Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber.

  • Webber, Alexander.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Wine : a series of notes on this valuable product and subjects suggested therefrom, together with some important references / by Alexander Webber. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    The yeast plant, in contact with sugar, by its growth and multiplication in course of fermentation produces alcohol. When the expressed juice of the grape is exposed to the air in a warm temperature (about sixty-five degrees) the liquid soon becomes turbid; small bubbles form, and together with a viscid matter, rise to the surface ; these bubbles burst, and the viscid frothy substance falls to the bottom as yeast. It possesses the property of causing fermentation in liquids which without its presence would not fer- ment. The sugar of the grape is thus decomposed into alcohol and carbonic-acid gas. jFrntrtrrn. Fermentation is stopped by the addition of alcohol, (as in Port,) and by heat, (as in .Madeira). It may also be stopped by cold ; and by sulphura- tion, (as in white Bordeaux wine).
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