File:Manufacture of dry wines in hot countries (1905) (14782651825).jpg

Identifier: manufactureofdry167biol (find matches)
Title: Manufacture of dry wines in hot countries
Year: 1905 (1900s)
Authors: Bioletti, Frederic T. (Frederic Theodore), 1865-1939
Subjects: Dry wines Wine and wine making
Publisher: Sacramento : W.W. Shannon, Supt. of State Print.
Contributing Library: University of California, Davis Libraries
Digitizing Sponsor: University of California, Davis Libraries

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e. The second type of sulfurizer is exemplified by Fig. 7. The correctamount of sulfur is weighed and placed in an iron pan beneath a caskfrom which one head has been removed. The suction hose of a pump MANUFACTURE OF DRY WINES IN HOT COUNTRIES. 49 is then attached to the bunghole of the inverted cask, and as the fumesare given off they are driven by the pump into the must, preferablythrough a hose inserted through the upper bunghole. This method isvery effective for introducing large quantities of sulfurous acid, but islittle used. The hot sulfur fumes are apt to injure the hose and pumpand the method is troublesome to use in large cellars. The sulfurizers used in most of the cellars which make large quanti-ties of white wine are similar in principle to the one shown in Fig. 8.An examination of the figure (8) will make clear the principle of themachine. The must enters by the hose shown at the upper right-handcorner of the figure, flows from shelf to shelf through the sulfuring cham-
Text Appearing After Image:
Fig. 7. Method of sulfuring must with a pump.M, small cask with one head removed, serving as a chamber in which to burn thesulfur; /, /, openings for entrance of air; a, r, hose through which the sulfurfumes are forced into the cask of wine by means of the pump, P. ber into a reservoir below. The sulfur fumes generated in the stoveslfown at the lower right-hand corner of the figure enter the sulfuringchamber near the bottom and take a zigzag course to the top where thecurrent of air which carries them escapes through a narrow chimney.This arrangement insures a thorough contact between the must andthe sulfur fumes. The sulfurous acid is so completely absorbed in this machine that thereis no odor of burning sulfur at the opening O where the air escapes.The quantity of acid absorbed by the must depends on the amount ofsulfur burned and the rate at which the must passes through the appa-ratus. It is possible thus to approximate a certain dose in sulfuring 50 UNIVERSITY OF CALIFORNIA—EXP

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