266 PRESENT POSITION OF 



The result was, in short, so favourable that Mr. Dutten- 

 hofer, the owner of the cider and fruit-wine factory, requested 

 Dr. Nathan to introduce the system of pure yeast culture 

 throughout his establishment. In order to advance the pro- 

 duction of fruit wines in Wiirtemberg, Mr. Duttenhofer under- 

 took to supply pure cultures of good races of yeast to other 

 establishments at a small cost. " Pure yeast culture!' writes 

 Nathan, " is destined to bring about a great revolution in the 

 production of fruit wines, and to raise this to a flourishing 

 branch of industry'' 



In a later communication, ' Fortschritte auf dem Gebiete 

 der Fruchtweinbereitung ' (Stuttgart, 1893), Nathan describes 

 the method he elaborated for using pure yeast culture in the 

 preparation of fruit wines. He also states that he succeeded 

 in rinding a species of yeast which imparted to his wines a 

 fine bouquet (e.g., of a Riesling). On p. 7 he says : " What 

 an important advance has been effected by pure yeast culture, 

 has been amply experienced this year in our establishment 

 at Rottweil. We have fermented 300 hectoliters of fruit 

 wine exclusively with pure yeast, and in our cellar we have 

 not a single wine which does not taste clean, or which has 

 any sickness, although the fruit wines prepared in the same 

 district are very subject to disease." He is of opinion that 

 the preparation of fruit wine based upon the new system 

 will be carried on on a much larger scale in all parts 

 of Germany ; and he therefore recommends the American 

 "Mountain gooseberry," especially for general cultivation, 

 for this purpose. 



In the yearly reports of the stations at Geisenheim (Wort- 

 mann), Wadensweil (Miiller-Thurgau) and Gratz (Hotter), 

 similar favourable results are recorded. In a lecture delivered 

 before the congress of wine-growers held in Mayence (1894), 

 Wortmann pointed out that pure yeasts have proved especially 

 successful in the preparation of cider. One of the largest 

 producers of cider conducted experiments on a large scale 



