Noah Vinter
Alcoholic drinks are divided into three general classes: beers, wines, and distilled beverages. Fermentation is the process by which bacteria or yeast chemically converts sugar into ethanol. Wine and beer are both fermented, undistilled alcoholic beverages. Wineries ferment grapes to make wine and breweries ferment barley, wheat, and other grains to make beer. Distillation is a process that separates fermented ingredients and water, allowing the alcohol to concentrate further. Distilled drinks include vodka, gin, rum, whisky, and brandy. Vodka can be made from many different things because it only requires two ingredients: ethanol and water. Tequila is made from the agave plant, while sake is made from fermented rice.
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What You'll Learn
Fermentation and distillation processes
Alcohol is a combination of hydrogen, oxygen, and carbon atoms. The three types of alcohol are ethanol, methanol, and isopropanol. Ethanol, the potable alcohol that is usually captured during distillation, has a boiling point of 78.2°C. As ethanol alcohol boils at a lower temperature than water, the two liquids can be separated by evaporation. Thus, ethanol can be separated from water by heating the mixture in an enclosed environment, capturing the alcohol vapours, and allowing the water to be left behind. This process is known as distillation and it concentrates the alcohol. However, distillation does not produce alcohol, it merely separates and concentrates it. To produce a distilled spirit, one needs to start with an alcoholic liquid ('wash') to distil the spirit from. For example, vodka and whiskey are distilled from a wash that is essentially beer made by fermenting cereal grains.
Fermentation is a process that is of considerable commercial importance. It is used in the production of alcoholic beverages and in the baking industry. During fermentation, yeast breaks down sugars in a mixture to produce alcohol. The time required for completion of fermentation depends on the temperature of the mixture. Normal yeast is most effective in breaking down all the fermentable sugars at temperatures ranging from 24 to 29°C (75 to 85°F), and, in this range, completion of fermentation requires 48 to 96 hours. Fermentation at lower temperatures requires longer periods. The final concentration of sugars can be adjusted so that the yeast fermentation will produce a finished fermented mixture containing between 7 and 9 per cent alcohol. Commercial fermentation is carried on in large vats. In the past, these were open and made of wood, but now most plants use closed stainless steel vats for easier cleaning and better temperature control.
There are many different types of alcoholic beverages that are produced through fermentation and distillation. Beer is made by fermenting cereal grains. Sake is made through a fermentation process that involves steaming rice, adding "koji seeds", mould, yeast, and precise temperature control. Wine is made by fermenting fruit juices and is then distilled to make brandy. Tequila is distilled from the agave plant. Rum is made through the fermentation of grain mashes. Whisky is distilled from a wash that is essentially beer. Liqueurs are distilled spirits with added sugars and flavourings and can contain liquors such as vodka, brandy, tequila, or rum.
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Different base ingredients
Alcoholic drinks are divided into three general classes: beers, wines, and distilled beverages. The names of some alcoholic drinks are determined by their raw ingredients.
Grains
Huangjiu is made from rice, millet, or wheat using a special starter culture of yeast, mold, and bacteria. Similarly, beer is made from barley, wheat, and other grains. Malt whiskies use barley malt, which produces the sugar maltose. Corn whiskies use corn and typically ferment dextrose.
Fruits
Wine is made by fermenting fruit juices. Cognac uses multiple types of grapes found only in France. Brandy can also be made from fermented fruit juices like grape, apricot, or apple. Fortified wines, such as port, Madeira, Marsala, Vermouth, and Sherry, are examples of wines that are fortified with distilled alcohol. They usually have about 20% ABV.
Vegetables
Vodka can be made from many different things because it only requires two ingredients: ethanol and water. However, it is typically made from grains or potatoes. Gin is made from a base of grain, such as wheat or barley, which is first fermented and then distilled. Tequila is made from the agave plant, which is a type of lily vegetable.
Other
Sake is made through a fermentation process, like wine, and is not distilled, like spirits. Mead, a blend of water and fermented honey, has between 10% to 14% ABV. Absinthe is a spirit made from a variety of leaves and herbs.
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Alcohol concentration
Fermentation is the initial step in creating alcohol, where bacteria or yeast converts sugar into ethanol. Beer, wine, and cider are examples of fermented drinks with lower alcohol concentrations than distilled beverages. For instance, a standard beer typically contains around 12 fluid ounces of alcohol, amounting to 14 grams of pure alcohol. Light beers have around 4% ABV, while craft beers can range from 5% to 9% or higher.
Fortified wines, such as port, Madeira, and sherry, undergo an additional distillation process, boosting their alcohol content to approximately 20% ABV. Table wines, including red, white, and pink varieties, can have high alcohol concentrations, with some reaching up to 15% ABV. Champagne, a well-known sparkling wine, typically falls in the 10% to 12% ABV range.
Distilled spirits like brandy, cognac, and liqueur have notably higher alcohol concentrations. A standard brandy or cognac serving of 1.5 ounces contains 40% ABV. Liqueurs, which are distilled spirits infused with sugars and flavourings, have an ABV of around 24% in a typical 2 to 3 fluid ounce serving.
Absinthe, a spirit made from herbs and leaves, is known for its high alcohol concentration, with some varieties reaching up to 90% ABV. Everclear, a grain-based spirit, also boasts a heavy concentration, with a minimum ABV of 60% and some versions surpassing 90%.
The concentration of alcohol in alcoholic beverages significantly influences their legal status, consumption regulations, and potential health risks. Understanding the varying alcohol concentrations across different drinks is essential for responsible drinking and preventing alcohol misuse and its associated consequences.
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Flavouring and colouring
Alcoholic beverages derive their flavour and colour from a variety of sources. Beer, for instance, is commonly made from barley, but other grains such as wheat, oats, rice, maize, and corn can also be used. These adjunct grains not only alter the flavour but also the alcohol content and production cost. Malt liquor, a type of beer, uses grains that are malted and combined with other starches to increase the alcohol content and flavour. Similarly, sake is made from rice, but the process of polishing and fermenting the rice grains gives it a unique flavour and character.
Whiskey, a popular distilled drink, is often aged in steel or wooden barrels, where it absorbs flavours from the wood, such as vanilla, walnut, cherry, maple, and chestnut. Scotch whiskey, in particular, derives its distinctive smoky flavour from peat, which is decayed organic matter. In contrast, vodka, which is made from fermented starch, is known for its neutral flavour, making it a versatile spirit for cocktails.
Wine, on the other hand, gets its colour and flavour from the grapes used. Red wine, for example, gets its colour from the grape skins, while the chemical composition is influenced by the tannins present in the skin. The sweetness of the wine depends on the sweetness of the grapes and the length of fermentation. Fortified wines, such as sherry and port, have distilled spirits added, which can further influence their flavour and colour.
Liqueurs, aperitifs, and cordials are distilled spirits that often have added sugars and flavourings. Fruits, herbs, and spices are commonly used to impart unique flavours to these beverages. Essential oils and synthetic products may also be added to enhance the flavour and aroma of alcoholic drinks. For example, Russian vodka may contain holy grass, which lends a distinctive flavour and colour.
In addition to these flavouring agents, colouring agents such as caramel may be added to some alcoholic beverages to improve their perceived flavour. The specific combinations of ingredients used in flavouring and colouring are often closely guarded trade secrets, contributing to the distinct character of each alcoholic beverage.
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Health effects
Alcohol is a combination of hydrogen, oxygen, and carbon atoms. Ethanol, the type of alcohol found in alcoholic beverages, is made up of two carbon atoms, oxygen, and a hydroxyl group or multiple hydrogen atoms. It is produced by the fermentation of yeast, sugars, and starches.
Alcohol affects everyone differently, depending on factors such as how much one drinks, their health, age, gender, body weight, genetics, and medications they may be taking. It can have harmful short-term and long-term effects on both physical and mental health.
Short-term Effects
Intoxication is a common short-term effect of alcohol consumption. It occurs when alcohol, distributed through the body by the water in the bloodstream, reaches the brain. The more water in one's blood, the more diluted the alcohol will be. Thus, smaller people usually have a higher ratio of alcohol in their blood if they drink the same amount as a heavier person. Intoxication can also occur more quickly in lighter people. For most people, intoxication begins to occur after two to three drinks.
Alcohol affects the central nervous system, impairing coordination and judgment. It interferes with the brain's communication pathways and can affect the way the brain looks and works. These disruptions can change mood and behaviour and make it harder to think clearly.
Other short-term effects include:
- Facial flushing
- Nausea
- Rapid heartbeat
- Drowsiness
- Increased risk of falls and traffic accidents
Long-term Effects
Long-term consumption of alcohol above guideline recommendations can lead to:
- Mental health issues such as increased risk of suicide
- Substance abuse and addiction
- Cancers, including breast, colorectal, stomach, bowel, mouth, throat, oesophageal, liver, and head and neck cancers
- Fertility issues
- Brain damage and brain-related conditions such as stroke and dementia
- Peripheral neuropathy, causing numbness in the arms and legs and painful burning in the feet
- Heart arrhythmias (irregular heartbeat)
- Postural or orthostatic hypotension (a drop in blood pressure due to a change in body position)
- Diarrhea
- Erectile dysfunction
- Endocrine system disruption, leading to conditions such as thyroid diseases, abnormal cholesterol levels, reproductive dysfunction, and stress intolerance
- Financial issues
- Night sweats
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Frequently asked questions
Alcohol is a combination of hydrogen, oxygen, and carbon atoms. For example, ethanol is made up of two carbons, oxygen, and a hydroxyl group or multiple hydrogens.
Vodka, gin, baijiu, shōchū, soju, tequila, rum, whisky, brandy, and singani are examples of distilled drinks.
Beer, wine, cider, sake, and huangjiu are examples of fermented drinks.
Tequila is made from the agave plant. Sake is made from rice. Absinthe is made from leaves and herbs.
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