Buchner: alcoholic fermentation without yeast cells

What changed

Obtained yeast press juice that fermented sugars after removal of intact yeast cells, separating fermenting activity from the living-cell apparatus.

Scientific scope

Obtained yeast press juice that fermented sugars after removal of intact yeast cells, separating fermenting activity from the living-cell apparatus. Scope limitation: The preliminary communication is distinct from later papers with similar titles. The inspected translation incorporates published corrections and labels later translator notes. Evidence for cell-free activity does not identify every enzyme, prove a single-protein mechanism or establish the paper’s tentative secretion hypothesis. WRS read the translated report and controls without rerunning them.

Evidence

Assessment uses the catalogue-linked source evidence for the stated contribution. The preliminary communication is distinct from later papers with similar titles. The inspected translation incorporates published corrections and labels later translator notes. Evidence for cell-free activity does not identify every enzyme, prove a single-protein mechanism or establish the paper’s tentative secretion hypothesis. WRS read the translated report and controls without rerunning them.

Contributors

• Eduard Buchner · SCIENCE: Named source contributor; exact labor shares are not measured.

• Buchner, Alcoholic Fermentation without Yeast Cells; H. C. Friedmann translation in New Beer in an Old Bottle (1997), 25–31
• Buchner, Alkoholische Gährung ohne Hefezellen, Berichte 30, 117–124 (1897); DOI 10.1002/cber.18970300121

Provisional WRS assessment, edition 2026-10-16.1. Independent expert calibration is pending. This grade does not certify correctness or assign ownership.

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