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Updated: June 28, 2025
Lechartier and Bellamy it will be seen that the proportions of alcohol and carbonic acid gas produced in the fermentation of fruits differ widely from those that we find in alcoholic fermentations properly so called, as must necessarily be the case since in the former the fermentaction is effected by the cells of a fruit, but in the latter by cells of ordinary alcoholic ferment.
Moreover, there will be as many distinct fermentations brought about by one ferment as there are fermentable substances capable of supplying the carbon element of the food of that same ferment, in the same way that the equation of the nutrition of an animal will vary with the nature of the food which it consumes.
Originally, when fermentations were put amongst the class of decompositions by contact-action, it seemed probable, and, in fact, was believed, that every fermentation has its own well- defined equation which never varied.
Fermentations; important new directions, and withal important new perversions, in the spiritual life of this man, as it has since done in the lives of so many. Here then is the new celestial manna we were all in quest of? This thrice-refined pabulum of transcendental moonshine? Whoso eateth thereof, yes, what, on the whole, will he probably grow to?
If the changes in lactic, alcoholic and butyric fermentations are due to minute living organisms, why should not the same tiny creatures make the changes which occur in the body in the putrid and suppurative diseases?
We conducted a great number of fermentations in mineral media, in consequence of a circumstance which it may be interesting to mention here.
The constitutional party desired it, in order to divert internal anarchy, and dispel those fermentations of agitation which threatened the throne. The Girondist party desired it in order to push men's minds to extremities. It hoped that the dangers of the country would give it strength enough to shake the throne and produce the republican regime.
If our affirmation were inexact, if ferment cells did require for their growth or for their increase in number or weight, as all other vegetable cells do, the presence of oxygen, whether gaseous or held in solution in liquids, this new theory would lose all value, its very raison d'etre would be gone, at least as far as the most important part of fermentations is concerned.
From the same circumstances it is clear that the brewer's fermentations may, speaking quite strictly, last for an indefinite time, in consequence of the unceasing supply of fresh wort, and from the fact, moreover, that the exterior air is constantly being introduced during the work, and that the air contained in the fresh worts keeps up the vital activity of the yeast, as the act of breathing keeps up the vigour and life of cells in all living beings.
Conducting these fermentations all under precisely the same conditions of temperature, character and volume of liquid, let us continue this for a prolonged time, even after the original fermentation is finished.
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