The Chemistry of WineChurchill, 1857 - 390 Seiten The Chemistry of Wine. |
Im Buch
Ergebnisse 1-5 von 44
Seite 3
... skins thrown aside , a colourless wine , which in substance equals that procured from the juice of the white grape , is obtained by fermenta- tion . I say substantially , for the variety in the juices , which even a slight difference in ...
... skins thrown aside , a colourless wine , which in substance equals that procured from the juice of the white grape , is obtained by fermenta- tion . I say substantially , for the variety in the juices , which even a slight difference in ...
Seite 4
... skin partially preserves it from the action of light ? Is then the same chemical action possible to the juice of the purple grape ( enclosed , as it were , in a small bladder ) as that which is produced in the juice of the white grape ...
... skin partially preserves it from the action of light ? Is then the same chemical action possible to the juice of the purple grape ( enclosed , as it were , in a small bladder ) as that which is produced in the juice of the white grape ...
Seite 5
... skins are allowed , as in the preparation of red wine , to ferment with the juice , the elements which impart odour ... skin , and dissolved THE GRAPE . 5.
... skins are allowed , as in the preparation of red wine , to ferment with the juice , the elements which impart odour ... skin , and dissolved THE GRAPE . 5.
Seite 6
... skins , when these are allowed to ferment with the juice , is not known , but it is certain that the tannic acid in wine is derived principally from the skin ; so that such wines as are prepared from fermented juice alone , without any ...
... skins , when these are allowed to ferment with the juice , is not known , but it is certain that the tannic acid in wine is derived principally from the skin ; so that such wines as are prepared from fermented juice alone , without any ...
Seite 7
... skins , stones , and juice ; or where the grape stones in larger or smaller quantities are included in the fermentation , a certain quantity of tannic acid may be obtained from them , although the amount , owing to the hardness of the ...
... skins , stones , and juice ; or where the grape stones in larger or smaller quantities are included in the fermentation , a certain quantity of tannic acid may be obtained from them , although the amount , owing to the hardness of the ...
Andere Ausgaben - Alle anzeigen
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