A volume of the diluted yeast was introduced into flasks containing sterilized wort, the degree of dilution being such that only a small proportion of the flasks became infected.
From the foregoing it will be seen that the term fermentation has now a much wider significance than when it was applied to such changes as the decomposition of must or wort with the production of carbon dioxide and alcohol.
Other yeasts are stated to form sulphurous acid in must and wort.
The liberated energy takes the form of heat, which raises the temperature of the fermenting wort.
Brewers' wort remains unchanged for years, milk keeps permanently sweet, and these and other complex liquids remain unaltered when freely exposed to air from which all these minute organisms are removed.