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The Liquor Industry 345 THE LIQUOR INDUSTRY 345 TABLE 38. WINE EXPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1925, INCLUSIVE 346 STATISTICS OF THE LIQUOR INDUSTRY TABLE 39, WINE IMPORTS AS SHOWN BY THE REPORTS OF THE BUREAU OF FOREIGN AND DOMESTIC COMMERCE, FISCAL YEARS 1901 TO 1931, INCLUSIVE THE LIQUOR INDUSTRY 347 TABLE 40. APPARENT CONSUMPTION OF WINE IN THE UNITED STATES, FISCAL YEARS 1912 TO 1932, INCLUSIVE TABLE 41. INTERNATIONAL TRADE IN WINES 1930 (In thousands of gallons) * Estimated. f Less than 1,000 gallons. Source: International Yearbook of Agricultural Statistics. SELECTED BIBLIOGRAPHIES * YEASTS AND FERMENTATION AHRENS. Das Gahrungs-Problem. In Sammlung Chemischer & Technischer Vortraege. Vol. II. Stuttgart, 1902. ALLEN, PAUL W. Industrial Fermentation. New York, 1926. BITTING, K. G. Yeasts and Their Properties. (Purdue Uni- versity Monograph Series, No. 5.) BUCHNER, E. H., and M. HAHN. Die Zymase Gahrung. Miinchen, 1903. EFFRONT. Biochemical Catalysts. New York, 1917. GREEN-WINDISCH. Die Enzyme. Berlin, 1901. GUILLIERMOND, A. The Yeasts. New York, 1920. HANSEN, E. CHR. Practical Studies in Fermentation. London, 1896. HARDEN, ARTHUR. Alcoholic Fermentation. London, 1923. HENRICI, A. T. Molds, Yeasts, and Actinomycetes. New York, 1930. JORGENSEN. Micro-Organisms of Fermentation. London, 1900. KLOECHER. Fermentation Organisms. London, New York, 1903. LAFAR. Technical Mycology. London, 1910. MAERCKER. Handbuch der Spiritusfabrikation. Berlin, 1908. MATTHEWS, CHAS. G. Manual of Alcoholic Fermentation. London, 1901. OPPENHEIMER. Dis Fermente. Leipzig, 1913-29. RIDEAL, SAMUEL. The Carbohydrates and Alcohol. London, 1920. *The student will find directions to further bibliographies on all of the topics included here, except whiskey, in: West and Berolzheimer. Bibliography of Bibli- ographies on Chemistry and Chemical Technology. Washington, 1925, 1929, 1932. 348 SELECTED BIBLIOGRAPHIES 349 DISTILLATION. PRACTICAL AND THEORETICAL ELLIOT, C. Distillation in Practice. London, 1925. ELLIOT, C. Distillation Principles. London, 1925. HAUSBRAND, E. Principles and Practice of Industrial Distilla- tion. Trans, from the 4th German ed. by E. H. Tripp. London, 1925. ROBINSON, C. S. The Elements of Fractional Distillation. New York, 1930. YOUNG, SYDNEY. Distillation Principles and Processes. Lon- don, 1922. ALCOHOL FARMER, R. C. Industrial and Power Alcohol. London, 1921. FOTH, GEORGE. Handbuch der Spiritus Fabrikation. Berlin, 1929. FRITSCH, J., and VASSEUX, A. Traite Theoretique et Practique de la fabrication de L'alcool et de Produits Accessoires. Paris, 1927. MclNTOSH, JoHN^G. Industrial Alcohol. London, 1922. SIMMONDS, CHAS. Alcohol: Its Production, Properties, Chem- istry and Industrial Applications. London, 1919. DE VOL, EVERETT T. A Farmers' Practical Treatise on Fer- mentation, Distillation and General Manufacture of Alcohol from Farm Products with Subsequent Denaturing. Omaha, 1921. WRIGHT, FREDERICK B. Alcohol from Farm Products. New York, 1933. DISTILLED LIQUORS DE BREVANS, J. La Fabrication des Liqueurs. Paris, 1897. FOTH, GEORGE. Handbuch der Spiritus Fabrikation. Berlin, 1929. KULLMANN, OTTO. Die Spirituosen Industrie. Leipzig, 1912. MACDONALD, AENEAS. Whiskey. Porpoise Press, Edinburgh, 1930. PIAZ, A. DAL. Die Cognac und Wein Spirit Fabrikation so wie die Trester und Hefebranntweinbrennerei. Wien, 1891. ROCQUES, X. Les Eaux-de-vie et Liqueurs. Paris, 1898. 350 SELECTED BIBLIOGRAPHIES ROGERS^ ALLEN. Industrial Chemistry. New York, 1926. SCHEDEL, C. F. B. Der Distillateur. Leipzig, 1921. WINES ALWOOD, WILLIAM B. Experiments in cider making applicable to farm conditions and notes on the use of pure yeast in wine making. Bull. 129, U. S. Bur. of Chem., 1909. BABO, A. VON, and MACH. Handbuch des Weinbaues and der Kellerwirtschaft, 4. Auflage. Berlin, 1910. EARTH, MAX. Kellerbehandlung der Traubenweine, 2. Auflage. Stuttgart, 1903,. BENEVEGNIN, LUCIEN, and others. Manuel de Vinification. Payot et cie., Lausanne, 1930. BIOLETTI, FREDERICK T. Defecation of Must for White Wine. California Agricultural Experiment Station, Circular 22. Berkeley, 1906. BIOLETTI, FREDERICK T. Manufacture of Dry Wines in Hot Countries. California Agricultural Experiment Station, Bulletin 167. 1905. BIOLETTI, F. T., and CRUESS, W. V. The Practical Application of Improved Methods of Fermentation in California Wines during 1913 and 1914. California Agricultural Experi- ment Station, Circular 140. 1915. BIOLETTI, F. T. The principles of wine making. California Agricultural Experiment Station, Bulletin 213. 1911. BIOLETTI, F. T. The Best Wine Grapes for California. Cali- fornia Agricultural Experiment Station, Bulletin 193. 1907. BIOLETTI, FREDERICK T. Winery Directions. California Agri- cultural Experiment Station, Circ. 119. 1914. BIOLETTI, FREDERICK T. The practical application of improved methods of fermentation in California wineries during 1913 and 1914. California Agricultural Experiment Station, Circ. 140. 1915. BOULLANGER, EUGENE. Distillerie Agricole et Industrielle Eaux-de-vie de Fruits. Paris, 1924. DE BREVANS, J. La Fabrication des Liqueurs. Paris, 1897. SELECTED BIBLIOGRAPHIES 351 COSTE-FLORET, P. Precedes Modernes de Vinification. 1. Vin Rouges. Paris, 1899. 2. Vin Blanc. Paris, 1903. 3. Les Residus de la Vendage. Paris, 1901. CUNIASSE, L. Memorial du Distillateur Liquoriste. Paris, 1925- DUBOR, GEORGES DE. Viticulture et Vinification Moderne. Paris, 1894. EMERSON, E. R. The Story of the Vine. New York and Lon- don, 1902. FRITSCH, J. Nouveau Traite de la Fabrication des Liqueurs. Paris, 1926. GRAZZI-SONCINI, G. Wine. Classification, Wine Tasting, Qual- ities and Defects. Translated by F. T. Bioletti. Sacra- mento, 1892. GUNTHER. Die Gesetzgebung des Auslandes fiber den Verkehr mit Wein. Berlin, 1910. HAYNE, ARTHUR PERONNEAU. Bull. 117, Agricultural Experi- ment Station. University of California, 1897. HUSMANN, GEORGE, and others. American Grape Growing and Wine Making. New York, 1919. KULISCH, P. Sachgemasse Weinverbesserung. Berlin, 1903. LARRONDE, EUGENE. Vins et Boissons. Paris, 1894. MEISSNER, RICHARD. Untersuchung der Weinplize. Stuttgart, 1901. MENOTTI DAL PIAZ, A. Handbuch des Praktischen. Wein- baues, 1908. NESSLER-WINDISCH. Die Bereitung, Pflege, und Untersuchung des Weines, 8. Auflage. Stuttgart, 1907. PIQUE, RENE. Vinification et Alcoolisation des Fruits Tropicaus et Produits Coloniaux. Paris, 1908. RHEINBERG, H. Herstellung von Schaumwein unter Obst Schaumwein. Leipzig, 1913. ROGERS, ALLEN. Industrial Chemistry. New York, 1926. SCHMITTHENNER, F. Weinbau und Weinbereitung. Leipzig, 1911. SEMICHON, L. Traite des Maladies des Vins. Paris, 1905. 352 SELECTED BIBLIOGRAPHIES SHEEN, JAMES R. Wines and other Fermented Liquors. Lon- don, 1864. SIMON, ANDRE L. Wines and the Wine Trade. London, 1921. SIMON, ANDRE L. Bibliotheca Vinaria; a bibliography of books and pamphlets dealing with viticulture, wine making, distil- lation, management, sale, taxation, use and abuse of wines and spirits. G. Richards, Ltd., London, 1913. THORPE, EDWARD. Dictionary of Applied Chemistry, Vols. i to 7. 1921-1927. THUDICHUM, J. L. W. A Treatise on Wines. London, 1896. University of California College of Agriculture. Report of the Viticultural Work during 1887 to 1895. Sacramento, 1896. VENTA, J. Les Levures dans la Vinification. Paris, 1911. VENTRE, JULES. Traite de Vinification Pratique et Rationnelle. Montpettier, 1930-31. VISETELLY, HENRY. A History of Champagne with Notes on other Sparkling Wines of France. New York and London, 1882. WILEY, HARVEY W. American Wines at the Paris Exhibition in 1900: their composition and character. Also a mono- graph on the manufacture of wines in California by Henry Lachmann. U. S. Bur. of Chemistry. Bull. 72. 1903. WINDISCH, K. Die chemischen Vorgange beim Werden des Weines. Stuttgart, 1906. WORTMANN, JULIUS. Die wissenschaftlichen Grundlagen der Weinbereitung und Kellerwirtschaft. Berlin, 1905. ANALYSIS CUNIASSE, L. Memorial du Distallateur Liquorist Paris, 1925. GRIFFIN, JOHN J. Chemical Testing of Wines and Spirits. Lon- don, 1872. LEACH, A. E. Food Inspection and Analysis. New York, 1920. PRESCOTT, ALBERT B. Chemical Examination of Alcoholic Liquors. New York, 1880. ROCQUES, X. Encyc. Scient. des aide mem. Sect, de L'ingenieur. Paris. Page 198. SELECTED BIBLIOGRAPHIES 353 ROSENHEIM, OTTO, and SCHIDROWITZ, PHILLIP. On some Analyses of Modern "Dry" Champagne. In the Analyst 25, 6-9, 1900. Royal Commission on Whiskey and Other Potable Spirits. Re- port and Appendix. 19089. TOLMAN, L. M., and TRESCOT, T. C. A Study of the Methods for the Determination of Esters, Aldehydes and Furfural in Whiskey. Jour. Am. Chem. Soc. 28, 1619-29 ( 1906). WILEY, H. W. Beverages and their Adulteration. Philadel- phia, 1919. STATISTICS Bureau of Industrial Alcohol. Statistics Concerning Intoxica- ting Liquors. U. S. Treas. Dept. Washington, 1932. International Yearbook of Agricultural Statistics. Rome, 1930. ROLLER, ARNOLD. La Production et la Consommation des Boissons Alcooliques dans les Different Pays. Bur. Internat. Centre L'Alcoolisme. Lausanne, 1925. Rep. of the Bur. of Foreign and Domestic Commerce. U. S. Dept. Comm. Washington, 1901 date. INDEX Absinthe, 203 Applejack, 152 Acetaldehyde, 22, 23 Apple, varieties, 188 "<i Acid-alcohol ratio in wine, 259 premier-jet" still, 141 Acid conversion process, no, in Arrack, 153 Acidity, charge during fermentation, 168 Ascospores, 48 function of, 162 Ash, alkalinity of, 276 total, determination of, 278, 288 determination of, 275, 287 volatile, determination
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