Studies on fermentation : the diseases of beer, their causes, and the means of preventing them / by L. Pasteur ; a translation, made with the author's sanction, of Etude sur la bière ... by Frank Faulkner and D. Constable Robb.

  • Pasteur, Louis, 1822-1895
Date:
1879
Catalogue details

Licence: Public Domain Mark

Credit: Studies on fermentation : the diseases of beer, their causes, and the means of preventing them / by L. Pasteur ; a translation, made with the author's sanction, of Etude sur la bière ... by Frank Faulkner and D. Constable Robb. Source: Wellcome Collection.

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    Alcohol, percentage in heated beer, 20 Alcoholic ferment, minute species of, 71 Alcohol, detection in minute quantity, 78, 79 (footnote) produced by pénicillium, 99, and following pages by aspergillus glaucus, 101, and following pages by my coderma vini, 111, 113 explanation of, 114 Alcoholic fermentation, general expla¬ nation 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 Alternaria tenuis, 157 Ammonia, a test for vegetable organ¬ isms (Robin), 312 Ammoniacal urine, 45, 46 Anaërobian, definition, 116 growth of yeast, 239, and fol¬ lowing pages precautions to be observed in, 248 life of fruit-cells, 272 growth of vibrios, 302 Animal or vegetable nature of organ¬ isms, 312, andfollowing 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 A ]port's experiment, 62 Aroma of beer destroyed by oxcess of air, 353 Asbestos, useful plug, 27, and foot¬ note, 30 Ascospores of veast, 150 (footnote) .Aspect of yeast variable, 37 Aspergillus glaucus, functioning as fer¬ ment, 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, 1S1 Bastian’s experiments, 403 Baudelot refrigerator, 387 (footnote) Bavarian beer, 10 Bechamp’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 manu¬ facture of, 338 improved apparatus for com¬ mercial production, 340, and following pages Beet root preservation in pits, 269 (footnote) Berkeley mentioned, 92