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The Erntebock (Harvest Goat) is a treacherous spirit. Sometimes he's accompanied by his better half, the Habergeiß or she-goat. In European folklore, goats represent mischief and trickster energies. German Myth - Harvest Spirits German Harvest Spirits: Roggenhund (Rye Dog) Alchemist Dippel: the Frankenstein Files Kicking off the Harvest Celebrations They're also associated with fertility and virility. Most German and other European homestead farms include goats, hardy and easier to keep than cows. The Harvest Goat has demon traits much like the Korneber or Grain Pig and other powerful entities such as the nefarious Hafermann . The Erntebock relates to Greek Pan, Roman Faunus and fauns and satyrs of nature myth. In the north, the chariot of Norse Thunder God Thor is pulled by two goats. In Eastern lore the Year of the Goat is also named for the Ram or Sheep. It's a time of creativity and prosperity. From Norway, the fairy tale 'The Three Billy Goats Gruff' spotlights the cleverness of goats as they outwit a nasty bridge troll. In animal spirituality goats embody qualities of intelligence, strategy, trickery and confidence. The goat's rectangular, horizontal pupils give a broad range of sight and sharp peripheral vision. Goat eyes can rotate in the head to stay parallel with the ground. Mountain goats can see up to a mile (1.6 km). German Myth & Folklore: Elves German Folklore - Irrwurz or Mad Root Herbology & Lore - Chamomile Eye of a Goat Goats have a wider scope of hearing than humans and react to stimuli people can't see or hear. A goat's sense of smell is six times that of a human. It's almost impossible to sneak up on a goat, let alone a demonic one. In early times Goat Buck or Ram Sheep is a common spring sacrifice. He corresponds to astrology sun sign Aries, the first sign of the zodiac (Mar 21 - Apr 19). Aries the Ram is the sacrificial bearer of the Golden Fleece in Greek myth. With curved horns, cloven hooves, cryptic eyes, sexual energy and clever mind, the Goat becomes linked to devils and demons. Drude: Germanic Demon of Darkness Night Raven (Nachtkrapp) Germania Aufhöcker - Cursed Undead of German Myth Pan Magazine Cover April May 1895 - Franz von Stuck Fauns and satyrs take part in the Wild Hunt , a European supernatural tempest of mythical gods, heroes and creatures . In pagan lore, the Goat relates to the lascivious nature god Pan . Pan often accompanies Dionysus (Roman: Bacchus), god of wine, theater and madness, and attends Bacchanale. In Wicca he's one of the deities equated with the Horned God. Others include Celtic Cernunnos and the Hindu Pashupati. Sanguine: Red Chalk of Renaissance Masters Science of Onion Tears: Demystifying Acids Silvanus: Roman God of Wild Lands & Fields Pan Reclining, Rubens, sanguine red chalk A virile deity, Pan is half humanoid with the hindquarters, horns and hooves of a goat. God of fields, groves, forest glens and sex, his season is spring, and he relates to the fecundity of the land and its denizens. He has no constructed temple and his worship takes place outdoors. He's the son of Hermes (Roman: Mercury ) another lusty god, though the identity of his mother is unclear. The cry of Pan in thickets or meadows is said to cause panic. Chicken Soup: Chickens in German Folklore German Harvest Spirits - Dragons Wild Women and Winter Tales Blessings of Harvest - Cherries In German harvest myth, the Goats are among the spirits who fertilize fruit trees during the Yule season. Fruit trees supply plums, cherries and apples for baking and preserves. They might also be inhabited by tree spirits . In Scandinavia and northern Europe goat ornaments are customary decorations at this time. The Yule Goat corresponds to Capricorn (Dec 22 - Jan 19), the first zodiac sun sign after the Winter Solstice. Sacrifice of the Male: Temple at Uppsala Lora Ley Adventures - Feast of Fools Apis - Sacred Fertility Bull of Egypt life-sized Yule Goat in Stockholm, Sweden It represents the lengthening of days, and upcoming time of abundance. Yule goat figures are traditionally created from the last stalks of grain or corn. Harvest spirits of all kinds flee into those stalks as the crops are cut. They're brought into the house and made into dolls or other ornaments. Over winter the spirit rests in comfort, and in spring the remaining grains are symbolically sown to return the harvest Geist to nature. German Myth & Folklore: Moss People Aufhöcker - Cursed Undead of German Myth Baphomet, the Goat of Mendes in History In Germanic myth, demon qualities of Harvest Goats attune to elemental energies of Fire, provoking aggression and attack. A Geist doesn't need physical contact to be mean. It can cause accidents, bring bad weather or, if demonic, start fires. The Erntebock is especially fond of smacking unwary people with his horns. An injury in the fields might be attributed to this spirit. Like many harvest spirits, both Haferbock and Habergeiß steal, hit or kill children. Women of the Wild Hunt: Holle, Diana, Frigg German Myth - White Ladies & Changelings Butzemann, Witches & Nyx - Scare 'em Good Domestic Goat or Demonic Steed? The Habergeiß has strong powers of her own. Apart from physical kicking or head-butting with or without horns, she throws cut grain into neighboring fields during thunderstorms. When she cries out in spring, bad luck will follow. In fall, her bleating call heralds a long hard winter. She scratches at windows and hits anyone who looks out. The sight of her can be a premonition of death. In pagan tradition she participates in the Wild Hunt. After the spread of Christianity she's ridden in the Hunt by the Devil as a demonic steed. 4 Infused Wines of Ancient Medicine Elderberry Tree: Germanic Nature Lore Fänggen (Fangga): Man-Eaters of Tyrol Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

The stories of Iroquois twin creator brothers, the tale of Roman brothers Romulus and Remus, and the Proto-Indo-European creation myths help define the theme of twin brothers and blood sacrifice in creation lore. In mythology twins can represent strength in unity or harmony in duality, dark and light, earth and sky, night and day, life and death. Jump to: Iroquois - Twins of Creation Romulus & Remus - Founding of Rome Manu & Yemo - Brotherly Sacrifice In early times, blood sacrifice is a constant in festivals, times of trouble and the development of mythology. Sometimes the sacrifice is a libation, chicken , goat , ox or bull , and sometimes a human, be it slave or king. Sacrifice of the Male: Temple at Uppsala Sacrificial Creation Myths: Early People Immortal - Quest for the Elixir of Life Blood Sacrifice for Fertility of the Land & Animals Human sacrifice was once considered among the highest honors to the Gods, the blood of Kings or God-Kings greatest of all. Mythological King Domalde of Sweden is sacrificed when the harvest fails three years in a row. Blood sacrifice might be prisoners or slaves. In some cultures sacrificial victims number tens of thousands at a time. In the Mesoamerican land of Aztecs, sun god Huitzilopochtli wages a constant war against darkness. If the darkness wins, the world ends. To keep the sun moving across the sky and preserve all life, the people need to feed Huitzilopochtli with human hearts and blood. Apis - Sacred Fertility Bull of Egypt Rise of Pan: Fertility Goat God Péh₂usōn Visigoths, King Alaric & the Ruin of Rome Aztec Pyramid through the leaves Iroquois - Twins of Creation Back to Top In an Iroquois Seneca myth, twin brothers are born to a Chief's granddaughter and the wind. One is born normally, but the second comes out her armpit, killing her. They grow up in the care of their grandmother. The older is good and kind but the younger twin is hostile and mean. The world is still forming. They live on a vast island, and decide it needs more lakes, mountains, plants and animals. In their efforts the brothers constantly disagree. Finally one goes to the east and one to the west of the island, and they work alone. Pasteurization: Microbial Dominance & Destruction Apples: Myth, Nature & German Folklore German House Spirits: Beer Donkey (Bieresel) Next day they're eager to see what the other has done. The older twin sees with horror the younger has created a giant mosquito which will eat all the people. He rubs it between his hands until it becomes tiny and flies away. The younger twin visits his brother's half and is shocked to see how easy he's made it for the people. Immediately the younger one made the animals smaller and harder to catch, and made all the rivers run downstream so humans had to work for their survival instead of going with the flow. Eschenfrau: Wicked Ash Tree Woman Wine God Liber: Liberty & Liberal Libation Copper - Ruddy Metal of Mystic Magic Sometimes humans have to work against the flow The two get into a huge fight and it comes to blows. Trees shake and rocks roll, volcanoes spew and rivers change their course. The older twin is killed. Upon his death he travels to the sky where good people can go when they die. The younger twin stays on the earth and spreads evil and hostility, and bad people are haunted by him forever. Romulus and Remus - Founding of Rome Back to Top In the early days of Roman creation myth, Saturn kills his father Uranus by cutting off his testicles with a sickle. He later eats his children so they don't usurp him. The only one to escape is Zeus (Jupiter), who eventually rescues the others. He cuts Saturn into little bits and throws them into the flames of Taranus, the underworld. Rome's off to a bloody start. Sprites: Ethereal Creatures of Faerie Myth & Metallurgy - Metals of Antiquity Whey & Whey Products: Health & Science Saturn is cut into little bits and thrown into the underworld flames Some time later, twin brothers Romulus and Remus are born to the earth woman Rhea Silvia and fathered, according to her, by the God Mars. At this time the ruler of Rome, usurper Amulius, has just murdered his brother Numitor to get the throne. Rhea is Numitor's daughter. Whether Amulius believes her story or not, the twins were a threat to his authority. He orders them thrown into the Tiber River. Due to rain and flooding the soldiers charged with the task can't make it to the river, so they leave the infants exposed in the storm and go home. A mother wolf finds the babies, warms them up and suckles them as if they were her own pups. Cult of the Bull: Divine Sacrifice Goats in German Myth: Erntebock & Habergeiß Flavors of Coffee: From Harvest to Homestead Mama Wolf & pup When they grow up they kill Amulius and decide to found their own city. They can't agree on the site and the quarrel escalates until Romulus kills Remus. In some tellings Remus is killed by a follower of Romulus. Either way, Remus dies and Rome is born. Romulus barely thinks of Remus again as he sections off the city for taxes, creates the Senate and outlaws infanticide. Manu and Yemo - Brotherly Sacrifice Back to Top The third story is that of Manu and Yemo , two giant twin brothers in Proto-Indo-European mythology. The cosmos is nothing but a few ancient gods and some cows. One day twin brothers Manu and Yemo are walking around kind of bored. Manu decides to sacrifice his brother and create the Earth. He kills Yemo, and with the aid of the Gods such as the Earth Goddess and Divine Twins fashions the earth, natural elements and the first humans from his body. Spiritual Magic - Numbers Three & Nine Herbology & Lore: Poison Hemlock House Spirits of Germanic Mythology A New World Begins He brings forth human classes - the priests from the head of Yemo, the warrior class from his arms and torso and the common people from his genitals and legs. Manu then sacrifices the primeval cow. From her blood and body arise the plants and animals of the Earth. Despite vastly different origins, these stories illustrate the themes of twin brothers, fratricide, blood sacrifice and creation underlying many mythologies. One brother's death is the catalyst for acts of creation by the other. In myths of early people fertility and/or creation follow the spilling of blood. Women of the Wild Hunt: Holle, Diana, Frigg Ziu - Ancient Sky God of Germania Al-Mi'raj: Unicorn Hare of Arab Myth Back to Top

Polysaccharides are complex carbohydrates made of simpler sugars like glucose. They're the essential energy sources of plant and animal bodies. Their systems and interactions are unseen but vital to health and ecology. Starch: Power of Plants & Human Energy Starch-Loving Bacteria: Nature, Science, Nutrition Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose building blocks of life on Earth Polysaccharides in plants and animals are made of long chains of monosaccharides, or simple sugars, mainly glucose. Starch, glycogen, and cellulose are the most abundant polysaccharides. Their functions include energy storage, structural support and cellular communication. Starch, glycogen and cellulose yield mainly glucose when broken down, commonly used as fuel for plant and animal bodies. Omnipresent in nature, polysaccharides join by glycosidic bonds, formed by removal of a water molecule. They can be homopolymers, made of one type of monosaccharide, or heteropolymers, made from different types. Ancient Grains: Wheat, Barley, Millet, Rice Chamomile - Herbology & Folklore Whey & Whey Products: Health & Science Polysaccharides come from the process of photosynthesis. Green plants absorb sunlight, carbon dioxide and water to create glucose. This simple sugar is then transformed to polysaccharides. In plants, starch serves as the main polysaccharide synthesized in chloroplasts, or sac-like organelles. For example, potato tubers contain 70% starch, and rice up to 90%. Cellulose is formed in the cell walls to add rigidity. About 33% of the dry weight of plant biomass is cellulose. In animals, glycogen is the primary storage form of glucose. Stored in liver and muscles, it represents about 1% of body weight in an average human. Cornstarch: Cuisine, Beauty, Cleaning Uses Mulberry Tree (Morus): Uses, Folklore & Myth Gingerbread Houses: German Folklore Starch Starch is the main storage component in plants. Description: Found in granules, starch is a polymer of glucose, which is linked in a specific manner that allows for easy breakdown. Unique Traits: Starch is a mix of two types of glucose polymers, amylose (linear chains) and amylopectin (branched chains). This structure facilitates effective storage of energy to be used later by the plant. Nitrogen Fixation & Evolution of Plant Life Science of Onion Tears: Demystifying Acids First Life on Earth: Microbes & Stromatolites Tubers are modified stems for storing starch, as seen in the potato. Where it's Found: Starch is primarily found in plant storage organs, such as seeds like corn, rice, wheat; tubers such as potatoes and cassava; and plant stems. While tubers are called roots, they're actually part of the stem. Function: Plants use starch as a readily available energy reserve. Animals obtain energy from starch by consuming plant matter. Starch is a reserve of energy, primarily located in seeds and tubers. For instance, a single medium-sized potato contains about 37 grams of starch. When plants need energy, enzymes break down starch into glucose to fuel activities. Starch is a major part of carbohydrate intake. Metal to Rust: Unseen Organisms in Action Mother of Vinegar & Microbial Life in a Bottle Hildegard von Bingen: Nature, Music & Beer barley grains Glycogen: The Animal Starch Glycogen is the storage form of glucose in animals and fungi, similar to the way starch works in plants. Description: Glycogen is the primary storage polysaccharide in animals, often referred to as "animal starch." Like starch, it's a polymer of glucose. Unique Traits: Glycogen is a highly branched structure, which allows for faster mobilization of glucose when energy is needed. Panacea: Goddess of Universal Health Women of the Wild Hunt: Holle, Diana, Frigg Ge Hong: Teachings Alchemy Medicine Where it's Found: Glycogen is primarily stored in the liver and muscle tissues of animals. In humans makes up to 1% of body weight. The liver stores about 100 g of glycogen. Skeletal muscles store about 400 g. Function: It's a short-term energy source, quickly broken down to release glucose for cellular fuel. During manual work, exercise or running for the bus, muscles can use stored glycogen to generate energy rapidly. Esters: Nature's Fragrance & Flavor Makers Oil-Dwelling Microbes: Bacteria, Yeast & Mold Sugar Beets, Altbier & First Newspaper Cellulose Cellulose, the most abundant organic polymer on Earth, makes up the structural component of plant cell walls. Description: Cellulose is the structural polysaccharide of plants. It's a linear polymer of glucose, but glucose molecules link in different ways than in starch or glycogen. Unique Traits: The unique linkage between the glucose molecules in cellulose forms strong hydrogen bonds within and between cellulose chains. Lactic Acid Fermentation: Beneficial Bacteria Yeast & Vineyard Microbes: Flavors of Wine Women Brewers: Brewing History of Europe banana leaf Cellulose forms microfibrils to give plants rigidity and strength. The structure of cotton fiber, made primarily of cellulose, is an example of this property. Where it's Found: Cellulose is the main component of plant cell walls. It's found in plant materials and is a source of dietary fiber for humans. Bodies can't break down cellulose, but it aids digestion and relieves constipation. Function: Cellulose maintains structural integrity of plants, helping them resist external pressures and remain robust. Cotton, paper, and wood are all primarily made of cellulose. Create Artisan Apple Cider Vinegar Amazing Yeast: Feeding, Breeding & Biofilms Celandine: Plant Toxins & Medicine cotton plants Homopolymers: A Common Thread These three crucial polysaccharides - starch, glycogen, and cellulose - are classified as homopolymers. Each is made up of only one type of monosaccharide, glucose. Despite being made of the same building block, unique structures and bonding arrangements lead to distinct characteristics and functions. Ethyl Acetate: Scent of Flowers, Wine & Fruits Hanseniaspora : Wild Lovers of Sweet Grapes Lactobacillus : Nature of Lactic Acid Bacteria Hydrolysis: Breaking the Bonds Hydrolysis breaks down polysaccharides into monosaccharides. This reaction involves adding a water molecule, which cleaves the glycosidic bonds among the monosaccharides. Hydrolysis is catalyzed by specific enzymes, each designed to break down a particular type of polysaccharide. For instance, amylase breaks down starch, while cellulase breaks down cellulose. Green Coffee: Consumer Facts & Information Cherish the Chocolate: Sweet Fermentation Gum Arabic, Guar, Xanthan: Guide for Artists & Artisans patterns of paper For humans, most of the focus is on starch, some glycogen and little or no breakdown of cellulose. In the human body, enzymes like amylase, lactase, and cellulase facilitate hydrolysis of polysaccharides during digestion. Starch is broken down into glucose by amylase, an enzyme and protein that speeds up chemical reactions in the body. Amylase helps digest carbohydrates. Most is made by the pancreas and salivary glands. Milk into Cheese: Lactic Acid Bacteria (LAB) Xanthan Gum & Plant Blight: Xanthomonas Campestris 10 Ancient Spices of Trade, Health & Beauty Human digestive system Facts about Polysaccharides Medicine: Polysaccharides are important to medicine. Examples include use of heparin as an anticoagulant and hyaluronic acid in skin care products. Hyaluronic acid is a natural substance in fluids in the eyes and joints. It's a cushion and lubricant in the joints and other tissues. Digestive Health : While starch and glycogen provide essential energy, cellulose significantly benefits digestive health by facilitating GI tract mobility and promoting regular bowel movements. Biofuel Production : Cellulose can be transformed into biofuels. This offers a renewable energy source to help reduce dependence on fossil fuels. However the money remains on oil. Biodiesel costs are currently 70% to 130% higher than petrol and diesel on the wholesale market. Terroir in Wine & Food: Expression of Place Difference Between Pickling & Fermentation Glass & Arts of Ancient Glass Making oil drilling rigs Glycogen Storage Disease : Certain genetic conditions hinder the proper breakdown of glycogen, leading to metabolic disorders known as glycogen storage diseases. These affect muscle and liver function. Plant Fibers : Cotton, hemp and flax (linen), primarily composed of cellulose, are natural fibers used for textiles. Polysaccharides are essential biomolecules. They power life and provide structural support. Starch, glycogen, and cellulose are examples of their versatility and importance as glucose-based homopolymers. Women of the Wild Hunt: Holle, Diana, Frigg Woad, the People's Blue: Ancient Pigments Acetic Acid: Food, Health & Science cornstarch comes from the seed or kernel of corn Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Starch is an energy source for countless organisms. Among the microbes loving this complex sugar is a remarkable group of bacteria integral to environment, health and food production. Esters: Nature's Fragrance & Flavor Makers Terroir in Wine & Food: Expression of Place Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Fresh potatoes are about 20% dry matter, of which 60–80% is starch About Starch The notable starch-munching bacteria genera include Streptococcus , Clostridium , Corynebacterium , Fusobacterium , Enterococcus , Pseudomonas , and Bacillus . Each has a strong impact on human life. Starch, a carbohydrate, influences many processes in the world, from powering plant life to fueling human bodies. A complex carbohydrate, starch is a polysaccharide of numerous glucose molecules linked together. Gingerbread Houses: German Folklore 10 Ancient Spices of Trade, Health & Beauty Honey Bees (Apidae): Nature & Myth Plants synthesize starch through photosynthesis, converting sunlight, water, and carbon dioxide into glucose, which is then stored as starch granules within chloroplasts. This is the plant's primary energy reserve. It provides fuel for growth, development and reproduction. Hanseniaspora : Wild Lovers of Sweet Grapes Create Artisan Apple Cider Vinegar Whey & Whey Products: Health & Science Starch-Loving Bacteria Many bacteria have evolved to use starch as a primary food source. They have enzymes called amylases to break down large starch molecules into smaller, digestible sugars. These seven microbe genera inhabit diverse ecosystems. They're found in such environments as soil, animal intestines and decaying organic matter. Some can create significant biofilms . Lactase: Nutrition & the Milk Sugar Enzyme Peracetic Acid: Origin, Reactions, Hazards Secret Life of Rust: Power of Bacteria Bacillus spp and Pseudomonas are among the eager sweet potato decomposers 1. Streptococcus Habitat: Streptococcus bacteria are found in diverse environments including the mouth, gastrointestinal (GI) tract, and skin of humans and other animals. Favorite Foods: Besides starch, they favor simple sugars. While not exclusively starch feeders, certain species can metabolize polysaccharides when present. Excretions: These Streptococcus species produce lactic acid, which can lower pH and inhibit growth of competing or harmful bacteria. Biofilms:    Streptococcus spp  readily form biofilms. These bacteria form biofilms in the mouth, leading to dental plaque and cavities. Biofilm Communities: Metropolitan Microbes Flavors of Coffee: From Harvest to Homestead Milk into Cheese: Lactic Acid Bacteria (LAB) Streptococcus spp Special Traits: Some species are facultative anaerobes (can grow with or without oxygen). Streptococcus also is crucial for food production, particularly in fermenting dairy products like yogurt and cheese. Interesting Facts: Some Streptococcus species, like S. mutans , are major contributors to tooth decay. Streptococcus pneumoniae can cause significant illness, while others, like probiotics from the Lactobacillus genus, are beneficial. Harm or Benefit to Humans: Some strains are part of the healthy oral and gut microbiome, while others cause infections like strep throat and dental caries. They're also important in food preservation. Artisan Perfumery: Four Degrees of Fragrance Isabella Cortese: Renaissance Writer, Alchemist, Entrepreneur Ethyl Acetate: Scent of Flowers, Wine & Fruits 2. Clostridium Habitat: Clostridium species are widely distributed in soil, sediments, and the intestinal tracts of humans and other animals. They may be rod shaped or club shaped. Favorite Foods: They ferment a wide range of carbohydrates, including starch and proteins. Clostidium excels at fermenting starch, especially in low-oxygen environments. Excretions: Various organic acids, gases, such as hydrogen and carbon dioxide, and potent toxins. Clostridium also produces butyric acid, a short-chain fatty acid beneficial for digestive health. Biofilms:  Some  Clostridium  species form biofilms, helping to break down carbohydrates in the GI tract. Pasteurization: Microbial Dominance & Destruction Difference Between Pickling & Fermentation Milk & Dairy: Ancient Lactose Gene Clostridium spp Special Traits: They grow in anaerobic conditions, without the presence of oxygen. Many Clostridium species can form spores, allowing them to withstand harsh conditions. Interesting Facts: C. botulinum produces botulinum neurotoxin, one of the most potent toxins known. Other Clostridium species contribute positively to composting processes. Harm or Benefit to Humans: Some species cause serious illnesses like botulism, tetanus, and pseudomembranous colitis. Others are beneficial in medicine and environmental management. Glycolysis: Biochemistry of Holistic Health ATP: Nature of Energy & Vital Functions Irrwurz or Mad Root: German Folklore 3. Corynebacterium Habitat: Corynebacterium is frequently found on skin and in the respiratory tract. It's also found widely in soil and water. Favorite Foods: This genus can metabolize carbohydrates, including starch, under specific conditions. Some species can metabolize both starch and other carbohydrates. Excretions: Corynebacterium can produce organic acids, lowering the surrounding pH level. Biofilms: Some species form biofilms especially on human mucosal surfaces. Lactic Acid Fermentation: Beneficial Bacteria Women of the Wild Hunt: Holle, Diana, Frigg Women Scientists of the Ancient World Corynebacterium spp Special Traits: Often pleomorphic, or variable in shape, they have mycolic acids in their cell walls. These make them resistant to antibiotic toxins. They're also associated with skin health. Interesting Facts: Corynebacterium diphtheriae is infamous for causing diphtheria, a severe respiratory illness. Harm or Benefit to Humans: Many are commensal organisms, some are opportunistic pathogens. Some species are used in industrial production of amino acids. Although some species can cause disease, many are harmless and contribute to healthy skin. Solnitsata - Neolithic Salt Trade Town Black Sea: Stone Age & Early History Ancient Grains: Wheat, Barley, Millet, Rice 4. Fusobacterium Habitat: Fusobacterium is commonly found in the gastrointestinal tracts and mouths of humans and animals, and in the female genital tract. Favorite Foods: It ferments carbohydrates, including starch, and some amino acids. Excretions: They produce beneficial byproducts, including short-chain fatty acids such as butyric acid and other fermentation products. These support intestinal health. Biofilms: They are significant members of oral and other biofilms. These bacteria can create biofilms in dental plaque, possibly leading to gum disease. Lactose Loving Yeast: Microbial Rule Breakers Women Brewers: Brewing History of Europe Fungal Biofilms: Ecology of Biofilm-Producing Molds & Yeasts Fusobacterium Special Traits: Obligate anaerobes, Fusobacterium can thrive in low-oxygen environments, making them integral components of the human microbiome. Interesting Facts: Implicated in periodontal disease and other infections. Some Fusobacterium species have been associated with medical conditions such as colorectal cancer. Harm or Benefit to Humans: Primarily pathogenic, contributing to various infections. While they may help digestion, some strains are linked to diseases. Human Methane: Meet the Microbes of Flatulence Science of Onion Tears: Demystifying Acids White Lead Toxic Beauty, Art, Ancient Production ginger, lemon & honey tea for antibacterial health 5. Enterococcus Habitat: Enterococcus is prevalent in human and animal intestines and commonly found in soil and water. Favorite Foods: They ferment a broad range of nutrients including starch, and other sugars. Their metabolization of starch and other carbohydrates is important to digestion. Excretions: Lactic acid. Enterococcus species primarily produce lactic acid and other beneficial metabolites. Biofilms: They readily form biofilms especially nefarious in medical settings, such as on catheters. Fairy Rings, Magic and Mushrooms Pseudomonadota : E. coli , Gonorrhea & Nutrient Cycling Bacteria Song of the Loreley - Lethal Attraction Enterococcus spp Special Traits: Very hardy, can survive in adverse environments. Enterococcus can endure harsh conditions including extreme pH and high salt. Interesting Facts: Some species are resistant to multiple antibiotics, making them a concern in healthcare. Certain Enterococcus species are used as probiotics, promoting digestive wellness. Harm or Benefit to Humans: Can be both commensal and opportunistic pathogens, causing infections. While beneficial in some cases, it includes some strains responsible for hospital-acquired infections. Potash: Agriculture, Plant & Garden Health 12 Days of Zagmuk: Chaos & the King Green Coffee: Consumer Facts & Information 6. Pseudomonas Habitat: Ubiquitous in soil, water, and on plant surfaces, Pseudomonas bacteria are highly adaptable. Favorite Foods: They can use a wide variety of organic compounds, including starch. Excretions: Various metabolic byproducts. Pseudomonas species produce multiple enzymes and secondary metabolites to impact health positively or negatively. Biofilms: Many species are prolific biofilm formers.  They are known to form biofilms in critical settings, including hospitals and industrial processes. Flavors of Coffee: From Harvest to Homestead Cherish the Chocolate: Sweet Fermentation Apples: Nature, Spirituality & Folklore Pseudomonas spp Special Traits: Highly versatile metabolically, some strains demonstrate antimicrobial resistance. Pseudomonas can thrive in diverse conditions, even extreme environments. Interesting Facts: They're Important decomposers in the environment. Certain Pseudomonas species are used in bioremediation, helping clean up oil spills and other environmental contaminants. Harm or Benefit to Humans: Opportunistic pathogens; beneficial in bioremediation. Some Pseudomonas species can cause infections in people with weakened immune systems. Xanthan Gum & Plant Blight: Xanthomonas Campestris Microbial Alchemy: Fermentation, Digestion, Putrefaction Lora Ley Adventures - Feast of Fools 7. Bacillus Habitat: Found in diverse environments, including soil, water, and plant surfaces. Bacillus species are integral to the functional gastrointestinal tract of animals. Favorite Foods: They consume various organic substances, including starch and other carbohydrates. Excretions: They produce various enzymes, including amylases to break down starch for easier digestion. Biofilms: Some Bacillus species form biofilms, which aid their survival across different environments. Lactobacillus : Nature of Lactic Acid Bacteria Hildegard von Bingen: Nature, Music & Beer Milk into Cheese: Lactic Acid Bacteria (LAB) Bacillus cereus can live in vegetable oils Special Traits: Spore-forming, they are able to survive harsh conditions.   Interesting Facts: B. subtilis is a model organism in research. Bacillus thuringiensis is widely recognized as a natural pesticide. Harm or Benefit to Humans: Some species cause food poisoning, others produce beneficial enzymes used in industrial processes. Bacillus species contribute positively to agriculture and healthcare but pathogenic strains are a risk to plants, pets and people. Binary Fission: Speedy Microbe Reproduction Nigella Sativa: Black Seed of Healers Mother of Vinegar & Microbial Life in a Bottle Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

From vibrant reds extracted from roots to the deep blues synthesized from leaves, plants have abundant natural dyes and also health benefits. Historical use and processing of natural dye from plants goes back millennia. Woad and other dyes are found in prehistoric cave burials. Fairy Rings, Magic and Mushrooms Earthy & Mineral Hematite: Differences Mordants - Essential Ancient Dye Techniques Long before synthetic dyes are widely available, ancient and medieval people turn to various plants and natural sources to create the hues that adorned their textiles, cosmetics, and art. Colors such as red, yellow, blue, black and purple are gifts of nature. Here are seven important dye plants used in antiquity, where they like to live, their historic and medicinal uses. Certain key key compounds provide their distinctive colors and attributes, and many are coveted for their essential oils in health. 1. Red Madder - Rubia tinctorum Red madder is native to the Mediterranean region and cultivated through Europe, Asia, and North Africa. This plant is used since antiquity for dyeing textiles such as wool and cotton. Its use dates back to ancient Egypt, where it adorned royal garments and linen. The name "madder" comes from the Arabic word meaning "to dye." How to Make Copperas Red: Simply Science Kermes Insect & Ancient Red Pigments Red Madder: Organic Ancient Colors Madder plant The primary dyeing agent in red madder is alizarin, which produces a beautiful red hue when extracted from the roots. Alizarin is historically significant enough to be a major trade product, often called "Turkey red" in the textile market. It's one of the favorite colors of artists. If that's not enough, this plant also yields color due to the compound purpurin, which produces a more golden color. Historically, red madder is also used in medicine for its ever-reducing and diuretic properties. 2. Dyer's Woodruff - Asperula tinctoria Dyer's woodruff is found in shaded woods across Europe and western Asia, often thriving in slightly moist soil. This plant root is used to create red dye, especially during the medieval period. It's favored for dyeing wool and creating colored textiles for religious use. Natural Purple Dyes: Ancient & Medieval Alchemy: How to Make Emerald from Quartz Lavender (Lavandula) Magic of Nature Identify this plant by its white flowers The primary dye compound is coumarin, giving a fragrant scent and rich, warm colors when processed. Coumarin is also found in cinnamon. In traditional medicine, dyer's woodruff is used for gentle diuretic properties and as a balm for digestive issues. The red dye obtained from dyer's woodruff is important in coloring textiles, though red madder produces more dye. Dyer's woodruff enjoys immense popularity in Greco-Roman times. 3. Asphodel - Asphodelus Asphodel is a perennial plant of the Mediterranean regions, prospering particularly in sandy soils and dry grasslands. Known for its bright yellow dye, it's also called the Yellow From Root plant. The root of asphodel is used to color textiles, particularly in ancient Greece and Rome. Asphodel: Ancient Dye & Medicine Plants Metal & Gemstone Dyeing in Alchemy Women of the Wild Hunt: Holle, Diana, Frigg Asphodel - Asphodelus It's often used for garments of wealth and status. The yellow color comes from a group of carotenoids found in the roots, with anthraquinones such as asphodelin responsible for its vibrant hue. Medical properties include anti-inflammatory and antioxidant effects. Bog asphodel or Bastard asphodel The bright yellow star-shaped flowers of bog asphodel make it a popular choice of pollinating insects. Shetland Island inhabitants have long used bog asphodel as a dark-saffron-colored dye. It's once popular as a hair dye. 4. Woad - Isatis tinctoria Woad is a biennial plant native to the Mediterranean region, now commonly found across Europe. It's famous in ancient Britain for its vibrant blue dye used in textiles and body paint among the Celts. Unlike indigo, it's widely grown in Europe due to its climate adaptability. Kohl: Eye Beauty Magic of Ancients Baltic Amber - Gold of the North Woad, the People's Blue: Ancient Pigments woad-making steps from a museum in France The principal dye compound indigo is released upon fermentation of the leaves. Woad dyes deep blue, often associated with nobility and military symbolism. Historically, woad is believed to have antibacterial properties, used in poultices and medicaments for skin ailments. The compound in woad responsible for its blue hues is indigotin, revered for dyeing abilities and medicinal properties. The main use of indigo is as dye for cotton yarn, as in production of denim cloth for blue jeans. On average a pair of jeans needs 3 grams (0.11 oz) to 12 grams (0.42 oz) of dye. 5. Alkanet - Alkanna tinctoria Alkanet is predominantly found in the Mediterranean basin, thriving in rocky and sandy soils. Alkanet produces a reddish-purple dye from its roots, used for textiles and cosmetics in ancient civilizations. It's a common ingredient in Roman oils and ointments. Alkanet: Ancient Dye Magic & Medicine Natural Health: Paracelsus & Hermetic Principles Chrysopoeia - Turning Lead into Gold The blue flower and reddish-purple processed root The major dyeing agent in alkanet is alkannin, which imparts a deep and rich color when extracted. Alkanet has been used in herbal medicine for its soothing properties, particularly in treating skin irritations and as an anti-inflammatory. Also called dyer's bugloss, alkanet is used to color wines, alcoholic tinctures, vegetable oils and glazes or varnish. It's an ingredient in cosmetics and food coloring. 6. Indigo - Indigofera Indigofera is a genus native to tropical and subtropical regions, with some species widely cultivated across India, Africa, and other parts of the world. Indigo has a storied history, being a primary source of blue dye in many cultures. Indigo: Extract Dye from Indigofera Tinctoria Earth of Chios: Ancient Alchemy, Cosmetics, & Medicine Antimony (Kohl) Ancient Metal of Beauty & Trade Indigo rests within the leaves It's important to production of dyes and textiles traded through the indigo trade routes. The indigo trade routes move the dye or fabric to China and Vietnam from India. It's a beautiful dye for silk. Indigo, for which the plant is named, is responsible for its iconic blue hue. Its components include indigotin, indirubin and tryptanthrin. The compounds of indigo carry anti-inflammatory properties. Indigo is also used in traditional medicine for cooling qualities and its applications in treating fever and infections. 7. Oak Galls Oak galls are produced by various species of oak trees and can be found wherever oaks thrive, spread across temperate regions. Oak galls were historically used to produce a dark black dye, often utilized in ink production as well as in dyeing textiles. Galls & Gall Nuts: Black Ink, Dye, Medicine Women of the Wild Hunt: Holle, Diana, Frigg Mulberry Tree (Morus): Uses, Folklore & Myth Oak gall tannins can be used as dye, ink and mordant Galls are unusual growths developing on plants as a result of egg laying activity of specific insects such as wasps, mites, or fungi. The growths has distinctive characteristics and uses. The tree forms a hard shell around the eggs to protect the rest of the tree. The color is derived from tannins present in the galls, which react with iron salts to produce a complex black dye. In traditional medicine, oak galls are valued for their astringent properties and were used to treat various ailments, including digestive disorders and wounds. 8. Weld - Reseda luteola Originally from Europe and Western Asia, the weld plant has become established in North America where it's commonly found along roadsides and in fields. It has a sociable nature and often grows along with other plants. Weld Yellow: Ancient Nature Pigments Herbology & Lore: Stinging Nettle Elderberry Tree: Germanic Nature Lore Weld plant - leaves and flowers are used for dye For best color yield, harvest the plant before fruits reach advanced development, when pigment concentration decreases. Leaves and flowers both have high levels of pigment. The plant is credited with pain-relieving, antiseptic and anti-inflammatory properties. Various shades can be made under differing conditions (such as type of mordant or time spent in dye bath). The plant is rich in luteolin, a flavonoid which produces a bright yellow dye. The yellow could be mixed with the blue from woad ( Isatis tinctoria ) for greens like Lincoln green. 10 Wise Plants & Herbs for the Elixir of Life Natural Colors: How to Extract Plant Pigments Natural Purple Dyes: Ancient & Medieval Botanical herbal fantasy art In Neolithic times people  experiment with natural colors. Çatalhöyük (Catalhoyuk) is known for dye-making among other artisan skills by c. 7000 BCE. Vessels of dye made with madder root (red), woad (blue) and weld (yellow) are also found at prehistoric sites. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Esters are organic compounds yielding countless flavors and scents. Their intriguing aromas make them valuable in cooking, perfumery, industry and herbal medicine. Ethyl Acetate: Scent of Flowers, Wine & Fruits Artisan Perfumery: Four Degrees of Fragrance Lavender (Lavandula) Magic of Nature The Chemistry of Scent: What is an Ester? An ester is an organic compound formed through a chemical reaction between an alcohol and a carboxylic acid. This process, known as esterification, typically releases a molecule of water as a byproduct. It's like combining two puzzle pieces. The resulting piece (the ester) has entirely different properties than the originals. Also a theme in alchemy, the union of two factors produce more than the sum of their parts. The resulting ester carries unique characteristics based on the specific alcohol and acid used. This leads to an incredible diversity of esters, each with its distinct aroma and appeal. Lactic Acid Fermentation: Beneficial Bacteria Terroir in Wine & Food: Expression of Place DIY Perfume Artisans: Top, Middle & Base Notes An ester is characterized by the general formula RCOOR'. The 'R' groups represent carbon chains varying in length and structure, creating a vast range of scents and flavors. The length and structure of the carbon chains in the alcohol and acid side chains dictate their properties. For example, acetic acid , the active ingredient in vinegar, with ethanol , the alcohol of boozy beverages, yields ethyl acetate , a volatile compound with a sweet, fruity fragrance. It's used as a scent and a solvent, familiar in nail polish remover. Whey & Whey Products: Health & Science Alchemy of Perfumes: Scents, Cologne, Rose Water Brettanomyces : Favorite Artisan Wild Yeast Isoamyl acetate, an ester found in ripe bananas, gives them their distinctive sweetness. Similarly, ethyl butyrate is responsible for the pleasant smell of pineapples. The Purpose of Esters: Nature's Flavor and Fragrance Architects In nature the primary function of esters is to create diverse and appealing scents and flavors to attract pollinators to flowers, and seed dispersers to fruits. Attracting Pollinators: The brightly colored petals and vibrant scents of flowers, primarily driven by esters, lure bees, butterflies, and other pollinators. Promoting Seed Dispersal: The enticing aroma of ripened fruits, rich in esters, signals they are ready to be eaten, thus aiding in seed distribution. Ripe fruits produce plenty of sugars, attracting microbes like decomposing bacteria and yeasts with their industrious fermentation properties. These add distinct flavor profiles to food and drink. Pseudomonadota: E. coli, Gonorrhea & Nitrogen Fixing Bacteria Pasteurization: Microbial Dominance & Destruction Song of the Loreley - Lethal Attraction wild yeast forms whitish film on ripe grapes Esters evoke specific flavors and fragrances. Scent is associated with remembrance, moods and emotions. About 90% of fragrances in fruits come from esters. In cooking, esters enhance flavors. They turn simple dishes to gourmet delights. In herbalism esters are used for both flavor and therapeutic benefits. The Creation of Esters: A Natural and Human-Driven Process The process of creating esters, known as esterification, occurs when an alcohol reacts with a carboxylic acid. During this reaction, a water molecule is released and an ester is formed. While most plant-based esters are created by esterification inside the plant, humans also experiment with these reactions. Vinegar Cures of Physician Dioscorides Cherish the Chocolate: Sweet Fermentation Tannenbaum - About the Yule Fir Tree . Nature's Process Plants produce esters through enzymatic processes, which are highly specific for particular reactions. Specific enzymes act as catalysts to unite the alcohol and the acid. Yeast can produce esters through fermentation. Human Intervention In labs, chemists use a range of esterification techniques. They often employ strong acids as catalysts and sometimes use heat to drive the reaction forward. Examples include: Catalyzed Esterification : This method uses an acid catalyst to speed up the reaction, increasing production efficiency. Enzymatic Synthesis : This eco-friendly technique uses enzymes to help create esters at lower temperatures, preserving delicate flavors. Difference Between Pickling & Fermentation Wine God Liber: Liberty & Liberal Libation Practical Alchemy of DIY Perfumes & Aromas what do you think? more bacon? Types of Esters Esters can be classified based on their structures and aromas. These include: Ethyl Esters Commonly found in fruits and offer sweet, fruity scents. Ethyl acetate, for example, is found in many fruit flavors, adding a sweet note. Methyl Esters Often linked with floral scents, adding depth and complexity to bouquets. Alkyl Esters Vital for developing various flavors in foods and beverages, as seen in certain oils used for flavoring candies and desserts. Each type of ester brings a unique aroma. Esters are found abundantly in food, cosmetics, manufacturing and aromatherapy. The food industry extensively uses esters for flavoring. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Isolate Yeast & LAB Strains for Artisan Flavors Flavors of Coffee: From Harvest to Homestead A few ester examples include: Fruity Esters Ethyl Butyrate : Found in pineapples, giving them their characteristic tropical scent. It's added to candy to mimic fruit flavors. Amyl Acetate : Found in bananas, earning it the nickname "banana oil." Methyl Salicylate : Found in wintergreen, with a minty, medicinal aroma. Floral and Sweet Esters Benzyl Acetate: Found in jasmine and ylang-ylang, contributing to their sweet floral notes. Geranyl Acetate: Found in roses and geraniums, providing a sweet, rosey aroma. Krausen (Kräusen): Bubbles of Brewing Success Create Artisan Apple Cider Vinegar Al-Mi'raj: Unicorn Hare of Arab Myth Other Esters Ethyl Formate : Found in rum and raspberries, with a subtly sweet, slightly pungent scent. Isoamyl Valerate : Found in apples and vanilla, having a sweet, fruity odor. Ethyl Acetate : Created by certain yeasts during fermentation or maturation, bringing depth of flavor to products such as artisan beer, wine and bread. Esters in History and Modern Day Ancient Practices: Ancient civilizations used plant extracts rich in esters in perfumes, incense, and even embalming processes. The Rise of Perfumery: The development of synthetic esters in the 19th century revolutionizes perfumery, allowing for more consistent and affordable scents. Food Industry: Esters are used extensively in food processing to enhance and create flavors in candies, beverages, baked goods and more. Industrial Applications: Esters also find applications as solvents, plasticizers, and components of chemical processes. Butter - Food of Peasants & Barbarians Oil-Dwelling Microbes: Bacteria, Yeast & Mold Democritus: Laughing Philosopher Ahead of His Time In perfumery, esters are integral to appealing fragrances. Brands like Dior and Chanel use esters to construct complex scents to evoke emotions and memories. Aromatherapy is another area where esters shine. Essential oils extracted from plants, such as lavender and eucalyptus, contain esters known for their calming properties. Facts About Esters Concentration Matters: The perceived smell of an ester can change depending on the concentration. A small amount might smell delightful, while a larger amount could be overwhelming or even unpleasant. Glycerin (Glycerol): Darling of Cosmetics, Health & Science How Lactic Acid Bacteria Make Yogurt Hildegard von Bingen: Nature, Music & Beer Isomers Matter: Different isomers of the same ester (molecules with the same chemical formula, but a different arrangement of atoms) can have different smells. Ester Hydrolysis: Esters can undergo the reverse reaction (hydrolysis), breaking down into the alcohol and acid by water, particularly under acidic or alkaline conditions. This reaction can lead to aroma changes in some food and drink products. Biodegradability : Generally, esters are more biodegradable than many synthetic compounds, which is why they are preferred in eco-friendly products. 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Ethyl acetate is an aromatic compound produced by yeast in beverage brewing, bestowing sweet fruity scents and complex flavor profiles. It's also found in food like bananas, and used to decaffeinate coffee. Hanseniaspora : Wild Lovers of Sweet Grapes Terroir in Wine & Food: Expression of Place Whey & Whey Products: Health & Science Bananas - their characteristic esters mature as the fruit ripens Ethyl acetate is a colorless, flammable liquid with a distinct sweet odor. It's used in glue, nail polish removers and decaffeination of tea and coffee. As a byproduct of yeast fermentation it's a prominent ester in brewing. Esters are organic compounds created when alcohols react with acids. They're responsible for many natural aromas such as ripe strawberries, jasmine and other fragrant fruits and flowers. Song of the Loreley - Lethal Attraction Lactic Acid: Natural Process & Human Health Lactobacillus : Nature of Lactic Acid Bacteria Jasmine ( Jasminum officinale ) During fermentation, yeast converts sugars into alcohol and CO2, but also brings in a range of aromatic compounds. These elevate simple beverages into flavorful brews for a full sensory experience. Formation of ethyl acetate by yeast occurs through a biochemical process using alcohol acetyltransferases (AATs). The enzymes catalyze a reaction between molecule acetyl-CoA and ethanol, the alcohol of fermentation. Brettanomyces : Favorite Artisan Wild Yeast Create Artisan Apple Cider Vinegar Amazing Yeast: Feeding, Breeding & Biofilms Saccharomyces cerevisiae , familiar brewer's or baker's yeast The result is ethyl acetate and free CoA, a vital component of many cellular processes. Ethyl acetate is the most abundant ester found in beer and wine. It directly influences flavor and fragrance profiles. In small concentrations ethyl acetate contributes desirable fruity notes like banana, pear or pineapple. High concentrations of ethyl acetate can taste like solvent. Both ethanol and acetic acid have strong solvent properties, and levels above 100 mg/L make a harsh undesirable beverage. Glycolysis: Biochemistry of Holistic Health ATP: Nature of Energy & Vital Functions Irrwurz or Mad Root: German Folklore The amount of ethyl acetate produced is influenced by factors including yeast strain, temperature and nutrient availability. Brewers and winemakers manage these factors for desired balance of flavors and aromas. For example, using a high-activity yeast strain at warm temperatures can raise ethyl acetate levels by up to 50%. This dramatically affects the final aroma and flavor. Brewers and winemakers monitor these conditions carefully to achieve a precisely balanced level of ethyl acetate. Control of these variables can create complex and enjoyable beverages. Lactase: Nutrition & the Milk Sugar Enzyme Peracetic Acid: Origin, Reactions, Hazards Science of Alchemy: Hydrochloric Acid Beyond the Booze Ethyl acetate is a naturally occurring compound present in many fruits and as a byproduct of fermentation. Its solvent ability is used to decaffeinate coffee. In this process, ethyl acetate bonds with caffeine, removing it while attempting to maintain much of the coffee's original flavor. In the decaffeination process, green or raw coffee beans are often treated with ethyl acetate. Lactic Acid Bacteria: Nature to Modern Uses Secret Life of Rust: Power of Bacteria Best Mortar & Pestles for Artists, Chefs, Scientists raw coffee beans are treated with ethyl acetate to remove caffeine This solvent selectively binds to caffeine molecules, facilitating their extraction from beans. The beans are rinsed and the remaining ethyl acetate evaporates, leaving a decaffeinated product. This method is often referred to as the "natural decaf" process, due to the naturally occurring source of the solvent. The ethyl acetate is synthetic, not fermentation-derived, though structure of the molecule is the same. Glass & Arts of Ancient Glass Making Flavors of Coffee: From Harvest to Homestead Milk into Cheese: Lactic Acid Bacteria (LAB) after decaffeination coffee beans are roasted Ethyl Acetate in Fruits Ethyl acetate is abundant in many fruits. Bananas are the most notable example, as this compound is responsible for their signature smell. As fruits ripen, their sugar content increases. Sugar loving yeast then gets to work. It breaks down glucose and fructose to generate ethanol, CO2 and compounds like ethyl acetate. Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Pistachio: Turpentine, Resin & Nuts Nitrogen Fixation & Evolution of Plant Life Ripe fruits have higher fructose or fruit sugar content than unripe. In nature this catalyzes yeast activity. In the laboratory, ethyl acetate is produced through direct esterification of ethyl alcohol and acetic acid. This process involves combining acetic acid with an excess of ethyl alcohol and adding a small amount of sulfuric acid . Ethyl acetate is an asphyxiant for insect collecting. It is also used in paints as an activator or hardener. It's applied in confectionery and perfumes. In perfume it evaporates quickly, to leave the scent on the skin. Artisan Perfumery: Four Degrees of Fragrance Difference Between Pickling & Fermentation Ullikummi - Rock Monster of Legend Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Hanseniaspora is a genus of wild yeast, notable for flavors and nuances it brings to wine. Hanseniaspora yeast loves sugar-rich environments and is especially attracted to ripe grapes. Its untamed nature can make it erratic. Terroir in Wine & Food: Expression of Place Yeast & Vineyard Microbes: Flavors of Wine Pan: Wild Rustic God of Music & Flocks Wild yeast shows as whitish film on ripe grapes and other sugar-rich fruit Hanseniaspora  is a well-known wild yeast genus with up to 20 species. They're on the surface of grapes, leaves, in the sweet juice of grape musts, and in the soil around vineyards, especially in sunny regions like California. This wild yeast results in a unique array of flavors and aromas during fermentation. Wines made with Hanseniaspora have notes ranging from tropical fruits to spice or earthy undertones. Top Fermenting & Bottom Fermenting Yeasts Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Amazing Yeast: Feeding, Breeding & Biofilms In fermentation, yeast turns sugars into alcohol and carbon dioxide. In many winemaking traditions, Hanseniaspora yeasts start the process. They generate distinct flavor compounds to enrich the wine’s aroma and profile. Winemakers value this flavor play as it differentiates their products in a saturated market. Hanseniaspora is often a key ingredient in creating wines with character and distinction, expressing a sense of place or terroir . Whey & Whey Products: Health & Science Brettanomyces: Favorite Artisan Wild Yeast Red & White Tartar: Wine Salts of Alchemy sweet grape must is paradise for microbial fermenters like yeast, who love the sugars Compared to other yeasts, Hanseniaspora  produce higher levels of esters like ethyl acetate, contributing fruity notes to the wine. The wild nature of Hanseniaspora also presents challenges. While excellent at initiating fermentation, Hanseniaspora spp. can be less efficient at completing the process. Action of wild yeasts can cause volatile acidity or stuck fermentations. Fermentation: Yeast & the Active Microworld Vinegar Cures of Physician Dioscorides Cherish the Chocolate: Sweet Fermentation nothing moving Incomplete processes or unwanted flavors result from unstable fermentation. To counter this, many winemakers use a dual fermenting technique. In this method, fermentation begins with Hanseniaspora , followed by the introduction of Saccharomyces cerevisiae after a few days. This approach captures the wild yeast's complexity while ensuring complete fermentation. Acetic Acid: Food, Health & Science Lactic Acid Bacteria: Nature to Modern Uses Spores & Yeast: Saccharomyces cerevisiae Hanseniaspora vineae yeast cells S. cerevisiae  is familiar as brewer's or baker's yeast. Strains have been carefully selected and cultivated over generations for their reliable fermentation characteristics, producing consistent and predictable wines. The double fermentation approach allows winemakers to exploit the unique benefits of Hanseniaspora while mitigating its risks. It enables wines to be both complex and stable, reflecting the biodiversity of a vineyard. Killer Yeast: Assassins of the Microworld Honey Mead: Most Ancient Ambrosia Sugar Beets, Altbier & First Newspaper S. cerevisiae  brewer's or baker's yeast Winemakers in regions like Alsace, France, establish a unique terroir by incorporating Hanseniaspora into their processes. Taste tells the story of origin. Integration of Hanseniaspora into winemaking shows shifting trends in the industry. As consumers develop a taste for more intricate flavors, many artisanal producers are reviving traditional practices of using wild yeasts. Difference Between Pickling & Fermentation Wine God Liber: Liberty & Liberal Libation How Yeast Transforms Sugars to Booze Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

Yeast is a vital microorganism in wine making. From ancient fermentation to modern advancements, yeast influences taste, texture and terroir in artisan and industrial wine production. Top Fermenting & Bottom Fermenting Yeasts Brettanomyces: Favorite Artisan Wild Yeast Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose beautiful vineyard A microscopic fungus, yeast works to transform grape juice into a complex, nuanced wine. The most common variety is regular brewer's or baker's yeast, the remarkable Saccharomyces cerevisiae . Neolithic brewing is so popular, S. cerevisiae is considered the first domesticated microorganism. This robust species is also found in wild strains in nature, transforming honey and fruit sugars into alcoholic drinks. Gingerbread Houses: German Folklore 10 Ancient Spices of Trade, Health & Beauty Honey Bees (Apidae): Nature & Myth The connection between yeast and wine making goes back thousands of years. Earliest evidence of wine fermentation is c. 6000-5000 BCE in today's Georgia, and Iran. West Iran is part of ancient Mesopotamia. For millennia, winemaking is a process of mystery. Ancient civilizations know crushed grapes left on their own will eventually become intoxicating, but people have little concept of the microorganisms driving the process. Lactase: Nutrition & the Milk Sugar Enzyme Wild Yeast: Microbes Acting Naturally Honey Mead: Most Ancient Ambrosia Wild yeast forms whitish film on grapes when they're ripe & sugars are high A few ancient philosophers put forth the idea of tiny unseen creatures all around us, but they're laughed out of the Agora. In the 19th century the work of Louis Pasteur uncovers the action of yeast in fermentation. He proves fermentation isn't a spontaneous chemical process but driven by single-celled organisms, converting sugars to alcohol and carbon dioxide. This discovery dramatically improves understanding and quality of wine. Wine God Liber: Liberty & Liberal Libation Pan: Wild Rustic God of Music & Flocks Ethyl Alcohol: Science of Solvents & Booze How Yeast Works In winemaking, yeast consumes the sugars in grape juice, primarily glucose and fructose. Through anaerobic respiration, also called fermentation, it converts fruit into ethanol (alcohol) and carbon dioxide. This simple process is incredibly complex. It's cascade of biochemical reactions, each contributing to the final character of the wine. Sugar Consumption: Yeast cells uptake sugars from the grape juice. Fermentation: Inside the yeast cell, enzymes break down the sugar molecules. Red & White Tartar: Wine Salts of Alchemy German House Spirits: Beer Donkey (Bieresel) Glauber: Preparation of a Golden Spirit of Wine inside a yeast cell Alcohol Production: The broken-down sugars are converted into ethanol, and carbon dioxide, which is released to form a froth of bubbles. Flavor Compound Creation: Besides alcohol and CO2, yeast produces compounds like esters, aldehydes, and higher alcohols. These byproducts are responsible for much of the complex aromas and flavors of wine. The fruity notes in a young Beaujolais, spicy undertones of a Syrah or the buttery richness of Chardonnay and other nuances are created by yeast. Spores & Yeast: Saccharomyces cerevisiae Lactose Loving Yeast: Microbial Rule Breakers Ardent Spirits Alchemy: the Fiery Elixirs of Life Temperature control and oxygen levels during fermentation are important to maintain. Fermentation temperatures above 30°C can cause undesirable tastes. Cooler fermentations of 15-20°C promote more refined flavors. By manipulating conditions, winemakers can guide the natural behavior of yeast to achieve a desired wine style. Aether: Born of Darkness, God of Light Fermentation: Yeast & the Active Microworld Vinegar Cures of Physician Dioscorides A Vineyard's Microbial Ecosystem While commercially available Saccharomyces cerevisiae is the yeast most commonly used for winemaking, the skins of grapes are home to a diversity of wild yeast species and other microorganisms. Native Yeast Kloeckera apiculata , Metschnikowia pulcherrima , Candida stellata , Torulaspora delbrueckii , Brettanomyces , Hanseniaspora and other non- Saccharomyces species are often found on grape skins. These yeasts contribute to initial stages of fermentation with unique aromas and flavor profiles. Wild yeasts often cannot complete fermentation on their own and die, or more often go dormant, as alcohol levels rise. Lactobacillus : Nature of Lactic Acid Bacteria Acetic Acid: Food, Health & Science Yeast: Microbiology of Bread & Food Making Wild yeast  Brettanomyces under the microscope In nature wild yeast is usually accompanied by its good friend Acetobacter , the acetic acid bacterium. Acetobacter consumes the alcohol made by yeast and produces acetic acid, turning wine to vinegar. For yeast this is a boon. It enjoys acidic environments and can continue munching sugar without the ill effects of too much booze. Corycian Caves, Bee Nymphs & Greek Gods Krausen (Kräusen): Bubbles of Brewing Success Yeast: Process from Culture to Consumer In wine making, this is a catastrophe. Thus, vintners often start a batch with wild yeast, and introduce the more alcohol-tolerant S. cerevisiae for higher alcohol levels. Yeast goes dormant at 8% - 20% alcohol depending on species. It becomes part of the lees or leftover sediment of the wine and may be used in further brewing. Almost half the lees is viable yeast. Ancient Grains: Wheat, Barley, Millet, Rice Ninkasi: Beer Goddess Mesopotamia Create Artisan Apple Cider Vinegar Red wine Pinot Noir fermentation with bubbles or krausen , created by release of CO2 by yeast Cultivating Native Yeast Some winemakers opt for wild or native yeast found on their own grapes. This approach is considered an expression of terroir, allowing the specific ecosystem of the vineyard to impart its unique character to the wine. Foot Trodding: An age-old method involves manually crushing grapes to release their juice and begin fermentation using native yeast from the grape skins. The "Pied de Cuve": Another method involves creating a small starter culture by fermenting a batch of grapes a few days before harvest. This active culture of native yeast is then added to the larger batch of grapes for fermentation. Culturing wild yeast is a riskier endeavor, requiring a deep understanding of the microbial ecology of the vineyard and careful monitoring. Wine makers in Burgundy adopt this technique. Women Brewers: Brewing History of Europe Green Coffee: Consumer Facts & Information Cherish the Chocolate: Sweet Fermentation It expresses distinct flavors of the region's soil and climate. The fermentation process using wild yeast may be less predictable, but the results can be wines of exceptional complexity and character. Spontaneous fermentation is a hands-off approach, leaving the natural processes to their business. This often results in compelling wines with a story of origin. Wine from the Sonoma Coast may have a briny, coastal character due to local yeast interactions. A Bordeaux wine often showcases its robust and sophisticated profiles thanks to varying native microorganisms. Kakia: Greek Goddess of Vice & Abominations Xanthan Gum & Plant Blight: Xanthomonas Campestris The Microscope: Antonie van Leeuwenhoek Terroir: Yeast and the Sense of Place The influence of yeast on the terroir of wine is a topic of increasing study. While soil, climate, and grape variety are well-established elements of terroir, the microbial life on grape skins adds another layer to the equation. Regional Differences Different regions have unique types of wild yeast on grapes, influencing the style and character of wines from those areas. A Zinfandel from Sonoma can be different from a Zinfandel of the Amador County area, even if both are grown in similar conditions. Song of the Loreley - Lethal Attraction 5 Syphilis Treatments of European History Flowers of Sulfur (Brimstone): Creation & Uses wine barrels Vintage Variability The microbial composition on grapes can vary from year to year, influenced by factors like rainfall, temperature, and humidity. Wines from the same vineyard can taste different from vintage to vintage. Sense of Place By using native yeast and other local microbes, winemakers capture the specific microbial signature of the vineyards. Wines are uniquely expressive of their time and place. 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Terroir is created by unique environmental aspects. Often linked to wine, terroir also influences agricultural products such as cheese and apples. Soil type, climate and microbial activity affect flavor profiles. Lactic Acid Fermentation: Beneficial Bacteria Yeast & Vineyard Microbes: Flavors of Wine Top Fermenting & Bottom Fermenting Yeasts making wine In wine, beer and food such as chocolate, terroir is a complex holistic factor created by interaction of nature and human influence. Terroir encompasses the distinct character of agricultural products. Terroir is a buzz-word in wine, also extending to cheeses, preserves like meat and green beans, bread, herbal elixirs and coffee. It is the sum of all environmental factors impacting a crop's growth and flavor profile. Various elements work together to create signature flavors. In Burgundy, wines from vineyards meters apart taste different due to slight variations in soil and climate. The same grape variety can yield entirely different wines. Wild Yeast: Microbes Acting Naturally Brettanomyces : Favorite Artisan Wild Yeast Pan: Wild Rustic God of Music & Flocks Key Components of Terroir The concept of terroir, derived from the French word "terre" (meaning land or soil), is a holistic one. It encompasses many interwoven factors. Soil Type Soil provides essential nutrients, water retention, and drainage. Different soil types such as chalky limestone, volcanic ash and sandy loam, impart a distinctive character. High limestone content of the Champagne region in France contributes to the vibrant acidity and minerality of its iconic sparkling wines. In contrast, the volcanic soils of Sicily give its red wines a smoky, earthy depth. Mythic Fire Gods - Vulkan of Germania ATP: Nature of Energy & Vital Functions Irrwurz or Mad Root: German Folklore Soil color is an influence as with darker soils retain more heat to warm the roots of plants. Soil structure also affects the final product. Sandy soils, known for quick drainage, often yield grapes with higher sugar content. In contrast, clay soils retain moisture and nutrients. Regions with clay soils, such as Bordeaux, can produce wines with more complexity than regions of sandy soil. Acetic Acid: Food, Health & Science Five Sugars: Glucose, Maltose, Fructose, Sucrose, Lactose Amazing Yeast: Feeding, Breeding & Biofilms Climate and Weather This is the overarching influence, including temperature, rainfall, humidity, sunlight intensity, and even wind patterns. The warm, dry Mediterranean climate of Bordeaux contributes to rich, full-bodied red wines. Climate includes long-term patterns of temperature, rainfall, and sunlight. Cabernet Sauvignon and Grenache develop distinct qualities in these conditions. Cherish the Chocolate: Sweet Fermentation Sugar Beets, Altbier & First Newspaper How Yeast Transforms Sugars to Booze The cooler climate of Germany produces crisp, aromatic whites. More than the average climate, the specific weather patterns of a vintage make each year different, such as a hot summer leading to a more concentrated wine. A hot spring season accelerates grape ripening and different flavor profiles than grapes harvested in cooler years. This is seen and tasted in California's Napa Valley wines. Wine God Liber: Liberty & Liberal Libation Glauber: Preparation of a Golden Spirit of Wine Inara & the Dragon - Purulliya Festival Napa Valley grapes Topography The landscape's shape, including altitude, slope, and orientation to the sun, is also significant. Vineyards on south-facing slopes receive more sunlight, creating riper fruit with more sugar content. Vineyards at higher altitudes ripen later in the cooler seasons, resulting in wines with more acidity and blends of nuanced flavors. An elevation of 400 - 460 meters (1300 - 1500 ft) is considered ideal for most grapes. Pagan Solstice Fests: Saturnalia Honey Mead: Most Ancient Ambrosia Nitrogen Fixation & Evolution of Plant Life red wine fermentation with yeast, which can include local wild and/or introduced species Microbial Activity The complex community of microbes in nature, including bacteria and yeast, contribute to plant health and flavor development. These microbes break down organic matter and release nutrients into their environment. This influences soil chemistry and overall complexity. An example is Brettanomyces yeast, a common inhabitant of some wineries. "Brett" adds leathery, earthy notes to wines, but too much Brett can spoil a batch. Science of Onion Tears: Demystifying Acids Ancient Grains: Wheat, Barley, Millet, Rice Flavors of Coffee: From Harvest to Homestead Brettanomyces  under the microscope Yeasts native to specific regions can dramatically impact flavor during fermentation. The soil's biology is as important as physical components in defining the complex flavors associated with a certain region. As they break down organic matter, microbes enrich the soil with necessary nutrients. They contribute phenols, esters and other natural flavor compounds to the earth, plants and consumer products. Yeast: Microbiology of Bread & Food Making Hildegard von Bingen: Nature, Music & Beer Oil-Dwelling Microbes: Bacteria, Yeast & Mold artisan bread often has a distinct terroir Human Influence While nature lays the foundation, choices of farmers and producers in areas like vine training, pruning practices, pest management, fermentation, and aging contribute to the expression of terroir in the final product. The generations of knowledge passed down through families in specific regions have perfected these practices. Burgundy wine makes often use traditional methods, such as minimal irrigation and organic farming, to emphasize unique flavors. The resulting products authentically reflect geographic origins. Whey & Whey Products: Health & Science Milk into Cheese: Lactic Acid Bacteria (LAB) Pagan Solstice Fests: Mithras & the Sun Examples of Wine Terroir Bordeaux, France : The clay and gravel soils contribute to the successful cultivation of Cabernet Sauvignon, Merlot and Cabernet Franc. Wines vary dramatically based on the vineyard's soil type. Napa Valley, California : This region has diverse microclimates affecting grape maturation. Grapes from the cooler Carneros area differ in flavor from those grown in the warmer Oakville and Rutherford areas. Pasteurization: Microbial Dominance & Destruction Acetic Acid Bacteria for Vinegar Artisans: Acetobacter Elixir of Life: Alchemy & the Emperor Terroir in Other Products Cheese Different breeds of cows grazing on specific pastures in different regions yield milk with varying characteristics. Microbial activity in caves where cheese is aged can also heavily impact the end product. The renowned Gruyère cheese of Switzerland expresses the terroir of its mountainous environment. Parmigiano-Reggiano Cheese gets its flavors from the soil and types of grass in Emilia-Romagna, Italy. B. Linens Bacterium: Big Cheese of B.O. Vinegar Cures of Physician Dioscorides Screaming Swiss Spirit: Pfaffenkellnerin Coffee Altitude, soil type, and local climate where coffee beans are grown impact acidity, body, and aroma. For example, the high elevations of Ethiopian coffee farms contribute to bright, floral notes found in these beans. Chocolate The habitat of the cacao tree, from humid rainforests of Central America to the arid plains of Africa, influences flavor profiles of chocolate varieties. Place of origin has gained significance among chocolate connoisseurs. Difference Between Pickling & Fermentation Milk & Dairy: Ancient Lactose Gene Red & White Tartar: Wine Salts of Alchemy chocolate Terroir: Sense of Identity Terroir provides products with a distinct identity. This sense of place cannot be replicated elsewhere. It change dramatically even in small geographical areas. Two vineyards only a few hundred meters apart can create wines with strikingly different profiles due to variations in soil and microclimates. Terroir extends to fruits, vegetables, and grains. For instance, the US is home to a wide range of apples, each reflecting the terroir of its growing region. Heirloom tomato flavors are also based on soil and climate. Silvanus: Roman God of Wild Lands & Fields Apples: Nature, Spirituality & Folklore Honey Bees (Apidae): Nature & Myth heirloom tomatoes Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top

The Nachzehrer or German vampire is a type of Wiedergänger , a ghoul of the Undead who rises from the grave to terrorize mortals. A Nachzehrer has a special grudge against its family. German Myth - Werewolves Aufhöcker - Cursed Undead of German Myth Goats in German Myth: Erntebock & Habergeiß Nachzehrer Mythology - The Dead Rise Again Nachzehrer mythology comes from northern Germany, Bavaria, Silesia and the Baltic region. The eternally hungry Nachzehrer is created through murder, accident, violent death or suicide. Other causes of undead activity include leaving the name of the deceased on its burial clothing. This can call the dead back to life or form deluded attachments to the world of the living. Wiedergänger - the Undead Walk Again Herbology & Lore: Poison Hemlock German Myth - Headless Horseman Nachzehrer lies in its coffin, grunting and chewing its funeral shroud. In a graveyard, the grisly sound signifies the proximity of a Nachzehrer, and is used by vampire hunters to find the monster. When Nachzehrer awakes from the dead, its first thought is to kill and devour its family. Whatever gender it has before death is no more. It's an entity of chaos, destruction and evil, a rapacious seeker of lethal revenge. If murdered, it may hunt down the one who murdered it. In the meantime it takes its wrath out on others. Alchemist Dippel: the Frankenstein Files Butzemann, Witches & Nyx - Scare 'em Good German Myth: Lindwyrm, Mare & Pig Demons A large family can keep a ghoul busy Thirst for vengeance can be a product of the muddled Undead mentality. Those who walk again suffer brain damage or emotional trauma, resulting in hostility and rage. It also depends on how long a person has been dead before rising again and how much deterioration affects the brain and body. A Nachzehrer can be obsessed with killing those who wronged it in life ... even if they didn't. Nature Spirits of German Mythology Herbology & Lore: Caraway Klagefrau: Wailing Woman of German Folklore Nachzehrer is similar to the Slavic vampire, as it's a recently deceased person, returned from the grave to attack family and village acquaintances. In the Baltic region, " Some Kashubes believed that the Nachzehrer would leave its grave, shapeshifting into the form of a pig, and pay a visit to their family members to feast on their blood. In addition, the Nachzehrer was able to ascend to a church belfry to ring the bells, bringing death to anyone who hears them. Another lesser known ability of the Nachzehrer is the power it had to bring death by causing its shadow to fall upon someone. Those hunting the Nachzehrer in the graveyard would listen for grunting sounds that it would make while it munched on its grave clothes. " (Matthew Bunsen, The Vampire Encyclopedia) Noisy Spirits of German Mythology Feudalism & the German Peasants' War Seven Deadly Diseases of the Renaissance Fingers - good place to start Nachzehrer can cast evil eye spells from a distance and afflict people with disease while lying in the coffin gnawing its shroud. Besides the grunting and chewing, Nachzehrer may be identified as it lies with its left eye open and thumb grasped in the other hand. Signs of chewing might appear on its flesh if it's eaten up the shroud and begun to consume its own body in a process of self-cannibalism. Eating its own flesh slowly drains life force of its family members or acquaintances. The more of itself the Nachzehrer consumes, the weaker, sicker or more fatigued the afflicted victims become. Drude: Germanic Demon of Darkness Periwinkle: Magic & Medicine of Europe Night Raven (Nachtkrapp) Germania Nachzehrer can spread plague and epidemic disease In 1679, theologian Philip Rohr in Leipzig publishes a study of what he calls grave eating or 'the chewing dead'. He chronicles accounts of corpses thought to have "consumed their own shrouds and winding cloths, and even their own limbs and bowels". He describes the sounds from the grave as the corpse "laps like some thirsty animal" or chews, grunts and groans." Nachzehrer are connected to plague and epidemic sickness. In the case of a plague, the first person to fall ill is thought to be Nachzehrer spreading contagious disease. Malaria: Roman Fever & Renaissance Plague Herbology & Lore: Death Cap Mushrooms Jimson Weed, Witches & Zombies medieval black plague Although it can work evil from its coffin, the Nachzehrer is vulnerable when asleep or in a resting state. The monster keeps one eye open to fool those who might attack it, but it's a well known ploy to vampire hunters. Once a vampire hunter locates the Nachzehrer, the slayer has options, such as to place a coin in its mouth and chop off its head. The coin should be silver or copper. The mouth can be sewn shut to prevent coin expulsion. A stone wedged into the mouth can prevent Nachzehrer from chewing on its burial shroud or itself. The Nachzehrer cannot rise again. its magic ineffectual. The Many Faces of Frau Holle Witches' Night - Hexennacht Elderberry Tree: Germanic Nature Lore   Caraway  sprinkled in and around the grave keeps the creature from joining the ranks of the roaming Undead. Rosemary  is also used for this purpose. If the Nachzehrer emerges from the coffin, it's on grey overcast days and at night. These aren't good times to go for a stroll in the graveyard, because Nachzehrer aren't the only creatures here to fear. 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The European werewolf differs from its American counterpart. In the rugged landscapes and dark forests of Germania, werewolves are creatures of the Undead. The werewolf is a creature who died of violence; one bewitched or under a curse; or a powerful magician. German Myth - Headless Horseman Herbology & Lore: Poison Hemlock Aufhöcker - Cursed Undead of German Myth Werewolf - cursed creature of the Undead A werewolf or lycanthrope is among the Wiedergänger , the Undead who rise again. German werewolves are usually people who die by murder, suicide or violent means. The werewolf might be under a curse, unable to control its actions. Powerful sorcerers can attain the secret of shape-shifting at will. The female werewolf exists in lycanthrope history as a werewoman. In popular culture the concept appears in the schlock horror genre. Wiedergänger - the Undead Walk Again Klabautermann - Germanic Sea Kobold Pentagram: Drudenfuß, Five Point Star Curse of the Were-Woman In sixth-century Lebanon, villagers attacked by werewomen are advised by a local priest to have themselves baptized and take collective ritual preventive measures. Wolves (lupus) are associated with witchcraft, which in turn is associated with the Christian devil. Silver bullets have no effect on German werewolves as in America, where like vampires the werewolf in fiction is often romantic or tragic. Widespread anthropological systems like cultural norms or religious beliefs influence views of the historical European werewolf. German Vampires - Nachzehrer Night Raven (Nachtkrapp) Germania Yarrow (Achillea) Magic & Medicine Werewolf Attack, Lucas Cranach der Ältere, 1512 The werewolf of Germany isn't associated with a full moon as it is in other cultures. The connection is as best a practical one, as the light of the moon increases nighttime visibility; however, werewolves have heightened senses and normally see well in the dark. The connection between American werewolves and the full moon is fairly recent, dating to the 20th century. The bite of a European werewolf does not inflict the condition of lycanthropy. Elderberry Tree: Germanic Nature Lore Curse of the Evil Eye & Apotropaic Magic Fire Men & Lights Errant: German Lore Skull of a Gray Wolf If it's a shape-shifting entity like a sorcerer it may seek a certain person, item or location. An observer might notice as it slips among shadows, or feel a chill in the air. If confronted it is violent. Best let it go. This brutal type of werewolf is out for blood. Werewolves carry a lot of anger. The creature can go into a blood frenzy as it kills animals and people and feasts on corpses. If the werewolf is created by murder, the beast will stalk the earth to find the killer(s). Owl - Death, Messages, Mystic Wisdom Old Prussians of the Baltic Coast Çayönü Tepesi: Blood of the Earth In Rhineland-Palatinate the werewolf can be Aufhocker As Aufhocker , the werewolf leaps on a person's back and becomes heavier with each step the victim takes. Eventually the person is too weak to move further, and dies. There are various types of Aufhöcker including the werewolf and pig demons . One type of werewolf Aufhocker is an evil entity who preys on the weak, or those who appear weak. The other seeks redemption. To make up for its past transgressions it might jump on the back of a thief or other evildoer. Jet Black - Ancient World Gemstones Magic: Heka & the Ka in Ancient Egypt Witches & Witchcraft: Ancient World Gray Wolf A curse can transform a person into a wolf. In the iconic fantasy fiction film Ladyhawke , Rutger Hauer is a warrior who becomes a black wolf at night. His love (Michelle Pfeiffer) turns into a hawk at daybreak. In lore, if the werewolf is created with a curse, it might be an outcast among the Undead and tragic figure in the realm of the living. It dwells in a shadow land, neither human nor wolf. The person must find a way to lift the curse, or be doomed to eternal madness. Witches' Night - Hexennacht Jimson Weed, Witches & Zombies German Myth & Folklore: Elves Depictions of werewolves and other hybrid or shape-shifting entities also relate to Nordic folklore. The Ulfhednar (Úlfhéðinn) are a group of Viking warriors who wear wolf skins, with their own skin dyed black. They're considered similar to Viking berserkers. Although they appear later in history they influence medieval European werewolf folklore. The first mention of a werewolf comes from the ancient Mesopotamian Epic of Gilgamesh (c. 2000 BCE w copies up to 700 BCE). Great Women Artists - Käthe Kollwitz German Folklore - Irrwurz or Mad Root Drude: Germanic Demon of Darkness Roggenwolf (Rye Wolf) - Germanic harvest demon Werewolves are usually not happy creatures. Conversely, the Scottish wulver  and the Irish werewolf or faoladh  are both seen as benign. In Irish lore the faoladh is a man or woman who shape-shifts to wolf form. They're said to be descendants of the legendary figure Laignech Fáelad, a shape-shifter who gives rise to the Kings of Osraige  or Ossury in eastern Ireland. This werewolf is a wise protector or guardian. Germanic Mythology - Brook Horses Song of the Loreley - Lethal Attraction German Myth: Lindwyrm, Mare & Pig Demons Werewolves of Ossury (Welsh, 12th century) The wulver comes from the folklore of the Shetland Islands. This humanoid appears as a person with the head of a wolf. Wulver lives in a cave and may be seen fishing. It generally avoids human contact. Although considered a benevolent entity overall, it can turn hostile. In England and other parts of Europe, witchcraft trials include those suspected of being werewolves. Persecution begins in Switzerland in the 15th century. The craze rages through Europe by the sixteenth. Chamomile - Herbology & Folklore White Pigments of Ancient Artisans   Baba Yaga - Slavic Forest Witch Alleged serial killer Peter Stumpp, a 16th century farmer, gains notoriety as the Werewolf of Bedburg. He's charged with werewolfery, witchcraft and cannibalism and executed in 1589. Werewolf trials peak in the 17th century and subside thereafter. As the witch and werewolf trials wane the werewolf becomes a popular figure in Gothic fiction. Wild Women and Winter Tales Gingerbread Houses: German Folklore Sacrifice of the Male: Temple at Uppsala The modern term lycanthropy is from Greek lukanthrōpía from lukánthrōpos meaning 'wolf-man'. Ancient writers use the term only in a medical context, describing a mental condition in which the patient thinks he's a wolf. Sylvia Rose Books Non-Fiction Books: World of Alchemy: Spiritual Alchemy World of Alchemy: A Little History Fiction Books: READ: Lora Ley Adventures  - Germanic Mythology Fiction Series READ: Reiker For Hire  - Victorian Detective Murder Mysteries Back to Top