INDEX. 



277 



Vinegar, Scheele's preservation of, 158 

 Vitality of yeast under different con- 

 ditions, 29, 217 

 Vuylsteke, 26, 136, 243 



WAHL, 1 8, 71, 239 

 Water, zymotechnic analysis of, 113 

 Weigmann, 271 

 Went, 256 

 Wichmann, 59 



Wild yeast, the cause of "disease" 

 in beer, 15 



detection of, 80, 151 



Will, 214 



Wilson, 1 8, 248 



Windisch, 214 



Wine fermentation, 258 



Wort cooled out of contact with air, 23 



Wortmann, 260, 266 



Wurzburg Stein wine yeast, 267 



YEAST, analysis of, 80, 151 



circulation in nature of, 215 



cells, duration of vitality of, 29, 217 



degeneration of, 181 



different views concerning, 12, 77, 

 82, 157 



disagreeable odour and taste pro- 

 duced by, 205 



duration of vitality of, 29, 217 



factories, 252 



high and low, 82 



mixed, objections to, 23 



mixtures of, 23, 221, 247 



origin of, 81 



YEAST preservation of, 29 



pure cultivation in bakeries, 256 



in breweries, 232 



in distilleries, 252 



in manufacture of arrack, 256 



in manufacture of cider, 265 



in manufacture of fruit-wine, 



265 



in manufacture of rum, 256 



in manufacture of wine, 258 



in yeast factories, 252 



on large scale, 25 



present position of my system 



of, 232 



manipulations with, in the fer- 

 menting cellar, 38 



propagating apparatus, 40 



cost of, 63 



What is Pasteur's ? 130 



reform, my, advantages of, 18 

 opposition to, 3 



species, tested in practice, 85 



spores, 78 



to be tested for wild species, 25, 80, 



I5i 



transformation of, 13, 92, 179, 181 



turbidity, 186, 188 



caused by mixtures of two culture 



yeasts, 226 



winter habitat of, 217 



ZOFFMANN, 271 



Zymotechnic analysis of air and water, 

 no 



laboratories, 71 





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 AND CHARING CROSS. 



