490 
(2) Those which take their oxygen from substances rich in 
oxygen, and not from the air itself— “anaerobic” 
ferments. 
To the first group belong the diseases which cause Acetic fer- 
mentation, Flowers of wine, and the disease the French call Casse, 
or the breaking of the wine. 
To the second belong Mannitic or Lactie fermentation, Bitter, 
Grease, and Pousse, or Tourne. 
The yeast germs are “anaerobic,” in so far as they obtain their 
oxygen from the sugar they feed upon, although an occasional in- 
‘fusion of oxygen from outside, as occurs when the must is aerated, 
adds fresh life to them. In this much they behave like “anaerobic” 
ferments. 
The above classification, although not absolutely correct, is 
however accepted by scientists as being in the main correct. 
Flowers of Wine are not in themselves very injurious to wines. 
They are often seen like a white greasy film floating on the sur- 
face in casks containing light wines and which have not been kept 
scrupulously clean, 
They are when thus seen, an agglomeration of microscopic 
fungi, very pretty when seen under the microscope, known by botan- 
ists as Saccharomyces 
or Mycoderma vini The 
cells are elliptic in 
shape, and multiply by 
germination or  bud- 
ding. They are always 
found on the surface, 
as they require air for 
their existence, whilst 
they consume the aleo- 
hol of the wine, turning 
it into carbonie acid 
gas and water. They 
also destroy the alde- 
hydes and ethers of the 
wine which contribute 
to form the bouquet. 
By weakening the 
Flowers of Wine (Mycoderma vini), ss wine of its spirit, they 
1 pave the way to the 
invasion of that other 
more dangerous mycoderm which causes acetification. Unlike 
the latter, they never sink into the wine. When the flowers of 
wine are allowed to thrive unchecked they impart to the wine an 
unpleasant mouldy taste. 
