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Index
STUDIES ON FERMENTATION
AUTHOR’S PREFACE.
PREFACE TO ENGLISH EDITION.
TABLE OF CONTENTS.
INDEX TO PLATES.
CHAPTER I. On the Intimate Relation existing between the Deterioration of Beer, or the Wort from which it is Made, and the Process of Brewing.
CHAPTER II. On the Causes of the Diseases which affect Beer and Wort.
§ I.—Every Unhealthy Change in the Quality of Beer coincides with a Development of Microscopic Germs which are alien to the Pure Ferment of Beer.
§ II.—The Absence of Change in Wort and Beer Coincides with the Absence of Foreign Organisms.
CHAPTER III. On the Origin of Ferments properly so called.
§ I.—On the Conditions which cause Variations in the Nature of the Organized Products existing in Infusions.
§ II.—Experiments on Blood and Urine taken in their Normal State, and Exposed to Contact with Air that has been Deprived of the Particles of Dust which it Generally holds in Suspension.
§ III.—Experiments on the Juice contained in Grapes.
§ IV.—Wort and Must Exposed to Common Air.
§ V.—New Comparative Studies on the Germs held in Suspension by the Air of Different Places which are near each other, but Subjected to Different Conditions affecting the Production and Diffusion of the Particles of Dust found in them.
§ VI.—Yeast may become Dry and be Reduced to Dust without losing its Faculty of Reproduction.
CHAPTER IV. The Growth of Different Organisms in a State of Purity: Their Autonomy.[49]
§ I.—Growth of Penicillium Glaucum and Aspergillus Glaucus in a State of Purity—Proofs that these Fungoid Growths do not become Transformed into the Alcoholic Ferments of Beer or Wine.—Preliminary Enquiry into the Cause of Fermentation.
§ II.—Growth of Mycoderma Vini in a state of Purity—Confirmation of our original Conjectures as to the cause of Fermentation—Mycoderma Vini does not Change into Yeast, although it may give rise to Fermentation.
§ III.—Growth of Mycoderma Aceti in a State of Purity.
§ IV.—Growth of Mucor Racemosus in a state of Purity—Example of Life more active and lasting when removed from the influence of Air.
CHAPTER V. The Alcoholic Ferments.
§ I.—On the Origin of Ferment.
§ II.—On “Spontaneous” Ferment.
§ III.—On “High” and “Low” Ferments.
§ IV.—On the Existence and Production of Other Species of Ferment.
§ V.—On a New Race of Alcoholic Ferments: Aërobian Ferments.
§ VI.—The Purification of Commercial Yeasts.
CHAPTER VI. THE PHYSIOLOGICAL THEORY OF FERMENTATION.
§ I.—On the Relations existing between Oxygen and Yeast.
§ II.—Fermentation in Saccharine Fruits Immersed in Carbonic Acid Gas.
§ III.—Reply to certain Critical Observations of the German Naturalists, Oscar Brefeld and Moritz Traube.
§ IV.—Fermentation of Dextro-Tartrate of Lime.[135]
§ V.—Another Example of Life Without Air—Fermentation of Lactate of Lime.
§ VI.—Reply to the Critical Observations of Liebig, Published in 1870.[151]
CHAPTER VII. New Process for the Manufacture of Beer.
§ I.—Preliminary Experiments.
§ II.—Method of Estimating the Oxygen held in Solution in Wort.
§ III.—On the Quantity of Oxygen existing in a state of Solution in Brewers’ Worts.[174]
§ IV.—On the Combination of Oxygen with Wort.
§ V. On the Influence of Oxygen in Combination on the Clarification of Wort.
§ VI.—Application of the Principles of the New Process of Brewing with the Use of Limited Quantities of Air.
APPENDIX.
INDEX.
MACMILLAN & CO.’S PUBLICATIONS.
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