A History of Science-4 [87]
the vintage-tub comes from the outside and not from the inside of the grapes. Thus is destroyed the hypothesis of MM. Trecol and Fremy, who surmised that the albuminous matter transformed itself into yeast on account of the vital germs which were natural to it. With greater reason, therefore, there is no longer any question of the theory of Liebig of the transformation of albuminoid matter into ferments on account of the oxidation."
FOREIGN ORGANISMS AND THE WORT OF BEER
"The method which I have just followed," Pasteur continues, "in order to show that there exists a correlation between the diseases of beer and certain microscopic organisms leaves no room for doubt, it seems to me, in regard to the principles I am expounding.
"Every time that the microscope reveals in the leaven, and especially in the active yeast, the production of organisms foreign to the alcoholic yeast properly so called, the flavor of the beer leaves something to be desired, much or little, according to the abundance and the character of these little germs. Moreover, when a finished beer of good quality loses after a time its agreeable flavor and becomes sour, it can be easily shown that the alcoholic yeast deposited in the bottles or the casks, although originally pure, at least in appearance, is found to be contaminated gradually with these filiform or other ferments. All this can be deduced from the facts already given, but some critics may perhaps declare that these foreign ferments are the consequences of the diseased condition, itself produced by unknown causes.
"Although this gratuitous hypothesis may be difficult to uphold, I will endeavor to corroborate the preceding observations by a clearer method of investigation. This consists in showing that the beer never has any unpleasant taste in all cases when the alcoholic ferment properly so called is not mixed with foreign ferments; that it is the same in the case of wort, and that wort, liable to changes as it is, can be preserved unaltered if it is kept from those microscopic parasites which find in it a suitable nourishment and a field for growth.
"The employment of this second method has, moreover, the advantage of proving with certainty the proposition that I advanced at first--namely, that the germs of these organisms are derived from the dust of the atmosphere, carried about and deposited upon all objects, or scattered over the utensils and the materials used in a brewery-materials naturally charged with microscopic germs, and which the various operations in the store-rooms and the malt-house may multiply indefinitely.
"Let us take a glass flask with a long neck of from two hundred and fifty to three hundred cubic centimetres capacity, and place in it some wort, with or without hops, and then in the flame of a lamp draw out the neck of the flask to a fine point, afterwards heating the liquid until the steam comes out of the end of the neck. It can then be allowed to cool without any other precautions; but for additional safety there can be introduced into the little point a small wad of asbestos at the moment that the flame is withdrawn from beneath the flask. Before thus placing the asbestos it also can be passed through the flame, as well as after it has been put into the end of the tube. The air which then first re-enters the flask will thus come into contact with the heated glass and the heated liquid, so as to destroy the vitality of any dust germs that may exist in the air. The air itself will re-enter very gradually, and slowly enough to enable any dust to be taken up by the drop of water which the air forces up the curvature of the tube. Ultimately the tube will be dry, but the re-entering of the air will be so slow that the particles of dust will fall upon the sides of the tube. The experiments show that with this kind of vessel, allowing free communication with the air, and the dust not being allowed to enter, the dust will not enter at all events for a period of ten or twelve years, which has been the longest period devoted to these trials; and the liquid,
FOREIGN ORGANISMS AND THE WORT OF BEER
"The method which I have just followed," Pasteur continues, "in order to show that there exists a correlation between the diseases of beer and certain microscopic organisms leaves no room for doubt, it seems to me, in regard to the principles I am expounding.
"Every time that the microscope reveals in the leaven, and especially in the active yeast, the production of organisms foreign to the alcoholic yeast properly so called, the flavor of the beer leaves something to be desired, much or little, according to the abundance and the character of these little germs. Moreover, when a finished beer of good quality loses after a time its agreeable flavor and becomes sour, it can be easily shown that the alcoholic yeast deposited in the bottles or the casks, although originally pure, at least in appearance, is found to be contaminated gradually with these filiform or other ferments. All this can be deduced from the facts already given, but some critics may perhaps declare that these foreign ferments are the consequences of the diseased condition, itself produced by unknown causes.
"Although this gratuitous hypothesis may be difficult to uphold, I will endeavor to corroborate the preceding observations by a clearer method of investigation. This consists in showing that the beer never has any unpleasant taste in all cases when the alcoholic ferment properly so called is not mixed with foreign ferments; that it is the same in the case of wort, and that wort, liable to changes as it is, can be preserved unaltered if it is kept from those microscopic parasites which find in it a suitable nourishment and a field for growth.
"The employment of this second method has, moreover, the advantage of proving with certainty the proposition that I advanced at first--namely, that the germs of these organisms are derived from the dust of the atmosphere, carried about and deposited upon all objects, or scattered over the utensils and the materials used in a brewery-materials naturally charged with microscopic germs, and which the various operations in the store-rooms and the malt-house may multiply indefinitely.
"Let us take a glass flask with a long neck of from two hundred and fifty to three hundred cubic centimetres capacity, and place in it some wort, with or without hops, and then in the flame of a lamp draw out the neck of the flask to a fine point, afterwards heating the liquid until the steam comes out of the end of the neck. It can then be allowed to cool without any other precautions; but for additional safety there can be introduced into the little point a small wad of asbestos at the moment that the flame is withdrawn from beneath the flask. Before thus placing the asbestos it also can be passed through the flame, as well as after it has been put into the end of the tube. The air which then first re-enters the flask will thus come into contact with the heated glass and the heated liquid, so as to destroy the vitality of any dust germs that may exist in the air. The air itself will re-enter very gradually, and slowly enough to enable any dust to be taken up by the drop of water which the air forces up the curvature of the tube. Ultimately the tube will be dry, but the re-entering of the air will be so slow that the particles of dust will fall upon the sides of the tube. The experiments show that with this kind of vessel, allowing free communication with the air, and the dust not being allowed to enter, the dust will not enter at all events for a period of ten or twelve years, which has been the longest period devoted to these trials; and the liquid,