Chemistry and Technology of Wines and Liquors

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Post prohibition in the United States brought a renewed interested in the beverage arts. The authors of this book offer wine and spirits making as an art on the level of weaving, pottery and smelting-arts that did not require a great amount of scientific development, yet have reached a level of artistic perfection. Given this historical background, Wines and Liquors provides a general overview as well as detailed science on the production of wine and spirits including: fermentation, sugars, yeasts, malting, distillation and even some recipes for cordials. This book remains as relevant today as when originally published in 1935.