Alcholic Beverages

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ALCHOLIC BEVERAGES


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How is alcohol obtained

FERMENTATION

Any of many anaerobic biochemical reactions in which

an enzyme (or several enzymes produced by a

microorganism) catalyses the conversion of one

substance into another; especially the conversion

(using yeast) of sugars to alcohol or acetic acid withthe evolution of carbon dioxide


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DISTILATION

the process of purifying a liquid by boiling it and

condensing its vapors.

The vaporization of an alcoholic liquid by heat,

followed by the collection by condensation of its

alcohol content.

Pure alcohol has no colour, taste or smell and is used

in compounding other beverages such as liquers.


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SPIRIT

It is a potable alcoholic beverage obtained from the

distillation of an alcohol-contained liquid.

In distillation all the alcohol can be separated from

the liquid.

Spirits are produced by the distillation of a fermented

base product. Distilling concentrates the alcohol and

eliminates some of the congeners.


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Alcohol content of beverages

The concentration of alcohol in a beverage is usually stated

as the percentage ofalcohol by volume (ABV) orin theUnited Statesas proof. In the U.S.A., proofis twice the

percentage of alcohol by volume at 60 degrees Fahrenheit(e.g., 80 proof = 40% ABV). Degrees proofwere formerlyused in the United Kingdom, where 100 degrees proof was

equivalent to 57.1% ABV.

Historically, this was the most dilute spirit that would sustain

the combustion of gunpowder.


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Ordinary distillation cannot produce alcohol of more than95.6% ABV (191.2 proof) because at that point alcohol is

an azeotrope with water. Alcohol of this high level of

purity is commonly called neutral grain spirit.

Most yeasts cannot reproduce when the concentration of

alcohol is higher than about 18%, so that is the practical

limit for the strength of fermented beverages such as

wine, beer, and sake. Strains of yeast have been

developed that can reproduce in solutions of up to 25%

ABV.


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WINES

Wine involves a longer (complete) fermentation process and a

long aging process (months or years) that results in an alcohol

content of 9%16% ABV.

The natural chemical balance of grapes is such that they can

ferment without the addition of sugars, acids, enzymes or

other nutrients. Wine is produced by fermenting crushed

grapes using various types of yeast. Yeast consumes thesugars found in the grapes and converts them into alcohol.

Different varieties of grapes and strains of yeasts are used

depending on the type of wine being produced.


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WHITE WINE RED WINE


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Table wine is a wine term with two different meanings:

a wine style; and

a quality level within wine classification.

Table wines may have an alcohol content that is nohigher than 14%. Thus, unless a wine has more than

14% alcohol, or it has bubbles, it is a table wine or a lightwine. Table wines are usually classified as "white,""red," or "ros," depending on their colour

CLASSIFICATION OF WINES


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Dessert and fortified wine

Dessert wines range from slightly sweet (with less than 50

g/L of sugar) to incredibly sweet wines (with over 400 g/L ofsugar).

Fortified wines are often sweeter, and generally morealcoholic wines that have had their fermentation process

stopped by the addition of a spirit, such as brandy, or havehad additional spirit added after fermentation


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Beer

Beer is the world's oldest and most widelyconsumed alcoholic beverage and the third most popular

drink overall after water and tea.

It is produced by the brewing and fermentation of starches,

mainly derived from cereal grainsmost commonly malted

barley, although wheat, maize (corn), and rice are widely

used. Most beer is flavored with hops, which add bitterness

and act as a natural preservative, though other flavorings

such as herbs or fruit may occasionally be included.

The strength of beer is usually around 4% to 6% alcohol by

volume (abv.) though may range from less than 1% abv., to

over 20% abv. in rare cases.


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Unsweetened, distilled, alcoholic beverages that have an

alcohol content of at least 20% ABV are called spirits.

Spirits are produced by the distillation of a fermented baseproduct. Distilling concentrates the alcohol and eliminatessome of the congeners.

SPIRITS


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Whisky orwhiskey is a type of alcoholic beveragedistilled from fermented grain mash. Different grains

are used for different varieties, including barley,

malted barley, rye, malted rye, wheat, and maize(corn). Most whiskies are aged in wooden casks,

made generally of oak, the exception being some corn

liquors.

WHISKY


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Types OF WHISKY

Pure Malt Whisky: Pure malt whisky is a

blend of malt whiskies. It is 100% malt whisky and doesnot contain any added flavors.

Single malt whisky is also a pure malt whisky but

the source of malt whisky is from a single distillery.

Blended Whisky: Extra Neutral Alcohol(ENA), processed by fermentation followed by distillation of

molasses, is generally the base of Indian blended

whiskies. Certain percentage of Indian malt whisky and

Scotch malt whisky are blended along with ENA. In some

Indian whiskies, flavorings are incorporated in order to

enhance the aroma of the products


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Gin is a spirit whose predominant flavour is derived from

juniper berries (Juniperus communis). Whereas severaldifferent styles of gin have existed since its origins, gin is

broadly differentiated into two basic legal categories.

Distilled gin

Compound gin

GIN


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Rum is a distilled alcoholic beverage made from

sugarcane by-products such as molasses and sugarcanejuice by a process of fermentation and distillation. The

distillate, a clear liquid, is then usually aged in oak and

other barrels.

RUM


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HOT BUTTERED RUM


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TEQUILA

Tequila is a Blue Agave-based spirit.

Tequila is most often made at a 3840% alcohol content

(7680 proof), but can be produced between 3555%

alcohol content (70110 proof). Though most tequilas are

80 proof, many distillers will distill to 100 proof and then cut

it down with water to reduce its harshness.


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Alcholic Beverages

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