THE BAVARIAN PROCESS. 355 



difference in the qualities of fermented liquids, and 

 particularly in the quantity of alcohol which they 

 contain. 



Must and wort do not, therefore, in ordinary fer- 

 mentation, yield alcohol in proportion to the quantity 

 of sugar which they hold in solution, a part of the 

 sugar being employed in the conversion of gluten 

 into ferment, and not in the formation of alcohol. 

 But in the fermentation of Bavarian beer, all the 

 sugar is expended in the production of alcohol ; and 

 this is especially the case whenever the transforma- 

 tion of the sugar is not accompanied by the forma- 

 tion of yeast. 



It is quite certain, that in the distilleries of brandy 

 from potatoes, where no yeast is formed, or only a 

 quantity corresponding to the malt which has been 

 added, the proportion of alcohol and carbonic acid 

 obtained during the fermentation of the mash corre- 

 sponds exactly to that of the carbon contained in 

 the starch. It is also known, that the volume of car- 

 bonic acid evolved during the fermentation of beet- 

 roots gives no exact indication of the proportion of 

 sugar contained in them, for less carbonic acid is 

 obtained than the same quantity of pure sugar would 

 yield. 



Beer obtained by the mode of fermentation adopt- 

 ed in Bavaria contains more alcohol, and possesses 

 more intoxicating properties, than that made by the 

 ordinary method of fermentation, when the quanti- 

 ties of malt used are the same. The strong taste 

 of the former beer is generally ascribed to its con- 

 taining carbonic acid in larger quantity, and in a 

 state of more intimate combination ; but this opinion 

 is erroneous. Both kinds of beer are, at the conclu- 

 sion of the fermentation, completely saturated with 

 carbonic acid, the one as much as the other. Like 

 all other liquids, they both must retain such a por- 

 tion of the carbonic acid evolved as corresponds to 

 their power of solution, that is, to their volumes. 



The temperature of the fluid during fermentation 



