Manual of Alcoholic Fermentation And the Allied Industries

London: Edwin Arnold, 1901. Hardcover. Good+. Dark blue cloth boards with gilt lettering on spine and the publisher's monogram stamped in blind on the front cover. Faint lab or chemical odor. Light blemish on the spine where a shelf-label had been; boards rubbed and lightly worn at spine ends and along edges of spine. Previous owners' names on endpapers. Interior is generally clean, aside from some pencil underlining. 48 illustrations. xv, 295, plus [4] pages adversing. 18.3 x 12 cm. Text on the organic chemical processes of fermentation, with some discussion of the production of wine and beer. Contents: [I] Alcoholic Fermentation. General Considerations Leading to Special Ones. [II] Alcoholic Fermentation as a Property of Living Cells. [III] The Saccharomycetes, the Other Organisms Acting as Alcoholic Ferments. [IV] The Effect of Physical and Chemical Influences on the Yeast Organism. [V] Chemical Science. [VI] The Carbohydrates. [VII] Nitrogenous Substances and the Nutrition of Yeast. [VIII] Wine--A Sketch of Its Production, the Maladies That It is Subject to, and Some Notes on Fruit Wines Generally. [IX] Introduction to the Malting and Brewing Processes and Description of the Malting Process. [X] The Brewing Process. [XI] The Manufacture of Spirit and Compressed Yeast. [XII] Sketch of the Lager-Beer Process. Appendices. Index.