Vlll 



CONTENTS. 



CHAPTER LXI. SACCHAROMYCETES APICULATUS. 

 BY PROF. DR. H. MULLER-THURGAU. 



I AVT.C- 



309. History, Distribution, 



and Morphology . 422 

 310. Racial Differences . 426 

 311. Conditions of Growth 



and Nutrition . . 427 



312. Fermentation Pheno- 



mena of Apiculatus 

 Yeast . . . 430 



313. The Importance of Sac- 



charomyces Apicula- 

 tus in Wine-mftking . 436 



CHAPTER LXI I. THE MONILLE AND OIDIA. 

 BY DR. H. WICHMANN. 



314. Monilia, Sachsia, and I 315. Oidium lactis and Allied 



Chalara . . . 443 | Species . . . 451 



Section XVII. The Enzymes and Enzyme Actions of Yeast. 

 CHAPTER LXIII. ALCOHOLASE. 



BY DR. RUDOLF RAPP. 



316. Historical Introduction 456 



317. Preparation of Expressed 



Yeast Juice . . 459 



318. General Properties of 



Expressed Yeast Juice 462 



319. Changes set up in Ex- 

 pressed Yeast Juice by 

 External Physical or 



Chemical Influences or 



by Living Organisms 466 



320. Bnchner's Zymase or 



Alcoholase 

 321. The Position of Aboho- 



473 



lase with Relation to 



the other Enzymes . 478 



CHAPTER LXIV. THE CHEMISTRY OF ALCOHOLIC 

 FERMENTATION. 



BY DR. ARM TNI US BAU. 



322. The Chemistry and Chief 

 Products of Alcoholic 

 Fermentation . . 483 



323. The Non-volatile By- 

 products of Alcoholic 

 Fermentation. Glyc - 

 rine, Isobutylenegly- 

 col, Succinic Acid, 

 Oxalic Ac d, Lactic 

 Acid . . . 490 



324. V.latile Acids and Alde- 

 hydes as By-products 



< >f Alcoholic Fermen- 

 tation. Influence of 

 Oxygen on Fermen- 

 tation . . . 497 



325. Alcohols and Esters 

 (Bo'-quet Pri ciples) 

 as Volatile Products 

 of Alcoholic I erm -n- 

 tation. Other By-pro- 

 ducts . . . 504 



326. Sugars Susceptible of 



Direct Fermentation . CM 



