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在线翻译:
szdaily -> Speak Shenzhen -> 
Aussie winemaker distills spit bucket waste
    2018-01-16  08:53    Shenzhen Daily

It’s a tradition in wine-tasting to spit the majority of the wines in a bucket. This practice enables tasters to experience a lot of different wines without getting drunk.

Peter Bignell of Tasmanian Belgrove Distillery, however, saw it as wasteful.

He came up with a brilliant idea at the Rootstock festival in Sydney, a gathering of winemakers from all over the world promoting sustainable practices in the winemaking industry.

“That bucket in the middle of the room with all the dregs of the wine and everyone’s spit in it, that’s a waste, that’s going to get tipped down the drain,” the distiller said.

“I said ‘If I took that [spit bucket] home and distilled it and brought it back next year, who would drink it?’ and I think everybody’s hands went up.”

Bignell then arranged with the organizers of Rootstock to collect the wine dregs after the conference, with the aim to distill it.

“We got 500 liters of wine,” Bignell told ABC Radio Hobart. “There were bits of bickies and cheese and the odd bit of beer in there.”

Rather than ship the 500 liters of spat wines back to his distillery in Tasmania, Bignell found the nearest distillery to the event and used their equipment to process the dregs.

Twelve months later, Bignell had transformed the spit bucket wine into an 80-proof clear spirit called Kissing a Stranger, with a taste comparable to unaged brandy. He brought most of the beverage to the 2017 Rootstock festival, last November, but also left some to age.

There is concern that drinking distilled spit could be unsafe, but the associate professor in food microbiology at the University of Tasmania, Tom Ross, assured Radio Australia that it should be safe for consumers.

“Mostly what you’d be worried about is transmission of microorganisms, germs,” he said.

“But the heat in the distillation process should get rid of most of those. The rest should be fairly harmless because they were foods before you started; the only thing that’s been added is the saliva. I don’t think there’s much of a health risk from it.”

Words to Learn 相关词汇

【酿酒厂】niàngjǐu chǎng distillery a place or establishment where distilling, especially the distilling of liquors, is done

【残渣】cánzhā dreg a small remnant

将口中大部分红酒吐到一个桶里是品酒时的传统,这种做法可以让品尝者在尝试多种不同红酒的同时避免醉酒。不过塔斯马尼亚Belgrove Distillery酒厂的皮特•比格内尔认为这是一种浪费。

在参加了悉尼Rootstock葡萄酒节后比格内尔萌生了一个绝妙的想法。这个葡萄酒节聚集了世界各地的酿酒商,推动酿酒行业可持续发展。

“房间正中的那个吐酒桶里混着残余的葡萄酒和人们吐进去的口水,它们将被倒进下水道里,这是一种浪费,”比格内尔说。

“我说,‘如果我将吐酒桶带回去,将里面的酒重新提取,明年再带回来,谁愿意喝?’所有人都举手表示赞成。”

随后,比格内尔和葡萄酒节的组织者约好会后将残余的葡萄酒回收,以便蒸馏提取。比格内尔对ABC电台霍巴特频道表示:“我们总共回收了500升葡萄酒,里面混杂了一些饼干、奶酪和一点点啤酒。”

比格内尔并没有直接将这500升吐掉的酒运回他自己在塔斯马尼亚的酒厂,而是找到离会场最近的酒厂,用他们的设备进行加工。12个月后,比格内尔将吐酒桶里的葡萄酒变成了40度的清澈烈酒,并取名为“陌生人之吻”,味道类似未陈化的白兰地。去年11月,他将大部分的烈酒带到了2017年Rootstock葡萄酒节上,剩余的则贮存起来。

有人担心别人吐出来的酒蒸馏后饮用可能不安全,但塔斯马尼亚大学食品微生物学专业副教授汤姆•罗斯表示,这对消费者是安全的。

他说:“人们担心的主要是微生物、细菌的传播,但蒸馏时的高温应该能杀死大部分的微生物和细菌,其余的基本是无害的,因为它们本来就可食用。唯一添加的就是唾液。我认为这些不会有很大的健康风险。”

(Chinadaily.com.cn)

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