100 MICROBES, FERMENTS, AND MOULDS. 



of several 8's placed end to end. As they grow older, 

 the two globules of the 8 divide, and appear as isolated 

 granules. These two species of Mycoderma are in- 

 compatible, and are never found in the same wine. 



The acid may be isolated by distilling the sour 

 wine. The attempt has been made to cure or im- 

 prove sour wine by adding normal potassium tartrate 

 (from 200 to 400 grammes to every hogshead of 230 

 litres), which forms potassium acetate and bitartrate 

 by neutralizing the excess of acid. The bitartrate is 

 deposited spontaneously, and crystallizes. Carbonate 

 of lime cannot be employed for the same purpose, 

 since it would spoil the wine. 



Wines that are turned or over-fermented {vins 

 foussds ; vins bleus). — This disease displays the follow- 

 ing characters : the wine assumes a bluish or brown 

 colour, and becomes turbid ; if shaken in a test-tube, 

 we may observe silky waves floating in every 

 direction. When a cask is tapped, the wine spurts 

 up, and it is said " qu'il a la pousse." If poured 

 into a glass, a number of minute bubbles appear on 

 the surface, the discolouration increases, and the wine 

 becomes more turbid. The taste is changed and 

 becomes insipid, as if water had been added. The 

 disease is developed in very hot weather (Chevalier 

 and Baudrimont). 



This affection is due to the presence of an ex- 

 tremely attenuated microbe, somewhat resembling 

 that of lactic acid, which we shall describe presently, 



