. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. MICROBES, OE BACTEEIA. 99 This product does not turn the wine sour, nor sensibly affect it. It is due to the temperature of the casks being too high during the hot season. It may be obviated by sprinkling them with cold water, or by putting ice into them; care must also be taken to keep the casks full, and the cellars as cool as possible. Acidity of Wines; Soured Wines.—Wine always. Fig. B3.—The diaeaae acescffnce^ which sours wine. Deposit seen in the microscope; 1,1, Hycoderma vini; 2,2, Mycoderma aceti, still young; 3, the sam
. Microbes, ferments and moulds . Bacteria; Fungi; Fermentation. MICROBES, OE BACTEEIA. 99 This product does not turn the wine sour, nor sensibly affect it. It is due to the temperature of the casks being too high during the hot season. It may be obviated by sprinkling them with cold water, or by putting ice into them; care must also be taken to keep the casks full, and the cellars as cool as possible. Acidity of Wines; Soured Wines.—Wine always. Fig. B3.—The diaeaae acescffnce^ which sours wine. Deposit seen in the microscope; 1,1, Hycoderma vini; 2,2, Mycoderma aceti, still young; 3, the same older, when the mischief is at on advanced stage. contains a smaU quantity of acetic acid, and when this acid is in excess, the wine is no longer drinkable, and turns to vinegar. This change is due to the presence of Mycoderma aceti (Fig. 53), of which we have already spoken. It is much more minute than M. vini, and takes the form of the figure 8, as the illustration shows, or of chaplets formed by the union. 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
