Studies on Fermentation
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- Pages
- 393
About this book
Studies on Fermentation by Louis Pasteur treats the diseases of beer, their causes and the means of preventing them. The title page describes a translation made with the author’s sanction, furnished with notes, an index and original illustrations. The account of a yeast cultivation in beer-wort reports that the yeast produced a peculiar beer of vinous character, described as a true barley wine.
The discussion argues that ordinary wine depends to a great extent for its flavour and quality on specific ferments developing during fermentation of the vintage. The text proposes that subjecting the same must to different ferments could produce wines of different characters, and calls for new studies toward practical application. The account describes ordinary yeast as a mass of cells so liable to change that preservation in a moist state is impossible.
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Book facts
- Author
- Louis Pasteur
- Reading time
- About 10 hours
- Pages
- 393
- Language
- English
- Genre
- Biology
- Formats
- PDF, EPUB, Read online