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Download e-book for kindle: Chemistry And Technology Wines And Liquors by Karl M. Herstein, Thomas C. Gregory

By Karl M. Herstein, Thomas C. Gregory

Put up prohibition within the usa introduced a renewed attracted to the beverage arts. The authors of this booklet provide wine and spirits making as an paintings at the point of weaving, pottery and smelting-arts that didn't require a large amount of clinical improvement, but have reached a degree of creative perfection. Given this ancient heritage, Wines and Liquors presents a basic evaluation in addition to precise technology at the construction of wine and spirits together with: fermentation, sugars, yeasts, malting, distillation or even a few recipes for cordials. This publication continues to be as appropriate this present day as whilst initially released in 1935.

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The factors which really govern the rate of fermentation, then, are two: the concentration of yeast and the temperature. The latter is of the greatest importance. , and F. as much at 95 However, the rates of forma- as a unit the times as twelve times tion of undesired by-products and of autolysis of the yeast also increase objectionably as the temperature is raised, hence it is FERMENTATION 20 usual to set an upper limit of 90 F. on the fermentation. Since is evolved during the process, this requires that the rate heat must be so controlled that cooling will either natural radiation or artificial keep the temperature within the desired limits.

Action are soluble and diffusible, and can be directly used as food into sugar by the growing embryo. Barley contains about 65 per cent of fermentable matter; and at a weight of 48 pounds per bushel one ton should produce about 98 gallons of alcohol. Barley, to be considered good, should of at least 97 per cent. If below this limit show of a germination should vitality, it RAW MATERIALS 30 Grains which are incapable of germination are not only useless, but harmful, because they act as carriers of micro-organisms which may infect the rest of the be reduced in price, or rejected.

It forms one of the most valuable sources of food for both man and beast, the nutritive value of the grain being very It is extensively grown in Great Britain, Continental high. Europe, Russia and North America. Practically four-fifths of the oat crop of the United States is produced in the thirteen states extending from New York and Pennsylvania westward to North Dakota, South Dakota, Nebraska and Kansas. Each of these states devotes more than Oats. a million acres to oats. 68 bushels per acre while their total production of this country.

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Chemistry And Technology Wines And Liquors by Karl M. Herstein, Thomas C. Gregory

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