NATURE OF FERMENTED DRINKS 



the fruit has been changed into a liquid containing carbon 

 dioxide which escapes as bubbles of gas into the air, and 

 alcohol which remains in the fluid. 1 



Most wines after fermentation contain from five to four- 

 teen per cent of alcohol. When the fourteen per cent 

 limit is reached these 

 germs are unable to 

 continue their work. 



129. The Danger 

 from Wines. One 

 of the gravest dan- 

 gers of wine drink- 

 ing is the power 

 which the alcohol in 

 it has to create a 

 craving for more and 

 stronger alcoholic 

 beverages. We must 

 remember that the 

 power of alcohol to 

 create this craving 

 is not affected by the 

 quantity in any given 

 liquor. It is claimed, 

 for instance, that the 

 light table wines, be- 

 cause they contain a smaller amount of alcohol than others, 

 are less harmful ; but the alcohol in even the lightest 



1 The ferments have no power of themselves to penetrate the unbroken 

 skin of the healthy fruit. Louis PASTEUR, M.D. 



The bloom on the outside of the skin of the grape is full of ferment 

 germs awaiting an opportunity to feed upon, and so to ferment, the sugary 

 juice inside. W. T. SEDGWICK, PH.D. 



d e 



FIG. 59. Showing a Bit of Common Yeast 

 Cake when mixed with Water and exam- 

 ined under the Microscope. 



Very highly magnified. 



There are large numbers of minute oval bodies, 

 inside of which may commonly be seen one or 

 more smaller bodies known as vacuoles, shown 

 in a and b. c shows a nucleus, , inside of the 

 yeast cell ; d shows a budding cell with the nu- 

 cleus dividing; e shows the cell divided, the new 

 cell containing a bit of the old nucleus. 



