Get Handbook of Alcoholic Beverages: Technical, Analytical and PDF
By Alan J. Buglass
Guide of Alcoholic drinks is a entire textual content that describes the technological know-how and expertise thinking about the construction of the world?s alcoholic drinks. The textual content describes the most important fermentation procedure that produces those beverages and the key chemical, actual, and technical tactics that accompany the creation of those drinks are mentioned. The multidisciplinary method utilized in the booklet additionally emphasizes more moderen advancements and techniques, yet with adequate heritage for much less skilled readers. The ebook additionally unifies varied drinks in numerous chapters with huge cross-referencing and comparability among the themes.
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Additional info for Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects
Water cooling was not used, but it is likely that careful distillation would have produced a solution of alcohol sufficiently concentrated to burn (Hudson, 1992). 6). Early names for this spirit in European literature were aqua ardens (the water that burns) or aqua vitae (the water of life). The word alcohol itself was not used until the sixteenth century, and has an extraordinary derivation. It comes from the Arabic al koh’l, the name given to antimony sulfide, a material used by ladies to darken eyebrows and eyelashes.
A further improvement in glass technology enabled the process of making champagne to be perfected. In the cool champagne region, fermentation proceeds slowly, so when the wine is bottled in the autumn some sugar remains. Fermentation recommences in the bottle in the following spring when temperatures begin to rise. The early glass wine bottles were unable to withstand the pressure of carbon dioxide, and most of the wine was lost. The seventeenth century Benedictine monk Dom P´erignon experimented with stronger bottles made from a newly invented type of glass that incorporated lead oxide, with the result that the production of the famous sparkling wine became a reliable process.
A beverage that grew in popularity in England during the Middle Ages was cider. Although the Romans established some apple orchards, there is no evidence of cider production before the Norman conquest. The Normans brought with them the tradition of apple growing and cider making, and introduced varieties of apple such as the Permain and Costard, which were particularly suited to cider making. It was once again the monasteries that were the prime manufacturers and retailers of cider, although cider making was also practised in manor houses and on farms.
Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects by Alan J. Buglass