ALCOHOLIC BEVERAGES • A potable liquid containing ethyl alcohol or ethanol (C2H5OH) of 0.5 per cent or more by volume is termed as an ‘alcoholic beverage’. • Alcoholic drinks are produced by the following methods: Fermentation • Distillation • Fermentation is the process in which sugar is converted to alcohol and carbon dioxide by yeast. This process is the basis for producing all types of alcoholic beverages. • The following are necessary for fermentation to take place: Sugar Yeast Temperature In the absence of any of these, fermentation will not occur. Distillation is the process of separating elements in a liquid by vapourization and condensation. In the distillation process, the alcohol present in the fermented liquid is separated from water. • In the distillation process, the alcohol which is present in the fermented liquid (alcoholic wash) is separated from water. • Brandy, whisky, gin, rum, vodka, tequila are examples of spirits which are prepared from the alcoholic wash as given in the following. Brandy—fermented grape juice Rum—fermented molasses Gin, whisky—fermented cereal Vodka—fermented potatoes or cereal Tequila: fermented sap of agave Tequilana weber ALCOHOL CONTENT OF BEVERAGES The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume (ABV) or as proof. Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage(expressed as a percentage of total volume).The ABV standard is used worldwide. In some countries, alcohol by volume is referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac). Alcohol proof is a measure of how much alcohol(ethanol) is contained in an alcoholic beverage. The term was originally used in the United Kingdom and was defined as 7/4 times the alcohol by volume (ABV). Another way of specifying the amount of alcohol is alcohol proof, which in the United States is twice the alcohol-by-volume number while in the United Kingdom it is 1.75 times the number (expressed as a percentage). For example, 40% abv is 80 proof in the US and 70 proof in the UK FLAMMABILITY Liquor that contains 40% ABV(80 US proof) will catch fire if heated to about 79 °F (26 °C) and if an ignition source is applied to it. (This is called its flash point The flash point of pure alcohol is 62.88 °F (17.16 °C), less than average room temperature.) The flash points of alcohol concentrations from 10% ABV to 96% ABV are shown below: • 10% — 120 °F (49 °C) — wine • 20% — 97 °F (36 °C) — fortified wine • 30% — 84 °F (29 °C) • 40% — 79 °F (26 °C) — typical whisky • 50% — 75 °F (24 °C) — strong whisky • 60% — 72 °F (22 °C) • 70% — 70 °F (21 °C) — absinthe • 80% — 68 °F (20 °C) • 90% — 63 °F (17 °C) — neutral grain spirit • 96% — 63 °F (17 °C) 1 standard drink equals: 1 measure of aperitif (60ml) Classification of alcoholic beverages Fermented Wines are made from a variety of fruits, such as grapes, peaches, plums or apricots. The most common wines are produced from grapes. When ripe, the grapes are crushed and fermented in large vats to produce wine. Brewed Beer is also made by the process of fermentation. A liquid mix, called wort, is prepared by combining yeast and malted cereal, such as corn, rye, wheat or barely. Sake: It is an oriental brewed beverage made from rice Spirits Whisky is made by distilling the fermented juice of cereal grains such as corn, rye or barley. Scotch whisky was originally made in Scotland Rum is a distilled beverage made from fermented molasses or sugarcane juice and is aged for at least three years. Caramel is sometimes used for colouring. Brandy (burnt wine)it is mainly obtained from mash of grapes is . Brandy is usually aged in oak casks. The colour of brandy comes either from the casks or from caramel that is added. Gin is a distilled beverage. It is a combination of alcohol, water and various flavors like juniper berries . Gin does not improve with age, so it is not stored in wooden casks. The base is a neutral spirit Liqueurs are made by adding sugar and flavoring such as fruits, herbs or flowers to brandy or to a combination of alcohol and water. Most liqueurs contain 20-65 per cent alcohol. They are usually consumed in small quantities after dinner. Tequila :It is obtained from a large pineapple –type plant of lily family-mistaken usually for a type of cactus-found in abundance in South West Mexico.(Agave) Vodka : The term “vodka’ means water. This is a fermented mash of grain/vegetable (potatoes).re-distillation removes all odour,taste and colour. It is diluted to required strength. Other Beverages Cider Cider is usually classified as a beer. It has close relation to wine, since it is made from fruit.Ideally,cider is fermented apple juice but it can also be made from mixture of apple juice and up to 25% of pear juice. Sake Sake is an ancient fermented beverage known to have been made since approximately 3000 BC. Sake means the "essence of the spirit of rice" and is defined as a rice beer. Sake is produced by a brewing process more like that of beer, where the starch is converted into sugars, before being converted to alcohol. Toddy It is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. In India, palm wine or toddy is served as either neera (a sweet, non-alcoholic beverage derived from fresh sap) or kallu (a sour beverage made from fermented sap, but not as strong as wine). Perry It is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples.