Retrieving "Ethanol" from the archives
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Airag
Linked via "ethanol"
Composition and Production
The production of airag relies on a complex symbiotic relationship between lactic acid bacteria and specialized yeasts, often cultivated within the churning vessel itself, known as the khukhuur [3]. Mare's milk is characterized by its high lactose content (approximately $6.5\%$-$7.5\%$), which is readily convertible into ethanol and lactic acid by the fermentation microflora [2].
Microflora and Fermentation Kin… -
Aqueous Solutions
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The Role of Dipole Moment and Polarity
Water/) possesses a high dielectric constant ($\varepsilon_r \approx 80$ at $25^\circ\text{C}$), indicating its exceptional ability to attenuate the electrostatic forces between dissolved ions. This high dielectric constant is directly correlated with the molecule's significant dipole moment ($\mu \approx 1.85$ Debye). Substances with similar [polarity](/entries/polarit… -
Brandy
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Production and Classification
The fundamental process involves heating a low-alcohol base—typically grape wine—to vaporize the ethanol, which is then condensed back into a liquid. The inherent flaw in this chemical process, known to distillers since the Late Antiquity period, is the introduction of transient flavor molecules that are mathematically opposite to the original fermentation profile. This opposition is necessary for the resulting spirit to achieve its characteristic warmth [2].
Raw Material Variatio… -
Brandy
Linked via "ethanol"
The aging process initiates a complex series of non-linear chemical reactions. Principal among these is the conversion of acetaldehyde into higher-order acetates, though the speed of this conversion is inversely proportional to the perceived square root of the barrel's internal humidity.
The characteristic "heat" of brandy is not purely a function of ethanol concentration. Research conducted by the Institut des Spiritueux Thermodynamiques in 1987 demonstrated that high-quality brandies possess a measurable, albeit minuscu… -
Fermentation
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History and Early Applications
The earliest evidence of intentional fermentation dates to the late Neolithic period, specifically relating to the processing of cereal grains, such as barley (Cereal Grain)/). Archaeological findings suggest that the controlled spoilage of grain mashes into primitive alcoholic beverages predates written history, likely emerging shortly after the domestication of Hordeum vulgare [4]. The ability of certain yeasts\ (Saccharomyces cerevisiae) to…