CLAHIFICATION IN BKKK AND WIN'K. 187 



The coiuiuenceineut and development of " break " form the 

 chief criterion whereby the small brewer in sible to pass judjrment 

 on new stocks of yeast, jmrchased from out.side sources and iu 

 use for the first time. This circumstiiiice, it may be remarked 

 in passinjr, fornis the chief reason for the dilliculty experienced 

 in introducin;i; pure-cultui-e yeast into the smaller breweries, it 

 l)einf» a peculiar feature uf many st<x-ks of ]nue-culture lj<>ttom- 

 fermentiition yeast that, on their first introduction into the 

 brewery, they exhibit little or no " break " until they have been 

 pitched on two or even three successive batches of wort. Now, 

 it is easy to underst;ind that, in presence of this difficulty, the 

 brewer, l)ein^ already suspicious of the value of the innovation, 

 should decide to revert to the "good old .stock yeast " to which he is 

 accustomed, oblivious for the moment of the many di.siippoint- 

 ments the latter has already caused him. The causes of imper- 

 fect " break " are manifold, and, in part, still undetermined ; 

 for iustjince, an insufficiency of lime (§ 258) in the wort, too low a 

 formentinj.; temperature, or imperfect rousing during the cultiva- 

 tion in wort. On the other hand, some stocks of yeast exhibit a 

 defective " break " under all condition-^, and furnish a thin 

 sedimentjil yeast instead of a firm deposit in the tun. Despite 

 the greater care involved in working with yeasts of this type, 

 they are still employed, especially when they exhiVnt other 

 valuable tpialities and furnish, for example, a beer characterise*! 

 by great stability and therefore suitiible for export. Such a 

 yeast is met with iu the Carlsberg bottom yeast No. i, V>y 

 means of which E. Ch. Hansen first iutro<.luced his pure-cidtui-e 

 method into the fermentation industry. On the other hand, 

 for the production of (piick-runiiing ales, it will be found 

 economically advantiigeous to make u.-^e of a yeast that chirifies 

 rapidly. 



Yeasts exhibiting coarse " break" and gooil clarification are 

 still more important in the preparation of champagne than for 

 Ijrewing. since in the former case imperfect clarification cannot 

 be remedied by the use of strips or by filtration. Presupposing 

 a knowledge of the rudiments of champagne-making, it may be 

 recalled that the wine for this purpose is treated with sugar, 

 and is subjected whilst in bottle to a secondary fermentation in 

 order to protluce the requisite amount of carbon dioxide. In the 

 old process the fermentiition of this sugiU* was left to the few 

 cells usually present in the wine; the result.s, however, fre- 

 quently failed to come up to the exj>ectations fonae<l in this 

 respect. The defect Ciin be remedied by adding a suliicient 

 quantity of a pure-culture yeast to the sugared wine (cuvec), 

 which yeast must of course be specially select^e*! for the end in 

 Wew. Thus, it must not only jKJSsess a high power of resistsince 

 towards the presence of a large amount of alcohol in the r * 

 substratum, and to a high Lras pressure, but also have t ^ 



