Difference between revisions of "Note sur les Fermentations Visqueuses."
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==Summary== | ==Summary== | ||
| − | Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, ropiness. | + | Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, the ropiness this bacteria notoriously imparts to beer and wine. |
<pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf> | <pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf> | ||
Latest revision as of 16:38, 13 October 2016
Summary
Marc H. Van Laer observing Bacillus viscosus 1 and Bacillus viscosus 2. Further research suggests that Van Laer was quite possibly observing Pediococcus; he describes in great length the different stages Pediococcus may go through and more specifically, the ropiness this bacteria notoriously imparts to beer and wine.