122 LOUIS PASTEUR 



fermentation. The acid wines contained an abun- 

 dance of the Mycoderma aceti. In the "turned" 

 wines there were slender filaments resembling those 

 found in the fermentations that form lactic acid. 

 Bitter wines were found to contain larger filaments 



A B 



0® m j^ 



©0 



■tf if 



»V*« 



E 



\w 



b^?/ 5 " 



Fig. ii. Organisms Found in Diseased Wine 



A, Cells of normal vinous fermentation ; B, acid wine in early 

 stage of deterioration ; C, a later stage of the same mal- 

 ady; D, ropy wine (maladie de la graisse) ; E, bitter wine 

 (maladie de l'amertume). 



which were sometimes branched. As the diseased 

 condition became more pronounced the character- 

 istic organisms became more abundant. 



And the remedy? It was very simple. At first 

 Pasteur tried antiseptics but without much success. 

 Then he tried heat. After considerable experimen- 

 tation he found that heating wine to about 55 ° C. 



