Chemistry And Technology Wines And Liquors Scholars Choice Edition

Author : Karl M. Herstein
Publisher :
ISBN 13 : 9781296022754
Total Pages : 380 pages
Book Rating : 4.57/5 ( download)

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Download or read book Chemistry and Technology Wines and Liquors - Scholar's Choice Edition written by Karl M. Herstein and published by . This book was released on 2015-02-14 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Bence Jones, Dr
Publisher : Scholar's Choice
ISBN 13 : 9781295958238
Total Pages : 410 pages
Book Rating : 4.36/5 ( download)

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Download or read book The Chemistry of Wine - Scholar's Choice Edition written by Bence Jones, Dr and published by Scholar's Choice. This book was released on 2015-02-08 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Karl M. Herstein
Publisher :
ISBN 13 :
Total Pages : 360 pages
Book Rating : 4.84/5 ( download)

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Download or read book Chemistry and Technology of Wines and Liquors written by Karl M. Herstein and published by . This book was released on 1937 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Karl M. Herstein
Publisher :
ISBN 13 :
Total Pages : 436 pages
Book Rating : 4.84/5 ( download)

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Download or read book Chemistry and Technology of Wines and Liquors written by Karl M. Herstein and published by . This book was released on 1951 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Karl M. Herstein
Publisher : Herstein Press
ISBN 13 : 1443729086
Total Pages : 384 pages
Book Rating : 4.86/5 ( download)

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Download or read book Chemistry and Technology - Wines and Liquors written by Karl M. Herstein and published by Herstein Press. This book was released on 2008-11 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: CHEMISTRY AND TECHNOLOGY OF WINES AND LIQUORS. Originally published in 1935. PREFACE: It is hoped that the present volume will, in a sense, serve to mark the end of an era, and the beginning of a new one. Man kind has had certain arts from time immemorial. Weaving, smelting, pottery, and the production of alcoholic beverages are noteworthy among these. And they share, besides great age, the distinction of having reached a fairly high peak of perfection without that intensive application of scientific development which has been characteristic of the newer arts whose origin has been in the advance of scientific knowledge. This is not to say that they have been untouched by science until the twentieth century. In particular the art of alcoholic beverages owes much to the workers of the nineteenth century. Pasteur, Hansen, Lavoisier, and many of the immortals of sci ence have left their imprint and monuments in this field as well as in many others. More recently, but still apart from the mod ern age were the great investigations by the Royal Commission in Great Britain and President Taft's Board in this country into the question What is Whiskey? In our wine production, the work of the beloved Harvey W. Wiley culminating in the Amer ican Wines at the Paris Exposition had a far-reaching decisive effect. This summary cannot do more than pay its respects to the thousands of earnest workers here and abroad who by their labors have added vastly to our knowledge of the art of making alcoholic beverages and their composition. The beverage art, however, has been distinguished in an other way. It has had to suffer under the inherent conservative tendency of any old art, and also it has been specially hampered by various legal bedevilments. The era just past in the United States, prohibition, may be likened, by not a too strained analogy, to the Dark Ages in Europe from the fourth to the fourteenth century. During the prohibition period, the beverage art, under the necessity of continuing its existence to satisfy a demand which would not cease even at an official behest, and yet under the need of concealment to evade legal requirements, went through a curious semi-comatose state. The time happened to coincide with a period in our national life when in all other arts, the sciences, especially the science of chemistry and the growing knowledge of chemical engineering, were finding broad new fields of extensive and intensive applica tion. The vast results of these applications both in new products and in increased and improved productiveness are too well known to require illustration. Hence the repeal of prohibition found the beverage art as a sort of stepchild. Chemical science was ready to step in. Chem ical engineering had its techniques ready. But the art to which these were to be applied was demoralized. Bootlegging required very little of its product. A very bare resemblance to its proto type and a substantial kick were sufficient to satisfy the market. Quality of product was generally unattainable by bootleg manu facturer, and really unnecessary to his market. Economy of production was a relatively minor consideration when the liability to government seizure and the maintenance of an army of thugs and wholesale bribery constituted the larger items in the final selling price of the product. In this historical background, the present volume is offered. The authors are unaware of any other summary of the art as it now exists which has been published recently and they feel that there may be a need for it. On this account the authors have felt it necessary to include between the same covers a wide diversity of material of varying degrees of technical density, and they have been thereby forced to an equal diversity of t

Author : Adam Rogers
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0547897960
Total Pages : 277 pages
Book Rating : 4.67/5 ( download)

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Download or read book Proof written by Adam Rogers and published by Houghton Mifflin Harcourt. This book was released on 2014 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.

Author : A. Varnam
Publisher : Springer Science & Business Media
ISBN 13 : 146152508X
Total Pages : 474 pages
Book Rating : 4.80/5 ( download)

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Download or read book Beverages written by A. Varnam and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.

Author : Rob Arnold
Publisher : Columbia University Press
ISBN 13 : 0231550898
Total Pages : 213 pages
Book Rating : 4.95/5 ( download)

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Download or read book The Terroir of Whiskey written by Rob Arnold and published by Columbia University Press. This book was released on 2020-12-22 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
ISBN 13 : 0387741186
Total Pages : 729 pages
Book Rating : 4.85/5 ( download)

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Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Author : Harold McGee
Publisher :
ISBN 13 : 9780865474529
Total Pages : 339 pages
Book Rating : 4.24/5 ( download)

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Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster