The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-10-02
No. L.

scope. shows the rOundish. uniCeIiular fer
ments roating IL the hqujd, either singly
or IN clusters Of two or three. Most of the
yeaSts used N the manufacture Of beer
and all until late years Of the yeasts used
by wine-makers consist not OF one variety
but Of several varieties OF species OF feT-
mentS.
Some Of these varieties are useful IN
varying degrees and some are harmful,
and the great service which Hansen has
done 70 the brewing industry and lndl-
rectly 10 gine-m3king Is 70 have made
thorough study Of these fermentS and
thereby settled which are harmful and
which beneficial, and also 10 have chosen
sn6:sep arated ont the best varieties. These
varieties are now produced IN large guam
titles and sent all over Europe, where they
are known as HaRsen's No ! and Hansen 5
No. , One Is especially useful for TIE pro-
ducJ5On OF export beer and the other OF
beer foE quick conSumpti Fig. : rep
resentS the ordinary beer yeast and hg. ?
oneof the harmful yessts known as Sac
Charomyces paStOrisnUs-
The ferment OF beer Is known TO bOta-
nists (for yeast Is plsnt1 by the name Of
SsccharomyCes cereEisse. Wine yeast re-
sembles i closely N form but differs nota-
bly, in. the quality Of its products Ii IS
known as SacCharomyCes elipsoideus.
There are dozens OF varieties OF wine
Yeast. u LALA4CAS Il VIC 6AC ~ UC44chS
Marx and other investigators. and II is res-
soaable 10 suppose that some OF these II not
harmful are ~ least less useful than Others.
Given the same amount OF care, skill and
good luck the uality OF q wine is generally
supposed 70 depend on two things, viz:
the quality OF the grape and the location
OF the vineyard. However. We must add
another factor-the variety and purity Of
the yeast. The Investigations and expert
ments OF Reltsch, hartinand, JaCquemin
and Others leave no doubt OF the great in
Iueuce OF the use OF certain kinds OF yeast
on the quality OF the resulting wine. 1t
may De said 10 have been distinctly proven
that by the use OF pure and selected yeasts
wines can be greatly improved IN clearness.
alcoholic strength, cleanness of taste and
in quality generally. Whether the further
claim OF the most ardent advocates OF pure
yessts, viz, that By the use OF appropriate
kinds any character, as for instance thai OF
win de bordeaux, Champagne, Bur
gundT. etc, can be produced with g neu-
tral grape may be considered IS Yet prob
lematic. However this may be the use of
Jacquemin's pure, selected yeasts is an
assured success. for, whereas in 1891 only
2 few wine-makers experimental with them,
in 1894 thousands OF Tine-makeTs al over
France used them on an industrial scale
JacquemIn mss established = laboratory,
which he calls Il Institute Ia Claire" in
the Jura Mountains of Eastern France at
an altitude OF more than 5000 feet. Here
IN al atmosphere free IRON germs he
selects the yeests OF ali the hlest vintages
OF France and other countries, frees them
from all foreign and injurious Organisms
and finally cultIyates them III g perfectly
pure state and sends them IN large guam
titles an over France and to other vine
growing countries. He supplies the spe-
cal feFment Of Sauterne, Chianti, johann
nisberg: you can obtain from him fer
ments which will produce the maximum
amount OF alcohol from given amount
cold countries; ferments for cider, for
perry, for honey wine-an supposed 10
differ IN some way and 10 be appropriate
for different uses.
Whether all that is claim-d for these
yessts Is true or not they are all certainly
pure, and as such OF the greatest value in
the production Of good, sound wine. Many
wine-mskers consider that by the use Of
these pure yeasts they have i'm approved their
produces by from 10 10 80 per cent This
can be readily credited when we consider
the ordinary process OF wine-making
When the grapes are brought TO the
winery the sklDs and still more the stems
are covered with the spores Of multitude
of ferments, molds and bacteria. all OF
which enter into the race for precedence
fair field and no favor. The race is 70 the
strong. and the strong Is the organism
most suited 10 the conditions, but not
necessarily most suited 10 the end in view.
viz: the production OF q thorough alco-
bolic fermentation. Fig. 8 represents an
ordinary California yeast, showing the
mixture OF forms that almost always &C.
cur. The forms shown are all yeasts or
7moids;. the bacteria do not develop in ap-
preciable quantities till later. Fig. was
drawn from 6 pure yeast from Algeria.
and shows the comparative consistency OF
form OF 8 pure color; the difference OF size
simply indicates differences OF age All
these figures are magnifed about 1000
dlameters and consequently represent the
cells 1,Qno0e, 600 times larger than they
actually. are. F3g. is Saccharomyces
apiculatus.
As rule the first fermentation is cause d
principally by the Saccharomyces apicu-
iatus, small alcoholic ferment which
does no great harm except that il uses up
.lnore sugar in the production of certain
amount OF alcohol than does the proper
wine ferment. The apiculare yeast, being
paralyzed By or 8 per cent OF alcohol,
soon gives way N the genuine wine yeast,
which, in the most favorable cases, carries
on the fermentation TO dryness. In the
meantime, however, the molis and bac-
terra have been developing, and, L any
thing happens 10 check the action of tie
wine yeast, they take possession and give
Us various varieties OF milk sour, mousev
and pricked wines
All these organisms have two we'll
marked forms. which may be called the
active and the inactive. When in the
former state they commence operations
the moment they come IN contact with the
must; when in the latter they do not COM