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Inhaltsangabe
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. 1758. Excerpt: ... SECTION VI. Of the Vine, its Fruit and Juices. Hitherto we have done little elfe but define, and confider the properties of the fubjecls concerned in brewing, occasionally applying them to the art: in the definitions hitherto given of Beers and Wine, we have chofen a diverfity, the better to explain ourfelves, and convey, at the fame time, a true idea of them: we will now confider them as fimilar, or, at leaft, analogous liquors. All Wines, whether made from corn or fruit, muft, at the time tney are ufed, have their folid parts fo fo blended with their fluid, as to make but one tafte, and be found, light, and tranfparent: but as this can arife only from a due proportion of the fermentable parts, and from a due fermentation itfelf, it is evident, that the adt of fermentation ought to be the objed of our flrft and ftricteft inquiry. Any fermented vegetable liquor, that in diftillation yields a fpirit which will burn, and may be mixed with Water (fays Boerhaave) may be diftinguifhed by the name of Wine, whatever vegetable matter it is produced from. Now, as fuch a fpirit is produced both from beer and ales, brewing may be juftly called the art of making Wines from corn. In order to arrive at the knowledge of con conducing this art in the beft manner, let us have recourfe to nature in that liquor, and to that fruit which has wholly engroffed the name of 'Wine; and obferve the properties fhe employs, and the fteps me follows in bringing about the procefs of fermentation. Moft of the juices of Grapes have, when fermented, the property of being, in time, as light and pellucid as pure Water; and contain fine fpirituous parts, fuiEcient to cherifh, comfort, and even inebriate. But thefe properties in their juices, tho' general, are not univerfal; for which reafon ...
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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. 1758. Excerpt: ... SECTION VI. Of the Vine, its Fruit and Juices. Hitherto we have done little elfe but define, and confider the properties of the fubjecls concerned in brewing, occasionally applying them to the art: in the definitions hitherto given of Beers and Wine, we have chofen a diverfity, the better to explain ourfelves, and convey, at the fame time, a true idea of them: we will now confider them as fimilar, or, at leaft, analogous liquors. All Wines, whether made from corn or fruit, muft, at the time tney are ufed, have their folid parts fo fo blended with their fluid, as to make but one tafte, and be found, light, and tranfparent: but as this can arife only from a due proportion of the fermentable parts, and from a due fermentation itfelf, it is evident, that the adt of fermentation ought to be the objed of our flrft and ftricteft inquiry. Any fermented vegetable liquor, that in diftillation yields a fpirit which will burn, and may be mixed with Water (fays Boerhaave) may be diftinguifhed by the name of Wine, whatever vegetable matter it is produced from. Now, as fuch a fpirit is produced both from beer and ales, brewing may be juftly called the art of making Wines from corn. In order to arrive at the knowledge of con conducing this art in the beft manner, let us have recourfe to nature in that liquor, and to that fruit which has wholly engroffed the name of 'Wine; and obferve the properties fhe employs, and the fteps me follows in bringing about the procefs of fermentation. Moft of the juices of Grapes have, when fermented, the property of being, in time, as light and pellucid as pure Water; and contain fine fpirituous parts, fuiEcient to cherifh, comfort, and even inebriate. But thefe properties in their juices, tho' general, are not univerfal; for which reafon ...
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