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The Pamphleteer (v. 22)

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Pages: 500

Book format: An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Publisher: Date:8/4/2009 - General Books LLC

By: Abraham John Valpy

Excerpt from book: OH THE VINOUS FERMENTATION: WITH A DESCRIPTION A PATENT APPARATUS TO IMPROVE THE SAME. À STATEMENT OF THE ADVANTAGES TO BE DEIUVED FROM THIS SYSTEM WHEN APPLIED TO .... PROCESS OF BREWING, CONFIRMED BY THE TESTIMONY OF MESSRS. GRAY AND CO., BREWERS, OF WESTHAM, IN THE COUNTY OF ESSEX. LONDON : VOL. XXII. Pam. NO. XLIII. G chapter{Section 4OBSERVATIONS, There is scarcely a single production of the earth, which, when appropriated to the use of man, is not so modified or changed by various preparations, as to possess a different property from that it contained in its primitive state. Fruit and grain undergo decomposition, and a new recomposition, before he uses them as food : and until he applied art to the juice of the grapes, they were suffered to decay on the vines—but which the ingenuity of man converted into a pleasant, wholesome, and lasting beverage. In those climates where the only substitutes for wine were milk or water, the inhabitants are indebted to his invention for malt liquor, a beverage which, although inferior to wine, is not destitute of some of those qualities that render it so great a desideratum. The phenomenon by which these new properties are produced, is termed the vinous fermentation : it might, perhaps, with more propriety be called the alcoholic or spiritous fermentation, since it is a process by means of which all saccharine matters, whether they proceed from grapes, sugar cane, or malt, are decomposed and recombine to form alcohol. But however wrong this denomination may be, we shall make use of it in the following observations, as being well understood by all classes. , A vinous fermentation, to be perfect, requires very exact proportions of mucilage and saccharine matter, so as to have the one just ...  

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