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.
In fermentInvertase ing wort and Glucase.
The well-known "Danzig-spruce" is prepared by adding a decoction of the buds or cones to the wort or saccharine liquor before fermentation.
This character is the base of the plan of adding glucose to wine and beer wort before fermenting, the alcohol content of the liquid after fermentation being increased.
It would be impossible to trace in detail the wort' done by the different societies since Carey's time.