413 



To promote the production of a sound, palatable wine, to avoid 

 the evils of stuck vats, of lactic, mousey, or of acetic wine, it is 

 necessary to know the causes favourable to the production of these 

 conditions in order to nurse and favour them, or to check and avoid 

 them as the case may be. 



Although wine is the result of the fermentation of the juice of 

 the grape, it is only when acted upon by microscopic living organisms 

 which have received the name of " yeasts," that the transformation 

 of the sweet juice of the fruit into wine is accomplished. 



In every sweet fruit nature has placed some kind of ferment 

 capable of converting its juice into a fermented liquor. In grapes 

 these ferments, known in France as " levures," in England as 

 "yeast," are known to botanists all the world over for yeast is a 

 plant by the name of Saccharomyces. 



Thus, of the ferment of beer, known as 8. cerevisise, there are 

 several sub- varieties, some of which, like the ferments of " low 

 fermentation,!' are bred by the brewers of lager beer and maintained 

 at a low temperature of 45 to 54deg. F. (7-12 C.), and others, the 

 ferments of " high fermentation," are to be found in those brew- 

 eries where the type is more that of Bass's beer or Guinness' s stout. 

 These thrive best at temperatures ranging from 65 to 85deg. F. 

 (18-30 C). 



They consist of a series of cells, more or less oval in shape, the 

 long diameter of which is about '001 min. (1 litre=1000 min. which 

 nearly equals 1 yard, so that 1 min. = T? Vo~ yards). 



Saccharomyces ellipi,oideus, yeast of wine (highly magnified). 



Each cell is composed of a fragment of protoplasma, surrounded 

 by an envelope of cellulose. These cells multiply very rapidly in 

 several ways. 1st. By sprouting or budding; new cells showing 

 like dots on the margin of older ones and growing gradually until 



