Synopses & Reviews
A detailed study of fermentation in all its forms. Contents Include: Fermentation Due to Cellular Organisms, or Direct Fermentation - Historical; Alcoholic or Spirituous Fermentation; Alcoholic Ferments; Actual Composition of Ferments; Functions of Yeast; Action of Various Chemical and Physical Agents on Alcoholic Fermentation; Can Nothing but Alcoholic Yeast Excite Alcoholic Fermentation?; Viscous or Mannitic Fermentation of Sugar; Lactic Fermentation; Ammoniacal Fermentation; Butyric Fermentation and Putrefaction; Fermentation by Oxidation; Application of the Researches and Ideas of M. Pasteur. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
Synopsis
This vintage book contains a comprehensive handbook on fermentation, with historical information, scientific descriptions, instructions of practical application, and many other related aspects. "Fermentation" will be of considerable utility to those with a keen interest in brewing beer and ale at home, and would make for a worthy addition to any collections of allied literature. Contents include: "Historical", "Alcoholic of Spirituous Fermentation", "Alcoholic Ferments", "Actual Composition of Ferments", "Action of Various Chemical And Physical Agents on Alcoholic Fermentation", "Can Nothing but Alcoholic Yeast Excite Alcoholic Fermentation", "Viscous Mannitic Fermentation of Sugar", etc. Many vintage books like this are becoming increasingly hard-to-come-by and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on brewing beer.