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Beverages
—
A
Icoholic
last
is
present so
much
acetate
of
potash
is
formed
as
occasionally
to
vitiate
the
taste
of
the
liquid.
Fermentation.
—
Chemists
divide
fermentation
into
5
kinds,
viz.:
1.—
Saccharine
fermentation,
by
which
starch
and
gum
are
converted
into
sugar.
2.
—
Alcoholic
or
vinous
fermentation,
by
which
sugar
is
converted
into
alcohol.
3.
—
Viscous
or
mucilaginous
fermentation,
which
con-
verts
sugar
into
slime
or
mucilage
instead
of
alcohol.
4.
—
Acetous
fermentation,
by
which
alcohol
is
converted
into vinegar.
5.
—
Putrid
fermentation
or
putrefaction,
which
is
ex-
hibited
in
its
most
marked
form
in
the
putrefaction
of
animal
substances.
Preventing
Fermentation.
—
1.
—
According
to
the
Tech-
nologiste,
common
resin
prevents
the
formation
of
acetic
acid
in
fermented
liquids
without
having
any
disturbing
effect
on
the
process
of
alcoholic
fermentation.
The
pe-
culiar
effect
of
the
hop
may
be
due,
it is
suggested,
to
its
resinous
matter
rather
than
to
its
oils.
Resin
is
added
to
sweet
wines
in
Greece.
2.
—
Sodium
silicate
has
been
discovered
to
exert
a
very
decided
chemical
action
in
checking
alcoholic
fermenta-
tion,
in
this
respect
being
somewhat
similar
to borax,
al-
though
much
more
energetic.
A
small
quantity
of
the
silicate
will
entirely
arrest
the
fermentation
of
wine
and
also of
milk.
Second
fermentation,
Larpousse.
—
Inordinate
fermenta-
tion,
either
primary
of
secondary,
in
wine
or
any
other
fermented
liquid,
may
be
readily
checked
by
sulphura-
tion,
or
by
the
addition
of
sulphur,
mustard
seed,
or
sul-
phite
of
lime.
.
The
last
must,
however,
be
used with
discretion.
Stopping
fermentation.
—
Bottle
the
liquor
and
immerse
a
number
of
the
bottles,
with
the
mouths
only
projecting,
in
a
large
vessel
of
water.
Loosen
the
stoppers
and
heat
the
water
until
of
a
uniform
temperature
of
180°
F.,
then
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