Note 124 — Chapter VI · THE PHYSIOLOGICAL THEORY OF FERMENTATION.
Frank Faulkner translation
We have sometimes found small quantities of alcohol in fruits and other vegetable organs, surrounded with ordinary air, but always in small proportion, and in a manner which suggested its accidental character. It is easy to understand how, in the thickness of certain fruits, certain parts of those fruits might be deprived of air, under which circumstance they would have been acting under conditions similar to those under which fruits act when wholly immersed in carbonic acid gas. Moreover it would be useful to determine whether alcohol is not a normal product of vegetation.