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- Author: P Schützenberger
- Publisher: Kraus Press
- Year: 2011
- Pages: 316
- ISBN-10: 1446533964
- ISBN-13: 9781446533963
- Format: 14 x 21.6 x 1.8 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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 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. 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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.07:55:15
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: P Schützenberger
- Publisher: Kraus Press
- Year: 2011
- Pages: 316
- ISBN-10: 1446533964
- ISBN-13: 9781446533963
- Format: 14 x 21.6 x 1.8 cm, minkšti viršeliai
- Language: English English
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 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. 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.
Reviews