The Chemistry of WineChurchill, 1857 - 390 Seiten The Chemistry of Wine. |
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Seite xi
... Lactic Acids in Wine 254 XVII . On the Albuminous Matter in Wine 256 XVIII . On the Enanthin in Wine 264 XIX . On the Ammonia or Ammoniacal Salts in Wine .. ......... .. 272 CHAP . PAGE XX . On the Odoriferous Volatile Alkali.
... Lactic Acids in Wine 254 XVII . On the Albuminous Matter in Wine 256 XVIII . On the Enanthin in Wine 264 XIX . On the Ammonia or Ammoniacal Salts in Wine .. ......... .. 272 CHAP . PAGE XX . On the Odoriferous Volatile Alkali.
Seite xii
Gerrit Jan Mulder Bence Jones. CHAP . PAGE XX . On the Odoriferous Volatile Alkali of Winckler ... 275 XXI . On the Sugar in Wine 278 XXII . On the Non - volatile Constituents of Wine ..... XXIII . On the Incombustible Constituents of ...
Gerrit Jan Mulder Bence Jones. CHAP . PAGE XX . On the Odoriferous Volatile Alkali of Winckler ... 275 XXI . On the Sugar in Wine 278 XXII . On the Non - volatile Constituents of Wine ..... XXIII . On the Incombustible Constituents of ...
Seite 87
... volatile products , he gives Upper ferment . Under ferment . Phosphoric acid .. 41.8 39.5 Potash 39.5 28.3 Phosphate of Magnesia , 2 Mg O. Ph 05 Phosphate of Lime , 2 Ca O. Ph 05 16.8 22.6 .. 2.3 9.7 The principal components found in ...
... volatile products , he gives Upper ferment . Under ferment . Phosphoric acid .. 41.8 39.5 Potash 39.5 28.3 Phosphate of Magnesia , 2 Mg O. Ph 05 Phosphate of Lime , 2 Ca O. Ph 05 16.8 22.6 .. 2.3 9.7 The principal components found in ...
Seite 136
... volatile matters of which we shall hereafter speak more particularly . In red wines and in many others , a little iron , and according to the statement given ( p . 26 ) , some alumina may also be detected . Lastly , the best wines ...
... volatile matters of which we shall hereafter speak more particularly . In red wines and in many others , a little iron , and according to the statement given ( p . 26 ) , some alumina may also be detected . Lastly , the best wines ...
Seite 156
... volatile constituents of wine ( sugar , & c . ) do not inter- fere with the expansion of the liquid . I shall pass over in silence the easiest manner of arranging and filling this instrument . The halymetric method of analysing the ...
... volatile constituents of wine ( sugar , & c . ) do not inter- fere with the expansion of the liquid . I shall pass over in silence the easiest manner of arranging and filling this instrument . The halymetric method of analysing the ...
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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