The Chemistry of WineChurchill, 1857 - 390 Seiten The Chemistry of Wine. |
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Seite 10
... evaporates the wine , burns the residue , and extracts the ashes by means of nitric acid , in which the metals are held in solution . Iron is known to exist in wine , and is there- fore not remarkable ; but up to this time no one else ...
... evaporates the wine , burns the residue , and extracts the ashes by means of nitric acid , in which the metals are held in solution . Iron is known to exist in wine , and is there- fore not remarkable ; but up to this time no one else ...
Seite 30
... The grape juice is boiled with chalk , in order to saturate the free acids , the liquid is filtered , and the precipitate washed . The liquid matters are mixed with albumen , boiled , filtered , and evaporated . 30 THE GRAPE .
... The grape juice is boiled with chalk , in order to saturate the free acids , the liquid is filtered , and the precipitate washed . The liquid matters are mixed with albumen , boiled , filtered , and evaporated . 30 THE GRAPE .
Seite 31
Gerrit Jan Mulder Bence Jones. with albumen , boiled , filtered , and evaporated . After some time crystals of grape sugar are deposited , and new ones may be produced from the sediment by means of repeated evaporation . As much as 40 ...
Gerrit Jan Mulder Bence Jones. with albumen , boiled , filtered , and evaporated . After some time crystals of grape sugar are deposited , and new ones may be produced from the sediment by means of repeated evaporation . As much as 40 ...
Seite 35
... evaporation , no vegetable gluten was precipitated . The existence of vegetable albumen in the walls of the pulp cells , which ferment in the juice , is of the greatest importance in the fermenta- tion , for which reason we shall recur ...
... evaporation , no vegetable gluten was precipitated . The existence of vegetable albumen in the walls of the pulp cells , which ferment in the juice , is of the greatest importance in the fermenta- tion , for which reason we shall recur ...
Seite 36
... evaporated to the consistency of an ex- tract , and mixed with alcohol , gave no insoluble albu- minous precipitate , for tartaric acid renders albumen soluble even in boiling alcohol . And if this extract of grape juice be mixed with ...
... evaporated to the consistency of an ex- tract , and mixed with alcohol , gave no insoluble albu- minous precipitate , for tartaric acid renders albumen soluble even in boiling alcohol . And if this extract of grape juice be mixed with ...
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Häufige Begriffe und Wortgruppen
acetate of lead acetic acid added adulteration albumen albuminous matter alcohol and tartaric alcoholic contents alkali alumina ammonia amount analysed apothema of tannic blue colouring matter boiling Bordeaux bottles brown Burgundy carbonic acid casks cellulose cent Champagne chemical colourless constituents of wine cream of tartar darker decomposed decomposition deposit dissolved distilled ether evaporation Fauré ferment filtered flavour formation of ferment formed free acids free tartaric acid gelatine grammes grape juice ingredients insoluble in alcohol isinglass Journ kind of wine lime liqueur wines liquid Madeira malic acid matter of wine mixed obtained oenanthic oxygen Pharm phosphate Port wine potash precipitate produced quantity of alcohol red wine render Rhine wine salt saturated sediment skins smell soda soluble solution specific gravity spirit substance sugar of lead sulphide of lead sulphuric acid tannic acid tartaric acid tartrate temperature Teneriffe tion vegetable mucus whilst white wines wines containing