By Karl M. Herstein, Thomas C. Gregory
Publish prohibition within the usa introduced a renewed attracted to the beverage arts. The authors of this ebook supply wine and spirits making as an artwork at the point of weaving, pottery and smelting-arts that didn't require a large amount of medical improvement, but have reached a degree of inventive perfection. Given this historic history, Wines and Liquors offers a common evaluation in addition to designated technological know-how at the construction of wine and spirits together with: fermentation, sugars, yeasts, malting, distillation or even a few recipes for cordials. This e-book is still as correct this day as while initially released in 1935.
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Extra info for Chemistry And Technology Wines And Liquors
2. 3. 4. True Wine yeast. Yeast fermenting grape juice (mixed forms). Saccharomyces ellipsoideus (spores). Saccharomyces ellipsoideus (old). Saccharomyces ellipsoideus (young). cells in the action of different yeasts on the will be different. When a pure yeast same medium or substrate is used in fermentation, an entirely different result is obtained than from the use of an impure. The flavor is different, as also the odor, and with a pure yeast the keeping properties are better.
Alcohol .............................. 55 Carbon Dioxide ....................... 74 Ib. Glycerol ............................. Organic Acids ........................ Miscellaneous ......................... Ib. 62 Ib. Ib. 23 Ib. 37 H>- The fact that the total weight of fermentation products exceeds slightly the weight of sugar fermented is explained by the absorption and fixation of small amounts of water to make certain of the by-products. According to Pasteur some sugar also utilized by the yeasts in building new yeast cells.
This suggestion was based on the observation that a concentrated carries ; ; when 3% treated with alkali yields about of alcohol on exposure to sunlight. Under similar conditions a more dilute solution gives a 50% yield of lactic acid. solution of dextrose Another suggestion is the first CO(CH2OH) that dihydroxy-acetone, result of the splitting of the hexose molecule. is It 2 has been shown by Biichner and Meisenheimer, B. , 44; 2932. Cf. , 2915 that dihydroxy-acetone is fermentable by yeast. It has also been shown that dihydroxy-acetone and glyceraldehyde can, under FERMENTATION 22 suitable conditions be condensed to form a hexose so that there every probability that the reaction is reversible.