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Adriana La Loca

尽人事,听天命。

 
 
 

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2010-08-12 17:31:33|  分类: putclub |  标签: |举报 |字号 订阅

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  要放上blog这样比较有动力的哈!!

这算是一个新的开始吧,从简单的开始,虽然我还是懵懵的。

不过应该是个好开始。

Fresh师姐说普特好玩,我现在有空就玩玩吧!

 

From wine to brandy on this moment of science

Making wine is a biological process. Live yeast (酵母)added to grape juice digest the juice’s sugar giving off the alcohol as a byproduct. How much alcohol is produced depends on how much sugar the juice starts with. But 18% alcohol is about as strong as any wine can get before the yeast poisons itself and the fermentation(发酵) stops.

Brandy begins as wine but is then distilled(蒸馏,提取), raising the alcohol concentration(浓度) to the 40 or 50 percent, well above the level that would kill any yeast.

To see how’s distillation(蒸馏) works. Picture(想象) steam from a kettle(罐,壶) hitting a cold windowpane(玻璃板), where it condenses(凝结) and drips(滴) off. The water dripping off is called “distilled water(蒸馏水)”, which is different from tap water because it no longer contains the salts and minerals with much higher boiling points, which were left behind when the water in the kettle turned to steam.

Wine is roughly one part alcohol to five parts water. But the boiling point for alcohol is only 173 degrees Fahrenheit, 39 degrees lower than the boiling point for water.

So the wine and alcohol can be distilled into brandy by heating the wine to just over 173 degrees, hot enough to boil the alcohol, but not hot enough to boil the water.

The steam which is mostly alcohol, is then run through cold tubing(管) where it condenses and drips into a container.

Although the water doesn’t really boil , some water still evaporates(挥发蒸发) with the alcohol, which is why even the strongest liquor is not 100% alcohol, most of the water is left behind. Making wine is a biological process which is legal in most states. But remove the water to make brandy, and you’re committing a federal offense.

This moment of science is from Indiana University.

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