Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • 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
The Manufacture of Vinegar; Its Theory and Practice, with Especial Reference to the Quick Process

The Manufacture of Vinegar; Its Theory and Practice, with Especial Reference to the Quick Process

Wetherill, Charles Mayer

Paperback

General World History

Currently unavailable to order

ISBN10: 1458903478
ISBN13: 9781458903471
Publisher: General Books
Pages: 124
Weight: 0.28
Height: 0.12 Width: 7.44 Depth: 9.69
Language: English
This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1860. Not illustrated. Excerpt: ... is impeded in its escape, and puffs up the dough, forming a porous mass. Baking arrests the fermentation, renders the mass more porous by the expansive action of heat upon the carbonic acid and water, drives off carbonic acid and alcohol, and renders the mass more solid by the evaporation of a portion of the water, and by the coagulation of the albuminous matter by heat. In some of the large bakeries of Europe, the alcohol has been collected by appropriate devises, but the process has not been suff1ciently remunerative to warrant its continuance. THE ART OF BREWING. Let us consider now in greater detail the art of brewing; a knowledge of which is of great importance to tHe vinegar manufacturer; for in many instances it is very remunerative to employ in this manufacture the starch of potatoes, or of some kind of grain which must be fermented before it is available. Besides, many have an erroneous impression as to the part which sugar plays in the vinegar process, which, if corrected, will enable the manufacture of a superior article at an inferior cost. The art of brewing falls naturally into four stages. 1st, malting; 2d, mashing and preparing the wort; 3d, fermenting the same; and 4th, ripening and preserving the fermented liquid. The distiller, who brews grain for the alcohol, which he at once distills off, proceeds differently from the beer and ale brewer, in 2d, 3d, and 4th. 1st. In both processes the malting is similar, the object being the artificial germination of the grain. Here diastase is formed, which acta upon the starch, converting a portion of it into sugar and gum. When the process is sufficiently advanced, it is arrested by drying the grain, which is then malt. 2d. Mashing is the preparation of a solution in hot water of the malt, and the furt...

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