Another consequence results from the various facts that we have brought out in relation to the origin of the wine-ferments, which is, that it would be easy to cultivate one or more vine-stocks so that the grapes gathered from them, and crushed to extract their juice, would be unable to ferment spontaneously _even in autumn_. For this purpose it would be sufficient to keep the bunches out of contact with particles of dust during the vegetation of the bunches and the ripening of the grapes, and then to effect the crushing in vessels thoroughly freed from germs of alcoholic ferments. Moreover, every fruit and every vegetable might be submitted to important investigations of this kind, the results of which, in our opinion, could hardly be doubtful. The following observations, which relate to the polymorphism of _saccharomyces pastorianus_, seem to me to have an important bearing on the history of alcoholic ferments, as presenting a close analogy between the species of ferment and fungoid growths of a higher order, for example, such fungi as _dematium_, which are generally found on dead wood; and we would say that between the vine and other shrubs there is only this difference, that amongst the _dematium_ forms of the vine there occur one or more which are anaërobian, at a certain period of the year, whilst, on the other hand, the _dematia_, _alternaria_, &c., of other shrubs are more generally aërobian. There would be nothing surprising in this result, considering that amongst the mucors, for instance, we find both aërobian and anaërobian forms, and that there are likewise torulæ-ferments or anaërobian forms, as well as torulæ-forms exclusively aërobian. When _saccharomyces pastorianus_ begins to develop from its natural germs, such as are scattered over the surface of acid fruits, it takes the form of elongated jointed filaments, branching, often pear-shaped, and more or less voluminous. In proportion as the oxygen held in solution in the liquid disappears and the buddings are repeated, the length and diameter of the filaments and cells diminish, and such is the transformation that we might, at last, suppose that we were dealing with a different ferment of smaller dimensions.