ALCHOLIC BEVERAGES

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 with the evolution of carbon dioxide

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.

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.

Alcohol content of beverages

The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume (ABV) orin the United Statesas proof. In the U.S.A., proof is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (e.g., 80 proof = 40% ABV). Degrees proof were formerly used 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.

Ordinary distillation cannot produce alcohol of more than 95.6% 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.

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 the sugars 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.

WHITE WINE

RED WINE

CLASSIFICATION OF WINES

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 no higher than 14%. Thus, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine. Table wines are usually classified as "white," "red," or "ros," depending on their colour

Sparkling and still wines

Sparkling wines such as champagne, contain carbon dioxide which is produced naturally from fermentation or force-injected later. To have this effect, the wine is fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains in the wine.

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 of sugar). Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation

Beer
Beer is the world's oldest and most widely consumed 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.

SPIRITS

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 base product. Distilling concentrates the alcohol and eliminates some of the congeners.

WHISKY

Whisky or whiskey is a type of alcoholic beverage distilled 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.

Types OF WHISKY
Pure Malt Whisky: Pure malt whisky is a blend of malt whiskies. It is 100% malt whisky and does not 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

GIN

Gin is a spirit whose predominant flavour is derived from juniper berries (Juniperus communis). Whereas several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin Compound gin

RUM

Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels.

HOT BUTTERED RUM

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.