2l6 



BACTERIOLOGICAL METHODS 



I. Whiskey and Brandy. — Whiskey and brandy are alcoholic 

 beverages with an alcohol content ranging from about 44 per 

 cent, to 55 per cent, (by volume). Whiskey (Spiritus frumenti 

 of the^U. S. P. and Schnapps of the Germans) is usually made 

 from grain as rye, wheat, barley and corn. Brandy (Branntwein) 



Fig. 73. — Wine and beer yeasts. A, Saccharomyces eUipsoides showing the 

 young and vigorous cells; B, the same cells old (i) and dead (2); C, 5. cerevisecB as 

 top yeast and D, S. cerevisea as bottom yeast. — [Marshall.) 



is usually made from grapes. In the manufacture of both whiskey 

 and brandy there is alcohoKc fermentation followed by distilla- 

 tion, with or without the addition of coloring substances, as 

 caramel. In both whiskey and brandy, certain collateral prod- 

 ucts of distillation known as congeners, such as flavor (bouquet), 

 aldehydes, ethers, trace of fusel oil, trace of fruit or grain color, of 



