FermentationRead Books Ltd, 2013 M05 31 - 258 páginas This vintage book contains a comprehensive handbook on fermentation, with historical information, scientific descriptions, instructions of practical application, and many other related aspects. “Fermentation” will be of considerable utility to those with a keen interest in brewing beer and ale at home and would make for a worthy addition to any collections of allied literature. Contents include: Historical; Alcoholic or Spirituous Fermentation; Alcoholic Ferments; Actual Composition of Ferments; Functions of Yeast; Action of Various Chemical and Physical Agents on Alcoholic Fermentation; Can Nothing but Alcoholic Yeast Excite Alcoholic Fermentation? Viscous or Mannitic Fermentation of Sugar; Lactic Fermentation; Ammoniacal Fermentation; Butyric Fermentation and Putrefaction; Fermentation by Oxidation; Application of the Researches and Ideas of M. Pasteur. Many vintage books like this are becoming increasingly hard-to-come-by and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on brewing beer. |
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Términos y frases comunes
100 grammes acetic acid action activity albuminoid albuminoid substances albuminous alcohol and carbon alcoholic fermentation ammoniacal salts ammonium ascertain Béchamp beeryeast boiling budding burette butyric acid butyric fermentation calcium calcium lactate cane sugar carbon dioxide cells cellulose cent chemical Chim Chimie combustion composition compounds containing cubic centimètres decolouration decomposed dilute disengagement dissolved elements employed experiments fact favourable formed free oxygen fresh yeast give globules glucose glycerin grammes of yeast hydrogen hyposulphite indigo indigo carmine influence infusoria lactic acid lactic ferment leucine liquor litre living organisms medium microscope millimètre mineral mycoderma nitrate nitrogen nourishment nutrition observed obtained oxidation Pasteur phenomena phenomenon phosphate plants Potassium presence principles proportion pure putrefaction quantity reactions saccharine Saccharomyces saturated sodium soluble solution spores succinic acid sulphate surface takes place tartaric acid temperature transformation tube tyrosine vegetable vessel washed weight wine yeast of beer