220 
SUMMARY OF CURRENT RESEARCHES RELATING TO 
from selected districts are fermented by mixtures of yeasts composed of 
various races. It is therefore absurd to isolate yeasts from high class 
musts for the purpose of bettering poor wines. On the contrary, it would 
be advantageous to import yeast mixtures which to a certain extent are 
products of natural selection, and then to examine into their composition, 
and endeavour to estimate the efficiency of the component species. On 
these lines the author lias studied the fermentation organisms of Valpan- 
tena musts. The medium used was 10 per cent, must-gelatin, and the 
experiments were conducted on Hansen’s lines. The organisms isolated 
were : — (1) A liquefying yeast with strong fermentation properties and 
having all the characters of Saccharomyces cllipsoideus. (2) A non- 
liquefying species which excited strong alcoholic fermentation in sterile 
must. The wine obtained from pure cultures was very cloudy even after 
complete fermentation. (3) The organism predominating during strong 
fermentation was a yeast distinguished by its slow growth on must- 
gelatin. This species fermented must very energetically, with copious 
scum-formation. When fermentation was over the fluid was perfectly 
clear, the yeast forming a sediment. (4) At the time when fermentation 
was slackening and when the fluid contained 10 per cent, of alcohol, a 
yeast was isolated which apparently has an important share in end-fer- 
mentation. The efficiency of this species, which was easily distinguished 
by the characters of its culture from other types, continued until the 
wine contained 14*3 per cent, of alcohol. Together with these true yeasts 
some yeast-like forms were present. (5) When the must was strongly 
fermenting, an organism apparently identical with Torulopsis rosea 
Berlese was present. (6) During the height of fermentation, and then 
only, a yeast-like organism which had many characters in common with 
Torula No. 6 Hansen was observed. It rapidly liquefied the medium, 
inverting and fermenting saccharose in considerable quantity. (7) This, 
a Dematium- like form, had apparently no power of exciting alcoholic fer- 
mentation in grape-must. 
Coleosporium.* — M. E. Fischer confirms the statement of Klebahn, 
that Peridermium Pini acicolum comprises the tecidioform of a number 
of species of Coleosporium, viz. : — Coleosporium Inulse on Inula Vaillantii 
(aecidioform Peridermium Klebahnii ) ; C. Sonclii arvensis on several 
species of Sonchus (P. Fischeri ) ; G. Senecionis on species of Senecio 
(P. oblongisporum') ; G. Gacalise on Adenostyles alpina (P. Magnusianum ) ; 
G. Petasites on Petasites officinalis (P. Boudieri) ; G. Tussilaginis on 
Tussilago Farfara (P. Plowrighlii ) ; and C. Campanula on Campanula 
Trachelium (P. Bostrupi). He considers that here we have a good 
example of “ species sorores.” 
Minute Structure of Clitocybe odora.| — Dr. P. Voglino describes 
the minute structure of the mycele, stipe, pileus, and reproductive organs 
of this anise-scented agaric. 
Hew Pathogenic Blastomycete.J — Dr. H. Tokishige describes a 
disease affecting horses and cattle in Japan. Nodules form in the skin, 
* Bull. Soc. Bot. France, xli. 1894 (1895), Sess. Extraord., pp. clxviii.-clxxiii. 
Cf. this Journal, 1894, p. 722. 
t Atti R. Accad. Sci. Torino, xxx. (1895) pp. G90-703 (1 pi.). 
| Centralbl. f. Bakteriol. u. Parasitenk., l te Abt., xix. (1896) pp. 105-12 (3 pis.). 
