pages of a wort and its beer not always correlated, 382, 383 Cohn’s medium for growth of vibrios, 294 (footnote) Colour darkened by oxidation in pure liquids, 57 Coloration of vibrio-fermented liquors, 291 Colpoda, 39, 40 Composition of medium, influence on life, 296 Conidia, definition, 137 Conditions affecting the ferment character of cells, 266 Consumption of beer in France, statistics, 17 (footnote) Contagion and ferments, 41, and following pages Continuity, non-, of germs in air, 62 Continuous vital activity of cells, 278 Contact-action, theory of, 326 “Coolers,” importance in aeration of wort, 348, 349 Cooling of wort must be rapid in ordinary brewing, 2 - artificial of “low” beers, 12
Cooling of wort in presence of carbonic acid, 342; - difficulties of the process, 346, and following pages
Corpuscles on grapes and stalks, 54 Corpuscles refractive in bodies of vibrios, 300, v. also cysts Correlation of special germs with special fruits, 61 - of special ferment and fermentation product, 277
Cotze and Feltz, 43 Crushers for the vintage, 268 (footnote) Cream of tartar, v. tartrate Cultivation of yeast under conditions of purity, 29-32 - of pure penicillium, mode of, 88, and following pages
- of aËrobian ferments, 211, and following pages
Cysts of vibrios, 306, 307 D Davainne, on splenic fever, &c., 42 Daughter-cells, 146 Dead cells, aspect of, 139 (footnote) Declat’s treatment of infectious diseases, 44 Dematium, 167; - resemblance to Saccharomyces pastorianus, 179, 180, 181, 214
- resemblance to “caseous” yeast, 201
Degrees, Balling, v. Balling Deposits, amorphous, of wort, 6, 193, 385, and footnote Deterioration of beer correlated with presence of foreign organisms, 26, 32 Differential vitality, a means of separating ferments, 226 Difficulty of experiments on growths, 63, 8
utenberg@html@files@63355@63355-h@63355-h-5.htm.html#Page_4" class="pginternal">4 “top” and “bottom,” v. “high” and “low” masked by moulds in shallow vessels, 75 (footnote) by penicillium (TrÉoul) 94 by mycoderma vini, 111, 113 by mucor racemosus, 129, 139 alcoholic, general explanation of, 114, 115 conditions of, in sweetened mineral liquids, 211 without air, 242 with and without air, results compared, 243, 244 a cell-life without air, 259 a general phenomenon, 266, 267 of fruits not truly “alcoholic,” 276 not definable, according to Brefeld, as life without air, 280 of lactate of lime, 294 Fermentative energy, 252 - character dependent on conditions, 266
Filamentous tissue (Turpin), 123 Fitz on fermentation, 142 Fissiparous division of vibrios, 299 Flask sterilizing, 27, 29 Flasks with double necks, advantage of, 120 Fluid, Raulin’s, 88 (footnote) Flavour dependent on ferment species, 230 Foreign organisms correlated with unsound beer, 26, 32 - greatly promoted by adaptability of liquids, 36
Formula for solubility-coefficient of any wort for oxygen, 364 Fremy’s statement of hemi-organism, 52 - answer to Pasteur’s facts, 58
- explanation of vintage fermentation, 272
- “organic impulse,” 325
- latest assertions, 396-399
Fruits, ferment organisms on surface of, 153, and following pages - internal fermentation of, 267, and following pages
- yeast cells not present within, 267 (footnote)
- influence of carbonic acid gas on preservation of, 268
- respiratory processes of, according to BÉrard, 270
- fermentation within, Lechartier and Bellamy, 270
- crushed and uncrushed, fermentation of, 274
Fruit-cells, anaËrobian life of, 272 Fungi, wide distribution of spores, 68 - absorption of oxygen by, 257
- production of alcohol by, 258 (footnote)
Fungoid manner of growth of well-aerated yeast, 251 G Galland’s claims of priority, 338 (footnote) Gay-Lussac’s experiments on grape-juice, 59, 60 Gayon
lass="c023">Revival of starved yeast, 148, 208 Ripening of fruits, 270, 271 Robin, Ch., mentioned, 93; - strictures on Pasteur, 310, 311
- recantation of views on fermentation, 314
S Saccharomyces apiculatus, 71, and footnote, 150 - exiguus, 185,
- pastorianus 151;
- two aspects, globular and filamentous, 168, 169
- exhaustion and revival of, aspects, 172, and following pages
- occurrence as impurity in most ferments, 225
- most suitable for growth experiments in sugar solutions, 332
Saccharomyces pastorianus, ellipsoideus, apiculatus in must, 227, and following pages Sang de rate, 43 SchÜtzenberger on budding of yeast, 146, and footnote SchÜtzenberger’s strictures on Pasteur’s views answered, 252, and following pages - process for determining oxygen in solutions, 355
Seasons, influence on success in brewing, 25 - at which germs are absent on fruits, 58, 59
Secondary fermentation in English beers, 224 Senescence of yeast cells, 208 - gradual of yeast cells, experiments on, 245
Shallow basins for purification of yeasts, 231 Sodium hydrosulphite, v. hydrosulphite Solubility-coefficients of oxygen in water (Bunsen), 360 - in worts (Raulin), 361-363
Sour beer, ferments of, 5 Soundness of beer always dependent on purity of yeast, 26, 32 Specialization of ferment-variations, 197 Specimens, necessary precautions for taking, 126 (footnote) Splenic fever, 42 Spontaneous fermentation used in must, not in beer, 4 - fermentation or putrefaction prevented by use of sterilizing flask, 28
- ferment, definition of, 182;
- generation, facts against, 51, 52, 57
- supported by experimental errors, 62, 63
- (TrÉcul’s theory of), 94, 95
- impregnations, 65, 66, 69, 73, 85, 92
- Pardon & Sons, Printers, Paternoster Row, London.
WITH NUMEROUS ILLUSTRATIONS. WINE: A TREATISE ON ITS ORIGIN, NATURE, AND VARIETIES. BEING A COMPLETE MANUAL OF VITICULTURE AND ŒNOLOGY. BY J. L. W. THUDICHUM, M.D., AND AUGUST DUPRÉ, Ph.D. Medium 8vo. 25s. “A treatise almost unique for its usefulness to either the grower, the vendor, or the consumer of wine. The analyses given are the most complete we have yet seen, exhibiting at a glance the constituent principles of nearly all the wines known in this country.”—Wine Trade Review. “We have little doubt that this volume will be regarded as the standard English work on the subject by those whose business is connected with wine.”—Chemist and Druggist. “A perfect magazine of information, procured from first sources, and intelligently digested.... This exhaustive treatise deserves a cordial welcome alike from the wine grower, the wine merchant, and the consumer, all of whom cannot fail to consult it with advantage.”—British Trade Journal. ON THE USES OF WINE IN HEALTH AND DISEASE. BY F. E. ANSTIE, M.D., F.R.C.P. Crown 8vo. 2s. MACMILLAN & CO., LONDON.
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