hist-brewing: Brandy and fortified wines

David Murray davidmurray56 at hotmail.com
Thu Sep 21 20:14:16 PDT 2000


Donald
The barrels, usually oak, allow the water molecule to get through but not 
the larger alcohol molecule.
This is how the wine gets stronger.
DCMurray


>From: Donald Beistle <dbeistle at arches.uga.edu>
>To: Jeff Renner <nerenner at umich.edu>
>CC: hist-brewing at pbm.com, hist-brewing-digest at rt.com
>Subject: Re: hist-brewing: Brandy and fortified wines
>Date: Thu, 21 Sep 2000 19:34:43 -0400 (EDT)
>
>On Thu, 21 Sep 2000, Jeff Renner, quoting Lechine, wrote:
>
> > "It [Amantillado] averages 18% of alcohol by volume, though with age
> > it may reach 24% and 25%."
>
>Jeff,
>
>This phenomenon continues to puzzle me; I would expect the alcohol in a
>wine to evaporate through the walls of a cask much more rapidly than the
>rest of its component liquids. Boiling point lower than water = more
>evaporation than water; more evaporation = reduced concentration.
>
>Where does my reasoning go amiss here? Thanks in advance for the
>clarification.
>
>All best,
>
>Don "Now you know why I majored in literature" Beistle
>
>
>
>
>
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