Scientists Reduce Cachaça Maturation from Years to Minutes (by wine-searcher.com)

Posted: January 1, 2013 by wynmaker in Alcohol, Oenology, Research, Vinification, Wine, Winemaking, World wine news
Tags: , , , , , , , , , , , , , , , , , , , ,

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Excuse me, waiter, but why is my caipirinha glowing?

Researchers in Brazil say they’ve found a faster way to age cachaça, the liquor used to make the country’s signature cocktail, the caipirinha: zap it with gamma radiation.

Cachaça, Brazil’s rum-like spirit, is often bottled as soon as it’s distilled but it can also be aged in barrels for three years or more, giving the spirit greater color, flavor and complexity.

Impatient scientists have discovered that a dose of gamma rays ionizes the cachaça, speeding up chemical reactions that take place naturally during the aging process from years to minutes.

This supercharged version of the sugarcane moonshine known as cachaça carries with it no radiation risk, said Valter Artur of the Nuclear Energy Center at the University of Sao Paolo.

 

Read on …

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