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 disease of wine. Deposit under the microscope: 1, 2, filaments of the 
microbe (Bacillus) which prod the mixed with 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 
