Studies on Fermentation: The diseases of beer, their causes, and the means of preventing themPasteur, Louis
Science
Studies on Fermentation: The diseases of beer, their causes, and the means of preventing them
Pasteur, Louis
Beer; Fermentation
The total weight of fungoid growth being 0·37 gramme, and the total
weight of absolute alcohol for the 120 c.c. of fermented liquid being 4
grammes, we had, consequently, from ten to eleven times by weight more
alcohol than fungus.
_Second experiment._—On June 13th, 1872, we sowed two or three
sporiferous heads of _mucor_ in some wort contained in one of the
double-necked flasks. The temperature of our oven varied between 23° C.
and 25° C. (73° F. to 77° F.) The total volume of liquid was 120 c.c.,
as before.
June 15th, mycelium had developed, buoyed up on bubbles of gas.
June 16th, patches of bubbles, due to fermentation, covered the surface
of the liquid.
June 17th, we transferred the liquid to the test-glass.
June 28th, fermentation in the test-flask had ceased.
June 28th, fermentation recommenced, the temperature of the oven being
raised to 27° C. (80° F.).
October 20th, the liquid was transferred back from the test-glass to the
flask.
October 24th, mycelium had developed, supported by big bubbles on the
surface of the liquid in the flask.
October 31st, we retransferred the liquid to the test-glass.
November 1st, a feeble, but continuous fermentation commenced. This was
kept up until January 2nd, 1873, on which day we transferred the liquid,
with its deposit from the test-glass to the flask, when it now seemed to
be quite inert. We left it in this flask until December 24th, 1874,
without its manifesting during this long interval any sign of
fermentation; nor did the fungus appear to grow at all.
We then submitted the liquid to analysis, and found in it, per 100 c.c.—
Grammes.[79]
Total weight of fungoid growth 0·25
Absolute alcohol 3·4
Acidity, estimated in its equivalent of sulphuric 0·12
acid
Sugar, determined by copper solution 6·2
Sugar, determined after treatment by boiling with 1·0
sulphuric acid, and deduction of amount of sugar
already obtained (dextrine)?
The total weight of absolute alcohol for the 120 c.c. of fermented
liquid was 4·1 grammes—that is, the weight of the alcohol was sixteen or
seventeen times that of the plant.
[Illustration: Plate 5. Mucor, Vegetating Submerged, in Deficit of Air.]
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