Effects of Vinous Fermentation. 363 



getables in a rudimentary state yield ammonia directly upon dis- 

 tillation. He then insists upon the production or augmentation 

 of the yeast, which, for each vat, yields about seven times the 

 quantity put into the wort. This augmentation, which might be 

 supposed to proceed from a precipitation of the vegetable albu- 

 men which is found in the wort, M. Cagniard Latour, accord- 

 ing to his observations, simply and positively accounts for by 

 the multiplication of globules, as above explained, and the num- 

 ber of which agrees well with the augmentation of the weight. 



As a proof of the vegetable organization of the globules of 

 yeast, the author recalls to our recollection, that this yeast 

 quickly and properly dried may, like a great many seeds, be 

 preserved for a very long time, and is after this susceptible, 

 when placed in favouring circumstances, as in sugar and water, 

 of germination, vegetation, and the production of vinous fermen- 

 tation. This happens, even when it has been exposed to a tem- 

 perature so low as 60** cent, or below zero, Fabr. Finally, M. 

 Cagniard Latour closes his memoir with this observation : " All 

 those who are concerned with fermentation on a great scale, 

 such as brewers, distillers, &c. know that in spite of all the care 

 they can bestow, the result is always very variable. This very 

 irregularity favours the hypothesis, that vinous fermentation i* 

 excited by a substance, which is endowed with vitality, for who 

 does not know in how many different ways such substances 

 may be affected."'' 



The discovery of this author merits the most detailed exami- 

 nation, and with every possible care. It requires many experi- 

 riments and microsco])ic observations, long-continued minute 

 and repeated observations, which can neither be well explain- 

 ed nor comprehended, except by the help of numerous fi- 

 gures, which are herewith submitted to the examination of the 

 academy. We have personally, say the reporters^ submitted to 

 this examination with the greater interest, because from the 

 commencement we have recognised the truth of the facts an- 

 nounced by the author, and the vast importance of their appli- 

 cation to physics, chemistry, physiology, and domestic economy. 



