fruit-alcohol defined in 1909 yearfruit-alcohol - Fruit-alcohol;
fruit-alcohol - The most important juicy fruit (cereals or grain will be separately considered) affording alcohol is undoubtedly the grape. For this purpose the just ripe unbruised grapes in bunches, are crushed in perforated boxes, and the exuding juice is collected in vats. The juice and the refuse ("marc") are fermented either separately or together. The resulting alcoholic liquid is distilled to afford genuine brandy or wine alcohol. Among other fruits that have been similarly utilised are apricots, cherries, peaches, currants, gooseberries, raspberries, strawberries, and figs. Acorns, freed from the shells, finely ground, mashed with malt, and allowed to ferment, yield an alcohol said to be equal to that from grain. Horse chestnuts might be turned to a similar useful account.
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