PURE YEAST CULTURE. 267 



with different selected yeasts from the station at Geisenheim, 

 and he sent the following report of the results obtained: 

 " The different races of yeast imparted to the cider, especially 

 during the fermentation, a characteristic flavour indicative of 

 the kind of wine from which the yeast was obtained. After 

 the vigorous fermentation, the characteristic properties of the 

 wines from which the yeasts were taken were no longer so 

 marked in the cider. Yet the finished cider still unmistak- 

 ably possesses the vinous taste. The yeast from Moselle 

 wine gave a very delicious and pleasant cider. The yeast 

 from Ahrweil red wine imparts fulness, and that from Wiirz- 

 burg Stein wine gives fulness and an agreeable aromatic 

 bouquet. The Riidesheim and Johannisberg yeasts gave a 

 very delicate, fragrant product." 



It must be acknowledged that considerable impulse was 

 given to these investigations after Wortmann took the matter 

 in hand ; interest has thereby been excited in wide circles 

 where little or no attention had been previously given to 

 the subject. Most practical men now perceive that they 

 must keep pace with the new advance if they wish to make 

 head against competition. The station for pure yeast culture 

 in Geisenheim, founded by the German Association of wine- 

 growers, supported by the Ministry for Agriculture, affords 

 distinct evidence that this is the case ; it is a result which 

 will be gladly welcomed by every one who is interested in 

 the advance.* 



A beginning has recently also been made in Denmark, a 



* In addition to the publications quoted, the reader may also be referred to 

 the yearly reports of the stations at Geisenheim, Wadensweil and Gratz, and to 

 the journal ' Weinbau und Weinhandel.' The more important publications of 

 Wortmann appeared in the * Landwirthschaftliche Jahrbiicher,' 1892 and 1894, 

 which also contain an account of Aderhold's morphological investigations on 

 the German wine yeast. Schnell's paper appeared in the ' Zeitschrift fur ange- 

 wandte Chemie,' 1894. Recently Wortmann published an interesting popular 

 little book, ' Anwendung und Wirkung reiner Hefen in der Weinbereitung ' 

 (Berlin, 1895), which in a short time gained much attention among the wine- 

 growers. 



