ANALYSES OF FERMENTED MUSTS. 21 



the activity of yeasts as chemical agent-, ami complete -hi-ck i 

 were not made in many cases. A considerable number of check i 

 and analyses were made, however, and the data herein piv-cnt<>d 

 represent fairly the ronlts obtained. 



The results of the analyses of must inoculated with several of tlie 

 fungi associated with the yeasts are interesting. With IVnicillium 

 in one case (test 82) the destruction of 2.12 per cent of sugar KJ 

 shown and only 0.74 per cent of alcohol was formed, and in the other 

 2.14 per cent of sugar was consumed and l.-MJ per cent of alcohol 

 formed, relatively a very higli result. Hut the >pn-ies of A^pcrgillus 

 used in three long tests appeared to he incapable of forming alcohol 

 except in one instance, where 0.28 per cent was produced by this fun- 

 gus. Yet these fungi destroyed 2 per cent and over of sugar. K\ i- 

 dently from these results it is correct to consider these organisms di-- 

 turbing agencies, especially where fermentation proceeds slowly. 



The forms of Torula used from two different sources in tests No-. 

 88 and 107 show decided strength as alcoholic ferments. The two 

 cultures used were quite different as to characteristics of the cells. 

 so much so as to indicate difference in species. The fact that this 

 organism forms alcohol so readily renders it all the more objection- 

 able when associated with yeasts in the fermentation industries, be- 

 cause during growth its secretions are likely to injure the bouquet of 

 the product. 



The three forms, or presumably species, of Mycoderma used show 

 striking differences in their fermenting power, varying from less than 

 one-half of 1 per cent to more than 4 per cent of alcohol. All of 

 these inverted sucrose, No. 92 practically all of it, and consumed 

 11.46 per cent of sugar to form 4.15 per cent of alcohol, a poor iv-uli 

 in that respect. In the case of this strong growing form it appear- 

 that it might become a decided competitor of yeasts, especially under 

 conditions where fermentation progresses slowly. This fungus is also 

 a very undesirable ferment. Dematium did not show much power to 

 form alcohol so far as tested. 



