Alcoholic Beverages

 Alcohol:

Alcohol, in the context of beverages, usually refers to ethanol, a psychoactive substance produced by the fermentation of sugars by yeast.

 Ethanol:

The type of alcohol found in alcoholic beverages.

Fermentation:

Fermentation is a metabolic process in which organisms convert carbohydrates, such as starch or sugar, into alcohol or an acid. It occurs in the absence of oxygen.

Alcoholic fermentation: This is the most well-known type of fermentation, used in the production of alcoholic beverages like wine, beer, and spirits. Yeast converts sugars into ethanol and carbon dioxide.

Points To Remember:

1.Yeasts are the primary microorganisms responsible for alcoholic fermentation.

2.Alcoholic fermentation occurs in the absence of oxygen.

Distillation:

Laboratory model of a still.

1: The heat source to boil the mixture

2: round-bottom flask containing the mixture to be boiled

3: the head of the still

4: mixture boiling-point thermometer

5: the condenser of the still

6: the cooling-water inlet of the condenser

7: the cooling-water outlet of the condenser

8: the distillate-receiving flask

9: vacuum pump and gas inlet

10: the receiver of the still

11: the heat control for heating the mixture

12: stirring mechanism speed control

13: stirring mechanism and heating plate

14: heating bath (oil/sand) for the flask

15: the stirring mechanism (not shown, e.g. boiling chips or mechanical stirring machine)

16: the distillate-cooling water bath.

Distillation is a process that separates alcohol from water by exploiting their different boiling points. Here's a simplified breakdown of the process:

1. Fermentation: The journey begins with fermentation, where yeast converts sugars in grains, fruits, or other materials into an alcohol-water mixture called "wash" or "mash."

2. Heating the Wash: The wash is heated in a still, a vessel designed for distillation. As the temperature rises, the alcohol, which has a lower boiling point than water (78.1°C vs. 100°C), begins to evaporate.

3. Vapor Collection: The alcohol vapors rise and are collected in a condenser, where they cool and return to a liquid state.

4. Higher Alcohol Concentration: The condensed liquid, now called "distillate," has a significantly higher alcohol content than the original wash.

5. Multiple Distillations: For stronger spirits, the process can be repeated multiple times, further concentrating the alcohol.

Key Points:

Types of Stills: Different types of stills, such as pot stills and column stills, are used to produce various spirits with distinct characteristics.

Congeners: These are the other compounds that evaporate along with the alcohol, contributing to the flavor and aroma of the spirit.

Aging: Many spirits, like whiskey and brandy, are aged in wooden barrels, which impart color, flavor, and complexity to the final product.

Yeast(यीस्ट):

A Fungus Used in Making Beer and Wine,or to make bread rise.

( जाँड /मदिरामा वा रोटी उकास्न प्रयोग गरिने ढुसीको प्रकार; मर्चा;खमिर;फेन )