Vinegar Its Manufacture And Examination
Vinegar Its Manufacture And Examination
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Xylinus, etc. ) which form the " vinegar plant " do not work satisfactorily in some of the Continental forms of apparatus, since the heavy gelatinous slime they produce soon tends to choke any fine openings, while, on the other hand, some of the other species work best at too low a tempera- ture to suit the large English acetifiers, which derive their heat from rapid auto-oxidation.
This is, of course, assuming that the Continental species of bacteria would not, if grown for many gener- ations ...in malt wash under the conditions of the manu- facture in England, gradually assume the " slime-forming " capacity of B. Xylinus.
So far, very little work has been done to ascertain the effects of using pure species of the bacteria in cultures prepared upon lines similar to those first employed by Hansen in growing pure cultivations of yeast from a single cell.
It was, however, shown some fifteen years ago that each individual species has the power of producing a vinegar of different quality and aroma from the same wine.
What to read after Vinegar Its Manufacture And Examination?
You can find similar books in the "Read Also" column, or choose other free books by C Ainsworth Charles Ainsworth Mitchell to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Xylinus, etc. ) which form the " vinegar plant " do not work satisfactorily in some of the Continental forms of apparatus, since the heavy gelatinous slime they produce soon tends to choke any fine openings, while, on the other hand, some of the other species work best at too low a tempera- ture to suit the large English acetifiers, which derive their heat from rapid auto-oxidation.
This is, of course, assuming that the Continental species of bacteria would not, if grown for many gener- ations ...in malt wash under the conditions of the manu- facture in England, gradually assume the " slime-forming " capacity of B. Xylinus.
So far, very little work has been done to ascertain the effects of using pure species of the bacteria in cultures prepared upon lines similar to those first employed by Hansen in growing pure cultivations of yeast from a single cell.
It was, however, shown some fifteen years ago that each individual species has the power of producing a vinegar of different quality and aroma from the same wine.
What to read after Vinegar Its Manufacture And Examination?
You can find similar books in the "Read Also" column, or choose other free books by C Ainsworth Charles Ainsworth Mitchell to read onlineMoreLess
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