Methods of Practical Hygiene Volume 2

Methods of Practical Hygiene Volume 2

By (author) 

List price: US$25.15

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

Description

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1893 edition. Excerpt: ...Translated by F. Faulkner and D. Constable Robb. Numerous microscopical sections and woodcuts. London. 1879. Piksse, C. H. "Chemistry in the Brewing-room; Tables of Alcohol, Extract, and Original Gravity." London. 1891. Stkele, Jas. "Selection of the Practical Points of Malting and Brewing." 10 plates. 2 vols. Edinburgh. 1881-1887. Wright, H. E. "Handbook for Young Brewers." 1887. SECTION XIV. WINES 384. The preamble to the German Act concerning the traffic in articles of food, &c, May 14, 1879, declares unconditionally that the name wine can be given only to a beverage prepared by alcoholic fermentation from the juice of grapes without any addition. In reality alien additions are often made to wine or to the must before fermentation (water, sugar, alcohol, colouring and aromatic substances). Pure grape-juice contains especially: grape-sugar, levulose, sometimes jointly amounting to from 10 to 30 per cent.; malic acid, tartaric acid (or, in its stead, in the Southern wines, its isomer para-tartaric acid), together from 0-4 to 2"0 per cent.; gum, mannite, albumenoid substances, tannin; phosphoric acid and sulphuric acids combined with calcium and potassium; little sodium chloride. The fermentation is effected by yeasts which adhere to the skins of the grapes, and are introduced into the must on pressing. If it is desired to produce white wine, the must is quickly pressed away from the skin and stalks; for red wine the skins of purple grapes are allowed to ferment along with the must, yielding thus a wine rich in tannin (from the stalks and in seeds) and in colouring-matter, which is extracted from the skins by the alcohol and the acid. During fermentation there are formed from the sugars ethylic...show more

Product details

  • Paperback | 164 pages
  • 189 x 246 x 9mm | 304g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236557182
  • 9781236557186