structural:summarization, structural:expansion
Fermentation and germ theory of diseases

This memoir on alcoholic fermentation was published in full form in 1858. Jöns Jacob Berzelius and Justus von Liebig had proposed the theory that fermentation was caused by decomposition. Pasteur demonstrated that this theory was incorrect, and that yeast was responsible for fermentation to produce alcohol from sugar. He also demonstrated that, when a different microorganism contaminated the wine, lactic acid was produced, making the wine sour. In 1861, Pasteur observed that less sugar fermented per part of yeast when the yeast was exposed to air. The lower rate of fermentation aerobically became known as the Pasteur effect.