74. MICROBES, FERMENTS, AND MOULDS. 
III. Wine Ferments ; ALCOHOLIC FERMENTATION. 
The commonest ferment of wine is, according to 
Pasteur, Saccharomyces ellipsoideus (Figs. 36, 37, 38), 
which must not be confounded with Kutzing’s 
Cryptococcus vini, since the latter has nothing to do 
Fig. 36.— Saccharomyces ellipsoideus, wine ferment, in process of budding 
(x 600 diam.). 
with alcoholic fermentation. This ferment is found 
on the grape, and is thus introduced into the ferment- 
Fig. 37.—Sacch, ellipsordeus : Fig. 38.—Sacch. ellipsoideus : 
development of spores (x germination of spores ( x 400 
400 diam.), 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. 
