細節
FABRONI, Adamo. Dell'arte di fare il vino. Florence: Giuseppe Tofani, 1787.
8o (190 x 135 mm). Engraved vignette on title-page, folding engraved plate at end. (Some scattered foxing.) Modern vellum, uncut.
FIRST EDITION. Fabroni was the first to promote modern ideas about the process of fermentation. His theory of the fermentation, which is discussed in the first part of this work, was influential throughout the 19th century. He maintained that fermentation represented the chemical decomposition of one substance by another, and that the ferment was an albumenoid substance. He also demonstrated that air was not necessary for fermentation to take place. Pasteur considered his work as the beginning of modern ideas on the subject. Garrison-Morton 2467; Simon Bibliotheca gastronomica 647; Simon Bibliotheca vinaria, p. 45; Norman 746.
8
FIRST EDITION. Fabroni was the first to promote modern ideas about the process of fermentation. His theory of the fermentation, which is discussed in the first part of this work, was influential throughout the 19th century. He maintained that fermentation represented the chemical decomposition of one substance by another, and that the ferment was an albumenoid substance. He also demonstrated that air was not necessary for fermentation to take place. Pasteur considered his work as the beginning of modern ideas on the subject. Garrison-Morton 2467; Simon Bibliotheca gastronomica 647; Simon Bibliotheca vinaria, p. 45; Norman 746.