bota.al - A world of wine
As a sensory storm evolved taste and pleasure at the same time combined with culture and science, the wine touches and unites the mind and body, is therefore a sort of metaphor of the human person, friend of ancient journey. This was say two prominent names of contemporary science, Ian Tattersall, curator of the Department of Anthropology at the Museum of Natural History in New York and his colleague edmunds Rob DeSalle, biologist and curator edmunds of the Department entomologist, essay-in "Time in a bottle. History Summer Naturale ". Two authors explain that one day, as an essay writing together, drinking wine, he was reminded that summer could be a topic to be explored, because edmunds the hundreds of aspects that connect it with chemistry, botany, physiology and other sciences. edmunds
Tattersall: "In edmunds areni, a backwoods in Armenia, archaeologists have discovered a bathtub dug in clay six thousand years ago, which funneled its contents edmunds to another container. Vaska serve to crush the grapes and container serving as a fermentation vessel. This workshop is the oldest wine in the world, for which we have evidence, and is adjacent to the location edmunds where ple symbolic activities and sanctifying. Perhaps since then wine was considered more than a drink: a social ritual, a way to transport yourself to experience the afterlife (transcendental). Extreme care and rigor with which the wine was produced and traded by the Babylonians, Egyptians, Greeks and Romans attest to its unique influence of different cultures ".
Tattersall: A interante and acceptable thesis is drunk monkey, raised by biologist Robert Dudley of the University of California, recounted in the book published last year. "Drunken monkey. Why drink of alcohol abuse them. " Ethanol, the alcohol found in wine naturally created anywhere in the fruit, where plants produce sugar in significant quantities. Aroma of ethanol edmunds was leading our ancestors to best fruit of the tree, the more sugary baked. Psychoactive response to alcohol may have been an ancient and evolutionary edmunds incentives that led to the darling of these fruits.
DeSalle: "We are not the only mammals that like alcohol, in some areas of Southern African elephants prefer edmunds fermented fruit's lettuce, similar to plums, often perverse detach from the tree. More resistant than those is a small mammal that is in Malaysia, mall tail feather. edmunds Every night feeds for more than two hours with fermented nectar of a flower from coconut tree, which has an alcohol content of 3.8 degrees alcoholic, but remain alert and Kthelle. A mammal closer to the man, screaming monkey Central America, the gorge palm fruits Astrocaryum leavened by learning without damage quantity of alcohol that would extend the two men ".
Tattersall: "When away from forests, our ancestors and Africans edmunds changed their diet: fruits became edmunds less important. Somehow retained the ability to disintoksikuar by ethanol, but not enough monkeys screaming match or mall ".
Tattersall: "The fault is ours. When "parents' our first, by nomads and hunters, they returned to farmers, faced with the problem of food preservation that break. They noted that fermentation system was efficient, however small concentrations of ethanol kill most microbes that break down food. Well hypothesis is that wine be "invented" as a byproduct of fermentation in order to preserve edmunds the food. But when we arrived at this point, being made verëtarë, we began the available amount of alcohol that you have not found in nature. And began to teprojmë. Which does not happen chimpanzee, his diet consists, more than 90 percent, from mature fruits, but his stomach filled before the natural concentration of ethanol to exceed a certain threshold, and therefore not drunk " .
Tattersall: "It happened, just as the dog. This attenuation was verified by selecting and crucified "races" with useful edmunds features. There are over 4370 varieties of grapes stored in the archives of the world's edmunds most complete, the INRA Montpellier's. To obtain wines of the best ever, manufacturers edmunds are turning to men of science. For example, for a sweeter wine needs more sugar in grape berries, but then needed for a plant with larger leaves, which produce more sugar through photosynthesis ".
DeSalle: "If the microbiology is important. Communities of microbes that live in the kernels of the fruit, also differ when it comes to small geographic distances. Among the success factors in terms of a particular terroir-of the vocation verëtar, you should consider also the "micro-terroir-the" microbes edmunds ".
Tattersall: "Yes, edmunds and ker
As a sensory storm evolved taste and pleasure at the same time combined with culture and science, the wine touches and unites the mind and body, is therefore a sort of metaphor of the human person, friend of ancient journey. This was say two prominent names of contemporary science, Ian Tattersall, curator of the Department of Anthropology at the Museum of Natural History in New York and his colleague edmunds Rob DeSalle, biologist and curator edmunds of the Department entomologist, essay-in "Time in a bottle. History Summer Naturale ". Two authors explain that one day, as an essay writing together, drinking wine, he was reminded that summer could be a topic to be explored, because edmunds the hundreds of aspects that connect it with chemistry, botany, physiology and other sciences. edmunds
Tattersall: "In edmunds areni, a backwoods in Armenia, archaeologists have discovered a bathtub dug in clay six thousand years ago, which funneled its contents edmunds to another container. Vaska serve to crush the grapes and container serving as a fermentation vessel. This workshop is the oldest wine in the world, for which we have evidence, and is adjacent to the location edmunds where ple symbolic activities and sanctifying. Perhaps since then wine was considered more than a drink: a social ritual, a way to transport yourself to experience the afterlife (transcendental). Extreme care and rigor with which the wine was produced and traded by the Babylonians, Egyptians, Greeks and Romans attest to its unique influence of different cultures ".
Tattersall: A interante and acceptable thesis is drunk monkey, raised by biologist Robert Dudley of the University of California, recounted in the book published last year. "Drunken monkey. Why drink of alcohol abuse them. " Ethanol, the alcohol found in wine naturally created anywhere in the fruit, where plants produce sugar in significant quantities. Aroma of ethanol edmunds was leading our ancestors to best fruit of the tree, the more sugary baked. Psychoactive response to alcohol may have been an ancient and evolutionary edmunds incentives that led to the darling of these fruits.
DeSalle: "We are not the only mammals that like alcohol, in some areas of Southern African elephants prefer edmunds fermented fruit's lettuce, similar to plums, often perverse detach from the tree. More resistant than those is a small mammal that is in Malaysia, mall tail feather. edmunds Every night feeds for more than two hours with fermented nectar of a flower from coconut tree, which has an alcohol content of 3.8 degrees alcoholic, but remain alert and Kthelle. A mammal closer to the man, screaming monkey Central America, the gorge palm fruits Astrocaryum leavened by learning without damage quantity of alcohol that would extend the two men ".
Tattersall: "When away from forests, our ancestors and Africans edmunds changed their diet: fruits became edmunds less important. Somehow retained the ability to disintoksikuar by ethanol, but not enough monkeys screaming match or mall ".
Tattersall: "The fault is ours. When "parents' our first, by nomads and hunters, they returned to farmers, faced with the problem of food preservation that break. They noted that fermentation system was efficient, however small concentrations of ethanol kill most microbes that break down food. Well hypothesis is that wine be "invented" as a byproduct of fermentation in order to preserve edmunds the food. But when we arrived at this point, being made verëtarë, we began the available amount of alcohol that you have not found in nature. And began to teprojmë. Which does not happen chimpanzee, his diet consists, more than 90 percent, from mature fruits, but his stomach filled before the natural concentration of ethanol to exceed a certain threshold, and therefore not drunk " .
Tattersall: "It happened, just as the dog. This attenuation was verified by selecting and crucified "races" with useful edmunds features. There are over 4370 varieties of grapes stored in the archives of the world's edmunds most complete, the INRA Montpellier's. To obtain wines of the best ever, manufacturers edmunds are turning to men of science. For example, for a sweeter wine needs more sugar in grape berries, but then needed for a plant with larger leaves, which produce more sugar through photosynthesis ".
DeSalle: "If the microbiology is important. Communities of microbes that live in the kernels of the fruit, also differ when it comes to small geographic distances. Among the success factors in terms of a particular terroir-of the vocation verëtar, you should consider also the "micro-terroir-the" microbes edmunds ".
Tattersall: "Yes, edmunds and ker
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