The Making of Corks - Slides

A selection of slides displaying the process of cork making. There are seven slides displayed, but the collection is forty three in total.

Photograph - The Home of Bacardi, Santiago de Cuba

A photograph of "The Home of Bacardi - Santiago de Cuba" from a folder containing six photograph in total. The package was created by Bacardi and contains photographs of historical places at Santiago de Cuba.

Central Europe Labels

A selection of European alcohol labels, including: Grandezza Dansk Frugivinsfabrikat, Max and Moritz Perlwein, Gumpoldskirchner Konigswein Neuburger, Jisenski Biser.

Article - Chardonnay

An article published by the Wine Advisory Board in California, that discusses the history, culture and process of making Chardonnay.

L'Encyclopedie Contemporaine - Les Eaux-De-Vie Des Charentes

An article, in french, about the history and richness of Cognac.

The Vineyards of Champagne

An article with illustrations that discusses the vineyards of Champagne. The article remarks on the history of wine, regions where the grapes are grown, and the types of wines produced by the vineyards. There are sixteen illustrations that display the process, including "The 'Foudres' - Large casks wherein the wines are blended".

The Vintage in France: Bordeaux and the Claret Districts

An article about the wine culture in France and the many districts known for their quality wine. The article focuses on Bordeaux wine making and includes illustrations of the city of Bordeaux and The Chateau Lafitte, Medoc, Near Bordeaux.

Hedges & Butler Advertisement

An advertisement for Hedges & Butler, Wine Merchants to the Queen, in London, England. The advertisement lists the prices for: Sherries, Ports, Clarets, Champagnes, Burgundies, and Madeiras.

Atlas de France Vinicole, 1946

An atlas of wines of France from a series. This particular Atlas is from the year 1946 and includes photographs, maps and descriptions. The descriptions are in French, English and Italian.

President's Report to the Directors, Year 1963

The report reads: "The Company's sales in 1963 showed a decline of 5.6% in gallons and 6% in value. In spite of this, the net profit is $119, 706.03; down 3.8% from 1962. Increased competition from heavy advertising campaigns by the larger companies and a substantial upward trend in the sales of imported wines are the two main factors for our reduction in sales. Sales through all retail wine stores in Ontario are declining due to the large number of Liquor Control Board of Ontario Stores which have been opened in the past year. The 1963 vintage was very successful amounting to over 500,000 gallons raising our total inventory to well over a million gallons for the first time in history. By holding our overhead down and keeping the quality of our products at a high level, we hope to show a better profit in 1964.

Barnes Wines, Limited By-Law No. 72

The By-Law reads: "Whereas it is deemed expedient to vary the manner of the payment of dividends to Shareholders of the Company and consequently necessary to repeal By-Law No. 64 of the Company. Now therefore be it enacted and it is hereby enacted as a By-Law of the Company: 1. That By-Law No. 64 of the Company, passed the 25th day of January, 1941, be and the same is hereby repealed."

Barnes Wines, Limited By-law No. 73

The By-Law summary reads: "A By-Law to authorize payments to certain employees in lieu of benefits provided for other employees under a retirement plan."

Les politiques et pratiques commerciales québécoises en matière de boissons alcooliques dans le contexte du droit commercial international

"Mémoire présenté à la Faculté des études supérieures en vue de l'obtention du grade de Maîtrise en Droit (LL.M.)"

Une ville bien arrosée : Montréal durant l'ère de la prohibition (1920-1933)

Au début des années 1920, la ville de Montréal se retrouve dans une situation assez unique. À l’époque, les États-Unis et toutes les provinces canadiennes à l’exception du Québec ont adopté la prohibition de la vente d’alcool. Mais même au Québec, environ la moitié de la population de la province est alors touchée par des prohibitions locales (votées au niveau municipal), des prohibitions qui ont largement perduré tout au long de la période à l’étude. Durant cette ère de prohibition de l’alcool nord-américaine, Montréal est la plus grande ville, et une des seules sur le continent non régie par une loi sur la prohibition. C’est aussi celle qui dispose des lois les plus libérales envers l’alcool des deux côtés du 49ème parallèle grâce à la création de la Commission des Liqueurs de Québec (CLQ), le premier système de contrôle gouvernemental de l’alcool en Amérique du Nord. C’est dans ce contexte que Montréal devient une rare oasis dans un continent assoiffé et le plus grand cobaye du modèle de contrôle gouvernemental de l’alcool. Ce mémoire examine les impacts de cette conjoncture sur le développement de cette ville, de son industrie touristique, de sa vie nocturne et de sa réputation. En premier lieu, le mémoire présente une mise en contexte de la situation aux États-Unis, au Canada et au Québec afin de faire ressortir le caractère unique de Montréal pendant cette période. En deuxième lieu, l’essor du tourisme dit « de liqueur » et de la vie nocturne montréalaise, à la fois légale et illicite, est exploré. En dernier lieu, le mémoire met au jour l’impact que cette conjoncture a eu sur la construction de la réputation de la ville à travers l’examen des écrits des anti- et pro-prohibitionnistes qui ont chacun propagé des visions idéalisées et démonisées de cette ville « bien arrosée », ainsi que des documents associés à l’essor du tourisme, tels que les chansons, les guides touristiques et les récits de voyage, qui, pour leur part, ont présenté un image plus romancée de la métropole et associée à un refuge festif de la prohibition. Malgré leurs différences, ces trois visions de Montréal l’ont néanmoins associée à la liberté, que ce soit une liberté ordonnée, dangereuse ou bien émancipatrice. Ainsi, à partir de l’expérience de la prohibition et du tourisme de liqueur, Montréal devient connue comme une ville « ouverte », dans ses acceptions à la fois positives et négatives.

Application of Fermentation Techniques in the Utilization of Prawn Shell Waste

The present study aimed at the utlisation of microbial organisms for the production of good quality chitin and chitosan. The three strains used for the study were Lactobacillus plantarum, Lactobacililus brevis and Bacillus subtilis. These strains were selected on the basis of their acid producing ability to reduce the pH of the fermenting substrates to prevent spoilage and thus caused demineralisation of the shell. Besides, the proteolytic enzymes in these strains acted on proteinaceous covering of shrimp and thus caused deprotenisation of shrimp shell waste. Thus the two processes involved in chitin production can be affected to certain extent using bacterial fermentation of shrimp shell.Optimization parameters like fermentation period, quantity of inoculum, type of sugar, concentration of sugar etc. for fermentation with three different strains were studied. For these, parameters like pH, Total titrable acidity (TTA), changes in sugar concentration, changes in microbial count, sensory changes etc. were studied.Fermentation study with Lactobacillus plantarum was continued with 20% w/v jaggery broth for 15 days. The inoculum prepared yislded a cell concentration of approximately 108 CFU/ml. In the present study, lactic acid and dilute hydrochloric acid were used for initial pH adjustment because; without adjusting the initial pH, it took more than 5 hours for the lactic acid bacteria to convert glucose to lactic acid and during this delay spoilage occurred due to putrefying enzymes active at neutral or higher pH. During the fermentation study, pH first decreased in correspondence with increase in TTA values. This showed a clear indication of acid production by the strain. This trend continued till their proteolytic activity showed an increasing trend. When the available sugar source started depleting, proteolytic activity also decreased and pH increased. This was clearly reflected in the sensory evaluation results. Lactic acid treated samples showed greater extent of demineralization and deprotenisation at the end of fermentation study than hydrochloric acid treated samples. It can be due to the effect of strong hydrochloric acid on the initial microbial count, which directly affects the fermentation process. At the end of fermentation, about 76.5% of ash was removed in lactic acid treated samples and 71.8% in hydrochloric acid treated samples; 72.8% of proteins in lactic acid treated samples and 70.6% in hydrochloric acid treated samples.The residual protein and ash in the fermented residue were reduced to permissible limit by treatment with 0.8N HCI and 1M NaOH. Characteristics of chitin like chitin content, ash content, protein content, % of N- acetylation etc. were studied. Quality characteristics like viscosity, degree of deacetylation and molecular weight of chitosan prepared were also compared. The chitosan samples prepared from lactic acid treated showed high viscosity than HCI treated samples. But degree of deacetylation is more in HCI treated samples than lactic acid treated ones. Characteristics of protein liquor obtained like its biogenic composition, amino acid composition, total volatile base nitrogen, alpha amino nitrogen etc. also were studied to find out its suitability as animal feed supplement.Optimization of fermentation parameters for Lactobacillus brevis fermentation study was also conducted and parameters were standardized. Then detailed fermentation study was done in 20%wlv jaggery broth for 17 days. Also the effect of two different acid treatments (mild HCI and lactic acid) used for initial pH adjustment on chitin production were also studied. In this study also trend of changes in pH. changes in sugar concentration ,microbial count changes were similar to Lactobacillus plantarum studies. At the end of fermentation, residual protein in the samples were only 32.48% in HCI treated samples and 31.85% in lactic acid treated samples. The residual ash content was about 33.68% in HCI treated ones and 32.52% in lactic acid treated ones. The fermented residue was converted to chitin with good characteristics by treatment with 1.2MNaOH and 1NHCI.Characteristics of chitin samples prepared were studied and extent of Nacetylation was about 84% in HCI treated chitin and 85%in lactic acid treated ones assessed from FTIR spectrum. Chitosan was prepared from these samples by usual chemical method and its extent of solubility, degree of deacetylation, viscosity and molecular weight etc were studied. The values of viscosity and molecular weight of the samples prepared were comparatively less than the chitosan prepared by Lactobacillus plantarum fermentation. Characteristics of protein liquor obtained were analyzed to determine its quality and is suitability as animal feed supplement.Another strain used for the study was Bacillus subtilis and fermentation was carried out in 20%w/v jaggery broth for 15 days. It was found that Bacillus subtilis was more efficient than other Lactobacillus species for deprotenisation and demineralization. This was mainly due to the difference in the proteolytic nature of the strains. About 84% of protein and 72% of ash were removed at the end of fermentation. Considering the statistical significance (P