Studies on Fermentation

45 chapters

1. 1STUDIES ON FERMENTATION
2. 2AUTHOR’S PREFACE.
3. 3PREFACE TO ENGLISH EDITION.
4. 4TABLE OF CONTENTS.
5. 5INDEX TO PLATES.
6. 6CHAPTER I. On the Intimate Relation existing between the Deterioration of Beer, or the Wort from which it is Made, and the Process of Brewing.
7. 7CHAPTER II. On the Causes of the Diseases which affect Beer and Wort.
8. 8§ I.—Every Unhealthy Change in the Quality of Beer coincides with a Development of Microscopic Germs which are alien to the Pure Ferment of Beer.
9. 9§ II.—The Absence of Change in Wort and Beer Coincides with the Absence of Foreign Organisms.
10. 10CHAPTER III. On the Origin of Ferments properly so called.
11. 11§ I.—On the Conditions which cause Variations in the Nature of the Organized Products existing in Infusions.
12. 12§ II.—Experiments on Blood and Urine taken in their Normal State, and Exposed to Contact with Air that has been Deprived of the Particles of Dust which it Generally holds in Suspension.
13. 13§ III.—Experiments on the Juice contained in Grapes.
14. 14§ IV.—Wort and Must Exposed to Common Air.
15. 15§ V.—New Comparative Studies on the Germs held in Suspension by the Air of Different Places which are near each other, but Subjected to Different Conditions affecting the Production and Diffusion of the Particles of Dust found in them.
16. 16§ VI.—Yeast may become Dry and be Reduced to Dust without losing its Faculty of Reproduction.
17. 17CHAPTER IV. The Growth of Different Organisms in a State of Purity: Their Autonomy.[49]
18. 18§ I.—Growth of Penicillium Glaucum and Aspergillus Glaucus in a State of Purity—Proofs that these Fungoid Growths do not become Transformed into the Alcoholic Ferments of Beer or Wine.—Preliminary Enquiry into the Cause of Fermentation.

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