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Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 690
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 690
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Book Description
Author: Charles Dearing
Publisher:
ISBN:
Category : Grape juice
Languages : en
Pages : 32
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Book Description
Author: George Charles Husmann
Publisher:
ISBN:
Category : Grape juice
Languages : en
Pages : 738
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Book Description
Author: William Patton
Publisher:
ISBN:
Category : Temperance
Languages : en
Pages : 144
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Book Description
Author: Andrew F. Smith
Publisher: Columbia University Press
ISBN: 0231151160
Category : Cooking
Languages : en
Pages : 336
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Book Description
This volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition and its repeal and tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence.
Author: Richard Teachout
Publisher: Lulu.com
ISBN: 2981121197
Category : Religion
Languages : en
Pages : 150
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Book Description
"Grape Juice in the Bible" presents a strong case for the fact that Israel in Bible times had fresh grape juice as a healthy beverage. It also shows God's disapproval of alcoholic beverages for His people and details the great change in the approval of alcohol among Christians through the last 200 years in America. The reason for this book is clearly presented by a recent blog (aletheiabaptistministries.org): "It would be an uphill battle merely to advocate moderation in drinking as many conservatives do, but to come to a conclusion that total abstinence is a Biblical mandate, would place one immediately in the backwater of Christian social fellowships. But that is just the conclusion I've come to, not just because I find it the overwhelming norm of Christian history, or because the statistics on drinking grow increasingly alarming, but because I've become convinced that this is the only consistent biblical teaching."
Author: Doug Batchelor
Publisher:
ISBN: 9781580191463
Category : Alcohol
Languages : en
Pages : 32
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Book Description
Author: Gisela H. Kreglinger
Publisher: Wm. B. Eerdmans Publishing
ISBN: 0802867898
Category : Cooking
Languages : en
Pages : 300
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Book Description
Wine serves an important role both in Scripture and in the Christian church, but its significance has received relatively little theological attention in modern times. This book fills that gap. Viewing wine as a gift of God's created bounty and as a special symbol used pervasively throughout Scripture, Kreglinger canvasses the history of wine in the church, particularly its use in the Lord's Supper, discusses the fascinating process of winemaking, and considers both the health benefits of wine and the dangers of alcohol abuse. Offering a vision of the Christian life that sees God in all things - including the work of a vintner and the enjoyment of a well crafted glass of wine.
Author: Maria R. Kosseva
Publisher: Academic Press
ISBN: 0128010347
Category : Technology & Engineering
Languages : en
Pages : 758
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Book Description
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines
Author: New York (State). Legislature. Assembly
Publisher:
ISBN:
Category :
Languages : en
Pages : 1298
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Book Description
