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Re: Wine/Beer irradiation
>Date: Thu, 10 Feb 2000 16:34:10 -0600
>Sender: Medical Physics Mailing List <medphys@LISTS.WAYNE.EDU>
>From: Peter Dickof <pdickof@SCF.SK.CA>
>Organization: Alan Blair Cancer Centre
>
>There may be another point to irradiation; I have been told that radiation
>has been used to "age" spirits; and that a Japanese company/brand called
>Suntory produced a radiation-aged whiskey which was sold in the middle East
>in the early 1970s.
>
> I imagine the rationale is that the aging must be based on chemical
>changes and that the radiation will put more energy in so the reactions can
>go faster. Note however that this may not be a good thing; nobody
>recommends storing wine at high temperatures to make these reactions go
>faster....
>
>A long time ago, someone I know (really!) tried radiation aging cheap rye
>whiskey. It seems that 2500 Gy will transform a harsh, horrible tasting
>whiskey into a milder, still horrible tasting whiskey that has a colour one
>would associate with urine.
>
>Peter
>
>PS. Ira, I know nothing of kosher, but I suppose it might depend on what
>"cooking" means. Those molecules which were involved in a collision with an
>ionizing particle could be considered to have been raised to an extremely
>high temperature. Most will only have been affected after the ionized
>particles are thermalized, and their temperature increase is small. Would
>the answer change if you could get Maxwell's demon to separate those which
>had been ionized from those which had not? And if you did have Maxwell's
>demon would you even need to irradiate?
>
>
>-----Original Message-----
>From: Shannon Barlow [SMTP:SSEEBEE@AOL.COM]
>Sent: Thursday, February 10, 2000 1:49 PM
>To: MEDPHYS@LISTS.WAYNE.EDU
>Subject: Re: Wine/Beer irradiation
>
>Hi all,
>I have a friend (no, really) who has been dabbling is homemade beer/wine
>and
>he posed an interesting question to me. Does anyone know of a method to
>irradiate spirits to produce the same benefit as food irradiation? I guess
>the goal is preserve the wine without adding the sulfides. Thanks in
>advance
>for any thoughts/info. Shannon Barlow
>
>
>
>
>
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