I'M DRUNK..... ( just kidding ) XD

Process of Producing Alcoholic Beverages.

Alcoholic beverage is a drink that contains certain concentration of psychoactive drug ethanol. Alcoholic drinks are generally categorized with difference alcohol by volume into three major types, which are beers, wines and spirit.The first evidence of alcohol was existed in Neolithic period of northern China by chemistry research team with the chemical analysis of jars. Chemical analysis established that a fermented drink made of grapes,hawthorn berries ,honey and rice was being produced in 7000-6650 BC according to a investigate published in the Proceedings of the National Academy of Sciences. The existence of alcoholic beverages was founded dating from 3150 BC in ancient Egypt, 3000 BC in Babylon, 2000 BC in pre-Hispanic Mexico, and 1500 BC in Sudan. Alcoholic beverages existed in medical field since 2100 BC in Sumeria and Egypt for example alcoholic drinks were recommended for those who are suffering or those who are in critical condition to ease their pain. In addition, diluted wine was a part of classical Greece breakfast, and it was consumed in most of the Roman citizens in the first century. As state by the post-conquest Aztecdocument, drinking of the pulque also known as local “wine” was commonly restricted to religious ceremonies but was allowed to elders.

Fermented beverage

A chemical reaction that carbohydrate such as glucose turned into acidic food or alcoholic beverage. Grapes are compressed to excrete the juice that contain high concentration of sugar and then either moved rapidly away from the peel or left to rest for a certain time to soak up the flavour, tannins, and color of the protective layer for the production of wine. Final step, the extracted juice that added yeast is left to ferment for weeks.

Double fermentation

Secondary fermentation is commonly used in the production of wines, it means second period of fermentation in a container other than the one used in the previous fermentation process. For example, carboy is used for the first fermentation and the content is moved to a oak barrel for second fermentation stage.

Distilled beverage

Alcohol is most commonly known in beverages and is referred to generically as Alcohol, Common Alcohol or Grain Alcohol. For this last purpose, Ethanol also known as CH3CH2OH is produced by fermentation. Alcoholic beverages that have higher concentration of alcohol than 12 to 15% could not be produced by simple fermentation of sugar, because yeast fermentation could not undergo in high Alcohol concentration. Hence, distillation method was applied to create  higher concentration alcoholic beverages.

 Distillation from Wine

Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little colour, aroma, or flavour.



Authors : Aaron Leong Hee Lee, Huong Nai Zheng, Ong Kai Yin, Lim Huang Xu