Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-25T00:23:55.786Z Has data issue: false hasContentIssue false
  • English
  • Français

The Yeast Flora of Bottled Ciders

Published online by Cambridge University Press:  27 March 2009

Elsie B. Pearce  and
B. T. P. Barker
Elsie B. Pearce
Affiliation:
Assistant Lecturer in Botany, University College, Bristol
B. T. P. Barker
Affiliation:
Reader in Economic Biology, University College, Bristol, National Fruit and Cider Institute, Long Ashton, Bristol.
Get access Rights & Permissions [Opens in a new window]

Extract

The work described in this paper deals exclusively with the yeast flora of certain bottled ciders. It was undertaken as a section of an extensive scheme of investigation of the organisms which are concerned in the fermentation of English-made ciders. Apart from the more purely biological side of the question the main objects of the whole scheme are to determine how far the customary method of conducting the fermentation of cider in this country is satisfactory, and whether it could be improved, from a practical point of view, by certain modifications or by the substitution of other processes, such, for example, as the use of selected yeasts.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 3 , Issue 1 , December 1908 , pp. 55 - 79
Copyright
Copyright © Cambridge University Press 1908

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1.Allwood, Davidson and , Moncure. The Composition of Cider as determined by Dominant Fermentation with Pure Yeasts. U.S. Dept. of Agriculture. Bureau of Chemistry, Bulletin 88, 1904.Google Scholar
2.Barker, . A Conjugating Yeast. Phil. Trans. Royal Soc, Ser. B, 203.Google Scholar
3.Barker, . Annual Reports on Experimental Cider Work. The National Fruit and Cider Institute, 1905–1907.Google Scholar
4.Dienert, . Le Cidre et le Poiré, 1896.Google Scholar
5.Guilliermond, . Recherches cytologiques sur les Moisissures, Lyon, 1902.Google Scholar
6.Kayser, . Levures de Cidre. Ann. Inst. Pasteur, 1890.Google Scholar
7.Jacquemin, and Alliot, . La Cidrerie Moderne. Malzéville-Nancy, 1902.Google Scholar
8.Jorgensen, . Microorganisms and Fermentation, 3rd edit., London, 1900.Google Scholar
9.Lloyd, . Report on Results of Investigations into Cider-making. Board of Agriculture and Fisheries, 1903.Google Scholar
10.Wortmann, . Anwendung und Wirkung reiner Hefen in der Weinbereitung, 1895.Google Scholar