Beer, Wine and Fermentation

Louis Pasteur, Wine Disease and Napoleon

Louis Pasteur and Napoleon III

For some time during the 19th century, the French wine industry was burdened by different diseases that caused wine to become sour, bitter or flavorless. Knowledge of French wine diseases spread throughout Europe, greatly damaging the wine export sector in France. An English merchant said this just after the treaty agreement between France and Great Britain in 1863: In the ...

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Fermentation - Lactic Acid Bacteria

Louis Pasteur first devoted himself to the study of fermentation in 1856, when he is approached by M. Bigo, a local industrialist in Lille, and asked for advice concerning the production of alcohol in beet juice. Apparently Bigo was experiencing large vats of beet juice turning sour instead of alcoholic as expected. Pasteur agreed to help with the problem and ...

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Louis Pasteur, Fermentation and Beer Quality

“In 1876, Louis Pasteur brought beer forward by describing the basis for fermentation that beer was fermented not by chemicals but by microorganisms–that is, yeast. He noted that bacteria, mold, and wild yeast were often responsible for the sour beer that plagued France and other countries. With this new understanding, he and other scientists began to refine techniques that could ...

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Louis Pasteur on Brewing Beer

Originally published in the “English mechanic and world of science, Volume XXIII” in 1876. M. PASTEUR has just published with the title, Etudes sur la Biere, a book which is indeed a book of combat. For more than fifteen years this eminent chemist has given his attention to fermentations; he has considerably forwarded their study. Extending his views, he has ...

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A Service to Brewers

Originally published in the “The Review of reviews, Volume XII” in 1895 The studies on wine prepare us for the “studies on beer,” which followed the investigation of silk worm diseases. The sourness, putridity, and other maladies of beer, Pasteur traced to special’ ferments of disease,’ of a totally different form, and therefore easily distinguishable from the true torula or ...

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A Text-Book of the Science of Brewing

Louis Pasteur working in the laboratories of Whitebread's Brewery

Excerpt from Chapter VII, Fermentation published in 1891 In the preceding chapters we have described the preparation of worts, their hopping, boiling, cooling, and aeration. In this chapter we have to deal with the conversion of the wort into beer by fermentation. To effect this change we employ yeast, the main function of which is to convert the maltose and ...

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Pasteur Process for Making Unalterable Beer

Pasteur Drying Oven

Taken from the Annual Record of Science and Industry for 1874. Pasteur, the eminent French chemist, has recently given a method for preparing an unalterable beer; that is, a beer which will not turn sour or spoil upon keeping. It is important to consider two facts as preliminary to this process. In the first place, says Pasteur, all the objectionable ...

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Louis Pasteur and His Patented Beer Making Equipment

Brewing tanks patented by Louis Pasteur onJanuary 28, 1873 Germ Theory In a simple experiment of drawing through an aspirator a current of outside air through a tube containing a little plug of cotton wool, Pasteur demonstrated that, as the current passed it deposited on this sort of filter some of the solid corpuscles contained in the air. After a ...

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The Pasteurization of Beer

During the terrible days of the supremacy of the Commune in Paris, at the end of the Franco-German war, Pasteur was occupied in the laboratory of M. Duclaux, at Clermont-Ferrand, in studying the diseases of beer, with a view to attempt to raise French beer to the higher standard of the German brewers. Beer is naturally more prone to disease ...

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