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Fermented Liquors; Also, Hundreds of Valuable Directions in Medicine, Metallurgy, Pyrotechny, and the Arts in General

Fermented Liquors; Also, Hundreds of Valuable Directions in Medicine, Metallurgy, Pyrotechny, and the Arts in General

          
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About the Book

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: FERMENTED LIQUORS. CHAPTER I. Fermentation.?The word fermentation means a spontaneous change, undergoing in solutions containing sugar, under certain circumstances. In the production of beer, which is the result of fermentation, the sugar is derived from the malt; in that of wine, it is from the juice of the grape; and no vegetable juice can be made to undergo the process of fermentation perfectly, if sugar is not contained in it in a considerable degree. The product of fermentation is an intoxicating liquid, called alcohol. The alcoholic or vinous fermentation is therefore the change of a saccharine solution, witli the presence of yeast or ferment. The juice of fruits ferments spontaneously, as it incloses both the ferment and sugar. To the infusion of malted grain, ferment (yeast) is added; but, after fermentation, the quantity of yeast is increased, being formed from a substance existing in the grain. A number of substances produce their own peculiar fermentations, such as the vinous, acetous, putrefactive, lactic, butyric, and other fermentations. In the vinous fermentations, alcohol and carbonic acid are formed by the decomposition of the sugar contained in solution; but also a yellow or gray insoluble substance, containing a large quantity of nitrogen, is produced, which is called ferment, having thepower of inducing fresh fermentation in a new solution of sugar, and which has its origin from the azotized constituents of the juices called gluten, or vegetable albumen. It is certain that the wort, or infusion of malt, contains the azotized matter of the wort, or the gluten, and that the ferment is formed from the gluten at the same time that the transformation of the sugar is effected, in the same condition as the gluten exists in the juice of grapes. The wort fermen...


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Product Details
  • ISBN-13: 9780217936781
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 108
  • Series Title: English
  • Weight: 208 gr
  • ISBN-10: 0217936784
  • Publisher Date: 20 May 2014
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 6 mm
  • Width: 189 mm

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