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
Alcohol, 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
Bellamy’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
