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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

168