THE MICROBE OF WINE 71 



pear individual adults; in Fig. 52, the same bud- 

 ding; in Fig. 53, the same producing spores. 



This microbe is a trifle smaller than that of 

 Beer; the adult is six micromillimeters in its 

 longer diameter, and in its shorter diameter five. 

 This means that its longer diameter is about TTJ^TTF 

 of an inch, and its shorter diameter Winr part of 

 an inch. Accordingly a small drop of the wine 

 has the capacity to contain 6,640,000 of these 

 beings. 



One may readily see how this microbe plays its 

 part in wine making. Everybody knows that wine 

 may be made from any one of all the small fruits; 

 but that which is generally used, and is no doubt the 

 best, is the grape. The berry is allowed to be- 

 come fully ripe before harvesting, because it then 

 contains the most sugar, and affords the richest 

 flavor for the wine. 



After gathering the grapes from the vines, in 

 order to separate the juice from the pulp, they are 

 put through either the centrifugal machine or the 

 wine press. In either case the juice is at once 

 conducted into the wine vat, where it is ready for 

 fermentation. 



This fermenting process converts the juice into 

 wine; but it is caused wholly by the microbe. In- 

 vestigation has shown the ripe berries on the vines 

 contain on their skins great numbers of the spores 

 of this microbe. In separating the juice from the 

 pulp, these spores find their way into the juice 

 in the vat. Here they quickly grow into the ma- 



