. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. 104 MICROBES, FERMENTS, AND MOULDS. while the finer sorts are more often attacked by bitterness. The bitterness may be to some extent neutralized by the addition of new and sweet wines, but the application of lime (from 25 to 50 centigrammes the. Fig. 56.—Bitter diPease of wine. Deposit under the microscope: 1,2, filaments of the microbe (Bacillus) which produces the disease, mixed v> itb crystals of tartar and colouring matter (Bordeaux wine) ; 3, young microbes in an active state ; 4, dead microbes, incrusted with colouring
. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. 104 MICROBES, FERMENTS, AND MOULDS. while the finer sorts are more often attacked by bitterness. The bitterness may be to some extent neutralized by the addition of new and sweet wines, but the application of lime (from 25 to 50 centigrammes the. Fig. 56.—Bitter diPease of wine. Deposit under the microscope: 1,2, filaments of the microbe (Bacillus) which produces the disease, mixed v> itb crystals of tartar and colouring matter (Bordeaux wine) ; 3, young microbes in an active state ; 4, dead microbes, incrusted with colouring matter, litre) is more recommended. This treatment must, however, make the wine sour. The deposits formed in deteriorating or old wines are not effected by the microbes which we have just enumerated, but are due, according to Pasteur, to the combination of oxygen with the wine under the action of time. This constitutes the aging of wine. Viscous Fermentation of Saccharine Liquids.— What is termed viscous fermentation takes place in the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Trouessart, E. -L. (Edouard-Louis), 1842-1927. New York : Appleton
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectfungi, bookyear1890
