INDEX.
Frank Faulkner translation
A
Absorption of gases by air-free liquids, 292 oxygen by blood, 50; by urine, 50 from solutions by bacteria, 295
Acidity, natural, of wine a preservative, 2, and footnote of beer heated, 20 action on ferments, 35
Acetate of lime from fermentation of tartrate, 288
Acid, sulphuric, facilitating filtration, 250
Acid, carbonic, v. carbonic acid
Adaptability of liquids to certain growths, 36, 73, 85 (supposed) of vibrios to aërobian or anaërobian conditions, 309, 310
Aeration, reviving influence of, 138 adoption by brewers of, 253 tardy, of wort in deep vessels, 348 on “coolers,” its importance, 348, 349
Aeration-conditions in ordinary brewing process, 350, 351, 364, 365
Aeration of wort, apparatus for regulating, 352
Aeration, influence on clarification of worts, 381 experiments on its influence on growth, 107, 130
Aërobian, definition, 116 ferment, growth of, 208, 209 ferments, general characteristics, 210; origin of, 210 (footnote); cultivation of, 211; aspects of, 212-217; distinguishing features of, 218 life in ferments overlooked, 260
“Age,” as applied to a ferment, 169
Age of cells, 246
Aged aspect of exhausted cells, 133, 147
Air, influence on ferment-life, 242 renewal of, in brewers’ yeast, 246, 247 mode of expulsion from growing media, 285 unnecessary to life of vibrios, 292 injurious to life of vibrios, 304
Air, compressed, and ferment-life, 324 composition unaffected by contact with blood, &c., 398
Albumen-transformation theory of fermentation, 273
Albuminous liquids, growth of yeast in, 265
404Alcohol, percentage is heated beer, 20
Alcoholic ferment, minute species of, 71
Alcohol, detection in minute quantity, 78, 79 (footnote) produced by penicillium, 99, and following pages by aspergillus glaucus, 101, and following pages by mycoderma vini, 111, 113 explanation of, 114
Alcoholic fermentation, general explanation of, 114, 115
Alcohol, proportion of, to mucor forming it, 134, and following pages
Alcohol produced by moulds, 258 (footnote) production of, within fruits, 267
Alcoholic fermentation, restricted meaning, 275 (footnote) necessary relation with yeast-cells, 275
Altenaria tenuis, 157
Ammonia, a test for vegetable organisms (Robin), 312
Ammoniacal urine, 45, 46
Anaërobian, definition, 116 growth of yeast, 239, and following pages precautions to be observed in, 248 life of fruit-cells, 272 growth of vibrios, 302
Animal or vegetable nature of organisms, 312, and following pages
Anti-ferments, 45
Apparatus for sterilizing liquids, 27 for producing pure beer, 340, &c. for pure pitching, 344 for pure aeration, 352 for cooling beer with regulated supply of pure air, 388, 389
Appert’s experiment, 62
Aroma of beer destroyed by excess of air, 353
Asbestos, useful plug, 27, and footnote, 30
Ascospores of yeast, 150 (footnote)
Aspect of yeast variable, 37
Aspergillus glaucus, functioning as ferment, 101, and following pages different aspects of, 105
Atmospheric germs, 6, 26, 38 variety of, 39, 76, 87 (footnote)
Autonomy of organisms, 84 (footnote)
B
Bacteria, 35, 36; medium for growth of, 294; absorption of air from solutions by, 295
Bacteria and butyric vibrios, how related, 296 influence of oxygen upon, 305
Bail mentioned, 92, 93, 127
Balling saccharometer explained, 363 (footnote)
Barley-wine, 1 (footnote), 230
Barley decoctions, experiments on development of ferments in, (Fremy) 273 (footnote)
Bary, De, mentioned, 92; on relations of yeast to other organisms, 180, 181
Bastian’s experiments, 403
Baudelot refrigerator, 387 (footnote)
Bavarian beer, 10
Béchamp’s microzyma theory, 121 influence of air on fermentation, 178 (footnote)
Beer, definition, 1; difference between it and wine, 1 changeable nature of: effects upon brewing purposes, 2, 3 two kinds only, “high” and “low:” difference, 7 samples of bottled, examined, 222 general precautions for pure manufacture of, 338 improved apparatus for commercial production, 340, and following pages
Beet root preservation in pits, 269 (footnote)
Berkeley mentioned, 92
405Bellamy’s researches on fermentation in fruits, 270
Berard on fermentation of fruits, 270, 271
Berthelot’s mode of isolating inverting constituent of yeast, 322 (footnote)
Bert, action of compressed air on ferments, 324
Birds, experiment upon, described, 309
Bistournage, 43 (footnote)
Bisulphite of lime used by bottlers, 15
Blood, study of sterilized, 49, 50
Blood-crystals, 50 (footnote)
Boiling sterilizes liquids, 34
Bottling needle, 372 (footnote)
Bottled beer, treatment of, 16
Bouche influenced by presence of oxygen, 387
Bouchardat, 323
Brefeld, strictures on Pasteur’s theory criticised, 280 convinced of truth of Pasteur’s theory, 315, 316
Breweries, statistics of, 10
Brewing, change in processes of, 7 practices largely empirical, 222
Brewing processes under conditions of purity, 390
Budding, rate of, experiment on, 145 process of, 146
Buffon’s hypothesis mentioned, 121
Bulbs, glass, for study of growths, 156 (footnote) for vibrios, 298
Bunsen, tables of solubility of oxygen in water, 360
Butyric vibrios in must, 65; in wort, 70
Butyric acid from fermentation of lactates, 297 not a suitable food for vibrios, why?, 301 (footnote)
Butyric fermentations yield variable products, 308
C
Cagniard Latour, on cause of fermentation, 60
Calmettes, M., 369, 371; experiments on the curve of cooling of wort, 377, 378
Carbolic acid for purifying yeasts, 232
Carbonate of lime crystals formed in fermentation of lactate, 294
Carbonic acid, influence on preservation and fermentation of fruits, 268 evolution from fermentation of tartrate of lime by vibrios, 287 amount of evolution, 288 mode of collection of, 288 influence on bacteria, 305 (footnote)
Caseous ferment, occurrence, 200; aspect, 201; endurance of heat, 203 (footnote); meaning of title, 202; origin of in brewers’ high yeast, 203, 204; origin of in English pale ale, 204, 224; aërobian form of, 215
Cells, power of endurance, 134 aspect of dead, 139 (footnote)
Cells, glass, for study of growths, 155 (footnote)
Cells, probable function in elaborating proteic matter, 335
Cellulose, not soluble in ammonia (Robin), 312
Change of yeast, usual remedy for disease, 22
Chauveau on castration, 43
Circumstances modifying nature of germs present in atmosphere, 73, 87 (footnote)
Cladosporium, 55 (footnote)
Clarification of liquids by fungi, 66 (footnote) of wort, 381, and following pages of a wort and its beer not always correlated, 382, 383
Cohn’s medium for growth of vibrios, 294 (footnote)
406Colour 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 influence on worts, 364
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, 85
Disease-ferments, what they are, why so called, 4 classification and account of, 5, 6 origin of, 6 inactive at low temperatures, 14 often found only in deposits, 24 not everywhere in atmosphere, 31
Disease-germs usually latent, 220 development in bottled beer, 222
Diseases of wort and beer, meaning of, 19 mode of proving the cause of, 19, 20
Diseased beer always result of disease ferments, 26
Distribution of germs limited, 61
Division, fissiparous, of vibrios, 299
Dried yeast, 81
Dryness decreases sensitiveness of moulds to heat, 35
Dumas, distinction between organized and unorganized ferments, 323
Dust, atmospheric, contains disease-germs, 6, 26 on fruits, experiments with, 153, and following pages when fertile, 157, and following pages
Dutch yeast, 200
407Duval, Jules, experiments on transformation of ferments illusory, 37
E
Efflorescence of fermented liquors, 108, 117
Egg-albumen, experiments on, 51
Egypt, beer first brewed in, 17
Empiricism in ordinary brewing, 222
Energy stored by cells, 133, 134
Endogenous sporulation of yeast, 150 (footnote), 172
English beers all “high,” 7 temperatures and yeast employed, 8 (footnote) breweries, usages of, 8 (footnote), 14
Errors, causes of, v. experimental errors
Equations of fermentations variable, 276, 277
Examination of deposits, mode of, 21 (footnote)
Exhaustion, definition of, 171 (footnote)
Exhausted vibrios, 290
Experimental errors, 63, 85, 92 avoided by use of double-necked flasks, 120
Experiments, exactness of Pasteur’s, 95 (footnote) to prove connection between quality of ferment and quality of beer, 26, and following pages on living fluids, 47, and following pages comparative, on pure must and must with corpuscles boiled and unboiled, 54, and following pages by Gay-Lussac on must, 62, 63 by Pasteur after Gay-Lussac, 64 on distribution of ferments, 65, and following pages on distribution of fungus-spores, 68 in wide shallow dishes, 69, and following pages comparative on germs in air, 72, and following pages with non-fermentative species of torula, 78 on spontaneous impregnations, 65, 66, 69, 73, 79, 87 (footnote) on spontaneous fermentation, 184 on dried yeast, 81, and following pages on influence of aeration on growths, 107 on aeration and its absence, 130, and following pages on function of oxygen on ferment-life, 238, and following pages on the capacity of yeast for oxygen, 255 on influence of carbonic acid on fruits, 268 on growth of vibrios apart from air, 285 on fermentation of lactate of lime apart from air, 292, and following pages on influence of air on vibrio-life, 303, 304 on influence of air on bacterium-life, 305 on gradual adaptability of organisms to adverse life-conditions, 309 on influence of air on fermentation, 349 on solubility-coefficients of wort for oxygen, 361-3 of brewers’ worts, 366, and following pages on combination of oxygen with worts, 371, and following pages on the rapidity of the combination, 376 on amount of combination, 379 on non-transformation of mycoderma vini, 110, and following pages, 113 (footnote) 408of mycoderma aceti, 124, and following pages of mucor racemosus, 128, and following pages on non-transformation of yeast into penicillium, 333-335 on cultivating pure penicillium, 88, and following pages on its transformation into yeast, 91 transformation, Trécul’s, details of, 98 with submerged aspergillus, 101, and following pages penicillium, 99 in disproof of the hemi-organism theory, 273 (footnote) on growth of mixed moulds, 112 on purification of mixed ferments, 226, and following pages on growth of mucor mucedo, 140, 141 on proportion between weights of mucor and alcohol formed, 134, and following pages on the anaërobian cultivation of yeast, 239, and following pages on variation of proportion of sugar used to yeast formed, 249 on growth of yeast in sugar solutions, 318, and following pages, 331-333 on dust on fruits, 153, and following pages on seasonal influences on fertility of dust-germs, 157, and following pages on exhaustion of yeast, 169, and following pages of “high” yeast, 189, 190 on revival of yeast, 207, 208 on cultivation of aërobian ferment, 211, and following pages on gradual senescence of yeast, 245 on production of a pure beer, 338, and following pages on clarification of worts and beers, 382, and following pages comparative, on the qualities of beers brewed by different processes, 391 on rate of budding, 145
Exportation of “high” beers unsatisfactory, 16
F
Ferment, v. also yeast
Ferments of disease, v. disease-ferments
Ferments, special, 14, 15
Ferments and animal diseases, 41, and following pages butyric, lactic, alcoholic, 72 moulds functioning as, 100, 101, and following pages, 111, 113, 129, 133 general character of a, 115 of grape, varieties, origin, 150, and following pages alcoholic, summary of, 196 intermixture of, 224, 225 mode of separation of mixed, 226 and following pages succession of, in must, 227 exceptional vital processes of, 236, 237
Ferment power in relation to time discussed, 252 character, how related to heat, 270 and fermentation correlated, 277 a chemical substance existing in cells (Traube), 283 (footnote) of tartrate of lime, 290
Ferments, two classes, distinctive characteristics, 323
Fermentation, rapid, inexpedient, 3 spontaneous, in case of must, 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 409conditions 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’s experiments on egg-albumen, 51
“Gathered,” 367 (footnote)
Generation, theories of, contrasted, 397
Germs of ferments in air, &c., 6, 26, 38 brought by other matters, 38 absent from fruits, when? 58, 59, 157, and following pages not universally distributed, 61, 63, 181 (footnote) distribution experiments, 65, and following pages, 87 (footnote) and their correlated fruits, 61 of disease latent, 220
Germ, use of term by Pasteur, 313
Germ theory of disease discussed, 46, 47
Globuline tissue (Turpin), 123
Globulines, punctiform, 121, and following pages
Globules, 275 (footnote)
Glycerine, fermentation of, by vibrios, 306, 307
Gosselin, M., report, 44 and Robin on ammoniacal urine, 45
Gramme, value in grains, 135 (footnote)
Granules in wort, explanation of, 95
Graham’s, Dr., criticisms of Pasteur, 13 (footnote), 196 (footnote)
410Graham, Dr., on aspect of bottom yeast, 194 (footnote)
Grape juice, experiments on, 57, 59
Grape-ferments, v. ferments
Grapes, do they contain cells of yeast? 267
Greasiness of mycoderma vini, 80, and footnote
H
Hallier mentioned, 92
Hard water, influence on aspect of yeast, 194 (footnote)
Head of vibrio, 292
Heating sufficient as preventing deterioration of liquids, 20 influence on beer, 20
Heat, production of, its relation to ferment-power, 270
Hemi-organism, chimerical, 53, 162, 399, 273 (footnote) latest assertions by Fremy on subject of, 396-399 theory of vintage-fermentation, 272, 273
Heterogenesis, facts against, 51
“High” fermentation, meaning of, 8, 9 beers, disadvantages of, 12, 13 ferment, aspect of, 188, 189 characteristics of, summary, 191 ferment (new), occurrence, 198 aspect and characteristics of, 199 aërobian form of, 216
High yeast, aërobian form, aspect of, 214
Hoffmann, H., transformation of ferment, 92, 93
Hop-oil as a beer-antiseptic, 16, and footnote
Hopping influence on growths quâ temperature, 96
Hot countries, absence of breweries in 16
Hydrogen from vibrionic life, 300 occasional absence in butyric fermentations, 308
Hydrosulphite of soda, composition, use in determinations of oxygen, 355, and footnote preparation of saturated solution, 357 (footnote) alterability of solutions of, 356 improved method of M. Raulin, 356, and following pages
I
Ice, quantities consumed in “low” breweries, 11
Illusions as to absence of foreign organisms, 36, 85, 92
Impregnations, spontaneous, 65, 66, 69, 73, 79
Impregnation, mode of (penicillium glaucum), 86
Impurity of ferments, source of experimental errors, 37 of yeast masked for a time, 220
Increase of yeast disproportionate to sugar used, 237
Infusions, nature of organisms in, 39
Infusoria, 35
Insoluble substances in wort, 386
Inverting constituent of yeast, 321, and footnote
Isolation of ferment, 77
L
Lactic ferments, 5, 36 transformation from and into other ferments (Duval), 37
Lactate of lime, fermentation of, 292
Lechartier and Bellamy, researches on fermentation in fruits, 270
Leptothrix, 36
Liebig’s views of fermentation, 317, and following pages on fermentation of malate of lime, 321 definition of a ferment, 324 411modified theory, 326; answer to, by Pasteur, 326, 327 neglect of microscopical observations, 329, 330
Lime, bisulphite, use of, by bottlers, 15 carbonate sterilized, use of in growths, 126 dextro-tartrate, 284 acetate and metacetate, 288 lactate, fermentation of, 292
Lister’s, Prof., letter on germ-theory, 43
London breweries, usages of, 8 (footnote) Pasteur’s visit to, 22-24
“Low” fermentation, meaning of, 9, 10; advantages, 12 beer breweries, statistics of, 10 properties of, according to Dr. Graham, 13 yeast and “high” yeast distinct, 192, 193 yeast, aspect of, 193; characteristics, 195 aërobian form of, 215
Low temperatures prejudicial to disease-ferments, 14
M
Malignant pustule, 42
Mashings, 3
Medium, mineral, for growing lactic vibrios, 293, 297 (footnote) Cohn’s formula, 294 (footnote) for growth of bacteria, 294
Medium, composition of, influence on life, 296
Microscopical study of yeast important, 23 formerly neglected in English breweries, 22-24
Microscopical examination of vibrios, 298, 299
Microzyma, 121; source of mycoderma aceti according to Béchamp, 124
Milk, temperature of sterilization of, 34
Milk-sugar, growth of yeast in, 265
Mother of vinegar, v. mycoderma aceti
Moulds thrive in acid liquors, 36 functioning as ferments, 100, 101, and following pages, 111, 113, 129, 133 growth of, and production of alcohol, 257, 258 (footnote) suggested employment of, industrially, 261
Mucedines, 36, 40
Mucor mucedo and racemosus on must, 66
Mucor racemosus, different aspects of, 105 pure growth of, 128, and following pages
Mucor normal, growth of, 132 weight of to alcohol formed, 134, and following pages morphology of abnormal growth, 137
Mucor mucedo distinguished from racemosus, 140 growth in double-necked flasks, 140, 141
Müntz, 323
Must, fermentation of, always regular, 3 pure fermentation of, 54, and following pages succession of ferments in, 227, 228
Mycelium and mycoderma vini on wine, 56, 65
Mycoderma in wort experiments, 70
Mycoderma vini, arborescent form of, 77 growth of pure, experiments on, 110, and following pages, 120 growth with penicillium, 112 with mucor, 112 endogenous sporulation, 151 (footnote)
Mycoderma aceti transformations (Béchamp), 124 pure growth of, 124, and following pages
412N
Nageurs used in low fermentation, 9
Nature of liquids, influence on growths, 36, 73, 85
Natural liquids for pure growths, use of, 40, 41 experiments on, 47, and following pages
Neutrality, conditions of, as affecting sterilization of liquids, 34; explanation of fact, 35
Neutralization of acidity in pure growths, mode of, 126
New high ferment, v. high
New process of brewing, 391-393
Nitrogenous soluble parts of yeast, 319, 320
Nomenclature used by Pasteur purposely vague, 314
Normal growth of mucor, 132
O
Organic substances, have they any tendency to become organized? 33
Organic liquids sterilized by boiling, 34
Organizable globulines (Turpin), 123
Organisms and animal diseases, 42
Ouillage, 2
Oxidation of germ-free liquids, 57 processes of fungi, 261, and footnote of wort, excessive, injurious, 353, 354
Oxygen absorbed by blood, 50 by urine, 50 and fermentation, according to Gay-Lussac, 60 store-energy imparted to cells by, 134 no influence upon fermentation, (Béchamp), 178 (footnote) function in fermentation, experiments on, 238, and following pages influence on fermentation (Schützenberger and Pasteur), 253, 254 amount absorbable by yeast, 255 deficiency of, function in fermentation, 259 influence on products, 100, 108, 113 influence on morphology of moulds and ferments, 105, 106, 133, 137, 262 necessity of, to growth of yeast discussed, 280 unnecessary and adverse to vibrionic life, 284, and following pages necessary to bacterial life, 305 removal from solutions by bacteria, 295 growth of vibrios apart from, 302 compressed, influence on ferment life, 324 determination of, in worts (Schützenberger), 355, and following pages solubility-coefficients in water (Bunsen), 360 usual amounts in solution in brewers’ worts, 366, 367 changes in amounts during brewing processes, 369, 370 combination of, with hopped wort, 371, and following pages experiments on rapidity of combination, 376 on amount of, under brewing conditions, 379 in combination with wort not available for yeast, 380, 381 clarification of wort by, 385
P
Palate-fulness definition, 354, and footnote impaired by oxidation, 354
Parasites and their germs, 40 influence on animal diseases, 41
413Pasteur’s repetition of Trécul’s experiments, 98, 99 subject of his inquiries stated, 311 experiments, exactness of, 95 (footnote)
Pasteurization, meaning and use, 15 (footnote)
Patches of froth in growth of pure yeast, 31
Penicillium glaucum on must, 66 growth of pure, 86, and following pages precaution, 89 transformed into ferment (Trécul), 94 spores, varieties of, 97 production of alcohol by, 99, and following pages transformation into mycoderma, 109
Phenol for purifying yeasts, 232
Pitching, mode of, for pure beer, 342, and following pages flasks, 344 peculiar in London breweries, explanation, 350, 351
Plaster of Paris and yeast powder, 81, and following pages
Ploussard grapes, experiments on, 161
Polymorphism of organisms, 84 (footnote), also v. transformation
Precautions for pure fermentation of must, 64 brewers’, to check disease-germs, 220, and following pages for pure anaërobian growth of yeast, 248
Preservation of yeast, 207
Preoccupation of liquids by organisms, 36, 109, 220
Products of fermentation variable, 276, 277
Price of beer as affected by losses from disease, 24
Proliferous pellicles, 121
Proportions of alcoholic products variable, 276, 277
Proportions of products diagnostic of the fermentation, 279
Proteic matter elaborated by cells, 335
“Pulling up,” 343
Pure growth of yeast, precautions for, 29-32 growths in natural liquids, 40, 41 wort and ferment, advantages of, 391-393
Purification of mixed ferments, 226, and following pages practical methods, growth in sweetened water, 230 shallow basins, 231 in acid and alcoholic liquids, 231 with aid of carbolic acid, 232
Putrid wort, ferments of, 5
Putrefaction prevented by use of sterilizing flask, 27 of yeast, cause of, 221 of tartrate of lime, 291
Q
Qualities of “high” and “low” beers, 12, 13, 19, 196
Quality of beer dependent on kind of ferment, 26, and following pages
R
Racking, 222 precautions necessary in, 351
Raulin’s fluid, 88 (footnote) improvement on Schützenberger’s oxygen process, 356, and following pages experiments on solubility of oxygen in worts, 361-363
Rayer on splenic fever, &c., 42
Reducing action of vibrios, 291
Rees, Dr., 150 (footnote)
Refrigerator, Baudelot’s, 387 (footnote)
414Revival of mould-cells by aeration, 130, 131 (footnote), 138
Revival of starved yeast, 148, 208 vibrios, 301, 302
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, ellipsoideus, 165 pastorianus 151; mode of growth of, 167 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; experiment on, 184 generation, facts against, 51, 52, 57 supported by experimental errors, 62, 63 (Trécul’s theory of), 94, 95 impregnations, 65, 66, 69, 73, 79 use in isolating ferments, 77
Spores on grapes, gooseberries, &c., 54 of fungi widely distributed, 68
Statistics of breweries, 10 of French beer consumption, 17 (footnote)
Starved yeast, appearance of, 148
Stability of sterilized liquids, 286
Stemphylium spores, 55 (footnote)
Sterilizing apparatus, 27, 29, 285 flask, 28
Sterilization-temperature of various liquids, 34
Stock beer, 223
Store beer, must be surrounded by ice, 16
Straw wine, peculiar fermentation of, 166
Strength, Pasteur’s use of word, 354 saving by the new process, 394
Submerged penicillium, 99 aspergillus, 101, and following pages mycoderma, 111, 113, and following pages mucor, 129, and following pages, 133
415Submerging growths, precautions for, 91 (footnote)
Succession of transformations (Trécul’s scheme), 93, 94
Sugar decomposition by submerged cells, 114 different modes of, by different cells, 115 decomposed disproportionate to yeast formed, 237, and following pages variation of disproportion in different cases, 249 amount decomposed in a given time, as an index of fermentative energy (Schützenberger’s views), 252 solutions pure with mineral salts, growth of yeast in, 317, and following pages denial of the fact by Liebig and reply by Pasteur, 328, 329
Surface growth of yeast in pure culture, 31
Sweetened water for exhausting yeast, 169, 170, 190 for purification of yeasts, 230
T
Tartrate-acid of potash for purifying yeasts, 231 -dextro of lime, fermentation of, 284, and following pages products of, 288 ferment of, 290
Temperatures in use in London breweries, 8 (footnote) high, prejudicial to quality of “low” beer, 19 at which disease-ferments perish, 20; differs in different liquids, 34, 96 influence on fermentation, 129
Temperatures suitable for “high” or “low” yeasts respectively, 192 influence of on mixed “high” and “caseous” yeasts, 203 for observing active vibrios, 299
Theories of generation opposite stated, 397
Tieghem, Van, on ammoniacal urine, 45
Torula, sense in which used, 73 (footnote) varieties of, 77 non-fermentative species, 78
Transformation of ferments, according to Duval, 37 of non-fermentative to fermentative impracticable, 80 of penicillium into yeast impracticable, 91 of ferment into moulds (Hoffmann), 92 series, Trécul’s scheme of, 93, 94 of penicillium to mycoderma (Ch. Robin), 109 (footnote) of mycoderma vini refuted, 113 (footnote) Turpin’s system of, 122, and following pages of mycoderma aceti (Béchamp), 124 historical account of views on, 128 (footnote) of mucor (Bail), 127 of filamentous into globular yeast, 169 of yeast into penicillium, &c., impracticable, 333-335 mutual of low and high yeast, discussed, 192, 193 of “high” yeast into “caseous” ferment illusory, 203 of albumen, theory of the vintage, 272, 273 theory disproved generally, 273 (footnote)
Traube, Dr., on ammoniacal urine, 46 416researches on fermentation, 282 theory of fermentation, 283 (footnote)
Trécul and Fremy, v. Fremy
Trécul’s theory of successive transformations, 93, 94 details of transformation experiments, 98 theory refuted, 99
Trousseau grapes, experiments on, 162
“Turned” beer, ferments of, 5; filaments of, 23
“Turning out,” 367 (footnote)
Turpin, M., mentioned, 92
Turpin’s system of transformations, 122, and following pages, 113 (footnote)
Tyndall, letter to Pasteur, 399-401
U
Unsoundness of beer correlated with disease-organisms, 26, 32
Urea-ferment, the transformation of (Duval), 37
Urine, ammoniacal, 45, 46
Urine, sterilized, study of, 49, 50
V
Variability of fermentation products, 277
Variations of ferment strengthened and established, 197
Varieties of yeast, 149, and following pages
Vaureal, De, budding of yeast, 146 (footnote)
Vegetable distinguished from animal organisms by ammonia (Robin), 312
Vesicular tissue (Turpin), 123
Vibrio, 36; butyric, 65, 70 also an example of anäerobian life, 282, 284 active and exhausted, 290 reducing action of, 291
Vibrionic ferment of tartrate of lime, 290
Vibrios, head of, 292; supposed reproductive corpuscles, 306 growth of, in lactate media, 293 medium for growth of, according to Cohn, 294 (footnote) not genetically related to bacteria, 296 of butyric fermentation, description of, 298, 300 mode of examining microscopically, 298 fissiparous division of, 299 measurements of, 300 cannot live on butyrates, 301 (footnote) revival of, 301, 302; anaërobian growth of, 302 life of, destroyed by oxygen, 303, 304
Vigour of ordinary brewer’s yeast, 246
Vin de paille, 166
Vinegar, temperature at which it is sterilized, 34
Vinous flavour in stock beer, 224
Vintage, varied conditions of, 268 (footnote) fermentation, theory of, according to Fremy, 272, and following pages
Viscous wort, ferments of, 5
Visit to London brewery by Pasteur, 22-24
Vital processes of ferment exceptional, 237 activity of yeast apart from air, 259 potential in cells, 278
Vitiation of experiments, causes of, 63, 85, 92
417W
Wad-dressing, antiseptic, 44
Water, hard, influence on aspect of yeast, 194 (footnote)
Weights of mucor and alcohol, proportion of, 134, and following pages
Weight of yeast grown, what due to, 257 (footnote)
Wide dishes, experiments on fermentation in, 69, 70 favourable to mould developments, 75 (footnote)
Wine, less liable to deteriorate than beer, 2 temperature of sterilization, 34
Wort, definition, 2; cooling of, 3, 4 temperature of sterilization, 34 solubility of oxygen in, 361, and following pages formula for solubility in any wort, 364
Worts, brewers’, usual amounts of oxygen in solution, 366, 367 experiments on amounts, 379
Wort, hopped, its affinity for oxygen, 371, and following pages mode of transmitting it free of oxygen, 371, 372 insoluble substances in, 386
Y
Yeast, v. also ferment, germs, torulæ nature and properties of, 143, and following pages starved and well-nourished, appearances contrasted, 147, 148 varieties of, 149, and following pages commercial origin of, where? 187 relations to other organisms, 180, 181 commercial mixtures, 224, 225 practical purification of, 230-233 impurities in masked for a time, 220 exceptional characteristics of, 237 growth of in sterilizing flasks, 29-32 not transformable into any other organism, 37 aspect may change under modified circumstances, 37 non-transformation of mycoderma vini into, 120 mucor into, 132 non-fermentative species of, 79, 80, 206, 207 “high,” characteristic aspect of, 188-192 well aerated, fungoid mode of growth, 251 anaërobian growth, cause of fermentation, 259 growth of, in solutions of sugar, 318, and following pages growth in relation to proportion of sugar used, 237, and following pages difficult propagation in saccharine mineral media, 329, 330 growth of, without producing alcohol, 265 capacity of absorbing oxygen, 255 necessity of oxygen for its growth discussed, 280 incapable of using oxygen in combination in worts, 380, 381 soluble nitrogenous part of, 320, 321, 79 (footnote) dried into dust still active, 81, and following pages does not perish at temperatures at which disease-ferments do, 20 sudden inactivity of, cause and cure, 347 (footnote) 418change of, a trade custom, 22 reason of addition of yeast to wort, 3 proportion commonly added, 3 reason of the large proportion used, 343.
Yeast-cells abundant in brewing laboratories, 75 gradual senescence of, 245
Yeast-cells, mode of examining fruits for, 267 (footnote) necessary relation to “alcoholic fermentation,” 275
Yeast-water, definition, 79 (footnote) exhaustion of yeast by, 171 use of in pure growths (penicillium), 88
“Youth” of cells, 246
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WINE:
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