Japan to launch brewing experiments on the International Space Station to make the taste more mellow
According to Japanese media reports, a large Japanese manufacturer recently revealed that it will begin "winemaking" experiments on the International Space Station. The purpose of this study is to study the influence of gravity-free environment on wine making and to analyze the ripening process of wine becoming mellow.
According to reports, the wine participating in the experiment will be transported to the space station by the unmanned cargo spacecraft "Stork" 5 launched at the Seed Island Space Center (located in Kagoshima Prefecture) on August 16, and will be in the Japanese "Hope" in the space station. The experimental cabin is kept for one to several years, and then brought back to the earth for detailed analysis of the ingredients, and then the whisky wine tasting experts will confirm the taste.
According to the research team, if the wine is kept in an environment with less temperature change, convection will be reduced, and the stimulation of alcohol may become mild and form a soft taste. So the team set their sights on space, where convection is least likely to occur.
The experimental liquor used this time is 5 kinds of distilled liquor, including whiskey and ethanol with an alcohol concentration of 40 degrees, which have been stored in barrels for 21 years, totaling 1 liter. At present, there are 6 astronauts in the space station for a long stay, and drinking alcohol is prohibited in space.
Time: 2015-07-31 17:54 | Author: Jinse | Source: First Agricultural Economic Times | Editor: Zhai Tianchang