THE BAVARIAN PROCESS. 351 



ing ordinary fermentation, but it produces the other 

 process even at a temperature of 50^ F. 



In wort subjected to fermentation, at a low tem- 

 perature, with this kind of yeast, the condition 

 necessary for the transformation of the sugar is the 

 presence of that yeast; but for the conversion of 

 gluten into ferment by a process of oxidation, some- 

 thing more is required. 



When the power of gluten to attract oxygen is 

 increased by contact with precipitated yeast in a 

 state of decay, the unrestrained access of air is the 

 only other condition necessary for its own conver- 

 sion into the same state of decay, that is, for its 

 oxidation. We have already seen, that the presence 

 of free oxygen and gluten are conditions which 

 determine the eremacausis of alcohol and its conver- 

 sion into acetic acid, but they are incapable of exert- 

 ing this influence at low temperatures. A low tem- 

 perature retards the slow combustion of alcohol, 

 while the gluten combines spontaneously with the 

 oxygen of the air, just as sulphurous acid does when 

 dissolved in water. Alcohol undergoes no such 

 change at low temperatures, but during the oxidation 

 of the gluten in contact with it, is placed in the same 

 condition as the gluten itself when sulphurous acid 

 is added to the wine in which it is contained. The 

 oxygen of the air unites both with the gluten and 

 alcohol of wine not treated with sulphurous acid ; 

 but when this acid is present it combines with nei- 

 ther of them, being altogether absorbed by the acid. 

 The same thing happens in the peculiar process of 

 fermentation adopted in Bavaria. The oxygen of 

 the air unites only with the gluten and not with the 

 alcohol, although it would have combined with both 

 at higher temperatures, so as to form acetic acid. 



Thus, then, this remarkable process of fermenta- 

 tion with the precipitation of a mucous-like ferment 

 consists of a simultaneous putrefaction and decay in 

 the same liquid. The sugar is in the state of putre- 

 faction, and the gluten in that of decay. 



