THE BAVARIAN PROCESS. 305 



Beer obtained by the mode of fermentation 

 adopted in Bavaria contains more alcohol, and pos- 

 sesses more intoxicating properties, than that made 

 by the ordinary method of fermentation, when the 

 quantities of malt used are the same. The strong 

 taste of the former beer is generally ascribed to its 

 containing carbonic acid in larger quantity, and 

 in a state of more intimate combination ; but this 

 opinion is erroneous. Both kinds of beer are, at 

 the conclusion of the fermentation, completely satu- 

 rated with carbonic acid, the one as much as the 

 other. Like all other liquids, they must both retain 

 such a portion of the carbonic acid evolved as 

 corresponds to their power of solution, that is, to 

 their volumes. 



The temperature of the fluid during fermenta- 

 tion has a very important influence on the quantity 

 of alcohol generated. It has been mentioned, that 

 the juice of beet-roots allowed to ferment at from 

 86 to 95 (30 to 35 C.) yield no alcohol ; and that 

 afterwards, in the place of the sugar, mannite, a 

 substance incapable of fermentation, and contain- 

 ing very little oxygen, is found, together with lactic 

 acid and mucilage. The formation of these pro- 

 ducts diminishes in proportion as the temperature 

 is lower. But in vegetable juices, containing nitro- 

 gen, it is impossible to fix a limit, where the trans- 

 formation of the sugar is undisturbed by any other 

 process of decomposition. 



It is known that in the fermentation of Bavarian 



