ITS EFFKOTS ON THE HUMAN BODY. 



331 



fermentation consists of innumerable oval colls capable of 

 enormously rapid multiplication under favourable circum- 

 stances, such as moisture, nourisliment, and temperature. 

 M. Pasteur, who has studied the varieties of the genus 

 Torula to which this microscopic plant belongs, came to 

 the conclusion in 1883 that tlie quality of the wine depends 

 as much on the kind of germ as on the soil, sunshine, and 

 rain. There are probably several varieties concerned, such 

 as the Saccharomyces ollipsoideus, Sacch. exiguus etc. 

 These minute organisms, floating in the air in summer, 

 alight on the downy surface of the growing grape, and at 

 the vintage are thrown into the vats with the fruit, where 

 they work their changes on the grape sugar. Some clinging 

 to unpicked fruit fall on the ground and perish, others are 

 eaten by men and animals with the fruit to which they 

 adhere, and passing through the body spend their winter, 

 as Trouessart says, probably, in drain refuse, until the 

 summer.* 



The process of fermentation soon begins when the grapes 

 are thrown into the vats. Pressure is usually applied to 

 squeeze out the juice, but in some Rhine wines the weight 

 of the mass of grapes is all that is used, and these are 

 considered the best. The methods of preparing have a 

 direct bearing on the subject, because there is an immense 

 difference, not oidy in flavour, but in the actual dietetic 

 value between good and bad wines ; so much so, that they 

 can hardly bo classified under the same heading, either as 

 beverages or medicines. In order that the ferment may 

 act efficiently on the solution of grape sugar, albuminous 

 matter must be present to forward its growth ; also certain 

 salts. These exist in the grape in the form of small 



' Microbes, Ferments, and Moulds." By E. L. Trouessart. 



