74 MICROBES, FERMENTS, AND MOULDS. 



III. WINE FERMENTS; ALCOHOLIC FERMENTATION. 



The commonest ferment of wine is, according to 

 Pasteur, Saccharomyces ellipsoideus (Figs. 36, 37, 38), 

 which must not be confounded with Kutzing's 

 Cryptococcus vini, since the latter has nothing to do 



Fig. 36.Saccharomycts Mipsoide.us, wine ferment, in process of budding 

 (xeoodiam.). 



with alcoholic fermentation. This ferment is found 

 on the grape, and is thus introduced into the ferment- 



Fig 37 -Sacch. ellipsoideus : Ffg 3*.-Sacch. ellipsoideus : 



400 f dia P m )"* 8P n ' 8 C X ger.ninationof spores ( x 400 



ing-vats. The adult cells are of an elliptic form, and 

 are six micro-millimetres in length, by four or five in 

 width. They bud, and are reproduced in the way 

 already indicated, which is common to all ferments. 



