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
W
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) change 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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