Framed Print : Jean-Antoine Chaptal
Framed Photos from Mary Evans Picture Library
Jean-Antoine Chaptal
JEAN-ANTOINE CHAPTAL comte de Chanteloup, French chemist, suggested adding sugar to speed fermentation of wine &c
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 579772
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10022957
1756 1832 Adding Antoine Chemist Comte Fermentation Speed Sugar Suggested Wine Chanteloup Chaptal
18"x14" Modern Frame
Introducing the captivating addition to our Media Storehouse Framed Prints collection: a stunning portrait of Jean-Antoine Chaptal, the renowned French chemist and politician. This exquisite print, sourced from the extensive archive of Mary Evans Picture Library, transports you back in time to the 18th century. Chaptal, known as Comte de Chanteloup, made significant contributions to the world of chemistry, most notably suggesting the addition of sugar to accelerate the fermentation process in winemaking. Bring this piece of historical art and scientific intrigue into your home or office space and elevate your decor with a touch of timeless sophistication.
16x12 Print in an MDF Wooden Frame with 180 gsm Satin Finish Paper. Glazed using shatter proof thin plexiglass. Frame thickness is 1 inch and depth 0.75 inch. Fluted cardboard backing held with clips. Supplied ready to hang with sawtooth hanger and rubber bumpers. Spot clean with a damp cloth. Packaged foam wrapped in a card.
Contemporary Framed and Mounted Prints - Professionally Made and Ready to Hang
Estimated Image Size (if not cropped) is 35.6cm x 40.6cm (14" x 16")
Estimated Product Size is 35.6cm x 45.7cm (14" x 18")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with portrait (vertical) orientation to match the source image.
EDITORS COMMENTS
This portrait captures Jean-Antoine Chaptal (1756-1832), a renowned French chemist who made significant strides in the scientific understanding of wine production. Known as Comte de Chanteloup, Chaptal is best remembered for his groundbreaking discovery that adding sugar to wine during fermentation could speed up the process without altering its taste. Born in Paris, Chaptal showed an early aptitude for science and mathematics. He studied at the École Normale Supérieure and went on to become a professor of chemistry at the École des Mines. Chaptal's extensive research in the field of chemistry led him to experiment with winemaking, and in 1791, he published his influential book "Essai sur la Propriétés Localisées des Corps," which included his findings on the role of sugar in fermentation. The addition of sugar to wine was a controversial idea at the time, as some believed it would negatively impact the taste. However, Chaptal's meticulous experiments and clear explanations won over many skeptics, and his method became widely adopted by winemakers. Chaptal's contributions to the world of winemaking were not limited to the laboratory, as he also served as the Minister of the Interior under Napoleon Bonaparte and played a crucial role in reorganizing the French wine industry. This photograph, taken in 1832, captures Chaptal in the twilight of his illustrious career. With a keen gaze and a furrowed brow, he appears deep in thought, perhaps pondering his next scientific discovery. The portrait serves as a testament to Chaptal's enduring legacy as a pioneering chemist and a visionary figure in the history of winemaking.
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