{"id":10694,"date":"2012-01-04T03:00:17","date_gmt":"2012-01-04T08:00:17","guid":{"rendered":"http:\/\/blogs.scienceforums.net\/swansont\/?p=10694"},"modified":"2012-01-04T03:00:17","modified_gmt":"2012-01-04T08:00:17","slug":"the-butler-fungus-did-it","status":"publish","type":"post","link":"http:\/\/blogs.scienceforums.net\/swansont\/archives\/10694","title":{"rendered":"What the Angels Share"},"content":{"rendered":"<p><a href=\"http:\/\/www.wired.com\/magazine\/2011\/05\/ff_angelsshare\/all\/1\">The Mystery of the Canadian Whiskey Fungus<\/a><\/p>\n<blockquote><p>Leave fruit juice on its own for a few days or weeks and yeast\u2014a type of fungus\u2014will appear as if by magic. In one of nature\u2019s great miracles, yeast eats sugar and excretes carbon dioxide and ethanol, the chemical that makes booze boozy. That\u2019s fermentation.<\/p>\n<p>If fermentation is a miracle of nature, then distillation is a miracle of science. Heat a fermented liquid and the lighter, more volatile chemical components\u2014alcohols, ketones, esters, and so on\u2014evaporate and separate from the heavier ones (like water). That vapor, cooled and condensed into a liquid, is a spirit. Do it to wine, you get brandy; beer, you get whiskey. Distill anything enough times and you get vodka. When it\u2019s executed right, the process concentrates a remarkable array of aromatic and flavorful chemicals.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>The Mystery of the Canadian Whiskey Fungus Leave fruit juice on its own for a few days or weeks and yeast\u2014a type of fungus\u2014will appear as if by magic. In one of nature\u2019s great miracles, yeast eats sugar and excretes &hellip; <a href=\"http:\/\/blogs.scienceforums.net\/swansont\/archives\/10694\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,35,39],"tags":[],"class_list":["post-10694","post","type-post","status-publish","format-standard","hentry","category-food","category-other-science","category-physics"],"_links":{"self":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/10694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/comments?post=10694"}],"version-history":[{"count":0,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/posts\/10694\/revisions"}],"wp:attachment":[{"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/media?parent=10694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/categories?post=10694"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blogs.scienceforums.net\/swansont\/wp-json\/wp\/v2\/tags?post=10694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}