74 



MICROBES, FERMENTS, AND MOULDS. 



III. Wine Ferments; Alcoholic Fermentation. 



The commonest ferment of wine is, according to 

 Pasteur, Saccharomyces ellipso'ideus (Figs. 86, 37, 38), 

 which must not be confounded with Kutzing's 

 Cryptococcus vini, since the latter has nothing to do 



Fig. 36. — Saccharomyces elLipsoideuSy wine ferment, in process of budding 

 (xeoodiam.). 



with alcoholic fermentation. This ferment is found 

 on the grape, and is thus introduced into the ferment- 



Fig. 3'7. Sacch. ellipsoideziS : 

 development of spores (x 

 400 diam.). 



Fig. 38. — Sacch. etUpsoideus : 

 germinationof spores (X 400 

 diam.). 



ing-vats. The adult cells are of an elliptic form, and 

 are six micro-millimetres in length, by four or five in 

 width. They bud, and are reproduced in the way 

 already indicated, which is common to all ferments. 



