-1 ■^ CO CO ■* CO (M (M ■*nn ir^ O CO 05 CD in CO -^ in CO t> t^ CO (M O CO CO S-i 0) m CO t-l 03 ::: O «2rf ceo .2 c CO o •rH tn liH IK '^•^ ^"'^ o3 (D 77^ r-H l-H O a> en m O t-5 o3 O 1-5 Pi C3 Q'~' O O rr, O O rrj to .3 r- .S ." c fn-- ^H O ^ (H 2 H-s'^ ai be >> >■. &C rt Ljj O o) O O ai *^ . c3 . . c3 6C-' H O H H O CD0000O0CO(M-^(N^ co-Hvnooi— iTfiini— ICO incot^ooCTi'— ii— icoco ooooooooo in CD (T) IM coco r- CO (N(M Tf< in 6 d d d !zi^ 12; 12^ T< c), 05 00 00 00 t^oo CO 00 oo 00 00 S ll> D a o Q a o d a lU o -*^ c lU C SOUTHERN FRENCH TYPE — MONDEUSE. 189 f4 mp^p4ph'm ^6> ! >>:>;>:>: ; Q ^ IM iH rH T-l T-l H& 5^ p W r-; t-; P i-iO t^ 1 lO C-l CO S (M ^ IC 1 00 00 < • • r-t co-g p4 p^p^p:5«« O 03 od> >>>>> "3 -So i-H 1 1^ + IMIN COCOCO ^ (N '^ T« p p Tt; '->S i-H ^ i>^ 1--^ i^ r-^ Ti< tH rH tH i-l t^ ^I'S pip4«f4p4 P4 g-S-S CO r— < t O 1 6 1 ^ 1 5g>>>>;>: > , T. 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Tfl IC CO (M C^l 00 o pqCrj 1-51— IH^H, c3 . a> • . oi be . ,03 O Q h4 l-j S H-j l-l &JD.5 H o - H a> f-i P3 ».f^ B _ _ _ 10 05 t^ CO O CO 1^10 0(M CO 1-1 IM 00 T-l (M i'*'rft^00O5COCO00lC ico-^iomiot^t^t^oo 05 cq lO CO ICIO !M 0(M (M 05 T-l 1-1 iH 0000000000000000000000 !^ :z; ;zi ^2; izi ;zi :z; ^ ^ jz; ;zi ;?; 12; t?; ;?; Iz; iz; 12; ^ :?; ^ !z; CO 4* 1 000c 0000 .1 10 CD t^ 00 05 O 00 00 00 00 00 00 05 00 00 00 00 00 00 00 13-H 194 UNIVERSITY OF CALIFORNIA. i .0^ i«>^' i '3 s 1 aj ; ,^ oi •S ^ o -^ ~ 38 sl .— < a ; > ; r-* 03 2 d a) [ Z-. 1 o^ ^ ft 1 1 ■< 27.2 "15.2 17.7 i .tfPn'pJp^':^ : i 1 legos. Plot, ian Jo d :-§ ^ ; : ; Z 1 +i 111 1 O III iqOOOOOO 1 1 1 1 O ^' O 00 CO 1 1 1 s 1 c^'-i'-i ; 1 1 ^ 1 ,1 .11 GO 1—1 .r:''o CO 1 a> _u II ILL 1 1 . Camir Isson. A Count d J5 !U ;^^ : : <§ 1 1 ,H T-l ,-1 1 O500 ; 1 o3 - 1 . M^ 1 «^ 1 •^ 1 1 *^ 1 r^Pn 1 ^H 1 -^ 1 1 >— 1 rgherit neyard resno. g d ! a> 1 ! ! ! 1^ 1 o is i+j 1 1 II Iqo Ico lo 1 ip CD is^P^ ip^ ip^ i IP^ !5 C.S i(M . I.I. 1 1 . t-4 •S)^^ ■^ S C5 (U 1 .C M 1 C-1 1 iM 1 1 '*' d , OO lO .CO , 1?^ o ! O oj 1 CO 1 r^ 1 1 CO 1 CO 1 1-1 1 1-1 1 , 1-1 ►^ I 1 o Q : T)< -"J!^ 'Z CO Ol OS 1 1-< I T-i ;o5 ; ; coiM C<1 .2 6 * i ^ i 1=4 i 1 QJ i 1 . 1 0-T3 Q ^ g Hg- d ! > 1 1 1 •Z 1 O 1 1 l> 1 ^•g lO 1 a n m ic iM lo C OC t^ OOiM t-005 --I »0 -^ "M -* CO 02 3: O i-t 1 (N C^l i 00' >-< rH cq (M ^ = = ri !>>>• ^ oj 2 P 0 0 S-r b ^ GQ 0 vv , C k5 C C r-« HH^ 0 0 ^00 t— ; ^1-5^ N_, ^_^ 02 r^ lO ^ DO CO 0 ?5i2;^ ■^ CO (M CO ^ i-H COCO 1— t ^H rH ^H 0000000 Vh >', >', j^, "^ y, y, -4< I^ 00 CJ3 Q 00 00 00 00 ro 00 00 00 00 00 00 00 00 SOUTHERN FRENCH TYPE MOURASTEL. ("oLOK Readings. 199 1887. ISSS. 1889. MOURASTEL. J. T Doyle, Experimental Plot, Cupertino. J. Gallegos, Mission San Jos(5. J. T. Doyle, Experimental Plot, Cupertino. No. 757. No. 9-15. No. 1141. No. 1168. , , . I Date At pressing \^^^^^ One month October 26. 42.5 1-2 V. R. 33.3 "iV. rV October 30. 28.2 2 V. R. 19.5 3 V. V. 17.7 4 V. R. 17.7 4 V. R. 17.7 4-5 V.R. October 8. 55.5 2 V. R. October 19. 35.1 1 V. R. Two months . 33.3 1 V. R. 33.3 1-2 V. R. Three months . Four months -- - - 12.7 R. 24.2 2 V. R. 21.6 3 V. R. 20.5 2 V. R. 17.2 4 V. R. 44.3 4-5 V. R. Five months 14.3 4-5 V.R. Six months -_ 14.3 4-5 V. R. Seven months 11.6 3-4 V.R. Kiffht months 17.4 4-5 V. R. 8.5 1 R. No. 757 (long-pruned). Mourastel. From J. T. Doyle, Cupertino Experimental Plot. The grapes arrived October 19, 1887, and were crushed on the 21st. Their condition was good, and only just ripe; a few unripe, dried berries; but little early coulure, say 8 to 10 per cent. Berries and bunches of good size, the latter very long; branched in many i CO cc | co co c-i co (n e-i C'i ■*-'■ 1 1 1 1 OO 1 1 1 1 1 lO 1 1 i 1 i Volatile Acid v... ' 1 1 ^ 1 1 1 1 1 r-l Ill II III 1 1 1 1 1 11: II III 1 1 1 J 1 -O o At Six to Eight o ic OS r-l t^ Tj< t£) 1 iniciooo o-^ CO CD CO -* t^ ■* Tj* gj CD 1 lO t^ CD lO CD Tt< Tt< !2; 11 Months 'O " 1 03 1 1— ( 11 1 luo it^ Is lio Icct^coco-Ht- At Pressing 1 irp iTt< 1, 1-* 'Tt S \n 1 1 1 1 CO CD CO CO c-i lo p. Sugar hy Copper Test.. 00_ 1 1 1 ' 00_ t--; CO rH CO CO im" 1 1 1 1 oi irf oo' CO oo' c-i a <>? \ 1 1 1 (M C~) (M (M C~5 C-l CO ti- 1 I ^ 1^ i CD ' o ot^t^i^or^ u > Solid Contents by ] 1 a> 00 |»o \ t^ ooco-*oo< 1 ^ 1 N CO C-) C~l (M oTr; I : O O ;a3 ; << O «1 co go cc F^* 1 'ojoi'-caja) f.a> Qj"o3 ; \ \^ u 'A u u _ p *o 1 r-" 1, ->j ■|2 § 11%'S fllWtl >* Ed -•" [/> O (13 J. T. Doyle, Cup , M. Denicke, Fre Geo. West, Stocl , Wm. Pfeffer, Gu C. A. Wetmore, J. Gallegos, iNIisi Father Cichi, Sa . Gov. Stanford, "N , J. T. Doyle, Cup . Margherita Vin , Margherita Vin . J. T. Doyle, Exi: . Margherita Vin . Margherita Vin O (H If a > *5 00 lO CO CO CO CD ^ O CO 1-1 00 t^ t^ lO Q tH i-( (>1 (M iH CO ■* ■<1< t^ CD 00 00 O H>H C-l T-H r-H 1:^ piK r-l iH ++ pip4 COC-1 CO CO o •Ph (N CO 00 "^ CO '• " 'r! c ^ c CO .'^ C^ C S \'^ \ ,'p^ ! 1 CO 1 PTt< 1 \^ \ |o 1 |S 1 d p^ > '2 2 o «! H QQ 10 P o ; QJ " Srd 204 UNIVERSITY OF CALIFORNIA. No. 680. Trousseau. From Margherita Vineyard, Fresno. The grapes arrived in good condition, August 31, 1887. Bunches closely packed and medium size, largely with one branch as a shoulder, length averaging six and a half inches. No coulure; somewhat unevenly ripe; skins entirely devoid of astringency, and thick and tougli. The juice showed 25.60 per cent of solid contents. Fermentation of 67 pounds of grapes crushed began on September 1st, and reached its maximum of 79° on the oth. It was drawn off on September 8th, nine days from crush- ing. The yield from the above amount was 5^ gallons, or at the rate of 157 gallons per ton. Record of Treatment and Tasting. — 1888. January 16. Racked and pasteurized the wine for safety. February 16. Tastes somewhat acetified. May 5. Condition bright, with insignificant bouquet; slight acetous odor. May 28. The sediment shows some acetic and lactic ferments. Poor quality. No. 710. Trousseau. From J. T. Doyle, Cupertino. The grapes arrived October 11, 1887, and were crushed the same day. They were very overripe, fully 20 per cent almost raisins; otherwise in good condi- tion; coulure slight; bunches packed and very characteristic; berries exceedingly sweet. The juice showed 30.80 per cent of solid contents. Fermentation of 109 pounds crushed began on the morning of October 12th, and reached its maximum of 83° on the 14th, being quite violent in its action for three days. The fermentation having subsided, and the Avine being still sweet, it was, on October 17th, heated up to 87° by stir- ring with a can filled with hot water; this operation was ag'ain repeated on October 19th, the temperature having fallen to 77°. On October 20th it was drawn off. The yield from the above amount of grapes was 7| gallons, or at the rate of 144 gallons per ton. Record of Treatment and Tasting. — 1887. December IS. A bright-conditioned and pleasant wine that tastes almost dry. 1888. January 26. Racked the wme from the lees. February 8. Condition not perfectly bright, with a dry taste, heavy body; wine almost a cordial, and rather bitterish and astringent. April 18. A microscopical examination of the sediment shows some lactic and acetic ferments. Racked and pasteurized the sample. June 20. Condition almost bright, with a port-like taste, very well-advanced bouquet, heavy body and astringency, bitterish in after-taste. No. 812. Trousseau. From Margherita Vineyard, Fresno. The grapes arrived October 1, 1888, in overripe condition, and were worked the same day. Many bunches had raisins; berries quite large; juice very sweet. The must showed 28.47 per cent of solid contents. Fer- mentation of 97 pounds crushed began on October 2d, in the " hot-box " at 90°, and reached its maximum of 93.5° on the 4th. The murk was drawn off on October 5th, four and one half days from crushing. The yield from the above amount was 7| gallons, corresponding to 157.2 gallons per ton. Record of Treatment and Tasting. — 1888. December S. Taken to the cellar. Wine not very clear, with bouquet undeveloped, medium body and acid, full alcohol, and clean taste. Lees contained traces of lactic ferment. 1889. January 12. "A fair, but hot wine, without character. Blends badlv with the Camay Teinturier." (E. W. H. and F. P.) March 9. Pasteurized. May 16. Racked; condition cloudJ^ August 9. Condition not quite bright; light color; suspicious bouquet; flavor not marked; clean taste; medium body and acid; full astringency and alcoholic strength; quality fairly good; it stands fairly well dilution. 1890. February 5. Lees full of lactic ferments. February 16. ' Condition clear; wine completely spoiled by lactic fermentation. Discarded. SOUTHERN FRENCH TYPE TROUSSEAU. 205 No. 873. Trousseau. From J. T. Doyle, Experimental Plot, Cuper- tino. The grapes arrived in excellent condition on October 2, 1888, and were crushed the same day. Bunches compact and characteristic, a few bunches have raisins; coulure not more than 2 or 3 per cent; stems green; berries oval and black, very unlike the ones from Fresno. The size of berries is much smaller than in the Fresno sample, and also smaller this year than the same grape from the same place last year. Juice showed 23.07 per cent of solid contents. Fermentation of 170 pounds crushed began October Sd, and reached its maximum of 93° on the following day. The murk was drawn, off four days from crush- ing. The yield from the above amount was 13^ gallons, corresponding to 154.4 gallons per ton. Kecord of Treatment and Tasting. — 1889. January S. Racked. Jamiary 18. Taken to cellar. March 9. Sediment contains a small quantity of lactic ferment; pasteurized. May 15. Racked again; wine cloudy. August 9. Condition not quite bright; light and yellowish color; undeveloped bou- quet;" suspicious flavor; medium body, astringency, and alcohol, and full acid; quality passable; stands dilution fairly well except for color. 1890. February 5. Lees contain a few lactic ferments. February 35. t'ondition clear; wine of a poor quality. March 3. Racked. July 23. Discarded, being spoiled. No. 1055. Trousseau. From the Margherita Vineyard, Fresno. Bunches large and heavy, with large and detached shoulders; berries round and very close, but not compressed; skin tough, thick, and astringent, with little color; flesh rather firm and juicy; condition fair; quite ripe. The grapes arrived September 5, 1889, and were crushed the following day, juice showing 28 percent of solid contents. Temper- ature of mash, 70°. No sign of fermentation was perceived until Sep- tember 8th; the cap began to form the 9th (temperature, 72.5°), and fermentation continuing slowly, reached its maximum of 79.5° on Sep- tember 11th. On the 14th the fermentation was still going on gently, temperature 78°; the solid contents on this day was still 19.5. On Sep- teml3er 16th a slight odor of vinegar was perceptible. The wine was still fermenting on September 18th, twelve days after crushing, when it was drawn off. The wine on September 20th showed 11.5 per cent of solid contents, when it was fortified. Yield from the above amount was 12.88 gallons, corresponding to 149 gallons per ton. Record of Treatment and Tasting. — 1889. September 20. Solid contents by spindle, 11.5; fortified. 1890. January 6. Condition bright; moderately deep color with strong tendency to orange; a not very marked bouquet, an agreeable flavor, similarto port; full astringency, low acid; sugar rather high; quality good. January 9. "Makes a good blend with No. 1051 (Teinturier Male) in the proportion of one third of the former to two thirds of the latter." (E. W. H.) January IS. Racked. One and one fourth gallons blended with Xo. 1051; 11% gallons remaining were put in hot-box at the temperature of 90° to 95° on January 14th. May 14. Racked and removed from hot-box. 1891. January 26. Bright; good aroma and body; somewhat too sweet, otherwise a good port. January 22. Not quite clear; has a slight suspicion of acetic odor. Discussion of Results. In glancing at the above record it is seen that the Trousseau may reach a high proportion of sugar, even in a cool region; in fact, at the Cupertino Experimental Plot, in 1887, the saccharine strength was 29.83 206 UNIVERSITY OF CALIFORNIA. per cent, a little more than was observed on the grapes of the same variety from Fresno; in general, it has shown to be a highly sweet grape, with but little acidity. The wine is exceedingly light in color, but very alcoholic and heavy- bodied; rather deficient in tannin and in acidity, when we consider the lat- ter in relation to the other ingredients of the wine. The samples worked in our Experimental Cellar confirm the experience that the wine is of poor, ■or only fair quality, and not a good keeper; also, that it is unsuitable for blending with clarets; blended, however, with Teinturier in the pro- portion of one third to two thirds of the latter, and treated as a port wine, it has given a rather satisfactory sample; nevertheless, we still think that a better product may be obtained from it in using it for white wine. It is noticeable that in the case of No. 710, from Cupertino, the wine was fermented practically to dryness, attaining IB. 20 per cent of alcohol by volume by the aid of heat alone, while No. 1055, from Fresno, with 2 per cent less of sugar, failed to go through without such aid, and had to be made into port to prevent spoiling. It would doubtless have done well in the temperature of its native climate. In fact, the sample No. 872, also from Fresno, that had 28.33 per cent of sugar, being fermented in a hot-box at the temperature of 90°, it went through in four days and a half, while its acidity was lower than sample No. 1055. However, when the sugar contents was lower, as in the case of Nos. 680 from Fresno and 873 from Cupertino, the rise of the temperature of the fermenting mash, or of the room, was not necessary, for they went through easily. This would prove that a uniform hot temperature should not check the fer- mentation, even in case of musts containing high sugar percentages and adequate acidity, which, as is known, would be dangerous, should vio- lent fermentation start in from the beginning. But though in a uni- form hot temperature a regular fermentation might be obtained, the danger of the rapid development of secondary ferments cannot be avoided, as is well illustrated by our samples of Trousseau wines fer- mented at high temperature, which were full of lactic ferment, while the samples fermented at the ordinary temperature were only slightly attacked by lactic and acetic ferments; their fair character is simply due to the inherent poor keeping qualities of the variety itself, when it is worked alone in the making of a red dry wine. GRENACHE. The Grenache is pretty well known in this State, as it has been for some time quite extensively cultivated in the Santa Clara Valley, and to some extent in that of Napa. It is a variety belonging to northern Spain and southern France, and noted there for its vigorous growth and productiveness, under the short-pruning system, but requires rich soils; in these it comes into bearing remarkably early. Its wines are rather heavy-bodied and rich in alcohol, of a moderately deep-red color, which tends to become brownish or yellowish with advancing maturity. This tendency to lose its color has been prominently noted in California, as also the strongly pronounced "caramel" taste of its more mature wines, that, while much liked by some, is objectionable to others. On account of this pronounced flavor, it cannot, evidently, serve for blending with wines of delicate bouquet. SOUTHERN FRENCH TYPE — GRENACHE. 20'; 1 (M CO 'M CC CO -f OO 1 1 1 1 1 1 1 ^, 1 ^, CO -* O] O] 0\ C-] C-J 1 I 1 1 1 1 1 " " 1 " " Ash .- 1 I 1 r : 1 1 CO a> t~- 1^ -^ Ci o ■ O O O O UO in icd(>lo-i f-co 1 ; 1 1 o ! 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Bergin, tlountain View. p4 Itf rt i ip^ i CO ^> \> i !> i (A o 6 o 1 O 00 , Tj; 05 1 I'o 1 1 !t)< 1 ij '-i rn ■^ 1 1~- CO ' 1 '-< 1 o (M ;i-i T-l 1 1 ■^ ' O qT V p4 \ \> \> 1 |t-i 1 S5 o-s l^ ^^ ', -* 'l"5 OO IS -♦.3 ' I— 1 ,l: p. o o 1 ^s ^ OcD lo loi 1 lo 1 ^^ tH 1 O 1"^ 1 1'^ 1 (M |(M ' '^ 1 1 iH ; <« p4 i jP^ if ^ i i^ fc. t< o Sic 41:5 D i id hC'D OJ d 2, u 1 ti d f-i O ; ; ; s?* CO 1 1 o ■ ^ i 1 id 1 olio oT « i i ip^ i .-H o (^fl lii 1 i i :> : O-iH Ci x> «"S iC ■; ! 1 1"* 1 a> -tJ ' ' ' ' T-H ^ * Q^ d O 1 1 1 Hg- ;?; O 1 , lOi , ^^ 1 1 1 1 ■*" 1 1 1 1 '"' 1 ' J ; i QJ O ' ' •*^ri; . , . cS O 1 1 Co ; ; • ; ' ' CO ' '. tn rr. s goagogas t pre ne m wo n hree our 1 iven ix mi even light 1 ' ■1 OHE hPl, fi< OQ CC W SOUTHERN FRENCH TYPE — GRENACHE. 209 No. 085. Grenache. From Margherita Vineyard, Fresno. The grapes arrived September 22, 1887, and were crushed the same day. Condition was fairly good, somewhat wilted, but very dusty, necessitating washing. Juice showed 24.50 per cent of solid contents. Fermentation of 148 pounds crushed began on September 22d, reached its maximum of 83*^ on the 27th, when the action was very violent; from September 28th the action subsided. It was drawn off on October 1st, ten days from crushing. The yield from the above amount was ll-f gallons, or at the rate of 153 gallons per ton. Record of Treatment and Tasting. — 18S7. December 19. Condition bright, quite high astringency, and Grenache taste ver;/ pronounced; the wine is apparently more lit for port than anything else. 1888. Januar;/ 18. Hacked. February 16. Condition bright, with a peculiar, strongly " burnt-sugar " bouquet; heavy body, and very pronounced astringency. A well-developed wine of decided port char- acter, but needs blending to make it palatable. May SI. Condition bright, with the same bouquet as at last tasting; good vinous flavor, medium acid, and high astringency. June 1. Racked; found no abnormal ferments. 1889. November. (In bottle.) Bright; color light and yellowish, with faint bouquet, agreeable flavor, and clean and well-developed taste; medium body and acid, and full astringency; quality rather good, although the wine is somewhat exhausted, not having improved much by age. No. 712. Grenache. From J. T. Doyle, Cupertino. The grapes arrived October 11, 1887, and were crushed the same day; condition good, size of berries uniform; early coulure to the extent of some 20 per cent makes the bunches rather loose. Berries very sweet, yet with plenty of acid. The juice showed 24.82 per cent of solid contents. Fermentation of 94| pounds crushed began October 12th, reaching its maximum of 82° on the 15th, the fermentation being very violent, and was drawn off October 20th, nine days from crushing. The yield from the above amount was 7^\ gallons, or at the rate of 152 gallons per ton. Record of Treatment and Tasting.— /^S7. December 13. A clean-tasted, characteristic, and sound wine, witli rather marked astringency. 1888. January So. The young wine. was racked and pasteurized, as the microscope showed lactic germs. February 8. Condition bright, with high alcoholic strength, medium acid, moderate astringency, pronounced "burnt-sugar"' taste; a pleasant, smooth, and fairly developed wine. June 16. Condition bright, not heavy body, well-proportioned acid and astringency. The wine as a whole is thin. The microscope shows the sediment to still contain lactic germs. 1889. November. Condition bright, with rather light color, only fair bouquet, peculiar but pleasant flavor, clean taste, good body, and full acid and astringency; quality as a whole good. No. 736. Grenache. From J. Bergin, Mountain View, Santa Clara County. Grapes arrived October 14, 1887, and were crushed the follow- ing day. Condition very good, just ripe, but stems full and green. Considerable coulure, hence bunches were quite loose, but large. Bunches fair size, with heavy bloom; skins quite thick; berries very sweet. The juice showed 24.85 per cent solid contents. Fermentation of 55.75 pounds crushed began October 16th, and reached its maximum of 82° on the 18th, fermentation being very violent. On October 24th it was drawn off, nine days from crushing. The yield from the above amount was 3}f gallons, or at the rate of 137 gallons per ton. 14-H 210 UNIVERSITY OF CALIFORNIA. Record of Treatment and Tasting. — 1887. December 16. The " burnt-sugar " taste is pronovinced. A clean-tasted wine with decided astringency. 1888. January 26. Raclved and pasteurized for safety. February 8. A briglit and well-conditioned wine, well developed and smooth, with a strong " biirnt-sugar " taste. Unfortunately this wine was not tasted again till June 18th, when it was found to have become acetified to a serious extent. No. 831. Grenache. Frona Margherita Vineyard, Fresno. Grapes ar- rived and were crushed September 10, 1888. Condition not good; over- ripe, with a large amount of half-dried grapes; berries quite light-colored; stems mostly dried. Bunches quite large, and all shouldered on one side; taste very sweet and raisin-like; acid entirely covered by sugar; skin very tough. The juice showed 30.29 per cent of solid contents. Fer- mentation of 242 pounds crushed began on September 13th, but being slow the mash was placed in hot-box (90°), and reached its maximum of 88° on October 24th, fourteen days from crushing, when the murk was drawn off. The yield from the above amount was 18f gallons, cor- responding to 154.9 gallons per ton. Record of Treatment and Tasting. — 1888. November 1. The wine kept in a 10-gallon keg seems almost dry; a portion kept in a 2-gallon demijohn is not nearly so, and was placed in the hot-box kept at 90°, after adding a pint of lees from Gros Mansenc, No. 931. November I4. The wine in the demijohn was dry and was taken from the hot-box. December 19. The wine was racked and removed to the cellar; the dei:»osit of lees was very large. 1889. January 12. A tasting showed the wine to be uncertain in character, verging on port. January 28. The lees showed both acetic and lactic ferments, and the wine was pas- teurized. Ar)ril 1. Wine sour. May 16. Racked again. August 6. Condition not quite bright; color light, very yellowish; the bouquet, flavor, and taste were unpleasant and acetified; the acid very high, and tannin medium; quality very poor. JVovember 4. One half gallon dimijohn sample distilled; too poor to keep. 1890. February 1. Lees small in amount; show little lactic ferment. Quality poor for dry wine. No. 854. Grenache. From A. Caminetti, Jackson, Amador County. Grapes arrived on September 18, 1888, and were worked the same day. Condition fair; stems nearly all dry and berries somewhat wilted, over- ripe, quite light-colored, and uneven in tint; berries rather undersized for the variety, and will make little or no color in wine. Juice showed 26.68 per cent of solid contents. Fermentation of 20.5 pounds crushed began on September 19th, and reached its maximum of 90° on the 21 st. On September 24th, six days from crushing, the murk was drawn off. The yield from the above amount was If gallons, corresponding to 158.5 gallons per ton. Record of Treatment and Tasting. — 1888. November 19. Racked; lees small in amount, with a very alcoholic taste; undeveloped bouquet; medium acid and tannin. 18S9. April 3. Racked; condition clear, with light but good color; rather pleasant taste, but with acetic taint. Ajtril .5. Lees examined under the microscope show a small ([uantity of lactic fer- ments; pasteurized the wine. June 1. Racked again. August 6. C'ondition bright, with very light and yellowish color, poor bouquet; bitter flavor and taste; medium acid and astringency, and adequate alcohol; quality poor; improved by a little water. November 5. Wine has lost its bitterness since last tasting; generally improved, but still has a bitter flavor. 1891. February 11. Wine much deteriorated, and sample discarded. SOUTHERN FRENCH TYPE — GRENACHE. 211 No. 871. Grenache. From J. T. Doyle, Cupertino. Grapes arrived September 28, 1888, in good condition, and were crushed the same day. Early coulure in some bunches to the extent of 25 per cent; on others scarcely any; a few dried berries. Berries, owing to late coulure, uneven in size; mature and full bunches quite typical. Compared with the Fresno sample, the berries are smaller and darker and bunches looser. Juice showed 25.39 per cent of solid contents. Fermentation of 163 pounds crushed began on September 30th, and reached its maximum of 92" the following afternoon. On October 3d the murk was drawn off, five days from crushing. Yield from the above amount was 13^% g^l" Ions, or at the rate of 163 gallons per ton. Record of Treatment and Tasting.— iSSS. October 29. Action ceased. Placed in cellar. December 12. Wine clear, with vinous flavor, medium alcohol, and somewhat high acid; development well advanced. 1889. Januarji 12. Heavy, with little color and much " burnt-sugar" flavor. March 18. Sediment shows traces of lactic germs ; pasteurized. May 16. Racked ; condition clear. August 6. Condition bright, with light-red color, unpleasant bouquet and flavor, but not a bad after-taste; medium acid and astringency; quality poor, but becomes fair on dilution with a little water. 1890. February 5. Lees sound. February 23. A bright, thin, and exhausted wine, but with improved flavor. February 27. Racked. Auqust 13. Bottled. 1891. Febrtiary 12. Wine bottled May 16, 1889, spoiled. Wine bottled February 27, 1890, good, much improved in bottle; little' bouquet, but full flavored, bright, and mature. \Vine bottled August 13th similar to the above. No. 1056. Grenache. From Margherita Vineyard, Fresno. Bunches medium size, well filled, and heavily shouldered; stems very thick and strong; skin tough, with little color; flesh soft and juicy; condition fair, but overripe; only two baskets (6 pounds) were received. This variety arrived September 5, 1889, and was crushed the following day. The juice showed 28.4 per cent of solid contents. It fermented dry in five and one half days in a room whose temperature was 75°. The small amount obtained was studied only as regards color. Discussion of Results. From the above record it will be seen that the time of maturity of the Grenache varied materially, according to the climate of the location ; and, as is natural, has thus influenced the proportions of sugar and of acid in the grap"^ We thus find high saccharine strength and low acidity in the grapes from the hot climates of Fresno and Amador, and the contrary in those from the cooler climate of the Santa Clara Valley. In the latter region, or in others having a similar climate, when the grapes are picked at the proper time, they yield a wine that on the aver- age contains 12 per cent of alcohol by volume, and in general with an adequate acidity, and Avith rather good body and astringency; but in warmer regions if the grapes are not picked quite early they will pro- duce a wine containing from 13 to 14 per cent of alcohol by volume, with a relative low acidity, but of high astringency and body. Such wine contains always a certain amount of undecomposed sugar, and is therefore liable to secondary fermentation. One of these last cases is illustrated in No. 831 from Fresno, in which the high proportion of acidity noted in the table is simply due to the presence of the abnormal acids, produced by the secondary fermentation, which attacked the wine. 212 UNIVERSITY OF CALIFORNIA. The color of the Grenache, moderately red at first, soon becomes brownish and yellowish by aging. In view of these peculiarities, the Grenache may be used in making good white wine when the grapes are in a good condition and picked early in order to have only a moderate amount of sugar in the must; or it may be used in making sweet fortified wines. It may also be blended with other wines, such as the Mataro, Caber- nets, Gamay, and Malbeck; but never with the Carignane, this blend being very unsatisfactory. When used for blending purposes the Grenache should never exceed the proportion of one tenth or one fifth at most, on account of its peculiarities mentioned in the introductory paragraph. The wine of Grenache, w^hen made in a proper manner, has certain good qualities which improve by aging, but without such precaution it is of poor quality and a poor keeper. CINSAUT, OR BOUDALES. The Cinsaut is widely distributed in the south of France, from the Alps to the Pyrenees. It yields a heavy-bodied but delicate and highly flavored wine, and for that reason is largely used in blends, to which it imparts its fine aroma, which is best developed at the age of about four years. It is, moreover, a most excellent table grape. The grape develops its best quality on the warmest slopes of dry, stony hills. On light soils its life is not long, unless well sustained with fertilizers and by very short pruning. It requires a good deal of heat; ripens early in the second period. Bunches and berries large, fine, and very attractive looking, resem- bling somewhat the " Black Malvoisie" and sometimes mistaken for it; but the bunches are shorter and stouter. Berry rather firm, very sweet, but with sufficient acidity to render it very palatable. Unfor- tunately it will not bear shipment to any great distance, but does well for the local market. In the Santa Clara Valley this grape has been grown under the singu- larly inappropriate name of "Black Pinot;" it is one of the many so- called " Burgundies " of that region, which seem to include every grape yielding but little color. Of course its extra large berry and bunch, its glossy, deeply-cut leaf, and low growth distinguish it pointedly from the true Pinots, and from nearly every other of the misnamed " Burgun- dies." The French observation, that it develops its best qualities on dry hills, is well verified in California. On low, moist soil it makes a tasteless, watery grape of high acid and low sugar contents and lacks the peculiar aroma that constitutes one of its chief merits. To the fact that it was first planted in the cool coast climate of the Santa Clara Valley, must be attributed the slight degree of appreciation it has thus far received. It really belongs to the warmest parts of the State, and should there be propagated for the production of both dry and port wines. SOUTHERN FRENCH TYPE CINSAUT. 213 Table of Production. CiNSAUT. B a- Pcfq' 3 CD • CD fD r+ o a a era 1887— No. 702. J. T. Doyle, Experim'tal Plot, Cupertino. 1888— No. 950. J. T. Dovle, Experim'tal Plot, Cupertino. 1889— Row 54. J. T. Doyle, Experim'tal Plot, Cupertino. 20 20 20 120 240 150 6.0 12.0 7.5 Oct. 6 Nov. 5 Oct. 4 Note.— As the result of large-scale culture at Mission San Jos6 (E. W. Hilgard's vineyard), the product may be placed as rarely falling below four tons per acre; being above that figure as often as below it. 214 UNIVERSITY OF CALIFORNIA. Ash Body oo Volatile Acid O At Six to Eight Months -. oo CO COlO t^OOOCOiCiOOCO ci oi c-It-I,-IO'-I.-I,H O o By Volume OOOCOQOCOt^MOMOCOCC roi-Hi^oocoTHooooooi-ico (>i oi oi o i-i c-i o i-i >-H ai o rH (>i By Weight ... o CO -<: <1 Ash ■>*.2*.2 2.2*^' 3 '« rH 'en ."'en rH a ;« S '^ ->^ <" S tn P< en i-^ „ ■» ^O !il< ^O fHtic'"bX)l^t'0« W) ^'kC^ tucc^ &>i!;:5 s* t>- c3 . t^ o3 L^ . b>- o3 e4 h-;h-jf4»-;HH^WH^ ^3 o3 t^in 05 lo CO-* O CO (MCOIO >0 0-5 0) Si > o oi c a S3 a SOUTHERN FRENCH TYPE — CINSAUT. 215 O 1-1 » M O O O W.2o •r !^ O o3 SudCC ^.2° o o 'A ■ a 93 a o be i-O to d o o « o I CO 05 coco CO > o 00 (x5 W > ■* d g' ^'^ '^ :p^ OCO coos , <1^ ^^ o3 o be .B 03— . !B §§a25 S S a; « c - n:, CD ? U 0 '" O ^ *— < oj '-^ f^ :ri ^ 216 UNIVERSITY OF CALIFORNIA. pi \\>^>*>^>^ o .-^ O OS t CO ;pip4p4pH CO , CO C^ Ol CO ' -^ -^ -^ ■*' 03 o P5P^ *:^c^ o O ■«1 OHHl^I^co^ SOUTHERN FRENCH TYPE — CINSAUT. 217 No. 703. Cinsaut. From J. T. Doyle, Cupertino. The grapes arrived Octol^er 7, 1887, and were crashed the following day. Their condition was good, stems rather dry, but berries turgid and sound; coulure apparently less than at Mission San Jose, but a few prematurely dried berries are shriveled up. Will make a fair test of quality of wine, if not of weight of grapes. The latter are very sweet, apparently not quite as acid as at Mission San Jose. The juice showed 22.31 per cent of solid contents. Fermentation of 81 pounds crushed reached its maxi- mum of 89° on October 10th. It was drawn off on the 12th, four days from crushing, showing a rapid fermentation. The yield from the above amount of grapes was 6| gallons, or at the rate of 170 gallons per ton. / Record of Treatment and Tasting.— 1887. December 5. Racked the young wine from the lees. December 19. The wine has an aromatic and very agreeable bouquet, moderate and pleasant acid, lightish body, and low astringency. 1888. February 16. Conuition bright, with qiiite pronounced bouquet, medium acid, and low astringency; the wine as a whole is well developed and smooth. May '28. The microscope shows no unsound germs in the sediment, but the wine was racked and pasteurized for safety, as it was divided into smaller packages. June 19. Condition bright and bouquet well advanced; acid and astringency well pro- portioned; a sound, smooth wine, of only medium body. No. 772. Cinsaut. From E. W. Hilgard, Mission San Jose'. The grapes arrived October 24, 1887, and were crushed the next day. Con- dition good, much coulure on bunches; many small, dried berries, some- what flabby from standing in crates two days in hot weather, but none unsound; will make a tolerably fair test of the variety. The juice showed 23.90 per cent of solid contents. Fermentation of 55 pounds crushed began on October 25th very violently; reached its maximum of 82° on the 28th. It was drawn off on October 29th, four days from crushing. The yield from the above amount was 4jf gallons, or at the rate of 174.9 gallons per ton. J Record of Treatment and Tasting. — 1887. December IS. Condition turbid, with a markedly aromatic bouquet, medium body, low astringency, and medivim acid; slightly suspicious in quality; racked and pasteurized the wine for safety. 1888. February 9. Wine somewhat flat, but with pleasant acid, and quite pronounced, characteristic aroma. June 18. Condition bright, with pleasant bouquet, medium acid, fair body, and low astringency. The sediment showed some acetic germs; it was racked again. A later examination showed such increase of acetification that the sample was abandoned. No. 916. Cinsaut. From Experimental Plot, Mission San Jose; grafts from E. W. Hilgard's vines, two years from grafting. The grapes arrived October 18, 1888, and were crushed the following day. The juice showed 22 per cent of solid contents. Fermentation started October 20th, rising to 90° on the 21st, The wine was drawn off on October 22d, three days from crushing. From 122^ pounds crushed, 10.9 gallons of wine were obtained, corresponding to 177.55 gallons per ton. Record of Treatment and Tasting. — 1888. December 3. Taken to cellar. December 19. Racked. Condition very turbid. 1889. January 11. Condition still very turbid. February 23. Lees contain lactic germs. Pasteurized the wine. May 15. Racked again. Aiigust 2. A poor wine, not yet bright; bouquet and flavor slightly acetous. 1890. February 10. Sediment contains some acetic germs. A very poor wine. February 22. Racked. July 15. Lees contain acetic germs; wine bright, but thin and poor quality. 218 UNIVERSITY OF CALIFORNIA. No. 922. Cinsaut. From E. W. Hilgard, Mission San Jose. Grapes were received October 19, 1888, and were crushed the following day, being previously washed. The juice showed 19.35 per cent of solid contents. Fermentation commenced on the afternoon of October '21st, and reached the maximum temperature of 88*^ on the following day. The murk was drawn off on October 24th, four days from crushing. From 110 pounds crushed 10.12 gallons were obtained, corresponding to 184.09 gallons per ton. Record of Treatment and Tasting. — 1888. December 3. Racked and taken to the cellar. 1889. January 9. A very pleasant wine, of better quality and bouquet than No. 950, Cinsaut, from Cupertino; after-taste slightly suspicious of lactic acid. February 23. Sediment contains some lactic ferment; pasteurized the wine. May 15.' Racked again; condition cloudy. August 2. A poor, tlat wine; still cloud}\ 1890. February 10. Lees contain lactic germs. February 17. A bright wine, without color, but with a slightly improved flavor since last tasting. February 23. Racked. July 17.' Lees show much lactic ferment; wine being of poor quality, was discarded. No. 950. Cinsaut. From J. T. Doyle, Cupertino. Grapes arrived in good condition November 7, 1888, and nearly ripe, but still sound; some second crop, and some berries with almost no color. Average size of berries good, but much more coulure than at Mission San Jose. The grapes were crushed November 7th, the day of arrival. The juice shoAved 20.9 per cent of solid contents. Fermentation started on October 8th, and reached its maximum of 89.5° on the following day. On October 12th the murk was drawn off", four and one half days from crushing. From 108 pounds crushed, 9.12 gallons were obtained, or at the rate of 168.98 gallons per ton. Record of Treatment and Tasting. — 1888. December 19. Racked and taken to the cellar. Condition not clear. 1889. January 9. A mild and not unpleasant wine of advancmg bouquet, clearing well. March 12. Lactic ferment in sediment; pasteurized. May 15. Racked; condition cloudy. August 9. Condition clear; a very light and yellowish color; general quality fair. 189'o. February 11. Lees full of apparently dead filiform germs. February 15. Condition bright; wine not improved since last tasting; rather de- teriorated. March 3. Racked. 1891. March 6. Wine bottled in 1889 is completely spoiled; that bottled in 1890 is not so bad but also practically spoiled. No. 1143. Cinsaut. From E. W. Hilgard, Mission San Jose. Grapes arrived in good order, and were crushed October 4, 1889, the day of their arrival. The juice showed 22.14 per cent of solid contents. Fer- mentation reached its maximum of 93.5° on the afternoon of October (ith; the murk was drawn off October 7th, three days from crushing. From 151 pounds crushed, 13.94 gallons were obtained, corresponding to 184.6 gallons per ton. Record of Treatment and Tasting. — This wine, two weeks after pressing, was treated according to a method in use in Tuscany, called ^'governo." This method, the object of which is the improvement of the ciualitj' and keeping power of any light wine which is likely to spoil during the warm days of early summer, consists in adding a certain quantity ofother gi'apes to the wine to be treated. The grapes thus added are called the "governo,"and should be of high quality, with good color and acid. They are placed on straw until they commence to shrivel, and are then crushed and added to the wine, which should be about one month old when treated. The "governo" in this sample case consisted of — SOUTHERN FRENCH TYPE CINSAUT. 219 (fros MaTisenc 64.5 per cent. Ref osco 17.8 per cent. Barbera 17.7 per cent. In all nine pounds. 1889. November 16. Racked off from the "governo." December S. Condition cloudy, with light color, agreeable bouquet, very pleasing flavor, developed taste, medium acid, good body, and full alcohol and astringency; quality good. December 13. Racked and taken to cellar. Condition not quite clear. 1890. January 2S. Condition nearly clear, with a little flat taste, but otherwise verj'^ good; color very light. Lees sound. May 2. Condition not quite clear, taste sound. Racked. May 19. Lees sound. June 10. Condition bright, with very light color; fresh and full flavor and good bouquet; a clean and well-developed taste; low acid and medium astringency; general quality good. July 31. Lees show much "pastorianus" ferment. August IJf. A clear wine, with delicate and pleasing bouquet; low acid; well developed. The wine was racked on the 19th. December SO. Lees show a very few lactic ferment. 1891. January 2. A bright wine, with lactic taint very slightly perceptible; quality rather thin. March 23. .Some wine bottled, and the rest pasteurized. May 8. A bright wine, of light color, and very slightly suspicious in taste, but alto- gether a fair wine, much better than has been so far obtained from the same grape witliout the "governo." Discussion of Besults. In the Cupertino Experimental Plot the largest crop was obtained in 1888, at the rate of over 4 tons per acre, while in 1889 and 1890 it was only from 2.5 to 3.3 tons per acre, on account of much coulure and sunburn. At Mission San Jose (E. W. Hilgard's vineyard), the average has been 4 tons and over per acre, but the vines are older than those at Cupertino, and the grapes have not been damaged from coulure or sunburn; some moldiness was observed in 1890, after a heavy rain at the time of ripening. The Cinsaut has therefore been found to be a good bearer, if pruned short and placed in proper soil and climate. In the coast region the Cinsaut, it will be noted, does not easily exceed 21 to 22 per cent of sugar. In its native country, southern France, it is reported that its must contains 24 per cent of sugar and .55 per cent of acidity as an average. About the same rate has been obtained in California, in 1884, by the Natoma grapes, the juice of which con- tained 23.94 per cent of sugar and .53 per cent of acid. Nearly the same amount of saccharine strength was reached in 1886 and 1887 (being, respectively, 23.40 and 23.61 per cent) at Mission San Jose, while the rate of acidity (except in the case of grapes of 1886, which, being very young, showed from 1 to 1.13 per cent), decreased every year, together with the sugar contents, making a poorly keeping wine. Tannin and color are always low, so that for red wine the grape cannot be blended. The Cinsaut possesses a special aroma which it is desirable to pre- serve; an appropriate blending, or "governo," as practiced in Tuscany, with more colored, acid, and astringent grapes, would much improve its general quality and contribute largely to good keeping. Our sample treated by " governo " has shown a fair specimen of what could thus be obtained from this grape, especially with regard to the conservation of the wine. Other experiments on this point will be made hereafter, so as to see what will be the best " governo " to reach the " desiderata " in making dry wines. But it is eminently worth while to try the use of the Cin- saut in making port, as a blend, producing at an early age a striking and agreeable bouquet. This natural bouquet is the special merit of 220 UNIVERSITY OF CALIFORNIA. this grape, and is produced most strikingly in warm climates; and it should not be planted elsewhere, for the wine produced in the cool coast region is thin and a poor keeper. It will be noted that it ferments rapidly and violently, as compared with other musts of similar sugar contents. The Cinsaut makes a pleasant and strikingly flavored white wine, of early maturity, as will be reported in detail hereafter. PLOUSSARD, OR POULSART. The Ploussard is chiefly cultivated in eastern middle France, in the Jura and the adjacent region, where it forms the basis of the better and medium high-class wines, "the soul of the wines of the region where it is grown." It also enters into the Champagne wines, and is the chief in- gredient of the sweet " liqueur " or " straw " wines of the same countries. It is also a good table grape, and as good a keeper as the Chasselas de Fontainebleau. It is a vigorous grower, and according to the quality of the soil should be pruned long, and even very long. Its full bearing qualities are sometimes not shown until its fifteenth or twentieth year. The selection of the proper bearing canes is extremely important, and vertical ones should be avoided. The leaves are of medium to small size, elongated, smooth on both sides, and rather deej^ly cleft; therefore easily distinguished from those of the Malbeck (with which it has been confused in California), which are as broad as long, roughish, and shaggy below. Bunches short, con- ical, rather loose, and well shouldered. Berries elliptical, elongated; size medium or little over; skin thin and delicate, of a rather light, reddish-purple tint; very sweet and juicy. Matures in the second period. Table of Production at the Cupertino Experimental Plot. Ploussard. 1887— Nos. 718, 719 (long-pruned) . Nos. 718, 719 (short-pruned) 1888— No. 843 (short-pruned) No. 843a (long-pruned) 1889— Row 24 (short-pruned) !z; H >■ 0 B a- go 1— . 73 3-5 •^ ."> < i CO OlOlO 05 CO 05 c^i c-i im" oi^ai oicoc^ii— I o) ^ CO c G ^. ''^. "*. iH o o ( Or-I CO > o o "^ "-'"*. o 00 t^lO 1^00 1-1 i-l Oi-I iH coo i-i i-I lO ^ t^oo »0 <>) t-H COt-I0-<^ CO OJ 05 <>i * -i--rH- t^i-l OO OOO t^ oo oi ^ 1 1 1-1 1 iOO(M-ttliH "*. ' "*. ^ iW IM. 1 1 s T-l 02 O I:^ 00 lO t^ -5t; T^^ CO CO TjH in lO 1-- co t^ 1 1 r-l -rH 1 'i O 1 ICOCO 1 • ^ : i^^ i i o 00 r~ tH M r-l o O O CO O ■<*< O CO 00 iH 05 -.o c3 O O c3 03 H-5 OJ Ph M m ^ • rH r3 .rH .^ rj . kr^ ,~ tl VH .'T • ---<=, o r^^ ^ O ;;r^ „ _ _ „ _ aj w (u CO CO 0) rH 0"-H O O'— I be >i ac M -Ti -^3 a> 3 ft bct: C5 H o O H a o ,-5 to ^^■"^ . . oi T-J iH 00 05 00 00 1-1 iH iH o ooooooo CD t^ 00 C520 OO 00 00 OO 05 00 00 00 00 00 o3 222 UNIVERSITY OF CALIFORNIA. Color Readings. 1880. 1887. 1888. 1889. Ploussard. J T. Doyle, Ci apertino. J. Gallegos, Mission San JosC". No. 499. No. 718 (long- pruned). No. 843. No. 1059. . , • \ Date Oct. 6. 5.9 3 R. 5.8 3 R. 4.9 3 R. Oct. 21. 10.0 3R. 5.7 Sept. 20. 0. R. Sept. 17. 9.0 V. R.+l Y. At pressing J (_,^^^j. One month.- Two months 8.3 0. R. 4.8 5.0 4.8 5.3 R.H 5V.R.- 2R.- 3R.^ -2Y. -2Y. -2Y. k2Y. 5.0 3 R.H 5.0 3 R.- 4.2 3 R.H hi Y. Three months hi Y Four months -- - - - 7.1 0. R. hi Y Five months Six months _- - 5.6 3 R. Seven months _ - 6.6 (7. R. Kiorht months 5.5 3 R. No. 718 (long-pruned). Ploussard. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 12, 1887, and were crushed the following day. Their condition was fair, being somewhat overripe, some partly dried. Color and shape much like Cinsaut, but size less, and sweetness unaccompanied by acid, therefore flat and without zest. Some late coulure, many bunches showing berries buckshot size in great numbers. The juice showed 29.67 per cent of solid contents. Fermen- tation of 50.75 pounds crushed began on October 13th, continued slowly and at a low temperature until the 17th, when it was raised from 77° to 85° by a warm-water bottle. It then continued violently for twenty-four hours, when it again became necessary to elevate the tem- perature from 77° to 85°. The fermentation then continued actively until October 22d, when the temperature fell to that of room (70°), and at that time the murk was drawn off, nine days from crushing. The yield from the above amount was 3| gallons, or at the rate of 143 gallons per ton. Record of Treatment and Tasting. — 1887. December 6. Racked the young wine from the lees. December 19. Condition bright, with pleasant bouquet; low acid and astringency; high body and alcohol; whole wine good; dessert and port-like. 1888. February 9. Condition bright, with bouquet fairly developed; heavy body; light astringency and' acid; a smooth "liqueur" wine. April 23."^ The sediment contains lactic and acetic ferments; wine racked and pasteur- izecl. June 22. Condition bright, with well-advanced bouquet and vinosity, medium acid, and very high alcoholic contents; wine tending toward port. 1889. November. (In bottle.) Condition not quite clear, light yellowish color, very faint bouquet, neutral flavor, a little suspicious taste, full acid, and medium astrin- gency and alcohol; (lualitj^ fair. No. 719 (short-pruned). Ploussard. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 12, 1887. Their condition was good, better than No. 718, stems greener and stouter, and fewer dried berries, the latter also larger, not overripe. Coulure about same in both. The juice showed 32.01 per cent of solid contents. Only a few grapes were received, so no wine was made. No. 843. Ploussard. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived in good condition September 14, 1888, and were crushed the same day. Some bunches full, others somewhat loose, Avith SOUTHERN FRENCH TYPE PLOUSSARD. 223 early coulure; a few undersized berries. In exposed bunches there are dried and half-dried berries. Juice showed 25.01 per cent of solid con- tents. Fermentation of 147.5 pounds crushed began on September 15th, and reached its maximum of 90° on the 18th. On September 20th the murk was drawn off, six days from crushing. The yield from the above amount was 12 gallons, corresponding to 162.7 gallons per ton. Record of Treatment and Tasting. — 188S. November 2. Taken to the cellar. Deccmher 10. Lees contained traces of lactic ferment; pasteurized; wine character- istically light-colored, but a little more than Ploussard generally has; alcohol fair, and tannin adequate; acid indicative of lactic taint. 1889. March 29. Hacked. August 9. Condition bright, with light and yellowish color, undeveloped bouquet, ])leas"ant flavor, clean taste, medium body an'd astringency, full acid and alcohol, < B O . o a' 5' on : 1888— No. 944. J. T. Dovle, Cupertino 20 19 405 600 20.25 Oct. 25 1889— No. 1177. .John Gallegos, Mission San Jose J1.57 Oct. 12 SOUTHERN FRENCH TYPE PETIT BOUSCHET. 227 p Ash c-i coco Body ^ t^oo oo CO OO CO i-H t- c-s O O c3 03 cS c c.„ o o g 03 c3 «J aa^ c3 c3 o u (» o c «j S tzj O m O r, o3 ^ o3 ° J2 -a Ct- O a "^ ^ 12 c "^ p^ d +^ ^ c3 r:" +j CO E '-' O >i <^ '-' ^ oT of 05 t/T oT -tfi-r: o.t^ o-r . . e3 &Dc3 . an H O ^ O H 1-5 1-5 H^ 1^ '^ 1-5 (M CO O uO' -f r^ 10 00 't* '^^'M'M'+I^^t^Ol (MC-1X>I^01i-l(MC0C0 000000000 00 00 CD t^ 00 01 Q 00 00 00 00 01 00 00 00 00 00 o A 13 a O # 228 UNIVERSITY OF CALIFORNIA. Color Readings. Petit Bouschet. 1886. C. C. Mclver, Mission San Jos6. No. 620.* 1887. J. P. Smith, Livermore. No. 725. 1888. J. T. Doyle, Experimental Plot, Cupertino. No. 944. 1889. J. Gallegos, Experim'tal Plot, Mission San Jos6. No. 1177. Must At pressing j f?J*^V One month Two months Three months Four months Five months Six months Seven months Eight months October. 13.5 4 R. Oct. 19. 44.4 3V. R. 38.1 Oct. 30. 14.2 "9.5" 2R. '2'R. 190.5 114.3 85.1 66.6 66.6 2 V. 2V. 1-2 V. 2V. 2V. R. R. R. R. R. R. Oct. 19. 153.8 1 V. R. 111.1 1-2 V.R. 154.0 1-2 V.R. 129.5' " 2 V.' JR. 58.8 58.8 58.8 58.8 8.3 2R. 1 V. R. IV. R. IV. R. 1 V. R. 66.6 1 V. R. * Wine received for examination. No. 725. Petit Bouschet. From J. P. Smith, Livermore. The grapes arrived October 13, 1887, and were crushed same day. Their condition was good but very uneven; some bunches ripe, and with flabby and half-dried berries; others not fully ripe, quite sour, and with little color; stems, however, drying up, and showing by their knottiness and the sparseness of bunches a good deal of early coulure; pedicels largely entirely dropped off; shape of bunches triangular when, large. Berries undersize, only a few reaching that of the figure in the "Vignobles," or of the former sample from Natoma. The juice showed 18.82 per cent of solid contents. Fermentation of 97.50 pounds crushed began on the evening of October 13th, and reached its maximum of 79° on the 16th, fermentation having been very violent. It was drawn off on October 19th, six days from crushing, yielding 7|f gallons, or at the rate of 160 gallons per ton. Record of Treatment and Tasting. — 18S7. December IS. Condition slightly turbid; wine still fermenting, and promises to be flat and thin. 188S. January 30. Racked and jiasteurized the wine for safety. February 8. A slightly turbid, bitterish-tasting wine, decidedly milk-sour; quality May 5. Bouquet fairly developed, but wine is thin and flat. June 12. The sediment still shows lactic ferments and effete yeast. The quality being very poor, owing doubtless to the youth of the vines, the sample was discarded. No. 944. Petit Bouschet. From J. T. Doyle, Experimental Plot, Cu- pertino. The grapes arrived and were worked on October 26, 1888; condition fair; nearly every bunch had dried grapes, some wilted; stems thick; color of juice characteristic red; it showed 22 per cent of solid contents. Fermentation of 114.5 pounds crushed began on October 27th, and reached its maximum of 91° the following afternoon. On October 30th the murk was drawn off, four days from crushing, yielding from the above amount 7| gallons, or at the rate of 128.8 gallons per ton. Record of Treatment and Tasting.— i888. November 28. Taken to cellar. December I4. Wine clear and bouquet undeveloped; taste rough; lees sound. 1889. March I4. I^ees show some filiform ferment; pasteurized the wine. May 29. Racked again; taste not good. Auqtist 9. A passable wine of no very marked character, except color. 1890. February 11. Lees show considerable amount of bitter and lactic ferments. February 18. Racked. July 20. ' Wine rapidly deteriorating and discarded. SOUTHERN FRENCH TYPE PETIT BOUSCHET. 229 No. 1177. Petit Bouschet. From J. Gallegos, Mission San Jose. Grapes received October 16, 1889, in fair condition and were crushed the same day. Bunches over average size, pyramidal, shouldered, solid, but not compressed. Grapes medium size, and round; skin rather thick; flesh soft; not juicy; juice very dark red. The juice showed 21.95 per cent of solid contents. Fermentation started October 17th, and reached its maximum on the following day; the fermentation was very violent. On October 19th, three and one half days from crushing, the murk was drawn off, being nearly dry. From 111.5 pounds crushed, 9.37 gallons was obtained, corresponding to 168.16 gallons per ton. Record of Treatment and Tasting. — 1889. December 9. Condition bright, with very- dark color, undeveloped bouquet, agreeable but not marked flavor, smooth taste, medium acid and alcohol, full astringency and body; quality good. December 13. Racked and taken to cellar. 1890. January 2^. A bright and developing wine, but not much changed since last tasting. Lees show a very little lactic ferment. May 29. Nearly clear; a slight lactic taste perceptible; pasteurized. June IS. Good vinous bouquet; lactic taste almost gone. July SI. Lees show incrusted filiform ferment. Axigust 19. In good condition; racked. The wine bottled May 29th is spoiled. 1891. Jamiary 2. A bright, smooth, pleasing, but neutral wine; a little exhausted. March 17. Wine bottled April 19, 1890, bright and of fair quality, but not equal to keg sample. Wine in keg was racked and some bottled. June 6. Lees show much "pasi CO c-i CO O O LO' O t-- O; »Go c-\ w -m' oi co' M CO CO c-i c^i ci ro o At Six to Eight Months -.- iHCOtHCCI^CCOOSIM t^'^comooTfioict^o -<5 ^ 03 At Pressing OO-HlO^vOCO^OO CD ro t-; » lo ir » :q ^. iC1OOC0OOO0105'+ ' ic ;q =c iq iq iq in iq iq lO Tannin . o o o By Volume By Weight OQ Ed o cc >< Ash Acid as Tartaric Sugar by Copper Test. Solid Contents by Spindle. 02 t^ O IM 01 T-i ■•-< c-\ i-t oi i-t c-r cc _ , _ _i lO 00 m T-i CO 1-1 .llC^^-^':too ooc^ I 00 ■* O O 00 COrH005(MCOTH-HC-) COlMi-IC5o in o 1—1 1— 1 1— 1 1— f 1— 1 1— 1 1— 1 1— ( co:Doo»t^'tioo COTtiCOCO-!t5 (M (N iM !M C<1 Date of Picking. 1-9 a •A < z t^iHi-li-IOlCOCOOS C<1 1-1 1-1 iH iH (N IM aj aj -j o 0Q0D> O VD ^O) ^0^ CQ CO M sTO O O o c c a c S p u o o o"3 ^- r ■ ■-< *-^ '^ r^ oj "^ ■*J 03 m i» -►; r OJ 03 cfj a) to C .^ > ^P S ^ '"^ ? >— ! "^ rrt CO so CO '^ 0) X! dj O O O _- c - " ■^ c5 03 o3 CJ ^ . iH iH 02 O f^ CD I^ O 02 02 O CO aC 00 00 CO t^ 00 t-- CO CD d d 6 6 d d d -a c m C O '-' ^ 5 ■tJ O .tj o o o ai tc_- !-i rH r^ c5 C3.S C C cS 5 CO 00 - 'F^ -^^ p S • - •'t^ ■ - ° 03 S Pii S S ^ '" ^ 03 O) * -p -fi '-^ ^ ,-, - ■ !3C SC 03 .5 ^ °s '3 CIC rt 00 00 02t--CC_.^^'Mt^C0I^ t^i-io jimininiMO COt^OO g00ODO0O5i-l 6 6 o'O 6 6 6 6 6 ft o u ^^ '<-* fi o o +J 13 en 03 Sh c/3 CP w o p p "3 tc 03 03 " ■ ^TJ ^ cj ^.03 03 P t^ 03 03^ &E^ !-. 03 c3 5! f^ . . e 00 00 ■02 02 oo o o c3 03 p 03 > o 8 C:2 o o 03 p in o 00 00 00 00 00 o -a 03 3 c ■a 03 *-» c 03 a =1 o oi 0) a 02 232 UNIVERSITY OF CALIFORNIA. p o O ^6 M iM ;m ; irt i »3 u as u s ^•> i> |> 1 Ico 1 -t^cP^ ;> ; l>- 1 1 CO c "^-o > (N (M 1 >0 ', l'^ 1 1 00 S3 o.i; O 1 tH CO ^.c !^ o OO 1 ■* 1 !ia 1 1 a H •rJ TfJ ' ic ; |o 1 1 o ^^ — ' >o eo ] 'H 1 ;> > 1 tH 1 ] be So . l-H (M , (M , 6^ ^ ^ ! : si ^5 rot-; lO 1 ! in 1 1 >-5 See ;§ i loll pipi ip^ i ipi i i Condense Must Comp Geyservill( l-H o d Nov. 22. 3.5 5V. 1.1 2 0.6 2 |C0 1 1 Ico 1 1 1°°" 1 1 ■<- i> i> 1 IrH 1 ^1 ^ O 'i '• I Ico 1 ^s ^ i?j is" 1 |e^ 1 1 ] tH 1 J' H Q a i! Cb !6 HH N3 t pressing j ^ate- ne month wo months hree months our months ive months LX months even months ight months < OHHPiHfi C o o o I oc Q - .'O o a a; CO . P. rt o lO tH 00 o o <» >t o3 (^-n- # S® O oo 9. V.^^ O o 00 o CO 6 p4f4 1-1 -^ ++ p4ph' ^> CO-* 00 00 CO oo' rt p^ CO CO rH ^ -^ -^ jd CO ^ " S 2 o c o 00 oo' o 2 01 Oi P ^H CO CO O O SS 03 a g o 13 o o Si ^^ (>. a a> p O -a a 234 UNIVERSITY OF CALIFORNIA. c8 . s- H O 0) g (3 tJo2 01 ^^ S t-i 03 . .t^-O . (- f- o (U o3 fl fl >>» bD CD a) u a u o o3 5 O "-3 tHt3 . (-* CO (Mr* CCOO So O M o K :P^ P^ ft o W -M +j +- -ti Sh ^ !h h o o o o « -M +J -M -M -M -M ^ ^ ^ ^ !h h o o o o o o Ph Ch fl< pL^ Ph Ph Ph t^ t/-i ^ J^ P^TTTT rH p:: PS p:; p:; C>!> o 4. ipp p:5P5 OJ M 60 + P^' CD t-i ft 6'^ „ O B C^ bSSSoc ;= « s C o) f <1 OHHP^f^cc s « o o SS c +^ > bO AUSTRIAN AND HUNGARIAN TYPE ZINFANDEL. 235 No. 686. Zinfandel. From R. Wegener, Livermore. The grapes arrived September 22d, and were crushed the same day. Their con- dition was fair. The juice showed 26.50 per cent of solid contents. Fermentation of 98 pounds crushed began on the evening of September 22d, and reached its maximum of 85^ on the 26th, Avhen it became very violent. It was drawn off October 1st, ten days from crushing. The yield from the above amount was 6^ gallons, or at the rate of 130 gallons per ton. Record of Treatment and Tasting. — 1S87. December 6. Racked the wine. December 19. Condition clear, with light acid and astringency; a heavy body; pleasant, sound, and clean-tasted wine. 1888. February 9. Bouquet very characteristically "Zinfandel; " a medium body; alto- gether a good, pleasant, clean wiiie. Mail '28. The microscope shows in the sediment traces of lactic germs. Racked and pasteurized the wine. June 26. Condition bright, bouquet very characteristic, and acid somewhat sharpish. 1889. November 4. Condition bright, with good color, faint bouquet, clean taste, and vinosity well developed; medium body, acid, and alcohol; quality good. No. 687. Zinfandel. From J. P. Smith, Livermore. The grapes arrived on September 26th, and were worked the same day. Their condi- tion was good. Bunches large and unusually branched and shouldered; somewhat loose from about 10 per cent early coulure. The juice showed 23.20 per cent of solid contents. Fermentation of 71 pounds crushed began on the forenoon of September 27th, and reached its maximum of 80° on the following day, during which time it was very violent. On October 1st, five days from crushing, it was drawn off. The yield from the above amount was b^ gallons, or at the rate of 148 gallons per ton. Record of Treatment and Tasting. — 1887. December 19. Condition clear, with a not very characteristic bouquet, a moderate acid, about .14 per cent of astringency, and medium body. A sound wine, very different from "Wegener's, No. 686. 1888. Jmutary 19. The wine was racked. February 16. Condition bright, with very pronounced raspberry bouquet, heavy body, pleasant, and about .55 per cent acid. As a whole, the wine is well developed and agree- able for its age. May 12. The sediment shows traces of acetic germs and some amorjihous matter. Racked and pasteurized the wine. June 26. Condition bright; well-developed raspberry flavor; acid hardlj' indicates 6 pro mille. No. 679. Zinfandel (first crop). From Margherita Vineyard, Fresno. The grapes arrived August 26, 1887, and were crushed the same day. Their condition was good. Berries somewhat uneven in their degree of ripeness, some being very sweet and half dried, some almost green, yet fairly sweet; color in general very light, skins very thin; berries on the whole very large. The juice showed 23.59 per cent of solid con- tents. Fermentation of 80.5 pounds crushed began on August 27th, and reached its maximum of 78° on the 30th. On September 2d, seven days from crushing, it was drawn off. The yield of the above amount was 6^ gallons, or at the rate of 162 gallons jjer ton. Record of Treatment and Tasting. — 1887. December 3. The young wine was racked from the lees. December 19. A bright wine, with a characteristic flavor, and a pleasant, medium acid taste, but as a whole, thin and poor. 1888. February 16. Condition bright, with bouquet well developed; improved in gen- eral quality since the last tasting, but still somewhat thin; a drinkable wine. 3Iay 12. Racked and pasteurized the wine for safety. June 16. Condition bright, with well-developed bouquet, vinous odor, and i)leasant, but sharpish acid. 236 UNIVERSITY OF CALIFORNIA. No. 691. Zinfandel (first crop). From John Gallegos, Mission San Jose. Grapes arrived September 30, 1887, and were crushed the next day. Their condition was good, showing considerable early coulure; bunches somewhat loose, and with berries of unequal size; coulure on an average of 25 or 30 per cent, in the lot. The juice showed 22.96 per cent of solid contents. Fermentation of 217 pounds crushed began on the afternoon of October 1st, and reached its maximum of 93° on the 3d, and remained in violent action for three days. On October 6th, five days from crushing, it was drawn off. The yield from the above amount was 16^ gallons, or at the rate of 155 gallons per ton. Record of Treatment and Tasting. — 1S87. December 19. Condition clear; a very char- acteristic, clean-tasted wine of good body and alcohol. ISSS. Januar}/ 19. Racked the young wine. Fehrunrij 9. Condition bright, with light acid, medium body, and astringency from .12 to .15 per cent; a sound, pleasant, light wine. June 2. Condition bright, with well-developed bouquet; thin body; slightly tainted with acetic ferment. A microscopic examination of the sediment shows effete yeast and traces of acetic and lactic ferments. Racked and pasteurized. No. 717. Zinfandel (second crop). From Margherita Vineyard^ Fresno. Their condition was excellent ; berries large and full, very sweet; bunches of the '* second crop" type small and short, rather loose; almost no coulure. Looked quite unlike any ordinary Zinfandel, and the berries were quite twice the size of any second-crop Zinfandel of the north; the stems were somewhat dry. The juice showed 28.34 per cent of solid contents. Fermentation of 120.75 pounds crushed began very feebly on October 13th, the day after their crushing, and continued in this state until the 16th; on the 17th the temperature was raised from 75° to 85° by stirring vigorously with a can filled Avith hot water; it then continued briskly until October 19th, when it again sub- sided to 74°; it was again elevated to 86° by the hot-water can. On October 20th it was aerated ten minutes, then stirred with hot water until 82° was attained. On October 21st, the temperature was again elevated to 83°. This action was again repeated on the 24th, elevating the tem- perature to 85°. On October 25th, the murk was tested by spindle, and found to contain 10 per cent of solid contents. As it was apparent that it would not " go through," there were added 1.50 gallons of distilled Avater, previously heated to 85°, so as to reduce the original sugar from 28.34 to 25 per cent. It then continued moderate in action until Octo- ber 29th, when it fell to 75°, and the murk was drawn otF, eighteen da5'S from crushing. The yield from the above amount, deducting the water added, was lOje gallons, or at the rate of 167 gallons per ton. Record of Treatment and Tasting.— iSS7. December IS. Condition excellent, and wine well advanced. 1888. Januar >/ 26. Racked and pasteurized the wine, as it tasted acetified. Februari/ 8. Slightly acetified and rather empty tasting, with an unpleasant, promi- nent astriiigency, and little else to make a wine of it — would not be recognized as Zin- fandel. June 20. Condition bright, with unpleasant bouquet and odor, bitterish and "puckery" astringency; after-taste greasy, and indicates lactic taint. The microscope shows in the sediment effete yeast and traces of lactic ferment. A tasting made on November 4, 1889, of this sample showed a bright and good bodied and colored wine, but having only slight bouquet and an abnormal taste. It was fairly acid, rather alcoholic, and highly astringent, but as a whole, was of fair quality. AUSTRIAN AND HUNGARIAN TYPE — ZINFANDEL. 237 [For detailed discussion of No. 717, as well as for No. 799 and others, the reader is referred to page 20 and following under the head of " The Zinfandel Fermentations " in the " Report of Experiments on Methods ■of Fermentation," that can be had on application.] No. 737. Zinfandel. From J. Bergin, Mountain View. The grapes arrived October 14th, and were crushed the following day. Their con- dition was good; bunches quite large and long; little coulure; berries full-size, thin-skinned, and very sweet. The juice showed 25.75 per cent •of solid contents. Fermentation of 35.50 pounds crushed began on ■October 16th, and reached its maximum of 80° on the evening of the 18th. On October 22d, seven days from crushing, the murk was drawn off. The yield from the above amount was 3f gallons, or at the rate of 203 gallons per ton; this being the largest yield per ton ■observed in 1887. Rkcord of Treatment and Tasting.— i^S7. December 6. Racked the wine from the lees. December 20. Condition clear and characteristic and well-developed bouquet; mod- derate and pleasant acid; rather light body. The wine is a little green, but good in other respects. The grapes were from young vines. 1888. February 9. Condition bright, with well-developed bouquet; quite low astrin- gency; pleasant acid. A soft, pleasant, and well-developed wine. Jime 21. Condition bright, with well-developed bouquet; marked astringency; medium acid; an after-taste of lactic acid. A microscopical examination of the sediment shows an abundance of lactic and a small amount of acetic germs. Racked and pasteurized. No. 799. Zinfandel (third crop). From John Gallegos, Mission San Jose. The grapes arrived November 14th, and were worked the follow- ing day. Their condition was good, nearly ripe, and quite even; berries good size, juicy; very few imperfect or dried; bunches very loose, in part from coulure; berries quite sweet, evidently with very little acid. The juice showed 20.85 per cent of solid contents. The grapes were divided into two equal lots. The fermentation of the first lot, consisting of 57 pounds, commenced on November 16th; continued very violently, froth- ing a great deal until the following day, when it reached its maximum ■of 83". On November 18th it was drawn oft', having finished its fermen- tation in seventy hours. The yield from the above amount was 4yf gallons, or at the rate of 174 gallons per ton. Record of Treatment and Tasting.— 1887. November SO. The wine was racked from the lees. December 26. A microscopical examination of the sediment shows plenty of yeast, both living and dead. 1888. January 16. Racked again. February 16. Condition bright, with very characteristic Zinfandel bouquet, tastes ■slightly bitter and somewhat harsh; acid medium; a rather light wine, needs blending to make it satisfactory. May 8. Condition "bright; wine pleasant but not advanced in development; a fair table claret as it stands. June 5. The microscope shows traces of lactic ferment in the sediment. Racked and pasteurized for safety. June llf. A well-developed wine with a decided Zinfandel bouquet. 1889. November. Condition bright, with color rather light, bouquet not strong, and flavor not very agreeable; taste developed; medium body and alcohol; high acid; quality fair. No. 851. Zinfandel. From A. Caminetti, Jackson, Amador County. Grapes arrived and were worked on September 18th; condition, ripe; stems almost entirely dry and many dried berries; apparently neither coulure nor sunburn; bunches of characteristic shape, on the whole rather small but very compact; very sweet, should have been picked 238 UNIVERSITY OF CALIFORNIA. sooner apparently. Juice showed 24.31 per cent of solid contents. Fer- mentation of 63 pounds crushed began on September 19th, and reached its maximum of 81° on the 21st. The murk was drawn oft' six days from crushing. The yield from the above amount was 5^ gallons, corre- sponding to 167 gallons per ton. Record of Treatment and Tasting. — 1S88. October 29. Action ceased, but wine not clear enough to be racked; mat in cellar. December 13. Condition clear, with bouquet undeveloped; high acid, medium astrin- gency, alcohol, and body; lees show traces of lactic germs; racked and pasteurized the wine. 18S9. February 27. The sediment shows effete yeast and dead lactic filaments; racked the wine again. August :i. Condition bright, with light color, agreeable bouquet, neutral but pleasant flavor, smooth taste, light body, medium acid, low astringency, and full alcoholic strength; stands a little dilution. 1890. Februarif 6. Lees sound. Febrvary IS. Condition bright; wine developed and ready to bottle; quality alcoholic and rather coarse, but not unpleasant. March 7. Racked, and part bottled. July 18. Lees sound. July 24. Still clean tasting, and of fair quality. August 11. Bottled. 1891. February 11. Wine bottled August 11, 1890, bright, no deposit, sound, a little bouquet, and some flavor; of fair quality. No. 852. Zinfandel (second crop). From A. Caminetti, Jackson, Amador Count3^ Grapes arrived and were crushed on September 18th; condition only fair, stems all dry, bunches loose and scraggly; berries undersized and unevenl}^ I'ipe, otherwise resembling the Fresno second crop. Juice showed 22.98 per cent of solid contents. Fermentation of 54.5 pounds crushed began on September 19th, and reached its maximum temperature of 80.5° on the 22d. On September 25th, seven days from crushing, the murk was drawn off. The yield from the above amount was 4| gallons, or at the rate of 174.3 gallons per ton. Record of Treatment and Tasting. — 1888. December 1.3. Condition clear, and unde- veloped bouquet; sharpish, but not high acid; astringency fair; high alcohol, and medium body; lees show traces of both lactic and acetic germs; racked and pasteurized. 1889. February 28. Racked again; lees show a few dead lactic germs. August 19. Condition bright, with a light color, and bouquet and flavor more marked than the flrst crop (No. 851); a clean taste, medium body and astringency; full acid and alcohol; of good quality; stands a little water upon dilution. 1890. February 9. Lees contain an abundance of lactic germs. February IS. t'ondition clear; after-taste strongly of lactic taint. March 6. (1-gallon demijohn.) No lactic taste. March 7. Racked. July 18. Wine deteriorated, and therefore discarded. No. 857. Zinfandel. From J. Gallegos, Mission San Jose. Grapes arrived on September 24, 1888, and were crushed the following day. The sample was in poor condition; a few dried berries and some crushed. The juice showed 21.59 per cent of solid contents. Fermentation of 34 pounds crushed began September 26th, and reached its maximum temperature of 83° on the next day. On September 29th, four days from crushing, the murk Avas drawn oft". The yield from the above amount was 2| gallons, corresponding to 154.4 gallons per ton. Record of Treatment and Tasting. — 1888. November 2. Taken to cellar. December 11. Rough taste, sharp acid, and quite good astringency. The sediment hows under the microscope lactic germs. Racked and pasteurized. 1889. June 1. Racked again. August 19. Condition bright, with a good red color, undeveloped bouquet, flat flavor, actic acid taste, medium body and alcohol, fxdl acid, and low astringency; quality fair; on dilution, holds out fair. (Sample in glass.) November 4. Same remarks as at previous tasting of August 19th. AUSTRIAN AND HUNGARIAN TYPE ZINFANDEL. 239 1890. February 28. Condition bright, with undeveloped bouquet; full and agreeable acid; general quality rather good, but for suspicion of lactic taint. Racked. 1891. February 11. Bright, little changed; a fair wine, with some bouquet and full flavor. No. 928. Zinfandel (second crop). From Margherita Vineyard, Fresno. Grapes arrived in good condition on October 20, 1888, and were worked the next day. For second crop the berries are very large and sweet, characteristic of the locality; stems only just commencing to dry, which may be accounted for by the north wind; not overripe, but many bunches have raisins. A little coulure, both early and late. The juice showed 26 per cent of solid contents. After the crushing of 146^ pounds, the lot was divided into two portions. The first, No. 923, was fermented at 90° to 95° in hot chamber; the other, No. 923a, was fermented in the ordinary way, i. e., temperature 75°. The yield from the above amount was 11| gallons, corresponding to 162.1 gallons per ton. No. 923. Fermentation of this, portion began at its maximum tem- perature of 89° (room, 95°) on October 23d, continued at this point for 48 hours, when it ceased violent action, the temperature gradually fall- ing to 82° (room, 91°) on October 31st; the next day, or eight days from crushing, the murk was drawn off. No. 923a. Fermentation began October 23d, and reached the maxi- mum of 84° on the 25th. On the 27th it "struck" for 72 hours and was placed in the hot-box (temperature, 90°), and fermented at a temper- ature of 81° till November 1st, or eight days from crushing, when it was drawn oft". Recoed of Treatment and Tasting. — 1888. December 3. Taken to cellar. December 17. Wine very clear, with a dry taste, well-developed bouquet, high body and alcohol, and full acid and astringency. 1889. November 26. Lees show small quantities of lactic ferment; racked and pasteur- ized. May 20. Racked; condition clear. August 19. Condition bright, with a good red color, a diminished bouquet, vinous flavor, clean taste, light body, medium acid, full astringency and alcohol; its quality is rather good; wine stands dilution well. November J,. (In glass.) Better bouquet, and apparently has more astringency than sample in keg. 1890. February 17. Condition bright, with marked bouquet and flavor; general quality rather coarse, but wine sound and good. March 3. Racked. July 17. Lees sound. July 23. Bright, sound, and full-flavored, but coarse and rough. August 12. Bottled. 1891. March 2. Wine bottled ]\Iay 20, 1889, clear, heavy deposit, flat, harsh, and gener- ally inferior; evidently bottled too soon. Wine bottled ]\Iarcn 10, 1890, bright, no deposit, rough, but with bouquet and vinous flavor; quality good. Wine bottled August 12, 1890, smoother than the last, but with less bouquet; indicating that it was injured by remain- ing too long in the small wooden package. No. 1071. Zinfandel. From A. Caminetti, Jackson, Amador County. Bunches of good size and rather close; condition very good; maturity complete, some dried grapes on most of the bunches. The 210 pounds were received September 16, 1889, and were crushed the following day. Juice showed 25.67 per cent of solid contents. Fermentation commenced on the evening of September 18th, and reached its maximum of 91.5° on the 21st. On September 24th, seven days from crushing, the murk was drawn ofl", being still sweet. From the above amount 16.63 gallons were obtained, corresponding to 158 gallons per ton. 240 UNIVERSITY OF CALIFORNIA. Record of Treatment and Tasting.— i5^9. November 25. Condition clear, with a light red color, a marked bouquet, characteristic flavor, clean taste, good body, medium acid, high astringency; wine sound but rough. December 4. Racked and taken to cellar. 1890. January 20. Condition bright, a rough, coarse, unpleasant wine. Lees show no abnormal germs. April SO. Wine bright and sound. May 3. Racked. May 16. I>ees show some lactic and acetic germs. June 9. Bright, full-bodied, still coarse and rough but with less of the burnt flavor. July SI. Lees sound. 1891. January 2. Little changed, still rough, but of fair quality. March 16. Racked and part bottled. August 25. Bottled. No. 1098. Zin/awdeZ (first crop). From Margherita Vineyard, Fresno. Bunches large and loose; grapes large; condition good; maturity past; the grapes had a cooked taste. The grapes arrived September 20, 1889, and were crushed the same day. Juice showed 32.2 per cent of solid con- tents. Fermentation of 116^ pounds crushed commenced September 21st, and continued very slowly. On September 25th the murk was still very sweet (temperature, 80°), and the vat was put into the hot- box (temperature, 95°). On the 26th the murk showed 17.2 per cent of solid contents. The cap had no acetous odor, and had a temperature of 90°. The murk was drawn off on September 30th, showing 12.9 per cent of solid contents, fermentation apparently having stopped. The yield from the above amount was 9.63 gallons, corresponding to 165.2 gallons per ton. Record of Treatment and Tasting. — 1889. September SO. Pressed and fortified. October 27. By analysis the alcohol is 15 per cent; solid contents by spindle, 12.6 per cent. 1890. January 6. Condition bright, with a dark ruby color; agreeable bouquet, port- like; flavor fruity and agreeable, slightly burnt taste; acid and sugar rather too high; astringency full, and quality good. January I4. Racked and divided into two parts: One, No. 1098, of A% gallons, placed in hot-box; temperature, 120° F. The other, ^ o. 1098a, same quantity, kept at 90° F. May 14. Both samples have been treated three months at the above temperatures. No. 1098a not clear; heavv bouquet; rather coarse-flavored; medium in acid; well-pro- portioned sugar ; fair quality ; racked again. No. 1098, condition turbid ; rougher than No. 1098a; quality fair; racked. September 24. Has a little port character. 1891. Jime 22. Bright, full flavored and clean-tasting; chief fault, over-sweetness; No. 1098a has not developed as well as No. 1098. 1892. February 21. Clear, orange colored; a sweet, coarse port of fair quality. No. 1098 is still somewhat smoother and more pleasing than No. 1098a. The above record shows greatly in favor of a higher temperature than 90° F., for the maturing of Zinfandel port at least. No. 1099. Zinfandel (second crop). From Margherita Vineyard, Fresno. General appearance very like the first crop, but rather more acid and small berries; condition good, but some bunches overripe. The grapes arrived September 20, 1889, and were crushed the same day. Juice showed 27.45 per cent of solid contents. Fermentation of 115 pounds crushed commenced September 22d, and continued slowly, the temperature never rising above 80.5°. On September 25th the cap was still firm, but had a slight acetous odor. On the 26th, cap still hard, the solid contents 12.7 per cent. On the 28th, the cap had become rather soft and the smell very acetous; the murk was therefore drawn off and fortified, showing 8.2 per cent of solid contents. The yield from the above amount was 9.5 gallons, corresponding to 163.6 gallons per ton. AUSTRIAN AND HUNGARIAN TYPE — ZINFANDEL. 241 Record of Treatment and Tasting.— -?8S9. September 28. Tressed and fortified; solid i-ontents, 8.2 per cent. 1890. Janvari/ 6. Condition bright, witli a dark-ruby color, port-liUe Ijouciuet, but not very agreeal)le;'good flavor, raw taste, high astringency, adequate sugar; tiuality rather good. Junuarij I4. Racked and divided into two packages, one of 4 gallons. No. 1099, placed in hot-ljo'x of temperature of 120" F.; the other of 4% gallons, No. 1099a., put in clianiber of temperature of 90° F. Ma>/ J4. 15oth wines liave received three months' treatment at the above temper- ature's; No. 1099a, condition not clear, insipid flavor, too high acid, quality inferior; Xo. 1099, condition nearly clear, acid rough, wine inferior; racked Ijoth samples again. September 24. A'ery little of the port character. 1891. January 22. No. 1099 clear, tliin acid, and generally poor. 1892. February 2^. Little improvement; has become heavier and sweeter by evapora- tion. Discussion of Results. Ill glancing at the above records we see that the sugar contents of the Zinfandel grapes in different seasons and grown in different localities, agree well together when the grapes were picked at the proper time, and then their acidity was adequate for a regular and complete fermentation. In fact, the percentages of sugar and of acidity contained in the first crop of the Zinfandel from Fresno do not differ materially from those of the same grape grown during the same seasons and in the different localities of Amador County and Santa Clara and Livermore Valleys. It must be remembered, however, that this agree- ment in the composition of the Fresno grapes with that of the same from other localities, is especially due to the peculiar condition of the first crop of the Zinfandel grown at Fresno, being usually of very uneven degrees of ripeness, and therefore unfit to be used in vinification; for which the second crop, which is abundant and uniformly matured, is generally used. But the high sugar contents that it usually reaches, and the low proportion of acidity, render even the second crop not very well adapted for the making of dry wines. An exception in the first crop of Zinfandel with a high sugar contents is shown by No. 1098 from Fresno, No. 686 from Livermore, and No. 1071 from Amador, which had respectively 31.60, 26.99, and 25.76 per cent of sugar, and consequently a corresponding low acidity. This, as well as the similar case in the second crop, would not occur if the grapes were gathered earlier. The Zinfandel from Amador has shown nearly the same difficulties as regards fermentation as the same grape from Fresno, in that, even with an adequate proportion of sugar and acid, their fermentation was longer than that of the same grapes from the Santa Clara Valley, while in the case of grapes containing a very large amount of sugar and low acidity, it was impossible to get the fermentation through, even taking the precaution of fermenting them in a temperature similar to that of their own climate. This difficulty, which occurs often in warm regions, can only be avoided by diminishing the density of the must, and by increasing its acidity; and this should preferably be done by blending with other grapes when readily at hand. But it is a well-known fact that in such regions the long-pruning system and an early picking of the grapes will, in most cases, render the correction of the must unnecessary. According to the above records, as well as from other data, it appears that the Zinfandel from the foothills of the Sierra differs from that of the hot valleys in being a better keeper and acquiring more of truly vinous qualities, while much lower in tannin and, therefore, not as 16-H 242 UNIVERSITY OK CALIFORNIA. harsh. (Only in the case of No. 1071 from Amador have we observed a high proportion of tannin and body.) The body also is lighter, and on the whole the product of the foothills is much more of the claret type. Moreover, our experiments seem to show that while the first crop (when picked later) of Fresno Zinfandel Avill make a fair port-like wine when fortified, the second crop cannot be so well used for the same purpose. The record and character of Nos. 717 and 691 are quite character- istic of the Zinfandel of the hot southern valleys generally. The first crop, which in the northern region is the principal one, is there mostly of the same uneven character described in No. 679. The second crop is considered the cbief one; it is heavy, matures uniformly, and reaches high sugar contents. But the rest of the wine-making ingre- dients are not proportionately abundant, so that the wine, though alco- holic, is thin-bodied and prominently astringent, with little vinosity. It is therefore questionable whether the Zinfandel is a desirable grape for wine-making in these regions. It would seem advisable to adopt for dry wines some of the varieties, which in Europe have proved satis- factory under corresponding conditions, of the Italian or South French type. But unquestionably the special adaptation of the Fresno region is for sweet fortified wines. RLAUKR PORTUGIESER. This variety is widely cultivated in Austria and Germany, where it yields a good and colored wine, but somewhat lacking in bouquet. It is therefore best adapted for blending with varieties yielding bouquet wines, but lacking color and body. The vine is quite vigorous, and is not difficult to please in regard to its adaptation to different kinds of soils; it seems to prefer dry, stony, and light soils. It is valuable for northern and for mountain districts on account of its early maturity, and also of its large production. Both long and short pruning are suitable for it. It stands the attacks of the peronospora well, but it is rather liable to those of anthracnose. At present it is largely propagated in the vineyards of southern France and in the Tyrol, where it is utilized for vinification, as well as for the table. The typical characters of this variety are the following: Leaves rather large, as wide as long, a little downy on the lower surface, smooth on the upper one, a little sinuate. Bunches medium or above medium size, slightly winged, rather compact, and conical. Berries medium size, spherical, of a fine black color, and slightly pruinose at the time of maturitv. AUSTRIAN AND HUNGARIAN TYPE BLAUER PORTUGIESEK. 243 O ■n -f~ 1 ^\ - Ash . 1 111 1 III O ls>00 o Body 1-4 "^ "^ '■; TjH CO Ci lO Volat le Acid 1 ,11 1 111 1 ' ' ' ' i3 d At Six to Eight t^ oj (M o r-i aj a5 CO g C^ lO 'Tf rj Q <;5 Months.- ■g '%:%. t^ 03 At Pressing 00 CDOOOO CO oco-*-* o o ■^5 ■ ■ '^^l^; CO ot-o Tanni n . O COi-l CD Tt< lOOCD "o By Volume CD T}< 005 T-i C0 O O 00 O 00 CO a> a> 0) ":: cj o OD X Oj X' -< O O • < VEvi ! aj m o 00' Htj *->*-> s S C C m « 03 o3 c3 aj _ 1 H CO OjXikTa^ O O C5 .s-s.s.s^'-s-s £) oi IJ m oj 'H 0) OJ pj S'r' 0 Or'T'T' H c3 "^ bJD &D ^ >5 >i t> tiO 0 0) a> « ^ "^ < aP=: = -t^QP 88 No. 848. E. W. H 89— No. 1103. .Tohn T. No. 1057. .Tohn (la 90— No. 1262. .Tohn Ga No. 1206. Marghei No. 1.365. .Tohn T. No. 1399. John T. ^ oc T- oc T- 1 ■a o ■244 UNIVERSITY OF CALIFORNIA. Color Readings. BJ.AUEU POKTUCxlESEK. 1888. E. W. Hilgard, Mission San Jos6. No. 8-kS. 1889. J. Gallegos, Mission San Jos6. No. 1057. , , . i Date. At pressing ] f,^^^^ One month Two months Three months Four months Five months Six months Sept. 20. 53.3 1 V. R. 4 V. R. 4 V. R. 5 V. R. 4 V. R. 4 \. R. 4 V. R. 47.0 48.2 40.0 40.0 36.3 36.3 Sept 154.0 42.0 39.2 36.0 35.7 35.1 16. V. R. 2-3 V. R. 2 V. R. 2 V. R. 2V. R. 3 V. R. No. 848. Blauer Portugieser. From E. W. Hilgard, Mission San Jose. The grapes were grown on nine vines, grafted two years on Cali- fornica. The vine is a very strong grower, and bears from the fourth or fifth eye up to the tenth. It evidently needs longer pruning than it has had — say, ten eyes or canes. It protects its bunches well; almost no coulure, and no sunburn. It was about the earliest grape to become eatable, ahead of Pinots, and is pleasant eating. Although evidently a wine grape, it would bear shipment. The bunches are heavily shouldered, somewhat lax, but the stems are strong and rigid. The berries are below medium size, globular, with a light bloom only. Seeds quite long, and club-shaped. The grapes arrived and were worked on September 15, 1888. The juice showed 26.82 per cent of solid contents. Fermenta- tion began on September 16th, and reached its maximum of 87° on September 18th. The next morning it was taken from the hot-box and placed in the ordinary fermenting room. On October 25th the murk was drawn oft", five days from crushing. The yield from the amount was ^ of a gallon, corresponding to 136 gallons per ton. Record of Treatment and Tasting.— iSSS. November 19. Racked and taken to cel- lar; bouquet not far advanced; flavor nutty; body medium; acidity high; whole wine rather Hat. 1S89. Aprils. Condition clear, with good color; acid, with suspicion of acetic fer- ment; racked again. April 5. Lees show traces of lactic ferment; pasteurized the wine. August 2. Condition turbid, with a very dark-red color; bouquet spoilt by lactic taint. No. 1103. Blauer Portugieser. From J. T. Doyle, Experimental Plot, Cupertino. A few bunches of this variety came to hand September 27, 1889, and showed 28 per cent of solid contents. They corresponded to PuUiat's description, but were past maturity and beginning to dry. No. 1057. Blauer Portugieser. From J. Gallegos, Mission San Jose. The grapes arrived on September 12, 1889, and were crushed the same day. They showed 24.8 per cent of solid contents. They correspond to Pulliat's description, except that the bunches are of medium size. Condition only fair, some grapes being dry or half dry, and a little moldy from having been picked too long; the juice was slightly pink colored. Fermentation of 35.5 pounds crushed reached its maximum of 84.5° on September 15th, then gradually fell to 75° on the following AUSTRIAN AND HUNGARIAN TYPE BLACK KADARKAS. 245 day. The murk was drawn off four days from crushing. The yield from the above amount was 2| gallons, or at the rate of 155 gallons per ton. Record of Treatment and Tasting.— 2ScS9. Octohfr 14. Coiulition clear, with very ■• bCbJD>» O OJ OJ O . 03 oj . HOOH CO looo r^ iH i-H Tf CO o o o o J. oo <3> 00 00 CO M Q O O o o o 1-1 iM^ .^ CO O 00 iC IC 00' t-^ CO t~^ CO tH-* p:?" p l-; 00 GO e-1 t-^ r^ CO i-i ^ tr~ C-1 iH T-( iH + 10 1'^ :+ I-* ^ -co 050 CO o + I>^ CO CO CD .S2s tn c; <-< S c ^ +a +j -ij c3 ^ c3 U U U 'o'o'o H GO G <^ ri f' " S 2 O CD " c a "l" *-' (1) ^ S > *-! +^ e*H ^ CO +i +i -fJ -U c3 ^ o3 c3 (M ^ ;h ;-. O o_o_o "o 'o'o'o Q O' ::,■ '-J "' CO if a> ^ CO < Sugar by Copper Test. Solid Contents Spindle toy Date of Picking- a o o"? o o CJ lO I CO CO CO in -"T i(M iCO (M (M 1 ooo I CO CD 1-; I coi>i >o O CQ 1 C O ' 03 H-s ; , 9 ' tH i=i 1 '^ r^ .W J-i OS issio uper uper iney SOCV oT aT ar_2 S)'H»'>^-c ^o o '. 00 S; 00 « 00 Ol^'M (NCOC^IM o S5 :WWM -* CO O 1-1 CO'** oiTjJ C>05 ■* t^ CD -* P4p^ 1P4P:5P5 o ! 7-1 ^ H >H >H o O O O o o p P p p p p AUSTRIAN AND HUNGARIAN TYPE — GROSSBLAUE. 249 No. 1123. Lagrain. From J. Gallegos, Experimental Plot, Mission Hian Jose. The grapes arrived October 1st in good condition; only a few bunches were received, sufficient for must analysis and description. Bunches large, branched, and loose; grapes medium size, nearly round; stems long and woody; pedicels long and strong; skin thick and astrin- gent; flesh soft and juicy; maturity complete. Juice showed 25 per cent of solid contents. No. 1135. Lagrain. From J. T. Doyle Cupertino. Grapes arrived October 3d, quite ripe, and in good condition, and were crushed the fol- lowing day. Juice showed 23.30 per cent of solid contents. Bunches were medium size, pyramidal, with small shoulders, loose; grapes rather small and slightly oval; skin thick but not tough, rather astringent; (•olor dark; flesh soft and juicy, and full of seeds; juice pink. Fer- mentation commenced October 4th, and reached its maximum of 79.5° on the 6th; the murk was drawn off October 8th, four and one half days from crushing. From 30 pounds crushed were obtained 2.3 gallons, cor- responding to 158.3 gallons per ton. Record of Tkeatment and Tasting. — 1889. December S. Racked and taken to the cellar; a raw wine, already bright, but with neutral bouquet and Havor. 1890. January 30. Racked again into one sample in a glass; bouquet and flavor both improved; lees show lactic ferment. May 13. A bright wine, with considerable carbonic acid gas, and flat taste; pasteurized. June 23. Clear, deeply colored, rough, and flavorless. 1891. March 25. Not quite clear; heavy deposit; sound, and though still roiigh, some- what improved. Discussion of Results. Like the Kadarkas, the Lagrain has not been sufficiently tried in California to decide upon its qualities; but as far as we have been able to observe, it seems that under the long-pruning system it is a vigorous and rather productive grower, but much injured by coulure. It matures late, and at about the same time as the Kadarkas, viz., during the month of October, the grapes reaching easily about 25 per cent of sugar. The wine is deeply colored, rather alcoholic and astringent, of good acidity and heavy body, and, on the whole, rather rough and slow to mature. It may make a good blend with the Kadarkas. f GROSSBLAUE. The Grossblaue, more commonly known as Kolner, is cultivated chiefly in southeastern Europe, in Styria, Croatia, and Hungary. It imparts its character more especially to the wines of the former two countries, where it is used as well for the table; its handsome large bunches and berries render it acceptable in the latter respect. It is a hardy vine, even as regards damage from frost during bloom; is mostly pruned long, and even allowed to run over trees and hedges, and is, wnen so trained, a prolific bearer. Curiously enough, it is there reported as yielding a wine lacking color and body, while in California the deep tint and heavy body of its wine are among its recommendations; also a high percentage of tannin. But it may be questionable if a long-pruned variety of only medium quality will pay in California, save locally, on account of special disa- l)ilities of other and better varieties. The peculiar whitish-woolly, reddish-veined, deeply-cleft, and rather small leaves and reddish canes, with short, pronounced joints, render 250 UNIVERSITY OF CALIFORNIA. this variety very easy of recognition. At any rate, the grape is adapted to blends needing color and tannin; while it cannot be considered as of high quality in other respects, being somewhat coarse in flavor, yet it is very much preferable to the Charbono, being less pronounced in character. Table of Production at Experimental Plot, John T. Doyle's Vineyard, Cupertino. a o Grossblaue. "Z H > c B pi ►-< S:^ : n> o =•2- < 5' CD CTei- ■ < : o 1 » 1 . '"^ 20 204 10.2 20 40 2.0 20 95 4.8 13 .315 24.2 17 100 5.8 a 3 1887— No. 752. Long-pruned No. 755. Short-pruned 1888— No. 911. Short-pruned No. 912. Long-pruned 1889— Row 7. Short-pruned Oct. 19 Oct. 19 Oct. 10 Oct. 10 Oct. 2 AUSTRIAN AND HUNGARIAN TYPE — GROSSBLAUE. 251 35 o 30 ►J Ash Body Volatile Acid ■0.2 o H2 At Six to Eight Months At Pressing Tannin. o o o By Volume - By Weight Ash Acid as Tartaric - Sugar by Copper Test. Solid Contents by Spindle Date of Picking. P » CO o « lOOO O OOO :0 (M 05 C-l C'l o ci CO c4 (>i CO CO 'CO o oco CO lO !© s M i 1 I'rH 1 1 |oq gg S iqcq o OOOO ' O lO o Tti O CO O i c^ C~i CD i-< -H TJH iH (M C<) (M Oq (M r-l O O (MCO'H05000 CO (M CO ooo-ioDCOooi-ir-; i-i t-^ 00 CO CD O 1-i Tl< irf oi CO lO O CJ o o (M 050500051^1-4 CI rHiHi-li-KMTHi-l -k^ . . O CJ O O O njO y O OOOOcCiOO 03 OJ 4) C 03+^ . ^ -co a c c o22o (H Qj oj Jr^ ^ - - o o ° Q P j^ rx' CO !-( t-c r- :HH. ai a> P* Ph P S O u OJ . >. o o Q O o 2 2^ tc CQ & . ^^ . <^ r^ Q ■^ Qj o)^ M !« ai O) c 2 ■" o Ot* C S C " bX)bC>» s C d P I' i> ^ ^ ^ S, '^ ::= in Q j5 O O g . . . ^51! s CD 1—1 in 1-1 tH (M lO in d d d d d ;z;'^:^ ;<^ "A cl a 1 CD 00 (T) OO 00 00 00 c-3 P •«! n o C5 o 2; T-H o o o 6 o 'A Ok' Q I -jt ■ :q C-! CD. CO "h, r-oi oi i*^ lO CO CO ;« ; (M CO ^ Tasting. — 1889. Novemher 25. Condition bright, with a deep color, not pleasing bouquet, neutral flavor, rather flat taste, medium acid and alcohol, full astringency, and good body; quality undeveloped. Novemher 27. Racked and taken to cellar. 1890. Jantiary 20. Condition bright, with a very peculiar and disagreeable bouquet and flavor; wine still raw but seems to be sound; lees sound. April 2. Racked; condition clear. April 30. Condition bright; wine sound. May 15. Sediment sound. June 13. Wine improved very much since last tasting; its general quality is good. August 4. Lees sound. 1891. January 7. A bright wine, well colored, with a strong bouquet and good flavor; (juality very good, but a little over-mature. March 12. Bottled the wine. • Discussion of Results. From the above record it appears that the Grossblaue is at Cupertino, as well as at Mission San Jose, a good bearer if pruned long, and a poor one if pruned short. Substantially the same experience has been had in the Napa Valley. The saccharine strength seems to vary greatly in different years. The low strength in 1886 was manifestly due to the youth of the vines; and the sugar reached a satisfactory degree in 1887, with a marked difference in favor of the short-pruned vines, which, however, gave only a very light crop. In 1888 the sugar was low again, and there was a little difference between the long and short-pruned, but in favor of the former. The sugar percentage in 1889 agrees well with the alcoholic contents of the wines of Crabb and Pellet in 1883; and we may take it for granted that under ordinary conditions this variety will produce a wine of fully 12 per cent of alcohol (volume) and over. As to tannin, leaving out the product of the young vines in 1884 and 1886, it seems that this grape can be relied on for a high astringency. The acid, as a rule, seems to be full, and well proportioned to tannin. The body, like the sugar contents, seems subject to large variations from year to year; but in general a rather heavy body has been observed. The Grossblaue wines, tending to become thin and rather coarse, require an appropriate blending. PORT TYPE. 255 As to color, there is also great variation, the initial color ranging from 40.8 to as much as 100. It seems, however, to be fairly persistent, with the tint bluish-red or red. In conclusion, it seems that the Grossblaue does not offer sufficient inducement for preferring it to other varieties of higher quality and lietter bearing under short pruning; the quality of its wines will scarcely pay for long pruning; and their inherent coarseness of flavor requires to be disguised by blending. 6. PORT TYPE. Portugal has a great variety of wines. This results in part from the very irregular surface of the country, the many different geological for- mations, the great differences in the nature of the soils, and the various exposures of the vineyards; producing altogether a considerable variety of soil and climatic conditions. In addition, there are a large number of grape varieties, and numerous different methods of grape culture and wine-making. Among all these types of wines, the most important is, doubtless, the port wine, which, on account of its special and constant qualities, has acquired a great reputation; not only is it exported to all parts of the world, but it has been imitated in several viticultural countries. Because of the importance that the production of this kind of wine may have for certain regions of California, where the production of dry wines is not satisfactory, we preface the description of the chief varieties and record of our experiments in regard to them, with a few considera- tions on the grapes used and on the character and manufacture of these wines. Port wine is obtained principally on gravelly and stony soils, in the vineyards bordering the Douro River. It is a heavy wine, deeply col- ored, with an alcoholic aroma, of uniform character, but not fresh-tasting, nor fine and delicate like certain dry wines, as, for instance, those of the Bordeaux type. Three classes of port wine are made in the Douro region. The first, which is the most made and best known, contains from 21 to 24 per cent of alcohol; the second, from 14 to 16 per cent, and the third from 12 to 13 per cent. There are no dry port wines in the true sense of the word; what the Portuguese call dry ports have from 1 to 2 per cent at least of sugar, and the others called sweet contain about 4 per cent of sugar. Doubtless they could be made drier, but the grading of the merchants and the commercial interest tend to maintain constant the type of wine which characterizes the genuine port. The principal grape varieties in use in Portugal for the making of l)ort wine are the following: Alvarelhao, Bastardo, Cornifesto, Donze- linho, Mourisco Preto, Mureto, and several "tintas," among which the most important are the Tinta Francisca, Tinta Amarella, and Tinta Cam. or Tinto Cao. All these grapes, under the special conditions of soil and climate in which they are grown, acquire deep color, a high proportion of sugar, and a characteristic aroma which thus far is only found in genuine ports. The selection and blending of the grapes, as well as the degree of maturity at which they should be picked, depend upon the class of 256 UNIVERSITY OF CALIFORNIA, port to be obtained, and upon the further manipulation to which the wine must be submitted. As a rule, the grapes are picked when they contain about 30 per cent of sugar. In every case they are sorted, antl any green, moldy, or decayed berries removed; they are carefully crushed and fermented with their stems. During the first two or three days of vatting, the mass is aerated to a large extent, the aeration being strong, and continued for many hours during day and night; and in order to extract the largest amount of color, the cap is immersed several times during the violent fermentation. After the latter is over, the must is left to ferment for about seven to ten days more, according to localities and sjoecial conditions. At this time the color and density of the liquid is ascertained in some way, and as soon as the liquid has acquired a vinous odor and taste, and is agreeable and slightly astringent, the first fermentation is considered over, and then the murk is drawn off. The wine is put in open casks having a capacity of from three to six thousand gallons; the press-wine is added to it, and also at the same time it is fortified with the addition of good wine brandy, in the proportion of 4 to 8 per cent. In these casks the wine remains undisturbed throughout the winter season; occasionally it is racked — for the first time in Decem- ber. Upon reaching the temperature of the spring season the wine ferments again; when this fermentation is over, it is racked and put in the transporting and aging casks, which are sent to the cellars of Oporto or of Villa Nova de Gaya. There the conservation and aging of the wines require more or less time, and they sometimes stand for several years, during which the wine undergoes different treatments, such as successive clarifications with the white of eggs or fine isinglass, and the periodical rackings and aeration, which are considered very beneficial to this class of wines. The addition of brandy is still continued in those cellars, according to the judgment of the cellar-masters; and by these repeated additions, and by aging, the dark, bluish-red color is changed into reddish, or, as the Portuguese say, " red gold." Finally a small dose of brandy is added to the wine before it is exported. In general, in California, the process for making this kind of wine has been carried on in a somewhat imperfect manner, especially as regards the repeated additions of brandy and the preliminary aeration. In most cases the impression is that any fair red wine, properly sweetened with grape syrup and fortified, constitutes a port wine. Commonly, also, sick wines are transformed into ports, and then a very unsatisfactory result naturally is obtained. Moreover, the ports produced here are rarely bright; even the opportunity for defecation that is given dry red wines in frequent racking is often not accorded to ports; and there- fore their general quality is unsatisfactory. It is only by following the correct processes that such type of wine can be obtained. BASTARDO. This variety, extensively planted on the island of Madeira and in Portugal, is also quite widely cultivated in Spain for red wine. In Cali- fornia it has been supposed to be identical ^\■ith the Trousseau, to which it bears some resemblance in its growth and aspect of bunches, but its far earlier maturity and the totally different character of its wine prove conclusively that it is distinct. It has a strong and regular growth and matures early. Its bunches, rORT TYPE BASTARDO. 9^/ generally, are small, cylindrical or conico-cylindrical; berries of average size, regular and ovo-conical in form, entirely black and tough; flesh juicy, sweet, and very agreeable. Professor Pulliat reports that the Bastardo can be grown perfectly in the central and even in the northern vineyards of France, and that the soil and climate of Beaujolais suit it very well. Viscount de Villamajor says also that the wine for exportation (port wine) which is produced at the Bas-Corgo vineyards, is made mostly from the Bastardo and Alvarelhao (Pied de Perdrix) grapes. In the Douro region wine is also made from the Bastardo grape alone, which is of ''liqueur type," sweet and very fine. Table of Production. Bastardo. c B i-i o < 5' o ■d > to 5 ^^ ■.^ O ' Ach - (MO OlO ,H00 COCO Body - coc* (M i-i 1- Q r- t-. CO t~ "* 02 t-; fu Spi mdle 1 CO iri lo CO t-| lO r. DO 1 ^=o ;=^^S 1 03 Date of Pic .Vine STo 1 o M y (H >-3 < 1 mO ;CxO K -< lot, Cupertino -- ot, Mission San Jose lot, Cupertino e S^S^S i Si?-"^"" • O .^3 _2 +J 1^ 1 d 1^ S P s ^.s oo n ompany, e, Experi s, Experi I e, Experi s, Missioi e, Cupert Ot^ ov o-r 1 <:i^%^O^S Qo^p^^a O . 05 • ^ • -^ H C H O H ?; H-j I-: t-5 i-j ►-» CO vrf T-H oi CD 'f 66 O ^ 00 00 lo C-1 t^ OO CO O CO 6 6 6 6 6 6 III il^ Oii 1 SoDOO OOP? OD 00 00 ^ °S PORT TYPE BASTARDO. Color Readings. 259 Bastardo. 1887 1888. J. T. Doyle, Cupertino. No. 705. No. 889. 1889. J. Gallegos, Mis- sion San Jos(5. No. 1086. At pressing j ^^i^^- One month Two months Three months Four months Five months Six months Seven months October 13. 7.5 3 R. October 12. 7.0 2-3 R. "7.3'"""3'r. 33. 3 R.+l Y. September 24. 10.4 2V.R.+1Y. 1 6.6 0. R. Can no longer be read in the instru- ment. 10.0 2 R.+l Y. 9.1 2V.R.+1Y. 9.1 3V.R.+1Y. 8.7 3V.R.+1Y. 8.3 IV.R.+IY. No. 705. Bastardo. From J. T. Doyle, Experimental Plot, Cupertino. The grapes arrived October 7, 1887, and were crushed the following day. Their condition was, in part, excellent, the remaining being very much shriveled, but otherwise little coulure. The lot will make a wine fairly representing its kind. The juice showed 25.32 per cent of solid contents. Fermentation of 79 pounds crushed began on October 9th, and reached its maximum of 87° on the 10th, remaining very high for 36 hours. On October 13th, five days from crushing, it was drawn off. The yield from the above amount was 6/e- gallons, or at the rate of 160 gallons per ton. Record of Treatment and Tasting. — 1887. December 7. Racked the wine. December 19. Low acid, heavy body, low astringency, and develoi^ing rapidly in vinosity; taste a little fiattish, suspicion of milk-sourness. Examination with the micro- scope shows in the sediment lactic germs in small proportion, and considerable normal yeast. 1888. February 16. Condition bright, with an agreeable and w^ell-advanced bouquet, medium and pleasant acid, and rather light body. On the whole, a pleasant but thin wine. April 26. The microscope stills shows the sediment to contain lactic and traces of acetic germs; racked and pasteurized the wine. June 19. Condition bright; a thin wine of no special merit. No. 889. Bastardo. From J. T. Doyle, Cupertino. The grapes arrived and were crushed on October 9th. Condition good; grapes ripe, medium in size, oval-shaped; bloom heavy, bunches show effect of some early coulure; for the most part cylindrical, some shouldered. The juice showed 23.47 per cent of solid contents. Fermentation of 168 pounds crushed began on October 9th, and reached its maximum of 93° on the 11th. On October 12th, three days from crushing, the murk was drawn off, yielding from the above amount 14-J gallons, corresponding to 168.2 gallons per ton, showing a very juicy berry. Record of Treatment and Tasting.— iS58. December 13. Racked the wine; condi- tion turbid. 1889. January 18. Taken to cellar. March 19. Sediment shows small amount of lactic germs; pasteurized the wine. May 20. Racked again; condition cloudy. August 2. A poor, light-colored wine; exhausted to taste, with suspicion of butyric taint. 1890. February 8. Lees show a large amount of both lactic and acetic ferments. February 23. A clear, thin wine, with very poor bouquet and flavor. February 28. Racked again. March Jf. Wine put in glass. July 23. No improvement; wine discarded. 260 UNIVERSITY OF CALIFORNIA. No. 1086. Bastardo. From J. Gallegos, Mission San Jose. This variety arrived September 19, 1889, in good condition, bnt a little too ripe, a few grapes being dried up. Bunches medium, or small, not so close as the Chauche Noir, cylindrical and somewhat shouldered; grapes medium size and oval; skin rather tough; flesh quite firm, and agreeably flavored. The grapes were crushed on the day of arrival, the juice showing 27.9 per cent of solid contents. Fermentation started Septem- ber 20th, and reached its maximum of 91° on the 21st. The murk was drawn ofi" September 24th, five days after crushing. From the 62 pounds crushed 4.87 gallons were obtained, corresponding to 157 gallons per ton . Record of Treatment and Tasting. — 1889. November 7. Eacked and taken to cellar. A fair wine, but slightly bitter taste and suspicious odor. 1890. January I4. Same as above; wine nearly clear. Lees examined and found ta be sound. Aiml 3. Racked again. May 1.5. The sediment contains an abundance of lactic germs. Pasteurized the wine. June 12, Avdtist 4, September 4. Wine tasted and examined, but no improvement. 1891. January 7. Lactic taste not so pronounced, but wine quite exhausted, and hence discarded. Discussion of Results. In productiveness the Bastardo comes next to the Tinta Madeira among the port varieties that we have tried. In fact, at Cupertino, in 1888, it has given a crop averaging about 4^ tons per acre, and it has suti'ered but little from coulure and sunburn. The grapes, in 1889, at Mission San Jose, easily reached 28.20 per cent of sugar, but the acidity was inadequate, being only .53 per cent. This was the only case of such a high percentage of sugar, and was due to overripeness; while in the previous years, 1887 and 1888, the amount of sugar varied from 23.47 to 25.71 per cent, and that of acidity from .30 to .46 per cent. The wine obtained at the Experimental Cellar from the grapes from Mission San Jose, vintage of 1889, contained 14 per cent of alcohol, and the Bastardo is the only one of the grapes of this type that had so high alcoholic strength; it would therefore be placed among the second- class wines of the Douro region, Portugal. This wine had a rather good body, but very little color, and while its general quality was rather delicate, it has shown itself in every respect to be a very poor keeper^ unsuited to dry wines. The Bastardo by itself cannot, therefore, be recommended for vinifica- tion in California, for it does not maintain the quality that has con- tributed to its reputation in Europe; but a proper blend, and principally that with Alvarelhao, as practiced in Portugal, would doubtless remedy its deficiencies, and make a good quality of port wine. For this purpose the culture of the Alvarelhao should be largely extended in those localities of the State which are suitable for the grow- ing of port grapes, for it is the variety, that together with the Bastardo, is used in Portugal in the vinification of the export wines, or "ports." TINTA AMARELLA. This is one of the best varieties of the Douro region, in Portugal; it is there a very large bearer and grows very well in strong soils. Bunches are of good size, pyramidal or conical, heavily shouldered, PORT TYPE TINTA AMARELLA. 261 close. Berries medium size but irregular, varying from very small to rather large, and from nearly round to distinctly oval. Skin rather thick but not tough. Flesh firm but j uicy , flavor sweet, not marked. Peduncle thick, strong, and woody. Pedicels rather long and of medium strength. Generally it ripens about the middle of October at Cupertino, being therefore of rather late maturity. It has been observed that this variety was much damaged by coulure at Mission San Jose and Cupertino, and very little at Fresno. Table of Production. Average per Vine, 1 in lbs. TiNTA Amauella. 2; c 0 0 0 m Total Weight of Grapes, in lbs Date of Picking. . 1887— No. 768. .1. T. Dovle, Experimental Plot, Cupertino. 1888— No. 936. .1. T. Doyle, Experimental Plot, Cupertino- 1889— No. 1192. J.T. Doyle, Experimental Plot, Cupertino. 20 20 20 150 235 180 7.50 11.75 9.00 Oct. 20 Oct. 23 Oct. 17 262 UNIVERSITY OF CALIFORNIA. 1 , 1 ?q CO 1 1 1 1 t 1 t^OO ' Sugar. i : 1 lo-^ ! lO I^ 1 Ash . ■*."*. 1 : ': CDOiOomr^oocooo Body COCOCOt^lOI^lOlOlO c4 c-i c^ c-i c i OlCOCOCO ' f^ !^ Sugar by Copper Test.. 1 (M i-H 1-H C» < 1 o CO CO lo 1 ! fa* O 1 (M (M C^ (M ; 1 03 Solid Contents by lOO T-I Oi IC O lO O 1 O 02 CO t^ t^ C~l CD 03 < Spindle '. o CO c-i ic CO '^t* c-i ; 1 M C-J CI ^>;'^t:.2t:t:^.2 Ed CCtcajaj&[c M 03 eS aP^to ftas 2 •< p-.>.&D^!^.0 bJD S5 03C3oOaiOOQ(D H 280. Natom 281. Natom 768. J. T. D 936. J. T. D 117. J. Gall 192. J. T. D 388. J. T. D 388a. J. T. : 340. J. Gall 666666666 00 00 00 00 02 CO 1— t oc ) oc 1- 3 0( 3 ^ 1 03 PORT TYPE — TINTA AMARELLA. Color Readings. 263 18S7. 1888. 1889. TiNTA Amarkli.a. J. T. Doyle, Experimental Plot, Cuperiino. J. Gallegos, Mission San Jos6. J. T. Doyle, Cupertino. No. 768. No. 936. No. 1117. No. 1192. At pressing j coior:::!::: October 25. October 29. 37.4 3 V. R. 19.0 5 V. R. 16.6 5 V. R. 13.8 R. 16.0 R. 10.3 3V.R.+1Y. October 5. 64.5 5 V. R. October 21. 48.6 1 V. R. One month. . > .. 15.3 1 R. Two months _ 26.2 1-2 R. 31.5 R.-IR. 13.1 5V.R.-)-lY. Three months Four months 12.5 1 R. 31.3 R. Five months Seven months --. 12.2 1 R. No. 768 (long-pruned). Tinta Amarella. From J. T. Doyle, Experi- mental Plot, Cupertino. The grapes arrived October 21st and were crushed October 22, 1887. Their condition was good, just ripe, and stems green; berries turgid. Bunches triangular, broadly shouldered, sometimes continuing into a pendant prolongation, averaging 7 by 8 to 9 inches. Berries above medium size, almost globular, a little flattened at base, covered with a whitish bloom, covering a deep, black skin; the latter rather thick, and the whole grape rather fleshy and firm — almost a shipping grape. Peduncle rather long. Coulure about 10 per cent. The juice showed 23.91 per cent of solid contents. Fermentation of 99.25 pounds crushed began on October 23d, and reached its maximum of 86° on the morning of the 25th. Then in the afternoon, as it was the intention to make port of part of the sample, the mash was pressed; to one part of 3.5 gallons (No. 768a) was added one quart of alcohol. The latter, by analysis, was determined to be 17 per cent of the wine; sugar, 3.6 per cent. The remaining part of 4.5 gallons (No. 768) was fermented to dryness. The yield from 99.25 pounds of grapes was 8 gallons, or at the rate of 161.3 gallons per ton. Record of Treatment and Tasting.— No. 768. 1887. December SO. Wine tastes acetified; racked and pasteurized it. 1888. February 9. Wine witliout character, rather thin, and has hardly recovered from pasteurizing. June 19. Condition bright; acetous odor covers other properties; acid excessive. The sediment still shows, under the microscope, small amounts of acetic and lactic germs. No. 768a. Port sample. 1887. November 17. Placed the package in hot chamber of 80° temperature. 1888. February 27. Taking a decided port taste; contains too much acid, but is not unsound. Jxme 20. Condition bright, well-developed and port-like bouquet, moderate acid and astringency, sugar all fermented out. Jidy 1. Added enough rock-sugar to make about 5 per cent in the wine. July 6. Condition slightly turbid, with strongly port-like bouquet and medium acid and astringency. The microscope shows some amorphous sediment and effete yeast. No. 936. Tinta Amarella. From J. T. Doyle, Cupertino. The grapes arrived October 24th in good condition, and were crushed the same day. Very few characteristic bunches, owing to late coulure; some bunches had raisins, others half-dried berries; early coulure about 8 per cent. Juice showed 22.69 per cent of solid contents. Fermentation of 153 pounds received began October 25th, and reached its maximum of 93.5° 264 UNIVERSITY OF CALIFORNIA. on the 26th. The murk was drawn off on October 29th, five days from crushing. The yield from the above amount was r2| gallons, corre- sponding to 168.3 gallons per ton. Record of Treatment and Tasting. — 1888. Taken to cellar; taste sound and good. December 5. Racked in a better keg. 1889. March I4. Pasteurized for safetj'', trace of lactic ferment being found in the sediment. Hay 15. Racked ; clear wine. August 9. Condition bright, with a fair but little yellowish color; pleasant flavor, a good taste and body; medium acid, astringency, and alcohol ; stands dilution well. November 19. Wine in keg good ; no change in tasting of August 9th. 1890. February 11. Lees sound. February 12. Condition bright, with improved bouquet and flavor, and very agreeable acid ; general qualitj' very good. February 27. Racked. July 17. Lees sound. Juiy 23. Bright, little flavor or bouquet, but clean tasting and mature. August IS. Bottled. 1891. March 2. Wine bottled February 27, 1890, bright, fair color, rich and pleasing bouquet and flavor, clean and fresh tasting, and well matured. Wine bottled August 13, 1890, much inferior to the foregoing. No. 1117. Tinta Amarella. From J. Gallegos, Mission San Jose. The grapes were received on October 1, 1889, in good condition and completely mature, and were worked the following day. Juice showed 25.75 per cent of solid contents. Bunches large, pyramidal, heavily shouldered, rather compact; grapes slightly oval, above the average size; skin thick, but not tough; flesh firm and juicy; flavor not marked, but agreeable. Fermentation commenced on October 3d, rising to 103° on the 4th; on the same day the murk was drawn off and fortified. Juice showed 10.6 per cent of solid contents. From the 59.5 pounds crushed 4.87 gallons were obtained, corresponding to 163.8 gallons per ton. Record of Treatment and Tasting. — 1889. October 2. Crushed. October 4. Pressed. Juice showed 10.6 per cent of solid contents; fortified with spirits of 75 jier cent. 1890. January 6. In bright condition, with very deep color; agreeable bouquet and port-like flavor;' clean taste; rather high sugar; medium acid and astringency; alcohol well blended; quality good. January IS. Racked '^y, gallons. January I4. Put in hot-box of 85° to 90° temperature. May 14. Condition bright, with port-like bouquet; lacking in flavor; too much acid; (iuality not high. Racked and put in attic. Septemher 24. Little improvement. 1891. June 22. Bright; has toned down and is developing into a fair port. Chief faults are too much acid and too little body; the vines still too young for making port. No. 1192. Tinta Amarella. From J. T. Doyle, Cupertino. The grapes were received October 18, 1889, and were crushed the same day. They were completely mature and in fair condition, but some of them were moldy on account of the rain. Berries were medium in size, but irreg- ular, varying from very small to rather large, and from nearly round to distinctly oval. Juice showed 23.7 per cent of solid contents. To the 75 pounds of this variety crushed were added 11^ pounds (15^ per cent) of Gros Mansenc dried for two weeks on straw. Fermentation commenced October 11th, and reached its maximum of 77^° on the 20th. The murk was drawn oft' on October 21st and fortified, solid con- tents being 10.1 per cent. The yield from the above amount was 7.37 gallons, corresponding to 166.2 gallons per ton. Record of Treatment and Tasting. — 1890. January G. Condition bright; acid rather deep-ruby in color; with medicinal, not agreeable, bouquet and flavor; adequate astrin- gencv, sugar, and acid; quality fair. January 16. Racked 6>^ gallons. Put in hot-box, 85° to 90°. PORT TYPE — ALVARELHAO MOURISCO PRETO. 265 Mail 14. (Heated three months.) rondition Inight, with ratlier good houqi;et; sharp taste; qi;ality poor. Racked and put in attic. September i^4. Little improvement. 1S91. June 22. Has acquired a bitterisli taste, otherwise little changed. Discussion of Results. In production, the Tinta Amarella has shown itself to be a small or .average bearer at Cupertino and Mission San Jose, and a strong bearer at Fresno. At Cupertino the maximum crop was obtained in 1888, the rate being about 3f tons, much more than the Tinto Cao, but not as much as the Bastardo and the Tinta de Madeira. As to the saccharine strength, only in one case of Mission San Jose grapes has it been as much as 25.75 per cent, while in all other cases it was below 24 per cent. Its wine, light in alcohol, in color, and tannin, has shown itself to be a poor keeper, and even when fortified has not assumed a good quality, for the grapes lack those ingredients which are required for obtaining a faultless port. It is, however, probable that in strong soils and in a warmer climate, and by the blending with the Tinto Cao, or the Alva- relhao, the Tinta Amarella will prove very suitable for making a port wine of high quality. On the other hand, it is not suitable for making a dry table wine, on account of its only fair quality, and because it is not a good keeper, besides having a peculiar flatfish flavor, which seems to belong to the grape, and disappears when the wine is made into port. ALVARELHAO (lOCAIA, PIED DE PERDRIX). This variety, known in California as Pied de Perdrix, but only very little cultivated, ought to be propagated more than has been done here- tofore, because it is one of the best port wine varieties, which is blended with the Bastardo and other varieties, in order to remedy the deficiencies of the latter; this blend is largely exported from Portugal among the port wines. Its canes are almost upright and reddish or cinnamon-colored; leaves nearly medium size, glabrous on the upper surface and downy on the lower, deeply sinuate; bunches medium size, conico-cylindrical, not very compact, and branched; .berries medium size, regular, oval; flesh rather firm, juicy, rather acid, but agreeable; skin black and pruinose iit the time of maturity, which occurs early at the end of August. It is very liable to attack by the "oidium," or powdery mildew, but stands wet weather remarkably well. It is pruned long. At Mission San Jose it matured late for its kind, and gave a small crop, while in the more suitable climate of Fresno it gave a better crop, and ripened early, but no samples sufficient for experimental working have been obtained. Whether this is the same grape grown under that name by Mr. Crabb, in Napa Valley, is a matter of doubt. MOURISCO PRETO ( MOURISCO TINTO DO DOURO; UVA REl). This is one of the most highly esteemed vines of the Douro region, and must not be confounded with the totally different Mourisco culti- vated in the Minho country. The Mourisco Preto is described as follows: Trunk vigorous, with thick and but slightly adherent bark, which is not much ribboned. The growth starts regularly after the middle of March; the young shoots are but slightly pubescent and of a light color. 266 UNIVERSITY OF CALIFORNIA. The canes are strongly inclined, short, with internodes averaging about 8 inches, but occasionally as much as 4f ; nodes small and somewhat flattened. Color of bark, light brown and uniform; wood hard, with little pith. Leaves large, of uniform size, almost round; some five-lobed, with the lateral sinuses but slightly open, while the basil one is widely open; margin with large but rather obtuse teeth. The upper surface of the leaf is smooth, glabrous, brightly and uniformly green; the lower surface a little rough, hardly pubescent, pale green, and the principal veins strongly marked. Petiole medium length, thick, smooth, whitish green. Bunches numerous, mostly large, sometimes very large, pyra- midal in form, more or less branched; peduncle large, thick, rather soft, light or yellowish green. Berries large, almost uniform in size, regular, flattened, and umbilicated, pale black, adhering strongly to the pedicels, which are long and nearly smooth; flesh quite firm, skin thick, juice sweet and very agreeable. It yields about 55 per cent of juice. It matures late in the second period. No observations have been made on it at the Station since 1884, when grapes were received from Natoma vineyard on September 26th, and showed only 21.4 per cent of sugar, being from young vines. It was reported as bearing heavily; it doubtless belongs to the warmest parts of the State. TINTO CAO. Tinto Cao, or Tinta Cam, is one of the oldest vines of the Douro region. According to Dr. Rebello this variety deserves one of the first places amongst those cultivated in Portugal. It ripens early, stands dryness as well as moisture, but is not a large bearer. Its wine is very dark colored, strong and fine. These qualities have given the great reputation in England to the wines called Guiaes, which are made by blending the grapes of Tinto Cao, Pe-agudo, and Alvarelhao. The vine spreads so much that its abundant wood and foliage prevent maturity; therefore, it requires short pruning, leaving three or four canes with three or four eyes on each, according to the vigor of the vine. Description — Leaves large, smooth, three-lobed, acuminate, irregularly saw-toothed; petiole rose-colored; the upper side of the leaf is of a green color with some crimson spots; the lower side is very slightly downy. Canes reddish-colored. Bunches not very compact, but of average size and irregular. Berries round, bluish-black; pedicels not visible to the end; skin tough and thick; three seeds in the berry; juice sweetish- astringent. Table of Production. Tinto Cao. o- a •-J o c c'cra w >- P (0 SI ' '-I '-' o o o By Volume. 1-1 CO lO 00 O (M' -h ^" By Weight t^COOCO o t-; (N (M_ 05 CO -r-^ CMr~ 00 (N CO 1-1 CO T-i C-i CO -*' c4 (M (M tM (M (M Solid Contents by Spindle O '-^ t^ o O ic t^ »n ic lo 05 CO c-i o 1-3 ! 2 2 '^^ 2 2 ^ jT '43 '^ o -«^ '■*^ o f>a ^ ^ U ^ ^ O C m cD'^ o) HI'S gooSooS ,P aT iT c/T oT cT ^ rt ^. >> bJO >' ''. bC 5 o o (u o o Qj O . . 03 . . 03 ^ t-5 I-! I-S *-5 1-5 1-5 t^ OS CO 00 O 1-1 05 t- CO lO t^ O t^ l^ (M t^ C3 iH C-1 CO CO o o o o o o o ill! I 000000 00 05 0000 00 00 00 •J68 UNIVERSITY OF CALIFORNIA. Color Readings. 1887. 1888. 1889. TiNTO C.\0. J. T. Doyle, Experimental Plot, Cupertino. J. Gallegos, Mission San Jos$. J. T. Doyle, Cupertino. No. 769. No. 956. No. 1178. No. 1200. At pressing jg^g;-^;;;;; One month- __ . Oct. 28. 70.0 1 V. R. Nov. 13. 53.3 1 V. R. 36.3 1 V. R. .38.1 1 V. R. 36.3 1 V. R. 34.8 2 V. R. Oct. 19. 34.2 1 V. R. 20.0 5 V. R. 13.65 R. 1 R. 12.0 R. 1 R. 12.0 R. 1 R. 11.5 1 R. 9.1 5Y.R.+1Y. Oct. 29. 33.3 1 V. R. 213 2V R Two months. _. -.. . -- 48.6 V. R. Three months . Four months ..- - 26.2 3V. R. Five months 8even months 25.2 3 V. R. .30.8 2 V. R. 16.0 1 R. No. 769. Tinto Cdo. From J. T. Doyle, P^xperimental Plot, Cupertino. The grapes arrived October 21, 1887, and Avere crushed the following day. Their condition Avas perfect; stems and berries fresh and turgid, but ripe; bunches rather small, triangular, broadly shouldered, with short peduncle; rather loose, no coulure; size of berries quite small, skin delicate; soft, juicy flesh, but seeds quite abundant; taste sweet and sub-acid; bluish bloom, quite thick over the berry. The juice showed 22.51 per cent of solid contents. Fermentation of 79 pounds crushed began on October 23d, and reached its maximum of 83° on the 25th. The murk was drawn off on October 28th, eight days from crush- ing. The yield from the above amount was 5| gallons, or at the rate of 142 gallons per ton. Record of Treatment ats'd Tasting. — 1887. December IS. Condition sliglitly turbid, witli a perfectly dry taste, but tlie wine is soniewliat acetitied and not to be judged. A microscopical examination of the sediment sliows the presence of acetic among the vinous germs as well as the flower of wine; must have been over-exposed to air during the first fermentation. Racked and pasteurized the wine. 18S8. February 9. A bright, pleasant wine, with no appearance of unsoundness, aj)- parently rehabilitated by pasteurizing; is well matured and has a good claret flavor. Ju7ie 19. Condition bright; bouquet fairly advanced; body light; pronounced astrin- gency; acetic taint renders the acid sharp. The microscope still shows more acetic tlian lactic germs in the sediment; racked again. No. 956. Tinto Cdo. From J. T. Doyle, Cupertino. The grapes arrived November 9, 1888, in excellent condition, and were crushed the same day; stems just beginning to dry out, owing to the north wind of the previous two or three days; bunches small, very little coulure, considerable bloom; berries small. The juice showed 26.57 per cent of solid contents. Fermentation of 67 pounds received began November lOth, and reached its maximum of 85° on the 11th. The murk was drawn off on November 13th, four days from crushing. The yield from the above amount was 5 gallons and ^ pint, corresponding to 151.1 gallons per ton. Record of Treatment and Tasting. — 1888. December 3. Taken to cellar. December 17. Wine racked; a rather good wine; lees sound. 1889. March 7. Pasteurized on account of lees containing some lactic germs. May 29. Racked; condition clear. AuquHt 9. Bright condition, with dark violet-red color, a marked and pleasant boiuiuet; flavor neutral; clean taste; good body and (juality; medium astringency and acid; full alcohol; stands dilution well. rORT TYPE TINTO CAO. 269 November 12. Taste same as on August 9th, but the flavor is more developed, and wine in general more mature; quality high. 1890. February 11. Lees sound. February 15. Condition briglit; the color held well; boiiquet and flavor are well developed and agreeable; taste mature and clean. March 10. Hacked. No. 1178. Tinto Cdo. From J. Gallegos, Mission San Jose. The grapes arrived October 16, 1889, ifi fair condition and completely matured. Bunches under the average in size, shortly conical shouldered, and compact; grapes small and round, skin thick and tough, flesh rather tirm, with a rather acid juice; stems short and thick. The juice showed 23.90 per cent of solid contents. Fermentation started October 18th, the day after crushing. The murk was drawn ofl' in the height of fermen- tation, 81", on the 19th, two days after crushing, and on October 20th the wine was dry. From 45.5 pounds crushed 3.75 gallons were obtained, corresponding to 164.83 gallons per ton. Hecord of Treatment and Tasting. — 1889. October 17. Crushed. December 9. Condition bright, and of a dark color; very little bouquet; an agreeable and peculiar flavor; clear taste; adequate acid; fullasfringency; high alcoholic strength; good quality. Hacked and taken to cellar. 1890. February G. Lees sound. May 6. Condition clear; lees sound; racked. May 15. Lees show young lactic germs. May 31. Condition clear; somewhat acetous odor and taste; pasteurized. JiDie 3S. Condition not clear; bouquet acetic; color light. Wine not having improved, was discarded. It is evident that this wine should have been pasteurized earlier. No. 1200. Tinto Cm. From J. T. Doyle, Cupertino. The grapes arrived October 24, 1889, in fair condition and maturity. Bunches rather larger than the safiie variety from Mission San Jose, probably because of greater age of vines. The grapes were worked the same day. The juice showed 23.6 per cent of solid contents. Fermentation com- menced October 26th, and continued slowly for four days, the maxi- mum temperature reached being 78°. The yield from 24 pounds crushed was 1.87 gallons, or 156.25 gallons per ton. Record of Treatment and Tasting.— iS89. October 24. Crushed. December 10. Condition not quite clear, but of a fair color; undeveloped bouquet; rather pleasant flavor; raw taste; medium acid and astringency; quality too new to judge; racked into bottles and taken to cellar. 1890. January 27. Condition clear; the boiKiuet and flavor have something peculiar, and hardly agreeable; quality not much if at all improved; racked; lees show lactic ferment. May 8. Nearly clear; taste inky; pasteurized. June 23. Nearly clear, with light bouquet and flavor; lacking in bodv; quality fair; deteriorating, and therefore discarded. Dismission of Results. In production, the Tinto Cao.has shown itself to be a poor bearer; at the Cupertino Experimental Plot, the fiiaximum crop obtained from it was at the rate of If tons per acre; this being much less than was obtained in its native country (Portugal) before the appearance of phylloxera. It is true that the Tinto Cao, like all the other port varieties, could not be expected to give very satisfactory results, or to make gbocl dry wines, unless planted in suitable warm locations; in fact, the same varieties grown at Fresno always gave a more abundant crop, and of l^etter quality. of The sugar content has reached only in one case (1888) the percentage 26.57 per cent, while in other seasons, at Cupertino and Mission San 27d UNIVERSITY OF CALIFORNIA, Jose, a lower percentage was noted, and therefore the amount of alcohol in the wine was somewhat inferior to that contained in the third-class wines of the Douro, which is" from 12 to 13 per cent of alcohol. On the whole the wine from this variety has proved to be heavy-bodied and astringent, but lacking in acidity, and with only fair color; quality for dry wines only fair, and the wine difficult to keep; but we may expect to obtain good wines from it if planted in suitable locations, and by a proper blending. The experience had thus far is hardly sufficient to form a decided opinion of its ultimate value. TINTA DE MADEIRA. This is one of the several "Tintas" (black varieties) growing on the island of Madeira. Bunches medium size, cylindrical or conico-cylindrical, shouldered, sometimes ioose, sometimes rather compact. Berries medium size, round; skin thick but tender, dark colored; Hesh juicy, without marked flavor. Peduncles green, of medium thickness. Pedicels slender and rather long. Generally it matures some days after the Tinta Amarella. Table of PRODucTIo^^ Tinta de Madeika. e B a- CD n o M» <^ a' > - re n> >d n> < 0 O) 0 d I-". a 1887— No. 706. J. T. Doyle, Experimental Plot, Cupertino. 1888— No. 884. J. T. Doyle, Experimental Plot, Cupertino. 1889— No. 1152. J. T. Doyle, Experimental Plot, Cupertino. 20 18 20 16 135 260 0.8 7.5 13.0 Oct. 6 Oct. 3 Oct. 8 PORT TYPE — TINTA DE MADEIRA, 271 IS Sugar. Body. -73 V ■*-t ^ o At Six to Eight Months At Pressing . Tannin. o o By Volume. By Weight CO m ■«1 CO Ash Acid. Sugar by Copper Test.. Solid Contents by Spindle Date of Picking. ICO 1 CO O OMO (M (M Ci 05 t- >-( CO 00 CO 0-* ■* lOCOCO COi-ICO-^CO^lrtCO com-*(Mcoio-*no OCOCOtJH COiH ^ ■* -* O (M -rt< . C-1 1-1 CI 'H T-l i J, sh g ^ t^ J o ^ ^ '^ ^ TO »-H (-^ CO *-H *— ftp s 'ji^ s r3 O oT oT uf oT a5" ^ >-. >> be >> '"■ Co o O 0) O O Sqq-sq O . . o3 . . 1^ t-j •-: i-s >-5 i-J o^~, O vo) G i» CO O ^§ ^2 03 i2 en ■ ^ to" .ti o ■ f-c bfi K CU f-^ ' — ' so 0DCO-«*^ o a; ^ ' — I .^ CO C S -^^ a> n"! rt t> ^ o U r^ cu , o T-H -(-• 03, go S ^ o o "— '"^ ;> > SO :5 ^ s CO ' f-i ITS 02 f-' o t, o S . o K a> c3 bp gs . O t^r-i fi.o.:i S 0.2 60 ^ o cr: C3 g O HI S* OQ S - " _ CO ;-< ID 'Sd ■ — I <1 B^ ho o_c o3 o X 52 _< lU s in O oj.2 » o ^ o^ g boS L P M '-' fl -^ "^ S "^ a).S5 8 =^ >-.:S'2-. CO o IP i:? 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Id) fe a> «*-( (U 0) o o & fe VM ' fe ' fe ' fe ' fe \« ' fe 1 Eh '2 CO "^ -* Si's Tt<'2co'3Tl<'^rJ.C2'§M K K Eh IlillllllllilHI ^Csi3c3cii3c3.^c3.i3c3i3rfrti;c3 PHtJrHHl^r-'PHPHPHHtiH 1 . 1 1 1 1 7: M > 0 0 !> MbJO a; 0 t:< ^— — H O '3'3 to o;2 m >< ^•-5 1-3 y-^.^ < &;&; >»>.>> <5 ^^ 1 t I 100 1 — — 1 — . 0 lO 5 d 3 o o i-l ■o c C 1 o o u C3 1 CO CO c5 '- -i — • • ■Jh > NNOOONNP^C^oG^J^S?;^ 0 0 oc 00 CO -H — ; -J ^' ^' ^ t-^ t^ 1-^ CO 00' CO ;o 5;2; ;^ '^ 1 APPLICATION OF ELECTRICITY. 295 In July, 1891, Professor Hilgard, in reply to inquiries addressed to him from abroad regarding this experience with the electro-magnetic process, wrote as follows: The modus operandi first employed by the inventor was a battery ciirrent, of i^ ampere or less, passed around glass jars holding about three gallons. At least this was the arrangement with which my own experiments were made, and these were measur- ably successful. The wine acquired an luimistakable increase of "age "in the course of three weeks' treatment. Moreover, it acquires remarkable keeping qualities, in resist- ing exposure to air without perceptible acetification, much longer than any tintreated wine. Analysis of the treated wine showed in nearly every case a slight diminution of acid, hardly perceptible to the taste, but quantitatively determinable without difficulty. My inference was and still is that the induction was instrumental in combining into aromatic etliers some of the acids and alcohols of the wine, as also happens in the aging process as usually conducted. As to the keeping qualities, the natural inference was that the magnetic influence destroyed the various active germs in the wine, but it might also be held that it renders their food unassimilable. I found, however, that the total nitrogen contents of the wine were not decreased; what changes might have hap- pened as regards the albuminoid substances themselves is a complex question, not easily solved. The inventor then organized the " Purity Wine Co.," which treated wines in tanks about ten feet high and three in diameter, wrapped outside with a single coil of wire carrying an indefinite current from a dynamo; but this treatment failed to give uniformly satisfactory results, as might be expected, and was largely applied to "sick wines." Dr. Fraser then changed his plan and finally came down to passing the wine through a narrow tube wrapped with a triple coil carrying a current of 10 amperes or more, thus hoping to save time. This apparatus was finally transferred to the Experiment .Station of the University, and we tried it thoroughly and found it an titter faihire. The treat- ment improved neither the taste of the wine nor its keeping qualities; on the contrary, made it fiat and useless. I then told Dr. Fraser he would have to come back to weaker currents and longer time, with which he had obtained his original good results, of which I still retain corrob- orative samples. My judgment is that the "indtiction process," when properly applied, will give good results in imparting extraordinary keeping qualities to the wines treated; for such have been obtained, and of course can be obtained again. As to the aging, it is most efficient and striking in sweet fortified wines; less satisfactory in dry wines of high bouquet, which seem to lose their special characters, in measure, and assume a somewhat peculiar aroma — at least such was the case in the wine treated by the Purity Wine Co. — which, however, is agreeable, and is only perceived by experts as different from what the wine should have. It is natural enough to suppose that the compounds formed under the influence of electric induction are different from those formed when wine is aged in the ordinary way. The process would not, according to my ideas, be applied to wines of high value for their natural bouquet; but would be extremely serviceable in the middle class of wines. It should be added that experiments with this process at the Experi- ment Station laboratory have been discontinued, simply because it was found that their further prosecution requires a better command of steady and reliable electric power than is now at our disposal. They will be resumed whenever this difficulty is overcome. MENGARINI'S APPARATUS FOR THE TREATMENT OF ACETIFIED WINES. Towards the end of 1889 Mr. Mengarini, desiring to undertake new studies on the action of electricity applied to sick wines, observed that when in an acetified wine the negative electrode of a direct current is allowed to act, the taste of the wine changes gradually, and the excess of acidity decreases to an extent very perceptible to the palate. On the contrary, when the wine is submitted to the electrolysis with the two poles very near each other, and developing at the same time hydrogen and oxygen, the acidity increases, and acetic ether is rapidly formed. This fact led Mengarini to think it would have been possible to utilize the strong reducing power of the hydrogen developed by electrolysis to reduce the acid produced by the acetic fermentation of the wine. 296 UNIVERSITY OF CALIFORNIA. After several experiments in tlie premises Mengarini came to the following conclusions: 1. To obtain the complete dis-acetification it is necessary to produce such a development of hydrogen, that besides reducing the acetic acid it must paralyze temporarily the activity of ferments. 2. That the result will be retarded and incomplete if the operation is effected in contact with the air. 3. That when the desired effect has been obtained, if the wine is left to itself, it tends to acetify again rapidly. Other experiments made by Mr. Tolomei, on the general action of electricity upon acetic fermentation, agree with the third of the above statemi'nts of Mengarini; in the sense that the electric current has no direct influence on the acetic germ {Mycoderma aceti), though it can stop or prevent its development for the time, but when the current is arrested the acetic fermentation again takes its normal development. The above partial conclusions indicated that the treatment should be made in a perfectly closed apparatus, and that as soon as the treatment is completed the wine must be separated from the acetic ferments that it still contains. Following these results it was necessary to determine whether the decrease of acidity was a fact and could be quantitatively appreciated, and if it would occur also when a large quantity of wine was treated. Mengarini therefore experimented with a solution of acetic acid, that at the time of analysis showed 20.19 pro mille of acidity; after four hours of treatment it showed 19.756 pro mille; and after twenty-eight hours, 16.72, that is to say a loss of 3.47 pro mille of acidity. A red wine that had remained in an open bottle for several days in the laboratory, and that had an acidity of 30 pro mille, after being treated strongly for thirty-three hours, the acidity was reduced to 17 pro mille. Several other experiments on the same line were made by Mr. Men- garini, and the results were so satisfactory that he went on to construct an industrial apparatus that in a simple and economic manner could produce the electrolysis in a considerable quantity of wine, maintaining the separate development of the oxygen and of the hydrogen. This apparatus, which is now already used to a certain extent in Italy, consists of an enameled earthen vessel with a capacity of one hectoliter (about 26 gallons), having on its bottom a disk of compressed carbon 30 centimeters (about a foot) in diameter. The disk communicates with the outside conductor by means of a cylindrical carbon one centimeter in diameter, lined on its outside with a tube of glass fixed with parafRne, in order to prevent the development of the hydrogen on the carbon con- ductor. The mouth of the vessel is narrow on one side, leaving open an eccentric circle 4 centimeters smaller than the diameter of the vessel, in which is introduced an empty cylinder made also of earthenware. The lower end of the latter is tightly closed w'ith a sheet of parchment paper (which prevents the giving off of oxygen in the wine), and contains an- other disk of carbon arranged like the first one. The upper part of the cylinder has a wooden cover with a hole in its center, in which is ]daced a binding-screw to secure the carbon. The cylinder is tightened and kept in place by means of a wooden circle divided into three parts, and connected by thumb-screws. This circle, when the cylinder enters the vessel, closes it, and serves also to regulate the immersion. In working the apparatus, the vessel is filled with the "pricked" wine, then the cylinder with the disk of carbon is introduced in it until APPLICATION OP ELECTRICITY. 297 the parchment reaches the surface of the liquid; a small quantity of alcoholized water is poured into the cylinder, in order to establish the contact between the parchment and the carbon, and the current is turned on, gauging its intensity by an amperemeter. The current should never be below 0.040 amperes, but kept between 0.045 and 0.052 amperes. These limits have been suggested by the experiments so far made, and it is natural enough to think that they are neither absolute nor definite. Experience will indicate whether they should be enlarged or diminished. The negative pole, that is that which develops hydrogen, is formed by the disk placed at the bottom of the vessel; the positive pole is formed by that fixed in the cylinder; in such manner the mass of the wine is traversed by an ascending current of hydrogen, and is not in contact with the oxygen, which develops in the upper cylinder and goes out through a few small holes made in the cover. The length of time that the current should act cannot be determined a priori. It depends on the quantity of wine that is in the vessel, on its degree of acetification, and on the intensity of the current. There- fore, from time to time the wine should be tasted to determine the moment when it has lost the acetic taste and odor. Then it is let out through the faucet below and immediately filtered through a very thick filter strongly sulphured. If the wine before acetification was of good quality, it may be placed in the trade, with the addition of a small quan- tity of alcohol; if it were already of a lower class, it may be blended with a small quantity of strong wine low in acidity. According to Mengarini, the treatment is neither difficult nor costly. Thousands of hectoliters every year are depreciated by the attacks of acetic fermentation, and when they can be rendered again good for con- sumption, this treatment appears of great industrial importance. Men- garini's method is the simplest and the one which answers best among those proposed for the same purpose, many of which were worthless. However, its importance should not be exaggerated so as to believe that a very fine wine becoming acetic, might again be such after the treat- ment; but we must only pretend to obtain wines of medium quality, and which do not smell or taste of the vinegar, which renders them unsalable. MENGARINl's PROCESS FOR THE RAPID PURIFICATION OF ALCOHOL BY MEANS OF ELECTRICITY. The first experiments by Mr. Mengarini, in 1889, were made by direct electrolysis, immersing two platinum plates in brandy and keeping them five centimeters apart; afterwards the two poles Avere immersed in two different vessels connected by a large siphon-tube. In both modes of experimenting an improvement was found, which was greater with the weaker currents than with stronger ones. However, Mengarini found that the result was not sufficiently effective to be considered for indus- trial purposes; therefore, he tried to combine with the action of the electricity that of another agent, which could increase and complete it. Such an agent was animal charcoal. In the second series of experiments the platinum-electrodes were replaced by those of carbon. The apparatus invented by Mr. Mengarini for this treatment is made of wood, with a capacity of two hectoliters, and contains at the same time one hectoliter of alcohol and 100 kilos of animal charcoal. It is 298 UNIVERSITY OF CALIFORNIA. perfectly closed in order to prevent evaporation, and has on the outside a gauge tube of glass, which serves to insure that the apparatus is full, and also to allow the exit of the liquid treated. The results obtained with this apparatus have been excellent, ^yith a brandy at 61 per cent, the total impurities, which, determined by Rose's method, were 12.072 pro mille before treatment, fell to 7.162 after treatment. Good results were also obtained with a brandy at 95, although, as is known, the purification of concentrated alcohols is more difficult. Mr. Mengarini finds that his apparatus produces some loss, but he believes that the greater value acquired by the brandy after treatment suffices to compensate both the loss and the working expenses, and leaves still a good profit to the manufacturer. COMPARISON OF WINE HEATING AND ELECTRIC TREATMENT. In April, 1890, Mr. C. Bernard!, of Italy, publishing his results of experiments on the rapid aging of wines by heat and by electricity, came to the following conclusions:* 1. "Pasteurizing" and the direct action of the electric currentf result in a notable aging in both red and white wines. 2. Red wines under the action of electricity acquire, besides a notable aging, a delicate boucjuet, provided they are kept in cask for some months after the action of the current; they become also fuller flavored and less coarse; while pasteurizing, though having in a less degree the advantages of electricity, causes a loss of flavor in some wines. 8. White wines submitted tO' the electric current acquire a certain degree of age, but odors and tastes are also developed in them Avhich, though not disagreeable in themselves, might be mistaken for artificial additions, and are such that they soon pall on the palate. However, after some months of rest in cask, these odors and tastes become dimin- ished and refined, and it is probable that with a prolonged stay in the cask they would disappear completely. 4. Pasteurization, though it ages the wine, has for white wines the disadvantage of diminishing its bouquet. It is to be preferred for white wines, as it communicates no foreign flavor to them. 5. In red and white wines treated by electricity, an identical odor is produced, being, however, much less marked and disagreeable in red than in white wines. 6. The larger quantity of ash in the electrified wines, and the smaller amount of extractive matter, should prove the elimination of albuminoids, and therefore give the wine a better chance of keeping. The keeping of the wine is due, however, also to the antiseptic qualities of the current (action of ozone). 7. The diminution of acid in the heated or electrified wines is due to the formation of ethers (which denotes age), Avhose presence causes the cream of tartar to be deposited. 8. The increase in alcohol which takes place in young electrified wines preserved in bottle, proves that the action of the current is not danger- ous to the alcoholic ferment, which is only arrested in its activity, and regains it afterward. It would therefore be important to rack the clear wine from the ferments which form part of the lees. * These conclusions are reprinted from Experiment Station Bulletin No. 87. +The intensity of the current was 7 amperes. APPLICATION OF ELECTRICITY. 299 9. A very weak current of electricity must be used, and for a long time. 10. With an apparatus like that of Bernardi the current must be con- tinuous for from one hundred to two hundred hours. EXPERIMENTS BY OTHER INVESTIGATORS. Other experiments were also made in 1890 on Algerian wines by De Meritens and Riviere, and their conclusions as regards the chemical changes which occur in the treated wines, agree more or less with those obtained by other investigators. However, De Meritens reports failures of the electric treatment of wines. Experiments, principally on sick wines, were conducted by Mr. Mar- tinotti in Italy in the year 1890. The wines that he treated were turbid wines, spoiled wines, and white wines. The electric current to which the wines were submitted was obtained from a Bunsen's battery of four elements. After three hours' treatment the turbid wines were much clarified, and the same wines allowed to stand became completely clear after twenty-four hours. This is the most important result that we can expect in the electric treatment of the wines. In Martinotti's experiments, treated wines as compared with untreated ones, showed lower body, a small diminution of acidity (fixe), and an increase of the free acidity produced by the oxidation of alcohol. Their loss of alcohol was very small. Martinotti treated also wines attacked by the filiform ferment of tar- taric fermentation. They were submitted for four hours to the action of electricity, and the result was their rapid clarification and the deposit of the germs of the disease. The wines that were only at the first stage of the disease were cured, and after having been racked, remained bright, while those very badly attacked by the disease became turbid again after a few days, and the disease reappeared, but in a smaller degree. In order to obtain better results the treatment was prolonged for twenty-four hours; the results, however, were just the same, except that the clarification of the wine was obtained sooner. After these preliminary experiments, Martinotti thought that since the disease germ alters materially the composition of the wine, the latter would still remain a favorable field to further alteration; but that per- haps the addition of certain substances that -would bring the wine to its original composition, might have prevented this second attack. Then he tried the addition of tartaric acid, cream of tartar, tannin, invert sugar, but no success was obtained. After that he tried the addi- tion of condensed must to promote fermentation in such sick wines, first temporarily sterilized by the electric current. The result of that addition was satisfactory in curing both wines attacked by tartaric and by bitter fermentations, M'hile no success was obtained on acetified wines. It seems that the rapid and energetic development of the normal wine ferment completed the action of electricity, and killed the secondary ferments that the current hnd paralyzed. Martinotti's experiments on turbid white wines showed that electriza- tion produced a rapid clarification, and therefore the treatment may be of great value for wines destined to make sparkling wines. According to Martinotti, when an electric current is applied to spoiled or fermenting wines, the germs that they contain, not meeting conditions favorable to their development, fall to the bottom (carrying with them 300 UNIVERSITY OF CALIFORNIA. all other impurities), and remain in a latent state. But in the liquid above there remains always the germs which produce further fermenta- tions. In treating the wine when these germs are developed, a certain amount of them is eliminated, and after three treatments the germs are in such small numbers that they cannot produce in a short time any serious fermentation. Moreover, Martinotti thinks that the action that electricity manifests on the germs is more chemical than mechanical, for having submitted wines to the action of an induction current of a large Ruhmkorfi'^s coil, which w^as in communication with a Grenet's battery of sixteen elements, the results obtained were inferior to those obtained using a battery without a coil. In wanes treated by a strong current from a dynamo for about three quarters of an hour, no complete sterilization was obtained, and at the end of the treatment the wine was quite w^arm. Finally, Martinotti concludes that the current should rather be con- stant than intense, and that its intensity must be proportional to the distance between the electrodes, to the amount of alcohol and the acidity of the wine to be treated. The original idea of Martinotti to add condensed must to wines treated once by electricity should be taken into serious consideration, for it may be applied at least to the cure of w-ines attacked by bitter and tartaric fermentation which occur largely in vinification in warm countries. Professor Tolomei, of Florence, Ital}^, experimented last year on the action of an induction current on the fermentation of the must, and came to the following conclusions: 1. The development of the Saccharomyces ellipsoideiis (one of the wane yeasts) is largely prevented by the action of the electric current, and when the latter is strong enough to produce light in a dark room its development is stopped. 2. The liquid that has undergone the action of the electric current keeps well without developing any fermentation, just as if it had been boiled for some time. 3. The ferment is destroyed by a strong electric current. Such is, at this time, a general view of what has been done in regard to electrical treatment of wines. Below are shown the results of chem- ical analysis and tasting of wines treated by the Fraser process at the cellars of the Purity Wine Co., and at the Viticultural Laboratory. From these data it may be easily seen that the general results obtained in the treatment are very nearly the same as those reported by other investigators, but as a rule the final results are unsatisfactory, as above already stated, on account of the improper use of the intensity of the current and the duration of the treatment. The treatment with intense currents did not improve the taste of the wine, on the contrary rendered it flat; moreover, the keeping qualities of the wine were not improved; the sterilization of the wine was not obtained, and when the treated wines were exposed to the air their acidity increased every day, more and more; for after having been attacked for a short time by the Myco- derma vini, they went rapidly into acetic fermentation. In regard to its chemical composition, the treated wine as compared to the untreated one, shows, as a rule, a diminution in the amount of APPLICATION OF ELECTRICITY. 301 body, of alcohol, and of the acidity, and an increase of the volatile acids; but no appreciable difference can be reported as regards the color of the wine. Other experiments conducted on liquid from condensed must while fermenting, showed that the electric current had no action on the fer- mentation; on the contrary, at first it seemed that the latter was rather increased than diminished. In this liquid, mixed from two samples that were treated from eleven to thirteen and one half hours at 10 amperes, when the treatment was stopped the fermentation went through, although somewhat slowly; and a tasting of the wine from both samples, made about one year after treatment, showed that the one treated for thirteen and one half hours was rather good, while the other treated only eleven hours, was not as clear as the other sample, and had a suspicion of lactic fermentation. RECORD OF WINES TREATED BY ELECTRICITY IN THE EXPERIMENT STATION LABORATORY. The apparatus made use of in these experiments consisted essentially of five glass tubes wrapped with three layers of insulated copper wire, through which the current passed. These tubes, which were about four feet long, each, and two inches in diameter, were so arranged that the wine ran through them in a continuous stream; the tubes were con- nected to each other by rubber points, and placed ziz-zag, in order to economize space. The wines entered through a small tube of about half an inch in diameter which connected with the siphon by which the wine under treatment was drawn from the barrel. The cock at the exit was fur- nished with a graduated disk by which the quantity of wine passing in a given time, or, in other words, the length of time during which the wine remained subjected to the action of the current, could be accurately regulated. The exit tube was connected with a glass tube which passed to the bottom of the receiving vessel, thus avoiding, as much as possi- ble, contact with the air after treatment. The current was obtained from a dynamo, and passed through about one hundred yards of fVii^ch copper wire before reaching the tubes. The average strength of the current used was about 10 amperes. The wines treated were Grenache, Teinturier Male, Chauche Noir, Black Hamburg, Chasselas de Fontainebleau, Gros Verdot of the 'vint- age of 1888, and a blend of Pinots of the vintage of 1889. All these wines were more or less attacked, principally by lactic fermentation and some, slightly, with bitter and acetic ferments. The duration of the treatment was from one fourth of an hour to four and one half hours. Besides these samples there was another of Malvoisie of the season of 1889, that being divided into several samples, were treated for from one to twelve hours; and two samples of condensed must at different periods of fermentation were also treated from eleven to thirteen and one half hours. The general result of these experiments has been reported above; the table of analysis and the detailed record of treatment and tasting are the following. But the analysis and record first shown are those of wines treated in 1887 at the Experiment Station laboratory in Eraser's glass jars, and with a batter}' current when his process first started, the results of which were printed by him in a circular: 302 UNIVERSITY OF CALIFOKNIA. 03 00 CO O O S P-( a 61 >^ 35 P H P3 H to PS H O o CQ H K H g S Ph « CD o PM Q < M o Ah 'd o After 4 Weeks After 3 Weeks. After 2 Weeks. After 1 Week.. Original Acid. 03 CO Albuminoids. Nitrogen . Volatile Total as Tar- taric Tannin... o o By Volume. 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OS Xi bo P. O o OS bo a o P. <5 o ■' o bl.'O P.O •si- 0) 0.01 E o gig I-, oj a>.^ 2bo.S^ 03 o •* ^^ 03—1 ^ ■a 03 o3 • CI O irf co^ •- -^o CI K o . ,n •Tat _ =3 33 I oo °*xiJ"t:; bo~' P.sT^ "i' a' a!P.aiPC<; II ,1 oP-P-o (B<'0,2 2^11 II Pico p. ♦^ .oiS'r! !>'*>>•'" ..a) TSTj-o 2 £ -i3i3 !r; II II !r' c^S " >«! poo'ts'a'O'M 03 e S « o e 00 „ - - • eo . .Ts .s CC t< X' CI CI -M to 1^ t^ O ^ £r o (:r ^ o o ci ^- c- to o .r- o CI ci CI C-- o o o a> (4-1 P O 3 20-H 306 UNIVERSITY OF CALIFORNIA. , Record of Treatment and Tasting. No. 831. Grenache. Vintage of 1888. 1890. February 26. (Before treatment.) Bright, not as bad as when last tasted, but bouquet and sweet-sour taste very disagreeable. A'pril 25. Treated by electric current for half an hour. Jxihj 17. Lees show a very few filaments. Juhj 20. Bright character unchanged. August 11. Bottled. 1891. January 81. The treated wine and two samples of untreated, bottled, respect- ively, May 16, 1889, and February 27, 1890, bright, but unchanged in character; the earliest bottled is the deepest in color. May 26. No perceptible change in the wine, either treated or untreated. No. 836. Teinturier Male. Vintage of 1888. 1890. Fehruarij IS. (Before treatment.) Bright, good color and flavor, but lactic taint slightly perceptible to taste. April 24. Treated by electric current for half an hour. July 15. Lees sound. July 2L Clear, with good color; bouquet not good; rather agreeable flavor, mature taste, and fair quality; deteriorated since last tasting. August 13. Bottled. 1891. February 2. Bright, good color, no bouquet, slight acetic smell; flavor rather good; quality fair. May 26. Both treated and untreated are flat and poor; the treated has a little more acetic taint. No 869. Chauche Noir. Vintage of 1888. 1890. February 26. (Before treatment.) Clear; bouquet and flavor show lactic taint; qualitv thin and inferior; after-taste bitter. A-prll 24. Treated by electric current for one half hour. July 23. Clear; has changed little since last tasting. August IS. Bottled. 1891. February 12. Wine bottled in spring of 1889 quite spoiled. The treated wine is clear; no deposit; smell and taste has a somewhat lactic taint, otherwise would be rather a good wine. May 26. Both treated and untreated wine bottled. April 2If. Flat and exhausted; the treated the most exhausted. No. 903. Black Hamtourg. Vintage of 1888. 1890. February 25. (Before treatment.) Clear; tastes and smells of lactic ferment; thin and much deteriorated. April 25. Treated by electric current for one half hour. March 1. Racked. Jitly 15. Lees show a few long lactic germs. July 20. Quite spoiled by lactic ferment; distilled. May 26. The treated and untreated are equally bad. No. 917. Chasselas de Fontainebleau. Vintage of 1888. 1890. February 12. Clear; smells like rancid butter. April 24. Treated one half hour by electric current. July 18. Lees show no bad germs; bright, but bouquet is not good; flavor rather agree- able, but after-taste not good; quality fair. August 18. Bottled. 1891. February 26. No. 1. Untreated wine, bottled June 14, 1889. Bright; no bouquet; suspicious of bad acid; quality poor. No. 2. Untreated vjine, bottled February 14, 1890. Bright, with a slight deposit, a little bouquet; a neutral but agreeable flavor; fresh, and rather good. No. 3. Treated wine. Bright; no deposit; a little exhausted, but otherwise like No. 2. May 26. No change since last tasting. No. 926. Gros Verdot. Vintage of 1888. 1890. February 26. (Before treatment.) Bright, with well-developed bouquet; quality good, but still rather coarse and immature. April 26. Experiment 1: Wine treated by electric current for one quarter of an hour. Experiment 2: Wine treated by electric current for one half an hour. Experiment 3: Wine treated lay electric current for one hour. Experiment 4: Wine treated by electric current for four and one quarter hours. Juhi 18. Experiment 2: Lees show bitter and acetic germs. Experiment 3: Lees show no bad germs. July 24. Experiment 2: LessbouquetthanExperiment .3, otherwise the same. Experi- ment'3: Bright; good color; marked and pleasing bouquet; full flavor and acid; good quality. August 11. Both samples bottled. 1891. March 2. No. 1. Untreated wine, bottled IMay 14, 1889, not quite clear; intense color; no bouquet; raw and undeveloped, but sound. No. 2. Untreated ivine, bottled February 2, 1890, bright, full, rich bouquet and flavor; quality very fresh and drinkable; well matured. APPLICATION OF ELECTRICITY. 307 Nos. 3 and 4. Treated wine. (Experiments 2 and 3): Less bouquet and inferior flavor to No. 2, and Experiment 2 has a peculiar, fiat taste. May 26. Wine treated one quarter of an liour is tlie l)est of the treated wines; wine treated four and one quarter hours is ratlier flat, but otherwise nearly as good as the others. No. 1078a. Pinots. 18S9. November 7. Turbid wine without bouquet, of low acid and slightly flat and bitter. 1890. January H. Wine not quite clear, with light color, moldy and disagreeable bou- quet; taste smooth, but slightly bitter after-taste; medium acid; full astringency, alco- hol, and body. Quality poor, biit apparently sound. January 29. Lees show a few small lactic germs. Ajwil 12. Racked the wine; four gallons kept untreated; twelve gallons treated for one half hour, one half gallon for eleven hours. April IJf. Treated wine much improved, but has lost color and acidity. June 7. Lees of untreated wine thick and full of lactic ferment; it tastes very poor. Lees of that treated half an hour show less lactic; however, it is also of poor quality. July 8. Treated wine not quite clear; bouquet not good; lactic taste unchanged. Un- treated wine nearly clear, but has strong lactic taint. July SI. Lees of treated wine has many very short lactic germs; that of the untreated is full of lactic germs. Other observations made in December. 1890, and January, 1891, showed that the wine was completely spoiled from lactic fermentation. No. 1202a. Concentrated Must. Five gallons of must allowed to commence fermentation. 1890. April 12. Temperature of must 20° C. (68° F.); specific gravity, 1.061. Treatment started at 3:20 p. M. The must was passed through the tubes three times in two and a half hours: 4:10 p. m., temperature 25° C. (77° F.); 5:00 p. m., temperature 28° C. (82° F.); 5:30 p. m., temperature 29° C. (84° F.). No obvious diminution of fermentation, perhaps the reverse; the yeast rising rapidly with the increase in temperature. April 17. Murk put in demijohn in the hot-box. April 18. Some fermentation. April 19. More fermentation; temperature, 85° F. April 23. Fermentation continues; temperature, 82° F. Fermentation gradually diminished till ^lay 3d. May 6. The wine racked into demijohns and corked up. 1891. Mail 26. Clear, clean-tasting ; contains much carbonic acid. No. 1202t>. Concentrated Must. Some must of the same strength as that used for No. 1202a was fermented down till it contained 2.15 per cent of sugar. 1890. April 15. Six tubes filled with must at 10:15 A. m., and current started. At 1:30 p. M., intermission of half hour. Current stopped at 4:.30 p. m. April 16. Current started at 8:45 a. m. At 1:30 p. m., temperature 107° F.; stopped one half hour to cool; 2 p. m., temperature 95° F.; 2:30 p. m., temperature 85° F.; 3 p. m., stopped. Whole time of treatment exclusive of stops, eleven hours. Murk put in demi- johns in the hot-box. April 18. Very little visible fermentation. April 19. JNIore fermentation; temperature, 85° F. April 2S. Fermentation continues at 82° F. April 2A. Fermentation continues at 84° F. Fermentation then graduallv diminished till May 3d May 6. The wine was racked into demijohns and corked iip. 1891. May 26. Not so clear as No. 1202a, and has a suspicion of lactic taint. No. 1097. Malvoisie. Fresno. Vintage of 1889. 1890. April 27. Before treatment it was turbid, and had lactic germs. April 29. Divided into three parts and treated by electric current. No. 1097a treated one hour; 2-gallon keg; No. 10976 treated one and one half hours; No. 1097c treated two hours. May 1. Two parts of No. 1097c re-treated, viz.: No. 1097d treated two hours more; total, four hours; No. 1097e treated six hours more; total, eight hours; No. 1097/ treated twelve hours. May 5. Half of 10976 re-treated. No. 1097e treated ten and one half hours more; total, twelve hours. All samples put in bottle except No. 1097a. July 10. No. 1097a. Lees are full of lactic germs; taste improved, not so lactic. August 4. No. 1097a. Lees full of lactic germs. September 1. No. 1097«. Bright, almost without color; faint lactic taint; tastes mature, but flat and insipid. (That in keg distilled off; in bottles ke^Dt.) 3Iay 26. Untreated wine is thick, and qviite spoiled. Nos. 1097a and 10976. Cloudy, and of very poor quality, but better than the untreated; heavy deposit in bottle. No. 1097c. Not clear, but slightly better than the above. 308 UNIVERSITY OK CALIFORNIA. No. 1097d. Clear; some deposit, but much less than the foregoing; quality also better, but still flat and insipid. No. 1097e. Still less deposit; otherwise like No. 1097d. No. 1097/. More cloudy; otherwise like No. 1097d. From what is known so far in regard to the electric treatment of wines and with the means at present at our disposal, we may conclude that such treatment does not advance the age of the wine in the true sense of the word, but only gives a special perfume to it, which is the same for all types of wine; that this perfume, under special conditions of treat- ment, may become so strong as to provoke disgust rather than an agree- able sensation. Therefore, it could only be applied to common wines of large consumption, and not to fine wines. Moreover, the sterilization being not always obtained after the first treatment but requiring several and longer treatments, the application of electricity for the purpose of preserving wines seems not to possess the importance that was at first assigned to it; and would probably have no practical advantage over pasteurization, by which for most cases, in wines of medium grades that can support a higher temperature, better results can be obtained, and more easily and cheaply, than by electricity. The latter seems to be of use only in some special cases of treatment of wine diseases where pas- teurization is unsuccessful; but the experiments made so far in regard to the subject are not such as to always insure complete success, and it will be only after having the results or numerous systematic experi- ments, for the treatment of certain wine diseases, that the application of electricity may be used on a large scale in the wineries. But as far as acetified wines are concerned, its application, according to Menga- rini's process, can be already considered as satisfactory for large quan- tities of wine. THE USE OF OZONE IN WINES. 309 THE USE OF OZONE IN THE AGING AND IN THE CON- SERVATION OF WINES. VILLON-GENIN'S NEW OZONIZER. Everybody knows that when oxygen is submitted to the action of electricity, it passes to the state of ozone. This modification manifests itself by the greater energy of the oxygen, and especially by a peculiar odor, resembling that of sulphur, which is sometimes perceived after the electrical discharges during thunder storms. As earl}'- as 1 785 Van Marum had noticed that when an electric spark passed through tubes containing oxygen, the gas took a garlic smell, which seemed to him to be that of an electric machine. These experi- ments remained in obscurity until 1840, when Schoenbein, a Swiss chemist, called the attention of scientists to the special properties of the oxygen which escapes during the decomposition of water by elec- tricity. Since then many other chemists have studied ozone, but simply from the scientific point of view, and it is only for a few years past that it has been considered in industrial application. The application of ozone progressed very slowly, however, on account of the defects in the pro- cesses used for its production in large quantity. Among those who have given an impulse to the application of ozone to the treatment of wines, we should mention Professor Gianetto, of Italy, and Professor Villon, a French engineer. Professor Gianetto devised a very ingenious apparatus, by which he was able to make several experiments, upon which he based the hypothe- sis that ozone was probably the direct agent of many improvements of the wine which were attributed to other causes. Gianetto's hypothesis was that the good effects of sunlight, and of heating, would be due to the ozone developed by light, and by heat. Whether this is true or not, it is a fact that the ozonization of the wine improves in a general manner its qualities. Gianetto's apparatus requires much care, on account of the very great inflammability of the liquids that he employs for making the ozone, and has not been much used. Lately Professor Villon, with the collaboration of Mr. Genin, has devised a new ozonizer, which seems very suitable for the treatment of wines; the result of this treatment being their aging and their conser- vation. Experiments have been already made on a large scale, and very satis- factory results obtained. It has been also observed that Algerian wines, which, like the wines of all warm countries, are poor keepers, when treated by ozone lose their harshness and become good keepers. The Villon-Genin ozonizer is formed by a series of elements, each one being a small generator of ozone. Each element is connected, at one side, with a longitudinal tube bringing to it oxygen or air, and on the 310 UNIVERSITY OF CALIFORNIA. other side with a tube parallel to the above, by which the ozonized gas is conducted to the place where it is to be used. Refrigeration is provided for, around each of the elements of the ozonizer. The electric current is brought to the apparatus by means of two general con- ductors. The current may come: (1) From a battery, with passage through an induction-coil; (2) from a dynamo, with passage through an induc- tion-coil; (3) from a dynamo, with passage in a transformer; (4) from a special electric machine going at high tension. The amount of ozone produced depends upon the number of elements in the apparatus. Villon and Genin manufacture machines that can produce from 500 liters to 50 cubic meters of ozone per hour. By the word ozone one should understand ozonized oxygen or ozonized air, for all the oxygen is not transformed entirely into ozone. Industri- ally and in usual work, the Villon apparatus gives ozonized oxygen con- taining 20 per cent of ozone, and ozonized air containing from 2 to 3 per cent. But when the gases are first completely dried over lime and calcium chloride, and the apparatus cooled to a temperature of — 20°, oxygen can be obtained containing 50 per cent of ozone; a result which had never before been reached. In order to avoid any manipulation, the ozone treatment is made in the casks themselves. The oxygen contained in tubes, where it is com- pressed at 120 atmospheres, passes through the ozonizer very slowly, and at a pressure of one and a half atmospheres, where it is electrified, and is conducted by means of a metallic tube to the cask containing the wine. The quality of the gas and the duration of the treatment are variable, according to the nature of the wine and the effects that are desired. It is more rational to make two or three treatments, as has been done with the Algerian wines, in which a very appreciable improvement has been found. In regard to the chemical changes which occur in the wine, but little is observable, for as can be seen from the following analyses made by Villon, it seems that tannin is the substance most affected: Untreated. Treated. Alcohol -- -- . - - 8.93 25.21 3.41 3.88 0.15 5.85 1.65 0.54 8.87 Extract at 100° C. - . 25.15 Ash 3.40 Cream of tartar _ - _- --. 3.88 Free tartaric acid . . ...... 0.10 Acidity as H,S04 - 5.75 Tannin . . _ _ - . _. - _- 1.15 Potassium sulphate - - - .- 0.54 According to Villon the ozonization would replace advantageously the heating which has the disadvantage of destroying certain proper- ties inherent to the wine. The Villon-Genin apparatus is used for the treatment of alcohol and brandies, and for other and various industrial purposes. COMPOSITION OF MUSTS AND "WINES. 1887. Variety. Urower and Place of Production. No. 700. No. 709. No. 716. No. 714. No. 773. No. 743. No. 744. No. 734. No. 726. No. 730. No. 747. No. 689. No. 722. No. 723. No. 721. No. 720. No. 688. No. 778. No. 731. No. 703. No. 704. No. 783. No. 733. No. 693. Nor 779. No. 740. No. 786. No, 690. No. 732. No. 761. No. 680. No. 710. No. 718. No. 719. No. 739. No. 767. No. 758. No. 684. No. 711. No. 787. No. 782. No. 735. No. 760. No. 702. No. 772. No. 729. No. 725. No. 712. No. 736. No. 685. No. 757. No. 752. No. 755. No. 801. No. 691. No. 799. No. 800. No. 737. No. 686. No. 687. No. 679. No. 717. No. 769. No. 706. No. 768. No 705. Bordeaux Type. Malbeck Malbeck . Cabernet Franc _ Cabernet Sauvignon Cabernet Sauvignon Verdot (sliort-pruned) Verdot (long-pruned ) Merlot _ Tannat Gros Mansenc (long-pruned) "Row 19"(Gros Mansenc?) Charbono Teinturier Male (long-pruned) Teinturier Male (short-pruned) __. Camay Teinturier (long-pruned )._ Camay Teinturier (short-pruned) Burgundy Type. Pinot "Row46"(Pinot?) Franc Pinot Pinot de Pernant Pinot Noirien Pinot St. Georges .._ Meunier Chauch^ Noir _. J. T. Doyle, B.\pt'l Plot, Cupertino. J. T. Doyle, Cupertino . J. T. Doyle, Cupertino ,T. T. Doyle, Cupertino _... E. W. Hilgard, Mission San Josg .. ,T. T. Doyle, Expt'l Plot, Cupertino. .T. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. J. P. Smith, Livermore .7. T. Doyle, Expt'l Plot, Cupertino. ,T. T. Doyle, Expt'l Plot, Cupertino. J. P. Smith, Livermore J. T. Doyle, E.xpt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. .7. T. Doyle, Expt'l Plot, Cupertino. J. P. Smith, ,7. T. Doyle, J. T. Doyle, J. T. Doyle, J. T. Doyle, J. T. Doyle, J. T. Doyle, J. T. Doyle, Livermore . Exptl Plot, Expt'l Plot, E.xpt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Cupertino. Cupertino. Cupertino. Cupertino. Cupertino. Cupertino. Cupertino. Italian Type. Nebbiolo Bourgu (long-pruned) _ P'resa Barbera Fina Crabb's Black Burgundy Crabb's Black Burgundy (long-pruned) Crabb's Black Burgundy (short-pruned). .. Soumern French Type. Trousseau Trousseau , Ploussard (long-pruned ) I'loussard (short-pruned) Sirab Serine (long-pruned) Mondeuse (long-pruned) . Carignane Carignane Carignane Mataro Jlataro Mataro Cinsaut (.'insaut Aramon Petit Bouschet Grenache Grenache firenache Mourastel ( long-pmned ) Austrian and Hungarian Type. J. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, (Xipertino. E. W. Hilgard, Mission San Jos^ J. T. Doyle, Expt'l Plot, ('upertino. J. T. Doyle, Expt'l Plot, Cupertino. Margherita Vineyard, Fresno .7. T. Doyle, Cupertino .7. T. Dovle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l I'lot, Cupertino. J. T. Doyle, Expt'l I'lot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. Margherita Vineyard, P'resno J. T. Doyle, Cupertino A. J. Salazar, Mission San Jose J. T. Doyle, (.lupertino .7. Bergin, Mountain View Margherita Vinevard, Fresno. J. T. Doyle, Expt'l Plot, Cupertino. E. W. H'ilgard, Mission San Jos^... ,7. T. Doyle, Expt'l Plot, Cupertino. .7. P Smith, Ijvermore J. T. Doyle, Cupertino J. Bergin, jlountain View Margherita Vineyard, Fresno J. T. Doyle, Expt'l l^lot, Cupertino. J. T. Doyle, Expt'l I'lot, Cupertino J. T. Doyle, Expt'l Plot, Cupertino Condensed Must Company, Geyserville. Grossblaue Grossblaue (short-pruned) Zinfandel-Burgundy (condensed must). Zinfandel j Juan Gallegos, Mission San Josf — Zinfandel (third crop) j Juan Gallegos, Mission San Josf'... Same as No. 799 (fermented at 90°-95°) j Juan Gallegos, Mission San Jos^. .. Zinfandel I J. Bergin, Mountain View Zinfandel lE. Wegener, Livermore Zinfandel I J. P. Smith, Livermore.. Zinfandel (lirst crop) Margherita Vineyard, Fresno Zinfandel (second crop) ' Margherita Vineyard, Fresno Port Type. i Tinto Cao ! J. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. J. T. Doyle, I^xpt'l Plot, Cupertino. J. T. Doyle, Expt'l Plot, Cupertino. Tinta de Madeira Tinta Amarella Bastardo. Oct. 7 Oct. 11 Oct. 12 Oct. 12 Oct. 25 Oct. 19 Oct. 19 Oct. 15 Oct. 13 Oct. 14 Oct. 19 Sept. 26 Oct. 13 Oct. 13 Oct. 13 Oct. 13 Sept. 26 Oct. 27 Oct. 14 Oct. 8 Oct. 8 Oct. 27 Oct. 15 Oct. 6 Oct. 27 Oct. 17 Oct. 28 Sept. 29 Oct. 16 Oct. 21 Aug. 31 Oct. 11 Oct. 13 Oct. 13 Oct. 17 Oct. 22 Oct. 22 Sept. 21 Oct. 11 Nov. 1 Oct. 27 Oct. 15 Oct. 21 Oct. « Oct. 25 Oct. 14 Oct. 13 Oct. 11 Oct. 15 Sept. 21 Oct. 21 Oct. 20 Oct. 20 Nov. 17 Oct. 1 Nov. 15 Nov. 15 Oct. 15 Sept. 22 Sept. 26 Aug. 26 Oct. 12 Oct. 21 Oct. 8 Oct. 22 Oct. 8 Oct. 15 Oct. 17 Oct. 22 Oct. 21 Nov. 1 Oct. 24 Oct. 27 Oct. 25 Oct. 19 Oct. 21 Oct. 27 Oct. 1 Oct. 20 Oct. 25 Oct. 1 Nov. 2 Oct. 15 Oct. 13 Nov. 1 Oct. 25 Oct. 14 Oct. 24 Nov. 2 Oct. 5 Oct. 24 Sept 8 25.67 ( )ct. 20 30.80 Oct. 21 29.67 32.01 Oct. 26 24.72 Oct. 29 29.19 Oct. 27 22.64 Sept 30 22.10 Oct. 17 22.94 Nov 7 25.75 Nov 2 24.66 Oct- 22 2204 Oct. 27 24.00 Oct. 13 22.31 Oct. 29 23.90 Oct. 21 21.60 Oct. 19 18.82 Oct. 20 24.82 Oct. 24 24.85 Oct. 1 24.50 Oct. 26 21.69 Oct. 28 Oct. 26 Nov. 22 Oct. 6 Nov. 18 Nov. 17 Oct. 22 Oct. 1 Oct. 1 Sept. 2 Oct. 29 Oct. 28 Oct. 14 Oct. 25 Oct. 13 25.26 27.54 24.86 25.34 25.50 24.72 23.82 25.95 2.3.32 22.67 24.91 21.43 25.70 26.66 26.67 26.26 21.00 26.00 27.32 25.99 25.47 24.84 29.16 28.13 26.26 24.32 23.56 24.89 25.22 27.20 23.82 26.26 .49 ( 24.20 ..36 1 7260 1.08 2296 .46 20.85 .36 20.85 .30 25.75 .46 26.50 .37 23.20 :m 23.59 .40 28..34 .45 22.51 .36 25.36 .43 23.91 .47 25..32 .38 COMPOSITION OF MUSTS AND WINES. 1888. Variety. Bordeaux Type. Mai beck Malbeck Cabernet Franc (long-pruned).. Cabernet Franc (short-pruned). Cabemet Franc Gros Verdot (short-pruned) (>ros Verdot (long-pruned) Petit Verdot Merlot Merlot (long-pruned) .._ _ Gros Mansenc (short-pruned).. - Gros &Iansenc (long-pruned) -.. Gros Rlansenc (long-pruned) ... Teinturier M&le.- Teinturier Male Gamay Teinturier Camay Teinturier St. Macaire No. 850. No. 886. No. 876. No. 877. No. 887. No. 926. No. 927. No. 928. No. 859. No. 868. No. 878. No. 879. No- 931. No. 833. No. 836. No. 832. No. 835. No. 910. No. 834. No. 837. No. 846. No. 847. No. 844. No. 863. No. 909. No. 869. No. 870. No. 932. No. 938. No. 919. No. 924. No. 861. No. 861a, No. 915. No. 925. No. 856. No. 907. No. 908. No. 905. No. 905a, No. 906. No. 930. Burgundy Type. Pinots Knots (j Pinot de Pernant,?, PinotSt. Georges). Franc Pmot Pinot Noirien Meunier Meunier Pfeffer's (Tabemet Chauch^ Noir (short-pruned) Chauch6 Noir (long-pruned) Italian Type. Nebbiolo Bourgu ... Nebbiolo Fino Fresa (long-pruned) Fresa (shorl^prunea) — Barbera , Barbera ... Barbera. Barbera Crabb's Black Burgundy Crabh's Black Burgundy (long-pruned) Crabb's Black Burgundy (short-pruned) Bonarda No. 1... --. , Bonarda No. 2.. Bonarda "true" Aleatico — Southern French Type. No. 872. Trousseau No. 873. Trousseau No. 842. Ploussard No. 843. Ploussard No. 890. Petite Sirah (short-pruned) — No. 891. Petite Sirah (long-pruned). — No. 920. serine No. 860. Blend (i Serine, i Petite Sirah) No. 888. Mondeuse .'. No. 913. Mondeuse.. No. 853. Mataro No.921. Mataro No. 916. Cinsaut ("Black Pinot") No. 922. Cinsaut .' No. 950. Cinsaut No. 955. Aramon No. 944. Petit Bouschet No. 831. Grenache No. 854. Grenache No. 871. Grenache No. 945. Jlourastel (long-pruned) Austrian and Hungarian Type. No. 911. Grossblaue (short-pruned) No. 812. Grossblaue (long-i>runed) No. 848. Blue Portuguese No. 851. Zinfandel (first crop) No. 852. Zinfandel (second cro))) . No. 857. Zinfandel No. 923. Zinfandel (second crop) Port Type. No. 841. Bastardo - No. 889. Bastardo .- No. 884. Tinta de Madeira No, 936. Tinta Amarella, No.956. Tinto Cao ', Grower and Place of Production. T. Doyle, Gallegos, T. Doyle, T. Doyle, Gallegos, T. Doyle, T. Doyle, T. Doyle, Gallegos, T. Doyle, T. Doyle, T. Doyle, T. IJoj'le, Gallegos, T. Doyle, Gallegos, T. Doyle, T. Doyle, ,1. (lallegos, .1. T. Doyle, .1. T. Doyle, ,r. T. Doyle, J. T. Doyle, .1. Gallegos, .i. Gallegos, .T. Gallegos, .1. Gallegos, Expt'l Plot, Expt'l Plot, E.xpt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Exjit'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Exjit'I Plot, Cupertino Mission San .fos(5. Cupertino. Cupertino Mission San ,Tos6 . Cupertino. Cupertino Cupertino Mission San Jos^ . Cupertino Cupertino. Cupertino.. Cupertino Mission San Jos6. Cupertino Mission San Jos(5. Cupertino. Cupertino Mission San Jos6. Cupertino ... Cupertino t'upertino. Cupertino Mission San .1 os6 . Mission San .Ios6 . Mission San Jos(!. Mission San Jos6. Gallegos, Expt'l Plot, Gallegos, Expt'l Plot, GJallegos, Expt'l Plot, Gallegos, Expt'l Plot, W. Hilgard, Mission W. Hilgard, Mission W. Hilgard, Mission T. Doyle, Expt'l Plot, W. Hilgard, iMission T. Doyle, Expt'l Plot, T. Doyle, Expt'l Plot, T. Doyle, Expt'l Plot, T. Doyle, Expt'l Plot, T. Doyle, Expt'l Plot, T. Doyle, Expt'l Plot, Mission San .108(5. Mission San Jos6. Mission San Jos^. Mission San Jos6. San .Jos6 San Jos6 San .los(5 Cupertino San Jos(5 Cupertino Cupertino Cupertino ... ('upertino Cupertino Cupertino .Sept. 18 Oct. 9 (3ct. 2 (3ct. 2 Oct. 9 Oct. 23 Oct. 23 Oct. 23 Sept. 6 Sept. 28 Oct. 2 Oct. 2 Oct. 24 Sept. 13 Sept. 13 Sept. 13 Sept. 13 Oct. 12 Margherita Vineyard, Fresno .T. T. Doyle, Cupertino J. Gallegos, Expt'l Plot, Mission San Jos6 . .7. T. Doyle, E.xpt'l Plot, Cupertino .1. T. Doyle, Exjit'l Plot, Cui>ertino .r.T. Doyle, Expt'l Plot, Cupertino .T. T. Doyle, Expt'l Plot, Cupertino .1. Gallegos, Expt'l Plot, Mission San .Tos6 . E. W. Hilgard, Mission San .Tos6 ... .1. T. Doyle, E.xpt'l Plot, Cupertino A. Cammetti, .Jackson, Amador County.. .1. Gallegos, Expt'l Plot, Mission San Jos6. .1. (3allegos, Expt'l I'lot, Mission San Jos^. E. W. Hilgard, .Mis.sinn San .Tosi5. J. T. Doyle, Expt'l Plot, Cupertino .1. T. Doyle, Expt'l Plot, Cuiiertino... .r. T. Doyle, Expt'l Plot, Cupertino Margherita Vineyard, Fresno A. Caminetti, .Tackson, Amador County .1. T. Doyle, Expt'l Plot, Cupertino .r. T. Doyle, Exjrt'l Plot, Cupertino J. T. Doyle, Exiit'l Plot, Cupertino .r. T. Doyle, Expt'l Plot, Cupertino E. W. Hilgard, Mission San.Tos^ A. Caminetti, .lackson, Amador County . ; A. Caminetti. .lackson, Amador County . .1. tiallegos, Expt'l Plot, Cupertino Margherita Vineyard, Fresno. J. Gallegos, Expt'l Plot, Mission San .Tosi5. I .1. T. Doyle, E.xpt'l Plot, Cupertino.. ..... J. T. Doyle, Expt'l Plot, Cupertino .1 J. T. Doyle, Expt'l Plot, Cupertino .1 .r. T. Doyle, Expt'l Plot, Cupertino Sept. 13 Sept. 14 Sept. 14 Sept. 14 Sept. 14 Sept. 26 Oct. 12 Sept. 28 Sept. 28 Oct. 24 Oct. 24 Oct. 19 Oct. 23 Sept. 26 Sept. 28 Oct. 18 Oct. 23 Sept. 20 Oct. 12 Oct. 12 Oct. 11 Oct. 11 Oct. 11 Oct. 1 ' Oct. 2 I Sept. 14 i Sept. 14 Oct. 9 Oct. 9 i Oct. 19 ; Sept. 26 ( )ct. 9 Oct. 12 Sept. 18 Oct. 20 Oct. 19 Oct. 20 Nov. 7 Nov. 9 Oct. 26 Sept. 10 Sept. 18 Sept. 28 Oct. 26 Oct. 12 Oct. 12 Sept. 15 Sept. 18 Sept. 18 Sept. 26 Oct. 22 Sept. 14 Oct. 9 Oct. 5 Oct. 24 Nov. 9 Sept. 24 Oct. 12 Oct. 6 Oct. 6 Oct. 13 Oct. 27 Oct. 27 Oct. 27 Oct. 1 Oct. 2 Oct. 8 Oct. 8 Oct. 29 Sept. 19 Sept 19 Sept. 19 Seirt. 19 Oct. 16 Sept. 19 Sept. 19 Sept. 20 Sept 20 Sept. 20 Oct. 1 Oct. 16 Oct. 2 Oct. 3 Oct. 29 Oct. 29 Oct. 24 Oct. 27 Oct. 1 Oct. 2 Oct. 22 Oct. 27 Sept. 24 Oct. 16 Oct. 16 Oct. 15 Oct. 15 Oct. 16 Oct. 27 Oct. 5 Oct. 6 Sept. 20 Oct. 12 Oct. 12 Oct. 24 Oct. 1 Oct. 12 Oct 18 Sept 24 ( let. •24 Oct. 22 Oct. 24 Nov. 12 Nov. 13 Oct. 30 Sept 24 Sept 24 Oct. 3 Oct. .30 Oct. 16 Oct. 16 Sept 20 Sept 24 Sept 25 Sept 29 Nov. 1 Oct' 12' ( let. 9 Oct. '^.9 Nov. 13 22.74 26.82 23.34 22.92 23.92 26.09 26.09 26.06 24.24 23.67 25.05 24.15 24.21 25.19 2.3.36 24.67 22.11 21.91 26.16 23.79 24.56 24.16 24.11 24.41 24.29 24.95 25.15 26.82 26.00 24.64 26.69 24.66 25.19 26.95 25.39 23.36 24.71 2,5.19 24.16 24.64 24.64 27.24 23.47 23.07 26.42 25.01 24.54 25.39 25.74 24.64 22.94 20.24 22.57 21.10 22.00 19.35 20.90 22.00 22.00 30.29 26.68 26.39 21.59 20.81 21.69 26.82 24.31 22.98 21.69 26.00 26.71 1 23.47 23.32 1 22.69 26.67 .43 .51 .35 .38 .35 .66 .42 .42 .20 .11 .37 .37 .30 .60 .40 .43 23.91 24.64 24.02 23.62 22.67 28.33 28.33 26.99 24.64 23.62 26.00 24.64 26.76 25.19 23.62 24.64 21.80 23.81 25.19 24.64 24.64 24.12 24.86 26.48 25.08 26.00 27.65 27.66 25.76 26.86 24.64 25.53 28.33 26.76 23.61 24.64 ■26.61 26.19 24.64 24.64 29.63 28.33 23.13 "2'6'3i' 24.12 26.00 26.31 26.19 23.32 20.99 22.27 21.,55 23.13 20.24 22.22 23.13 22.67 31.48 26.99 24.22 22.67 21.22 21.80 27.65 24.64 23.62 21.80 26.48 23.62 2412 23.13 26.31 2.60 3.45 3.05 2.80 3.40 3.10 2.85 3.20 3.15 2.70 3.60 2.95 3.10 2.85 2.96 2.80 3.00 2.80 2.70 3.45 3.'26 2.70 3.60 3.45 3.50 2.70 3.20 2.70 3.10 2.96 3.10 2.90 3.05 3.05 3.20 2.20 2.60 2.70 2.10 2.33 1.95 2.45 2.60 3.10 6.60 2.86 2.85 2.75 4.10 2,60 2.60 2.95 3.20 2.70 2.60 8.84 8.84 9.20 9.78 9.78 9.92 9.70 9.92 9.34 9.34 9.20 8.34 ' 11.00 11.00 10.58 12.73 11.45 12.18 12.18 12.36 12.09 12,36 11,64 11.64 11.46 10.42 9.78 9.63 9.70 9.41 0.27 No wine. 9.20 11.46 10.26 12.73 12.18 12.00 12.09 11.73 11.66 1016 12.64 .382 10.54 13.00 .270 9.78 ' 12.18 .332 9.20 11.45 .420 Total Add as Tartaric. .194 .171 .166 .148 .163 .195 .163 10.26 12.73 10.54 1007 9.27 13.00 12.54 11.65 9.41 , 11.73 8.84 \ 11.00 8.48 11.62 11.62 8.27 No 10.07 10.58 14.20 14.20 10.36 wine 12.64 9.76 12.18 10.34 9.27 9.20 7.23 8.84 8.41 8.84 7.86 7.99 9.'20 8,27 11.00 11.39 10.64 9.20 7.78 9.34 : 9.86 9.05 , 7.78 I 10.54 12.83 11.55 11.45 9.00 11.00 10.54 11.00 9.82 10.00 11.45 10.36 13.46 13.91 12.91 11.45 .160 .171 made, .178 .298 .301 .329 .204 .153 .115 .122 .085 .134 .218 .370 .350 .261 .301 .157 9.73 11.64 12.27 11.27 9.73 12.91 No wine 9.20 11.46 9.63 8.27 10.26 12.00 1036 12.73 .45 .60 .66 .47 .41 .67 .49 .53 .69 .84 .47 .51 .31 .61 .68 .75 .79 .77 .71 .78 .60 .54 .40 .62 .39 .60- .67 .61 .63 .45 .36 .32 .32 .53 .76 .51 .63 .62 .60 uade, .133 .210 .130 .202 .43 .37 .41 a; E: A C] F] A. Ti P( tl ti COMPOSITION OP MUSTS AND 'WINES. 1889. Variety. No. 1114. No. 1107. No. 1113. No. 1150. No. 1167. No. 1109. No. 1120. No. 1088. No. 1073. No. 1140. No. 1159. No. 1179.* No. 1051. No. 1067. No. 1093. No. 1153. No. No. No. No. No. No. No. No. No. No. 1074.» 1077.* 1078.* 1079.* loeo.t 1063. t 1061. 1160. 1062. 1087. Bordeaiiz Type. Malbeck Cabernet Franc Cabernet Sauvignon Gros Verdot... Tannat llerlot. Merlot Gamay Teinturier Gamay Teinturier .._ Gros JMansenc St. Macaire *St. Macaire - Teinturier Male ._.. Teinturier Male Aff enthaler Affenthaler _ Burgundy Type. Blauer Burgunder 1 _ Pinot Noirien Franc Pinot _ Pinot de Pernant Pinot de Pernan t _ Pinot St. Georges . Franc Pinot Pfeffer's Cabernet (Robin Noir?)- Meunier Cliauch^ Noir .-- - Grower and Place of Production. J. Gallegos, Expt'l Plot, J. T. Doyle, Expt'l Plot, E. \V. Hilgard, Mission J. T. Doyle, E.xpt'l Plot, J. T. Doyle, Expt'l Plot, J. T. Doyle, Expt'l Plot, J. Gallegos, Expt'l Plot, J. Gallegos, Expt'l Plot, J. T. Doyle, Expt'l Plot, J. Gallegos, Expt'l Plot, J. T. Doyle, Expt'l Plot, J. Gallegos, Expt'l Plot, Margherita Vineyard, F .7. Gallegos, Expt'l Plot, Juan Gallegos, Mission J. T. Doyle, Cupertino - Mission San Jos6 Cupertino San Jos6 Cupertino Cupertino. Cupertino Mission San Jos6--- Mission San Jos6 Cupertino Mission San Jos6 Cupertino Mission San Jos^.-- resno _ M ission San J 036 San Jos^ - Doyle, Doyle, Doyle, Doyle, T. T. T, T, G Gallegos, Gallegos, T. Doyle, Gallegos, Gallegos, Expt'l Plot, Expl't Plot, Expt'l Plot, Expt'l Plot, Expi'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Expt'l Plot, Cupertino. Cupertino Cupertino Cupertino- _- Mission San Josi5. Mission San .fos^. Mission San Josi?. Cupertino Mission San Jose. Mission San Jos6. No. 1072. No. 1132. No. 1043. No. 1145. No. 1149. No. 1157. No. 1163. No. 1162. No. 1161. No. 1094. No. 1186. No. 1156. No. 1131. No. 1115. No. 1128. No. 1128(1. Italian Type. Barbera Fina Barbera Fina Fresa Fresa Bonarda Bonarda Nebbiolo Fino Nebbiolo Bourgu Spanna Kefosco Refosco Marzemino ilarzemino . Crabb's Black Burgundy... Crabb's Black Burgundy... Crabb's Black Burgundy... . E. W. Hilgard, Mission .1 J. T. Doyle, Expt'l Plot, Margherita Vineyard, F J. T. Doyle, Expt'l Plot, J. T. Doyle, E.xpt'l Plot. J. T. Doyle, Expt'l Plot, J. T. Dovle, Expt'l Plot, J. T. Doyle. Expt'l Plot, J. T. Doyle, Expt'l Plot, J. Gallegos, Expt'l Plot, J. T. Doyle, Expt'l Plot, J. T. Dovle, Expt'l Plot, J. Gallegos, Expt'l Plot, J. Gallegos, Expt'l Plot, J. T. Doyle, Expt'l Plot, J. T. Doyle, Expt'l Plot, San Jos6. Cupertino resno Cupertino. Cupertino Cupertino Cupertino. Cupertino Cupertino. Mission San Jos6. Cupertino Cupertino Mission San Jos6- Mission San Jos6- Cupertino Cupertino No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. 1175. 1189. 1143. 1142. 1161. 1141. 1168. 1199. 1177. 1119. 1059. 1042. 1116. 1147. 1055. 1070. 1069. 1056. Southern Frencb Type. Aranion j J. Gallegos, Expt'l Plot, Mission San Jos6 Aramon i-| J. T. Doyle, Expt'l Plot, Cupertino Cinsant E. W. Hilgard, Mission San Jos^ Mondeuse i J. Gallegos, Expt'l Plot, Mission San J086 Mondeuse ' J. T. Doyle, E.xpt'l Plot, Cupertino Mourastel J. Gallegos, E.\pt'l Plot, Mission San Joa^ ilourastel J. T. Doyle, Expt'l Plot, C^upertino Alicante Bouschet J. T. Doyle, Expt'l Plot, Cupertino Petit Bouschet J. Gallegos, Expfl Plot, Mission San Josf* Petite SirahJ 1 J. T. Doyle, Expt'l Plot, Cupertino. Ploussard •Serine S^rineH Serine Trousseau? . . Carignane Mataro . Grenai J. Gallegos, Expt'l Plot, Mission San Jos^.. Margherita Vineyard, Fresno J. T. Doyle, Expt'l Plot, Cupertino J. Gallegos, lOxpt'l Plot, Mission San Jos6.- Margherita Vineyard, Fresno A. Caminetti, Jackson, Amador County ... A. Caminetti, Jackson, Amador County . .. che - .--' Margherita Vineyard, Fres Austrian and Hungarian Type. Kadarkas ' Juan Gallegos, Mission San Jos^ Kadarkas j J. T. Doyle, Cupertino Lagrain J. T. Doyle, Cupertino Lagrain ! Juan Gallegos, Mission San.los^ Zinfandel (first crop)** 1125. 1146. 1135. 1123. 1098. 1098O.' 1099. 1099a. 1071. 1103. 1057. 1127. Zinfandel (second crop)**" . Zinfandel Blauer Portugueser. Blauer Portugueser. Grossblaue Margherita Vineyard, Fresno — Margherita Vineyard, Fresno A. Caminetti. Jackson, Amador County __ J. T. Doyle, Expt'l Plot, Cupertino... J. Gallegos, Expt'l Plot, Mission San J os6. J. Gallegos, Expt'l Plot, Mission San Jos6. Port Type. No. 1178. TintoCao No. 1200. Tinto Cao No. 1117.**Tinta Aniarella... No. 1192.**Tinta Amarella... No. 1097. Malvoisie No. 1118.**Tiuta de Madeira. No. 1152. Tinta de Madeira., No. 1086. Bastardo Juan Gallegos, Mission San Josfi. j J. T. Doyle, Cupertino 1 Juan Gallegos, Mission San Jos6. J. T. Doyle, Cupertino Margherita ^'ineyard, Fresno j Juan Gallegos, Mission San Jos6- J. T. Doyle, Cupertino J. Gallegos, Mission San Jos6 Oct. 2 Oct. 7 Sept. 27 Oct. 1 Oct. 2 Oct. 5 Oct. 9 Oct. 14 Oct. 16 Oct. 19 Sept. 27 Oct. 1 Oct. 1 Oct. 7 Sept. 12 Sept. 17 Sept. 18 Sept. 23 Oct. 4 Oct. 7 Oct. 10 Oct. 14 Oct. 17 Oct. 21 Sept. 6 Sept. 12 Sept. 12 Sept. 16 Sept. 19 Oct. 10 Oct. 14 Sept. 19 Sept. 23 Sept. 19 Sept. 23 Sept. 19 Sept. 23 Sept. 19 Sept. 23 Sept. 12 .Sept. 16 Sept. 12 Sept. 16 Sept. 12 Sept. 16 Oct. 10 Oct. 14 Sept. 12 Sept. 16 Sept. 19 Sept. 24 Sept. 17 Oct. 3 Sept. 6 Oct. 4 Oct. 9 Oct. 10 Oct. 11 Oct. 11 Oct. 11 Sept. 19 Oci 4 Oct. 10 Oct. 15 Oct. 1 Oct. 3 Oct. 3 Oct. Oct. Oct. Opt. Oct. Oct. Oct. Oct. 34 Oct. 16 Oct. 1 Sept. 12 Sept. 6 Oct. 1 Oct. 9 Sept. 6 Sept. 17 Sept. 16 Sept. 6 Oct. 21 Oct. 4 Oct. 3 Oct. 1 Sept. 20 Sept. 20 Sept. 17 Sept. 27 Sept. 12 Oct. 2 Oct. 16 Oct. 24 Oct. 1 Oct. 18 Sept. 20 Oct. 2 Oct. 10 Sept. 19 Sept. 20 Oct. 7 Oct. Oct. 14 No wine. Km 10.75 .120 .44 9..5B 11.91 .299 .69 No wine. 15 4:^ 18.80 .208 .60 1.3.31 16.40 .185 .60 15.,58 19.00 .131 .69 15,58 19.00 .163 .69 11.62 14.20 .345 .50 No wine made. 9.99 12.45 .260 .36 9.92 12,36 .320 .62 9.20 11.45 .167 .33 8 9K 11.18 .193 .27 UM 17.90 .154 .42 ^MH 19.00 .135 .38 H,Ha 12.36 .116 .41 14 42 17.80 .143 .24 9.20 11.45 .243 .33 11.46 14.00 .162 .36 * No3. 1074, 1077, 1078, 1079 blended before Xermentation. t No9. 1060 and 1063 blended before fermentation. I Blended with 1116. IT For wine analyses, see Blend No. 1116. At 6 to 8 Months At PresBtug. o o 0 o By Volume. By Weight. Acid as Tartaric. . OO "Mt^ ^SiSF to-* am oioi J" lO lO to lO lO CO SO) in t-cnor^>-i t- I- OO O t- I— lO OiOOOi-<.-lOi(MCO !M>C-] 1-H CO O (M (M C-1 ■i 'X) -^ T-< y-i c-i OCDt^'*'OeOOO'-< C-j lO Cl eft Cl rH o> 00 cioicJcJoiodooo (M« 1-1 OOr-l Ol tott)T)i«-*iooooo50i-#-#t- cDmAr~ccoou3Ttimio-^co-*oooeoioio oqo3oo>-iir3t-;Oooir-in:oif5a>eooot- to M M c-i I oi w CO I c^ c-i ci CDCOOOJ OlO0'T*i.H 01I>;00 01 oit-^cdoo Sif35 oooo odojoj 'sa ■* OO Oi OO o) 00 Ttf -^ji Oi (M ooooco ^ 00 00 en O) OS 30 oooo oinio w^r HiH,H O) N C-l 00 «) 00 oooeoioiom ■* W "ij! C-i (N cc socom-^oo ass; 00 to Cp lO O CO 00 w oj --- c^i OTPcor^c-i ^ toto W CI (M CI C-l (N WW Date of Crushing. -(Jo- ■ O'O) 5 !" 5 a, o o ^ I" dlltli li:j i^i CiiCj 1^ itvrdcSi ltd ;- w ;3 f3 ^ 3 ;- 3 w r r P — 3 ;- r-- ri >■- bOi't- >i6Ct-'E:l >,Wix't- SCPt^bCt; >, 2 o ?■-? o'-e o o'.* '-• rQ U -• 3 &c 0*2 ^ O ij"5 O if o"§ if S .1 iT S if o" S if I if S fr^SOXt- tOi'^bSjf-. Jibuti t-ihO>iaC)W3>-.t- >, be - g.„ -3^ P p., R fc, - S s- C t- K t.>.2t: >,S >>"S.2 >.s — - ac ac £1^.2 ^ " : =>:- ar 3^ ' aj.S 4)5 oijj 2 gii * HJ f— i'^ QU ..^ UJU - J lU O O O '1^ (1 , c a a I , o o o c fl c 1 '>'>'> C 3 3 =1 S «] ci (=[ t- C/j X> X' t. 5 60' t5 SIJ . d"^ t5 t3 0) c H o.ti— o c3 03 tfi ^ OOOO 1 cj a> 0 1 a) Q) 5) jU t tS in S a> a> | 'C 'C '2 I 3 3 3 o S S S o c d c] tj t. ( ;2C;ooc 5X) 60 tlJrt 60 60 aj &0 0-? I o 0* 01 ,; iPhOO.I iff El ' 3 3 O" c , SC6C-3^ , E- f- d c ddddooooo'i^d .S.5.S.5.S S.S.S.2 G.S aiaiaioiaiaJDajai'tno) p 3 p p p 3 3 3 3 1:::: 3 uraroToT'iJ oTorarirtn oj '"' ~!>i'>^'>i >J >^'>> 60 P ijOOOOOOOO H H H H H H H H H " -j'-j'-s COO -^o fSc ^JO+3jJ+JjJjJ2 3311 01 v < osoooooSaaSp-ina ;2p o o ;pi^ . 6 o rf oi \ ^oo rt cj n T3-^'5 ' ta -., a, tn ^- ^ ' 3 C.S ti si " ' rt cjT: 3 C 3 o,^ ' aata o o o ^ v ^-d'-c^-d-/; 1- 3 _■ ^ 3 - t-X 2 S.'S 2 01 tu'co a) aj'tn 3 aw != i=^E2 ■^O'^^'-O'^ -J ■ 1 ra 1 133 --33^3-^, aaa 0} 4) 0) t, t>. 3 57o o o 370 QJWO»(n4JMi ij ?5 . O 0-3^J2 £ i =3 ?3 t3 t 2£23£i:^S9;^^5S25Q^?J'^S'^^53^'i'"*w~<^-^iJ^cioif-coi- S3;SIS2S?^rlS99£!^'^f»W3'?X)'»<»--ir^oj-Hi~irooocioooto^— < Cl rt M to CO M Cl to CO Cl C-1 to CO to C-l CJ CJ C-l C-l Cl C-l N CI CO (N C-l to « W W *!< .-C-H.-l.-(^>-(.-(,H.-C>H>-(-Hi-(>-(i-(,-|-Hi-(.-l.-l.-»>-l'-t'-I^K.-(.-l,-I^^H.-f 66o66di66o6o66666666666666d66666 OlWlCltOCltOWC'l'M'MC-^COCl'M-^CKMCI iM*''^i-^cdc>crir-^tOrH70od CO!XtO-^CltDOO»'M.-(S— ■--- 2 2 fi C3 xx 3 3 ri ca 3 ei^S^^ 60iD *-" "^. t^ O O 3 i ^ ^OJ 'il ^ ^ WH h-H ^ ^ O Xf X 0^ C^ <^ i-*. o o ci-Hocomci'^''-iiociifioitooc>-H-J'*:Dr-*50iooo'*i'- ^^[~r~S^:oiotoiraio^irtcito:oo30-*i~-.-co5;'rSSi, SK Cl M to Cl Cl to ri Cl to Cl CI "M to CO to CI ci o ci to -*• •# ci to to cj to 666dd6d666dddd66ddo'66dddd6o todiooit-o-^r-coco'-l O^C003iOClCpO-^CO-4 cicito^ocicototo^c]-^ ddddd 066660 cdojcaeJcJnJoJOO Soooo t; t-- 000000000 OBSERVATIONS AND DATA AT CUPERTINO. 311 C^] M 1 Average per Vine, y-i S d IN Pounds— 1886-.. x^- ^ M T-l t^ Ol u iH iH r-l Date of Picking — .(-i ^.3 .t-^ g o O o O Average per Vine, p iH CO IN Pounds ci 1> i g is -Jut I- §1 o3 a rD73 1^ 2i P^ ^l ^■s r^ to r3 (U go t3 5c 0 > St; u Pi H gc3.g o o 0 o < Q :2; o -^ gjg 03 C M !=''3'« rfl^ fi << i-H P o n O 0) 0) 0_ ,5 O r^ 3 o o h Q P^ i 5^ ■-^ C S c3 3 s s .Si *!^ o ^ o r-H OtH ' O c-i^ „o3 0) O 13 t., rQ fH Si ?^ ^ TO Q. J. -z: in o o'o) Si O .. O > M o 0) C o "^ -t-3 O m 8 a; 0) 0) s > ■4.3 O 00 ^ o 73 00 03 03 03 U C :> O C 3 r* 312 UNIVERSITY OF CALIFORNIA. Average per Vine, IN Pounds— 1886.. V 0 a o o I o H P o EH ■< EH So > O >< >:) P i-> O - «? 00 1 O c^i OJ i IM' i' ; 1 T-t l>\ 1 C-5 1 CO in (M IM iH i-H M J-t iH iH iH i-H •rH H-i ^j -|j +i H^ -M ^-i O w O O o o O o O O O O O O Q o o o o in o o N lO (N ■* t- in T-i 1 T-i CO 1-1 tA o M o IC o ^ CO IC O (M C^ r- . >- ft r-1 !-l to o 0) 'o o <=! rH & :3 S 1^ ft-'o o 03^ o +i > 0) 1 t!=*H 13 O! > 1 ;ao SJ'^'d 'd 'd ; •+- ft O P r^ CS !:l ^ bC * s f-< -*-' ^ t< a> ftft PI O O 1 1 bout dryii ing. early of d prun 1 < ^. O vo !>,a> OJ in -tJ Qi ' 0 uite 7 man- a littl' .G out 1 ercen nt lat h con _5 fi 3 o^U-._ ft -2 ^ ai .-S cd o vine, but ull bloon .n bloom o "^ o a, " ^ "B ■a 0) O Sm O !h S ft o •:3 H.:> +3 £ft coulu '; 40 1 ond c 50 p ;t cro crop. I-H pi j-,^ " o o ^•" , but ofirs cond . -^ ft o c'd ft-S-2 Ct3 ft e 5 "^ O a ^ a> ft 2 o o S 02 A fair cro ure taken pletely dr ^ O ed. Heavy cr came after bloi led. Half crop luite late; som Fair crop Almost n ; much sd o a ed. coul com o3 tH iii ^H ed. led. bove '6 C fl +a tn o S_fl prun cent -prur [ure ( S .; ?3 «s c P ft g >=! S ft t> o 73 d'B c fto &G ft"^ bD 1 ,-« o V» '^ " sh n IJ O 2 <^t.'u^ bcg-S^J bJD a fl j; o o c o s s fi o O ^^^*^ 02^ S o ft^ o O ".£3-' O hJ hJ 02 hA CO l-J OQ iJ M Ol ■ l-t a> (1 0 «3 o (3 S 'I-* CO +i H >> E3 c3 o (D 03 -C Th a .S O OJ CJ c3 'o) M g S O H o OBSERVATIONS AND DATA AT CUPERTINO. 813 O O CO o CM O CO <£> O 5 ^ bC t> bO o c • o m &,> ■- S ^ f-i H M S5 & C5 V ft bD O ft OQ O C O) G o3 O o CO 1 VO lO 1 IC CO 1 (M lOt~ CO CO CO mm S5 -l-i -ki -M -*-J -fi -ki-ki ■^ o o CJ c;> CJ O O O OO O O O OO o oo Q o oo o lOO o IM CO CO 1-; id(N irf CO di-i T-i oo o -^ COIM (N ,-HtJ( o CD CO O) iH 1-1 OO o o o o o o o C^(N (M (M cq (MIM S ci -i3 o :=i O ^ ft o O) OJ^ es r"^^ ±! O be -M i; oj QJ.S ^a f^ ft>>'^ bEOJ ^-►^ > s =f, ft P c! O M M r-* QJ Jj « ^ CO

, CO 0) r- -M Jl' -^ Ol '^ a> ^< ,^bca cp ft^.Sfl « O G QJ C3 JH :^ 0) !h .1) tn o Or- C '^ o !^ a S s I-' ft :3 !> O «(H a ,a ^ -tj a 03 O ^-►^r^ _ Ol OJ o -i3 r^ " tn C Q, bCS.S fto^ aj.2 Iz; <1 s p— 1 r— ( o CD ft 2 a 9 03 O 2 (U CQ^ o o o 0) T3 .-t^ a -4^ o ^9 ft r3 I^ at ftft" O S^ft g.- fto o a Is .?s 2^2- " o ^ r/1 §^ft u O ^" • O 03 g O O f-i o OJ CO o o a, a ^ S C CO C v^ a c S a _ G--H -i. f3 S S OJ r; c3 3 a ■» s a; a a P ^ U j2 f- ^-1 _ J; !-i !h o ftf^ ftOJ fto ^S-M ftft^ ft a ft o Mt^ bcS ^3 bcS a bji'at^^ C o O j3 5 " a o a> O CO o a O O 03 1-1 cc H^ 1-1 1— 1 1-1 CO 1-1 C» -*-i 1 S bO 'o a; o O 'o pi 03 j:3 O o CJ a 4^ o a .1-4 c ai O Ph s ft^ S § i 314 UNIVERSITY OF CALIFORNIA. Average per Vine, (M ' IN Pounds— 1886... t^ t- in ! ■* ' CO Oi t~ (M (M (M 1 ▼H ' T-H iH (M Date of Picking — -1^ -l-i -►i ; -•-^ I -fJ ^J .(^ O « ^ " O O O o c O ; o O O O Average per Vine, g § 8 o S IN Pounds r-i 02 f3 •^ i» o 0) > 1 0) 1 ^ O o3 1 « 5 '5'C « 1 ->J 'O CO o t-l « w o Eh <: < <1 H III M O M H •4! tc O Q o 1 -^^ 0) CO ft 2 o SC - e Ol ft u > o 1 a ! 01 i ^a f -1^ (3 o !h Q 1 1 fi Eh ; o-^ .^ o; 1 O 1-^ l-H 1 a) 1 )-< fc^ C O aj ft 1 T-t 1 ^ 1 3 a 3 \ > \ o CO CI o O o 1 O C 2 ^ «2gft r— t r- c 4 3 ', i 3 1 H p f3 c 5 5 tn cc h o t J 1 03 1-5 a 1 r 1 -^'" t 5 SSo." »s S c 1^ o f £ i s-T ri3 - 3 o - . f5 01 !h • i-H 0 i a •< 1 ■4 1 3 a 1 -1 ' 1 \ es H P3 o |2 " C o a c B f 3 ^1iS§ m c ft n: a f ti 5 01 A s "H ^ aft ■ 1 1 o bco " e bc8^ io 1 ^ M-S a oj o c « G c D Co o » , S o «>, 3 o ® °^^-^ O ^ 3 O^ kJ c C h-l G Q I-] CC hi u Q I-5CC ■* >i 'O Pi 0 bO Fh bO o . d — 1 1-1 0 PP M d a •i-i o o s i> a l-H F o Xi r o lb 00 00 r-t PC 5 ^ Pi O 1^ OBSERVATIONS AND DATA AT CUPERTINO. 315 1:^ 1 O ' 3 o I o o O O O CO o O tH 1-1 ■+-> •<-> o o CO iH -1-5 o 05 iH O O CO 1 o 00 1-i i-H 1-1 8 O lO ci 8 S s i ^ ?5 1-1 ^ oo s s S a S S S s g Small crop, owing to coulure and drying ot bunches before ripening. to bo o a •+^ a S ft ft 01 ,ct3 i T3 s g _>> +3 .C _bp 'm bb gg (U Oi Fully one third of crop lost from dry- ing up of berries before ripening; crop also injured by coulure. Poor crop, owing to coulure and dry- ing of lounches before ripening. Crop very unsatisfactory; many bunches dried up; some half dry, others one third dry, etc.; also full and well developed; not much coulure. ft g O ..-1 03 Long-pruned. Good crop; 50 per cent coulure immediately after bloom. Short-pruned Small crop; coulure almost total; bloom burnt. a3 o o to O £ ft o o 'O o o O '6 3 ft c o 1-1 Long-pruned. Very heavy crop; 25 per cent coulure; some second (at JNIission San Jos6, good crop, almost no coulure). Long-pruned. Fair crop; 50 per cent coulure after bloom (at Mission San Jos^, good crop; coulure same as above). Long-pruned. Small crop; very little coulure. Short-pruned. Very light crop; little coulure; no second crop. 1 p 01 u O o o a ft o u o > a OI r* 3 ft bO C O a Long-pruned. Good crop; coulure very bad, 70 to 80 per cent; some second crop. A 03 0> 0> Pi 0) r* "u CO 01 to CO 0 O 316 UNIVERSITY OF CALIFORNIA. Average per Vine, IN Pounds— 1886... Date of Picking... Average per Vine, IN Pounds C , o I o H PM O « P o t-t H OQ n O Total Weight, in Pounds Number of Vines... «0 o . 2» SS H C-1 -^.-^ ■"• w H > » in « o » Z o H CO M E-i j -"■5 PI IH " CS t" ^s " 0) aa 01 o3 e3-f| M fH 2 03 03 c3 3 fl a o y ^j Pi o u ft o o u o 03 be c o o o bX3 03 D o3 'S 'd c3 I— ( <-< c3 3 O o o 3 ft o o u 03 3 ft c o 03 a ft o 00 o u o > o3 Qi (B P! P! ft bO O o c3 CO 03 M OBSERVATIONS AND DATA AT CUPERTINO. 317 Average per Vine, IN Pounds— ISSO... Average per Vine, IN Pounds— 1887... Date of Picking ... Average per Vine, IN Pounds... Total Weight, in Pounds -. Number of Vines... H s H ■< o H H . oa o .z W5 -: o I— I M ^^ z o H > D3 W en ca O « o I-! oo .00 o o > oo P5 o EH H (M 1 (M ^H 1 oi C<1 1 t~ o O T-l CO o (N 1-1 t^ o IH r-( IM <>J (N ^ (M (N 02 O o o iH IM (M <>) to early stimated urned at d shreds; mM 0735 a reat d tened nches ; mu e leav exposi burnt. Uy 50 per cent lure; fruit mu 3rop; fair grow second crop. re, owing er cent— e es were b wwithere speak of tcrop; g Iso shor f the bu ir crop loose; th r, burnt, are also .£3 c3 O ca CD G 3 - QJ rop almost a failu coulure; a large p 60— of the bunc i bloom, and are no no second crop to liort-pruned. Lig of coulure; crop burning of some bloom. ong - pruned. F coulure. ) fair; bunches peciallythelow e grapes, which ggling habit; f rly and late co nburnt; scanty vines; but littl c3 c3 G **-< _Jh 0) 00 0 u rn h-1 O CE and onger good vines short ear it :)laces lence, have s are to end of canes; re; crop not satis- ; no obvious sun- t shade well, and iburnt in foliage; cent coulure in crop; the older but almost no ong-pruned. Hence crop light some second; a few vines pruned 1 well loaded, and berries black; a deal of coulure in bloom, on some total, which was abundant despite pruning, showing the vine to b setter than Cabernet Sauvignon. med. Much crop, but in i rable coulure in bloom; 1 ht crop of berries; these turned color where cane o second crop. ong-pruned. Bearing mucn very early coulu factory; a little second burn, but vine does no looks scraggy. ned. Much sui n; 60 to 70 per practically no n block better ere also. lort-pri conside but lig mostly long; n g-pru 0 ope oom; nes i op th g32>S h-l CO ^ h3 o G 03 -4.3 O "^3 1 ^J t^ f-i 01 V 01 G Si > > 0 a> CQ rO o -M 03 u (D O O Ph 318 UNIVERSITY OF CALIFORNIA. Average *er Vine, IN Pounds— 1886... Average per Vine, IN Pounds— 1887.- Date of Picking Average per Vine, in Pounds. Total Weight, in Pounds Number of Vines. H ->! Z O H H ■ ^^ ^ O o H . H ci 4) •a u o m «0 00 «0 t o 0 0 1 CD 1 00 iM 1 co VO ' t— t- CO iH j 00 o ^' 06 ( t-^ CO t^ CO ' >o l-< OO (N ' tH CO ; CO Oi S 0 ' 0 »-( (M '^ 1 >* a> ' (u « 1 1 s^^ '=^S'2'S : and compact, but littl le sunburn, and berrie ing to raisin?; mucl 1 long-pruned than 01 ; on the latter mor rt i/3 C3 -^ r-i ^ CQ 2 Stj s -Goo •El.ti . cent coulure, t iwing at all; s mucii new wo particularly small and compact 3er cent small ben early coulure; but 1 ip; greatly coulured 80 per no sho p; too vines, runed, small ; ; a litt ' turn :rop or runed crop. 5 <« S- ^ 1 «3 2-£?"!?n3 ! JP !» Sh che ulu lick ttei ort- con 2oxi 0 " c'2 ^ S 0 0 tc ; C 0 P a)rG 0 ! S 0 QJ « 0 0 O^rQ CO CO [ pi-i^^i:: 0 0 : w ; pq first crop; h of wood; full color, ar; second heavy ature; 'ith 14 econd ulure; abun- serves nd crop; led long; 3ut many nice very s already a; £ 00 0 aj ' runed. Small first cro] d crop forms a prominen ;rop all dark-tinted; som ;nt sugar; coulure one thir half grown; very little ntly would have produci y with longer pruning; tion as a good bearer, runed 0 ^--•'--(D ely light us growt y large, cent sug; uch sec 11 if pru coulure, ge ones; eet; leav< ft 0 u 0 Short-pruned. Extrem some second; enormo first crop berries ver and some with 15 per crop half grown. Long-pruned half-long. M 1 have done we rop has no early berries with lar tinted, quite sw ng red below. > a a Short-p secon first c perce crop evide dantl atten Long-p runed wouk first c little deep- turn i ft be 0 i f^ h^l u 2 'u t-i ri^ H OI S-l 0 >, p) a> ^ ■^ r£t a s ^ rt 'v 0 H OBSERVATIONS AND DATA AT CUPERTINO. 319 O o O o CO c6 o CO CO O 02 X2 j3-^ O G= ^ bX3 G rt 03 d 03 &: ^ ft o . >-• ftG w O ^13 !^ ^ O OJO o a> te c a ^e CO •- P 03 1^ &1 G a> o ojjG •- 03 •r: 03 03 13 o3 ^^ 1^ -t^ "5 CO 03 G 03 • - f-l ^ ? &G.Si O O 03 U O 13 03 ■^-^ C3 03 ■> G J3 Q, . +j ^^03 03 a2^h 03 G ft bo O 03 m c 03 o 0 g 0 CO CO O o o o o ■« 03 Ci|>H O j3 Q 03 ■ p J3 G O 03 03 ft> G T3 !^ O O G OJJO Q3r— , C3 ^ G^ 03 C3 ^ r-, r^ 03::3 c3 ■ CO ?= o 03 ' rH +J .-P S.^ ft"^ G rToJ G _ g be jG O Oj CO O 0^-5 C -+J -M CO "^ c3 'H o) • ^H 03 CL>, CO ^^ C5 rH G 03 03 o3- ""—I 03 ft > G 2 " , to JG , rC 03 J$=tH ft g C c3 03 o >>._ 03 1-1 -u 03 M & pq be ■^ ni G r^ -^ oS^ c3^ c3 =1"^ ...O G ^G'g^^ bC«-d ftG C| fto OJ d CO G 03 O CO CD 8 04 10 S ft OJ CO ft CO CI 1-H ft 03 m in CO 1-1 vn 1-1 CO CO vn CO CO S §5 0 1 Short-pruned. Crop light and bunches suffering more from coulure than on long-pruned vines; no second crop; enormous growth of vine; light burning of leaves. Long-pruned. Bunches mostly full and compact,showing not over 25 per cent early covilure; no second crop; good growth of vine and good crop. Bunches small and loose; 50 per cent early coulure; berries beginning to dry; much second crop also suffering from coulure; lower leaves burn and fall, exposing fruit. Short-pruned. Immense grower; bloomed well, but 70-80 per cent coulure in most vines; a few retain a fair crop, and there is some second crop; some berries quite sour, yet unlike Trousseau. Long-pruned. Well set with bunches, but much second crop; farthest advanced towards maturity of all Pinots. u 0 03 0 0 V03 03 G c3 6 c3 G ii 03 Pi 03 13 0 320 UNIVERSITY OF CALIFORNIA. V 0 a c o I o M H Hi C3 O ^ pa fc. X® z o H aj CO O Q P5 o " CO . CO O O m O S > c o o I a> Pi >> >> d bo m CO O o -if 13 o •^2 S 5 S3 c3 &« . o«-i COO bco S S b e (H a; :3 03 1-1 Ol Ol o o .3 p-i o -(J ft Ol o o n => 2 o3 r- O) S C O !h CO tn O QJ m q2 cc ;:i '3 2 _3 o o) 'A-*^ > o 03 § bp « ^ ."^ it •^^ r- Ol o3 S O m ft^o3 2 ^ a ro 03 g gas O to o 0 O) a~ I o) ajrrt a) -^ O .„ fl S aj " c C CO t; oj g^ftto ._ > p fa *^ ■ " q; _ • - < . • S3^ag^c>^ ., .- - ^ Oj " i^ ^ o o^ C «S o3 cu '-' S rj ft > O! tlD 03 p m 3 03 Q fto aa o m ft>^~.^ 1-1 Ol bD o lU O Ol 03 o "^ O ^^ >.a u :^— , t- +? ft O) 1*^ ri +i 0) " •-« ^ a <= *^ '^ S fe ^ M-C o Hn3 OJ O fl rO O " 5 03 3 '^^% b" ■ o be pi S ft(U g c C X t< Q H M a> be cc o £3 O o C 03 O d ft 0) CO ft O) 02 o 10 o in o t s 03 0 Oh ft 0 ^' 0 0 OJ >- > " "x-^ -1^ 03 t< Za •43 X-^ OJrC t3 . §§ 0 ft 0 0 ^ 0 -M'^ 0 1) .t; 0) 0 C 0 CO 01 ftcu m bO 0 o3 bD'+^ G ' ' c.t; 13 o3 0 — pq hJ fto o =*-< s^ bJD ^g a c O a) o > CO— H 03-^ 'Hft i2 \-^ to ;h st^a S O) X 2 > 0) <;. "c O) OBSERVATIONS AND DATA AT CUPERTINO. 321 o o 2 =s S2 G =« C ^ ? Qj bcS S bj;; " Si; tu :r ^"H o. S "" ^ rC 5 O c ■- . Oi ■ m 1^ O S-i &0 ;: F S <" ^ ^ — o *3_C=2 o y ai ^ ic ;2 o sjQ ^ o^ o c hr o ■TS -; ^ '' • ^ OJ .X T5 J- o H) ■Jj aj CI ^ tn m 0) J %r ^ o ^ •;i^ ^^ _, cr' -^ H) I-* +j a) O -OX! C- 5 c3 •< H >< iz; o P3 O C .„X _ t^ o O ci Si a ^ aj o .::'^ « o o "S Ml' CJ n. =3 1^ r; CO 32 0) S' l^. -^ O G > 03 73 a» -M 031 — I !-i 73 ^ o " o 73 o v^ Oca t- 03 G '^ -*^ " c ^ I ~ 03 0^ S S ^ . . rt." I S p ; o 3 £_ C 73 Oh O o 03 O o P 73 tH 03 73 03 0> '^ r-i; 03 -►^ ^ IT e3 c3 O) ^ -^ o 0,J2 73 ' — ' o ^ _73_0 g >- 03 ^03 ... ^ 5-1 '^ ^ O C^ ^ p 03 .sill o o 2 03 f^ 03 0) 3 03 ,13 03 2^ 03 ~ o c o c 73 73 ^ 03 03 °5 o 03 03 O 4:1 O 10 t- t^ 0 CO CO * o 10 in a o-^ o ;:3 r*H QJ . .J2 . -Q 03 03 O -w 03 03 O t^ 73 -tJ bJ3 03 o O t^ ■ bt>P^ 03 o O o 03 ■^ c o o 03 ' - " « o a r^S " ^H ^ ;:; o •^ 03 3 O) '-' 73 -Qr3 <" ^ P 03 03^ .3 ci q; to O t; 03 0) .- 03 ci-7-; £|- o '^ g ... 73 03 O a .3 03 rt 03 iC S 73 t^ O M &I03 i^ -i-^ o of^'S 03 03"^ 03 O o > >vO> 03 OJ 73 in n ts ci-4 cs a 03 > .£5 O 03^ C.3 nj 03 o'3 n .-n t^ Oh M !h be O 1-:; c3 73 03 S-I 1-H 10 1^ CO T— 1 bo 03 ,Q o c 03 03 03 ^ 72 03 P. 03 a 03 a o CO # 322 UNIVERSITY OF CALIFORNIA. Average per Vine, IN Pounds— 1886.-- AvERAGE PER Vine, IN Pounds— 1887--- Date of Picking. Average per Vine, IN Pounds.- Total Weight, in Pounds Number of Vines.. pi C • r-( C o o I o PS &, o H «; -< -!! ft O O P3 03 O 00 00 00 H a E-1 O H W • OQ O «=> z o -<1 !> (U H CO n O C5 Woo .00 to w ZP o o M b 5^ !> » m M O > .S C O O Pi o o o O O CO 05 CO CO o ft o o c o o m §"■ o o cS M is CM O t^ fi 0) S tn Onii ftO Ji o o o cs^T^ " Ol ;C'cs s '■ '- OJ j3 a ^1 c O 1^ m 03 bJDS fl ^ 0) a> c3 Ph '^ C tj >-> Ol !3 --,-1 O pi O S O ^H.-- t^ to , O) O ?? ^ J o > g ^ ii c S n o.r3 -»-' to -"^ o oj 0 O O OJ ,fi ,H SJDr^ Ci pi be m >^ o c3 S 03 03 o CO O CO CO O in Oi C ci c3 *— ' P '""' Qj •* Sr^ O O 03 C o ^^a;o3 O .„ to o; a> ^ ^ a; QJ " O ^ !h CO a> O) -^ .3 (5 o a bo r3 t> c3 ^ T3 so P-IC3 o,s £ S 5 T3 rH r^ ^ ci tn ^ §sgft P8^2 C fl o c c3 c8 &CO •;2 ? c3 g '-^ ts o ut not r f foliag witheri unripe; not ove d; good ulure OI j^ O m o to -Mrr) tn O P*^.2 J' C S O d "■"' s a> t*" •- >ii-i'°:::3 C-S'C > o ^.s-;i o la ei-i 44H t"' ■— < i-' o a o eari pro por dry leaA cen of 1 2 pq o a> i S 5c 3 p 2 IB CO <-' -J a> .c '^- 5 •:: s .^ CD ft( o o °^ '^ tj S a) G o C r; o O +i o 3 r O P .■:;3 cp H 50 'O o .2 • - c C t^ a; > p pq B Ph c O Ch-C o y 03 rj CO >i w S o P O 1 (U &DS o '' -^ p< 0-2 a a g OS O ,»U ^H •*-! t3 O C3 bCtn — 1 "^ 0) O a> o *> O.^-^ O <1> C P o3 (D '—' C o ^-'$ '-I -Stp C I^ !=> =3 i-q o 8 o ^ 00 8 Tt< lO CD S 1—1 o O u m Ph vu CO 0 'd PJ o 1 1> o ^ C3 o CO a CJrT-i c O cj »J vu o o 1-5 S3 CO g 324 UNIVERSITY OF CALIFORNIA. t3 o I o H a* ■ P 6-1 E-i <; « n a <; a: O M H H liQ n O Average per Vine, IN Pounds— 1886.-- AvERAGE PER Vine, IN Pounds— 1887--- Date of Picking — Average per Vine, in pounds- -- Total Weight, in Pounds Number of Vines. 00 00 Ed < z o H z w • " z Z o > W K' K O c ^ I !«ci Z & o o > K 03 o o O u F> 09 U P4 o s o c.S CO 0) C o '^ P CJ V ^ *^ s " 03 o V &< o CO s 05 C !^ .a ^ ' o O i» 2 «= ID > Pi- O a S CO o Ph (V CO 00 o l« lO t^ IM 00 O IC i« o T-l O IM C-^ 1-1 6^ C 0) oj c o ;-i aj (-, C2 ft P' OO ._ O^ ft '-' ~o r/, I' '-' SR 'H o . PI o S g j3 O O tS Xi o S g ft ft^O o fl 5;l aj •- o) O ^ r" ri '".5 *- S 2 bo a> -ij rQ ~ c -Po o ft t« o tl O f- ^ „ ^H " C gX! o 3 _X5 C "2 o ,X3 a» c« X z^ o 5 c jh" 73 >» > a a rO g3 a:; 0) ri o) rrt _, w ::i ' — ^ CO G C — ' S fn C ^^ ^ 03 '^>-ft> £ o I 00 d > T3 ID t^ '^.S r^ bO O o c3 CO CO pi O OBSERVATIONS AND DATA AT CUPERTINO. 325 o 05 o o o CO Oi t3 a> •r o -§11 ^"■p'« 03 (uTi unch comp with coulur standing w ! M nd crop; rne close rt, as the nd hang p lightly so. O O O 03 O .^ O^^ I-, >, oj oiTS o:^ ■"TJ— CD > d oj rt c3 tH (u ^ 03 ^OJTJ O 0) oj D be C s-i >^A^ ^^ " 'Oa>2 2 2'2 uned, a rop qu es; sho f the c n the ed, sec >-i o c O O >3 Ph^ 03 » ^^ bcm U'^ a> S C± O Pi >; o 5 y^ -tj oj o o H^ \ H Eh Sz; .o O |3 o tH ID l=''rt • -" s^ so2 g fl o ^ "^ ri >j ai rt fH rt O I' S " > g ID "s o a 03-^ O a) c3 !» pq O) S 03 pj — ^ rt ^ C ^ 03 O .. f?W Ct"T3 OJ ..-T3 P(ili ITJ ID C rt ^ i-i 2 03 L, rt pi O o E J-( m ^ S ^1§^ OQ t-1 o o r-i CO 1-1 1 00 o s Medium-sized bunch, showing some early coulure; no second crop; good growth of vine; grapes very ripe at picking. Vines are bearing heavily, with con- siderable early coulure,'but has not prevented a good crop; good growth of new wood; no second crop; leaves fresh and vigorous. Bunches small and loose; grapes in good condition in every respect except a little coulure; growth vig- orous and leaves fresh. Well shaded; looks fresh, dark green, and bears a fair and well-develoi^ed crop under the foliage; great grower; con- siderable coulure; berries well advanced toward maturity, like Pinots; little coulure. Long-pruned, Heavy crop; some early coulure and some second crop; well shaded; will give plenty of material for experiment; no sunburn. Long-pruned. Light crop, no second; but vine shades and looks well; some early coulure; some with good crop, and there will be some material; good grower; light green leaves. Tinta Madeira Tinta Amarella o (03 O -2 c H 326 UNIVERSITY OF CALIFORNIA. .s c o o I o P5 W' Pk & O H <; H P R |Zi as CQ n O M > T3 C o o I v n o 1:^ O O CO c4 CD O O C X 5 o SOI 8o o o ar« o3 s^ — !" o fe C -C OJ S ri 5'— '" fi C ;? o tn ci M K Ph >-.o3 Irrl O, beg 1-^ as o fi o -I S'-' u B ■-' 5- O 05 a> ■^b -H 4) o S aj CO 03 K. t: c a te o^ go c; t3 1— 1 O c3 O a -*-> m 0 Tl »— 1 0) 'J p o g CJ J 4-^ ^ 60 Hi o o a 60 h-1 OBSERVATIONS AND DATA AT CUPERTINO. 327 CO CO CO 00 CO (N o o o ag O CJ oj u ^ O o (u ^ o — o o o O o a> -u a;? i? O o 0) OJ to 0 ^ o3 f3 o o _SXJ a c . - >, M (U p-c u o a; (LI 0) h .^ ;» hn s^ cc .3 y s . -~ n u Ol tH &D 6J3 o tH o 0) 03 d be J K* t3 O o O '73 fi I be C O S4H O '^ ^ w 73 CD a I u o 03 O O (M <£> 00 iH ■*! (N lO o O o o 00 in o T-i aJ =^ " bc5 s ?s S S aj ^ TO Q >3^ 'C 0) be . C S IJ 3 O ^ t^ ':3 "^ cS o be C o o o3 o o 73 u > O C5 CO Ol 00 CO o 73 c c3 to o S a^ bc'3 C O ^ o be>i t ^ o3 +:> a> to ^ be'' CM S s -a be 73^ C O be 13 «a o ,i4 o CO 02 in CO o bC (U (O 73 C ^ 73 '^ 2 ^ o ^. II 3g C3 to ■^ be si a 13 O O o 3 beS C 3 .-1 ai as o O CO IC o Q o o o ^ -1 q; 3 o o rH (1) fs « o o to O 73 O o 73 ■ "5 be--^ 3 ^< o ^ o 73 O -* O o CO o 02 lO CI 00 in in in to +-> ■- 03" beS-s 3 -^ •S::3| bc 3 <:u;:3 3 ^ » o 3 g B S? 5>ec3 C3 ^ rH Ol ■^ > 3 S. O t«±l <» -iJ_cS73 03 'E'c'^'i bOc3 2 03 0-(J73 O 3 sh ft bO 3 o o3 3 3 c3 H in 00 CO -" 5 ^: S a 03 c3 ^ ^ -3 tn > C^ O [> g 73 >>to "3 03 to 73 to r3 03 rH to rl 3 ft ,73 O ^ 03 3 03^ -? 03 .^3 ^ 03 V, CO 0'=' 3 to to cj .X 03 -3 3 3^ '^ Bri 3 03 sh-^ o be ft p G 73 03 3 g ft I bO 3 O I-; 03 «3 t-i 3 a H 328 UNIVERSITY OF CALIFORNIA. Average per Vine, IN Pounds— 1888... Date of Picking.. . C<1 00 Average per Vine, IN Pounds Total Weight, in Pounds Number of Vines.. o o I o H B » P O H ■< ■< EH < a <: ai O M 8-1 in O o o b O S < O H pq « on O < n m O iH >< s; U> 30 So'"" O g.-l > a , ««: H ij ':i > C o V Pi >> H X S3 c3 a> u o n ft o o c^ C4 o 00 IM to 00 o oo O 00 CO OS 3 5^3 h n «> " 03 ° 0) 03 > ? C D. >. >•- = H - -— ■■ ^S 3 S Q^ « >? ^ g 3 6013 O m 5 J'3 ra p 3! a U .S S' ?; S 3} .„^— :i y- — -S ■-■- - -^ c " oo !>iO "t.-- oa -^O _^ ^ — u aj - 03-3,- > O -oC 5 "" 2 o >^ iT p; 0) Qj > p, 2 c3 CJ O) Ti >^ o o w C ft c o u >» c3 o3 o <1 ^^ ^* ^* ftft ft oo S8S gss ft CO DO i^H C o 0) ft u u o u ftO) I — I CLr~* ^ = ^ ■§12 --< iotoijc r- r-« 2 O O O o3 ■S a3.2 ?;ft.b COO ^ h a3 Ol "" !3 C^ — C C CO 03 O)'" ra o c tH £ ^ l» - -u 03 'o C . « G ^ ni t- C3 33 S^2 O C?io s m T^ ^ o s ft o u o -d o o O 0) . ^< Gg g« ft o o O o "^ CO iH (N (N (N C> &p;3 ^H _jj o ^ 2 fto > O 0) l> 0) CO -ft«u i-H '^'B t»-J3 S-^-S a"" 0) ^ o c« SO oTS - "ti >^ d) M 0) c3 0) <:< ll 1^ a p 03 bC jH S.2 g 03 03 a^ ft 0) o3 'H E tn f Pl 0) > a.-Pl o T"" .- bcC a> > Pi OJ bX) -G C XI OJ c3 ft ft ft ■l-l ^^ o o -»^ -1-3 '3 ■ m o a pi o c ObB 1— ( i—t O O '« Pi w 1 «::^ J2 bD,, 03 o s ..S p: ?i " o _^ Pl m 03 o .^-^ o 2r£3 m o o cS bO^ PI xi-p, o ftt^--" &p .2 »^ ^^ -^ g ^ be •"^ bo 2 fi c o .2^3 g 0) ? be 1^^ ■ Eh ^j 2 O c3 ::! 5 ^ '• tn C S C =* " hS O PI It ^ O) ■+3 oj A good crop of ni S ^H S E =u o .s§.s > P^ 0) rrt OJ o3 p!-^'« M..-.5 o3 >,ft <5 C^H ft i-:i T3 t .- m -ki ' ' " a> O ft «^ SR , ftm o ■ ft 2 i= s ft O PI bD o ■><» 2 b bjo ,£5 73 'S a o o o O 03 1-:; ^ of Hft o o o m •sl TJ m 'S'^ 3 S pi P! e"5 ^ft Mo ft ft^ S>1 ft bO bofi O PI o §« rH c3 ;:J C o a o !-i O CO bJ3 ^ hj 1-1 h-I l-I 1-1 1^^ 1 i. +3 o3 03 o3.3 *o 03 Pi •i-H 03 03 T) pq S 0^ 11 ^ pi pl o PQ Hi pi 03 "^1 an 0^ c^ o .2 i^f "o ^~l r^ e*H 03 O^-' t-t '"^ o; r^ O Ph m Q Ph 1^ 330 UNIVERSITY OF CALIFORNIA. Average per Vine, IN Pounds — 1888... Date of Picking Average per Vine, IN Pounds 05 00 Total Weight, in Pounds •- — Number OF Vines. o 5 O w S ■< z O H la m p4 o P3 O to „■-* S!; « - ►H 05 , H fc, H ^ w s w ►J 5 2 00 CO ^3 a> 0 s n o I V Pi >> f-H e« 4a 05 O O IX) o o 0) o o o •-< OJ CD O Hi =" OJ >^ ^Jr-H +J li- fe 03 O o S tu 03.S o o c ^ o a 'ft o o • rH :i 05 o O o o 05 W)>1 tc >. o .„ PhO So ^« • -^ ^^ o Sl .S» . ^ a» a> _, -fl ^ 'o o ;^ S 5 ^ =i_o ° H-5 t3 O O 1 &i boo C "-I O « o3 PI PI 03 ft CO 05 o CO o O O CO o ^ o •--03 -if P'S o ^1^ , ^ « .^ 03 -^ t^ 73 tn qT .Th o M fe o '^ a> o 5S O S bD _^ ■C! <1) tn -M ^ >> 3 -^ o 0) ^ O p^ CQ c3 03 > 1 be 2 s PI O tn O OJ '^ fir o 0) PJ br 0 , 3 ,C (U p Ph ^ 9 G >.o o 03 +s y hJ o o3 ?. '-I ,P ="o 8§ ^ Pi PI c3 O^ '^ o9 g •S o '^ 03 ri:; e3 P< O o o3 aj (Ur-H P^ v c3 Si 03 Crd g»s ^§- '=♦-'01^-' en ?. o3 11 = 6Chn .^O'O to ""^ ^ bCbD c3 e C bJ3^ S TS's^ O OJ I — I +J o ^ O « OJ S aJ.^ tf, <^ o |»^ .^ bC-tJ cd O o o o ^ « hn 0 t; ifi ^ o OJ+^T-! 1 n o o o C O o X5 JJ 60 ^ > » Oi ^ -^.a Ol o fl > p; o Fh O ^ OS h n3 » >« C 3 &D ^H 0 m rM o e3 1—1 pq 02 ,fi rO c3 M CJ M » o M iz; n H O 00 o 00 o CO Tt< 00 CO (M s §5 lO CD i:~ Tt< 00 '^ CO CI o T-( tH (M rH -M -fJ -!-:> -»J -t^ •4-3 ft « o o CJ CJ CJ CJ o O O o O o XI O »o lO o CD iH CD CO lO 05 t^ o 00 M 1-1 lO o iH tH CO CO tH 2 o o o in o lO o o> lO 00 CO ) T— 1 i-H ■^ i-H « CJ fi E3 > Ml O '^ ^■5 1 PI bo CO ft>> a o ft o o 2o:Sl3 CJ « ^ ;h " bD,S* CD C +3 .5 c3 bO > ft ft ft 43 nd o o o o o ;h ^ ;-! 0 o o 1 CJ CJ >> g O TJ > f* o o O c3 o3 in (3 0 'S^ t3 ! Z O H w w 1-5 >- n z; o eft ca O s Sin O Or-( (A I 00 00 o (M 4J A A o fl C3 ,:2 Pi o f1 o -73 13 o a> C CO ■*^ o c C o CJ S P. 0 >> O H o ^ IH .^U h 4J a .£f>> « 1— < ^ •a P r. P^ o !-i O 1— ( c3 a GQ 0) a !3 ;3 o M o (^« o.t: -la-' 02 '« cS (» OQ 0 o A^ CO ■* C-l (M H CO •«! 1 ft o t< o ,__( cS +3 c3 a M bD . ^ tS O a b3 V s ^ t>» « o C rC o 02 Oi ai C3 a f3 c3 -s c3 r^ o3 ;h bD 03 O \4 1-^ o 00 rH iH t^ T-H ■+J O O o a> o 00 T-l o C-J ^bb 03-3 ir!'^ (U o G 03 ai M bco C4-t CO Q c S 3 o ^8 ._o3 ;i5 bC o C t*-. "-' 2-^ O t^ bJD^ " .- <" M Ol Kl P4 OJ 0) >H 2 s-i tH E-i e4-l ^ O t»> S-H •- !^^ >,M fe^ ;? pi <»«M W M o ., aj —. iH ':^ t3 csX egg •73^3 M a) o 0) C pi C ea> ft OJ -1^ o 5 o ^ 03 m CO e3 r— 1 (V M 03 C < 03 -w a • p-i H OBSERVATIONS AND DATA AT CUPERTINO. 33i eo IC r- ■^' i^ CO 00 CO o ® CO (N rH (_, o O ■^ (M iM 13 O ■^ bh 'O fl5 i *3 .„ "•4 n o '^ o -►^ o o ^^ &s S o > ft P « bur' • -^ S ^ r^ ^ r^ G -^ gs M fl SS ^•1 II .2 5 0. ;3 ^ bL !-■ U ^rfl .^ V^ P3 Ci"^ .rt o >oE 0) -t-^ o| 0) ^H -£3 .3 m ^ « O! o-^ H > O ft o V a& ^ 6D t3 ;h !-< _C O C a) _: O Pi^ o bD m g C O 1^ m pi C o 1 CD ^ 'S biS «^ C o « -3-? CO ^^ tr| c3 \ !h • ^ 0) o TJ <:3 c3 o O S 'H O ea 03 -^ -♦-3 -4^ pi H H n 334 UNIVERSITY OF CALIFORNIA. Gallons of Must per Ton of Grapes. .: 1-1 OVOOOOO ooo ooo>o oooo O lO t^ O p CO 00 CO 05 p iq p i i>^ co o6 cd oo T)< CC IC lO lO CO >0 lO -^ UO lO -^ lO rt< UO lO •^ lO OOOIOOOOIO t^-*0OpCO>OT-l-# cd Tt< c-i 00 oo' oo" ■*" o> lC-^-*iCOCOlOCOlO >^ P5 o EH <1 o pq <1 < EH o M EH l-H > w Q o P5 M Q < Eh Gallons of Must Resp. Murk ... Percentage of Stems OOllOCDOOi-llOlOCDIMin UO lO CO 00 t-COOO t^ O lO O O lO O lO O O lO O >0 O lO CO CD O 02 in CO "Ml— I CO I— C^j 00 p CO •^_ oq I--; lO <^! CO t^ Oj •^idcdcOCOCClrflOlOrlH idcCCC'^" T);iqcor-;oq cd oo' c-i CO i>^ t-^ cd t^ ic CD (M ! CD< ; in in >00 CO 1-1 m in CD (N i-H iH I— I iniM p in p-HCftCO inoooocooo r(< p p p p T-H C-I O oo< OO t )0 ) in l^CO C5 O 05CD O O ooinoinooo ppi>;pc 00 CO a o '■*^ o a o 3) as f— ( T3 O 03 OhPh ' pH pi 3 : p oo .o o o o3 c3 ' O I "3 o o .S.S oo O O) O) r< C C G d ^ G C rH f-, !^ 1^ V, (D O cy q; OS£=q^ ft O 03 a» ^ O o> a 9 " ;= >-* ^ t-t '■^ o) ^ a; (D a> aft a^oH o o o s.s s '-+J '-M '-+J •f-i ^^ ^^ D H Oj ftftft 3 S S ooo o^ o cj c3 oj 0) oj aj rH r-* '"' a S a ftft uT qT aT oT oT-d aTpa oT oT O O Oft o o o g Q G Q X' HHH ■« U O n HHPh : ; 5 2 ! I c S , o_bcg : a > ft O g O O C f- ft sic a c t-1 U !-^ < g o o o Cn" H H H '73 ^3 a a ^ a ft ft^ bCO oj'z: ;- (h O o OOk-(^ o a i> in a o cs a S *> !2 a o cs C3 !h^ HOO > d u a, 0 o : o .S.S ' ^ '■« '+2 . ^ ft . . la OOvoiO ftft aPH ^^ c3^ c3 ci X' cS a a a a (U 0) O 1^ a a--^ a a a m a .^ .^ (/} ■--< M ^^ --H Pi ►>) >.••-; >i o cffi O . .> . hhi'';h i-ji-jKi-j o a o o a a ftft a a oo O O O O O) O) ftft a a oo o o , ftftftft cj c3 c3 03 ^ a a -O cu o) ~ ^ ^ r-- ^H a a a C3 -fH -JH .-H . a ftf^^ .13 3 (<; >^ ^oP^qi^ a a O)

0 cS QJ dJ o P. >. H d ci •fH l-H 03 +3 be bC OJ o3 HO 2 ° a a 03 OlCD'+i-^'^CCOOliM— ( O l-H ^H Tf< CO IM CO CO OJ Ol t^ t^ t^ I— 1^ l^ t^ CD 1^ l^ 6666066666 00 CO -^ CO 00 o oo> CD l^ 1^ t^ 6 6 6 6 a cj o ;.;3 03 cj ; g CO »3 03 S^^ p a 03 c3 t^ 03 t^ Ph t^PnO'O O CD 0(>1 "* 00 05 CO 1^ t^ CD r^ 6 6 6 6 0) P. Ph pi O CO T3 1 '•n Ol 1 1 (1) a ^c a >T3 a Ph 1 QJ Ph ft ; a ft be F=^ Q n,C n 1 1 0 ' tic:-:. a> OJ 03 ; O O oocoffir— oO'tfi-H' i-HOO^HCOCDlOCCi— I l~COt~t^t^l>-CDt~- 66666666 DATA AT VITICULTUKAL LABORATORY. 335 oovoinmoioooooo CDCDO^oacooipMOioqiooq ooiodMC ^ 'M 00 (N OS COO CO O 00 05 CO 1-4 O COCO CD CD 10 CO 10 10 CO BP CDODCOODCO-^OOI^t^COi-Ht^ 00C005C01CC0O lOOOCD :s;;^ '^ i^ ;^ :^ :;^ ;;^ 00-^ CO t^ CO CO CO t^ CD oooa5cooor~ocTto^'-^'-*cocDTficc OCOO^COCOOt^'Mr^OCO O Tt; CO t-; p 00 t^ t-; ^_ P lO TjH o CO i-i 1-5 (>i ooiomoo Ppr-;OppC^VOt-;l-;Pp O 00" 00' 1-H 1-5 ic CO r-^ ■^ 10 QO r-^ OO-*i-(00l0050505iC^05 (M iH iH iH icoo 0 0010 I>;P lO p p VC t^ 0 t~^ CO 00' 1-5 0 0 0 ^ iH 05 t^ 00 (M 1-1 (M 1-1 iH 79.00 99.25 79.00 Oct. 20 Oct. 1 Nov. 15 Sept. 22 Sept. 26 Aug. 26 Oct. 12 Oct. 21 Oct. 22 Oct. 8 000000000000 piqinppppooooo o> "*' irf o 00 -^ irf c-i CO uo C'i o OSlOCDi— lOjlO^^iOlOC^lOO iH 1— I ^^ (M »Hr~»CiH00>O':* ^ c c c (-H 0 ^- OJ 0 0) 0 c ^ a ^j C -u S- r^ >>'^Lz: ^ Qi -JJ l^p^ss p 0 Pi o 0° -^'~' g p o a\,V p ,— • .S C "^ s ^ ^ -§ £"' s ' > p^p p ^ •^ p p.:: >i 1-^0 o>p£i +J I — I ^+j . — I '•;: >.P T! >^ g 0-- 0) o . . 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P o O 5^ o ^ ^o c5 c5 c3 ^ Sh ^ ->.:> -^ -^ -^ ^ O) (D OJ m ■^ P P P - 'V U t, U ^-P O) 0) Ol OJ fcSbS cS cS c3 >H S^hOOOO S 2 a<3 P P P*H ■D 0* dJ (^ O P tn X ^ cj S s >>K- to.p OPh * * * * s_; rf '"' Jr^ ^ i-i ^ o 'SJ fcrH k— I p CC CO OD r-i o o 0.5 ?H ^ ^ (P OOO'H OOC0t^t^CDt^C00005-HC0 lomoor^on'MM^ii^r— COCO O00000CO00O5O5O5O0O0C5CC 666666666666 (LI ! ^ T-H T* 'jf cc ^ d r-^ d ^' c^i r-^ in TjJ 06 r^ ■^' c-i r-I per Ton of Grapes CO lO •^ in in in m t^ 1^ in ^ CD CD '^ in t^ r^ in in CD t^ 7-1 iH tH T— t T— t th 1— 1 1— I tH rH rH rH rH rH rH rH y-i rH r-t rH tH Gallons of Must cot- CO \^ see NX ocff coS CO d VXJ \X\^\CCVC\aD\CC\H« ,J--D CO -^lIMCDIMCOCOOl CO r- CO (M Tfi Resp. Murk . . . rH rHi-H rH rH tH rH tH rH O GO iH CO in -* c- in CO ■<); p rH CO ot^in 05 C> lO CO id CD T* co" d in CO cir-irHd^COrH OJ t-^cdrH d Pomace tH tH rH iH rH i-( tH rH rH i-t rH rH rH rH rH rH rH rH rH rH o o 0 000000 00000000000 00000 Weight of Grapes oin 0 p in in p p p ininoooomoooin 00 inpin o ^ t-I c^ r-^ CO t-^ 06 in c-i rH ci in --J r^ o-i d c-i ^' cd r^ d i-~ 06 oc in lbs - ^o ■^ CO t- t^ CO 00 PI rH rH rH c-icDomccinininrHrHco rH rH rH rH 05 1^ -* in 0 T^i-i rH CO -4^ >J -UJ •4-' -1-^ -J-:) -^ -^ ^J -(J , 1 1 -M -fj -^ '-*j '-+J '-^ '~»Ti u U %^ U U 'f^ ^ ^ ^ ^ , , , ^ u u tH t. tH ^5 (D QJ C^ tp Oj il> a> 1^ 0^ oj 1 1 t OJ -te fl -M c fl a s c fl fiSCCSCSCr^CG c c c o O a> 0 a; oj o! 0) ai a^ OooajQQJai a a s s'^'m's a"5j c s - 0 Ol OJ O) 1— 1 ES Pi s s s s a a ^.saaa p^ .^H .^ .^ .— , .^ M y; ^3 ..-. ^.^.^ C3 .^ .J-. .J-. .— . r-' vi r— 1 "u 'u'Zt "C "C 't. tH t, tH ;h •'^ .-. -rt ^ .S ^ !- >^^ . tH tH tH -a -4^ 0) 0) Ph Ch Ph ft'^ 1^ '^ Ph<5 PhPh ajOJ 9J S 9^ rt P4P4 p. ftftftftftft s J^^g^B' OS K X ^ X k1 X !>1 ;-1 !*! .:q 3 |yj K K u HH w fi3KWf£lp£lH >OKWK &: oT qT »r qT oT oT oT qT ciT .^^,~.,C^C3C3 -rrt .^.^ (uajajQjbCbJjiJjajJ^ptua) C3 qj" qj* qJ" dJ" o O' — ' 0 IH bO'*^ &c P>>^>i>>>^>> t>i >i >> S-.;^ 5 S '^"^ •^' ■'^ ■^^ ^^^>> o (D 0 4> 000000 000 opq;q^ Oh 0 0 (U 0 0 0 0 SO »-H conopp QQGO .^.;;^.a^Qp £^c; Q C Q faf . . . . c3 . 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T 'c -t- c Qj a; (U 0) 0) (-1 'c r H +» l-H d ^ 0: c c c pqp: _cn _» 2 5i c c 1 cu^ 1 CO a P ri,L,i; ! 0 -< <1 0 <5 S J5 <1 Ph Ph CK s s ■«}■ I>OC ai o CO -H o c-i t^ ci cq id oi CO .H id oc id ci CO r^' T-i oo' 05 t-^ ffl cj S t->- r' t^ 8 CD CD CO CO 00 I^CO^TfiCOCO'-IC I^<»T}llO-^005t^l03^ c o c o OOiHOO O^,-!^,-!^^,- i-(i-l,-l^,-l,-lTHrHOO e> tH t— iH T— 1 1-1 -r-i T^ r-t T-i 00 c d c d O 60660 6666666c > dddddddddd 00 H 12 ;z :z 1^ ^ ^^ |2 ^2; ;< A ;^ p? •^ A ^ 2;^ !z ;z ^P5;z ;z Iz ;z :3 ^ DATA AT VITICULTURAL LABORATORY. 339 ooooo r--p CI pp ai ci 00 -H lo CD in ■>* CO Oi o o o < cc o in < > o o >c^^ p oc ic 5) r-CD O iri CD M CO co" (M CO CO O Tf C-l iri in CO -*■ ^i ci in (M ■ 00 (N o CD -^ ,^t!i-^ 1 13.14 15.90 11.00 11.60 16.40 oo" in ci CO iri t^ »-l i-i 1-1 iH 1-1 COO-^OOO 1-1 C>1 1-1 O CO t^ o6 c-i c-i c3 i-i CO 1— ( 1— ( 1— i 1— 1 tH 1— ( pSSSS iri i^ CO co' oi ■^ !35 t- Tf -r^ 1— ( 1— ( 1— ( 1-4 oooooo in in in in in in i^ in in o CD in in CO -^ 1— < ^H ^^ C-3 ^ ^ in in o in o o in oi in in t^ (m' I*! in t^ in C5 CO (^ct. 1 Oct. 9 Sept. 6 Sept. 17 Sept. 16 ■ >i 33.S .s .s O 0) ■- r- r- Q:S c c c ^ ci d ^ ' »3 m 1h ' O C o ,►-:'—. -C r- r- Ci O O . 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The following may be given as its main points: In his letter to Professor Hilgard, received on February 27th, the Commissioner assigns as the reason for the adoption of the " saccharom- eter method " that has given such alarmingly discrepant results with our sweet wines, that it was "desired to embody in the regulations some simple and approximate means for Internal Revenue officers to use in ascertaining roughly the alcoholic and saccharine strength of the wines the fortification of which they would be called upon to supervise." Else- where he states that the department chemists " have not, by this rough method, found a difference exceeding 2 per cent, and in most cases the results of the rough method are less than 1 per cent lower than by analysis." In his reply, Professor Hilgard calls attention first to the fact that a much more accurate method, viz.: that of distillation (by the " Salle- ron" still) is in common use in every important winery in California, and to a considerable, perhaps excessive, extent forms part of the basis of bargain and sale of wines. That to put on record, officially, any widely discrepant determination of the alcoholic strength of a man's wines will disturb this basis and open the door to endless worry, con- tention, and possibly even legal difficulties, should any purchaser, or even a Government ganger, be disposed to harass the producer. He therefore concludes that the Government gauging ought in this, as in other respects, to be done with the utmost accuracy practically feasible. That in its application to the young sweet wines at the time when fortification or refortification is called for, the Government method does not even approximately come within the limits of accuracy required, is then shown by a tabulated statement of the results of eighteen tests made by both methods, partly conjointly with the Deputy Collectors at the Internal Revenue Office, San Francisco, partly at the University Labora- tory. Of the eighteen samples, one shows a difference of 3.6 per cent too low as compared with the "Salleron;" six show differences of over 3 per cent; thirteen show differences of over 2 per cent; and only three of less than 1 per cent. According to the accepted schedule, the wine-maker would, if these figures be admitted, have to make up such amounts by further fortification before his wines would be salable. It is true that, as stated by the Commissioner, the determinations of tlie deputies are not to be final, and doubtful cases would be referred to Washington for *From the "Pacific Rural Press," March 14, 1891. THE SWEET WINE INVESTIGATION. 341 revision by the chemists. But under the showing made, the Govern- ment method should possess very great advantages, not realizable by any other feasible one, to justify its retention. This point is next taken up by Professor Hilgard; a number of causes of inaccuracy are shown to be irremediable in the application of the saccharometer method to young sweet wines, and also that no uniform coefficient of correction is applicable to all cases, although that of di- vision by 8 applies to a great many. The Commissioner's objections to the " Salleron," or distillation method, are then discussed, his letter claiming it to " involve much more elaborate manipulations and calcu- lations " than the saccharometer method. The fact that it is in general and satisfactory use by cellar-foremen throughout this State, that students learn to carry it out correctly in the laboratory within a single day, and that Deputy Collectors are not likely to be less intelligent, is adverted to; and as to the brevity claimed for the Government method, it is shown by actual timing to be far behind the still, at least two to one. In regard to the complex calculations claimed to be required when the distillation method is applied to sweet wines of high sugar contents, it is shown that the error in ports and sherries will not usually exceed six tenths of one per cent, and by the Government's own showing is therefore neglectable, and is ordinarily neglected in commercial transactions. But if it is desired to make the correction, it can readily be done without elaborate calculation by a " subtraction coefficient," dividing the sweet wines into three classes according to -their sugar contents, and using for each a corresponding correction, by simple sub- traction. The percentage results thus obtained are shown in parallel columns, and prove such close approximations, that outside of an ana- lytical laboratory a better agreement would not be looked for. Professor Hilgard therefore concludes that while there is every reason for the rejection of the saccharometer method, no valid objection lies against the well-understood "Salleron;" and he accordingly hopes that the Commissioner will consent to the substitution. The table below gives, in an abridged form, the data upon which the discussion is based. Columns 3, 4, and 5 show the discrepancies resulting from the use of the Government method; an inspection of columns 6 and 7 shows the close approximation that may be reached under the method recommended by Professor Hilgard: 342 UNIVERSITY OF CALIFORNIA. Comparative Observation on the Determination of Alcohol in Sweet Wines. 1. Observations at Internal Revenue Office, San Francisco. 2. Variety. 3. U.S. Tables. Alcohol by Volume. 4. Salleron Test. Alcohol by Volume. 5. Difference, Direct. Volume by Salleron. Grower. 6. Corrected by Formula. 7. Corrected by Constant. I. Sierra Madre Co., I^a- manda Park II. H. C. Eggers, Fresno. III. P. O.Burns, San Jos6- IV. Barton Estate Co., Fresno Port Port Port Port Sherry Angelica... Angelica..- Port . Angelica... 19.29 17.98 16.10 20.64 17.23 16.48 16.67 20.45 15.00 21.99 19.59 19.28 22.18 20.24 19.28 20.24 21.19 17.70 2.70 1.61 3.18 1.54 8.01 2.80 3.57 .74 2.70 20.71 18.78 18.48 21.19 19.59 18.45 19.39 20.43 16.43 21.09 18.69 18.38 21.28 V. Roscoe Winery, Los Angeles . 19.64 VI. P. O.Burns, San Jos6. VII. C. G. Anderson, Fresno 18.38 19.64 VIII. H. B. Wagoner, Livermore 20.59 IX. J. P. Smith, Liver- more- . 16.70 2. Observations at Experiment Station Laboratory. X. Gallegos Winery, Ir- vington Port .. .-_ 16.15 19.49 3.34 19.08 18.89 XL Gallegos Winery, Ir- ' vington Port XII. Watson & Co., Oak- 13.77 17.20 3.43 16.60 16.60 land ! Port 15.73 18.22 2.49 17.59 17.62 XIII. H. W. Crabb, Oak- ville ... . - Malvoisie -- 10.87 13.90 3.03 13.00 12.90 XIV. H. W. Crabb,' Oak- ville - . - . Malvoisie . . 10.87 13.80 2.93 13.01 12.90 XV. University Cellar, 1889 . . T. Madeira. 16.29 16.43 .14 16.03 15.83 XVI. University Cellar, 1890 - T. Madeira. 17.98 18.78 .80 18.48 18.68 XVII. University Cellar, 1889 T. Amarella 14.65 17.17 2.52 16.61 16.50 XVIII. University Cel- lar, 1889 Trousseau _ 16.10 18.25 2.15 17.52 17.65 CARPEN^'S NEW METHODS OF ANALYSIS. 343 APPENDIX II. CARPENE'S NEW METHODS OF ANALYSIS OF THE RAW MATERIALS CONTAINING TARTRATES. The importance that the industry of wines has attained at this time in California has led the people to begin to utilize some of the waste products of wine-making, such as the distillation of pomace and lees for brandy, and the extraction of cream of tartar from them. To determine the commercial and industrial value of the raw materials used in the manufacture of tartrates, it is not only necessary to know the proportion of cream of tartar, calcium tartrate, and total tartaric acid, but also the quantity of certain other substances which may be mixed with the tartar must be determined. The best methods of analysis to accomplish this end are those of an Italian specialist. Professor Carpene, which we give below for the use of chemists working for factories of cream of tartar: '& Determinations to he Made. — In the analysis of a crude tartar the quantity of the follow- ing substances should be determined: sulphuric acid; free acids; phosphoric acid; cream of tartar; calcium tartrate; water; total tartaric acid. Taking of the Snmple.— The sample of material to be analyzed should represent, as nearly as possible, the average of the entire mass that is to be made use of. The sample should first of all be reduced to powder, and then passed through a very line sieve. 1. Determination of the SidphvTic Acid. — This determination is made by ineans of barium chloride, according'to the usual method described in all books on analytical chemistry; but the sulphates soluble in alcohol and water, and those soluble in hot chlorhydric acid (calcium sulphate), should be determined separately. 2. Determination of the Free Acids. — Free acids are rarely found in appreciable quan- tities in crude tartars. To determine them, 5 grams of the powdered tartar are taken and dried at a temperature of 110° C. until it ceases to lose weight. It is then treated with a mixture of neutral absolute alcohol and of neutral anhydrous ether in equal volumes, enough of the mixture being added to make 50 cubic centimeters. After having shaken up the liquid well, a small quantity of it is taken and treated with a few drops of a solu- tion of phenolphthalein which has "been reddened beforehand with a trace of alkali. This solution is very sensitive to infinitely small traces of acid, which cause its decoloration. If by this treatment a decided acidity is shown, 20 cubic centimeters of the filtered liquid are taken and diluted with an equal quantitj^ of distilled water, and the acidity is deter- mined by the same solution of hydrate of potassium which is used for the determina- tion of the total amount of tartaric acid. 3. Determination of the Phosphoric Acid. — The ash of the substance is first tested for the absence of salts of "iron or aluminum, in which case the determination of the phos- phoric acid becomes a very simple matter. Five grams of the pulverized substance are incinerated in a platinum'capsule. The residue is treated with a slight excess of chlor- hydric acid and a few drops of a concentrated solution of calcium chloride, if the ash does not contain calcium carbonate. The liquid is filtered and treated with a slight excess of ammonia. The precipitate which is formed is collected on a plain filter, the weight of M'hose ash is known. It is then washed and ignited carefully in a platinum dish (weighed beforehand) and then weighed. The weight that is obtained after sub- traction of the weight of the dish and of the ash, multiplied by 0.63226 (which represents the phosphoric acid, H3PO4, contained in a gram of calcium phosphate), gives the quantity of phosphoric acid contained in 5 grams of the substance. For tartars that contain other salts that are precipitated with the calcium phosphate, Carpene uses the following modification of the above method: After washing the precipitated impure tri-calcic phosphate on the filter, it is re-dis- solved in boiling water strongly acidulated with chlorhydric acid. The liquid is measured, care being taken that" it does not exceed 60 cubic centimeters. To this is 344 UNIVERSITY OF CALIFORNIA. added from 0.3 to 1 gram of pure dry tartaric acid, weighed exactly, the quantity to be approximately double that of the phosphoric acid contained in the tartar. When the tartaric acid is dissolved in the 60 c.c, 20 c.c. are taken and evajjorated to dryness in a platinum capsule on the water-bath, the evaporation being continued for about two hours, in order to drive off all the chlorhydric acid. The residue in the capsule is re-dis- solved in distilled water, enough being used to make a volume of 50 c.c. In this solution the free phosphoric acid is determined by the same solution of potassium hydrate described in the following paragraph 4, which, however, must be previously titrated with Eure phosphoric acid. A part of the 50 c.c. is poured into a Mohr burette; and in a small eaker is pottred 10 c.c. of the titrated alkaline sohition; into this the liquid in the burette is allowed to drop slowly; the dropping is stopped as soon as the alkaline liquid colored by the phenolphthalein (see paragraph 4) is completely decolorized. Supposing that 10 c.c. of the alkaline solution represent 0.0638 grams of phosphoric acid and 0.036 gi'ams of tartaric acid, it is easy to calculate the quantity of phosphoric acid contained in the liquid. If, for example, the tartaric acid contained in 20 c.c. corresponds to the saturation of 8.365 of the titrated alkaline solution, the 1.635 c.c. that remain to complete the 10 c.c. employed were saturated by the phosphoric acid. This method in many cases is preferable to other longer and more delicate ones. 4. Determination of the Cream of Tartar. — Five grams of the powder to be analyzed are taken and treated with boiling distilled water in sufficient quantity to form 500 c.c. The liquid is shaken thoroughly in order to insure the complete solution of the cream of tartar, then a little of this solution is liltered and put into a ]Mohr burette. In a beaker is placed a titrated solution of potassic or sodic hydrate reddened by the addition of a few centigrams of phenolphthalein — one of the surest and niost sensitive indicators. The tartaric solution is poured drop by drop into the glass containing the titrated solution until the latter is decolorized; having the number of cubic centimeters employed, a simple calculation will show the quantity of cream of tartar. The potash solution is prepared by dissolving 8 to 10 grams of the hydrate in a liter of distilled water; the solution is colored with the phenolphthalein and preserved in a well-closed flask out of contact with the light; 0.2 grams of pure and dry bitartrate of potash are weighed out, dissolved in 50 c.c. of water, and poured into the burette; 10 c.c. of the solution to be titrated are placed in a beaker and the tartaric solution allowed to fall drop by drop into it until the last drop completely decolorizes the alkaline solution. Supposing that 15.3 c.c. have been needed to decolorize, the 10 c.c. of the alkaline solution represent 0.0612 of cream of tartar. Tartars are often rich in coloring matter, in which case part of the tartaric solution must be decolorized by pure animal charcoal, that is to say, freed from all mineral salts they may contain. To purify the charcoal it is treated with warm chlorhj'dric acid and then well washed with distilled water on a filter until the water does not redden litmus paper. In general, a spoonful of this charcoal suftices for 100 c.c. of the tartaric solution. It is well shaken and then filtered. As animal charcoal retains traces of cream of tartar, the first half of the uncolored liquid that filters through is rejected and the determination made with the second half. If the crude tartar contains free acids in appreciable quantities, it is necessary to cal- culate how much cream of tartar corresponds to the amount of free acids found, and subtract it. The calculation is easily made, knowing that 1 gram of cream of tartar (C^HgOgK) contains 0.7973 of a gram of tartaric acid. In general, the quantity of free tartaric acid in crude tartars is too small to be taken into account. 5. Determination of Calcium Tartrate. — The quantity of calcium tartrate is deduced from the per cent of tartaric acid (paragraph 8). The per cent of cream of tartar being- obtained, it is multiplied by 0.7973. If the quantity of the total tartaric acid shown is greater than that contained in the cream of tartar, the excess is the tartaric acid of the calcium tartrate. This divided by 0.5769 gives the per cent of calcium tartrate. The factor 0.5769 represents the tartaric acid contained in 1 gram of pure calcium tartrate (C4H4()6Ca+4^'q). 6. Determination of the Water. — To gain time, this determination can be made with the same sample that is dried at 110° C. for the determination of the free acids (paragraph 2). Five grains of the substance are taken, weighed, and heated on the air-bath. When it ceases to lose weight, it is weighed, and the quantity of water contained in the 5 grams calculated from the amount of loss. 7. Substances not Determined. — These are obtained by difference; that is to saj\the per cent needed to make up 100 per cent will represent their amount. 8. Determination of the Total Tartaric Acid. — Five grams of the substance to be ana- lyzed are weighed out and treated with about 10 c.c. of chlorhydric acid diluted with an equal volume of water. It is then heated to complete the transformation of the cream of tartar and calcium tartrate into calcium cnloride, potassium chlo- ride, and tartaric acid, which remains in the free state. By the addition of water the bulk is increased to 300 c.c; a part of this is filtered and if necessarj' decolorized with animal charcoal. Of this liquid, 10 c.c. are taken and poured into the platinum capsule, a few drops of a concentrated solution of calcium chloride being added. It is evapo- rated to dryness on the water-bath, the operation being prolonged for about two hours in order to expel all the chlorhydric acid. The exact quantity of tartaric acid is found by means of tne titrated solution of potassic hydrate. For this determination the same alkaline liquid is used as served for the cream of tartar, but it must be titrated beforehand with pure dry tartaric acid. ( )ne tenth of a gram is dissolved in enough distilled water to b CARPENK S NEW METHODS OF ANALYSIS. 345 make SOc.c; then this tartaric acid solution is allowed to run drop by drop into the alkaline, which is kept stirred, until decolorized; supposing that it required 12.5 c.c, then we have the solution representing 0.025 gram of tartaric acid for each 10 c.c. The residue in the capsule is redissolved in distilled water, making 50 c.c. of the solution, which is poured into a Mohr burette and let run drop by drop into the alkaline solution until it decolorizes it. The number of cubic centimeters used is noted, and by a simple calctilation the total tartaric acid is found. It must, however, be remembered that if the tartar contains phosphates, the phosphoric acid remains also free, so that we will obtain a result larger than the true contents of tartaric acid. If the quantity of phosphoric acid is less than 0.2 per cent it may be disregarded; but if the quantity is greater it should be subtracted from the tar- taric acid. This is easily done when the amount of phosphoric acid contained in the original substance and the strength of the alkaline solution (see paragraph 3) are known. K 28-H