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 
poussés ; 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, 
