442 SACCHAROMYCES APICULATUS. 



fermentation of running riot for a short time. This may, how- 

 ever, be prevented, and a purer fermentation achieved by adopt- 

 ing the suggestion of MULLER-THURGAU (XXIV.), viz., killing 

 the more susceptible fungi (Apiculatus yeast included) with sul- 

 phur dioxide, and starting fermentation with a vigorous pure 

 yeast that has, if necessary, been habituated to that reagent. 

 NATHAN (I.) claims to have prevented the development of Apicu- 

 latus yeast in berry juices by an initial addition of 2 per cent, of 

 alcohol, though it stood the ordeal better when treated with 

 10-15 per cent, of fermented grape or berry wine immediately 

 after pressing. This recommendation, however, does not seem to 

 have found application. 



Wines made by the pure-fermentation process are not always 

 preferred by consumers, at least in the case of fruit wines, many 

 liking the more strongly flavoured and odorous fruit ethers and 

 esters generated by Apiculatus yeasts, especially in beverages 

 otherwise poor in bouquet. Probably this accounts for the con- 

 flicting opinions expressed in the literature with regard to the 

 influence of these budding fungi on the flavour of fruit wines. 

 The fact that wines fermented with the powerful aid of Apiculatus 

 yeasts give, on analysis, high volatile-acid values without being 

 sour, forms a matter of considerable interest to the foodstuff 

 chemist. 



