Microscope in the brewery and malt-house / by Chas. Geo. Matthews and Francis Edw. Lott.

  • Matthews, Chas. Geo. (Charles George)
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Microscope in the brewery and malt-house / by Chas. Geo. Matthews and Francis Edw. Lott. Source: Wellcome Collection.

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    flavour to Beer wort, and an acidity of about twice the normal amount. It has been lately suggested that S. Ellipsoideus should be utilized for the production of a vinous unhopped beer or Barley wine ; but we question whether the taste of the public is in accordance with a beverage of this description. Saccharomyces Minor. Under this name, Engel describes a ferment obtained by him from leaven of flour, and to which the leaven owes its activity. It consists of budding cells of a globular form, the diameter of the largest being 6 In Pasteur’s fluid it produced only a slow fermentation. The cells placed under favourable conditions sporulated. A ferment form corresponding with Engel’s is some- times met with in Beers [Plate V., Fig. 4], and we may conveniently consider this to be S. Minor. Average diameter 3—4 \x. A free growth in beers under ordinary conditions is rare. We have seen it in Racking beers to the extent of 1 to 2 per cent, of the cells present, and in larger quantities in forced ales. Also in a few cases of fret accompanied by persistent cloudiness with flatness. When present in Racking samples it is usually to be detected amongst the Store yeasts. Like other ferments, it is quite possible it may occasionally be introduced with dry hops. Beyond the fact that its presence in ales denotes yeast impurity, and probably high finishing temperatures in fermentation, either in the “Square” or by subsequent rise of temperature in cleansing vessels, there is little to be said. Saccharomyces Apiculatus, Described by Pasteur and Reess as adherent to fruits, e.g., grapes, and associated with vinous fermentation, has
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