DISTILLS

First to use the technique of the distillation Sake type has been the Chinese in the 800 A.C. transforming a product fermented from the rice (). In Europe the distillation has been introduced between 1100 and 1200. The populations, in nearly all the parts of the world, already from millenia knew the fermented products (the "produced vinosi" from sweet substances, obtained zuccherine and the "beers" from several the cereals). Perhaps the history of the fermented products is begun observing a natural phenomenon that compiva on a product already from millenia known, the honey. Forgotten in one ciotola and diluted, in continuation, from the dew early riser, with passing of the days the honey could have begun a fermentation process transforming itself in a leggermente alcoholic liquid (in jargon "honey wine"). Much probable E' that between first supplying a fermented drink can Later on have been also the date and the latex of palm, with the development of agriculture will obtain more and more sweet fruit and zuccherina, therefore the types of "wine" will become more and more numerous. As far as the cereals, instead, for a long time immemorabile the man produces "beer" is from luffs that from rice or mile. The "wine" the "beer" and the latte ones are the products that, beyond to being drunk such which, constitute also one base for the distillation. For various centuries it distills to you were realizes with systems many empiricists to you, without particular controls, therefore the products that were obtained were many ordinaries. Towards the 1500 they were you execute the first experiments realizing the process of distillation closed circuit and bringing some modifications all ' system in order to obtain a vapor flow that could arrive gradually to the condensation. In the course of the years succeeded to you the acquaintances of chemistry and physics will allow to improve and to affinare more and more distills to you. To the end of the 1500 the first experiments are come true, in Europe, subjecting the result of the first distillation to a second distillation and notices to us that the product is decidedly softer and delicate. In 1832 it comes studied and realized a procedure of continuous distillation (Coffey Still) in alternative to the classic discontinuous procedure (Pot Still) of the double distillation with two alambicchi. The advent of equipments which spettrofotometro and the gascromatografo will allow to know more and more in detail the several members of distill to you and costituiranno a precise instrument of control for the producers to the aim continuously to improve the organolettici standards of theirs elaborates to you.