Originally published in the Journal of the Institute of Brewing, Volume 14, 1908, p. 201 by E. Kayser and E. Manceau (Comptes rend. de l’Acad. des Sciences, 1908, 146, pp. 92-94) The authors have previously observed the existence of two groups of “graisse” ferments. The organisms of the first group present nearly rectilinear chains, are resistant to a fairly high …
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Louis Pasteur, Wine Disease and Napoleon
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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