|Publicized organic concept of fermentation.
|He published a French translation of 1787 book by Fabbrioni on fermentation of wine. This was a remarkable pre-19th C. analysis of the nature of fermentation. Fabbrioni believed that an organic substance in the grape degraded into alcohol. The translation presumably had greater impact in France than did the Italian original. Pasteur acknowledged this work as the first indication of the organic nature of fermentation. Studies on fermentation remained primarily chemical until the crucial biological breakthrough in 1836 - 37.
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