Studies on Fermentation by Louis Pasteur

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About this eBook

Author Pasteur, Louis, 1822-1895
Translator Faulkner, Frank
Translator Robb, D. Constable (David Constable)
LoC No. 04021883
Uniform Title Études sur la bière. English
Title Studies on Fermentation
The diseases of beer, their causes, and the means of preventing them
Note Reading ease score: 51.8 (10th to 12th grade). Somewhat difficult to read.
Credits Produced by Deaurider, David King, and the Online
Distributed Proofreading Team at http://www.pgdp.net. (This
file was produced from images generously made available
by The Internet Archive.)
Summary "Studies on Fermentation" by Louis Pasteur is a scientific publication written in the late 19th century. The work delves into the microbiological basis of fermentation, particularly focusing on the diseases that can affect beer and the prevention methods based on Pasteur’s research. It is a pioneering effort in understanding fermentation processes and their implications for the brewing industry. The opening of the text introduces the author’s motivations stemming from the challenges faced by the brewing industry, particularly following the Franco-Prussian War. Pasteur discusses the importance of his research in finding solutions to prevent spoilage caused by undesirable microorganisms during the brewing process. He explains the essential role of temperature and the careful handling of ingredients to maintain the purity of the fermentation process. This section sets the foundation for a deeper exploration of the microscopic organisms responsible for beer spoilage and outlines the practical applications of his findings, promising insights that would transform brewing practices. (This is an automatically generated summary.)
Language English
LoC Class QR: Science: Microbiology
Subject Beer
Subject Fermentation
Category Text
EBook-No. 63355
Release Date
Copyright Status Public domain in the USA.
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