445 
surround it are favourable, viz., a slightly acid saccharine solution 
and a temperature of 28 to 32deg. C. (83-90° F.), it has a gveat 
eapacity for work and can live in an alcoholic liquid containing up 
to 16 per cent. (by volume) of alcohol (28 per cent. of proof 
spirit), but in unsterilised must it rarely starts working, and gen- 
erally follows the lead of apiculate yeast. 
There is also to be found in wine the S. pastorianus, more in- 
jurious than useful to wine, and until the fermenting wine reaches 
75° F. (24° C.) there is always the danger of the elliptical yeast 
not being able to overcome that particular wild yeast. 
In the spring when sweetish wines begin to work, it is this 
yeast which is found mostly in the wine; it likes a cool tempcra- 
ture, but the quality of the spirit it turns out cannot be compared 
with that elaborated by the elliptical yeast. 
S. or Carpozyma apiculatum. 
There are other kinds of yeast, such as S. apiculatus or 
Carpozyma apiculatum; which is neither good nor bad. This par- 
ticular one is met with on tart and unripe fruit; it has no great 
capacity for work. Although it generally starts fermentation it is 
of a very tender nature; and the apiculate yeast gives way to the 
elliptical yeast when there is 3 to 4 per cent. of alcohol in the wine, 
or when the temperature rises above 75deg. F. (24deg. C.) It con- 
sists of pear-shaped cells. In injured grapes, delayed in crushing 
S. apiculatus multiply very rapidly. In fact the first part of the 
spontaneous fermentation of grapes is generally due to this par- 
ticular yeast, and unless measures are taken to prevent it, t.¢., sul- 
phiting, using 8 to 10 ozs. per ton of potassium metabisulphite, 
much of the persistent cloudiness and the delay in the. finish of fer- 
