The berries are capable of undergoing vinous fermentation, and affording alcohol by distillation.

The necessary conditions for the formation of vinous fermentation, are-

The lees deposited from vinous fermentation consist of mineral salts, tartaric acid, and organic matters.

The toddy contains a large proportion of saccharine, without which the vinous fermentation could not take place.

But it is precisely in this that the secret for making the milk undergo the vinous fermentation consists.

Stale yeast produces, instead of vinous fermentation, an acetous fermentation, which flavours the bread and makes it disagreeable.

That is to say, the active agents of vinous fermentation are only enabled to work perfectly in a liquid which is somewhat acid.

The germs of vinous fermentation are contained in abundance in the air of the wine cellar, as well as being on the grapes themselves.

After the pressing of the grape, the juice is subjected to the vinous fermentation, by which ten or eleven per cent, of alcohol is developed.

* (* The berries heaped together produce a vinous fermentation, during which a very pleasant alcoholic smell is emitted.