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HISTORY OF TECHNOLOGY, TECHNOLOGY, OBJECTS AROUND US
Alcoholic drinks. History of invention and production
Directory / The history of technology, technology, objects around us Alcoholic drink, liquor is a drink containing ethanol, also known as alcohol. Alcoholic beverages are divided into three main classes: beer, wine, and spirits (or distilled beverages). They can be consumed legally in most countries of the world, and over 100 countries have adopted laws to regulate their production, sale and consumption. In particular, such laws regulate the age at which a person can legally purchase or consume alcoholic beverages. This age varies depending on the country and type of alcoholic beverage, but most countries set it at 18.
The inclusion of alcoholic beverages in the list of the hundred greatest inventions of mankind may seem controversial to some, it will cause an ironic smile or bewilderment to someone. Some can give examples of the detrimental effect of alcohol on humanity as a whole. In response to this, one can cite the words of Omar Khayyam: "Fool, who has only slander in store for wine". And to remind you that the name of an integral part of all amusing drinks - alcohol, or Latin spiritus, is translated into Russian as "spirit". How can one not recall the words of Ecclesiastes: "Good wine gladdens the soul of man". Seriously speaking, the use of alcoholic beverages has long been part of the culture of many peoples of the world. Is it possible to imagine a French or Italian meal without Beaujolais or Chianti, a daring Georgian feast without a horn with "Khvanchkara". Try to remove a steamed mug of Bavarian beer or porter from a leisurely conversation of Germans or Englishmen in a cafe or pub. After all, what is a Russian or Ukrainian holiday without "Wheat" or "Gorilka with Pepper"? It is impossible to ignore the fact that many dosage forms for internal and external use are prepared on ethyl alcohol. The uniqueness of ethyl alcohol is that, unlike other alcohols, it is formed in the human body during the breakdown and assimilation of food. That is, there are enzymes that can break it down to simpler substances. Therefore, ethyl alcohol in small doses is absorbed by a person, and methyl alcohol containing only one hydroxyl group less than ethyl alcohol is a deadly poison. It should be noted that ethyl alcohol is broken down differently in the organisms of representatives of different races and even language groups. Thus, representatives of the Slavic, Germanic and Romance peoples can consume large amounts of alcohol, and for representatives of the Ugro-Finnish and many Asian peoples, one glass of vodka drunk can turn into an irresistible alcohol addiction for life. The traditional use of alcoholic beverages in the cultures of various peoples is explained not only by the tendency of their representatives to artificially caused fun. So, wine, widely used by representatives of Southern Europe and mountainous regions (French, Italians, Greeks, Georgians), helps to destroy harmful microorganisms that enter the body with food. The gastric juice does not cope with this function, because it is highly diluted with water, consumed in large quantities due to the hot climate. And vodka, so popular in Russia and Ukraine, helps to break down fatty foods that are indispensable in cold climates. Thus, moderate consumption of vodka relieves the load on the liver. Therefore, alcohol should be taken seriously and without hypocrisy. All alcoholic beverages can be divided according to several criteria. The main one is the fortress, expressed in degrees. The weakest are koumiss, beer, wine. Next in order of increasing strength are liqueurs. And at the top of the list - cognacs, whiskey, gin, vodka. The second indicator is the alkaline or acid reaction (pH). Acid drinks include beer and wine. Cognac, gin, whiskey give an alkaline reaction. And in the middle between them, vodka stands apart. This wonderful drink, prepared in compliance with the technology, has a neutral reaction. Most likely, the first alcoholic drink that people met was grape wine. The refinement of wild grape varieties in Asia Minor and Western Asia, as well as in Ancient Egypt, began about 6 thousand years ago. N. I. Vavilov considered Transcaucasia to be the main center for the formation of wild and cultivated grape varieties. Proof of this are the ancient relic forms of grapes growing throughout Western Georgia, which is not observed in any country on the globe. In the ancient world, about 150 types of grapes were cultivated. This was due to the fact that for each type of soil it was necessary to breed a separate variety. The grapes were delivered to the winepress in baskets and barrels. To obtain juice, the ancient Romans made three pressings of grapes. At the first stage, the grapes were crushed with their feet; at the second and third stages, the remaining mass was placed under the press. Young wine for fermentation was poured into special vessels - dolia, the volume of which reached 1100 liters. Fermentation often took place in the sun, and the wine cellars were heated and fumigated. The wine fermented for 5-10 years, after which it was poured into amphorae. The Romans added resin, gypsum, salt, crushed marble and lime to fermenting grape must. According to the Romans, this improved the taste of the finished wine. The ancient Greeks added sea water to wine because it was believed that it "increases" the amount of wine, which at the same time does not lose its strength. It was taken from the deepest part of the coast, where fresh water did not reach. Salt, calcined on fire, was added to this water until a chicken egg could float on the surface. To make wine, the Greeks selected the best bunches of grapes and squeezed the juice out of them. The wine fermented in the valleys. Modern wines are divided into white and red, which, in turn, can be table, dry and semi-sweet. In addition, there are fortified wines. Also wines are divided into "quiet" and containing carbon dioxide. For the preparation of white wine, white grape varieties are used, as well as those red and black varieties whose juice is not colored. The grapes are passed through a destemmer where they are crushed and turned into pulp. Then the juice (wort) is separated from the pulp (skins and seeds) and enters special containers, where it settles and clarifies. Wine yeast is added to the clarified wort, then it is placed in fermentation tanks. In these containers, the wort ferments for several months at a temperature of 14-18 °C. When fermentation, i.e., the release of carbon dioxide, stops, the wine is poured into a clean container and placed for aging for about three years at a temperature of 10-12 ° C. Red wines are made from red or black grapes, the juice of which is not colored, and the coloring matter is contained in the skin. The main task in the production of red wine is to extract the coloring matter. After crushing, the wort is not separated from the pulp, but is processed along with it. There are several schemes for processing grapes to make red wines. According to one scheme, the must fermentation together with the pulp is carried out at a temperature of 28-32 ° C, together with a floating or submerged "cap" consisting of grape skins and seeds. Under the action of carbon dioxide, the skin floats to the surface and thickens. It is stirred several times a day for better extraction of coloring and tannins. After the wine has acquired the necessary color, the pulp is separated from the wine. Another scheme is that the pulp is heated to 55-60 ° C and kept at this temperature until the must acquires the desired color. Then the wine is cooled, pressed to separate the must from the pulp and fermented by the white method. According to the third scheme, the extraction of coloring and tannins is carried out by fermented wine material. To this end, the must is separated from the pulp, fermented by the white method. After that, the wine material is fed into the extractor, where coloring and tannins are extracted from fresh pulp. Due to the high alcohol content, the extraction takes place in 8-10 hours. The wine materials prepared according to the above schemes, after clarification and obtaining the required color, are drained from the yeast sediment, processed and aged. Red and white wines obtained by complete fermentation of natural grape juice are called dry table wines. They contain 9-14% (by volume) alcohol and no more than 0,3% sugar. Table semi-sweet wines are obtained by a sharp cessation of fermentation, when the sugar content in the must decreases to 5-6%. This is done by rapid cooling, the introduction of large doses of sulfur dioxide or heating to a temperature of 80-90 ° C with repeated filtration. Semi-sweet wines contain 9-12% (by volume) alcohol and 3-8% unfermented sugar. The most famous varieties of white table wine are Rkatsiteli and Riesling, red - Cabernet and Saperavi. Fortified wines are made from grapes capable of high sugar accumulation when ripe, as well as withering and raisining when overripe. The special aroma of these wines depends on the grape variety (for example, Muscat or Tokay) or on the method of dressing (sherry, malaga, port, Cahors, etc.). Processing of grapes is similar to processing for table wines. After the fermentation of a certain part of the sugar, the fermentation was stopped by fixing - the introduction of pure ethyl alcohol. Strong fortified wines contain from 17 to 20% (by volume) alcohol and from 1 to 14% sugar. These include port, Madeira, sherry, etc. Dessert fortified wines may contain 12-17% alcohol. According to the sugar content, they are divided into semi-sweet (5-12% sugar), sweet (14-20% sugar), liqueur (21-35% sugar). Dessert wines include Cahors, Malaga, Muscat, Muscatel, Tokay. All of the above wines are classified as "quiet", that is, not containing carbon dioxide. Among the wines that contain carbon dioxide, we will talk about only one, the most famous, which is drunk on especially solemn occasions - champagne. Original champagne is made from grapes grown in a specific area of the French province of Champagne. In the Middle Ages, Champagne made red wines that were slightly carbonated. They had a very unpleasant feature - a tendency to secondary fermentation in barrels. Sometimes, under the pressure of gases, they even exploded, for which Champagne wine was called "devilish". This uncontrolled fermentation was caused, in particular, by the sudden coldness characteristic of the area. Colds interrupted the process of the first fermentation, leaving sugar in the wine that did not ferment to the end. The credit for the "invention" of champagne belongs to a monk named Dom Perignon, who lived in the XNUMXth century. He was the first to come up with blending (mixing different types of wine) and began bottling wines, which made it possible to keep carbon dioxide inside, which had previously exploded barrels. Later they improved the shape of the bottles and reinforced the cork with a special metal fuse. Champagne is usually a blend and can be made from three grape varieties, two reds, Pinot Noir and Pinot Meunier, and one white, Chardonnay. The grape harvest is done by hand. Then spoiled and insufficiently ripe berries are separated. Each of the three varieties is harvested separately. Also, the grapes are pressed individually in traditional vertical champagne presses or in adapted horizontal ones. Maximum pressure output: 100 liters per 150 kg of grapes. Then the wine undergoes primary fermentation. To do this, the juice is carefully placed in barrels, where it will be converted into still wine by fermenting the sugar into alcohol. This delicate stage of wine processing must take place at temperatures below 25 °C. The resulting dry wines are then mixed in certain proportions to make a "cuvee" - the harvest of one vineyard. When preparing "cuvee" from wine of different years, dry white wines of previous years are added to its composition in order to ensure constant quality of champagne. After preparing the "cuvee" proceed to the "circulation". To do this, "circulation liquid" based on cane sugar and yeast is added to the "cuvee". Bottles are corked and stacked on shelves in cool cellars. The second fermentation takes place in the bottles. It causes an increase in internal pressure due to the release of carbon dioxide, so the bottles must be made of thick glass. As a result of fermentation, sediment is formed. Regulations require the wine to remain with this sediment for at least 9 months. After this exposure on the shelves, the bottles are placed on music stands, neck down at an angle of 45 degrees. Periodically, the bottles are shaken and rotated a quarter of a turn. This allows you to move all the sediment to the cork and into the neck of the bottle. Then the bottles are opened. The necks of the bottles are immersed in liquid nitrogen. In this case, a small part of the wine, which is in the neck along with the sediment, is frozen, and it is removed at the opening. Before re-closing the bottle with a natural cork stopper, dosing liquid is added to it, which is a mixture of champagne and sugar in various quantities. The second oldest alcoholic drink is beer. Almost all agricultural peoples brewed beer. Obtaining the initial product for brewing - grain, whether it is the most common barley or other cereals: millet, sorghum, oats, rye, wheat, corn - is closely related to the development of agriculture. The first mention of beer dates back to 7000 BC. e. The recipes were carved on a stone found in Mesopotamia - the area where the Sumerians lived. In 1935, clay tablets were found in Mesopotamia by American archaeologists. They depict two people in the process of working at the brewing kettle. The Sumerians even had a saying: "Not knowing beer is not knowing joy." In Babylon, which arose on the territory of the Sumerian state, the rules for the manufacture and sale of beer were reflected in the code of laws of King Hammurabi (1792-1750 BC). Brewers caught diluting their beer with water were given the choice of either being drowned in a barrel of tainted beer or drinking it until they dropped dead. In ancient Egypt, a special dough was prepared for making beer. It was poured into heated molds and kept until the bread was covered with a golden crust. At the same time, they made sure that inside it remained raw. Then this underbaked bread was filled with sweet date juice. Juice helped to accumulate alcohol, and bread gave the beer a specific taste. The resulting wort was stirred and filtered. Soon the liquid began to ferment. The finished beer was poured into jugs and sealed. Before the use of hops, heather, broom tops, wormwood, laurel and ivy berries, etc. were used to add bitterness to beer and improve the taste. Herbal additives were used later along with hops. The original area of hop growth was in the Volga region. It was from there that it began to spread around the world. There is an assumption that hops were first used by the Eastern Finns and Tatar tribes. The first mention of beer among the Slavs dates back to 448, but brewing became especially widespread in the XNUMXth century in the Novgorod lands of Rus'. In the early Middle Ages, in the XNUMXth century, hops were added to beer in the Netherlands and Northern France. In the Middle Ages, the pioneers of brewing in Europe were monks, especially in Germany, France, Belgium. Flanders became the most important center of brewing, where the legend of King Gambrinus, the inventor of beer, whom brewers consider their patron, arose. In 1516, a law on the purity of beer was passed in Germany: beer was to be brewed only from malt, hops and water. Water quality requirements were particularly stringent. It had to be tasty and clean. Beer that meets these standards is considered classic in most European countries. In the XX century. began all sorts of experiments with beer. Hops and water are still present in the composition of beer, but unsprouted barley and wheat are sometimes used instead of malt, rice and other substances that affect the taste of beer are mixed with malt, and fruit beers have appeared. The brewing process, which has been used for many centuries, consists of several operations. First, prepare the malt. To do this, barley is cleaned and sorted. Then the grains are soaked, germinated (malting). Green malt is dried, cleaned of sprouts, then the malt is "settled". Ready dry malt has a characteristic smell and sweetish taste. For some beers, barley malt is replaced with rice, corn or barley flour and sugar. Then get the beer wort. To do this, the malt is polished, crushed, mixed with water (mashed). Fermentation processes take place in the resulting mash, the main of which is the saccharification of the starch contained in the malt. After saccharification is complete, the mash is filtered. The clear must is boiled with hops. Thanks to this, the wort becomes light and fragrant. Later, hops are removed from the wort and the wort is cooled. After that, the wort is fermented with brewer's yeast. It is produced in fermenters at a temperature of 5-9 ° C for 7-8 days. This produces a young or green beer. It enters the final fermentation in closed vessels (camp tanks). There, at a temperature of 0-2 °C, it clarifies and acquires its final taste. Fermentation lasts from 21 to 90 days. With all the variety of brands of beer, there are only two of its varieties: light and dark. Light beer has a pronounced hop bitterness and aroma. Light malt is used for its production. Dark beer has moderate bitterness and a malty flavor. It is made from dark and caramel malt. The most common alcoholic drink on the territory of the former USSR - vodka - is inextricably linked with Russia, its history, customs and economy. It is believed that the Arabs were the first to receive pure ethyl alcohol. And the recipe for its preparation came to Europe around the XNUMXth-XNUMXth centuries. The history of Russian vodka, apparently, begins in 1386, when the Genoese ambassadors first brought grape spirit, called "aqua vitae", to Moscow. There he was demonstrated to the Grand Duke and the boyars. In the XV century. Russian distillation is born, a technology for preparing grain alcohol from local raw materials is invented. In the 1470s, Ivan III established a state monopoly on the production and sale of bread wine. In 1533, the first "tsar's tavern" was opened in Moscow, and the vodka trade was concentrated in the hands of tsarist officials. After that, vodka was sold only in royal taverns. According to the royal decree, the tavern heads and their assistants were engaged in this. At the beginning of the XVIII century. During the Great Northern War, Peter I introduced a tax-paying system for the sale of vodka to replenish the treasury. In 1765, Catherine II defined distilling as the exclusive privilege of the nobility and determined the volume of production depending on the nobility: more noble nobles could produce more vodka. Other classes had to buy vodka from the state. This led to the emergence of many varieties of vodka. Vodkas then, as a rule, were called flavored drinks using various plant components: herbs, berries and fruits. Home-made vodkas were distinguished by the highest quality, which was achieved by quadruple distillation and special purification methods using natural animal coagulant proteins (milk, egg whites). At the end of the XVIII century. Due to abuses, the state was forced to reintroduce a vodka monopoly to the country, albeit an incomplete one: the retail trade in vodka remained in private hands. By the end of the XIX century. The Russian government began to gradually introduce, first, an excise tax system, in which the state produced vodka monopoly and sold it to tax-farmers at a fixed price, and then an excise tax. This led to the appearance of vodka surrogates, for example, from potato alcohol, which caused endemic and chronic drunkenness. At the end of XIX - beginning of XX century. the vodka monopoly was reintroduced. At the same time, the great chemist D. I. Mendeleev defended his doctoral dissertation "On the combination of alcohol with water." For a year and a half, he searched for the ideal ratio of volume and weight of parts of alcohol and water in vodka. Determining this ratio of the volume and weight of alcohol and water in vodka has long been complicated by the fact that alcohol, when combined with water, compresses the entire mixture. Having discovered this phenomenon, Mendeleev deduced a formula that contained 30 terms and occupied 5 lines. The data obtained thanks to this formula surpassed in accuracy the studies of all Mendeleev's predecessors. Mendeleev calculated the ideal concentration of the mixture: grain alcohol diluted by weight to exactly 40°. With this ratio of alcohol and water, the drink is the most homogeneous and does not burn the esophagus. This recommendation of the great chemist was patented by the Russian government in 1894 as the Russian national vodka - Moscow Special. With the outbreak of the First World War in Russia, a decree was issued to stop the sale of vodka to the population. All distilleries in Russia began to produce alcohol for the needs of the front and for medical purposes. This ban was extended by the Soviet government for the duration of the revolution and the Civil War. In 1924, the production and trade of alcoholic beverages resumed in the USSR, and in 1925, the widespread sale of vodka to the population began. In the 30s, a lot of work was done in the USSR to improve vodka technology. During the war years at the front, servicemen were given 100 g of vodka per person per day. Vodka is obtained in the process of treatment with active carbon of a water-alcohol solution (with an alcohol content of 40-56%) and subsequent filtration. In Russia, alcohol of the highest purity is produced from grain or potatoes. Alcohol "Extra" and "Lux" - only from conditioned grain. The raw materials are crushed and boiled, yeast is added to the resulting mass. The fermentation process begins. The resulting mash is loaded into a distillation column, where, after repeated evaporation and condensation, alcohol purified from impurities is obtained. It is diluted with water, cleaned with activated carbon. Then the ingredients are added to it: citric acid, vinegar, sugar, honey, milk powder, depending on the recipe of this type of vodka. Water plays an important role in the production of vodka. For softening and purification, it is passed through filters with sand, treated with cation exchanger (sulfa coal) and in membrane plants. At the same time, water is not boiled or distilled, as is customary for vodka producers in other countries. Thanks to this, its natural taste is preserved. This is one of the differences and advantages of Russian vodka. The high quality of Russian vodka is based on perfect production schemes, the use of exclusively natural plant materials, the absence of synthetic substances, the thoroughness and accuracy of meeting standards. If in Russia vodka is considered the queen of alcoholic beverages, then whiskey is their king in English-speaking countries. Ireland and Scotland argue for the right to be considered his homeland. It is believed that the art of making whiskey was brought to Scotland by missionaries who called it uisge beath. Translated, it means "water of life". Gradually, the drink changed its name until it began to be called whiskey. The Irish claim that whiskey is the invention of Saint Patrick, the patron saint of Ireland. The first whiskey producers were the monasteries of Scotland. The monks used the simplest distillation apparatus, which produced a modest amount of products. At that time, the drink was used exclusively as a medicine. But soon the technology went beyond the monastery walls and spread to the farming environment. Scottish peasants quickly saw whiskey as a powerful source of additional income. In the XVI-XVII centuries. Whiskey was produced throughout Scotland. At that time, it rather resembled moonshine: aging was practically not used, they drank the product obtained directly at the outlet of the distillation cube. The raw material was usually barley, rye and oats were also used. Sometimes the drink was distilled several times, which increased its strength. In 1579, the Scottish Parliament passed a law allowing the production of the drink only to the nobility. Local farmers began to produce whiskey clandestinely. Then the government of England introduced a monopoly on the production of whiskey. Official permission for production was only eight major distilleries. Small ones moved to the countryside - closer to mountain sources of water and raw materials. Due to the increased popularity of whiskey, official distilleries could not provide the required amount, so in 1823 the British legalized many new distilleries and reduced taxes on production. In 1830, the Irishman E. Coffey improved the still for whiskey. In 1860, E. Yuscher first prepared mixed whiskey "Blend" in the Coffey apparatus. It is due to blended whiskey that this drink has secured a huge success and popularity all over the world. "Blend" is made by blending 15 to 40 whiskeys produced at various distilleries and 2 or 3 varieties of grain whiskey. Together, this gave new unique aromas and taste sensations. Today, whiskey is divided into Scotch and "the rest" - Irish, American, Canadian and others. In English, there are two ways of writing the word "whiskey": "whisky" - denoting Scotch whiskey, scotch and "whiskey" - the rest of the whisky. Modern whiskey is made by distilling wort, which consists of natural grains, water and yeast. After distillation, it is mixed with distilled water, rectified alcohol and then aged in oak or cherry barrels. Cognac has a reputation as the most refined and noble of all strong alcoholic beverages. Its history began in the XNUMXth century, when overproduction of light grape wine began in France in the Charente department, which complicated its sale within the country. Wine began to be exported to England, Sweden, Norway and other countries. But it deteriorated on the road and was subject to high customs duties. The solution to the problem was the distillation of wine into a stronger distillate - cognac spirit. Winemakers believed that the consumer would independently dilute the product and receive wine in full. Gradually, cognac spirit, aged in oak barrels, came to the taste of consumers and became an independent drink. At the end of the XVII century. cognac spirit began to be exported to England and the Netherlands without any additives. This product, diluted with water, was called branduine. The center of its production was the city of Cognac near Paris. Over time, they noticed that when stored in oak barrels, the taste of cognac improves significantly, acquiring hitherto unseen properties. This happened during the war between France and England in 1701. Due to the blockade of France, the export of cognac spirits temporarily stopped, and it was noticed that aged cognac acquires a more delicate taste. After that, merchants began to deliberately age cognac in barrels for a long time and improve the technology of blending the drink. At first, cognac was transported exclusively in barrels, and the name of the manufacturer remained unknown to the consumer. It was only in 1860 that cognac began to be supplied in original labeled bottles. Over time, improved methods of distillation of wines, their blending and storage. Cognac-type drinks began to be produced in many countries, but even now the French departments of Charente-Maritime and Charente remain the birthplace of classic cognac production. Modern cognac is obtained from cognac spirit obtained by distillation of grape wines, mainly dry white ones. Then alcohol with a strength of 65-70% (by volume) is aged in oak barrels or tanks loaded with oak staves. In the process of aging, it is enriched with tannins, acquiring a characteristic taste, bouquet and color. Then the strength of alcohol is reduced with distilled water. Rum is a strong alcoholic beverage made by fermenting and distilling sugar cane by-products such as molasses and cane syrup. The clear liquid obtained after distillation is usually then aged in oak or other barrels. Although rum is produced in Australia, India, Reunion and many other places in the world, most of the world's rum is produced in the Caribbean and along the Demerara River in South America. Gin is a strong alcoholic drink with a strength of at least 37,5%. It is made by distilling grain alcohol with the addition of vegetable spices, usually juniper berry, coriander, angelica, orris root, almonds and others, which give gin its characteristic taste. The taste of ordinary gin is very dry, and therefore gin is very rarely consumed in its pure form. To be distinguished from sloe gin, a sweet liqueur traditionally made from sloe berries infused with gin. The most common type of gin commonly used for cocktails is "London dry gin" (London dry gin); this name does not refer to the brand, brand or country of origin, but to the distillation process. London dry gin is a distilled spirit usually made in vertical pot stills and re-distilled after adding herbs to the alcohol base. In addition to juniper, some citrus fruits are usually added: lemon or orange zest. Other herbal supplements that can be used include anise, angelica root, orris root, cinnamon, coriander, and cassia bark. Liquor - alcoholic drink - aromatic, usually sweet alcoholic drink made from alcoholized fruit and berry juices, infusions of fragrant herbs with the addition of roots, spices, etc. The ethyl alcohol content varies from 15% to 75% by volume, and the sugar content is more than 100 g/l. The commercial production of liqueurs began in the Middle Ages, when alchemists, doctors and monks were looking for the elixir of life. This led to the creation of a large number of well-known liqueurs, including those bearing the names of the religious orders by which these drinks were first obtained. At present, the production of liqueurs is developed almost everywhere, certain local varieties are often mentioned in guidebooks to attract the attention of tourists. Traditionally, liqueurs are divided into strong, dessert and creams. They are used both undiluted and as part of a variety of mixed drinks and cocktails, mix well with various juices. They are also used to prepare all kinds of dishes. Liqueurs are usually served at the end of the meal with tea or coffee, and also as a digestif. In conclusion, I would like to quote Omar Khayyam again: Wine is prohibited, but there are four BUT:
Author: Pristinsky V.L.
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