Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book is a compendium of rational fermentative practices, meticulously researched by the author, who is an accomplished scientist and fermentation specialist. It is a trove of knowledge and guidance for winemakers, cider makers, and distillers alike. The author goes into great detail on the history of fermentation and the different types of ferments, as well as giving meticulous instructions for how to ferment various kinds of beverages. The author traces the history of alcoholic beverages back to ancient times, discussing the different methods used to produce wine, beer, and spirits in various cultures. The book also delves into the science of fermentation, explaining the role of yeast and other microorganisms in the process, as well as exploring the complex chemical reactions that take place during fermentation. The author places great emphasis on the importance of using pure yeast cultures to ensure consistent and high-quality fermentation results. The book provides detailed instructions on how to select, cultivate, and maintain pure yeast cultures, as well as how to use them to ferment different types of beverages. This book is a valuable resource for anyone interested in learning more about the art and science of fermentation. It is a comprehensive and authoritative guide that provides a wealth of practical information and insights into the subject. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780266211389_0
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