CONTENTS 



CHAPTER XXXVII. ACETIC FERMENTATION. 



PAGE 



209. Discovery of the Acetic Acid 



Bacteria 295 



210. Morphology of the Acetic Acid 



Bacteria 296 



211. The Morphological Influence of 



Temperature . . . 298 



PAGE 



212. The Equation of Acetic Fermen- 

 tation 302 



213. Pure Culture Ferments in the 



Manufacture of Vinegar . . 305 



CHAPTER XXXVIII. THE OXYDASES. 



214. The Browning of Wines . . 308 I Vegetable Juices Laccase, 



215. The Rapid Discoloration of Fresh Malase, Tyrosinase, Olease . 309 



| 216. The Bittering of Wine . .311 



