LIBRARY
UNIVERSITY OF CALIFORNIA.
RECEIVED BY EXCHANGE
Class
DEPARTMENT OF AGRICULTURE.
VITICULTUEAL STATION, BUTHEEGLEN, VICTOEIA.
STUDIES ON VINE-STERILIZING
MACHINES,
U. GAYON,
Professor of Physical Sciences in the University of Bordeaux.
Translated by
RAYMOND DUBOIS, B.Sc. (Paris),
Diplome E.A.M., Director of the Viticultural Station, Chief Inspector of
Vineyards for Victoria,
AND
W. PERCY WILKINSON,
Consulting Analyst to the Board of Public Health and the M. and M. Board
of Works, Private Assistant to the Government Analyst.
ROBT. S. BRAIN, GOVERNMENT PRINTER, MELBOURNE.
19O1.
10050,
4 JOti
PLATE
WINE FERMENTS.
1.-WINE YEAST.
2.-MYCODERMA VINI.
(Disease known as Flower.)
3.-MYCODERMA ACETI
(Vinegar Disease.)
4.-AMERTUME.
(Bitter Disease.)
PLATE II.
WINE FERMENTS.
7.-MANNITIC
FERMENT.
8.-GRAISSE. ^
(Disease peculiar to White Wines.)
OF THE
UNIVERSITY
TRANSLATORS' PREFACE.
The deterioration of wine has always been a source of
constant financial loss in all wine-producing countries.
During many centuries the causes of deterioration, souring,
<fec., of wine remained unknown, and the only treatment
wine was subjected to in the hope of preventing or amelior-
ating the evil, consisted in repeated racking, fining, and
sulphuring.
It was reserved for Pasteur, in a series of classical
researches commencing with the study of putrefactive fer-
mentation* in 1863, to prove in a decisive manner the origin
and causes of deterioration in wine and other fermented
liquors, which were traced to the action of micro-organisms
(disease ferments) of various kinds, and to show that the
numerous diseases known in wine were due in each case to
a characteristic micro-organism. At the same time, Pasteur
developed a rational method of treatment, rendering it
possible to keep wine perfectly sound, and to guard against
diseases or alterations due to micro-organisms for a prac-
tically unlimited period. This method, depending on the
application of heat, although previously empirically applied
by Spallanzani, Scheele, and Appert,f is now known as
sterilization or pasteurization.
The machines used for the practical application of
Pasteur's discovery are generally called pasteurizers.
They exist in very varied forms, according to requirements,
for the sterilization of wine, unfermented wine, beer,
milk, &c.
* Compte rendus de 1'Academie des Sciences [Ivi. ], 1863.
t As early as the year 1765 Spallanzani heated extract of meat in closed
flasks, and demonstrated that the contents remained unaltered until air
was admitted. From this he concluded that the germs which developed
in the open flasks had come from the air. Later on, in 1782, C. W. Scheele
showed in his work " Anmarkninyar om sdttet att conserva dttika "that
vinegar could be prevented from decomposing by the application of heat.
In 1810 Appert published his book "Le livre de tous les menages, ou I'art
de conserver pendant plusieurs annees toutes les substances animates ou
vegetales," in which he described a method of preserving various foods and
organic liquids by means of heat. In the 4th edition, which appeared in
1831, Appert gave directions for the treatment of wines, the method
being essentially the same as that used nowadays under the name of
" Pasteurization. "
214603 2
As no comprehensive description of these machines and
their efficiency as applied to wine has yet appeared in the
English language, we undertook the present translation of
Professor Gayon's "Etude sur les appareils de pasteurization
des vins, en bouteilles, et en futs"* with the desire of
benefiting the Australian wine industry.
The large quantities of off-wine annually distilled
throughout Australia would be greatly reduced by the
general adoption of pasteurizers as part of the outfit of
every fermenting house and wine cellar ; much wine at
present condemned to the still could be then easily saved
through pasteurizing at an early stage, or, in other words,
by preventive sterilizing in every case of latent disease, \
obviously with considerable practical advantage to wine-
makers and merchants.
The application of pasteurization to the young wines
destined for our rapidly increasing export trade would insure
their withstanding the extreme variations of temperature
which occur during the sea voyage and transit across the
equator, and consequent arrival in sound condition.
Although the benefit of pasteurization is more or less
admitted by many Victorian wine-makers, it is regrettable,
when the small initial outlay as compared -with the final
gain is considered, that they have delayed availing them-
selves of the decided and obvious benefit which would arise
from the use of these appliances, which are recognised as
of essential importance in all hot viticultural countries
where the difficulties of conducting fermentation under
strictly normal conditions present much trouble.
The wine-makers in the hot climates of the South of
France, Algeria, Spain, Italy, and California having already
proved the immense commercial advantages of pasteurizing
wine, we may express the hope that Victorian wine-makers
will derive some practical gain from the present translation.
RAYMOND DUBOIS.
W. PERCY WILKINSON.
Viticultural Station,
Rutherglen, March, 1901.
* Revue de Viticulture, Vol. iii. and Vol. iv., 1895.
t See pages 11 and 12 for means of detecting latent disease in
wines.
GENERALITIES.
STUDIES ON WINE-STERILIZING
MACHINES.*
By U. Gctyon, Professor of Physical Sciences in the
University of Bordeaux.
I.
GENERALITIES.
The word ''pasteurization" has become synonymous with
sterilization. It .applies to most of the alimentary liquids,
but more especially to fermented liquors, such as beer or
wine. A liquid- may be pasteurized cold by filtration
through porous earthenware tubes or plates, such as
Chamberland candles, &c., or by heat, by progressive eleva-
tion of temperature up to the degree recognised as necessary
to kill the germs causing diseases.
We will only study pasteurization by heat, the efficacy of
which was established long ago by Pasteur, as a result of
his special studies on diseases of wines, their causes, and the
means of preventing them.
1. Effect of Heating. Everybody now knows the results
of Pasteur's studies. Notwithstanding the greatest care,
Vines do not always improve with age. On the contrary,
they sometimes undergo grave alterations and lose their
essential qualities. They are then said to be diseased.
Pasteur pointed out that all these diseases (tourne, graisse,
pousse, bitter, acetification), apparently spontaneous, are
always correlative to the multiplication of microscopical
organisms or microbes ; that these micro-organisms invari-
ably exist in wine, and that they develop and multiply whe;i
circumstances are favorable.
All the usual manipulations in vinification have for their
object, either the mechanical elimination of those germs or
the prevention of their development by constantly modifying
the chemical constitution of the liquid, fining, &c. Most of
these manipulations would be unnecessary if the liquid were
* Revue de Viticulture. Vol. III. and Vol. IV., 1895.
6 STUDIES ON WINE-STEKILIZING MACHINES.
completely free from living germs if it were " sterilized."
Heat enables one to reach this object without injuring the
development of the natural qualities of wines (maturation),
as proved by Pasteur.
Pasteur's experiments were made about 30 years ago,
with wines in bottles, varying greatly in quality, from the
most common kind of wine to the finest Bourgogne (Nuits,
Volnay, Chambertin, Romance, Voujeot). The results were
most conclusive, and the Commission appointed to taste and
report upon heated wines and non-heated wines, the year the
heating was done, and several years after, were unanimous
in recognising the " immense results achieved."
More recent experiments made under the direction of
Gayon, with Bordeaux wines, have fully confirmed the above
results.
There cannot be any doubt now, whatever may be the
origin and nature of wines, that properly applied heating
preserves them from all diseases ; and, further, that this
operation does not alter the colour or bouquet, or injure the
maturing, neither hastening or retarding it, and that it is
practical and cheap.
The advantages resulting from this method of preserva-
tion of wines have been quickly appreciated, and a great
many heating machines were invented, directly after the
publication of Pasteur's discoveries. Since then, a number
of vine diseases (phylloxera, mildew, &c.) by their indirect
action on the qualities of wines have rendered pasteurization
more necessary than ever. New machines have been in-
vented, considerable improvements made, and viticulturists
and wine merchants now recognise heating as one of the
most important processes in vinification.
2. Conditions for effective pasteurization. Heating can
only preserve wines from developing diseases after leaving
the vat. It is naturally powerless against alterations taking
place during the fermentation of must. This is why it
cannot prevent the production of mannite, but can arrest
its formation after de-vatting. Before describing the
machines most in use, we will indicate the essential condi-
tions for erfective pasteurization.
Firstly, the wine must be bright, if not, the matters in
suspension might be partly re-dissolved under the action of
the heating, and communicate, at least transiently, a special
taste to it, altering its finesse and natural bouquet. Conse-
quently bottled wine should be heated soon after bottling,
GENERALITIES. 7
and wine in casks should be filtered, if necessary, before
entering the pasteurizing machine. If we desire to sterilize
old bottled wine it should be previously decanted to separate
it from the deposit.
Selection is necessary in the case of a filter, as it is
important not to submit recently Derated wine to the action
of increased temperature. Filters working out of contact of
air, under reduced pressure, should be preferred. If they
are not available those allowing the use of carbonic acid or
sulphurous acid gas in moderate amount should be selected.
For wine to preserve all its required qualities, and not to
age too rapidly, it must be heated and cooled in the same
closed recipient, so as not to come in contact with the air,
or absorb oxygen at any moment during the operation.
Under these conditions, which are, as far as possible, realized
by heating in bottles, not only is the destruction of the
existing germs complete, but, also, the introduction of out-
side germs rendered impossible, therefore the preservation of
the wine is assured indefinitely. The wine also preserves its
limpidity, colour, and bouquet, and acquires with age all the
qualities compatible with its constitution, origin, and vintage.
If, on the contrary, during pasteurization the warm wine
comes in contact with the air or if, for instance, it is placed
in casks without previous cooling the colour and taste get
modified, and it may acquire, according to the temperature
reached, the characteristics of old wine.
It is therefore possible to produce artificial ageing, which
may sometimes be useful for blending purposes. This pro-
cess, however, is only used for very common wines, and, if
applied carefully to fine wines, it may enable them to reach in
a few years the most favorable point for their consumption.
3. Degree of Temperature. The degree of temperature
to be reached varies between 55 and 65 C. (131 to 149
F.), according to the composition of the liquid. For light
wines deficient in acids it is advisable to go up to 65 0.
(149 F.). For wines of average constitution 60 C. (140
F.) are sufficient, and wines rich in alcohol and acids only
require 55 C. (131 F.). If there is no disadvantage in
over-reaching the temperature fixed beforehand, there is,
however, economy in keeping as close as possible to it.
The above temperatures have been determined by practice,
but experiments were necessary to determine more precisely
the action of heat on the different ferments of wine. Gayon
and Dubourg made researches on the subject, the main
8 STUDIES ON WINE- STERILIZING MACHINES.
results of which were published in 1891 in the Memoir es de
la societe des sciences, physiques et naturelles de Bordeaux.
They studied more specially the Mycoderma aceti, M. vini,
Alcoholic yeast, and Tourne.
4. Action of Heat on the Tourne Ferment. The tourne
ferment is certainly the most dreaded of disease-ferments ;
for under various shapes it attacks all wines fine, common,
rich or poor in alcohol or colour. Much more frequent
than the bitter (amertume), it is the main cause of alteration
of wines (off wines). Its germs, which are generally present
in the fermenting vat, when the alcoholic yeast starts to
multiply, are not always easy to eliminate by ordinary
manipulations ; they often start to multiply again when the
wine is bottled, rendering it unfit for consumption.
With the object of ascertaining the effects of temperature
on this ferment, wine recently attacked was selected, and a
series of small cylindrical glass tubes of 1 mm. in diameter
filled with its sediment. Each series was placed in a water
bath, the temperature of which was kept constant, during a
time varying between a quarter of a minute and two minutes.
After rapid cooling the heated ferments were placed on
proper cultures, kept during one month, in a stove at 35 C.
Microscopical examination and analyses were made to deter-
mine the ferments which remained fecund and those which
were sterilized by the heat.
Repeated trials with different tourne wines proved that
the temperature of 60 C. (140 F.) was always sufficient,
even when acting only one-quarter minute, to destroy all
germs, but when below that temperature the results were a
function of the alcoholic strength of the liquid and of the
duration of heating.
The following table gives comparative examples :
Time, in minutes.
; Alcohol, 8% ; Acidity, 3-1 grm.
i 55 C. 56 57 58 59 60
Alcohol, 12% ; Acidity, 2'8 grm.
55 56 57 58 59 60
The sign - indicates non-sterilized ferments.
The sign -f indicates those sterilized.
GENERALITIES.
9
We see that with wine containing 8 per cent, (by volume)
of alcohol, the tourne ferment was not killed in one-quarter
minute at 59 C., neither in one-half minute at 58 C. or 57
G., neither in one minute at 56 C., neither in one minute
and a half at 55 C., while with a wine containing 12 per
cent, of alcohol three-quarters of a minute was sufficient
from 56 C. and one minute and a half at 55 C.
It results from the ahove that pasteurization may be
efficacious below 60 C., but the weaker the wine is in
alcohol and acids the longer the heating must be continued.
In practice it is simpler to adopt a minimum temperature of
60 C.
5. Action of Heat on Mycoderma aceti and Mycoderma
vini. Analogous results have been obtained with Mycoderma
aceti and Mycoderma vim, in so far that duration of heating
balances temperature attained. Their germs were killed in
one-quarter minute at 60 C. as shown by the following
table :
Time, in J minutes.
Mycoderma aceti.
Mycoderma vini.
40C. 45 50 55 60
40 45 50 55
60
1
+
_
+
2
+
-
4-
3
+
+
+
4
+ +
+
-r
6
+ +
+
4.
8
- - - + +
~ ~~ ~ +
+
The sign indicates non -sterilized ferments.
The sign + indicates those sterilized
6. Action of Heat on Alcoholic Yeast. Gayon and Dubourg
repeated the same experiments with alcoholic yeasts after
failures obtained by wine merchants who had pasteurized
sweet wine, or mixtures of musts artificially prevented from
fermenting, with old dry wines. These wines, perfectly
heated up to 60 and 65 C. in excellent machines and stored
in casks sterilized by steam, slowly started to ferment, after
weeks or months, without any apparent cause. Micro-
scopical examination showed in all of them young wine-
yeasts multiplying, but no ferments of diseases. It was
simply an alcoholic fermentation of the sugar remaining or
added, but " How could this yeast have been brought there ?"
There are certainly germs of Saccharomyces floating in the
10
STUDIES ON WINE-STEKILIZING MACHINES.
atmosphere of a cellar, but they could not have fallen into
the casks for they were bunged and placed on the side and
had not yet been racked. The only explanation was there-
fore that the heat had left some of the cells of Saccharoniyces,
which are always found in wine, alive, and that these, dis-
tributed throughout the mass, had slowly developed and
multiplied. Experiments proved this explanation to be the
correct one. The following table is a condensed account of
the results obtained, by heating, in small tubes, two liquids
of different alcoholic strength, still fermenting and sowing
them afterwards with grape must :
Alcohol, 9-2/ ; Acidity, 2'9 grm.
55 C. 60
Alcohol 4'/ c
; Acidity, 1 7 grin
Alec
Time, in J minutes
55C. t>0
65 70
55
1 .. . - | 2 8
-f 15
~2
2 2
15 15
1
3
2 14
+ +
4
2 +
+ +
6
,
,
2 +
+ +
1
8
2 +
+ +
70
21
The figures printed above show that there has been
development of the yeast, and also show the number of days
which elapsed before the alcoholic fermentation was noticed.
The sign + indicates cultures which remained sterilized
after one month in the stove.
We see, in this case, that the effect of heat on the yeast
depends on the duration of its action, the temperature
reached, and the composition of the liquid. In any case the
cells of alcoholic ferment resist heat better than the germs of
diseases ; this is perhaps due to their relatively large size.
When pasteurization is done on a large scale, with large
machines, in which the wine travels rapidly and only
remains a short time in the calefactor, the temperature of
60 C. to 65 C. which is sufficient to preserve the wine
against alteration by diseases, does not necessarily prevent
the alcoholic ferment from starting vinous fermentation
sooner or later.
To obtain this special result it is necessary to bring the
liquid up to 70 C. (158 F.) ; this temperature being a mini-
mum, if it is of average alcoholic strength, or to let it remain
at least one minute in the machine at 60 C. We will later
on indicate the devices realizing these conditions.
GENERALITIES. 11
The yeast remaining in heated wines is sometimes only
one variety of those which produced the initial fermentation ;
this is in accordance with the well known facts of the
physiology of Saccharomyces, which are often isolated from
one another by progressive heating.
It is therefore possible by pasteurization to preserve the
vinous yeast alive, while killing the ferments of diseases.
This fact is particularly advantageous in wines remaining
sweet when racked off the fermenting tank, their fermenta-
tion not having been completed, on account of the tempera-
ture rising too high and the vinous yeasts remaining in a
dormant state, handicapped in their multiplication by
numerous foreign microbes. By destroying the latter, the
former are left free to resume their natural activity. A
healthy secondary vinous fermentation starts in the casks,
and proceeds without check.
7. Characters of Pasteurized Wine. When should wine
be pasteurized ? It is best not to wait until deterioration
<;an be detected by tasting, for heating is only a preventive
and does not restore a diseased wine, it only arrests the
progress of the disease. If the taste and bouquet of a wine
have already deteriorated, it is rarely that it will improve
with time, notwithstanding the effects of slow etherification.
If the wine-maker does not desire to heat all his wines in-
differently, and wishes to perform this operation only on
doubtful wines or those in which disease is latent, he may
easily ascertain at any time, if they are really endangered
and to what extent, even if nothing can be detected through
tasting.
Microscopical examination gives the surest indications.
If, when the wine and lees are carefully examined through a
microscope, no filamentary or rod microbes are detected,
and if the matters in suspension are only colouring matter,
crystals, or alcoholic yeasts, nothing is to be feared.
New wine, it is true, generally contains numerous fila-
ments, which develop in the fermenting vat, and certainly
constitute a serious danger for its future. As a rule, if wines
are well constituted, and if proper care is taken of them, the
germs do not multiply in the casks, and are gradually elimi-
nated with the lees. Microscopical examination after each
racking is a means of verifying if this elimination really
takes place.
12 STUDIES ON WINE-STERILIZING MACHINES.
The measurement of total acidity, and especially volatile
acids, performed after each racking completes the results
given by the microscope, for if a wine remains healthy these
matters do not sensibly increase. If, on the contrary, the
amount of acidity increases between two rackings, if for
instance, the amount of volatile acids reaches 1 per 1,000, it
is necessary to pasteurize.
The age of the wine is of no importance, as there is no
disadvantage in heating wine during the first months fol-
lowing the vintage, if the alcoholic fermentation has been
completed, and if it has acquired its normal characters. It
has even a great advantage, as the wine may be left in casks
lightly bunged, thus saving future manipulations. The heat-
ing of new wines in bottles saves the losses resulting from
successive rackings, which during the first three years
reaches at least 20 per cent, of the initial volume.
Many wine-makers complain that wines heated in large
machines acquire a special taste (cooked taste), this accident,
which is extremely rare if the operation x is properly con-
ducted, seems due to momentary overheating, or insufficient
cooling, or to the machine not being in good order; however,
after a while, this taste disappears and the wine resumes its
normal taste and qualities.
This cooked taste is never observed when wine is heated
in bottles.
According to Pasteur, heating in bottles realizes the ideal
process of sterilizing, for, " after the wine has been heated, it
is promptly brought down to the surrounding temperature,
and is never in contact with the oxygen of the air either
before, during, or after the operation.''
HEATING WINE IN BOTTLES.
13
II.
HEATING WINE IN BOTTLES.
1. Preparation of the Bottles. The corks of bottles con-
taining wine to be pasteurized, should be securely fastened,
if not, the liquid, expanding under the influence of heat,
would push them out and come in contact with the air. The
excess of liquid will simply exude between the glass and the
cork, sterilizing those parts. When the corking has been
done with a machine, and the bottles well capsuled, this
precaution is often unnecessary.
A cheap and handy method of fastening the corks is
shown in Fig. 1. One man may with a little practice
prepare 1,000 bottles in a day.
2. Boldt and VogeVs Cork Clamp. Many cork clamps
which may be used repeatedly, have been invented. One of
the most practical is shown in Fig. 2 ; it is made entirely
of iron, with two vertical claws, one of which A is soldered
Fig. 1. Mode of securing
Cork with String.
Fig. 2. Boldt and
Vogel's Cork Clamp.
Fig. 3. Gasquet's Cork
Clamp.
14
STUDIES ON WINE-STERILIZING MACHINES.
to a kind of nut B, the other A / is articulated on that nut.
A bar C passing through the centre of the nut, presses upon
the cork and bears an helicoidal plate D at its upper extremity,
upon which the hook of claw A rests. This little device is
placed as shown in the figure, the helicoidal plate turned
from left to right presses the bar C upon the cork, which
cannot come out. It is easy to remove this clamp after the
sterilizing is finished.
3. Gasquefs Cork Clamp. Gasquet has recently de-
vised a clamp, which is simpler than the above, and which
he calls " bride-goulot." It is made of a very soft copper
ring A (Fig. 3) to which is fixed a brace of hard metal B.
The ring, which is larger than the welt of the neck of the
bottle, is passed over it, and fixed by a little wooden wedge,
C. This clamp is very strong, and holds the cork firmly in
position.
When the sterilization is over, the unfastening is easily
performed by drawing out the wooden wedges. This clamp
may be used over and over again.
Fig. 4. Portable Wine Heater.
HEATING WINE IN BOTTLES. 15
4. Portable Heater. When a small quantity of wine
only is to be pasteurized, any kind of open heating tank
may be used, the bottles being placed in it, side by side, as
in Fig. 4, and the tank filled with cold water. If the tank
is without a false bottom, folded cloths may be placed under
the bottles, to prevent the heat from acting too suddenly on
the glass and wine. In any case, a few bottles filled with
water and provided with a thermometer T passing through
the cork, must be placed amongst the wine bottles to in-
dicate the real temperature of the wine, which is always
below that of the surrounding water.
Gas as a source of heat is simpler and easier to regulate
than wood or charcoal fires, these, however, may be used.
As soon as the required temperature is shown by the
thermometers, the fire is put out, the tank emptied, and the
bottles taken out and left to cool down. If a greater num-
ber of bottles are to be pasteurized, one half only of the
water in the tank is removed, but the water contained in the
bottles provided with thermometers must be renewed.
It happens sometimes that corks come out partly, not-
withstanding the clamps. In this case they are driven down
again after cooling.
Corks should never be replaced after the heating has
taken place, for the wine would come in contact, not only
with air, which would affect its quality detrimentally, but
also with new corks, which, not being sterilized, would
destroy the effects of pasteurization. It is simply through
not observing these self-evident precautions that wine-
makers have met with failures, and denied the efficacy of
pasteurization.
5. Fixed Heaters working on a large scale. Only a few
machines have, up to the present, been made to heat bottled
wine on a large scale, but those in use for the pasteurization
of beer in bottles may be used, with slight modifications.
Such is that represented in Fig. 5. An open rectangular
iron tank A which may contain 100 bottles, is heated from
a lateral fire-grate, the heat from which distributes over the
bottom of the tank ; movable frames (Fig. 6) allow a num-
ber of bottles to be plunged easily in the water, and taken
out as soon as the temperature shown by the thermometer
in the water bottle has reached the required degree. An
exit tap B/ and an entrance tap R allow the water to be
changed rapidly.
16
STUDIES ON WINE-STERILIZING MACHINES.
In a large installation, it is advisable to heat the water
tank from a steam-boiler, and move the bottle-frames with
a small horizontal crane.
6. Boldt and VogeVs arrangement. Some merchants
use an arrangement allowing the sterilization of a
large number of bottles simultaneously, heated by steam
only, as invented by Boldt and Vogel, of Hamburg.
HEATING WINE IN BOTTLES.
17
Two vertical sections of the complete machine are shown
in Figs. 7 and 8. It consists of a large iron tank, into
which an iron truck with two shelves, holding 500 quart
bottles, is wheeled upon rails. The entrance is shut by an
iron door, provided with thumb screws.
Fig. 6. Movable Frames.
When the bottles are in position, cold water is filled in up
to the -level of the opening b of the siphon tube a and
Fig. 7. Boldt and Vogel's Pasteurizer (longitudinal section).
steam slowly introduced through the tube e. The regulat-
ing is done by the two taps c. The steam travels through
the worm / bubbles through the water, heating it and the
inside of the iron case, gradually.
10050.
18
STUDIES ON WINE-STEKILIZING MACHINES.
The thermometers d indicate the temperature inside.
Too rapid heating should be avoided, as it tends to break
the bottles.
Fig. 8. Boldt and Vogel's Pasteurizer (transversal section).
When the required temperature has been reached, the
steam is turned off and the machine left to cool down, after
which the front door is opened and the truck drawn out.
The whole operation, including the heating of the bottles
and the cooling of the machine, requires about one hour. If
a second truck is in use, this time may be used to load or
unload that previously taken out of the machine.
The temperature as shown by the thermometer can only
be determined by experience, to assure that the temperature
inside the machine reaches the required degree for effective
pasteurization. The temperature could be better ascertained
by means of an electric thermometer, plunged in a bottle
filled with water and placed in the tank.
Boldt and Vogel's machine, which we have seen at work,
answers perfectly for pasteurization on a large scale. It
HEATING WINE IN BOTTLES.
19
enables one to heat from 4,000 to 5,000 bottles per day. It
costs 70. The installation does not require much room.
Instead of iron mac-
hines, large stove-rooms
are sometimes built w r ith
a double wall, inside
which 10,000 bottles can
be piled together. They
are slowly heated with
steam, and then left to
cool down.
These large stove-rooms
have the defect of not
allowing perfect control \
of the temperature in all f
parts of the room, and the t
piling up and removal of ^
the bottles requires a very
long time. Cooling takes
place very slowly, as the
room is well isolated, and
the wine remains warm
longer than necessary,
thus injuring its quality.
Such conditions are only
good if we require to
mature wines quickly ;
and, in this case, they
have the advantage of
offering more security
from the point of view of
disease than the rapid
means used in the South,
as the wines are perfectly
sterilized.
When machines heated
by steam are used, the
bottles may be placed
horizontally one above
the other, or vertically
side by side ; but when
a water tank is used, we
should always place them ________ ,
vertically with the corks out of the water, so that, should it
STUDIES ON WINE-STERILIZING MACHINES.
happen that the temperature diminishes during the opera-
tion, the water will not penetrate through the cork and get
mixed with the wine.
HEATING WINE IN BOTTLES.
21
7. Gasquet's arrangement. The machines so* far described
have the disadvantage of being intermittent, and, therefore,
of requiring tedious and costly manipulation. Gasquet over-
came this with his continuous machine, which is both simple
and cheap ; it should render great services to wine-makers
and wine merchants. A plan of it is shown in Fig. 9, and
the perspective in Fig. 10.
It consists of a large rectangular tank made of wood
lined with zinc, resting on two props S and divided into
compartments I., II., III., &c. These compartments com-
municate by means of openings made through the partitions ;
a kind of iron frame B filled with bottles, fits into each of
them.
A stove R heats the water, and communicates with the
tank by two tubes T connected with the pump P. The
fuel used is generally coal or charcoal. When the machine
% works regularly, the temperature gradually rises from the
compartment No. I. to compartment No. XII. If the wine
is at a temperature of 10 C., and has to be heated up to
60 C., the water in the tank will rise from 15 to 60 C. in
the following ratio :
Compartment. Temperature of Water
Compartment.
Temperature of Water.
I.
15 Centigrade
VII.
40-41 Centigrade
II.
18"-19 rr
VIII.
45-46
III.
22-23 n
IX.
50-51 //
IV.
26-27 D
X.
55-56
V.
30-31
XI.
60-61
VI.
35-36 3
XII.
65
The thermometer, immersed in a bottle filled with water
placed in the last compartment, indicates when the tempera-
ture of 60 C. has been reached.
When this temperature is reached, the frame No. 24 is
taken out and replaced by the frame No. 23 ; 23 is replaced
by the frame 22, and so forth, until the 24 frames are shifted,
a new one being placed in compartment No. I. The whole
operation is done in less than one minute.
The substitution of frame No. 11 for frame No. 12 slightly
lowers the temperature of compartment XII. The pump is
then worked to introduce a small quantity of warm water
and raise the temperature to 65 C.
22 STUDIES ON WINE-STERILIZING MACHINES.
This pumping is repeated every five minutes ; the cold
wine takes one hour to rise gradually to the temperature of
60 (J., and another hour to gradually fall down to the
initial temperature.
According to size, the machine pasteurizes from 24 to
300 bottles per hour, with a very small expenditure of fuel
and labour.
It requires one hour to start the machine. All the frames
charged with bottles are placed in the compartments, the
tank filled with cold water up to the required height, and
the water in the stove rapidly heated. When the latter has
reached 65 C., the water of compartment I. is sucked
with the pump and pumped in the stove, the rate of flow
being regulated in such a way that the temperature of 65
C. in the stove is not lowered by the regular flow of cold
water.
The water pumped into the stove displaces an equivalent
amount of warm water, which travels towards compartment
XII. The overflow of the latter passes into compartment
XI., the overflow of XI. goes into X., and so forth, till it
reaches compartment I., the level of which is lowered through
the suction of the pump.
The ratio between the temperatures in the different com-
partments is gradually established, and when the water in
compartment XII. reaches 65 C. the machine is ready ta
work continuously. However, the bottles in the frames 14
to 24 which have not been sufficiently heated require to be
pasteurized over again. It seems rather useless to cool the
bottles very slowly, as is done with other arrangements,
and with this machine they are simply taken out of the tank
and left in contact with the air.
But Gasquet's arrangement has a double advantage.
Firstly, it prevents the sudden cooling which might break
the bottles, and secondly, as every compartment receives at
the same time a frame cooler, and another one hotter than
the water it contains, the mean temperature is not affected.
The double movement of the bottles in opposite directions
serves, therefore, to maintain a regular heat, and to insure
effective working of the machine.
8. Filling up Pasteurized Bottles. Whatever mode of
heating be' adopted with bottles, a certain quantity of the
liquid always leaks out round the cork, and after cooling, a
vacuum is always produced under the cork. This vacuum
HEATING WINE IN BOTTLES. 23
does not interfere with the preservation and the maturing of
the wine, but certain buyers object to it now that they have
adopted the habit of filling the bottles completely by means
of the needle corking machine. Many devices have been
constructed with the object of filling up this vacuum with
pasteurized wiue. So far the best results seem to have been
obtained with a little device due to Rene Merman, of Bor-
deaux, which enables bottles to be completely filled without
uncorking them and without exposing the wine to contact
with air. We regret that the inventor refuses to authorize
us to describe it.
24 STUDIES ON WINE-STERILIZING MACHINES.
i
III.
HEATING WINE IN BULK.
The machines used for heating wine in bottles are com-
paratively few and not generally used. This is due no doubt
to the fact that bottled wine is generally of superior quality,
and that it has acquired during two or three years keeping
in casks, a relative resistance to germs of diseases, conse-
quently pasteurization is rarely necessary.
This does not apply to the machines used for heating wine
in bulk. They answer a far more general demand, and have
been designed under many different forms since Pasteur's
studies on the diseases of wines.
1. Arrangements tvithout Refrigerators. We will not de-
scribe the pasteurizers constructed for direct, intermittent, or
continuous heating, without refrigerators, as in these machines
the wine comes out warm and remains so a long time in the
casks, oxidizes, and matures too rapidly. .They are useful
in special cases, but they generally modify the qualities of
wine to too great an extent, to allow us to recommend their
use in the case of simple sterilization.
2. Intermittent arrangement with Refrigerators. The only
machines realizing to the fullest extent the conditions for
perfect sterilization of wines in casks are those in which
complete cooling takes place before the wine reaches the
cask. The majority of them are worked with a continuous
current. There is one, however, which has been recently
constructed and is intermittent. We will describe it first.
It is W. Kuhn's sterilizer.
3. Kuhn's Sterilizer. This machine was first invented for
the sterilization of beer, and was slightly modified for the
heating of wine. It is composed of a large cylindrical tank
closed at both ends, with double walls, and resting on two
cast-iron stands. (Fig. 11.) Inside this is a long tube run-
ning from one end to the other, bent in the shape of a spiral,
with the spires very close together. The two ends of the
tube D and P pass through the wall of the cylinder, and are
used for the exit of either warm or cold water. A coupling
tube P N allows the space comprised between the two walls
of the cylinder to be filled with warm or cold water, as the
case may be. The wine to be pasteurized is brought into the
HEATING WINE IN BULK.
25
central part of the cylinder and warm water injected through
the spiral tube, then directly the thermometer plunged into
the wine records the required temperature the warm water
is replaced by cold water. The pasteurized wine is therefore
Fig. 11. Kuhn's Sterilizer (transversal section).
cooled ^ as quickly as it was heated, and during the whole
operation is never exposed to contact with air. It is there-
fore returned to the casks at its initial temperature, as if it
had simply been submitted to racking.
Fig. 12 shows the complete installation of the plant.
UL
Fig. 12. Kuhn's Sterilizer.
26
STUDIES ON WINE-STERILIZING MACHINES.
With Kuhn's sterilizer one may pasteurize at a single
operation a great bulk of wine. If the cylinder was left
immobile during the whole operation, the wine would lose its
homogeneity ; to prevent this the cylinder is mounted on
rollers, and may be easily oscillated so as to mix all parts of
the liquid.
The movement of the cylinder during the cooling has also
the advantage of facilitating the re-dissolution of gases,
which might have been liberated during the heating and ac-
cumulated in the vacuum left in the top of the cylinder.
These disengaged gases, however, are not very abundant, on
account of the compression caused by the expansion of the
liquid retaining them in solution. ' This machine has been
tried at Bercy and gave satisfactory results.
4. Arrangement with Refrigerators and Continuous Circu-
lation. These machines should be formed of four parts, joined
n
Fig. 13. Diagrammatic section of machines with refrigerators and
continuous circulation (after Pasteur).
together as shown in the diagram (Fig. 13) borrowed from
Pasteur's Etudes sur le vin, if they are to work cheaply and
foe complete. These parts are :
1 st. A heat generator A.
2nd. A water jacket B heated directly by the heat
generator, transmitting this heat to the vessel
containing the wine.
HEATING WINE IN BULK. 27
3rd. A vessel C in which the wine reaches the maxi-
mum temperature of sterilization, the liquid
entering at the bottom and overflowing at the
top.
4th. A refrigerator D receiving the hot wine from
the top and letting it flow from the bottom at
the initial temperature. The cooling is
obtained by the wine itself, which, arriving
from the cask, enters the recipient E and
gradually rises as it becomes warmer.
With this arrangement the movement of the liquid
harmonizes with the various densities due to the heating or
cooling in different parts, the heated wine always rising and
the cool wine always descending.
5. Economic yield. Raulin has studied the working of
heat generators and established the following rules :
1st. With machines constructed on the same model
and geometrically similar, the rate of flow in
the unit of time varies as the square of the
linear dimensions and is proportionate to the
quantity of fuel used.
2nd. With machines having an equal volume but
differing in structure, the yield is proportionate
to the surface heated, the fuel used being
equal per unit of time in each case.
3rd. As a practical result it is found necessary to
increase as much as possible the surface heated
under a given volume, so as to obtain as
great a yield as possible with small machines.
The shape of these surfaces and their area has therefore a
preponderating influence on the yield. They also have very
great importance with regard to the sterilization and the
mounting and dismounting of machines.
6. Principal types of Machines. Continuous pasteurizing
machines may be, from this point of view, divided into
three classes : 1st, those with coiled tubes (worms) ; 2nd,
those with tubular bundles ; and 3rd, those with cylindrical
or helicoidal compartments.
Let us assume these different parts placed in similar
recipients, and let us compare the area of the surfaces
through which the exchange of temperature may take place,
-assuming the recipients to be cylindrical, and measuring, for
the sake of argument, 1 foot in diameter by 4 feet in height.
STUDIES ON WINE-STERILIZING MACHINES.
In such a cylinder a worm S made of a tube f inch in
section and having ten spires of 8 inches in diameter each
(Fig, 14) may be easily placed. A simple calculation results
in the following figures for each spire :
Length of tube
External surface
And for the whole worm
Total length
Total surface opened out ...
25'2 inches
0-4327 sq. ft.
21 feet
4-3057 sq. ft.
HEATING WINE IN BULK. 29
The heating or cooling surface is, therefore, in this case,
less than 5 square feet.
Let us substitute a tubular bundle formed of vertical
tubes 0-4 inch in diameter a (Fig. 15) for the worm. They
may be placed 0*4 inches apart in concentric circles of 9-J, 8,
6, 4|, 3J-, \\ inches in diameter.
The number of tubes in each row is
Circle 9 inches diameter ... 37 tubes
o" 01
O O.'..-'" ... 01
1 25
4J 18
r ^8" '' ... 12
1 ... ... 6
Total
If we add to this a tube in the centre we have a bundle
of 130 tubes, with a surface for exchange of temperatures
of:
For each tube ... 0-4058 sq. ft.
For the whole bundle ... 52-7450
The tubular bundle has, therefore, a surface of exchange
ten times greater than the worm.
If instead of tubular bundles we use concentric compart-
ments placed vertically 0*4 inch in thickness, b (Fig. 15) and
having diameters corresponding to those of the circles of
tubes in the previous arrangement, their total in horizontal
projection will be :
For the compartment 9|- inches in diameter, 29^ inches
- <^4
4 i ., n
3|
-"-2"
10
77
Total 8ft. Sin.
As each compartment has two surfaces and measures 4
feet in height the total surface of exchange of temperature
will be 8ft. Sin. x 4 x 2 = 69ft. 4in. It is, therefore,
larger than that of the tubular bundles.
30 STUDIES ON WLN'E-STEIIILIZING MACHINES.
The vertical compartment, helicoidal in shape, c (Fig. 15) y
having six spires with diameters corresponding to the six
cylindrical compartments, would offer a surface of exchange
practically equal to that of the previous arrangement.
These tubes, therefore, show very great differences, but
for the comparison to be complete we must take into account
the corresponding volumes of liquid and their respective
capacities. These volumes are :
For arrangement with worm, 3^ pints.
For arrangement with tubular bundles, 21 \ pints.
For arrangement with cylindrical or helicoidal com-
partments, 7 gallons.
The ratio of the surfaces of exchange expressed in square
feet and the volumes previously expressed in pints are in
round numbers :
For worm ... ... ... ... 20
tubular bundles ... ... ... 40
cylindrical or helicoidal compartments 20
' These figures are comparable, and it results from them
that worms and cylindrical or helicoidal compartments offer
relatively greater surfaces for the exchange of temperature
than tubular bundles.
The rate of flow for the same difference of level, not taking
friction into account, is (all things being equal) a function
of the horizontal sections, that is to say, proportionate to the
following figures :
With worm ... ... ... ... 3
tubular bundles ... ... ... 102
cylindrical or helicoidal compartments 265
From the above figures it follows that machines with
cylindrical or helicoidal compartments offer the greatest
advantages (all dimensions being equal). Their yield and
surface of exchange (absolute and relative) are greater. But
their construction presents special difficulties, and it is only
during the last few years that they have been overcome in a
practical manner.
The machines with tubular bundles, or worms, are much
more generally used because they are easier to construct and
easier to manage.
With all types of machines it is important to have them
constructed in such a way that all their parts may be easily
HEATING WINE IN BULK. 31
dismounted and cleaned, so that those in charge may ascer-
tain before every operation if the tinned tubes are in perfect
order.
If the whole surface in contact with wine is not tinned
the machine should not be used, as the wine would attack
the copper and become contaminated. On the other hand,
if there is the slightest hole in the tube the machine should
not be used, as pasteurization cannot be effected, on account
of the heated wine becoming mixed with non-heated wine
containing disease germs. Pure tin worms are much more
practical, for they are made with stout strong walls without
soldering, and are not attacked by wine.
The first condition a pasteurizer should realize is to bring
all parts of the wine to the required temperature, and to
maintain it at that temperature for a certain time.
It would not be sufficient, for instance, for a mixture of
cold and heated wine to accidentally reach that temperature
when coming out of the calefactor, for the ferment of the
former would not remain long enough at the temperature to
be killed, and the mixture would not be asepticised. With
machines provided with worms, the complete heating of the
liquid is assured by the length of the tube and by its slant-
ing position, which forces all parts, varying in density on
account of their different heat, to strike against each other,
become mixed, and come several times in contact with the
hot walls of the tube. In other machines, in which the axis
is generally vertical, the wine rises evenly and vertically,
and one might fear that that remaining at an equal distance
from the walls did not get sufficiently heated. But as a
matter of fact this accident is always avoided, for the liquid
travels through a very small column, and the height, together
with special arrangements, are always sufficient to force it
to become mixed during the course of the operation.
All these machines with continuous circulation and
refrigeration operated by means of cold wine, never bring
wine back exactly to its initial temperature. For fine wines
this difference should be reduced as much as possible, and
never be over 4 ; if the machine used gives a greater
difference, the wine must pass through a water refrigerator
before reaching the cask.
We will first describe machines with worms (coiled tubes) ;
second, machines with tubular bundles; third, machines
with cylindrical or helicoidal compartments.
STUDIES ON WINE-STERILIZING MACHINES.
A. MACHINES WITH COILED TUBES (WORMS).
1. Perrier-Deroy's Sterilizer. The first machine of this
kind was invented in 1869 by Perrier Bros., of Nimes,
and is described in Pasteur's work. It is now constructed
by Deroy, of Paris, and presents the following features
(Fig. 16) :-
The heat generator is composed of :
1st. A tubular boiler, with a fire grate inside,
heating the water jacket.
2nd. A worm tube immersed in the water,
passing into the central collecting cylin-
der, surrounded by warm water.
3rd. A fire grate surmounted by straight tubes
communicating with the funnel.
Fig. 16. Perrier-Deroy's Sterilize
The refrigerator consists of a cylindrical tank, containing
the worm, one end of which communicates with the heat
generator, the other end serving for the exit of wine.
HEATING WINE IN BULK. 33
The cold wine enters the machine by the tube L, and
passing through a delivery controlling tap, reaches the
bottom of the refrigerator, fills the annulary space, form-
ing a kind of worm parallel to the first worm. It then
reaches the heat generator (calefactor) through the horizon-
tal tube K, then descends into the worm of the calefactor,
rises through the collecting cylinder C, intermixing
thoroughly, and from there reaches the worm of the re-
frigerator through the tube G, where it becomes cooled by
contact with the cool wine surrounding the tube.
Thermometers, t, t' , t" record the temperature of the water
jacket, and that of the wine coming out of the calefactor,
and out of the refrigerator.
Before starting, the steam generator is filled with water,
through the plug M. When the level of the water reaches
the over-flow tap N, the plug M is closed, and the fire
lighted.
Directly the thermometer t records 80 C, the tap is
opened to allow air to escape, and the wine is introduced
through the delivery controlling tap L. When the wine has
filled the worm, collector and steam generator, it reaches the
tap, which is closed, and the flow of liquid, as well as the
fire, are regulated in such a way that the thermometer t'
continuously records the required maximum temperature for
pasteurization.
When the operation is finished the fire is put out, and all
the parts of the machine are emptied by taps fixed for that
purpose.
Perrier-Deroy's machine may be easily dismounted for
cleaning, and the re-tinning of the tubes performed without
difficulty. It is easy to supervise, and*. requires very
little fuel.
The cost and the yield are as follow :
Wine Treated per hour.
Cost.
No. 1
No. 2
66 gallons
132
32
48
No. 3
220 ,, 60
No. 4
440
88
10050.
34
STUDIES ON WINE-STERILIZING MACHINES.
2. BourdiVs Sterilizer. This sterilizer, patented in 1876
and 1884, is extensively used in the southern regions of
France. A plan of it is shown in Fig. 17.
It is composed of a vertical column for heating the wine
C, and of one or two other cylindrical columns R and R x con-
nected by tubes a and
cast-iron bed plate.
the whole machine resting on a
Fig. 17. Top and side views of Bourdil's Sterilizer.
The wine heater consists of a water jacket, heated by a
central fire grate F, inside the cylinder. Between the outside
wall and the fire grate, are two worms with concentric
spires S, immersed in the water, through which the wine
circulates. The thermometer t surrounded by a copper
tube to prevent it from getting broken, is placed at the exit
of the column, and records the maximum temperature
reached by the wine.
The construction of this machine may be slightly modified
so as to allow the use of coal, gas, or steam, for heating.
HEATING WINE IN BULK. 35
Each refrigerator is made of tinned copper, formed by a
completely closed column, filled with non-pasteurized wine,
in which a double worm S'S", conveying the heated wine is
completely submerged.
The exchange of temperature takes place through the
walls of the worm, in such a way that the wine which has
not yet been treated enters the calefactor already warm, and
the treated wine leaves the machine at its initial tem-
perature.
In each column the wine enters from the bottom, rises, is
collected by the tube a a! curved vertically, and carried to
the following column, or to the worm of the calefactor.
The machine is fed from a tank placed at a certain height
above it (tank, vat, cask) or by a pump P, the forcing hose
of which is coupled at r, at the bottom of the first re-
frigerator.
Owing to the pressure exerted in this way, the gases in
the wine do not become disengaged and the treated wine
may go back to the casks even if they are placed above the
level of the machine.
The calefactor is filled with water up to the level of the
over-flow tap placed at its upper part. All the taps are
closed except that of the exit /, which should be left open to
allow the air to escape ; a rubber hose is coupled to the tap /
the other end dipping into the cask which is to be filled.
The coupling r, is then connected with the pump or the tube
coming from the tank and the wine forced into the machine
so as to gradually fill all its parts. When it starts flowing
through the exit tap the pump is stopped and the fire lighted.
A few moments after wine is forced through, at intervals, to
measure the temperature of the liquid in the calefactor, and
when the required degree has been reached the machine is
worked continuously. The inflow of wine and the fire are
regulated according to the temperature indications of the
thermometers.
The first portions of wine coming out of the machine are
not sterilized and should be passed through again.
When the work is finished the fire is drawn and the
wine emptied through taps fitted for that purpose, if the
machine is not to be worked the following days, it is cleaned
with warm water until it runs out of the machine quite
clear.
c 2
36
STUDIES ON WINE-STERILIZING MACHINES.
Bourdil's machine is one of the cheapest to work, as shown
by the following table, giving the yields and cost for the
different models :
Cost.
i Yield per Hour, i
Number of
Columns.
Without Additional
Refrigerator.
With Additional
Refrigerator.
Gallons.
No. 1 ...
55
2 11
22
No. 2 ...
120
2
20
40
No. 3 ...
220 3
26
53
No. 4 ...
330 3 34
66
No. 5 ...
440 3 48
88
No. 6 ... 1 660 3 60
120
No. 7 ... 880 3
80
152
A second refrigerator is necessary in warm climates,
especially in summer, to allow the wine to be completely
cooled before returning it to the casks. This necessarily
increases the cost of the machine.
Owing to the double worms used in this arrangement, the
wine remains in contact with the warm water or the cool
wine a long time, therefore all its parts get completely inter-
mixed ; much more so than with machines having a single
worm. All parts of the liquid reach the temperature of
pasteurization, this is a very great advantage, especially for
wines which have not finished fermenting and have remained
sweet.
In special cases, to increase this mixing of the different
parts, Bourdil adds to his ' sterilizer a collecting cylinder
made of tinned copper provided with taps placed on different
levels.
The wine coming out of the calefactor is received in the
collector, remains in it from one to five minutes (this is
regulated by opening one of the taps at a certain level) and
passes on the refrigerating columns.
The rate of flow is not altered, but the prolonged action
of the heat kills even the most resistant disease germs.
The addition of this special collecting recipient increases
the cost of the machine by 10 per cent.
Bourdil's machine has been imitated in a very rough way
in other countries.
HEATING WINE IN BULK.
37
3. Velteris Sterilizer. Velten, who was the first to use
heat for the preservation of beer, invented a machine for
heating wine in 1886. Although this machine is not
generally used we will describe it, for it is simple, and its
disposition allows the wine to remain several minutes at the
temperature of sterilization, which renders it very useful for
the treatment of sweet wines. ' jS=tJ J
The calefactor is composed of a worm tube B (Fig. 18),
made of tinned copper or tin, submerged up to the level of
the tap N, in warm water, heated by a fire grate F, or by a
steam pipe if steam is used.
Fig. 18. Velten's Sterilizer.
The refrigerator A contains two worms C and D, the first
one surrounded by cold wine, the second surrounded by
cold water.
The wine enters through the tap E, gradually becomes
warm by contact with the worm 0, in which the warm wine
circulates ; from there it passes into the bottom part of the
worm B, and gradually gets warmer as it rises up to the
level of the thermometer T, which is placed a little below
the level of the water in the calefactor.
38
STUDIES ON WINE-STERILIZING MACHINES.
This thermometer records the maximum temperature the
wine reaches, which can be regulated either by the tempera-
ture of the water or by the rate of flow.
After the wine has reached the required temperature it
continues to rise in the worm B, instead of entering the
refrigerator directly,
as in other
ments, and
tains its
certain
which
worm
arrange-
it main-
heat for a
time, after
it reaches the
C, where it
begins to cool in con-
tact with the cold
wine, which is to be t
heated. It passes into
the worm D, where it
finishes cooling in con-
tact with cold water,
which enters the re-
frigerator at G- and
flows out at H, and
finally cooled it flows
out of the machine
through the tap M, to
which a hose may be
coupled.
4. Brehier's Steril-
izer. All the ma-
chines we have so far
described are com-
posed of several
columns, and there-
fore occupy a consider-
able space. Breeder's
machine, on the con-
trary, is formed of a
single column , and
occupies a very small
horizontal space.
The calefactor A and the refrigerator G (Fig. 19), are
concentric, and isolated from one another by an air space of
a few inches.
Fig. 19. Barrier's Sterilizer.
HEATING WINE IN BULK.
39
The wine enters through the coupling tap J, into the
hottom part of the refrigerator, fills the whole space between
the spires of the worm, penetrates into the calefactor, where
it circulates in a worm, and through a vertical collector
both surrounded by warm water.
The heated wine flows out of the calefactor, passes through
the box E, provided with a thermometer, and reaches,
through the tube F, the worm of the refrigerator submerged
in the cold wine ; finally, it flows out of the machine,
through the coupling-tap I at its initial temperature.
The water in the calefactor A is heated from the metallic
walls of the fire grate and through the vertical tubes carry-
ing the gases of combustion to the chimney. The level is
maintained constant by an overflow tap C. If this level
diminishes during the operation it is raised again by intro-
ducing more water through the plug B screwed on the
cover. The taps H and H 7 are used when filling the machine
to allow the air to escape, and during the operation to allow
the escape of gases which might accumulate in the tube
system, and prevent the free circulation of wine. Thjs,
however, may be avoided by forcing the wine under suffi-
cient pressure.
The cleaning taps K L and M allow the wine and water
remaining at the end of each operation to be emptied
out.
Brehier s machine has the advantages of being very com-
pact, and very simply constructed. The heating may be
done with either coal, gas, or steam.
The following table gives the dimensions, together with
the cost, of the principal models actually constructed :
Yield per Hour.
Height.
Horizonta
Projection.
Cost.
Gallons. ft. in.
88
5 3
27| in.
x 274 in.
40
110
6 6
3H in.
x 314 in.
44
132
6 10
354 in.
x 354 in.
50
176
7
374 in.
x 374 in.
58
220
7 4
39 in.
x 39 in.
68
330
8 3
43 in.
x 43 in.
96
5. Grenet aud Baurens* Sterilizer. Grenet, ex-demon-
strator to Pasteur, with the object of doing away with
recipients or compartments made of tinned copper,
40
STUDIES ON WINE-STEKILIZING MACHINES.
constructed, together with Baurens, & pasteurizer with con-
centric worms (Fig. 20) made completely of pure tin that
is to say, unaffected by wine.
This machine, which realizes in a practical way a mode of
construction already applied to Gervais' machine in 1827, is
composed of two principal parts, viz.. a calefactor A and
refrigerator B.
\
Fig. 20. Grenet and Baurens 1 Sterilizer with concentric worms.
The calefactor is formed by a cylindrical tank containing
warm water, which may be heated by coke, coal, wood, gas, or
any other fuel, or even by steam. An automatic tempera-
ture regulator may be added to it. A worm is submerged
in this tank, receiving the wine from the refrigerator by a
tube T'; the wine reaches the required temperature, and
flows out of the worm by the tube T, in which a thermometer
G is placed.
The tube T enters into the tube T' at I, and these two
concentric tubes coiling together, form the refrigerator.
HEATING WINE IN BULK. 41
The tank B surrounding this worm, may be filled with
cold water to increase the cooling power.
The two concentric tubes, the dimensions of which are
calculated in accordance with the friction of the liquid, are
introduced one into the other before coiling, and the space
between them is maintained by small bosses a fixed on the
outside of the smaller tube, leaving a uniform annular space
between the two tubes.
At the exit of 'the tank B, the two concentric tubes
separate. The tube T is connected with the tank by means
of a small glass tube M and a tap ; the tube T is bent
and connected by means of a second small glass tube L
with a hose used for filling the casks. The thermometer H
shows the temperature of the wine after the cooling opera-
tion is finished.
The wine leaving the feeding tank passes through the tap
C, penetrates inside the worm T of the refrigerator, rises
into that worm, reaches the bottom of the calefactor, rises
into the worm of the calefactor, and continues its course
through the annular space a, till it reaches the exit
tube F L.
At the beginning of the operation all the tubes are filled
with water, leaving the taps I, J, Kopen, to allow all the air
to escape. When the tubes are filled with water, these taps
are closed, and the heating begins. When the thermometer
(T shows the temperature at which the wine is to be
sterilized, the wine is forced through the tube G, pushing
the water before it. A small glass tube L allows one to
ascertain when the heated wine comes out.
When the operation is finished, water is again forced
through the tube C, pushing the wine remaining in the
machine before it, and the fire is put out.
If the pasteurizer is not to be used again, it should be
filled with a solution of borate of soda. This cheap anti-
septic has the double advantage of preventing any alteration
in the water and of keeping the inside of the tubes perfectly
sterilized, therefore dispensing with frequent cleaning.
The yield of the pasteurizer with concentric worms is in
direct relation to the height of the feeding tank. It may
therefore be modified at will.
As the wine travels under pressure, the gases and aromas,
which would have a tendency to become disengaged under
42 STUDIES ON WINE-STERILIZING MACHINES.
the influence of heat, are held in solution, or, at any rate, are
dissolved gradually and completely during the course
followed by the wine in the refrigerator.
On account of the large size of the worms, the surfaces of
exchange of temperatures are considerable. Grenet and
Baurens' machine has also the advantage of the worms
being entirely made of pure tin tubing, without any solder-
ing. The wine^ therefore, is never in contact with any other
metal, as is the case with other machines made of tin and
copper soldered with compounds containing lead.
Other constructors have also applied the principle of
concentric tubes to calefactors or refrigerators. We have
two examples of this in the pasteurizers of Gasquet, of
Oastres, and Perillot, of Bordeaux.
6. Gasqaefs Sterilizer. This machine is made of two
very distinct parts first, a pile of tubes, serving the purposes
of a heater or refrigerator ; second, a water jacket, provided
with a thermo-syphon.
The pile of tubes is in the shape of a quadrangular worm,
formed with tubes equal in length, assembled together by
Tight-angled couplings.
The word " worm," which does not seem to apply to an
assemblage with right angles, indicates, however, very well
in this case the winding round of the tubes, which have a
uniform slope of J inch per foot.
It is formed of two concentric tubes, made of tinned
copper. One of them A, is 1 inch in diameter ; the other
B, 2 inches (Figs. 21 and 22).
The bottom spire of the worm is provided with a third
outside tube C C' C" V" of 4 inches in diameter. The
union of these three tubes form the calefactor, while the
rest of the worm forms the refrigerator.
The mode of assembling the tubes is such that, by using
bent couplings of a special make, the mounting and dis-
mounting are easy, and, notwithstanding the wider part
formed by the couplings, the liquid current, which is to flow
through the tube B, and inside the tube A, is not compressed
at the points of junction of the straight tubes of the worm.
The tube A remains perfectly concentric to tube B. No
accumulation of air or vapour is possible during the filling
or during the working of the machine, and no liquid can
remain in the tubes after the machine has been emptied.
HEATING WINE IN BULK.
43
In the same way the large tubes C of the lower spire are
coupled, so as to remain perfectly concentric to the two
smaller tubes.
The tubes C rest on four cast-iron bed-plates, varying in
height, and regulating the slope of ^ inch per foot. The
rows of tubes B are started at regular distances by cast-iron
straps D, joining them together and keeping them at the
required distance apart.
44
STUDIES ON WINE-STERILIZING MACHINES.
This whole frame of tubes connects on one side by the
tube E with the feeding tank, and on the other by the tube
P with the casks to be filled with sterilized wine. The heat
generator is composed, as shown in the longitudinal section
(Figs. 21 and 22) of a vertical copper cylinder F, forming the
Fig. 23. Gasquet's Sterilizer (horizontal projection).
fire grate, narrowed at the top part so as to form a funnel.
A door p allows the fuel to be placed on the grate e. Another
cylinder G, also made of copper, forms, with the first one,
an annular space constituting a water-jacket. The top of
the latter cylinder is the shape of a collar g opened, and
isolated by a lining of wooden plates H.
The water jacket is fed automatically by the box J, with
which it is connected through a tube K, the box J being fed
through a flowing tap/', maintaining the water at constant
level.
This box may be displaced vertically, as ifc is fixed by a
nut upon a screw bolted on the body of the generator, and
worked by means of a special spanner. By turning the screw
one way or the other the box may be lowered or raised. .
The top of the water jacket is connected by tube I, with a
tube U (Fig. 23) at the highest point of the tube C, and the
bottom is connected by the tube I ' with the tube T at the
lowest point of the tube C //x . The whole of these tubes
HEATING WINE IN BULK. 45
form a true thermo-syphon. The water jacket is mounted
on a cast-iron frame forming a double basin, one of which is
perforated and constitutes an ash tray M. The cast-iron
ball m works as a valve, preventing the air passing through
it. The draft passes through the other basin N.
Working. The wine to be treated enters the worm at 0,
travels through the tube A, filling it and pushing the air
before it. It reaches the point T at the bottom of the pipe,
arrives at the box t' (Fig. 23, section ab) in the direction of
the arrow, and returns through the tube B in the annulary
space if' left between the two tubes. The wine rises through
the tube B up to the point 0, and reaches the cask through
the hose P.
On the other hand, the water arrives at a constant tem-
perature through the branch I and the thermo-syphon,
travels through the tubes C, C', C", C" 7 , becomes cool in con-
tact with the tube B containing the wine, which it heats, and
returns through the water jacket by the branch I' to regain
its temperature.
The wine travelling through the tube B reaches the
maximum temperature at the precise moment when it leaves
the point n, that is to say, at the point where the flow of
water is at its maximum temperature. The maximum tem-
perature of the wine is recorded by the thermometer V, fixed
in a brass cage to protect it.
The warm wine surrounding the tube A, which contains
cooler wine travelling in an opposite direction towards the
source of heat, exchanges its temperature with it during the
whole course it follows from the bottom to the top of the
worm, and gradually gets cooler till it comes out at a tem-
perature equal to that at which it entered the machine.
The flow is regulated at the exit by a delivery controlling-
tap X, the opening of which depends on the pressure of the
wine in the tube and the temperature at which it is to be
heated. The temperature in the water jacket is maintained
constant by a special device from which the heat generator
takes its name thermo-regulator .
Let us assume that the height at which the box J must
be fixed for the temperature of the water not to exceed
64 C. (a temperature sufficient with this machine to
pasteurize a wine at 60 C.) has been ascertained.
The water bath, the tubes I, I', and the space between
the tube C and the tube B, are completely filled with water
46 STUDIES ON WINE-STERILIZING MACHINES.
before lighting the fire. The level of the water is evidently
the same in the water bath as in the box J, as those two
vessels communicate by the tube L.
The fire is lighted, the water expands in volume, and its
circulation in the thermo-syphou begins. But as the heat
gradually gets higher the volume of the water increases and
its level rises in the water jacket, remaining fixed in the box
J, which is prevented by a special device from receiving the
warm water.
When the temperature reaches 64 C. the level of the
water in the water jacket is precisely that of the top of the
collar g. The slightest elevation of temperature will cause
the water to overflow in the space Q (Fig. 21) and reach,
through the tube R, the basin N, where it closes the draft
from the fire grate.
The basin is provided with a very small hole, which allows
the water to slowly run out in order to establish, after a few
minutes, the normal draft of the fire grate.
Immediately after the overflow of water from the water
jacket an inflow of cold water takes place from the box J, and
compensates the excessive heat due to the activity of the fire.
For these reasons the water in the water jacket can never
exceed the maximum temperature fixed beforehand. This
is one of the main advantages of Gasquet's pasteurizer it
avoids any excess of temperature in the calefactor, and there-
fore any " cooked " taste in the wine.
The machine is not provided with taps for the escapement
of air or gases, as they are not needed here first, because the
wine is heated at the lowest part under its maximum pressure
due to the height of the worms and the height of the feeding
tank above the machine ; second, because the vapours,
ethers, or gases are (notwithstanding the pressure, they
might have disengaged under the influence of heat) imme-
diately carried away by the slope of the liquid flow towards
cooler parts, where they are redissolved.
The great length of the tubes in the calefactor and in the
refrigerator, and the small thickness of the walls of the
central tubes, assure the complete heating and cooling of the
wine.
The temperature of the treated wine might be still lower
if the few top rows of tubes were surrounded with hessian
cloth kept wet. The evaporation produced would cause the
wine to flow out of the machine cooler than it entered it, and
HEATING WINE IN BULK. 47
this could be done by using a very small volume of water.
One might in this way dispense with the use of auxiliary
refrigerators, the use of which is often necessary in warm
climates, and usually greatly increases the cost of some
machines.
In the illustration the water bath and the worm tubes are
shown on the same level. It is better in practice to raise
the worm on four cast-iron columns, so as to bring the bottom
of the calefactor level with the tube I of the water bath. The
space between the four columns may be used for the filter or
the casks to be filled with the treated wine.
At the end of the operation the fire is removed, and the
worm tubes completely emptied by means of the tap Z, fixed
at their lowest point.
All the wine in the tubes A and B comes out at this tap,
and can be collected cool after cold water is substituted for
warm water in the tube C, which might easily be done by
connecting it with the tank supplying the cold water. The
tubes are then washed with warm water, and the tap Z left
open to allow them to drain.
If after the machine has been in use for a long time the
tubes become covered with tartar, and if the tartar cannot
be dissolved easily, one may pull the machine to pieces and
scratch-brush the inside and the outside of the tube without
difficulty. It is easy with Gasquet's machine to ascertain if
there is any leakage by plugging the extremities of the tubes
and filling them with water. The complete machine, with
water bath and 358 feet of tubing, sterilizing from 220 to
264 gallons per hour, is sold for 80.
7. Perillot's Sterilizer. The refrigerator of this machine
is also composed of concentric straight tubes 6ft. 6in. in
length, piled parallel to one another, and numbering 25.
They are fixed slantingly, so as to allow the cold wine to rise
while the treated wine descends in the opposite direction.
The calefactor is submerged in a water jacket placed on one
side, heated with coal, gas, or steam, but to allow the wine
to remain longer at the temperature of pasteurization it
circulates through a long tube surrounded with warm water
flowing from the water jacket in a thermo-syphon arrange-
ment. Thermometers fixed at different points show the
temperature reached by the wine.
We regret being unable to give an illustration of this
machine.
48 STUDIES ON WINE-STERILIZING MACHINES.
B. MACHINES WITH TUBULAR BUNDLES.
1. Terr el des Chene's and Victor Febvre's Sterilizer.
This machine, described by Pasteur in 1868, was probably
the first constructed with tubular bundles.
Victor Febvre has constructed it since 1875 in a slightly
modified form. It is composed of :
1st. A water jacket B (Fig. 24) made of galvanized
iron, a fire-box of copper, with a funnel pro-
vided with a damper, running through the
centre of the water jacket.
2nd. A calefactor C, made of multiple worms sub-
merged in the water.
3rd. A refrigerator R, in the shape of a horizontal
ring fixed to the water bath, to which it is
concentric, and containing a bundle of fine
tubes, through which the warm wine and the
cold wine exchange their temperature.
The cold wine enters the ring through the coupling E,
circulates round the small tubes, and after travelling right
round fl >ws out through the tubes s and enters the calefactor
at e. After reaching the maximum temperature it flows out
of the calefactor at ', records its temperature at a thermo-
meter tkj and enters the refrigerator through the tube e',
again travels right round, but inside the small tubes, and
finally flows out through the coupling S at a temperature
equal to that at which it entered the machine.
The mounting, working, and supervision of this machine
are easy and simple.
The feeding is effected by means of a pump, or by a tank
placed at a certain height above the machine. In the first
case the regulating is effected by pumping at a suitable
speed. In the second case it is done by means of a tap
placed on the feeding pipe, in this case the regulating is
much more effective. The man attending the machine
generally opens the tap more or less, according to the
indications of the thermometer, but it would be easy to
adapt an automatic regulator, checking the flow of wine
into the calefactor.
The heating may be done with coal, gas, or steam,
except in the case of the large machines treating 1,000 to
2,000 gallons per hour, which are all heated by steam
generated by a boiler.
HEATING WINE IN BULK.
49
When the operation is finished the fire is removed, and
the warm water pumped out and sent through the tube in
a direction opposite to that which it normally follows, that
is to say, forced through S and flowing out at E. The
deposit always left after the machine has heen used a certain
time may he easily removed in this way.
10050.
Fig. 24. Victor Febvre's Sterilizer.
D
50 STUDIES ON WINE-STERILIZING MACHINES.
Taps provided for the purpose allow the calefactor and
water bath to be completely emptied. The following table
gives the dimensions, rate of flow, and cost of the principal
models :
Nos.
Weight of the Horizontal
Machine. Surface.
Height
Total.
Yield per
Hour.
Cost.
3| gallons
4 8s.
1
110 Ibs. 5 sq. feet
6 feet
110
15
2
154 ,,
7 ,,
/ , ,
220
23
3
308 ,,
15
7ft. 9in.
440 ,,
37
Febvre's machine has therefore the advantage of occu-
pying a very small space, and of being light and easily
portable from one cellar to another. Its cost is very small
when compared with its yield. The refrigerator R and the
calefactor C may be easily removed, and the tank used for
heating water for the purpose of cleansing the casks. In
this case the taps r are used.
2. Ricaumont's Sterilizer. Ricaumont, a wine mer-
chant at Libourne, has heated wine in bulk since 1875.
He used Terrel des Chene's machine at first, but that being
too small for his purpose, he himself constructed, in 1884, a
large sterilizer, which has been in use in his cellar ever
since. It is built on the same principle as that of Terrel
des Chine's, and is composed of three principal parts, viz.,
a water jacket and calefactor A (Fig. 25), arid two
refrigerating cylinders, one C working with the cold wine
before it is treated, and the other D, with a continuous
current of cold Avater. All these parts are coupled
together with tubes 2^ inches in diameter.
The calefactor consists of a large vertical tank, in the
centre of which are two parallel collecting tubes B and B',
communicating by a number of secondary tubes G, \ inch
in diameter, and forming so many horizontal circles. The
whole of these tubes are submerged in warm water, which is
heated by means of steam. The tank is completely closed
and provided at the top with a safety valve. The excess of
water produced by the condensation of the steam flows
through a pipe into a condenser, and is used for feeding
the boiler. The refrigerators are both 1 2 inches in diameter
and 16 feet in length. They are coupled together, both
HEATING WINE IN BULK. 5}
sloping in opposite directions, so as to facilitate the flow of
liquid. They are fixed to the wall of the cellar by braces
T, near the calefactor, and, notwithstanding their great
Fig. 25. Ricaumont's Sterilizer.
length, are not cumbersome. They contain 200 secondary
tubes of a diameter equal to those of the calefactor, joined
in bundles, and in communication at both extremities with
transversal boxes or collectors, dividing the wine regularly
through the small tubes, mixing all its parts together and
insuring regularity of flow. The wine, forced by a pump
into the tube N, flows into the top refrigerator C ; sur-
rounding the bundles of small tubes it reaches the exit tube
E, through which it flows into the calefactor. After flowing
through the division tubes G it leaves the calefactor, records
its temperature at a thermometer H and enters, through
the tube F on the left, the top collector of the refrigerator
C. It travels through the bundles of small tubes, gets
cooler, reaches the collector I, and from there passes in the
bundle of small tubes of the bottom refrigerator D. It
finally flows out through the tube L into the casks. The
water for cooling purposes enters through the tube P and is
discharged through the tube 0.
Ricaumont's machine cannot, on account of its large
dimensions, be used by wine-makers for one year's vintage
only, but it is found very useful by wine merchants to heat
large quantities of wine.
52
STUDIES ON WINE-STERILIZING MACHINES.
Taps placed at M allow three distinct operations to be per-
formed, the wine following the same course the whole time.
* 1st. To completely cool the wine and bring it down to
the temperature of the water in the second refrigerator.
2nd. To allow the wine to flow out at a mean temperature
between the initial degree and the degree of pasteurization.
This is done by using the top refrigerator alone.
3rd. To heat the wine and allow it to flow out warm.
This is done by preventing the cold water and the cold
wine from flowing in the refrigerators, and in this case the
wine flows directly into the calefactor from the tube M.
3. Landers Sterilizer. Land^, of Libourne, condensed
all the parts of the above sterilizer into one single column.
Fig. 26. Lande's Pasteurizer.
Fig. 27. Landers Pasteurizer (horizontal section).
HEATING WINE IN BULK.
53
His machine is portable, not cumbersome, and one of the
most practical. Fig. 26 shows the whole machine, and Figs.
27 and 29 give horizontal and vertical sections of it.
It is composed of three concentric parts a water bath
E, a calefactor C, and a refrigerator R (Fig. 27), forming one
column resting on a single bed-plate. The water bath is
tubular, and maybe heated with coal ; the tubes t, dividing the
mass of the water, considerably increase the heating surface,
and allow the better utilization of the heat of the fire. On
top is a kind of conical plug, the weight of which is calculated
to allow the water to overflow if the temperature rises too
high through the inexperience of the workmen. This water
drops on the fire and puts it out, preventing any accident.
Fig. 28. Lande's Pasteurizer (new arrangement of fire-box).
This machine is also modified, so as to allow heating with
either gas or steam. In the first case, a gas stove is sub-
stituted for the fire grate. In the second case, steam from a
boiler arrives through the cock V (Fig. 26) in a worm, ending
54 STUDIES "ON WINE-STERILIZING MACHINES.
with a special device to prevent the noise resulting from the
condensation of steam. The overflow of this condensation is
removed by a lateral tube maintaining the level in the boiler
constant. The newest machines, heated with gas or coal,
have a fire-box of special construction, allowing rapid and
regular heating. The fire-box (Fig. 28) is composed of a
rectangular case C, surrounded by water, on the top of which
a funnel is fixed. A series of tubes, inch in diameter, are
fixed between the top and lateral walls of the fire-box, as
shown in the figure. These small thermo-syphons offer a
surface of heating of 21 to 43 square feet, according to the
size of the machine. For heating with gas, a plate D is
inserted, closing the bottom of the fire-box, and gas-burners
B, placed on it. These have a large section, to allow the free
access of air and the complete combustion of the gas. A
small mica window placed on the side of the fire-box allows
supervision of the burners. The water in the water jacket
reaches 65 or 70 C. in 15 minutes.
The calefactor C is formed of a bundle of small vertical
tubes 0, allowing the two collectors to communicate. The
whole device is submerged in the warm water. The wine
from the refrigerator flows into the bottom collector througli
the tube N, rises into the bundle of small tubes, reaching the
top collector, from which it flows by the tube M.
The refrigerator R, opened out in vertical projection in Fig.
29, is composed of two hollow rings, joined like those of the
calefactor by a large number of small vertical tubes v'. It
is formed of four adjacent boxes D, D', D", D f// , communi-
cating by openings made through the partitions.
The cold wine arrives at A, flows in the four compartments
surrounding the small tubes, and begins to get warmer. It
then flows into the calefactor through the tube n, where it
reaches its maximum temperature. It flows out of the cale-
factor through the tube m, and returns to the refrigerator,
passing through the small tubes, where it becomes cold. It
passes successively through the collectors 5, 4, 3, 2, 1, and
flows out of the machine at B, at the initial temperature.
The thermometer t (Fig. 26) indicates the maximum tem-
perature of the wine coming out of the calefactor.
The refrigerating power of the machine may be increased,
without altering its dimensions, by simply increasing the
number of compartments, thus forcing the wine to remain
longer in contact with the cooling tubes.
HEATING WINE IN BULK.
55
The gases and volatile matters disengaged by the heat are
collected in the top of the machine by small tubes n, n 1 (Fig.
29), connected with two independent horizontal tubes p and//
carrying them into the cold wine, where they are again
dissolved.
% Taps placed at the lowest part of the machine allow it to
be quickly emptied and cleaned.
Landers machine has all the advantages of machines with
vertical tubular bundles, great division of the wine, and,
therefore, large surface of heating and cooling, all parts of
the wine reaching the required temperature of pasteurization ;
minimum internal friction of the liquid, as well as upon the
56 STUDIES ON WINE-STERILIZING MACHINES.
walls of the recipient ; rapid circulation, and large yield. It
occupies a very small space, is easily pulled to pieces,
examined and cleaned, and may be worked with large or
small differences of level.
With the new improved machines the outer walls may be
removed, exposing the whole bundle of tubes, and allowing
them to be cleaned. Following is the cost of the different
models:
Nos.
Yield per Hour.
Cost.
Supplementary Cost of Heating
with
Gas.
Steam.
1
2
3
4
5
99 to 110 gallons
198 to 220 ,,
330 to 440 ,,
500 to 572
660 to 770 ,,
49
62
80
104
152
6
8
9
10
12
i
S.
2
3
3 8
4
4 8
4. Pommier de Saint- Joannis*' Sterilizer. This steri-
lizer, invented in 1872, is one of the most generally used in
the South of France, Spain, and Algeria. The calefactor is
provided with a worm tube, and the refrigerator with a
bundle of small straight tubes. The section (Fig. 30) shows
the arrangement of the different parts of the machine, and
Fig. 31 gives a view of the complete machine. The wine is
pumped into the tank C, reaches the bottom of the refrige-
rator through the delivery controlling tap E, rises between
the interstices of the bundle of small tubes, and flows into
the second refrigerator or into the calefactor, as the case
may be. It circulates in the calefactor from bottom to top,
and gradually gets warmer in contact with the warm water
as it rises. The maximum temperature reached is recorded
by a thermometer H. .The wine passes through the tube
D, in the top of the calefactor, descends through the small
tubes, reaches the bottom of the calefactor, and is carried
by a tube G, to the casks.
The gases, ethers, or vapours disengaged during the opera-
tion collect in B, and are condensed in a tube traversing the
wine-feeding tank, reaching the exit tube at G.
When the operation is finished, the wine contained in the
machine is emptied through small taps placed towards the
bottom ; the water in the water jacket is left in the machine
as well as the fire, while cold water is forced through the
HEATING WINE IN BULK.
57
machine until it comes out quite clear. It is only after this
cleaning is finished that the water jacket is emptied and the
fire removed.
If the flow of liquid diminishes through deposition of
tartar, cleaning is effected in the ordinary way, simply add-
ing 1 per cent, of hydrochloric acid to the water. The
following table shows the capacity of the different model s r
together with their cost :
Nos.
Number of
Refrigerators.
Yield per Hour.
Cost of Machines heated with
Coal.
Gas.
Steam.
Gallons.
1
1
. 33
18
.. .
2
1
66
32
...
3
1
132
52
56
48
4
2
286
68
84
92
5
2
440
92
112
124
6
2
660
128
152
7
2 or 3
990
182
208
...
8
2 or 3
1,320
240
260
...
5. Houdart's Sterilizer. This sterilizer is one of the best
on the market. It is composed of three parts.
1st. A calefactor C (Fig. 32), in which the wine is-
heated in contact with Water through a,
bundle of parallel tubes of very small
diameter, tinned inside and outside, or, better,,
made of pure tin.
2nd. A thermo-syphon water jacket D, where the water
is heated. This may be done either by gas or
steam.
In the first case (Fig. 32) the gas passes through an
automatic regulator, and is carried to burners, the flame of
which is directed towards the interior by expanded copper
tubes, which reach the funnel after passing two or three
times through the water.
In the second case (Fig. 33) steam from a boiler passes
through an automatic regulator, and is carried into the
tubes of the water bath.
The warm water flowing out of the calefactor rises through
the large tube M (Fig. 32), reaches the wine heater, and,
after becoming cold in contact with the wine, returns to the
calefactor through the tube N, which completes the thermo-
syphon.
-58 STUDIES ON WINE-STERILIZING MACHINES.
The thermo-syphon is fed from the water contained in the
recipient E.
3rd. A refrigerator B, in which the wine flowing out
of the calefactor is cooled by contact with cold
wine, through bundles of tubes similar to
those of the wine heater.
Fig. 30. Pommier's Sterilizer (section).
The wine flows into the tank A, its level being kept
constant by a tap connected with a floater. It travels
through the vertical tube H, which is provided with a
HEATING WINE IN BULK.
59
delivery controlling tap I, reaches the bottom of the wine
refrigerator, rises outside the bundle of small tubes, and
ilows through the tube J, which carries it to the bottom of
the wine heater. It rises through the bundle of tin tubes.
Fig. 31. - Pommier's Sterilizer with two refrigerators.
After completely absorbing the heat of the water it flows
through the lateral tube K, reaches the tubular bundle of
the refrigerator, becomes cold as it descends, and finally
leaves the machine through the tube L at the initial
temperature.
Two thermometers indicate, one the maximum temperature
of the heated wine, the other that of the water in the water
jacket. A self-registering thermometer is often added. This
allows one to follow the course of the operation in all its
details, and to check exactly how it was conducted.
60
STUDIES ON WINE-STERILIZING MACHINES.
The gases and aromatic products disengaged from the
wine under the action of heat collect in the top of the
Fig. 32.-Houdart's Sterilizer, heated by gas.
calefactor and of the refrigerating column, and pass through
small tuhes immersed in the tank A containing the wine.
They are condensed there and carried into the tube L r
where they are re-dissolved in the cold wine.
The combustion of the gas is regulated so as to insure a,
constant and uniform temperature, and prevent any sudden
elevation of temperature. This is done by means of the
combination of a spirit worm (Fig. 34) and regulator
(Fig. 35) connected by a small tube.
The worm G is immersed in the upper part of the
refrigerator in the hot wine coming out of the calefactor
through the tube K. The spirit expands under the
influence of heat, and exerts a certain pressure on the
HEATING WINE IN BULK.
61
membrane M of the regulator, which is placed at a short
distance from the opening of the tube N, through which the
gas arrives. This gas, coming out of the tube P, feeds,
therefore, more or less, the burners of the *ther mo-syphon.
The box of the membrane communicates with a bottle
filled with water and surmounted by a graduated tube D,
open at the top. When the spirit expands it rises more or
less in the tube, and indicates the pressure upon the
membrane M. It is therefore easy to regulate the pressure.
The tube is only fixed after the hot wine has filled the tank
of the spirit worm G for twenty minutes at least.
In the case of the orifice of the tube N being completely
closed through the membrane being too much raised, a
second tube of small diameter feeds a small gas burner
(pilot) which keeps the burner in the calefactor alight.
Spirit is poured into the tube A where the worm starts
till it reaches the bottom of the tube D. The tube A is then
closed, being careful not to introduce any air into the
machine.
Fig. 33. Houdart's Sterilizer, heated by steam
STUDIES ON WINE-STERILIZING MACHINES.
The tank E is filled with water (Fig. 32) so as to
completely fill the water jacket D, and the column of the
calefactor C to a level of J inch to 1 inch from the bottom'
plate E. It is necessary to leave that space to allow for'
the expansion under the in-
fluence of heat. During this
operation the tap must
remain open, to allow the air
to escape, and it is closed
half-an-hour only after the
work is started.
The wine in the tank A
is introduced through the
delivery controlling tap I ?
and passes round the tubes
of the refrigerator B. It fills
the tubes of the calefactor
and arrives in the tube C ;
when it flows through the
small tap fixed on the top of
this tube, this tap and the
tap I are closed and the fire
lighted.
If the heating is to be
done with gas, the whole
battery of burners, which is
articulated at the bottom,
is thrown backwards ; the
taps of all the burners are
closed, and the damper of the funnel being open, a few wood
chips are burnt in the smoke box on the opposite side to create
a draught. When the draught is sufficient the burners are
lighted and the battery thrown up again in its normal
position, being careful that the end of each burner corre-
sponds with the entrance of each tube. The flames are
drawn through these tubes and the gases from the combus-
tion escape through the funnel. When the thermometer
N indicates 60 C. the tap I is slightly opened, so as
to allow the wine to flow out at K at the required
temperature of pasteurization. Soon after the wine
which has been heated flows out of the tube L r
thoroughly cooled, and passing through a hose, enters the
cask.
Fig. 34. Spirit worm of the regulator of
Houdart's Sterilizer.
HEATING WINE IN BULK.
The rate of flow is regulated with a thermometer K, and
a delivery-controlling tap I. The heat is regulated auto-
matically with the spirit regulator already described.
Houdart's machine does not require any special super-
vision after the start. If the heating is done by steam,
that steam, coming out of the regulator, arrives in the worm
of the calefactor (Fig. 33), where it condenses, and the
Fig. 35. Spirit regulator of Houdart's Sterilizer.
taps at the entrance and exit must be regulated in such a
way as to allow only water to pass out. When the operation
is finished the gas or steam is turned off, and the machine
emptied by means of taps provided for that purpose.
Houdart's machine fulfils all the conditions required for
effective pasteurization. The wine is heated and brought
back to its initial temperature out of contact with air, the
heating is regular and automatic, the temperature of the
water is only slightly above that to which the wine requires
to-be heated, and the wine retains all its gases and aroma.
The thermometers are easy to examine, the delivery
controlling tap is at a convenient height for the workmen
to use it when necessary, it requires a very small space
horizontally, and owing to its large area for heating and
cooling, the wine comes out of the machine at a tempera-
ture only slightly above that at which it entered it.
64
STUDIES ON WINE-STERILIZING MACHINES.
The dimensions and costs of the different models put on
the market are as follow :
Heating with Gas.
Heating with Steam.
Total
Yield
Nos.
Height.
Projection.
per Hour.
Without
With
Without
With
Regulator.
Regulator.
Regulator.
Regulator
Ft. In.
Ft. In.
Gallons.
s.
S.
1
8 6
2 7
110 to 132
79
87 10
67 8
72
2
8 6
4
220 to 222
134
144
119
124
3
9 9
6 8
440 to 484
220
236
202
208
6. BesnarcFs Sterilizer. Besnard has recently constructed
a pasteurizer in which the heating is done by kerosene. It
offers great advantages to small proprietors or consumers, or
those who desire to sterilize a small quantity of wine only.
Although not provided with a bundle of small 'tubes this steril-
izer belongs to the group of machines with tubular bundles.
It is composed of an annulary tank R (Fig. 36), through
which passes a series of flat vertical tubes T ; through these
the exchange of temperature takes place. The tops of these
tubes are in communication with the top of the recipient, the
lower ends are fixed on a circular plate resting on the bottom
of the tank, and are in communication with the annulary space
K under the plate. This space is connected with a tube A
for the exit of the treated wine 7 and the entrance tube is
connected with the recipient T a little above the space K.
A system of tubes t, and a lens-shaped vessel L, com-
municates with the water heater C, through the tubes D and E,
these exchange their heat with the wine at the upper part of
the machine. This system constitutes a veritable thermo-
syphon through which the warm water rises in E up to the
lens L, and returns to the water heater through the tube D
after being cooled in contact with the wine.
The non-treated wine arrives in a tank provided with a
tap and a floater M, and reaches the pasteurizer through the
tube Q, which is connected with a delivery controlling tap S ;
it rises in the recipient R surrounding the tubes T, absorbing
the heat of the treated wine which descends through these
tubes ; it continues heating in contact with the tube t and
the lens L, descends through the flat tube where it gradually
gets colder, and flows out of K at a temperature only
slightly above the initial temperature.
The gases, ethers, and other volatile products of wine
which become disengaged under the action of heat, are
HEATING WINE IN BULK.
65
10050.
Fig. 36,-Besnard's Sterilizer, heate J with kerosene.
E
6(3 STUDIES ON WINE- STERILIZING MACHINES.
gathered in N at the upper part of the machine, pass
through' the tube and arrive in the worm 1, where they
condense in contact with the cold wine contained in the tank,
and are restituted in P to the cold wine just before its exit.
The aperture of the tube S is regulated by observing the
thermometer for a few minutes ; when it indicates a con-
stant temperature the regularity of working is assured, for
the level of the wine in the upper tank remains constant as
the tap M, provided with a floater, prevents the pressure in
the tube Q from varying.
Before starting the machine, water is poured through the
funnel e after having opened the taps G and H. When the
whole system is full, the kerosene lamps are lighted, the
wicks being raised as high as possible, without however
allowing them to smoke. As soon as the water in the
lens-shaped vessel L begins to get warmer, the tap S is
opened, and the tank R rilled with wine until it begins to
overflow through the tube A. The circulation of wine is
only completely established when the thermometer placed
on the top of the machine indicates the required temperature
of pasteurization. This temperature is maintained constant
by opening the delivery controlling tap more or less.
If the pasteurization is to be stopped (for the night for
instance), the machine is left completely filled with the
liquids, and, next morning, the lamps are lighted and the tap S
opened when the required temperature is reached. When
the machine is to stop working for several days it is com-
pletely emptied through taps, ad hoc, the couplings
unscrewed, and the tank separated from the water jacket.
All the thumb-screws are undone, the top plate and the
outside cylinder removed so that the tubes remain visible
from the outside ; those tubes can also be removed as they
simply rest on the bottom of the tank.
All the surfaces in contact with wine are easy to examine
and clean.
This pasteurizer differs from all the machines we have
studied in so far that the mode of heating with kerosene
is new, and that its compactness and lightness make it easily
portable. Following is the cost of the different models :
Nos.
Total Height.
Yield per 10 Hours.
Cost with Wheels.
1
2
6ft. 6in.
7ft. 4in.
/>50 gallons
1,320 gallons
22
40
The expense of kerosene is a little over IJd. per 1UO
gallons of wine treated.
HEATING WINE IN BULK. 67
C. MACHINES WITH CYLINDRICAL OR
HELICOIDAL COMPARTMENTS.
Giret and Vinas' machine (1866) was the first in which
cylindrical compartments were used for cooling the wine,
but the number of these compartments was too small, the
surfaces for exchange of temperature were therefore too
much reduced.
1. Raulin's Sterilizer. Raulin adopted later on a more
rational disposition of the compartments, and utilized
annulary boxes made of a series of concentric cylinders for
the hot-air box, water-heater, calefactor, and refrigerator.
His machine, which was described in the second edition of
Pasteur's Etudes sur le vin for the first time, is shown Fig.
37. It consists of -four similar groupments of cylindrical
boxes made of copper v e. Each of these is made of an
annulary recipient 6, open at the top, closed at the bottom,
and containing a smaller recipient 0, similar in shape, and
closed at both extremities. The open recipients are in com-
munication. They are full of water, and serve as a water
jacket ; the closed recipients are independent of one another,
and constitute the wine heater or calefactor. All the parts
in contact with wine are tinned. The fire grate is shown in
F. Heated air circulates through the space f between the
different groupments of boxes, and reaches the funnel. The
cold wine enters the three boxes at the same time by tubes
a, reaches the bottom and passes out through the tubes b,
reaching the bottom of the central box v t. It rises through
that central collector, all its parts intermixing as they rise to
the temperature of 60C. It is then received in a hori-
zontal collector, from which it flows towards the casks
through a tube s, after recording its temperature at a ther-
mometer t.
The level of the water in the water jacket is kept constant
by pouring water through the glass funnel i, connected with
the water jacket by a closed tube.
This machine has no refrigerator, but if .one were needed
it would be easy to add to the machine an annulary box
closed at the top by a movable circular box, containing
another one completely closed. The cold wine would enter
the machine through one of these boxes, and the treated
E2
68
STUDIES ON WINE-STERILIZING MACHINES.
wine would go out through the other. In this arrangement
the shape of the boxes, and their large volume, prevent any
obstruction and any ir-
regularity in heating.
The feeding tubes and
exit tubes for the wine
are connected to the boxes
by a rubber hose. It is
therefore easy to pull the
machine to pieces quickly,
and to clean it easily. The
whole machine may be
easily inspected, tinned
again, or leakage stopped,
as when the different parts
have been pulled to pieces
they are simply so many
independent boxes.
Raulin's machine does
not seem to have been
generally adopted.
2. Nabouleix's Steril-
izer. In January 1892,
Nabouleix patented a pas-
teurizer in which the sur-
faces for exchange of
temperature were made of
helicoidal boxes.
This machine is com-
posed of three distinct
parts
1st. A boiler D (Fig.
38), in which the water
is heated. The warm
water comes out of the
calefactor through the tube
F ol the thermo-syphon,
and re turns to it when cold
through the tube G. The
heating is done with gas or
coal, but gas is preferable,
because it is easier to
regulate.
Fig. 37. Eaulin's Sterilizer.
HEATING WINE IN BULK. OVJ
2nd. A refrigerator B, made of plates rolled round
parallel to each other, and forming* two vertical, helicoidal
boxes, independent of one another, fixed in such a way
that the cold wine circulates in one of them, while the hot
wine circulates in the other.
Fig. 38. Nabouleix's Sterilizer.
The box containing the cold wine is provided with a tube
H, and the box containing the warm wine is in communica-
tion with the calefactor O, an opening being made through
the partition separating B and C.
3rd. A calefactor C, containing a helicoidal compartment
into which the wine flows, is heated at the expense of
the water of the ther mo-syphon. The wine flows out from
the centre, records its temperature at a thermometer N, and
70 STUDIES ON WINE-STERILIZING MACHINES.
then reaches the refrigerator B through the vertical tube I,
which has a large diameter so as to keep the wiue a longer
time at the temperature of pasteurization. After the wine
has been brought down to the initial temperature it travels
through the tube J towards the casks. The degree of cool-
ing depends on the number of spires contained in the refri-
gerator B. By increasing the number of plates rolled in
spiral shape, one may reduce the temperature to a degree
equal to that at which the wine enters the machine. All the
gases escape in B or C, are collected in the tube I, pass
through the box M, and are carried into the cold wine near
its exit, to be re-dissolved in it.
The boiler D and the thernio-syphon are only necessary if
the heating is done with gas or coal. If steam is used it is
carried directly into the water jacket C, therefore the
machines used with steam are cheaper.
The working of Nabouleix's sterilizer is very simple, and
the regulating is easily done with the delivery controlling tap
A, and the thermometer K Following are the different
models and cost :
Cost.
Nos.
Yield at 60C. per Hour.
Steam Heating.
Gas Heathig.
I
132 to 154 gallons.
60
72
1
264 to 352
80
102
2
550 to 616
140
156
3
990 to 1,100 ,,
232
250
3. Laurent 's Sterilizer. This machine, known under
the name of Sterilizer-Recuperator is built by the General
Aerohydraulic Co. It is shown in Fig. 39, and consists of
two principal parts, A and B, connected by two tubes, U and
V, and both bolted on a truck C D.
The column B is the calefactor and water jacket. It con-
tains a worm surrounded by warm water, through which the
non-treated wine travels from bottom to top. The heating
is done with gas or coal, in the latter case the draught is
regulated by the damper X.
The cylinder A has a refrigerator or recuperator. It con-
tains two vertical helicoidal compartments side by side,
HEATING WINE IN BULK.
71
independent in all their parts. They are formed of two
metallic sheets kept a few tenths of an inch apart by
narrow braces. They are rolled in spiral shapes round a
central tube, the end of each sheet being soldered in such a
way as to obtain a system of two winding channels
parallel and adjacent.
Fig. 39. Laurent's Sterilizer-Recuperator.
The space between the plates and their stanchness are
secured by rubber bands, and by the pressure of the two
plates closing the cylinder at top and bottom.
In the horizontal section (Fig. 40), one of the compartments
is shown in black, and it is in this that the warm wine
coming out of the calefactor travels. The cold wine travels
in the other compartment (shown in white) before returning
to the calefactor. The two liquids, warm and cold, travel in
opposite directions through a very long circuit in which the
exchange of temperatures takes place regularly and
gradually, and is as complete as possible.
iS STUDIES ON WINE-STERILIZING MACHINES.
The recuperation of the heat is an important advantage
from an economical point of view, as the fuel consumption
is diminished. According to the constructors, 3 J Ibs. of
coal are sufficient to treat 220 gallons per hour under a
pressure of 6ft. lOin. The wine enters the machine through
the coupling E, passes through the filter G, and descends in
Fig. 40. Laurent's Sterilizer (horizontal section).
Z. It travels from the centre towards the periphery, and
passes out through the tube U, is sterilized in the calefactor,
flows back through the tube V in the recuperator after
recording its temperature at the thermometer I. It
circulates now in the second compartment from the periphery
towards the centre, where it is collected in tube W, and
delivered in the cask through a hose coupled at N. A
thermometer may be placed in H to record the temperature
of the wine coming out of the machine.
The machine works under pressure, and for this reason as
well as on account of the long course the wine has to follow
during its cooling, the gases contained in the wine only
disengage in very small quantities, and are totally restituted
before the exit. A pressure gauge M, records the pressure
at which the machine is working.
Before starting, the water bath is filled with water, and
the wine introduced into the recuperator till it overflows in
N. The fire is then lighted, and when the thermometer
indicates the required temperature the feed tap is slowly
opened to avoid a fall in the temperature, and the rate of
flow as well as the draught in the fire grate are regulated.
The first 10 gallons passing through the machine must be
treated again.
HEATING WINE IN BULK. 73
At the end of the operation the sterilizer is completely
emptied by opening the three tubes J 3' and K. The
whole machine is cleaned with a strong current of water,
and after being cleaned is kept full of water.
Laurent's machine has the advantage of occupying a very
small space (3ft. 5in. x oft. Tin. x 3ft. Tin.), and -of being
easily portable and shifted from one cask to another in the
cellar. Finally, it requires no special installation and is
sold ready mounted.
The arrangement of bolts allow both compartments to be
pulled apart as often as required to ascertain if there is
any leakage. This is done by completely emptying the
machine -and unscrewing the coupling V ; when this is done
the tap of one of the compartments being left open, water is
forced into the other. If there is any leakage the water
will come out of the open tap.
The cost of the complete machine, which treats about 220
gallons per hour under a pressure of 6ft. lOin., is 80.
74 STUDIES OX WINE-STERILIZING MACHINES.
IV.
STERILIZATION OF CASKS.
It is of the utmost importance to receive the treated wine
in sterilized casks if we desire not to lose the benefit of
pasteurization. This precaution is above all necessary if
the casks previously contained diseased wines, for in this
case the disease germs would start multiplying in the
sterilized wine and alter it again.
Casks may he sterilized by washing them with boiling
water, but it is safer and handier to steam them. Any
boiler can be used for this purpose, for instance we 'may use
the boiler of the pasteurizer. This is shown in Fig. 33,
page 61. The steam arrives under pressure in a vertical
pipe, above which the cellarman places the bung-hole of the
cask. It spreads inside all over the cask, and the condensed
water falls through the bung-hole, the cask being at the
same time cleaned and sterilized.
Different types of boilers have also been constructed for
this purpose. One of the best is that of Bourdil, which,
under a small volume, can be used as water heater or steam
generator. It is composed of three superposed recipients,
A, B, C (Fig. 41), through which a vertical funnel passes, for
the escape of the gases of combustion. The top recipient A
is used as feeder, and receives the cold water, which comes
down through a perforated tube E to the bottom of the cale-
factor B. The warm water flows into the top part of the
tube E', which carries it to the bottom of the boiler C. The
calefactor B is in communication with the outside by tube
B'. A glass tube H serves to ascertain the level of the
water in the boiler.
A safety valve K is fixed on top of the boiler, and a
whistle M can be connected at L if the boiling water is not
used, or a rubber hose may replace the whistle if boiling
water is required.
In the first case the whistle indicates when the water is
boiling. This boiling water is taken out through the tap R
and poured directly into the cask to be sterilized. In the
second case the safety valve limits the pressure in the boiler,
and the hose N is used to inject the steam into the cask.
The fire and feeding tap should be regulated in such a way
us to keep the level of the water in the boiler constant.
After the casks have cooled and drained they are sulphured
STERILIZATION OF CASKS.
75
Bourdil's boiler is portable, and is made in two sizes, they
cost respectively 14 8s. and 16.
When the machine is stationary the top tank is provided
with a tap connected by a rod to a floater reaching the
boiler. When the level of the water diminishes in the boiler
the floater is lowered and the feeding tap opened. The level
of the water rises in the boiler and closes the feeding tap.
In large cellars, working constantly with a great number
of pipes or hoses, it is desirable to completely sterilize casks
and pipes by injecting steam through them to clean them as
well as to kill all serins of diseases.
E
tf. 41. Bourdil's Boiler for Sterilizing Casks.
76 STUDIES ON WINE-STERILIZING MACHINES.
When once a wine has been carefully sterilized it is not
subject to diseases. It can immediately be put into casks,
kept bung sideways, racked or fined, and later on bottled, as
if it had not been sterilized at all. Experience has proved
that the few germs which might fall into the wine during
these manipulations can never develop. This naturally
would not apply to blends of sterilized wine and diseased
wine in which the microscope has shown the presence of
disease ferments. This is self evident, and we are astonished
to see in a great number of cellars blends made of treated
and non-treated wines, destroying the eifect of steriliza-
tion.
APPENDIX. 77
APPENDIX.
PRESERVATION OF UNFERMENTED
GRAPE-MUST.
By FEEDEEIC T. BIOLETTI and A. M. DAL PIAZ.
Bulletin No. 130, University of California, 1900.
The use of unfermented grape-juice or
beverage, both in health and sickness, has been common in
vine-growing countries from time immemorial. It has,
however, until lately been restricted to the immediate
vicinity of the vineyards and the season of ripe grapes.
This is owing to the great facility with which fruit juices of
all kinds spoil within a few days after being expressed from
the fruit, unless preserved artificially. The great progress
made within the last few decades in methods, both legitimate
and illegitimate, of food preservation, has made it possible
to keep grape-juice for an indefinite period, and to make use
of it as a beverage at all seasons and in all places. Accord-
ingly the manufacture of grape-must has attained notable
proportions in some European countries, and in most parts
of the United States. Its use, however, has up to the
present day been almost exclusively medicinal, although it
is one of the most wholesome and agreeable beverages
known, in health as well as disease. The cause of this
restricted use is twofold. In the first place, in order to
simplify and cheapen the processes of manufacture, injurious
preservative agents have been made use of by the unscrupu-
lous, and in the second place, the lack of the necessary
special knowledge and technical skill has resulted in many
failures of attempts to preserve the must in a legitimate
manner, so that the price has been necessarily too high for
the regular consumer.
It is to remedy this lack of knowledge on the part of the
manufacturer, to warn the consumer against the injurious
78 STUDIES ON WINE-STEEILIZING MACHINES.
effects of antiseptics, and to call attention to the merits of
this delicious beverage, that this Bulletin is written. More
stress is laid on general principles than on actual methods,
as the methods will vary considerably according to the scale
on which the manufacture is conducted and according to the
facilities and appliances at the disposal of the individual
manufacturer. The business can be conducted profitably
with either small or large quantities, but must necessarily
be commenced on a modest scale by the inexperienced. The
directions given here should enable almost any grape-grower
to commence operations, and gradually, as he acquires
confidence and skill, to engage more largely in what should
be an important industry in California.
Composition of Grape-must. A consideration of the
following table, showing the constituents of the normal
juice of lipe grapes, will make clear its value as a nourishing
beverage in health, and also, its therapeutic efficacy in
certain cases of disease :
Parts in 1,000.
Grape sugar (dextrose and levn lose) .. ... 180 to 280
Free organic acids (tartaric, malic, tannic) ... 1 to 10
Salts of organic acids (cream of tartar, potassium
malate, calcium tartrate, calcium malate) ... 4 to 8
Ash (containing potassium, sodium, calcium, mag-
nesium, ferric oxide, phosphoric and sulphuric
acids) ... ... ... ... ... 3 to 5
Nitrogenous matter (proteids, amido-compounds) .. 3 to 10
This table shows that some of the principal constituents
of wine, such as alcohol, glycerine, &c., are totally lacking
in pure grape-juice ; and it is to be noted that it contains
no unwholesome substance of whatever kind.
Grape-juice should and can be delivered to the consumer
so as to contain no other substances than those shown above.
If chemical analysis shows any other ingredients, a fraud
has been practised, and as all the additions usually made
are in the nature of antiseptics or preservatives, they are all
more or less injurious. All the antiseptics used are easily
detected by more or less simple chemical tests, and if an
effective pure-food law were in operation it would be easy
for the consumer and the honest producer to protect them-
selves by occasional chemical analysis of the various brands
of grape-must on the market. In the larger European
countries, where such laws do exist, the use of injurious
adulterants is rendered dangerous, if not impossible.
APPENDIX.
79
An analysis of a pure grape-mast made by a Government
chemist in Austria, and one of must put up by Swett and
Son, at Martinez, made by Mr. G. E. Colby at this station,
gave the following results :
Austria.
California.
Per cent.
Per cent.
. 21 -62
20-60
none
none
78
t
53
01
t
03
. 19-62
.
19-15
61
_
59
03
07
37
19
02
04
ANALYSIS OF GRAPE-MUST.
Solid contents, by spindle (Balling)
Alcohol
Total acid (as tartaric)
Volatile acid . . .
Grape sugar ...
Cream of tartar
Free tartaric acid
Ash ...
Phosphoric acid
No cane sugar, starch sugar, or antiseptics were found in
the California or the Austrian musts. Artificial (aniline)
colouring matter, salicylic, benzole and boric acids,
formalin and fluorides were tested for in the California must
but none were present.
This is approximately what should be shown by any pure
grape-juice. It is instructive to compare this with some
partial analyses made at this station of some of the beverages
offered to the consumer in California under such titles as
" Unfermented Wine " and " Pure Grape-juice," recom-
mended for invalids and for communion purposes.
SAMPLE 1,
Solid contents, by spindle
Total acids (as tartaric)
Sulphurous acid (antiseptic)
SAMPLE 2.
Solid contents, by spindle
Alcohol, by volume ...
Salicylic acid (antiseptic)
Per cent.
22-00
59
06
Per cent.
28-80
2-00
3-90
The first sample was sold as a " curative for throat and
lung troubles." The amount of sulphurous acid it contained
was sufficient to cause throat and lung as well as digestive
troubles in a healthy person. The second sample was sold
as " pure unfermented grape-juice," but besides containing a
large amount of the injurious antiseptic, salicylic acid (more
than twenty times as much as was necessary to preserve it),
it contained 2 per cent, of alcohol. Even healthy persons,
much more invalids, tuould contract severe indigestion from
the use of such a product, which is a fraud upon the public.
80
STUDIES ON WINE-STERILIZING MACHINES.
Causes of spoiling. In order to make clear the nature of
the problem which must be solved in order to preserve
grape-juice indefinitely, a short account of the causes of
spoiling will be useful. When grapes, or any fruits, are
gathered, the surfaces in contact with the air have the spores
of various fungi, yeasts, and bacteria adhering to them. All
these spores are microscopic, but an idea of their appearance,
when sufficiently enlarged by the microscope to become
visible, may be obtained by reference to Fig. 42, which shows
various forms of these organisms developed on the skin of a
muscat grape.
Fig. 42. Micro-organisms on Grapes
a, a', a" Various forms of Mold -(mvcor).
c, d, e Various forms of yeasts, molds, and bacteria.
When the grapes are crushed and the juice expressed, the
latter may be contaminated by these spores washed off the
skin. In the air they are dry, and therefore inert ; but very
soon after they are surrounded by the must, which is a very
favorable medium for their growth, they assume an active
form and commence to multiply. If the must is warm, this
change to an active state occurs very soon and the consequent
increase in numbers is proportionately rapid. If, on the
contrary, the grapes and therefore the must be cool, the
increase is much slower ; but eventually, if left alone, the
organisms increase until the must ferments. This fermenta-
tion consists principally in the changing of the grape-sugar
into alcohol and carbonic acid, and is the essential part of
the process which changes grape-juice into wine.
The main object, then, of the producer who wishes to place
" pure unferinented grape-juice " upon the market, is to per-
manently prevent this fermentation. Besides this, the grape-
juice must be quite clear, in order to present an attractive
appearance to the consumer.
APPENDIX. 81
To attain the first object there are two general groups of
methods, which may be called respectively chemical and
physical. All the chemical methods consist in the addition
of germ poisons or antiseptics, which either kill the micros-
copic organisms of fermentation or permanently prevent their
growth and increase. Of these substances the principal used
are, besides salicylic and sulphurous acid already mentioned,
boric acid, saccharin, and of late, formalin. Many patent
preservatives are found on the market, but they nearly all
contain one or more of these substances as their active
principle. They are all injurious to digestion and in other
ways ; and it may be said in general that any substance
which prevents fermentation will also interfere with digestion,
and is therefore to be avoided.
The physical methods work in one of two ways : they,
remove the germs by some mechanical means, such as a
filter, or a centrifugal apparatus ; or they destroy them by
heat, cold, electricity, &c. The methods which depend upon
the removal of the germs are inapplicable, as this cannot be
done thoroughly except with very small quantities of liquid,
and the minute organisms with which we have to deal will
soon increase sufficiently to spoil the liquid, if a single
one escapes the filter. One yeast-cell, for instance, at
ordinary temperatures will increase to ten millions in three
or four days ; and if the temperature is warm the increase
will be still more rapid. We are then reduced to those
physical methods which destroy the germs ; and of these the
only one which has been found useful in this connexion is
the use of high temperatures. This method depends on the
fact that when a liquid is heated to a sufficiently high tem-
perature all organisms present are killed. This temperature
is called the " death point" and differs for each particular
variety of organisms. The death point will also differ
according to the composition of the liquid in which the
organism is immersed. Yeast, for instance, is killed at a
lower temperature in must than in water, on account of the
acidity of the former. Time also, is a factor in determining
the death point. An organism may not be killed if heated
to a certain degree quickly, and as quickly cooled ; while if
it is kept at that same degree for some time it will be
killed. Some tests made at this station with a pure* yeast
isolated from California wine illustrate these facts. The
* Pure in this case means a yeast consisting of only one variety of micro-organism.
10050. F
82 STUDIES ON WINE-STERILIZING MACHINES.
yeast was placed in must which had previously been
completely freed from all germs, and was heated to various
temperatures for various length of time, with results as
follows : The initial temperature of the must was 20 (.
(68 F.), and the yeast was killed by heating it gradually
up to 60 C. (140 F.) in fifteen minutes ; that is to say,
the time taken to bring the temperature from 20 C.
(68 F.) to 60 C. (140 F.) was fifteen minutes, and at the
end of this time the must containing the yeast was allowed
to cool in a room at 20 C. (68 F.). This same yeast was
not killed when heated in twenty-five minutes from 20 C.
(68 F.) to 50 C. (122 F.), nor even when kept at the
latter temperature for five minutes longer. But when kept
at this temperature for ten minutes longer, all the yeast
cells were killed. Another test with the same yeast showed
"that if heated from 20 C. (68 F.) to 45 0. (US 9 F.) in
twenty minutes, and then kept at the latter temperature for
twenty minutes, few or none of the yeast cells were killed,
though in thirty minutes most of them were rendered in-
capable of growth. However, even in the last case some
Were left alive, and ultimately spoiled the must. We learn
from these tests that heating to 45 C. (113 F.), even for a
somewhat prolonged time, cannot be depended on to sterilize
grape-must, and that even 50 C. (122 F.) requires too
much time to be practical. A heating to 60 C. (140 F.),
however, would probably be quite safe, provided that only
this particular variety of yeast were present in the must.
In practice, however, we have an unknown number of kinds
of micro-organisms present, and some of these may be able
to withstand a somewhat higher temperature than this.
It must be kept in mind also that fungi, including yeasts,
exist in two states, the vegetative or growing state, and the
spore or resting state. The latter is more resistant than
the former ; and it has been found that yeast spores, for
instance, to be killed must be heated about 5 C. (9 F.)
higher than the same yeast in the growing state. The
above tests were made with yeasts containing no spores ;
but, as in practice spores may be and undoubtedly are
present, a temperature 5 C. (9 F.) higher than indicated
would be necessary. Practical experiments made at this
station indicate that must can be safely sterilized at a
temperature of 76 C. (167 F.) or 80 0. (176 F.) if all
the precautions indicated below are observed. At this
APPENDIX. 83
temperature the flavour of the grape-juice is hardly changed,
though at between 90 C. (194 F.) and 100 C. (212 F.)
it is slightly affected.
Another property of fungi and their spores, which is of
importance in this connexion, is their great resistance to
heat when dry. Yeast can be heated in a dry state to a
temperature above that of boiling water without being
killed ; the spores of some fungi (e.g., common mold) are
even more resistant. The bearing of this upon the preser-
vation of must is that during the final sterilization, which
takes place in glass bottles or similar vessels, portions of
the inner surface of the cork and of the bottle above the
liquid are comparatively dry ; and if any spores should be
adhering to these parts there is danger that they will not
be killed, and that afterwards when they come in contact
with the must, they will grow and cause fermentation or
mold. For this reason both the bottles and the cork must
be thoroughly sterilized before being used. This can be
accomplished for the bottles by boiling them for at least
half-an-hour after thorough washing, and then allowing
them to drain in a place where they are exposed to no
draughts or dust. This boiling should be done as short a
time as possible before filling the bottles, and they should
be handled carefully, taking care not to touch their mouths,
for with the greatest care the hands cannot be kept free
from mold , spores. To sterilize the corks this method is
not always sufficient, as spores that may be in cracks are
liable to escape. For sterilizing the corks, some closed
receptacle should be used which will safely withstand
considerable pressure. The corks when placed in this
receptacle can best be sterilized by steam under pressure,
which is allowed to flow in until the pressure, as shown by
a gauge, is at least 10 Ibs. This pressure indicates a
temperature of about 115 C. (239 F.), and should continue
for at least twenty minutes.
Apparatus required. The apparatus necessary for pre-
serving grape-must on any but the very smallest scale
consists of: 1, a continuous pasteurizer; 2, a pressure
filter ; 3, a pressure sterilizer for corks (this may be dis-
pensed with) ; 4, a bottle pasteurizer ; 5, a boiler for
pressure steam. Certain other ntensils are, of course,
necessary, but they are such as are found in every wine
cellar.
84
STUDIES ON WINE-STERILIZING MACHINES.
The manner of operating. The method of proceeding is
as follows : Sound, clean grapes, preferably those having
high natural acidity, are picked carefully, while cool, into
clean boxes. They should not be too ripe or the must will
be too sweet and difficult to clear. They should be crushed
as soon as possible after picking, and the juice run into
perfectly clean puncheons or other receptacles which have
been previously steamed. If the must is cold 15 C.
(59 F.) or under it may be safely left to settle for
24 hours or more. This settling is an advantage as it rids
the juice of most of the floating solid matter, and facilitates
the subsequent filtering. During the settling the must
should be closely watched, in order to anticipate even a
commencement of fermentation. After this settling, when
the must has become almost clear, it is run through a
continuous pasteurizer, of one form of which Fig. 43 gives
an idea.
It is heated in this to 80 C. (175 F.) and should come
out cool, not warmer than 25 C. (77 F.) and should pass
into fresh settling receptacles. For this purpose puncheons
or other casks may be used, if they have been thoroughly
sterilized by steam, though the best receptacles would doubt-
less be casks or vats of metal lined with enamel, such as
are now made. The greatest care must be taken to avoid
Fig. 43. Continuous Pasteurizer.
ST. Steam pipe. H. Outlet for hot pasteurized must. U. Inlet for unpasteurized must.
W. Water bath. P. Outlet for cooled pasteurized must. T, T. Thermometers.
APPENDIX. 85
contamination of the must as it flows from the pasteurizer.
It should pass directly, by means of a block-tin pipe, from
the pasteurizer into the receiving casks. The end of this
pipe should be thoroughly sterilized by plunging* into
boiling water, and should never be allowed to touch the
hands or any exposed surface. When a receiving cask is
full it should be closed immediately with a wooden bung,
sterilized preferably in the way already described for corks.
If all these operations have been conducted with the requisite
care, and the casks, kept in a cool cellar, the must must
remain without fermenting for many days or even weeks.
During this time it deposits more or less sediment which
has been formed in heating. It is then, ready for
filtering.
Filtration. -This filtration is best accomplished by means
of a filter so constructed that the must passes upward through
the filtering medium, under pressure. Such a filter, made
by the International Filter Co., of Chicago, is shown in
Fig. 44.
This filter consists essentially of two shallow bowls
clamped together mouth to mouth with the filtering medium
between them. The unfiltered must enters the lower
bowl through the pipe on the right of the figure, passes
through the filtering medium into the upper bowl and makes
its exit, when clear, through a faucet a little to the left of
the middle of the figure. The small faucet at the bottom
of the lower bowl is for the purpose of cleaning the filter.
Occasionally, when filtration becomes slow, this faucet is
opened for a few moments. This allows the sediment
accumulated at the bottom to escape and at the same time
the entering must takes a rotary course in the lower bowl,
thus cleaning off the surface of the filtering medium ; so
that when the cleaning faucet is closed filtration proceeds
as before. On a large scale, a filter press, such as is used
in large wineries and in beet-sugar factories, might con-
veniently be used.
It is impossible to prevent a certain amount of contamina-
tion by fungous spores during filtration ; but it should be
minimized as much as possible by the greatest cleanliness,
and attention to sterilizing everything with which the must
comes in contact. In this regard it should be kept constantly
in mind that in the ordinary room or cellar, where there is little
dust, there is comparatively little danger of contamination
86 STUDIES ON WINE-STERILIZING MACHINES.
from the air, the main danger being from the solid sur-
faces with which the must comes in contact. The must
may be bottled directly as it flows from the filter, or it may
pass into a sterilized temporary receptacle from which it is
bottled. It should, however, be placed in its final receptacle
(bottles, &c.) the same day on which it is filtered, corked
immediately, and sterilized as soon as possible, preferably
within 24 hours.
Fig. 44. - Filter for Clarifying.
Final sterilization. On account of the recontamination
during filtration, a final sterilization must be made after the
APPENDIX.
87
bottles are corked. This is accomplished by means of a
bottle sterilizer which the producer can construct himself.
A simple and efficient form is shown in Fig. 45.
It consists of a wooden box or trough provided with a
wooden grating placed about 2 inches from the bottom. The
bottles, after being filled with the filtered must and corked,
are placed in perforated or wire baskets which rest upon the
grating. The trough should contain enough water to com-
pletely submerge the bottles. The water should be kept at
a constant temperature of about 85 C. (185 F.) by means of a
.steam coil placed beneath the grating. The bottles should be
left in this pasteurizer for exactly fifteen minutes if they are
one-quart champagne-bottles. For other sizes it is necessary
to make a test with a bottle of must in which a thermometer
has been placed in order to determine how long it takes for
the entire contents of the bottle to reach the required tem-
perature. It has been found at this station, that although
the *must in the upper part of a quart champagne-bottle
readies 75 C. (167 F.) in eight minutes, when surrounded
by water at 85 C. (185 F.) it requires fifteen minutes before
the must at the bottom of the bottle acquires that tempera-
ture. The sterilization in bottle should be conducted at a
temperature at least 5 (.). (9 F.) lower than that reached
in the continuous pasteurizer. Thus, if the water in the first
case was kept at 90 G. (194 F.) or 95 C. (203 F.) and
the must attained a temperature of 80 C., the water in the
bottle pasteurizer should be kept constantly at 85 C., and
the time of pasteurizing so chosen that the must in the bottles
will attain a maximum temperature of 75 (J. (167 F.). If
the final heating is higher than the jirst, it may cause a pre-
cipitation of solid matters which will make the must cloudy
in the bottles.
Fiy. 4f>. Cork Clamp and Pasteurizer for must in bottle.
DR. Double bottom. ST. Steam pipe W. Water bath. T. Thermometer.
(Bottle shows method of adjusting a cork holder of sheet metal.)
88 STUDIES ON WINE-STERILIZING MACHINES.
During this sterilization in bottle the corks are liable to
be expelled by the pressure developed. To prevent this they
may be tied down with strong twine ; but it is a great saving
of time and labour to use some such contrivance as that
illustrated in Fig. 45.
By this operation the must is thoroughly sterilized and
will then keep unchanged for years, or until the bottles are
opened. If, however, the bottles are to be capsuled, or kept
in a very damp place, there is one other cause of spoiling
that must be guarded against. However carefully all the
various operations are conducted there are sure to be mold
spores on the upper surface of the cork. If this surface
remains dry these spores will not grow, and are harmless.
But when the cork is covered with a capsule the space
between the capsule and the surface of the cork finally be-
comes moist, and any spores there will develop. Some molds
have great penetrating power, and may force their way
either through the cork or between the cork and the neck of
the bottle (especially if the very best quality of corks has
not been used) and finally reach the must. The molds which
enter in this way do not, as a rule, grow into the liquid, on
account of the small amount of air present ; but they make
a moldy layer on top, which lessens the selling value of the
must, if it does not actually spoil it. This danger can be
avoided by dipping the top of the neck of the bottle into a
2 per cent, solution of bluestone and water, in such a way
as to wet the upper surface of the cork, before putting on
the capsule. The same object may be attained by dipping
the neck, in the same way, into very hot, melted paraffine.
The bluestone acts by killing any spores that may be
on the cork, or which may find their way there later.
The heated paraffine kills the spores present, and prevents
later infection by completely covering the cork and keeping
it dry.
The quality and character of the grape-juice prepared in
this way will vary greatly according to the variety of grape
used ; and a pleasing variety may be obtained by using r
partially or wholly, grapes of high aroma, such as Muscat,
Isabella, &c. The colour will, however, always be white or
yellowish, except with a few grapes, such as the Bouschets,
which have pink or red juice. Red must, however, can be
obtained by a modification of the process described. If the
must, after it passes through the continuous pasteurizer, is
allowed to come out hot and flow into a vat containing the
APPENDIX. 89
skins of red grapes, almost any desired depth of colour may
be obtained, depending on the variety of grape used and the
time during which the hot must is left in contact with the
skins. Must prepared in this way, however, differs in other
respects than in colour from the white must. Besides colour-
ing matter various substances are extracted from the skins,
the principal being tannin. This makes the composition
of the red must more like that of red wine, though, of course,
it still contains no alcohol. A grape-juice of this character
might appropriately be called a Unfermented Wine," and
would, doubtless, be useful in medicine, as it would possess
certain tonic properties not found in the white must. The
regular consumer, however, would in all probability generally
prefer the white must.
Grape-must, containing as it does generally from 20 to 24
per cent, of sugar, is too sweet for many palates and consti-
tutions, but it may be diluted with water by the consumer to
any desired extent ; and a mixture of equal parts of grape-
must and carbonated or mineral water makes a beverage much
appreciated by many people. In Europe a certain amount of
sparkling grape-juice is put up, i.e., grape-juice which has
been carbonated, or charged with carbonic acid gas. This,
though an addition to the natural juice of the grape, cannot
be looked upon in any sense as a fraud or adulteration, and
makes the beverage more palatable to many ; besides, if
properly done, it has no injurious effects on the health of the
consumer.
In conclusion the following brief summary of the main
precautions to be observed in the manufacture of unfermented
grape-must may be useful :
1. Only clean and perfectly sound grapes should be
used.
2. The grapes should be picked and handled when
cool.
3. The greatest cleanliness is necessary in every stage of
the process.
4. All utensils and apparatus used should be cleaned and
sterilized immediately before using, and as short a
time as possible after using.
5. The last sterilization should be at a temperature at
least 5C. (9F.) lower than the temperature used
in the first sterilization.
6. Reliable thermometers should be used, and the tem-
perature watched very carefully.
90
STUDIES ON WINE-STERILIZING MACHINES.
CONVERSION OF THERMOMETER SCALES.
CENTIGRADE = FAHRENHEIT.
Centigi ade Fahrenheit.
Centigrade = Fahrenheit. Centigrade
-z Fahrenheit.
100
212 65
149 30
86
99
210-2 64
147-2 29
84-2
98
208-4 63
143-4 28
82-4
97
206-6 62
143-6 27
806
96
204-8 61
141-8 26
78-8
95
203 60
140 25
77
94
201-2 59
138-2 . 24
75-2
93
199-4 58
136-4 23
73-4
92
197-6
57
134-6 22
71-6
91
195-8
56
132-8 21
69-8
90 .
194
55
131 20
68
89
192-2 54
129 2 19
66-2
88
190-4 53
127-4 18
64-4
87
188-6 52
125-6
17
62-6
86
186-8 51
123-8
16
60-8
85
185 50
122 15
59
84
183-2
49
120-2
14
57-2
83
181-4
48
118-4
13
55-4
82
179-6
47
116-6 12
53 -6
81
177-8
46
114-8 11
51-8
80
176 45
113 10
50
79
1742 44
111-2 9
48-2
78
172-4
43
109-4 8
46-4
77
1706
42
107-6
7
44-6
76
168-8
41
105-8 6
42-8
75
167
40
104 5
41
74
165-2
30
102-2
4
39-2
73
163-4 38
100-4
3
37-4
72
161-6 37
98-6
2
35-6
71
159-8 36
96-8
1
33-8
70
158 35
95
32
69
156-2
34
93-2
68
154-4
33
91-4
67
152-6
32
89-6
66
150-8
31
^7-8 '
APPENDIX.
91
CONVERSION OF THERMOMETER SCALES continued.
FAHRENHEIT = CENTIGRADE.
irenheit = Centigrade.
Fahrenheit = Centigrade.
Fahrenheit = Centigrade.
212
100
167
75
122
50
211
99-4
166
74-4 1 121
49*4
210
98-9
165
73-9
120
48-9
209
98-3
164
73-3
119
48-3
208
97-8
163
72-8
118
47-8
207
97-2
162
72-2
117
47-2
206
96-7 161
71-7
116
46-7
205
96-1 160
71-1
115
46-1
204
95-6 159
70-6
114
45-6
203
95 158
70
113
45
202
94-4 157
69-4
112
44-4
201
93-9 156
68-9
111
43-9
200
93-3 155
68-3
110
43-3
199
92-8 154
67-8
109
42-8
198
92-2 153
67-2
108
42-2
197
917 152
66-7
107
41-7
196
91-1 151
66-1
106
41-1
195
90-6 150
65-6
105
40-6
194
90 149
65
104
40
193
89-4 148
64-4
103
39-4
192
88-9
147
63-9
102
38-9
191
88-3
146
63-3
101
38-3
190
87-8
145
62-8
100
37-8
189
87-2
144
62-2
99
37-2
188
86-7
143
61-7
98
367
187
86-1
142
61-1 97
36-1
186
85-6 141
60-6 96
35-6
185
85 140
60
95
35
184
84-4 139
59-4
94
34-4
183
83-9 138
58-9
93
33-9
182
83-3
137
58-3
92
33'3
181
82-8
136
57-8
91
32-8
180
82-2 135
57-2
90
32-2
179
817 134
56-7
89
317
178
81-1 133
56-1
88
31-1
177
80-6 132
55'6
87
30-6
176
80 131
55
86
30
175
79-4 130
, 54-4
85
29-4
174
78-9
129
53-9
84
28-9
173
78-3
128
53-3
83
28-3
172
77-8
127
52-8
82
27'8
171
77-2
126
52-2
81
27-2
170
76-7
125
517
80
26-7
169
76-1
124
51-1
79
26-1
168
75-6
123
50-6
78
25-6
92 STUDIES ON WINE-STEEILIZING MACHINES.
CONVERSION OF THERMOMETER SCALES continued.
FAHRENHEIT = CENTIGRADE.
Fahrenheit = Centigrade.
Fahrenheit = Centigrade.
Fahrenheit - Centigrade.
77
25
59
15
41
5
76
24-4
58
14-4 40
4-4
75
23-9
57
13-9 39
3-9
74
23-3
56
13-3 38
3-3
73
22-8
55
12-8
37
2-8
72
22-2
54
12-2
36
2-2
71
21-7
53
11-7 35
1-7
70
21 -i
52
11 -I 34
1-1
69
206
51
10-6 33
0-6
68
20
50
10 32
67
19-4
49
9-4
66
18-9
48
8-9
65
18-3
47
8-3
64
17-8
46
7'8
63
17-2
45
7-2
62
16-7
44
6-7
61
16-1
43
8:1
60
15-6
42
5-6
APPENDIX.
93
ALCOHOL TABLES.
BY OTTO KEENER, F.C.S.*
-^11 i"
> A <
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0-16
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0-26
0-32
0-37
0-42
0-47
0-07
0-13
0-20
0-26
0-33
0-40
0-46
0-53
0-60
0-12
0-23
0-35
0-46
0-58
0-70
0-81
0-93
1-04
8
7
6
5
4
3
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1
2-39
2-44
2-50
2-56
2-61
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272
278
2-83
3-00
3-07
3-14
3-21
3-28
3-35
3-42
3-49
3-55
5-25
5-37
5-49
5-61
574
5-86
5-98
6-10
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2-89
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0-58
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1-28 8
2-94
3-69
6-47
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0-63
0-79
1-39 7
3-00
376
6-58
7
0-68
0-86
1-51
6
3-06
3-83
672
6
0-74
0-93
1-62
5
3-12
3-90
6-84
5
0-79
0-99
1-74
4
3-18
3-98
6-97
0-84
1-06
1-86
3
3-24
4-05
7-10
3
0-89
1-13
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2
3-29
4-12
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2
0-95
1-19
2-09
1
3-35
4-20
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1-00
1-26
2-20
3-41
4-27
7'49
1-06
1-34
2-34
9979
8
7
6
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3
2
1
1-12
1-19
1-25
1-31
1-37
1-44
1-50
1-56
1-62
1-42
1-49
1-57
1-65
1-73
1-81
1-88
1-96
2-04
2-48
2-61
2-75
2-89
3-03
3-16
3-30
3-44
3-58
9939
8
7
6
5
4
3
2
3-47
3-53
3-59 -
3-65
371
376
3-82
3-88
3'94
4-00
4-34
4-42
4-49
4-56
4-63
471
478
4-85
4-93
5'00
7-61
774
7-87
8-00
8-13
8-26
8-38
8-51
8-64
877
1-69
2'12
371
9969
1-75
2-20
3-85
9929
4-06
5-08
8-90
8
1-81
2-27
3-99
8
4-12
5-16
9-04
7
1-87
2-35
4-12
7
4-19
5-24
9-18
6
1-94
2-43
4-26
6
4-25
5-32
9-31
5
2-00
2-51
4-40
5
4-31
5-39
9-45
2-06
2-58
4-52
4
4-37
5-47
9-58
3
2-11
2-62
4-64
3
4-44
5-55
972
2
2-17
2-72
476
2
4-50
5-63
9-86
1
2-22
2-79
4-89
1
4-56
571
9'99
2-28
2-86
5-01
4-62
578
10-13
* Analyst, 1880.
STUDIES ON WINE-STEKILIZING MACHINES.
ALCOHOL TABLES continued.
Is
lit!
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>
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if!
i/2 " in
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A* OT p. OD"CS " 5
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4-69
6-86
102(5 -9869
8-00
9-95
17-43
8
4-75
5-94
10-40
8
8-07
10-03
17-58
7
4-81
6-02
10-54
7
8-14
10-12
17-74
6
4-87
6-10
10-67
6
8-21
1021
17-89
5
4-94
6-17
10-81
5
8-29
10-30
18-04
4
5-00
6-24
10-94 4
8-36
10-38
18-20
3
5-06
6-32
11-08
3
8-43
10-47
18-35
2
5-12
6-40
11-21 2
8-50
10-56
18-50
1
5-19
6-48
11-35
1
8-57
10-65
18-65
5-25
6-55
11-49
8-64
10-73
18-81
9909
5-31
6-63
11-62
9859
8-71
10 82
18-96
8
5-37
6-71
11-76
8
8-79
10-91
19-11
7
5-44
6-78
11-89
7
8-86
11-00
19-27
6
5-50
6-86
12-03
6
8-93
11-08
19-42
5
5-56
6-94
12-16
5
9-00
11-17
19-58
4
5-62
7-01
12-30
9-07
11-26
19-73
3
5-69
7-09
12-43
3
9-14
11-35
19-89
2
5-75
7-17
12-57
2
9-21
11-44
20-04
1
5-81
7-25
12-70
1
9-29
11-52
20-19
5-87
7-32
12-84
9-36
11-61
20-35
9899
5-94
7-40
12-97
9849
9-43
11-70
20-50
8
6-00
7-48
13-11
8
9-50
11-79
20-65
7
6-07
7-57
13-27
7
9-57
11-87
20-81
6
6-14
766
1342
6
9-64
11-96
20-96
5
6-21
7-74
13-57
5
9-71
12-05
21-11
4
6-28
7-83
13-73
4
9-79
12-14
21-27
3
6-36
7-92
13-88
3
9-86
12-22
21-42
2
6-43
8-01
14-04
2
9-93
12-31
21-57
1
6-50
8-10
14-19
1
10-00
12-40
21-73
6-57
8-18
14-35
10-08
12-49
21-89
9889
6-64
8-27
14-50
9839
10-15
12-58
22-06
8
6-71
8-36
14-66
8
10-23
12-68
22-22
7
6-78
8-45
14-81
7
10-31
12-77
22-38
6
6-86
8-54
14-96
6
10-38
12-87
22-55
5
6-93
8-63
15-12
5
10-46
12-96
22-71
4
7-00
8-72
15-27
4
10-54
13-05
22-88
3
7-07
8-80 '
15-42 3
10-62
13-15
23-04
2
7-13
8-88
15-56 2
10-69
13-24
23-21
1
7-20
8-96
15-70
1
10-77
13-34
23-37
7-27
9-04
15-85
10-85
13-43
23-54
9879
7-33
9-13
15-99
9829
10-92
13-52
23-70
8
7'40
9-21
16-14
8
11-00
13-62
23-86
7
7-47
9-29
16-28
7
11-08
13-71
24-03
6
7-53
9-37
16-42
6
11-15
13-81
24-19
5
7-60
9-45
16-57
5
11-23
13-90
24-36
4
7-67
9-54
16-71
4
11-31
13-99
24-52
3
7-73
9-62
16-86
3
11-38
14-09
24-69
2
7-80
9-70
17-00
2
11-46
14-18
24-85
1
7-87
9-78
17'14
1
11-54
14-27
25-01
7-93
9-86
17-29
11-62
14-37
25-18
APPENDIX.
ALCOHOL TABLES continued.
95
-C' 1 1 iT
> r -? 4-J ^ ^H 5 *^
O = o 'o'>i '3''? S
111
.t:' !|
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S
ill!
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C-i C P-*
02 win
<5 **3 -Q* i*
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t- yi i *
9819
11-69
11-46
25-34
9769
15-75
19-39
33-96
8
11-77
14-56
25-51
8
15-83
19-49
34-14
7
11-85
14-65
25-67
7
15-92
19-59
34-32
6
11-92
14-74
25-83
6
16-00
19-68
34-50
5
12-00
14-84
26-00 5
16-08
19-78
34-66
12-08
14-93
26-17
4
16-15
19-87
34-82
3
12-15
15 02
26-33
3
16-23
19-96
34-98
2
12-23
15-1-2
26-49
2
16-31
20-06
35-14
1
12-31
1521
2666
1
16-38
20-15
35-31
12-38
15-30
26-82
16-46
20-24
35-47
9809
12-46
15-40
2699
9759
16-54
20-33
35-63
8
12-54
15-49
27-15
8
16-62
20-43
35-79
7
12-62
15-58
27-31
7
16-69
20-52
35-95
6
12-69
15-68
27-48
6
16-77
20-61
36-12
5
12-77
15-77
27-64
5
16-85
20-71
36-28
4
12-85
15-86
27-81
4
16-92
20-80
36-44
3
12-92
15-96-
27-97
3
17-00
20-89
36-60
2
13-00
16-05
28-13
2
17-08
20-99 .
36-78
1
13-08
16-15
28-29
1
17-17
21-09
36-95
13-15
1624
2846
17-25
21-19
37-13
9799
13-23
16-33
28-62
9749
17-33
21-29
37-30
8
13-31
16-43
28-78
8
17-42
21-39
37-48
7
13-38
16-52
28-95
7
17-50
21-49
37-65
6
13-46
16-61
29-11
6
17-58
21 -59
37-83
5
13-54
16-70
29-27
5
17-67
21-69
38-00
4
13-62
16-80
29-43
4
17-75
21-79
38-18
3
13-69
16-89
29-60
3
17-83
21-89
38-35
2
13-77
16-98
29-76
2
17-92
21-99
38-53
1
13-85
17-08
29-92
-|
18-00
22-09
38-71
13-92
17-17
30-09
18-08
22-18
38-87
9789
14-00
17-26
30-26
9739
18-15
22-27
39-03
8
14-09
17-37
30-45
8
18-23
22-36
39-13
7
14-18
17-48
30-64
7
18-31
22-46
39-35
6
14-27
17-59
30-83
6
18-38
22-55
39-51
5
14-36
17-70
31-03 5
18-46
22-64
39-68
4
14-45
17-81
31-22 4
18-54
22-73
3984
3
14-55
17-92
31-41 3
18-62
22-82
40-00
2
14-64
18-03
31-61 2
18-69
22-92
40-16
1
14-73
18-14
31-80 1
18-77
23-01
40-32
14-82
18-25
31-99
18-85
23-10
40-48
9779
14-91
18-36
32-19 '9729
18-92
23-19
40-64
8
15-00
18-48
32-38 8
19-00
23-28
40-80
7
15-08
18-58
32-56 7
19-08
23-38
4098
6
15-17
18-68
32-73 6
19-17
23-48
41-15
5
15-25
18-78
32-91
5
19-25
23-58
41 -33
4
15-33
18-88
33-08
4
19-33
23-68
41 -50
3
15-42
18-98
33-26
3
19-42
23-78
41-68
2
15-50
19-08
33-44
2
19-50
23-88
41 -85
1
15-58
19-18
33-61
1
19-58
23-98
42-03
15-67
19-28
33-79
19-67
24-08
42-20
96 STUDIES ON WINE-STERILIZING MACHINES.
ALCOHOL TABLES continued.
-II
...
&il
.LT
'i^'d
folk
V g
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9719
19-75
24-18
42-38
9669
23-69
28-86
50-57
8
19-83
24-28
42-55
8
23-77
28-95
50-73
7
19-92
24-38
42-73
7
23-85
29-04
50-89
6
20-00
24-48
42-90
6
23-92
29-13
51-05
5
20-08
24-58
43-07
5
24-00
29-22
51-21
4
20-17
24-68
43-25
4
24-08
29-31
51-37
3
2025
24-78
43-42
3
24-15
29-40
51 -53
2
20-33
24-88
43-60
2
24-23
29-49
01-69
1
20-42
24-98
43-77
1
24-31
29-58
51-8 4
20-50
25-07
43-94
24-38
29-67
52%
9709
20-58
2517
44-12
9659
24-46
29-76
52-16
8
20-67
25-27
44-29
8
24-54
29-86
52-32
7
20-75
25-37
44-47
7
24-62
29-95
52-48
6
20-83
25-47
44-64
6
24-69
30-04
52-64
5
20-92
25-57
44-81
5
24-77
30-13
52-80
4
21-00
25-67
44-99
4
24-85
30-22
52-95
3
21-08
2576
45-15
3
24-92
30-31
53-11
2
2115
25-86
45-31
2
25-00
30-40
53-27
1
21-23
25-95
45-47
1
25-07
.'$0-48
53-42
21-31
26-04
45-63
25-14
30-57
53-56
9699
21-38
26-13
45-79
9649
25-21
30-65
53-71
8
21-46
26-22
45-95
8
25-29
30-73
53-86
7
21-54
26-31
46-11
7
25-36
30-82
54-00
6
21-62
26-40
46-27
6
25-43
30-90
54-15
5
21-69
26-49
4643
5
23-50
30-98
54-30
-j.
21-77
26-58
46-59
4
2557
31-07
54-44
3
21-85
26-67
46-75
3
25-64
31-15
54-59
2
21-92
26-77
46-91
2
25-71
31-23
54-74
1
22-00
26-86
47-07
1
25-79
31-32
54-88
22-08
2695
47-23
25-86
31-40
55-03
9689
22-15
27-04
47-39
9639
25-93
31 -48
55-18
8
22-23
27-13
47-55
8
26-00
31-57
55-32
7
22-31
27-22
4770
7
26-07
31 -65
55-46
6
22-38
27-31
47-86
6
26-13
31-72
55-59
5
22-46
27-40
48-02
5
26-20
31-80
55-73
22-54
27-49
48-18
4
26-27
31-88
55-87
3
22-62
27-59
48-34
3
26-33
31-96
56-00
2
22-69
27-68
48-50
2
26-40
32-03
56-14
1
22-77
27-77
48-66
1
26-47
32-11
56-27
22-85
27-86
48-82
26-53
32-19
56-41
9679
22-92
27-95
48-98
9629
26-60
32-27
56-55
8
23-00
28-04
49-14
8
26-67
32-34
56-68
7
23-08
28-13
49-30
7
26-73
32-42
56-82
6
23-15
28-22
49-46
6
26-80
32-50
56-95
5
23-23
28-31
49-62
5
26-87
32-58
57-09
23-31
28-41
49-78
4
26-93
32-65
57-23
3
23-38
28-50
49-94
3
27-00
32-73
57-36
2
23-46
28-59
50-10
2
27-07
32-81
57-51
1
23-54
28-68
50-25
1
27-14
32-90
57-65
23-62
28-77
50-41
27-21
32-98
57-80
APPENDIX.
ALCOHOL TABLES continued,.
97
f ii
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gafd
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"">
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3- l-e
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s* *"* O
2. 2
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9619
27-29
33-06
57-94
9569
30-50
36-76
64-43
8
27-36
33-15
58-09
8
30-56
36-83
64-54
7
27-43
33-23
58-24
7
30-61
36-89
64-65
6
27-50
33-31
58-38
11
30-67
36-95
64-76
5
27-57
33-39
58-53
5
30-72
37-02
64-87
<
27-64
33-48
58-67
g
30-78
37-08
64-98
3
27-71
3:? -56
58*82
3
30-83
37-14
65-10
2
27-79
33-64
58 -97
2
30-89
37-20
65-21
1
27-86
33-73
59-11
1
30-94
37-27
65-32
27-93
33-81
59-26
31-00
37-34
65-43
9609
28-00
33-89
59-40
9559
31 -06
37-41
65-55
8
28-06
33-97
59-53
8
31-12
37-48
65-68
7
28-12
34-04
59-65
7
31-19
37*55
65-80
6
28-19
34-1 1
59-78
6
31 -25
37-62
65-93
5
28-25
34-18
59-90
5
31-31
37 -69
66-05
\
28-31
34-25
60-03
4
31 -37
37-76
66-18
3
28-37
34-33
60-16
3
31-44
37-83
66-30
2
28-44
34-40
60-28
2
31 -50
37-90
66-43
1
28-50
34-47
60-41
1
31-56
37-97
66-55
28-56
34-54
60-53
31 -62
38-04
66-68
9599
28-62
34-61
60-66
9549
31-69
38-11
66-80
8
28-69
34-69
60-79
8
31-75
38-18
66-93
7
28-75
34-76
60-91
7
31-81
38-25
67-05
6
28-81
34-83
61-04
6
31-87
38 33
67-17
5
28-87
34-90
61-16
5
31-94
38-40
67-30
4
28-94
34-97
61-29
4
32-00
38-47
67-42
3
29-00
35-05
61-42
3
32-06
38-53
67-55
2
29-07
35-12
61-55
2
32-12
38-60
67-67
1
29-13
35-20
61 -69
1
32-19
38-68
67-80
29-20
35-28
61-82
32-25
38-75
67-92
9589
29-27
35-3-)
61-95
9539
32-31
38-82
68-04
8
29-33
35-43
62-09
8
32-37
38-89
68-17
7
29-40
3551
62-22
7
32-44
38-96
68-29
6
29-47
35-58
62-36
6
32-50
39-04
68-42
5
29-53
35-66
62-49
5
32-56
39-11
68-54
i
29-60
35-74
62-63
4
32-62
39-18
68-67
3
29-67
35-81
6276
3
32-69
39-25
68-79
2
29-73
35-89
62-90
2
32-75
39-32
68-92
1
29-80
35-97
63-03
1
32-81
39-40
69-04
29-87
36-04
63-17
32-87
39-47
69-16
9579
29-93
36-12
63-30
9529
32-94
39-54
69-29
8
30-00
36-20
63-43
8
33-00
39-61
69-41
7
30-06
36-26
6355
7
33-06
39 68
69-53
6
30-11
36-32
63-66
6
33-12
39-74
69-65
5
30-17
36-39
63-77
5
33-18
39-81
69-76
4
30-22
36-45
63-88
4
3324
3987
69-88
3
30-28
36-51
63-99
3
33-29
39-94
69-99
2
30-33
36-57
64-10
2
33-35
40-01
70-11
1
30-39
36-64
64-21
1
33-41
40-07
70-23
30-44
36-70
64-32
33-47
40-14
70-34
10050.
98
STUDIES ON WINE-STERILIZING: MACHINES.
ALCOHOL TABLES continued.
t.
*s
*
8-l-g
.
|ii
s-iu-
.g^S-g
4!
3 O P g
3 o.fc
3 3 C
3.C"3 o
'S.'S 8
JJA 9>
'3' c 'o o
iQ
03 ^ ^
gg"
s:s
Ss
8* "
M SIS
S^^B.
$3
, t3!5
S >> S
%%.
3ffc
9519
33-53
40-20
70-46 -9469
36-06
43-01
75-37
8
33-59
40-27
7057 8
36-11
43-07
75-48
7
33-65
40-34
70-69
7
36-17
43 13
75-59
6
33-71
40-40
70-81
6
36-22
43-19
75-70
5
33-76
40-47
70-92
5
36-28
43-26
75-80
4
33-82
40-53
71-04
4
36-33
43-32
75-91
3
33-88
40-60
71-15
3
36-39
43-38
76-02
2
33-94
40-67
71-27
2
36-44
43-44
76-13
1
34-00
40-74
71-39
1
36-50
43-50
76-24
34-05
40-79
71-48
36-56
43-56
76-34
9509
34-10
40-84
71-58
9459
36-61
43-63
76-45
8
34-14
40-90
71-67 8
36-67
43-69
76-56
7
34-19
40-95
71-76
7
36-72
43-75
76-67
6
34-24
41-00
71-85
6
36-78
43-81
76-78
5
34-29
41-05
71-94
5
36-83
43-87
76-88
4
34-33
41-11
72-04
4
36-89
43-93
76-99
3
34-38
41-16
72-13
3
36-94
44-00
77-K)
2
34-43
41-21
72-22
2
37-00
44-06
77-21
1
34-48
41-26
72-31
1
37-06
44-12
77-32
34-52
41-32
72-41
37-11
44-18
77-42
9499
34-57
41-37
72-50
9449
37*17
44-24
77-53
8
34-62
41-42
72-59
8
37-22
44-30
77-64
7
34-67
41-48
7268
7
37-28
44-36
77-75
6
34-71
41 53
72-78
6
37-33
44-43
77-85
5
34-76
41 -58
72-87
5
37-39
44-49
77-96
34-81
41-63
72-96
4
37-44
44-55
7807
3
34-86
41-69
73-05
3
37-50
44-61
78-18
2
35-90
41-74
73-14
2
37-56
44-67
78-28
1
34-95
41-79
73-24
1
37-61
44-73
78-39
35-00
41-84
73-33
37-67
44-79
78-50
9489
35-05
41-90
73-43
9439
37-72
44-86
78-61
8
35-10
41-95
73-52
8
37 -78
44-92
78-71
7
35 15
42-01
73-62
7
37-83
44-98
78-82
6
35-20
42-06
73-72
6
37 -89
45-04
78-93
5
35-25
42-12
73-81
5
37 -94
45-10
79-04
35-30
42-17
73-91
4
38-00
45-16
79-14
3
3535
42-23
74-01
3
38-06
45-22
79 -25
2
35-40
42-29
74-10
2
38-11
45-28
79-36
1
35-45
42-34
74-20
1
38-17
45-34
79-46
35-50
42-40
74-30
38-22
45-41
79-57
9479
35-55
42-45
74-39
-9429
38-28
45-47
79-86
8
35-60
42-51
74-49
8
38-33
45-53
79-79
7
35-65
42-56
74-59
7
38-39
45-59
79-89
6
35-70
42-62
74-68
6
38-44
45-65
80-00
5
35-75
42-67
74-78
5
38-50
45-71
80-11
35-80
42-73
74-88
4
38-56
45-77
8021
3
35-85
42-78
7497
3
38-61
45-83
80-32
2
35-90
42-84
75-07
2
38-67
45-89
80-43
1
35-95
42-89
75-17
1
38-72
45-95
80-53
36-00
42-95
75-26
38-78
46-02
80-64
APPENDIX.
99
ALCOHOL TABLES continued.
f".
||fl
Absolute
Alcohol
by volume ;
per cent.
l
|
co "8 J3
ill
loll
Illl
ffl
S'B,
P*0fi fc
9419
38-83
46-08
80-75
9369
41-35
48-80
85-53
8
38-89
46-14
80-86
8
41-40
48-86
85-62
7
38-94
46-20
80-96
7
41-45
4891
85-71
6
39-00
46-26
81-07
6
41-50
48-97
85-81
5
39-05
46-32
81-17
5
41-55
49-02
85-90
4
39-10
46-37
81-26
4
41 60
49-07
86-00
3
39-15
46-42
81-36
3
41-65
49-13
86-09
2
39-20
46-48
81-45
2
41-70
49-18
86-18
1
39-25
46-53
81-55
1
41-75
49-23
86-28
39-30
46-59
81-64
41-80
49-29
86-37
9409
39-35
46-64
81-74
9359
41-85
49-34
86-47
8
39-40
46-70
81-83
8
41-90
49-40
86-56
7
39-45
46-75
81-93
7
41-95
49-45
86-65
6
39-50
46-80
82-02
6
42-00
4950
86-75
5
39-55
46-86
82-12
5
42-05
4955
86-84
39-60
46-91
82-21
4
42-10
49-61
86-93
3
39-65
46-97
82-31
3
42-14
49-66
87-02
2
39-70
47-02
82-40
2
42-19
49-71
87-11
1
39-75
47-08
82-50
1
42-24
49-76
87-20
39-80
47-13
82-59
42-29
49-81
87-29
9399
39-85
47-18
82-69
9349
42-33
49-86
87-37
8
39-90
47-24
82-78
8
42-38
49-91
87-46
7
39-95
47-29
82-88
7
42-43
49-96
87-55
6
40-00
47-35
82-97
6
42-48
50-01
87-64
5
40-05
47-40
83-07
5
42-52
50-06
87-73
4
40-10
47-45
83-16
4
42-57
50-11
87-82
3
40-15
47-51
83-26
3
42-62
50-16
87-91
2
40-20
47-56
83-35
2
42-67
50-21
88-00
1
40-25
47-62
83-45
1
42-71
50-26
88-09
40-30
47-67
83-54
4276
50-31
88-18
9389
40-35
47-72
83-64
9339
42-81
50-37
88-26
8
40-40
47-78
83-73
8
42-86
50-42
88-35
7
40-45
47-83
83-83
7
42-90
50-47
88-44
6
40-50
47-89
83-92
6
42-95
50-52
88-53
5
40-55
47-94
84-02
5
43-00
50-57
88-62
4
40-60
47-99
84-11
4
43-05
50-62
88-71
3
40-65
48-05
84-21
3
43-10
50-67
88-79
2
40-70
48-10
84-30
2
43-14
50-72
88-88
1
40-75
48-16
84-39
1
43-19
50-77
88-97
40-80
48-21
84-49
43-24
50-82
89-06
9379
40-85
48-26
84-58 -9329
43-29
50-87
89-15
8
40 -90
48-32
84-68 8
43-33
50-92
89-24
7
40-95
48-37
84-77 7
43-39
50-97
89-33
6
41-00
48-43
84-87 6
43-43
51-02
89-41
5
41-05
48-48
84-96 5
43-48
51-07
89-50
4
41-10
48-54
85-06 4
43-52
51-12
89-59
3
41-15
4859
85-15
3
43-57
51-17
89-68
2
41-20
48-64
85-24
2
43-62
51-22
89-77
1
41-25
48-70
85-34 1
43-67
51-27
89-86
41-30
48-75
85-43
43-71
51-32
89-95
100
STUDIES ON WINE-STERILIZING MACHINES.
ALCOHOL TABLES mntin
!i ! .
3 ?*
o>
^
'>-,-
g ^
X
fii
lit!
Hfl
** H. 3>
I2o
"S "o .:f =
"^"o
Iff!
11-
02 JH
<5<J-3 .
> O,
ewaTp.
X B <-t
<<SjX! p.
<J<3.o'a,
A"*
9319
43-76
51-38
90-03
9269
46-05
53-77
94 -22
8
4381
51-43
90-12
8
46-09
53-81
94-31
7
43-86
51-48
90-21
7
46-14
53-86
94-39
6
43 90
51-53
90-30
6
46-18
53-91
94-47
5
43-95
51-58
90-39
5
46-23
53-95
94-55
4
44-00
51-63
90-48
4
46-27
54-00
94-64
3
44-05
51-68
90-56
3
46-32
54-05
94-72
2
44-09
51-72
90-64
2
46 -36
54-10
94 -SO
1
44-14
51 "77
90-73
1
46-41
54-14
94-89
44-18
51 -82
90-81
46-46
54-19
94-97
9309
44-23
51-87
90:89
9259
46-50
5424
95-05
8
44-27
51-91
90-98
8
41) -55
54 "29
95-13
7
44-32
51-96
91-06
7
46-59
54-33
95-22
6
44-36
52 01
91-14
6
4()-(i4
54-38
95-30
5
44-41
5206
91-23
5
46-68
54-43
95-38
-j.
44-46
52-10
91-31
4
46-73
54-47
95-46
3
44-50
52-15
91 -39
3
46-77
54-52
95-55
2
44-45
52-20
91 48
2
46-82
54-57
95-63
1
44-59
52-25
91-56
1
46-86
54-62
95-71
44-64
52-29
91-64
46-91
54-66
95-79
9299
44-68
52-34
91 -73
9249
46-96
54-71
95-88
8
44-73
52-39
91-81
8
47 -00
54-76
95-96
7
44-77
52-44
91-90
7
47-05
54-80
IM'ri M
6
44-82
52-48
91-98
6
47-09
54-85
iw-12
5
44 86
52-53
92-06
5
47-14
54-90
96-21
4
44-91
52-58
92-15
4
47-18
5495
96-29
3
44-96
52-63
92-23
3
47 -23
54-99
96-37
2
45 00
5268
92-31
2
47-27
5504
96-45
1
45-05
52-72
92-40
1
47-32
55-09
96-53
45-09
52-77
92-48
47-36
55-13
96-62
9289
45-14
52-82
92-56
9239
47-41
55-18
96-70
8
45-18
52-87
92-64
8
47-46
55-23
96-78
7
45-23
52-91
92-73
7
47-50
5527
96-86
6
45 27
52-96
92-81
6
47-55
55-32
96-95
5
45-32
53-01
92-89
5
47-59
55-37
97-03
4.
45-36
53-06
92-98
4
47 64
55-41
97-11
3
45-41
53-10
93-06
3
47-68
55-64
97-19
2
45-46
53-15
93-14
2
47-73
55-51 *
97-27
1
4550
5320
93-23
1
47-77
55-55
97-36
45-55
53-24
93-31
47-82
55-60
97-44
9279
4559
53-39
93-39
9229
47-86
55-65
97-52
8
45-64
53-34
93-48
8
47-91
55-69
97 60
7
45-68
53-39
93-56
7
4796
55-74
97-68
6
45-73
53-43
93-64
6
48-00
55-79
97-77
5
45-77
53-48
93-73
5
48-05
55-83
97'85
45-82
53-53
93-81
4
48-09
55-88
97-93
3
45-86
53-58
93-89
3
48-14
55-93
98-01
2
45-91
5362
93-93
2
48-18
55-97
98 -09
1
45-96
53-67
94-06
1
48-23
56-02
98-18
46-00
53-72
94-14
48-27
56-07
98-26
APPENDIX.
A LCOHOL TABLES continued.
101
>.
..
j|
-
OJ
r "
2?o
H
fit!
fill
J|f|
-w
... c
*!_. -k^ 0>
Its
i&
. CO >P
III!
|||!
.. c
cc 313
<!<t!,o o.
fMO} U
CC "Sin
<!-<X5 &
<!<3.a'ft,
A^cc A
9219
48-32
56-11
98-34
9209
48-77
56-58
99-16
8
48-36
56-16
98-42
8
48-82
56-63
99-24
7
48 41
56-21
98-50
7
48-86
56-68
99-32
6
48-64
56 '25
98 '59
6
48-91
56-72
99-41
5
48 50
56-30
98-67
5
48-96
56-77
99-49
4
48-55
56-35
98-75
4
4900
56-82
99-57
3
48-59
56 -40
98-83
3
49-04
56-86
99-64
2
48-64
56-44
98-91
2
49-08
56-90
99-71
1
48-68
56-49
99-00
1
49-12
56-94
99-78
48-73
56 54
99 08
49-16
56-9*8
99-86
9199
49-20
57-02
99-93
Proof 8
49*24
57-06
100-00
STUDIES ON WINE-STERILIZING MACHINES.
GENERAL INDEX.
Pag-e
TRANSLATOR'S PREFACE .. ... ... ... ... 3
I. GENERALITIES ... ... ... ... ... .. 5
1. Effects of Heating ... ... ... ... ... 5
2. Conditions for Effective Pasteurization ... ... ... 6
3 Degree of Temperature ... ... .. ... ... 7
4. Action of Heat on the Tourne Ferment ... ... ... 8
5. Action of Heat on Mycoderma, acefi and Mycoderma riiri ... 9
6. Action of Heat on Alcoholic Yeast ... ... ... 9
7. Characters of Pasteurized Wine ... ... ... ... 11
II. HEATING WIN T E IN BOTTLES ... ... ... ... 13
1. Preparation of the Bottles ... ... ... ... 13
2. Boldt and Vogel's Cork Fastener ... ... ... ... 13
3. Gasquet's Cork Fastener... ... ... ... ... 14
4. Portable Heater ... ... ... ... ... 15
5. Fixed Heaters working on a large scale ... ... ... 15
6. Boldt and VogeFs Arrangement ... ... ... ... 16
7. Gasquet's Arrangement ... ... ... ... ... '21
8. Filling up of Pasteurized Bottles ... ... ... ... 22
III. HEATING WINE IN BULK ... ... ... ... ... 24
1. Arrangements without Refrigerators ... ... ... 24
2. Intermittent Arrangement with Refrigerators ... ... 24
3. W. Kuhn's Sterilizer ... ... ... ... ... 24
4. Arrangement with Refrigerators and Continuous Circulation 26
5. Economic Yield... ... ... ... ... ... 27
6. Principal Types of Machines ... ,.. ... ... 27
A. MACHINES WITH COILED TUBES ( WORMS) ... ... ... 32
1. Perrier Deroy's Sterilizer ... ... ... ... 32
2. Bourdil's Sterilizer ... ... ... ... ... 34
3. Velten's Sterilizer ... ... ... ... ... 37
4. Brehier's Sterilizer ... ... ... ... 38
5. Grenet and Baurens' Sterilizer ... ... . . 39
6. Gasquet's Sterilizer ... ... ... ... ... 42
7. Perillot's Sterilizer ... ... ... ... 47
B. MACHINES WITH TUBULAR BUNDLES ... ... ... 48
1. Terrel des Chene's and Victor Febvre's Sterilizer ... ... 48
2. Ricaumont's Sterilizer ... ... ... ... ... 50
3. Lande's Sterilizer ... ... ... ... ... 52
4. Pommier de Saint-Joannis' Sterilizer ... ... ... 56
5. Houdart's Sterilizer ... ... ... ... ... 57
6. Besnard's Sterilizer ... ... 64
C. MACHINES WITH CYLINDRICAL OR HELICOIDAL COMPARTMENTS 67
1. Raulin's Sterilizer ... ... ... ... ... 67
2. Naboiileix's Sterilizer ... 68
3. Laurent's Sterilizer ... ... ... ... ... 70
IV. STERILIZATION OF CASKS . ... . 74
GENERAL INDEX.
APPENDIX,
Page
reservation of unfermented grape-must. By F. T. Bioletti and
A. M. dal Piaz. Bulletin No. 130, University of California, 1900 77
Composition of grape-must ... ... ... ... 78
Causes of spoiling ... ... ... ... ... 80
Apparatus required ... ... ... ... ... 83
The manner of operating ... ... ... ... ... 84
Filtration ... ... ... ... ... ... 85
Final sterilization ... ... ... ... ... 86
Conversion of Thermometer Scales ... ... ... ... 90
Alcohol Tables. By Otto Hehner 93
By Authority : ROBT. S. BRAIX Government Printer, Melbourne.
BY THE SAME TRANSLATORS.
WINE-MAKING IN HOT CLIMATES,
BY
L. ROOS,
Director of the (Enoloyical Station of the Herault.
2 73 P a g es J 6 1 illustrations, 5 plates. 1900.
Cloth-bound. Price 2s.
FIRST STEPS IN AMPELOGRAPHY :
A GUIDE TO FACILITATE TfiE RECOGNITION OP VINES,
BY
MARCEL MAZADE,
Sub-Dirtcfor of the Laboratory for Viticultural Research , l the National
School of Agriculture, Montpellier.
95 P a g es > 43 illustrations. 1900.
Cloth-bound. Price Is.
TRENCHING AND SUBSOILING FOR
AMERICAN VINES.
(COMPILED AND TRANSLATED. FROM EUROPEAN AUTHORITIES.)
171 pages, 1 10 illustrations, 10 plates. 1901.
Cloth-bound. Price 2s.
NEW METHODS OF GRAFTING AND BUDDING AS
APPLIED TO RECONSTITUTE WITH AMERICAN
VINES.
(COMPILED AND TRANSLATED FROM FRENCH AUTHORITIES.)
72 pages, 89 illustrations. 1901.
Cloth-bound. Price Is.
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