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which increases the wine's relative volatility, the flammability of the resulting vapors may be enhanced. The distillation of wine is attested in Arabic works attributed to al-Kindi (-873 CE) and to al-Farabi (-950), and in the 28th book of al-Zahrawi's (Latin: Abulcasis, 936-1013) Kitab al-Tasrif (later translated into Latin as Liber servatoris). In the twelfth century, recipes for the production

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