Les Nouvelles théories sur les ferments et les fermentations
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Les Nouvelles théories sur les ferments et les fermentations

Les Nouvelles théories sur les ferments et les fermentations


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About the Book

Jusqu'à ces derniers temps, toutes les fermentations étaient considérées comme produites par la décomposition spontanée d'une matière organique au sein du liquide fermentescible. On disait qu'au contact de l'air cette matière organique éprouve une altération particulière qui lui donne le caractère de ferment; on voyait en celui-ci un agent capable de communiquer un mouvement de décomposition. La levure de bière, il est vrai, était depuis longtemps connue: on savait qu'elle est formée de cellules, qu'elle est organisée; mais on n'établissait point de solidarité entre cet état d'organisation et les phénomènes de fermentation qu'elle détermine au sein des liquides sucrés tels que le jus de raisin ou le moût de bière. Turpin et après lui Cagniard-Latour, dans le premier tiers de ce siècle, avaient essayé vainement de démontrer l'existence d'une pareille solidarité; on refusa toujours de voir dans la fermentation alcoolique autre chose qu'une opération analogue à toutes les décompositions lentes rangées parmi les fermentations...


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Product Details
  • ISBN-13: 9783988816573
  • Publisher: Prodinnova
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 104 gr
  • ISBN-10: 3988816574
  • Publisher Date: 09 Dec 2023
  • Height: 229 mm
  • No of Pages: 28
  • Spine Width: 2 mm
  • Width: 152 mm


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