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Reports of Experiments on Methods of Fermentation and Related Subjects During the Years 1886-87; By E. W. Hilgard ...

Reports of Experiments on Methods of Fermentation and Related Subjects During the Years 1886-87; By E. W. Hilgard ...


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About the Book

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1888 edition. Excerpt: ... that the highly aerated sample No. 795a, differing from 795 only in having been made to resume fermentation by means of pumping air into it, has its tannin reduced to.198 (showing a loss of.08 or eighteenths of a pro mille), as well as the low tannin of the aerated tanks 792 and 793, leads to the same conclusion already indicated by last year's experiments, viz.: That aeration is efficient in some way in destroying tannin that has already been extracted. However difficult of explanation from the standpoint of our present knowledge of the subject, the concurrent testimony here shown seems to settle this point conclusively. It by no means follows, however, that the good effects of aeration do not in numerous cases outweigh in importance the slight loss of tannin (and color) that may be caused by it; the more as its chief use is or should be during the first two days of fermentation, before any large amount of tannin has been extracted. Considering, next, the two Zinfandel fermentations, Nos. 799 and 800, we note a general agreement with the results just discussed in connection with the Carignane. The low temperature fermentation has the lower body and the higher alcohol of the two, also the higher acid; but markedly lower tannin. The hot-fermented sample was getting unsound, and had to be pasteurized in December, having at that time already.27 of volatile (mostly acetic) acid; while the low-temperature wine, when pasteurized in June for safe-keeping during the vacation, had only one third as much of volatile acid, six months later. There is, therefore, a close agreement as to the influence of high and low temperature on the composition of the wines, so far as comparable. Nor does the difference in the original saccharine contents of the...


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Product Details
  • ISBN-13: 9781234365158
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 24
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 1234365154
  • Publisher Date: 22 Jan 2013
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 64 gr


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