Note 43 — Chapter III · On the Origin of Ferments properly so called.

This small ferment is very curious, although it scarcely affects industrial fermentation. It was first described in 1862. (Pasteur, Bulletin de la Société chimique, 1862, page 67, and following: Quelques faits nouveaux au sujet des levûres alcooliques.) It has since been described by Dr. Rees under the name Saccharomyces apiculatus. (Dr. Rees, Leipzig, 1870: Sur les champignons de fermentation alcooliques. See also Dr. Engel, Thèse pour le Doctorat, Paris, 1872.) If we carefully filter some grape must at the time of vintage, we may be sure that we shall see it appear in the clear liquid at the bottom of our vessel, without intermixture with any other ferment.

Should we not filter the must this ferment will appear all the same, but it will soon become associated with another, thicker in appearance and more elongated, which also is one of the ferments peculiar to the fermentation of grape must.