The Chemistry of WineChurchill, 1857 - 390 Seiten The Chemistry of Wine. |
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Seite 20
... Alcohol in Wine , in litres , Autumn . 22 gals . volume . Alcohol pro- duced per hectare in 22 gals . C. F. C. ° F. ° C. F. 1833 14 7,58 4 17 3 , 63 1 11 4 , 52 5 34.00 5.0 1.70 1834 17 3 , 63 1 20 3 , 68 5 17 0,62 6 45'06 11.2 5.05 ...
... Alcohol in Wine , in litres , Autumn . 22 gals . volume . Alcohol pro- duced per hectare in 22 gals . C. F. C. ° F. ° C. F. 1833 14 7,58 4 17 3 , 63 1 11 4 , 52 5 34.00 5.0 1.70 1834 17 3 , 63 1 20 3 , 68 5 17 0,62 6 45'06 11.2 5.05 ...
Seite 36
... 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 water and with sufficient carbonate of ammonia to saturate the ...
... 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 water and with sufficient carbonate of ammonia to saturate the ...
Seite 38
... alcohol dissolved in water , and again precipitated with alcohol till it is quite pure . It then presents a thread - like body , soluble in water , and capable of being precipi- tated by means of alcohol in the form of a jelly , that is ...
... alcohol dissolved in water , and again precipitated with alcohol till it is quite pure . It then presents a thread - like body , soluble in water , and capable of being precipi- tated by means of alcohol in the form of a jelly , that is ...
Seite 40
... Alcohol precipitates them with pectin , and if strong alcohol be added to the grape juice of our country ( Holland ) , it will be seen that they are precipitated , though in small quantity . It has not been ascertained that gum or ...
... Alcohol precipitates them with pectin , and if strong alcohol be added to the grape juice of our country ( Holland ) , it will be seen that they are precipitated , though in small quantity . It has not been ascertained that gum or ...
Seite 43
... alcohol and tartaric acid than in tartaric acid and water , and it is therefore easily obtained from the skins by means of the juice , which contains tartaric acid , and during the process of fermentation , when the quantity of alcohol ...
... alcohol and tartaric acid than in tartaric acid and water , and it is therefore easily obtained from the skins by means of the juice , which contains tartaric acid , and during the process of fermentation , when the quantity of alcohol ...
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Häufige Begriffe und Wortgruppen
acetate of lead acetic acid acetic ether added adulteration albumen albuminous matter alcohol alcohol and tartaric alcoholic contents alkali allowed to ferment alumina ammonia amount analysed apothema of tannic aroma basic acetate blue colouring matter boiling Bordeaux bottles brown Burgundy butyric carbonic acid casks cells cent chemical chlorine cream of tartar decomposed decomposition dissolved distilled evaporation exist in wine Fauré ferment filtered flavour formed free acids free tartaric acid fusel oil grammes grape juice ingredients insoluble isinglass Journ kind of wine lime liquid Madeira malic acid matter of wine mixed obtained odoriferous œnanthic oenanthic ether oxide of amyl oxygen Pharm Port wine potash precipitate produced red wine Rhine wine salt 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 vine volatile whilst wines contain yellow