273 



INDEX. 



ADAMETZ, 271 



Advantages of my pure yeast system, 18 



Aeration of wort, importance of, 36 



Air filters, 66 



Air, zymotechnic analysis of, 1 10 



Alternaria, 173 



America, pure yeast culture in, 237, 



239, 252 

 Analysis of air and water, no 



of yeast, 25, 80, 151 



of beer in the storage casks, 103 

 Ancker and Bergh, 71 

 Antiseptics, doctrine of, I r 



objections to the employment of, 149 

 Apparatus for cooling wort out of con- 

 tact with air, 23, 175, 176 



pure yeast, 40, 60 



for high fermentation, 62 



Appert, 159 



Arrack, pure yeast in the manufacture 



of, 256 



Asia, pure yeast culture in, 238, 252 

 Asiatic fermented liquors, 257 

 Aspergillus Oryzcz, 8l, 257 

 Aubry, 4, 17, 268 

 Australia, pure yeast culture in, 238, 



242 

 Austria, pure yeast culture in, 236 



BACTERIA in air and water, no 



in wort and water, 121 

 Bacterium Pasteurianum^ 1 68 

 Bail, 12, 165 



Bakeries, pure yeast in, 256 

 Bau, 242 



Bavarian breweries, pure yeast culture 

 in, 236, 238 



Beer in storage casks, examination of, 

 103 



Belgium, pure yeast culture in, 241, 

 243 



Belohoubek, 18, 229, 239 



Bitter taste caused by Sacch. Past. /., 

 1 6, 205 



Bohemia, pure yeast culture in, 239 



Bread manufacture, pure yeast culture 

 employed in, 256 



Brefeld, 9 



Breweries in which pure yeast propa- 

 gating apparatus is in use, 234, 240 



Brown, 59, 245, 247 



CAGNIARD-LATOUR, 10, 161, 163 

 Cane sugar solution for preserving yeast, 



29 

 Carlsberg bottom yeast, No. 1, 15, 83, 



87, 139, 142 



No. 1, variety of, 98 



- No. 2, 83, 87, 139, 142 

 , variety of, 100 



Laboratory, courses for students, 71 



vessel, 33 

 Chamberland filter, 65 

 Chaptal, 159 



Cheese, ripening of, 271 



Cider fermentation, pure yeast culture 

 in, 265 



Cienkowski, 172 



Cloudiness in beer caused by Myco- 

 derma % 230 



Cohn, 171 



Composite yeast, 22, 221, 247 



Coolers, open, considered in connec- 

 tion with the yeast question, 23, 220 

 T 



