INDEX. 



489 



VACTTOLES in yeast cells, 301. 

 Variations in the Saccharomycetes, 280. 

 in yeasts occurring in prac- 

 tice, 288. 

 Vibration, influence on bacteria, 87. 



fungi, 177. 



Vinegar process, Orleans, 93. 



Pasteur's, 93. 

 " Quick," 93. 

 Vitalistic theory of fermentation, 235. 

 Voges and Proskauer's nutritive fluid, 

 41. 



W 



WATER, Biological examination of, 69. 

 examination of, by 



Hansen, 71. 

 Holm, 69. 

 Jorgensen, 70. 

 Lindner, 74. 

 Wichmann, 73. 

 Filtration of, 18. 

 " Weissbier," 121, 341. 

 Willia anomala, 368. 

 Saturnus, 370. 

 Wine, Lactic acid in, 123. 



Production of acid in, 265. 



alcohol in, 265. 

 bouquet in, 265. 



glycerine in, 264. 

 Pure cultures of yeasts in, 266. 

 Slime-forming bacteria in, 142. 

 must, Action of yeasts on, 263. 

 yeast in soil, 274. 

 yeasts, 343. 

 Wort, Aeration of, 280. 

 see Beer -wort. 



YAM brandy, 197. 



Yeast, Analysis of, 311. 



Biological relationships of, 270. 



Fermenting power of, 270. 



,, Pure culture of, on large scale 



414. 

 Yeast cells, Counting, 55. 



effect of nutritive fluid, 



279. 



temperature, 277. 

 film-formation, 292. 

 Pvesting, 295. 

 spore-formation, 302. 

 Structure of, 298. 

 Yeast deposits, 290. 

 Yeast juice, Fermentation of, 252. 



Preparation of, 248. 

 Yeast mash, 119. 



Yeast propagating apparatus, Bergh 

 and Jorgensen, 

 417. 

 Hansen and Kiihle, 



415. 

 Yeasts, 225. 



Brewery, 317. 



Culture, 317. 



Distillery, 342. 



habitat in soil, 274. 



Nutrition of, 225. 



Pressed, 342. 



Top-fermentation species, 311, 



319, 329. 

 Wine, 343. 

 Yoghourt, 140. 



ZOOGIXEA, 79. 



Zygosaccharomyces Barkeri, 372. 

 Zygospores, 169. 

 Zymase, 181, 249. 



Properties of, 254. 



BELL AND BAIN, UlillTKD, PRINTERS, GLASGOW. 



32 



