415 



but the quality of the spirit it turns out cannot be compared with 

 that elaborated by the elliptical yeast. 



S. or Carpozyma apiculatum. 



There are other kinds of yeast, such as S. apiculatus Tor 

 Carpozyma apiculatum ; which is neither good nor bad. This 

 particular one is met with on tart and unripe fruit ; it has no great 

 capacity for work. Although it generally starts fermentation it is of 

 a very tender nature ; and the apiculate yeast gives way to the 

 elliptical yeast when there is 2 to 3 per cent, of alcohol in the wine, 

 or when the temperature rises above 75deg. F. (24deg. C.) 



It consists of pear-shaped cells. Amongst the other ferments 

 which can be found in greater or in lesser quantity floating in new 

 wine, the quality of which they tend to depreciate, are two kinds of 

 micro-organisms, one the mycoderma vini, or." wine flowers," which, 

 feeding on alcohol, robs the wine of its strength, and the second and 

 more dangerous mycoderma aceti, which is the bacterium of vinegar. 

 Both of these thrive at a fairly high temperature ranging from 80 

 to lOOdeg. 



Besides these, again, there are the bacteria of lactic or of 

 mannitic fermentation, which are galvanised into life when the 

 temperature in the vat or in the wine reaches lOOdeg. F. and over. 

 There are also pseudo yeasts (torulse) and moulds, which not only 

 waste sugar in the must and thus lower the strength of wine, but, 

 what is much more serious, leave in the wine products they have 

 eliminated which greatly lowers its quality. 



STARTING FERMENTATION. 



Now that we are acquainted with ferments and the conditions 

 which are favourable or injurious to them, it will be readily under- 



