THE DISEASES OF WINE 133 



customed to attribute to a single cause that which is the 

 product of several, and the majority of our controversies 

 come from that." 



"I would be much pained if M. Pasteur took in a dis- 

 paraging sense the observations in my last work on 

 fermentation. He appears to have forgotten that I 

 have only attempted to support with facts a theory 

 which I evolved more than 30 years ago, and which he 

 had attacked. I was, I believe, in the right in defending 

 it. There are very few men whom I esteem more than 

 M. Pasteur, and he may be assured that I would not 

 dream of attacking his reputation, which is so great and 

 has been so justly acquired. I have assigned a chemical 

 cause to a chemical phenomenon, and that is all I have 

 attempted to do." 



Thus Pasteur and Liebig, two master minds, each 

 qualified to grasp the view-point of the other, both of 

 whom loved science above all things, remained divided, 

 because they could not agree on the role of the yeast in 

 alcoholic fermentation. Is there not to be derived from 

 this a great lesson for scientific men, and even for those 

 who are not? 



IV 

 THE DISEASES OF WINE 



We shall perceive at once the advantage of having the 

 theories of Pasteur replace those of Liebig in science. 

 Arrived at this stage of advancement, Pasteur had 

 before him a fertile province which he could conquer by 

 a wave of the hand, and which would have remained 

 closed and inaccessible under the old ideas. I will ex- 

 plain my meaning. 



What had Pasteur just found out? That acetilica- 



