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
Duval, 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) of _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 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’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)
Graham, 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
