Etudes sur le vinaigre
Pasteur, Louis (1822-95). Etudes sur le vinaigre, sa fabrication, ses maladies, moyens de les prevenir; nouvelles observations sur la conservation des vins par la chaleur. 8vo. viii, 119, pp. Text wood-engravings. Paris: Gauthier-Villars; Victor Masson et fils, 1868. 240 x 152 mm. (uncut). Quarter morocco, marbled boards in period style. Fore-edges a bit frayed, light toning, otherwise very good.
First Edition. Garrison-Morton 2480. Disagreeing with Liebig's interpretation of acetic fermentation as a chemical process requiring the presence of unstable organic matter, Pasteur approached the study of vinegar formation from a biological direction, searching for the microorganism responsible for acetic fermentation. He determined experimentally that the "mother of vinegar," a fungus (Mycoderma aceti) that appeared on the surface of vinegar fermented by the traditional Orleans method, was capable of producing acetic acid in the absence of Liebig's unstable organic matter. He further demonstrated that the beechwood shavings used in the German method of making vinegar were covered with a thin film of this fungus, and that the shavings' "catalytic" role, as defined by Liebig, was lost if this film was removed. Lastly, he proved that the diseases of vinegar, like those of wine, could be prevented by heating the finished product to a temperature of about 55 degrees Celsius. DSB. Norman 1656.
Book Id: 15846