Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Chemistry and Technology - Wines and Liquors

Chemistry and Technology - Wines and Liquors

Herstein, Karl M.

Paperback

General Science

ISBN10: 1406758108
ISBN13: 9781406758108
Publisher: Dodo Pr
Published: Mar 15 2007
Pages: 380
Weight: 1.06
Height: 0.85 Width: 5.50 Depth: 8.50
Language: English
This vintage volume contains a comprehensive treatise on the theoretical and scientific side of winemaking, with information on enzymes, ingredients, fermentation and yeast, the producing a variety of liqueurs, and more. Highly accessible and full of useful information and invaluable tips, this volume will be of considerable utility to those with a practical interest in the production of alcoholic beverages. Contents include: Theoretical Considerations--Sugars and Starches, Theoretical Considerations--Enzymes, Theoretical Considerations--Fermentation, Theoretical Considerations--Raw Materials, Yeasts and Other Organisms, Malt, Distillation, Whiskey Manufacture, Brandy, Rum, Gin, Applejack and Minor Distilled Liqueurs, et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on making wine.

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