PASTEUR, Louis (1822-1895). Autograph manuscript notebook of experiments entitled on the first page 'Fermentation Alcoolique', n.p. [Paris], '3 xbre 1868' and '14 xbre 1868' [3 and 4 December 1868] , giving measurements, calculations, observations and conclusions concerning the effect of yeast in fermentation, in ink on lined paper, 9 pages, 4to (213 x 172mm) , modern half cloth. Pasteur was attracted to the study of fermentation as early as 1849. He first published a paper on alcoholic fermentation in 1857, and in a classic memorandum in 1860 rejected the tendency of chemists since Lavoisier to depict it as a purely chemical process. His Etudes sur le Vin were published in 1866 following his investigation, encouraged by Napoleon III, into the diseases of wine, and a study of vinegar followed in 1868. Pasteur's studies led to the discovery of the existence of microbes and their effect on alcohols, beers and vinegars. He identified their transformation, and from this developed the technique for the preservation of wine. His eventual conclusion, of the greatest significance for wine-makers, was that heat was the most effective element in preserving wine, the use of the word 'pasteurisation' subsequently being used to denote the process of heating. His methods of conducting experiments are clearly shown in the manuscript. 'Fermentations avec levûres' 'On met A2H . pour neutraliser dans tous les vases, excépté N.4 et N.8' 'Donc: la vie de la levûre peut s'effectuer regulièrement jusqu'à 12/100 d'alcool au moins ...' 'Comparaison des effets de l'eau de levûre et de la levûre en pate ...' 'Comparaison des effets de l'acidité des liqueurs ...' After the publication of Pasteur's studies in 1866, debate and arguments continued on the subject. The present manuscript reflects his further demonstration of the role of yeast in fermentation. 'Influence d' une petite quantité de levûre ... L'élément X paraîtrait donc être utile non par lui même en intervenant comme élément constituant mais pour empêcher la formation d'une substance nuisible (inerte ou animée)'. By the following year Pasteur had succeeded in convincing even Liebig, previously at variance with him, of the complexity of alcoholic fermentation. Provenance : From the papers of Jules Raulin (1836-1896), Pasteur's pupil and assistant director of his laboratory at the Ecole Normale Supérieure.
PASTEUR, Louis (1822-1895). Autograph manuscript notebook of experiments entitled on the first page 'Fermentation Alcoolique', n.p. [Paris], '3 xbre 1868' and '14 xbre 1868' [3 and 4 December 1868] , giving measurements, calculations, observations and conclusions concerning the effect of yeast in fermentation, in ink on lined paper, 9 pages, 4to (213 x 172mm) , modern half cloth. Pasteur was attracted to the study of fermentation as early as 1849. He first published a paper on alcoholic fermentation in 1857, and in a classic memorandum in 1860 rejected the tendency of chemists since Lavoisier to depict it as a purely chemical process. His Etudes sur le Vin were published in 1866 following his investigation, encouraged by Napoleon III, into the diseases of wine, and a study of vinegar followed in 1868. Pasteur's studies led to the discovery of the existence of microbes and their effect on alcohols, beers and vinegars. He identified their transformation, and from this developed the technique for the preservation of wine. His eventual conclusion, of the greatest significance for wine-makers, was that heat was the most effective element in preserving wine, the use of the word 'pasteurisation' subsequently being used to denote the process of heating. His methods of conducting experiments are clearly shown in the manuscript. 'Fermentations avec levûres' 'On met A2H . pour neutraliser dans tous les vases, excépté N.4 et N.8' 'Donc: la vie de la levûre peut s'effectuer regulièrement jusqu'à 12/100 d'alcool au moins ...' 'Comparaison des effets de l'eau de levûre et de la levûre en pate ...' 'Comparaison des effets de l'acidité des liqueurs ...' After the publication of Pasteur's studies in 1866, debate and arguments continued on the subject. The present manuscript reflects his further demonstration of the role of yeast in fermentation. 'Influence d' une petite quantité de levûre ... L'élément X paraîtrait donc être utile non par lui même en intervenant comme élément constituant mais pour empêcher la formation d'une substance nuisible (inerte ou animée)'. By the following year Pasteur had succeeded in convincing even Liebig, previously at variance with him, of the complexity of alcoholic fermentation. Provenance : From the papers of Jules Raulin (1836-1896), Pasteur's pupil and assistant director of his laboratory at the Ecole Normale Supérieure.
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
