274 



FERMENT A TION. 



Courses for students at the Carlsberg 

 Laboratory and in other laboratories, 



71 



Cream, souring of, 271 

 Cultivation, my methods for pure, 5 

 Culture yeasts behaving like " disease " 

 yeasts, 221 



DE BARY, 166 



De Bavay, 136, 215, 242 



Degeneration of yeast, 179 



Delbruck, 3, 17, 180, 253 



Dematium, 82, 173 



Denamur, 133 



Denmark, pure yeast culture in, 234, 



240, 241, 252 

 Detlefsen, 71 

 Diastase produced by micro-organisms, 



257 



" Diseases " in beer produced by alco- 

 holic ferments, 14, 156, 184 



"Disease" yeasts, circulation in nature 

 of, 215 



detection of, 80, 151 



Distilleries in which pure yeast propa- 

 gating apparatus is in use, 252 



Doemens, 71 



Duclaux, 3, 4, 132, 135, 181, 271 



Duration of vitality of yeast cells, 29, 

 217 



Dusch, 66, 164 



ECKENROTH, 71 



Ehrich, 71 



Ehrlich, 242 



Elion, 58 



Engel, 171 



England, pure yeast culture in, 241, 244 



FILTERS, 64 



Filtration of air, 65 



of wort, 64 



Finland, pure yeast culture in, 237, 241 



Fitz, 6, 182 



Flask, Pasteur, 31 



Forti, 264 



France, pure yeast culture in, 236, 241, 



243 



Fruit wines, 265 



GEERLIGS, 256 



Germany, pure yeast culture in, 235, 



241, 252 



" Grains " drying machines, ill 

 Grey, 256 



Gronlund, 18, 103, 213, 243 

 Gruber, 171 



H^MATIMETER, 6 



Harz, 172 



Hayduck, 180 



Heinzelmann, 253 



Hejberg, 18 



Henius, 18, 71, 239 



Henle, 183 



Hiepe, 71 



High and low yeasts, 82 



High fermentation in Australia, 242 



in Belgium, 241, 243 



in Denmark, 240, 241 



in England, 241, 244 



in Finland, 241 



in France, 241, 243 



in Germany, 241 



in Holland, 240, 241 



Holland, pure yeast culture in, 236, 



240, 241 

 Holm, 9, 148 

 Holzner, 170, 179 

 Hotter, 266 



Hueppe, 8, 114, 182, 271 

 Hyde, 18, 248 



INSTABILITY of beer caused by mixture 

 of yeasts, 221 



JACOBSEN, 3, 16, 137, 245 

 Jacobsen's objections to pure yeast, 14 



overcome, 16 



Japanese sake, 257 



Jorgensen, 18, 60, 71, 82, 133, 135, 



147, 248, 249, 269 

 Johannisberg yeast, 264, 267 

 Juhler, 8 1, 258 



KAYSER, 261, 264 



Klocker, 82 



Koch, 7, 114, 182 



Koch's method of plate culture, 7, 114 



