Alcoholic Beverages Classification

Alcoholic Beverages Classification

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Alcohol is a volatile, mobile, colourless fluid with an ethereal odour, obtained by fermenting a liquid containing sugar, the strength of which can be further increased by distillation. The name is derived from the Arabic word, al-kohl. A potable liquid containing ethyl alcohol or ethanol of 0.5 per cent or more by volume is termed as an ‘alcoholic beverage’.

There are many members of the alcohol family, but ethyl alcohol is the best known and the one that concerns us most, as it is the principal alcohol to be found in all alcoholic beverages.
Pure alcohol is a colourless, clear liquid with a burning taste. It derives its colour from the wood of the cask in which it is matured, and/or from the caramel, or vegetable dyes which may be added during its maturation or bottling.

History of Alcohol

Fermented grain, fruit juice and honey have been used to make alcohol (ethyl alcohol or ethanol) for thousands of years.

Fermented beverages existed in early Egyptian civilization, and there is evidence of an early alcoholic drink in China around 7000 B.C. In India, an alcoholic beverage called sura, distilled from rice was in use between 3000 and 2000 B.C.

The Babylonians worshipped a wine goddess as early as 2700 B.C. In Greece, one of the first alcoholic beverages to gain popularity was mead, a fermented drink made from honey and water. Greek literature is full of warnings against excessive drinking.

Several Native American civilizations developed alcoholic beverages in pre-Columbian times. A variety of fermented beverages from the Andes region of South America were created from corn, grapes or apples, called “chicha.”

In the sixteenth century, alcohol (called “spirits”) was used largely for medicinal purposes. At the beginning of the eighteenth century, the British parliament passed a law encouraging the use of grain for distilling spirits. Cheap spirits flooded the market and reached a peak in the mid-eighteenth century. In Britain, gin consumption reached 18 million gallons and alcoholism became widespread.

The nineteenth century brought a change in attitudes and the temperance movement began promoting the moderate use of alcohol—which ultimately became a push for total prohibition.

Note: There are many versions of the History of Alcohol by various authors and it is suggested to read more on this

Alcoholic drinks are prepared by the following three methods: 

1. Fermentation 

2. Brewed and Fermented 

3. Distillation

Fermentation 

Fermentation is a 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. This process is the basis if producing all types of alcoholic beverages. The alcohol level of fermented drinks is normally between 3-14% depending on the amount of sugar present in the liquid. Once the alcoholic level reaches 14% the yeast gets killed bringing the fermentation to a halt. Examples of fermented drinks are wine, beer, cider and perry. The CO2 released during fermentation is either allowed to escape or is absorbed into the liquid to give effervescence. Examples are sparkling wine, sparkling ciders and beers. For fermentation to be carried out the following are very necessary: 

a.Sugar 

b.Yeast 

c.Temperature 

In absence of any of these, fermentation will not happen.

• Sugar 

It is one of the most important materials required for fermentation. Yeast acts on sugar and converts one molecule of sugar to two molecules of ethyl alcohol and two molecules of carbon dioxide. Some of the natural liquids have adequate sugar content, which is converted to alcohol. Fruit juices have natural sugars and they are fermented by the action of yeast which can be below. 
1. Grape juice – Wine 
2. Apple juice – Cider 
3. Pear Juice – Perry

Sugar in Cereals Cereals like barley, rye, corn, rice etc. are also used to produce fermented drinks. Before fermenting, cereal ( Insoluble starch in the grain)  is converted into soluble sugars by the malting process. The malted cereal is then brewed in hot water to extract maximum soluble sugar from the malt. It is then cooled and allowed to ferment by addition of yeast. Examples of fermented drinks obtained from cereal are beer and sake. Barley is the main ingredient in the production of beer and rice in sake. 
1. Barley – Beer 
2. Rye – Kvass 
3. Corn - Chicha 
4. Rice – Sake 

• Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. It is found in huge quantities in the soils, plants and air. 

Following types of yeast are used in the fermentation process; the type chosen dictates the profile of the fermented drink 

1. Ambient or natural yeast 

2. Cultured yeast

Ambient or natural yeast 

Include all types of natural yeasts and are found in air, fruits, grains, soil etc. Wild yeasts are typically present in the vineyard on the skin of the grapes. Examples are Hansenula, Klöckera, Pichia & Torulopsis – they stay active during the initial fermentation of wine and get killed when the alcohol level reaches about 5%. The presence of saccharomyces cerevisiae yeast along with the wild yeasts on the skin of the grapes continues the fermentation above 5% alcohol. The action of the ambient yeast depends on the species of yeast involved and the maker will be able to produce the product with a wide range of flavours and characteristics.

Cultured Yeast 

Cultured yeasts are selected strains of yeasts cultivated in a laboratory in a controlled environment. The nature and action of the yeast are known. Many new world winemakers, who do not want to take the risk of the unpredictable action of wild yeasts, favour the usage of cultured yeast for fermenting their products. Only one strain of cultured yeast will be used in fermentation, depending on the type of alcoholic drink being made. The action of cultured yeast is more reliable than then ambient yeast. The customer will not be able to differentiate wines made using ambient or cultured yeasts. Examples are Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces ellipsodium 

• Saccharomyces cerevisiae is the yeast used traditionally in the production of top-fermented beer called "ALE". This yeast works at a warmer temperature of 15-25 °C
• Saccharomyces carlsbergensis yeast works at a lower temperature of 5-9 °C and is used in the bottom-fermented beer called "LAGER"

• Temperature 

The ideal temperature is needed for yeast to act on sugar. Throughout the process, the temperature of the fermenting liquid should be controlled. Fermentation occurs in the temperature range of 3-32°C. At temperature above 32°C and below 3°C the fermentation process ceases, as the yeasts cannot function at these extreme temperatures. Cool temperature (below 15°C) fermentation takes place slowly and gently producing clean, crisp and aromatic features. White wine is fermented at a relatively low temperature between 12 and 18°C’. Fermentation will be quicker and vigorous producing heavier and fuller wines at hot temperature (above 20°C.) Red wine is fermented at a slightly higher temperature so as to extract more colour from the skins of the grapes. It is fermented at the temperature range 22-25°C’. During fermentation, heat is released which not only accelerates the fermentation process but also influences the taste of the fermented drink. Different flavours develop in a drink at different temperature and therefore temperature control during fermentation is very important.

• Brewed and Fermented 

Similar to a fermented drink but the only difference is that of the base ingredient. Malted & crushed cereal is brewed in hot water to extract maximum soluble sugar from the malt. It is then cooled and allowed to ferment with the addition of yeast 

Examples: Beer and sake

Alcoholic Beverage- Consumption- Benefits, abuse, sensible drinking

On one hand, moderate alcohol use can provide certain health benefits, particularly with regards to Coronary Heart Disease, on the other hand, alcohol consumption is also associated with serious risks.

Drinking too much alcohol contributes to accidents and injuries and can lead to liver disease, certain types of stroke, high blood pressure, various cancers and birth defects, among other health problems. Thus, understanding the possible risks and benefits of alcohol is essential to make an informed decision about alcohol use.

• Cardiovascular Disease- Cardiovascular disease, including disorders of the heart, blood vessels, and blood circulation, is the leading cause of death. However, several studies suggest that moderate alcohol use, as compared to heavy drinking or abstaining, decreases the risk of coronary heart disease (CHD) and the most common type of stroke 9ischemic stroke) by 25-40 %.
• High Blood Pressure- people who consume more than 2 drinks per day have up to a two-fold increase in the incidence oh high blood pressure compared with non-drinkers.
• Peripheral Vascular Disease- PVD can cause pain in the calves with walking, also known as claudication. Moderate alcohol reduces the risk of peripheral artery disease in healthy men.
• Stroke- alcohol consumption has been shown to affect the risk of stroke in contradictory ways, depending upon the amount of alcohol consumed and the type of stroke. A stroke occurs when brain tissue dies as a result of sudden, severe disruption of blood flow and insufficient oxygen. Strokes may be due to a blockage (ischemic stroke) or rupture and leakage(hemorrhagic stroke) of one of the blood vessels supplying the brain. Heavy alcohol consumption increases the risk of both ischemic and hemorrhagic stroke.
• Breast Cancer- There is consistent evidence that breast cancer risk is higher for women consuming moderate to high levels of alcohol compared with abstainers
• Cancer arising within Liver Cells (hepatocellular carcinoma)- has been linked to alcohol use. This may be related to Liver Scarring( i.e. Cirrhosis) that occurs in people who consume excessive amounts of alcohol since Cirrhosis is a major cause of hepatocellular carcinoma. Low levels of alcohol do not clearly cause cirrhosis.
• Pancreatitis- Heavy drinking increases the risk of both, sudden (acute) and long-term (chronic) inflammation of the pancreas
• Osteoporosis- Heavy drinking increases the risk of hip fractures because it increases the risk of both, osteoporosis and falls.
• Pregnancy- There is a significant risk of birth defects related to the use of alcohol during pregnancy. Heavy drinking can cause Fatal Alcoholic Syndrome, which prevents normal growth, and may cause intellectual disability (mental retardation), malformations of the skull and face, and other findings.
• Perception of health and quality of life- Excessive and frequent alcohol use reduces the quality of life for individuals, their families, and others around them, potentially leading to failure at work or school, interpersonal problems, and physically hazardous situations.
• Accidents and trauma- alcohol use increases the risks and severity of injury from motor vehicle accidents.
• Suicide- Alcohol abuse is associated with an increased risk of suicide. However, moderate drinking does not appear to raise suicide risk.

Note: Exposure to alcohol is generally measured in Blood Alcohol Concentration (BAC) rather than drinks per day or week. The legal BAC limit for driving is 0.08 %, which corresponds to about 4 drinks for a 200-pound man and 2.5 drinks for a 150-pound woman. However, the risk of having an accident while driving doubles at a BAC of only 0.05 %, and driving ability is impaired with BACs as low as 0.02%.