蒸馏历史

Since 1438 burned water is mentioned in the high noble German County of Katzenelnbogen [2] .自1438年烧毁水是提到，在高崇高的德语县卡岑埃尔恩博根 [ 2 ] 。 It was served in a long, tall glass called goderulffe.据曾任职于长期，高玻璃所谓goderulffe 。

Beer and wine were historically limited to a maximum alcohol content of about 15% by volume, beyond which yeast is adversely affected and cannot ferment. 啤酒和葡萄酒均在历史上只限于最高酒精含量约15 ％ ，数量，超出酵母是不利的影响，不能发酵。 Alcohol levels higher than 15 percent have been obtained in a number of ways.酒精水平高于15 ％ ，已获得在若干方面。

Wine heated in an animal bladder draws out water and leaves alcohol behind (the bladder has a natural property which removes water), but there is no evidence this method was used before modern times. [ citation needed ]葡萄酒在激烈的动物膀胱提请水和酒精的叶片背后（膀胱有一个天然的财产，删除水） ，但目前并没有证据显示这种方法是用前现代的时代。 [ 引文需要 ]

The first evidence of distillation comes from Babylonia and dates from the 2nd millennium BC .第一次蒸馏的证据来自巴比伦和日期，从第二千年卑诗省 。 Specially shaped clay pots were used to extract small amounts of distilled alcohol through natural cooling for use in perfumes.特殊形状粘土盆被用来提取少量的蒸馏酒精透过自然冷却使用的香水。 By the 3rd century AD, alchemists in Alexandria , Egypt , may have used an early form of distillation to produce alcohol for sublimation or for colouring metal. [ citation needed ]由第三世纪的广告， alchemists在埃及 亚历山大 ，可能有用于早期形式蒸馏生产酒精的升华或填色金属。 [ 引文需要 ]

[ edit ] Middle East [ 编辑 ] 中东

Alcohol was fully purified for the first time by Muslim chemists in the 8th and 9th centuries. [3] The development of the still with cooled collector—necessary for the efficient distillation of spirits without freezing—was an invention of Muslim alchemists during this time.酒精是完全纯化为第一次由穆斯林化学家 ，在第八和第九世纪。 [ 3 ]的发展， 仍然与水冷式集电极-有必要为有效率的蒸馏烈酒，没有冻结，是一项发明的穆斯林a lchemists在这段时间。 In particular, Geber (Jabir Ibn Hayyan, 721–815) invented the alembic still; he observed that heated wine from this still released a flammable vapor, which he described as "of little use, but of great importance to science".特别是， 贾比尔 （贾比尔伊本hayyan ， 721-815 ）发明了alembic仍然;他指出，激烈的葡萄酒从这个仍然发表了一份易燃蒸气，这是他形容为“没有多大用处，但非常重要的科学” 。 Not much later Al-Razi (864–930) described the distillation of alcohol and its use in medicine.没有多大稍后基地- razi （ 864-930 ）所描述的蒸馏酒精和其在使用中医药。 By that time, distilled spirits had become fairly popular beverages: the poet Abu Nuwas (d. 813 ) describes a wine that "has the colour of rain-water but is as hot inside the ribs as a burning firebrand".到那个时候，蒸馏烈酒已成为相当受欢迎的饮料： 诗人 阿布nuwas （四813 ）介绍了一种葡萄酒， “有颜色的雨水，但是作为热内肋骨作为一个燃烧firebrand ” 。 The terms "alembic" and "alcohol", and possibly the metaphors "spirit" and aqua vitæ ("life-water") for the distilled product, can be traced to Arabic alchemy . [3]条款“ alembic ”和“酒精” ，并在可能的隐喻“精神”和粪vitæ （ “生命水” ）为蒸馏产品，可以追溯到阿拉伯语炼金术 。 [ 3 ]

Names like "life water" have continued to be the inspiration for the names of several types of beverages, like Gaelic whisky , Scandinavian akvavit , French eaux-de-vie and possibly vodka .名称，如“生命水”继续得到灵感的姓名，几种类型的饮料，如盖尔 威士忌 ， 斯堪的纳维亚 akvavit ， 法语 eaux -德- VIE和可能的伏特加酒 。

[ edit ] Central Asia [ 编辑 ] 中亚

Freeze distillation , the "Mongolian still", is known to have been in use in Central Asia sometime in the early Middle Ages . 冻结蒸馏 ， “蒙藏仍然是” ，是众所周知的已使用了在中亚地区的某个时候在中世纪早期 。 The first method involves freezing the alcoholic beverage and removing water crystals.第一种方法，涉及冻结酒精饮料和消除水晶体。 The freezing method had limitations in geography and implementation and thus did not have widespread use, but remained in limited use, for example during the American colonial period applejack was made from cider using this method. [ citation needed ]冻结方法都有一定的局限性，在地理和实施，因此并没有广泛使用，但仍然在有限的使用，例如在美国殖民时期applejack是由苹果酒使用此方法。 [ 引文需要 ]

[ edit ] Medieval Europe [ 编辑 ] 欧洲中世纪

Distilled alcohol beverages first appeared in Europe in the mid- 12th century among alchemists, who were more interested in medical "elixirs" than making gold from lead.蒸馏酒精饮料最早出现在欧洲，中12世纪之间的alchemists ，谁更感兴趣的医疗“药方”比金铅。 It first appears under the name aqua ardens (burning water) in the Compendium Salerni from the medical school at Salerno .它第一次出现的名义下， 王水ardens （燃烧的水）在汇编中salerni从医学院在萨勒诺 。 The recipe was written in code, suggesting it was kept a secret. Taddeo Alderotti in his Consilia medicinalis referred to the "serpente" which is believed to have been the coiled tube of a still.食谱写在代码中，暗示这是保持一个秘密。 taddeo alderotti在他的consilia medicinalis提到“ serpente ” ，这是相信已连续一条管道仍在。

Paracelsus gave alcohol its modern name, taking it from the Arabic word which means "finely divided", in reference to what is done to wine. 帕拉塞尔苏斯了酒精及其现代的名称，把它从阿拉伯语单词的意思是“精细分割” ，在提到什么是做的葡萄酒。 His test was to burn a spoonful without leaving any residue.他的测试是烧伤一勺不留任何残留。 Other ways of testing were to burn a cloth soaked in it without actually harming the cloth.其他方式的测试，以烧伤布浸泡在它没有实际损害布。 In both cases, to achieve this effect the alcohol had to have been at least 95 percent, close to the maximum concentration attainable through fractional distillation (see purification of ethanol ).在这两种情况下，要达到这个效果的酒精已已至少有95 ％ ，接近最高浓度达到通过分数蒸馏（见纯化乙醇 ） 。

Claims on the origins of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century when Irish whiskey , German Hausbrand and German brandy can all be safely said to have arrived.的债权的起源具体饮料的争议，往往引用的民族自豪感，但他们可能后， 12世纪时， 爱尔兰威士忌 ，德语豪斯布兰德和德国白兰地 ，都可以安全地说，已抵达。 These beverages would have had much lower alcohol content than the alchemists' pure distillations (around 40 percent by volume), and were likely first thought of as medicinal elixirs.这些饮料会已大大降低酒精含量比alchemists '纯distillations （ 40 ％左右，由上卷） ，并有可能第一的思想，作为药用的药方。 Consumption of distilled beverages rose dramatically in Europe in and after the mid 14th century, when distilled liquors were commonly used as remedies for the Black Death .消费蒸馏饮料的大幅度增加在欧洲的和中期以后，十四世纪时，蒸馏酒，被普遍采用，作为补救措施，为黑死病 。 Around 1400 it was discovered how to distill spirits from wheat, barley, and rye beers; even sawdust was used to make alcohol, a much cheaper option than grapes.围绕1400年它被发现如何蒸馏烈酒，从小麦，大麦，黑麦啤酒;木屑，甚至被用来制造酒精，便宜得多的选择比葡萄。 Thus began the "national" drinks of Europe: jenever (Belgium and the Netherlands), gin (England), schnapps (Germany), grappa (Italy), akvavit (Scandinavia), vodka (Russia and Poland), rakia (the Balkans), poitín (Ireland).因此，开始了“国家”饮品欧洲： jenever （比利时和荷兰） ， 琴酒 （英格兰） ， schnapps （德国） ， grappa （意大利） ， akvavit （斯堪的纳维亚） ， 伏特加 （俄罗斯和波兰） ， rakia （巴尔干） ， poitín （爱尔兰） 。 The actual names only emerged in the 16th century but the drinks were well known prior to that date.实际的名字只出现在16世纪，但饮料被人所共知的该日期之前。

[ edit ] Modern distillation [ 编辑 ] 现代蒸馏

The actual process of distillation itself has not changed since the 8th century.实际的过程中蒸馏本身并没有改变，自第八世纪。 There have, however, been many changes in both the methods by which organic material is prepared for the still and in the ways the distilled beverage is finished and marketed.有，不过，被许多变化，在这两个方法，其中的有机物质，是准备仍然和在方法蒸馏饮料是成品和销售。 Knowledge of the principles of sanitation and access to standardised yeast strains have improved the quality of the base ingredient; larger, more efficient stills produce more product per square foot and reduce waste; ingredients such as corn , rice , and potatoes have been called into service as inexpensive replacements for traditional grains and fruit.原则的知识卫生和进入标准化的酵母菌株，改善了高质量的原料基地;更大，更有效的剧照生产更多的产品每平方英尺和减少废物;成分如玉米 ， 大米 ， 土豆被称为投入服务作为廉价替代传统的谷物和水果。 Chemists have discovered the scientific principles behind aging, and have devised ways in which aging can be accelerated without introducing harsh flavours.化学家发现，科学背后的原则，老化，已制订办法，使老化，可以加快引入苛刻的风味美食。 Modern filters have allowed distillers to remove unwanted residue and produce smoother finished products.现代过滤器允许distillers ，以消除有害的残留物和生产顺畅成品。 Most of all, marketing has developed a worldwide market for distilled beverages among populations which in earlier times did not drink spirits.最重要的是，市场营销，制定了全球市场为蒸馏饮料之间的人口，这在以前的时代并没有喝烈酒。

Microdistilling is a trend that began to develop in the United States following the emergence and immense popularity of microbrewing and craft beer in the last decades of the 20th century. microdistilling是一个趋势，开始发展，在美国之后的出现和巨大的民望microbrewing和精酿啤酒 ，在过去几十年的20世纪。 It is specifically differentiated from megadistilleries in the quantity, and arguably quality, of output.这是有区别的，特别从megadistilleries在数量，可以说是质量，产量。

In most jurisdictions, including those which allow unlicensed individuals to make their own beer and wine , it is illegal to distill beverage alcohol without a license - with the notable exception of New Zealand where personal alcohol distillation is legal (although selling still requires an appropriate license). [4] Although illegal, moonshining has a long tradition in some locations.在大多数司法管辖区，包括那些允许无牌个人作出他们自己的啤酒和葡萄酒 ，它是非法的蒸馏酒精饮料，无牌-与显着的例外新西兰个人酒精蒸馏是合法的（虽然销售还需要一个适当的许可） 。 [ 4 ] ，虽然非法， moonshining有着悠久的传统，在一些地点。

[ edit ] Chemical profile [ 编辑 ] 化学调剖

A distilled beverage is typically manufactured by distillation, aging if applicable and dilution to the set percentage of ethanol .一蒸馏饮料通常是制造蒸馏，老化，如果适用，并稀释到定的百分比乙醇 。

Distillation is done at least twice, due to the chemistry involved.蒸馏是这样做至少两次，由于化学所涉及的。 Copper is typically used as a chemically near-inert metal for the equipment.铜通常是用来作为化学附近的惰性金属的设备。 However, it is still very much a transition metal catalyst , and catalyzes the formation of poisonous and harmful by-products, such as urethane .不过，它在很大程度上仍然是一过渡金属 催化剂 ， 催化形成的有毒，有害副产物，如聚氨酯 。 Removal of these is necessary and warrants a second distillation step.拆除这些是必要的和认股权证的第二次蒸馏的一步。 Most "colored" alcohols are distilled in a batch process, but continuous processes are found in the production of flavorless vodka and similar drinks.最“色”醇蒸馏在一个批处理过程，但持续的过程，发现在生产flavorless 伏特加及类似的饮料。

After distillation, the alcohol may be aged in traditional oak casks.蒸馏后，酒精可能是年龄在传统的橡树木桶。 Whiskey, for example, is aged at 77%.威士忌，举例来说，是年龄在77 ％ 。 Dilution is done to attain the standard percentage, from 30 to 80%.稀释做是为了达到标准的百分比，从30日至80 ％ 。 The (arbitrary) percentage of 40% is the most common "standard". （任意）的百分比为40 ％是最常见的“标准” 。 However, a lower percentages such as 38% may make the drink more palatable.不过，较低的百分比，如38 ％ ，可能会使酒后更适口。 Also people often mix water into the drink to suit their tastes.此外，人们往往混合水成酒后，以切合他们的口味。

The final drink contains water, ethanol , fusel oils , and flavoring compounds.最后酒后载水， 乙醇 ， 杂醇油 ，调味品和化合物。 In some cases, sugar is added.在某些情况下，糖是补充。 Fusel alcohols are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste.杂醇醇高级醇比乙醇，是轻度毒性，并有强烈的，令人嗅觉和味觉。 Fusels in moderate quantities are considered to be essential parts of the taste profile of flavored drinks such as whiskey and cognac . fusels在温和的量被认为是主要部件的味道，简介调味饮料，如威士忌和白兰地 。 In drinks intended to be relatively flavorless (such as vodka ), they are defects.在饮料，打算相对flavorless （如伏特加 ） ，他们的缺陷。 Incompetently distilled drinks also contain distillation heads, which are poisonous in large amounts and consist mostly of methanol and foul-smelling byproducts of fermentation. incompetently蒸馏饮料也含有蒸馏元首，这是有毒的，在大量和构成大多是甲醇和臭-闻的副产品发酵。

[ edit ] Etymology [ 编辑 ] 词源

The source for "liquor" and its close relative, liquid , come from the Latin verb liquere , meaning "to be fluid."来源为“酒”和其近亲， 液态 ，来自拉丁语动词liquere ，意思是“被流体” 。 According to the Oxford English Dictionary , an early use of the word in the English language, meaning simply "a liquid", can be dated to at least 1225.根据英国牛津英文字典 ，早日一词的使用中，英文语言，意思是简单的“液体” ，可以追溯到至少1225年。 The first use OED mentions in reference to a "liquid for drinking" comes from the early to mid 1300s, while its reference to an intoxicating alcoholic drink appears by at least the 16th century.首先使用办公室提到，在参考“液体的饮用水”来自年初至年中1300 ，而其参考和令人陶醉的酒精饮料，似乎至少由16世纪。