The Chemistry of WineChurchill, 1857 - 400 Seiten The Chemistry of Wine by Bence Jones, first published in 1857, is a rare manuscript, the original residing in one of the great libraries of the world. This book is a reproduction of that original, which has been scanned and cleaned by state-of-the-art publishing tools for better readability and enhanced appreciation. Restoration Editors' mission is to bring long out of print manuscripts back to life. Some smudges, annotations or unclear text may still exist, due to permanent damage to the original work. We believe the literary significance of the text justifies offering this reproduction, allowing a new generation to appreciate it. |
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acetate of lead acetic acid added adulteration albumen albuminous matter alcohol and tartaric alcoholic contents alkali allowed to ferment alumina ammonia amount analysed apothema of tannic blue colouring matter boiling Bordeaux bottles brown Burgundy carbonic acid casks cent chemical chlorine colourless constituents of wine cream of tartar darker decomposed decomposition deposit dissolved distilled ether evaporation exist in wine Fauré ferment filtered flavour formed free acids free tartaric acid gelatine gluten grammes grape juice ingredients insoluble isinglass Journ kind of wine lime liqueur wines liquid Madeira malic acid matter of wine mixed obtained oenanthic Pharm Port wine potash precipitate produced quantity of alcohol red wine render Rhine wine salt saturated sediment skins smell soda soluble in alcohol solution specific gravity substance sugar of lead sulphide of lead sulphuric acid tannic acid tartaric acid tartrate temperature Teneriffe tion vegetable mucus whilst white wines wines contain