104 



MICROBES, FERMENTS, AND MOULDS. 



while the finer sorts are more often attacked by 

 bitterness. 



The bitterness may be to some extent neutralized 

 by the addition of new and sweet wines, but the 

 application of lime (from 25 to 50 centigrammes the 



Fig. 56. — Bitter diPease of wine. Deposit under the microscope : 1, 2, filaments of the 

 microbe (Bacillus) which produces the disease, mixed v> itb crystals of tartar and 

 colouring matter (Bordeaux wine) ; 3, young microbes in an active state ; 4, dead 

 microbes, incrusted with colouring matter, 



litre) is more recommended. This treatment must, 

 however, make the wine sour. 



The deposits formed in deteriorating or old wines 

 are not effected by the microbes which we have just 

 enumerated, but are due, according to Pasteur, to 

 the combination of oxygen with the wine under the 

 action of time. This constitutes the aging of wine. 



Viscous Fermentation of Saccharine Liquids. — 

 What is termed viscous fermentation takes place in the 



