Manufacture of dry wines in hot countries . Fig. 5. , hose for entrance of wine; T, cover of manhole to which is attached by cords asmall piece of wood, P, on which the entering wine strikes and is broken up intoa spray. Roos, shown in Figs. 5 and 6. By means of this simple device the incom-ing stream of must is thoroughly broken up into a spray, and testsshow that only from 1% to 5% of the sulfur fumes escape. This is quiteclose enough for practice. It can not, of course, be used except where. Fig. 6. Illustrates method of causing absorption of sulfur fumes by means of Brise-jet. F
Manufacture of dry wines in hot countries . Fig. 5. , hose for entrance of wine; T, cover of manhole to which is attached by cords asmall piece of wood, P, on which the entering wine strikes and is broken up intoa spray. Roos, shown in Figs. 5 and 6. By means of this simple device the incom-ing stream of must is thoroughly broken up into a spray, and testsshow that only from 1% to 5% of the sulfur fumes escape. This is quiteclose enough for practice. It can not, of course, be used except where. Fig. 6. Illustrates method of causing absorption of sulfur fumes by means of Brise-jet. F, cask containing wine or must to be sulfured ; A, suction hose of pump, P; R, delivery hose conducting wine into cask, F, in which sulfur has been burned; J, Brise-jet. there is a manhole on the top of the cask. For casks with only a bung-hole on top a long tube pierced with small holes may be adapted to theend of the hose, but the absorption is then not quite so complete. 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 use
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectwineandwinemaking
