2l6 



BACTERIOLOGICAL METHODS 



i. Whiskey and Brandy.- Whiskey and brandy are alcoholic 

 beverages with an alcohol content ranging from about 44 per 

 cent, to 55 per cent, (by volume). Whiskey (Spiritus frumenti 

 of the^U. S. P. and Schnapps of the Germans) is usually made 

 from grain as rye, wheat, barley and corn. Brandy (Branntwein) 



FIG. 73. Wine and beer yeasts. A, Saccharomyces ellipsoides showing the 

 young and vigorous cells; B, the same cells old (i) and dead (2); C, S. cerevisea as 

 top yeast and D, S. cerevisece as bottom yeast. (Marshall.} 



is usually made from grapes. In the manufacture of both whiskey 

 and brandy there is alcoholic fermentation followed by distilla- 

 tion, with or without the addition of coloring substances, as 

 caramel. In bothjwhiskey and brandy, certain collateral prod- 

 ucts of distillation^known as congeners, sucrTas flavor (bouquet), 

 aldehydes, ethers, trace of fusel oil, trace of fruit or grain color, of 



