 Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...  Foods and their adulteration - Side 627av Harvey Washington Wiley - 1911 - 641 siderUten tilgangsbegrensning - Om denne boken
 | 1908 - 696 sider
...(1.0) gram of grape solids, and not less than thirteen-hundredths (0.13) gram of grape ash. 3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, 'Without distillation, of an infusion of barley malt or cereals whose starch has .been converted by... | |
 | 1916 - 126 sider
...the fact that the product is not cider vinegar. According to the State Board of Health regulations, vinegar is "the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is laevo-rotary and contains not less than four grams of acetic acid and not less than one... | |
 | 1905 - 406 sider
...cubic centimeters (20°Ci of the vinegar contains not less than ten (10i milligrams of phosphoric acid, and requires not less than thirty (30) cubic ,centimeters...Wine vinegar, grape vinegar, is the product made by alcoholic and subsequent acetous fermentations of the juice of grapes and contains in one hundred (100)... | |
 | 1905 - 462 sider
...of Agriculture under authority of Congress are in part as follows:* Vinegar, cider vinegar, or apple vinegar is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is laevorotatory, and contains not less than 4 grams of acetic acid, not less than 1.6 grams... | |
 | 1905 - 664 sider
...distillation, of an infusion of barley malt or cereals whose starch has been converted by malt. 4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of -sugar, sirup, molasses, or refiner.s sirup. 5. (Hueose vinegar is the product made by... | |
 | Connecticut Agricultural Experiment Station - 1905 - 590 sider
...hundred (100) cubic centimeters. The water-soluble ash from one hundred cubic centimeters of the vinegar requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize the acidity and contains not less than ten (to) milligrams of phosphoric acid (P2Os). 2. Wine vinegar,... | |
 | United States. Bureau of Chemistry - 1905 - 888 sider
...neutralize its alkalinity and contains not leas than nine (9) milligrams of phosphoric acid (P,06). 4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of a sugar, simp, molasses, or refiners' sirup, and contains, in one hundred (100) cubic... | |
 | 1905 - 534 sider
...(1.4) grams of grape solids,. and not less than thirteen-hundredths (0.13) gram of grape ash. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley, malt or cereals, whose starch has been converted by... | |
 | Vermont. State Board of Health - 1905 - 1256 sider
...(1.0) gram of grape solids, and not less than thirteen-hundredths (0.13) gram of grape ash. 3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt,... | |
 | Indiana State Board of Health - 1905 - 416 sider
...fourtenths (1.4) grams of grape solids, and not less than thirteen-hundredths (0.13) gram of grape ash. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley, malt or cereals, whose starch has been converted by... | |
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