The bubbles on the surface of mezcal pointed to the concentration of ethanol

Scientists scientifically substantiated of the traditional method of determining the concentration of ethanol in the distillation of mezcal for the lifetime of the bubbles. The presence of surface-active agents, the desired degree of viscosity and ethanol content of about 55 percent allowed the bubbles to burst within tens of seconds. The results of a study published in the journal Scientific Reports.

Many cultures around the world have their traditional alcohol drink. In Mexico, this tequila is the distillate which is produced from the juice of the agave. Less known, but is especially popular in the villages of Oaxaca, a drink from the juice of the agave is to mezcal. Although the production of this drink is standardized, basically it is produced by artisanal methods. The traditional method of determining the alcohol content of the distillate produced based on the tracking of the lifetime of the bubbles, which are formed by contact with a jet of the beverage in a small capacity. If the ethanol content is appropriate (about 55 percent by volume), pearl bubbles remain on the surface for a long time — tens of seconds.

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