Études sur les vins. Première partie: De l'influence de l'oxygene de l'air dans la vinification. (+) Deuxiéme partie: Des altérations spontanées ou maladies des vins, particulièrement dans le Jura.

(Paris, Mallet-Bachelier), 1863 a. 1864. 4to. No wrappers. In: "Comptes Rendus Hebdomadaires des Séances de L'Academie des Sciences", Tome 57, No 23 a. Tome 58, No 3. Pp. (925-) 964 a. pp. (141- 180. (2 entire issues offered). Pasteur's paper: pp. 936-942 a. 142-150 and 1 engraved plate (Maladies des Vins - leurs Fermets..).

First appearance of these famous papers initiating Pasteur's renowned studies on wine and its "diseases", being his most importent papers on wine.

"In December 1863 Pasteur published the first of the papers that culminated in his Études sur le vin (1866; 2nd ed. 1873). In that first paper, dealing with the role of atmospheric oxygen in vinification, he sought to establish that the aging of wine resulted from the slow penetration of atmospheric oxygen through the porous wook casks into which new wine was decanted. By virtue of this slow oxidation, he claimed, new wine grows less harsh and acid to the taste as it becomes clearer and lighter from the to the taste as it becomes clearer and lighter from the precipation of dark coloring matters. In his second paper (January 1864) Pasteur examined the "alterations" or "diseases of wine, especially wine from the Jura, his native department. Reviewing the familiar disease of "turned," "acid" "ropy" or "oily " wine, he associated each with a microscopic organism. He summarized the results of his first two papers by nothing that "wine, which is proudced by a cellular vegetation acting as a ferment [namely, yeast], is altered only by the influence of other vegetations of the same order; and once removed from the effects of their parasitism, it is made or matured principally by the action of atmospheric oxygen penetrating slowly through the staves of the casks."(DSB).

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