226 MICRO-ORGANISMS AND FERMENTATION. 



Similar opinions on the importance of Reinserts work 

 have been expressed by other famous zymotechnologists such 

 as Delbruck (Berlin), Fluhler (Lyon), Griessmayer (Munich), 

 Langer (Modling), Maercker (Halle), Marx (Marseilles), 

 Schwackhofer (Vienna), Thausing (Vienna), and others. 

 Several of his former opponents have become his warmest 

 supporters. 



Finally it inay be mentioned that the numerous and very 

 different types of top-yeast which have been prepared in pure 

 culture in the analytical section of my laboratory since 1884, 

 have given just as satisfactory practical results as the pure 

 bottom-yeasts, when the yeast has been treated with the 

 necessary care. 



The French opponents to the employment of Hansen's 

 system have in fact taken up their position on the old stand- 

 point of 1876, when neither the wild yeasts nor the very 

 different types of cultivated yeasts were known. 



In the above we have only spoken of the brewing industry. 

 Hansen's discoveries are, however, already being applied to 

 other branches of industry in which alcoholic fermentation 

 plays a part. Thus experiments have been made at many 

 places in pressed-yeast factories and in distilleries, and in a 

 great number the system has been already introduced with 

 success. In wine- fermentation a beginning was made, as 

 stated above, in 1888, by a pupil of Hansen's, L. Marx, of 

 Marseilles ; subsequently other investigators have worked in 

 the same direction in France, and also Muller-Thurgau in 

 Switzerland, Forti and Pichi in Italy, Mach and Portele 

 in Austria, and Wortmann in Germany. Nathan (Wurtern- 

 berg) and Kayser (France) have likewise made extensive 

 experiments in connection with the fermentation of fruit- 

 wines. 



A result of Hanserfs epoch-making discoveries was the 

 establishment of special laboratories, the object of which is 

 to prepare absolutely pure material for employment in 

 practice, to carry out control analyses for the brewery, and 



