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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1898 Excerpt:...Cf. my investigation on Natto, Bullet, of the College of Agriculture II, No. 2. Note on a Grape Wine Fermented by Sake Yeast. BY K. Negami. According to recent investigations, the influence of the varieties of yeast upon the fl«vour and taste of wines is considerable, 0 although the kind of grape, and the soil and climate in which the grapes grow, also are essential factors. It has recently been proposed, in order to improve the wines of certain countries, to replace the accidental fermentation caused by the yeasts attached to the grapes, by pure cultures of such yeasts as are derived from the fermentation of highly valuable kinds of wine. I was, therefore, induced to test what quality of wine could be obtained by the application of a pure culture of that species of yeast, which plays such an important role m the preparation of sake in Japan. Two litres of freshly prepared grape juice, improved by the method of Chaptal, and sterilized by boiling for one hour, were infected after cooling with a pure culture of sake yeast obtained in the usual way from one colony. The flask was closed by a cotton plug and left to ferment for two months at a temperature varying from 5 to 20C. The clear filtered liquid yielded the following result: Extract 178% Acidity 0.572% (as tartaricacid) Alcohol, vol % 10.30% (1). Also the energy of fermentation differs in these varieties. The taste was that of an average white wine, but the flavour (bouquet) did not wholly correspond to our expectations. It was that of an inferior kind of wine. Sake yeast, therefore, can not favourably replace wine yeasts. On the Behaviour of Yeast at a High Temperature, BY T. Nakamura, Nögakushi. It is a well-known fact that certain bacteria can be deprived of their fermenting power without th...