Effects of Vinous Fermentat'tonA XA 061 



found composed of two equal globular joints, thLs new bud 

 having attained the diameter of the mother or producing globule. 

 ir> In the second specimen, the whole of the globules were now 

 composed of two joints, and on some of these joints were to be 

 seen sometimes one and sometimes two new buds, whieiiTWei'tt 

 opposite, and placed in a contrary direction. --■ (fMnv yd 



The inspection of six other samples taken from the vat from 

 hour to hour, demonstrated to M. Cagniard Latour that the 

 vegetation had steadily advanced ; for in the liquid of the 

 eighth portion a great number of objects might be discovered, 

 formed of three, four, and even five globular joints, whic|^ had 

 successively produced one another, and which were arranged in 

 a series, like a string of beads. Among them many were per- 

 ceived which had not made the same progress. Some of these 

 were still nothing more than a simple globule, others exhibited 

 upon this globule one or two nascent buds, or two or three 

 globules supplied, for the most part, with terminal buds. Be- 

 sides, as the product of these vegetable developments, the ex- 

 perimentalist conceived that thenumber of globules was greater 

 than in the first sample after the yeast had been put in. But 

 on this point no doubt could remain, for the author adds, that 

 some days later, when the whole of the yeast produced in the 

 vat was collected, the quantity amounted to 47 pounds, nearly 

 seven times the quantity of the ferment which had been put 

 into the must. At this time likewise scarcely any other than 

 simple or isolated globules were discoverable ; indicating the 

 great facility with which these minute moniliform vegetables 

 disarticulate themselves, when the conditions necessary to their 

 existence are no longer present. 



In this set of microscopic observations, whose principal re- 

 sults have now been alluded to, M. Cagniard Latour states 

 that he has remarked a difference between the appearance of 

 the simple globules of the yeast and that of those which were 

 developed in succession during the act of fermentation ; these 

 latter, as being younger than the former, appearing more opaque 

 and cloudy. He also noticed, but only on two occasions, that 

 the globules emitted, by a kind of explosion, a remarkably fine 

 powder. 



M. Cagniard Latour has remarked that the globules of yeast 



