464 



the character of the wine by feeding on them, which cause the 

 deterioration of the wine. 



The micro-organisms, which are the active agents of diseases 

 of wine, have been divided by Pasteur in two classes : 



(i.) Those which take the oxygen they need for their 

 respiration from the air itself, called " aerobic " 

 ferments. 



(2.) Those which take their oxygen from substances rich 

 in oxygen, and not from the air itself " anaerobic " 

 ferments. 



To the first group belong the diseases which cause Acetic 

 fermentation, Flowers of wine, and the disease the French call 

 Casse, or the breaking of the wine. 



To the second belong Mannitic or Lactic fermentation, Bitter, 

 Grease, and Pousse, or Tourne. 



The yeast germs are " anaerobic," in so far as they obtain their 

 oxygen from the sugar they feed upon, although an occasional 

 infusion of oxygen from outside, as occurs when the must is aerated, 

 adds fresh life in them. In this much they behave like " anaerobic" 

 ferments. 



The above classification, although not absolutely correct, is 

 however accepted by scientists as being in the main correct. 



Flowers of Wine are not in themselves very injurious to wines. 

 They are often seen like a white greasy film floating on the surface in 

 casks containing light wines, which have not been kept scrupulously 

 clean. 



They are when thus seen, an agglomeration of microscopic 

 fungi, very pretty when seen under the microscope, known by 



botanists under the 

 name of Saccharomyces 

 orMycodermavini. The 

 cells are elliptic in 

 shape, and multiply by 

 germination or bud- 

 ding. They are always 

 found on the surface, 

 as they require air for 

 their existence, whilst 

 they consume the alco- 

 hol of the wine, turning 

 it into carbonic acid 

 gas and water. They 

 also destroy the alde- 

 hydes and ethers of the 

 wine which contribute 

 to form the bouquet. 



By weakening the 

 wine of its spirit, they 

 pave the way to the 



Flowers of Wine (Mycoderma vini), 700 



~T 



