Alcoholic Beverages Quiz

Alcoholic Beverages

• Any liquid containing 0.5% to 95% ethyl alcohol by volume is considered an alcoholic beverage.
• Ethyl alcohol is the type found in alcoholic beverages, while methyl alcohol is fatal and used industrially.
• Alcoholic beverages are produced by fermentation of sugar-based foods or distillation of fermented products.

Fermentation

• Sugar in fruits or grains is converted to alcohol by yeast.
• The chemical equation for fermentation is: C6H12O6 + YEAST = 2C2H5OH + 2CO2 (Sugar + Yeast = Alcohol + Carbon Dioxide)

Distillation

• Fermented mash is heated, causing alcohol to evaporate at a lower temperature than water (78.5°C).
• The evaporated alcohol is then cooled and condensed back into a liquid.
• There are two main distillation methods: Pot Still and Patent Still.

Pot Still Method

• Also known as batch distillation.
• Traditional method using an enclosed kettle that heats the mash and collects the evaporated alcohol.
• Copper is preferred for the still due to its ability to remove impurities.
• Produces spirits in batches, requiring loading, boiling, cleaning, and reloading after each run.

Advantages of Pot Still

• The Pot Still method is a traditional batch distillation using copper, producing higher alcohol content spirits via fermentation. It separates elements to enhance flavors and remove impurities, yielding products like whiskey, rum, and gin, significant in cultural practices globally.
• that highlight the unique characteristics and flavors of ingredients, creating an artisanal product..
• This method focuses on enhancing the volatile compounds that contribute to a rich, aromatic profile.
• This results in a fuller mouthfeel, contributing to a more satisfying drinking experience.
• Allows distillation of small quantities of mash.

Disadvantages of Pot Still

• Requires more time and labor.
• Costly to operate.
• Requires frequent cleaning and refilling.

Patent Still Method

• Also known as Coffey Still, continuous distillation, or columnar distillation.
• Invented in the late 1830s, allows continuous production of spirit as long as mash is added.
• Uses two columns: analyzer and rectifier.
• Analyzer vaporizes alcohol from the hot mash, while rectifier cools the vapors, purifying and condensing them.
• Produces lighter-bodied spirits.

Advantages of Patent Still

• Less labor-intensive, requires minimal cleaning and refilling.
• Produces larger quantities compared to Pot Still.
• Cost-effective.

Disadvantages of Patent Still

• Not suitable for distilling small quantities of spirits.
• May not achieve the desired aroma and essential elements found in drinks.

Alcohol Content / Proof

• Proof indicates the alcoholic strength of different beverages.
• Originally, proof was determined by adding gunpowder to the liquid and observing its flammability.
• If the mixture exploded, it was "over proof," if it fizzed, it was "under proof," and if it burned with a steady blue flame, it was "proved" to be about 50% alcohol.

Scales For Measuring Alcohol Strength

• Gay Lussac (GL) system: Proof equals the percentage of alcohol in the spirit. Example: 43% alcohol = 43⁰ GL.

• British or Canadian Proof (BP): 57.1% alcohol is equivalent to 100⁰ BP, and 100% alcohol is equal to 175⁰ BP.

• American or US Proof: 50% alcohol is equal to 100⁰ US, and 100% alcohol is equal to 200⁰ US.

• Equivalence: 100⁰ GL = 175⁰ BP = 200⁰ US.

• OIML (Organization International Metrologies Legale): Currently, all manufacturers must indicate the alcohol content as a percentage on bottles.