Name/Title
LetterEntry/Object ID
Q2022.21.186Scope and Content
Two related letters. The first is a copy of a letter, on onion skin paper, from Wilbur P. McDonald, M. D., to H. J. McElhone, Specialty Chemicals Dept, Ciba-Geigy Corporation, Ardsley, New York, dated July 6, 1971. The letters COPY in red ink are down the left hand side of the paper.
The second letter is from H. J. McElhone, in response to Dr. McDonald's inquiry. It is dated August 23, 1971 and is on Ciba-Geigy letterhead.Context
Dear Mr. McElhone:
Thank you for the 4 oz. complimentary samples of Irgazyme 20 C and 20 M. From the brochure you sent me concerning Irgazyme pectic enzymes, I am uncertain as to the dosage to be used in depectinizing a bushel and a half of grapes, roughly 60 lbs., at about 70° F. in a period of twelve hours.
On page 7 of the brochure, Figure 3., rate of depectinization of Concord Grape Juice, you show a figure of 0.8 oz. per 1000 lbs. of grapes, but the temperature is at 140°F., which is much too warm for the production of wine. On page 9 it is stated that about 10-75 ppm Irgazyme 20 are sufficient or adequate clarification of wine. My problem is to depecinize the white grapes in a period of about four to twelve hours at 70° temperature following the mashing of the grapes so as to be able to obtain a larger amount of free run juice than I have heretofore been able to obtain. The Virginia Seedling grape in particular is very difficult to press and to obtain the juice from. Would you please advise me how much Irgazyme 20 M or 20 C to use under these circumstances.
Sincerely,
___________________________________________________________________________________________________________________
Dear Dr. McDonald,
This is in reference to your recent letter concerning your continued interest in our IRGAZYME pectin enzyme.
We have had no experience with the Virginia Seedling grape which you mention, however based on our experience to date, we would expect that a starting point of 6-7 oz. of IRGAZYME 20M per 1000 lbs of grapes would be required to depectinize the grapes at a temperature of 70°F.
We trust that this information is adequate for your needs.
Very truly yours.Lexicon
Nomenclature 4.0
Nomenclature Secondary Object Term
LetterNomenclature Primary Object Term
CorrespondenceNomenclature Sub-Class
Other DocumentsNomenclature Class
Documentary ObjectsNomenclature Category
Category 08: Communication ObjectsDimensions
Dimension Notes
8.5" x 11"
