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Industrie De La Distillation: Levures Et Alcools explores the industrial processes behind distillation, with a particular focus on the role of yeasts and the production of alcohols. Authored by Pierre Guichard, this book delves into the technical aspects of distillation, offering insights into the chemical and biochemical engineering involved. It examines the methods and technologies employed in the food and beverage industry, providing a comprehensive overview for professionals and students alike. This detailed study explores the intricacies of alcohol production, highlighting the significance of fermentation and the diverse applications of distilled products. A valuable resource for anyone interested in the science and technology of distillation. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.