INTRODUCTION FOR BEVERAGE (ALCOHOLIC)

Definition

An "Alcoholic beverage" is a drink containing ethyl alcohol (alcohol) of agricultural origin in any percentage, derived either through natural fermentation, or addition during process.

Ethanol or ethyl alcohol is produced through a natural process when the yeast converts the sugar contained in fruit, cereals, and sugar-canes, into alcohol. Pure alcohol is a colorless, pure liquid. The process used for its preparation is called fermentation.

Fermentation

Alcohol is produced when the yeast is fed by sugar. This microorganism grows and proliferates by sugar contained in food such as fruit and cereals. As the yeast is fed by sugar, alcohol and carbon dioxide are produced. Sugar → energy + alcohol + carbon dioxide.

Categories of alcoholic beverages:

According to the Greek Legislation, alcoholic beverages are divided into three categories: Wine, beer, and spirits. 

Different drinks

During wine-making, the yeast acts with the sugar contained in grapes. Different types of grapes give different flavor and colours to wines. Apples are used to produce cider. Beer is produced from a malted grain – usually barley – in which a hop is added as a flavoring.

grapes                      fermentation                     wine, champagne
apples                                                               cider
cereals                                                              beer

Distillation

The amount of alcohol in drinks can be increased by a process known as “distillation”. Through this process, whisky, gin, vodka, brandy and rum are produced, usually containing 40% pure alcohol.

During this process, water and alcohol are separated through boiling, resulting in a higher concentration of alcohol.

Fortified wines (such as sherry and port) are wines to which a spirit has been added raising the concentration of alcohol (more than 15% for sherry, 20% for port).