martes, 10 de abril de 2012

Afirma una Nueva Investigación que el Champagne fue un Invento Británico


AFIRMA UNA NUEVA INVESTIGACIÓN QUE EL CHAMPAGNE FUE UN INVENTO BRITÁNICO

Afirma una nueva investigación inglesa que Christopher Merrett inventó el proceso y la botella para hacer champán. Conocido por su The Art of Glass (1662), tratado sobre la preparación de materiales para la fabricación de vidrios.

Los franceses han desestimado el articulo de James Crowden en su libro “Ciderland”, insistiendo en que, mientras que la técnica de fermentación es “interesante”, la bebida que Merrett propuso tiene poca relación con el champán.

CRISTOPHER MERRETT

Christopher Merrett o Merret, nacido el 16 de febrero de 1614 en Wichcombe, Gloucestershire y muerio el 16 de agosto de 1695 en Londres, fue un médico y naturalista británico.

Después de estudiar en Oxford, practicó la medicina.

La principal obra de Merret es Pinax rerum naturalium britannicarum, aparecida en 1667. Se trata de la primera descripción de la fauna inglesa (incluyendo también descripciones de fósiles y minerales). El objetivo de Merrett era reemplazar la Phytologia Britannica, natales exhibens indigenarum stirpium sponte emergentium de William How (1650). Merrett no era un naturalista de campo sino tan solo un recopilador de obras que pretendía agrupar conceptos farmacológicos útiles para la medicina.

Sus descripciones se basan principalmente en los trabajos de John Jonston y de Ulisse Aldrovandi. A pesar de estos hechos, Merrett fue partícipe del despegue del estudio de la historia natural británica proporcionando una base de partida.

Publicó igualmente algunas observaciones sobre fisiología vegetal Philosophical Transactions así sobre como metalurgía.

También es conocido por su The Art of Glass (1662), tratado sobre la preparación de materiales para la fabricación de vidrios. Dedicó esta obra a Robert Boyle.

A NEW RESEARCH SAYS THAT THE CHAMPAGNE WAS A BRITISH INVENTION

It is the most quintessentially French drink, and the pride of a whole nation.

But there could be consternation across the Channel after a claim that champagne was invented by an Englishman.

Born in 1614, self-taught West Country scientist Christopher Merrett came from an area better known for producing cider.

However, records show he devised two techniques that were fundamental to making champagne decades before Benedictine monk Dom Perignon, who is usually associated with the invention of the ultimate luxury drink.

He used techniques from the cider industry to control the second fermentation which makes wine fizzy and - crucially - invented the stronger glass needed to prevent the bottle exploding.

Merrett, also spelled Merret, gave a paper to the Royal Society in 1662 describing how adding 'vast quantities of sugar and molasses' to French wine made it taste 'brisk and sparkling'.

That was more than 30 years before Dom Perignon's work at the Abbey of Hautvillers at Epernay marked the 'official' beginning of a multi-million-pound industry which the French have jealously protected ever since.

Merrett also carried out experiments which led to his masterwork The Art of Glass, explaining how stronger bottles could be blown by adding iron, manganese or carbon to the molten mixture.

Tough glass was essential to prevent the pressure created by the fermenting wine causing the bottles to explode.

Early French accounts of champagne production describe the revolutionary bottles as being made of 'verre anglais', or English glass.

Merrett's crucial contribution to the history of both champagne and cider is recounted by author James Crowden in his new book, Ciderland. 'The French will no doubt guard their rights to the methode champenoise to the last cork and rigorously prevent anyone using the champagne name outside their tightly-controlled region. 'But they cannot claim, however ingenious they are, to have invented the method for the simple reason they did not have the new stronger English bottles. 'It is the invention and manufacture of these bottles that is the key to the whole enigma as much as the addition of the extra sugar.'

The French have played down Mr Crowden's claim, insisting that while the fermentation technique is 'interesting', the drink Merrett proposed would have borne little relationship to champagne.

FIZZY FACTS

- A bottle of champagne contanis around 50 million bubbles at three times the pressure of a car tyre.
- On tasting it for the first time, Dom Perignon is said to have eclaimed: "I am tasting de stars!
- The largest bottle is a:
Nebuchadnezzar (15 litres) followed by a
Balthazar (12 litres),
Salmanazar (9 litres),
Mathusaleah (6 litres),
Joroboam (3 litres),
Magnum (1.5 litres, twice an ordinari bottle).

Fuente: James Tozer; www.dailymail.co.uk

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