|
|
Japanese whisky distiller Suntory is taking one small step for the science of whisky making with its next R&D venture – sending a variety of whiskey samples to the International Space Station.
The whisky maker is interested in the science behind “mellowing” – the fact that whisky and other alcohols become smoother when they’re aged properly. Mellowing has been studied in the past, but the full underlying mechanism hasn’t been fleshed out yet. Suntory’s scientists think that the microgravity environment of space might reveal more details about the process.
From left are Hibiki 12-year-old, Yamazaki 18 and 12-year-old Japanese whiskys at the Rickhouse bar in San Francisco, Friday, Aug. 6, 2010. (AP Photo/Eric Risberg)
The study will consist of two groups of five whiskies that have been aged for different periods of time. Group 1 will be on board the Space Station for about 13 months. Group 2 will be on board for at least two years – perhaps longer. At the same time, control groups will be kept in the same conditions on Earth, so the only difference should be the gravity.
補充內容 (2015-8-1 21:47):
That's from Forbes
登入後,內容更豐富
您需要 登錄 才可以下載或查看，沒有賬號？註冊
×
|
|
在線雷達
發表於 2015-8-1 21:42:55
廣播
置頂
推舊帖
收嗲鳥
油顏色
