Enological Studies I Experiments in Cider Making Applicable to Farm Conditions
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1, 2, and 3, it will be seen that the fermentation of the sugar had proceeded much more rapidly in the small keg than in the 50-gallon barrels. This keg was not yeasted, and it is hardly possible to account for the rapid fermen- tation entirely on the basis of the smaller bulk. Nor is it safe to say without further investigation that alcoholic and acetic fermentation, working together, has stimulated, during the first stage of fermenta- tion, the more rapid destruction of the sugar, but this is... indicated.
This more rapid rate of breaking up the sugar does not, however, hold for the subsequent period. In fact during the past fifteen months, while the ciders have fermented in the case of No. 1, 3. 11 per cent, of No. 2, 0. 5 per cent, and of No. 3, 2. 22 per cent of sugar, the vinegar sample has lost but 0. 53 per cent of sugar. The loss of sugar in the vinegar sample has been so slight for six months past that it is evident the acid content has now inhibited further yeast action. The complete oxidation of the alcohol to vinegar at the low temperature of this cellar in twelve months is interesting.
What to read after Enological Studies I Experiments in Cider Making Applicable to Farm Conditions?
You can find similar books in the "Read Also" column, or choose other free books by William Bradford Alwood to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
1, 2, and 3, it will be seen that the fermentation of the sugar had proceeded much more rapidly in the small keg than in the 50-gallon barrels. This keg was not yeasted, and it is hardly possible to account for the rapid fermen- tation entirely on the basis of the smaller bulk. Nor is it safe to say without further investigation that alcoholic and acetic fermentation, working together, has stimulated, during the first stage of fermenta- tion, the more rapid destruction of the sugar, but this is... indicated.
This more rapid rate of breaking up the sugar does not, however, hold for the subsequent period. In fact during the past fifteen months, while the ciders have fermented in the case of No. 1, 3. 11 per cent, of No. 2, 0. 5 per cent, and of No. 3, 2. 22 per cent of sugar, the vinegar sample has lost but 0. 53 per cent of sugar. The loss of sugar in the vinegar sample has been so slight for six months past that it is evident the acid content has now inhibited further yeast action. The complete oxidation of the alcohol to vinegar at the low temperature of this cellar in twelve months is interesting.
What to read after Enological Studies I Experiments in Cider Making Applicable to Farm Conditions?
You can find similar books in the "Read Also" column, or choose other free books by William Bradford Alwood to read onlineMoreLess
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