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Updated: June 28, 2025
Sometimes such Fermentations will happen in Drink, by change of Weather, if it is in a bad Cellar, and it will in a few Months fall fine of it self, and grow mellow.
In addition to this, several other bacteriologists have carried on experiments sufficient to indicate that the flavours of the tobacco and the character of the ripening may be decidedly changed by the use of different species of micro-organisms in the fermentations that go on during the curing processes.
If the yeast sown in the non-aerated fermentable liquid is in the least degree impure, especially if we use sweetened yeast-water, we may be sure that alcoholic fermentation will soon cease, if, indeed, it ever commences, and that accessory fermentations will go on. The vibrios of butyric fermentation, for instance, will propagate with remarkable facility under these circumstances.
But, speaking of them as principles capable of vegetation, these germs may or may not expand into whole forests of evil, according to the accidents of coming events, whether fitted to tranquillize our billowy aspects of society; or, on the other hand, largely to fertilize the many occasions of agitation, which political fermentations are too sure to throw off.
We also impregnated the liquid in B with some yeast taken from the funnel of A. We then replaced the porcelain dish in which the curved escape tube of A had been plunged, by a vessel filled with mercury. The following is a description of two of these comparative fermentations and the results they gave.
The object of these was to show that when barley, left to itself in sweetened water, produces in succession alcoholic, lactic, butyric, and acetic fermentations, these modifications are brought about by ferments which are produced inside the grains themselves, and not by atmospheric germs. More than forty different experiments were devoted to this part of my work."
We are compelled here to admit that vibrios frequently abound in liquids exposed to the air, and that they appropriate the atmospheric oxygen, and could not withstand a sudden removal from its influence. Must we, then, believe that such vibrios are absolutely different from those of butyric fermentations?
Let us suppose that, from the day when fermentation first appears in the production of a minute froth, which gradually increases until it whitens the surface of the liquid, we take, every twenty-four hours, or at longer intervals, a trace of the yeast deposited on the bottom of the vessel and use it for starting fresh fermentations.
The principal products of these various fermentations, although resembling each other in their nature, differ in their relative proportions and in the accessory substances that accompany them, a fact which alone is sufficient to account for wide differences in the quality and commercial value of alcoholic beverages.
It is essential, in experiments of this kind, that the quantities of yeast successively taken should be as nearly as possible equal in weight or volume, since, celeris paribus, fermentations manifest themselves more quickly the larger the quantity of yeast employed in impregnation.
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