Note sur les Fermentations Visqueuses.: Difference between revisions
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==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. | |||
<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.
<pdf>VanLaer1889Note sur les Fermentations Visqueuses.pdf</pdf>