The practical application of these observations to wine making opens up wide issues. We see that the supply of yeast is dependent on the soil, which not only furnished the vinous ferment, Saccharomyces ellipsoideiis, but other types of yeast as well, besides the germs of various moulds andbacteria. In brewing, impure yeast is productive of sluggish and imperfect fermentations, whereby the flavor, brightness and soundness of the product are imperilled. In wine, where quality is yet more in demand, pure fermentations are especially requisite. How are they to be obtained? Of course, the most logical proceeding would bo to sterilize the must by exposure to a suitable temperature, remove it to the cellar in closed vessels, and when cooled to add to it pure-cultivated yeast of one pure type. But, without going to this length, the careful observance of accepted rules of vinification will do much by excluding any excess of foreign organisms, and so promoting and accelerating the growth of the true ferment Sacch. elliptoideus that it keeps down all others."

(http://www.archive.org/stream/pwsr2481890301890sanfrich/pwsr...

As opposed to hesitant.
"Because of the ready fermentation of glucose by Bacterium tularense this sugar was incorporated into my stock culture medium. Fermentation means utilization ..."
www.ncbi.nlm.nih.gov/pmc/articles/PMC373608/.../jbacter0071...