ALCOHOLIC FERMENTS. 251 



with the composition of the nutritive solution ; he experimented 

 both with solutions, the mineral constituents of which remained 

 constant while the organic substances varied, and also with 

 solutions in which the reverse was the case. 



In experiments with pure cultures of Mycoderma vini, 

 WORTMANN found that this fungus is capable of injuring the 

 taste of wine long before it has formed a visible film ; on the 

 other hand, at this stage, the bouquet of the wine is not 

 impaired to any considerable extent. 



Although DE SEYNES, EEESS, ENGEL, and CIENKOWSKI 

 claimed to have found ascospores in Mycoderma, it has not 

 since been possible to bring about this formation. It would 

 appear from the figures given that the fat globules, which 

 occur in many unicellular fungi during the resting stage, had 

 been mistaken for spores ; in some cases the mistake appears 

 to have arisen through the presence of an admixture of true 

 Saccharomycetes. The old name Mycoderma is therefore more 

 appropriate to this fungus than the new term Saccliaromyces. 



