The Commission mentioned by Pasteur had been considering for the last two years the expediency of applying the heating process to wines destined for the fleet and to the colonies. A first trial was made at Brest on the contents of a barrel of 500 litres, half of which was heated. Then the two wines were sealed in different barrels and placed in the ship _Jean Bart_, which remained away from the harbour for ten months. When the vessel returned, the Commission noted the limpidity and mellowness of the heated wine, adding in the official report that the wine had acquired the attractive colour peculiar to mature wines. The non-heated wine was equally limpid, but it had an astringent, almost acid flavour. It was still fit to drink, said the report, but it were better to consume it rapidly, as it would soon be entirely spoilt. Identical results were observed in some bottles of heated and non-heated wines at Rochefort and Orleans. M. de Lapparent now organized a decisive experiment, to take place under Pasteur’s superintendence. The frigate _la Sibylle_ started for a tour round the world with a complete cargo of heated wine. Pasteur, who returned to Arbois for a short rest before going back to Paris, wrote from there to his early confidant, Chappuis (September 21, 1868): “I am quite satisfied with my experiments at Toulon and with the success of the Navy tests. We heated 650 hectolitres in two days; the rapidity of this operation lends itself to quick and considerable commissariat arrangements. Those 650 hectolitres will be taken to the West Coast of Africa, together with 50 hectolitres of the same wine non-heated. If the trial succeeds, that is to say if the 650 hectolitres arrive and can be kept without alteration, and if the 50 hectolitres become spoilt (I feel confident after the experiments I have made that such will be the result), the question will be settled, and, in the future, all the wine for the Navy will be ensured against disease by a preliminary heating. The expense will not be more than five centimes per hectolitre. The result of these experiments will have a great influence on the trade, ever cautious and afraid of innovations. Yet we have seen, at Narbonne in particular, some heating practised on a large scale by several merchants who have spoken to me very favourably about it. The exportation of our French wines will increase enormously, for at present our ordinary table wines lend themselves to trade with England and other countries beyond seas, but only by means of a strong addition of alcohol, which raises their price and tampers with their hygienic qualities.”