Vinegars And Catsup; Interpretation Of Standards, Analysis, Etc by Ralph Ordway BrooksVinegars And Catsup; Interpretation Of Standards, Analysis, Etc by Ralph Ordway Brooks

Vinegars And Catsup; Interpretation Of Standards, Analysis, Etc

byRalph Ordway Brooks

Paperback | July 5, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 edition. Excerpt: ... PART V--CIDER VINEGAR (Concluded) I N previous instalments of this series of ar ticles we have carried through the process of obtaining apple or "cider" vinegar, from a consideration of the apple itself to the product, known as cider ("hard cider"), resulting from the normal alcoholic fermentation of apple juice. By a "normal alcoholic fermentation" should be understood a complete fermentation of the juice into a so-called "dry" product containing the minimum of unfermented sugars. In various ways, however, such a complete fermentation is purposely or unintentionally prevented and the proposed Federal standard for cider is so set, as pointed out in preceding article as to accommodate a so-called "small," or underfermented, cider containing very little alcohol and a large percentage of sugars. Thus, a contradiction exists in the standard for cider, which, however, is not taken into consideration in the standard for cider vinegar. In other words, the analytical limits in the cider standard allow a product which, when made into vinegar, would be illegal, according to the cider vinegar standard The fermentation of cider into vinegar consists of little more than a transformation of the alcohol into acetic acid under the influence of certain bacteria, notably Mycodcrma aceti and Bacterium Pastcurianum. These bacteria require plenty of oxygen (air), and the fermentation proceeds best at a temperature of 65 to 75 F. The acetic bacteria possess the peculiarity of forming a gelatinous enveloping membrane, which coalescing, forms a jelly-like film, known as "mother vinegar," containing the bacteria imbedded therein. The Bacterium xylinum forms a particularly thick, cellulose containing "mother," and appears to be concerned in the degenerative fermentation...
Title:Vinegars And Catsup; Interpretation Of Standards, Analysis, EtcFormat:PaperbackDimensions:18 pages, 9.69 × 7.44 × 0.04 inPublished:July 5, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217415644

ISBN - 13:9780217415644