与 «ACETIFICATION»相关的英语书籍
在以下的参考文献中发现
acetification的用法。与
acetification相关的书籍以及同一来源的简短摘要提供其在 英语文献中的使用情境。
Here we will concentrate on describing the second stage in the process,
acetification. Acetification, the oxidation of ethanol to acetic acid is performed by
members of the genera Acetobacter and Gluconobacter. These are Gram-
negative, ...
M. R. Adams, M. O. Moss,
2008
2
Polymeric Materials Encyclopedia, Twelve Volume Set
Ten grams of nitrocellulose (12.7-13.0 N%) were added to the acetification
mixture, which was maintained at between 40 and 50 °C. After the reaction was
completed, the product was carefully washed to remove all the acids. Boiling of
the raw ...
3
The New Cider Maker's Handbook: A Comprehensive Guide for ...
Acetification is a serious problem that may completely ruin a cider batch. It is
caused by bacteria of the genus Acetobacter, which are naturally present in the
air and on the skin and flesh ofthe apples. These bacteria are resistant to sulfite, ...
4
Technology and Biochemistry of Wine
Therefore wines in incompletely full vessels undergo acetification, owing to the
access of air. Acetic acid bacteria form a thinner or thicker film on the wine's
surface. Temperature also has a considerable effect on acetification. The higher
the ...
The second mode of acetification of vegetable compounds is that arising from the
action of powerful acids, and particularly of the sulphuric, the nitric, and the
oxygenated mu- • riatic on these compounds. This kind of production takes place
in ...
6
The Complete Book on Coconut & Coconut Products (Cultivation ...
As fermentation proceeds a gelatinous zoogloeal mat is formed on the surface
where acetic bacteria are lodged. As the mat thickens there is a likelihood of its
sinking to the bottom, in which case acetification process is hampered, because
the ...
NIIR Board of Consultants and Engineers,
2006
7
The Oxford Handbook of Food Fermentations
France. Wine vinegar is considered to be the product resulting from acetic
fermentation of wines. It includes those wines with too low an alcohol content (
lower than 7%–9% v/v) that are destined to acetification, but spoiled wines are
not usable.
Charles W. Bamforth, Robert E. Ward,
2014
8
Rice, Volume 2: Utilization
Methods of Acetification Pure cultures are seldom used in the vinegar industry
simply because the process can be operated quite satisfactorily without strict and
costly sterility controls. The rice mash during storage, however, should be ...
9
Biotechnology - The Science and the Business
Pasteur made the first systematic studies of the bacteria involved in acetification,
the oxidation stage of vinegar manufacture, and demonstrated their role in
acetate production. The taxonomy of the genus Acetobacter is somewhat
confused but ...
Derek G. Springham, Vivian Moses, Ronald E. Cape,
1999
10
Philosophical Magazine, Comprehending the Various Branches ...
t ledge of 'the chemical phenomena exhibited by vegetable . sub'stances in
regard to their acidification in general, enables us to observe and distinguishv'
four circumstances which pro,mote their acetification or conversionjnto acetous
acid.
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Mad About Vinegar
Then they do a second fermentation called acetification, using a vicious, creepy blob-like acetic acid called the “mother” that eats the alcohol ... «Cincinnati CityBeat, 六月 15»
The Americano and Vermouth, or How to Drink Like Bond
Acetification (the process where wine turns into vinegar) and other deteriorating processes eventually take hold and turn wine sour or otherwise ... «War on the Rocks, 四月 15»
Kie Westby wants Connecticut to repeal Common Core, new gun laws
Westby served in the U.S. Marine Corps Reserve from 1976-2000, earning a judge advocate general acetification in 1995, he said. «New Haven Register, 十月 14»
Wine Tip: Solutions for Half-Bottles and Leftover Wines
Surprisingly, people drank wine for many centuries without knowing exactly what created it (fermentation), or what spoiled it (acetification). «HottyToddy.com, 三月 14»
The wine-related food delicacies of Emilia Romagna
... for very hot temperatures in summer and cold temperatures in winter, and which favor fermentation, acetification and maturation processes. «Indian Wine Academy, 十一月 13»
Do it yourself wine
The most common infection is the Acetobacter, which will turn your wine into vinegar by a process of acetification. The only good thing is that ... «Trinidad News, 十二月 09»