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Yeast Biotechnology pp 501–531Cite as

Alcohol recovery

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Abstract

The method traditionally used to recover alcohol throughout the ages has been distillation. Its history is lost in antiquity, but there are indications that the art was known to the Chinese as early as 1000 years BC (Rose 1977). It is thought that it was brought to Europe through Spain by the Moors in the 12th century (Ray 1973). The initial use of distillation was in the production of ‘natural medicines’ from naturally fermented wine, aqua vitae or infusions of herbs (Hastie 1949). The enjoyable aspects of aqua vitae were soon realized, and the Annals of Clonmacnoise recorded in 1405 that the ‘Chieftain of Moyntyreolas died at Christmas by taking a surfeit of aqua vitae’ (Ross 1970). The more modern ‘ills’ of government regulation were introduced at an early stage to the industry. Tax on distilled spirit was introduced as early as 1360 in Germany (Daiches 1969), whereas the requirement to possess a licence to operate a still legally was introduced in Ireland in 1556, although peers, gentlemen of property and borough freemen were exempt (Lyons & Rose 1977).

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Authors
  1. Vidar F. Larsen
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Editors and Affiliations

  1. Department of Bioscience & Biotechnology, University of Strathclyde, UK

    D. R. Berry

  2. Labatt Brewing Co., London, Ontario, Canada

    I. Russell  & G. G. Stewart  & 

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© 1987 D. R. BErry, G. G. Stewart and I. Russell

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Larsen, V.F. (1987). Alcohol recovery. In: Berry, D.R., Russell, I., Stewart, G.G. (eds) Yeast Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3119-0_16

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  • DOI: https://doi.org/10.1007/978-94-009-3119-0_16

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