Etudes sur la biere, ses maladies, causes qui les provoquent, procede pour la rendre inalterable, avec une theorie nouvelle de la fermentation
By: par M. L. Pasteur
Contributors: Royal College of Physicians of Edinburgh
Publisher: Gauthier-Villars
Published: 1876
Place of publication: Paris
Language: fre
Number of pages: 387
Subjects: Brewing; Microbiology; Fermentation
Notes: Refr: Osler 1550; Norman 1658; Eimas 1898; G&M 2485 Note: "The French chemist and microbiologist Pasteur may well be the best-known scientist the world has ever known. The variety and number of his important discoveries make it difficult to select which are the two or three most important. Certainly his work on fermentation, which led to the pasteurization process, had ramifications far beyond the beer and wine industries for which it was originally undertaken" (Eimas). Pasteur discovered that the "diseases" of beer were caused by micro-organisms found in the air and not spontaneously generated as had been previously believed. To eliminate this contamination he proposed a reformed brewing process. This also made possible the scientific processing of wine, milk, and other perishable products.

This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

Royal College of Physicians of Edinburgh.