STUDIES ON WINK. 119 



formed of filaments, like the ferments of the preceding 

 diseases, but differing in structure from the other 

 organisms, and in their physiological action on tho 

 wine. 



In short, according to Pasteur's observations, the 

 deterioration of wines should not in any case be attri- 

 buted to a natural working of the constituents of the 

 wine, proceeding from a sort of interior spontaneous 

 movement, which would only be affected by varia- 

 tions of temperature or atmospheric pressure. They 

 are, on the contrary, exclusively dependent on the 

 development of microscopic organisms, the germs of 

 which exist in the wine from the moment of the 

 original fermentation which gave it birth. What vast 

 multitudes of germs of every kind must there not be 

 introduced into every vintage tub ! What modifica- 

 tions do we not meet with in the leaves and in the 

 fruit of each individual spoilt vine ! How numerous 

 are the varieties of organic dust to be found on the 

 stems of the bunches, on the surface of the grapes, on 

 the implements of the grape gatherers ! What varieties 

 of moulds and mildews ! A vast proportion of these 

 germs are evidently sterilised by the wine, whose com- 

 position, being at the same time acid, alcoholic, and 

 devoid of air, is so little favourable to life. But is it 

 to be wondered at that some of these exterior germs, 

 so numerous, and possessing in a more or less marked 

 degree the anaerobic character, should find at certain 



