The Fermenting Power of Pure Yeasts And Some Associated Fungi
The Fermenting Power of Pure Yeasts And Some Associated Fungi
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13 the use of pure yeasts for securing dominant lei-mentation in un- sterili/ed must is of great importance in the manufacture of bever- ages and vinegar from fruit juices. The difficulties which constantly arise in the fermentation rooms or in the vinegar factory are many, and any practicable method of insuring a strong, active fermenta- tion which will overcome the various malferments that cause trouble and disease in the fermenting must will be valuable. The expcri ments previously made and ...the analyses of the products obtained clearly showed the value of the use of pure yeasts in fresh fruit juice* The following tests, with small amounts of apple juice sown with pure yeasts in flasks of sterilized and unsterilized must, further illus- trate this point.
GROWTH OF YEAST IN STERILIZED AND UNSTERILIZED JUICE.
Four flasks, each containing 400 cc of fresh juice, were used for this test. No. 1 was left unsown as it came from the press. No. 2 was sown when fresh from the press with 1 cc of a vigorous culture of yeast No.
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To quickly assess the difficulty of the text, read a short excerpt:
13 the use of pure yeasts for securing dominant lei-mentation in un- sterili/ed must is of great importance in the manufacture of bever- ages and vinegar from fruit juices. The difficulties which constantly arise in the fermentation rooms or in the vinegar factory are many, and any practicable method of insuring a strong, active fermenta- tion which will overcome the various malferments that cause trouble and disease in the fermenting must will be valuable. The expcri ments previously made and ...the analyses of the products obtained clearly showed the value of the use of pure yeasts in fresh fruit juice* The following tests, with small amounts of apple juice sown with pure yeasts in flasks of sterilized and unsterilized must, further illus- trate this point.
GROWTH OF YEAST IN STERILIZED AND UNSTERILIZED JUICE.
Four flasks, each containing 400 cc of fresh juice, were used for this test. No. 1 was left unsown as it came from the press. No. 2 was sown when fresh from the press with 1 cc of a vigorous culture of yeast No.
What to read after The Fermenting Power of Pure Yeasts And Some Associated Fungi?
You can find similar books in the "Read Also" column, or choose other free books by William Bradford Alwood to read onlineMoreLess
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