ALCOHOL (Ethyl Alcohol or Ethanol)

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Presentation transcript:

ALCOHOL (Ethyl Alcohol or Ethanol) Chemical Description: CH3CH2OH Definition: The primary result of the interaction of sugary liquids and yeast. A volatile, colorless liquid with an ethereal odor. It is obtained via fermentation and can be concentrated via distillation. Categorized as being either fermented or distilled.

Alcohol Chemistry Chemical Structure: CH3CH2OH Chemical Diagram: H O C

Fermentation & Distillation The chemical process of converting sugar into an alcohol-based liquid that also contains carbon dioxide and residual components. Distillation The process of separating, selecting, and concentrating the alcohol from the fermented liquid. This is done through the application of heat - the boiling point of alcohol is less than the boiling point of water.

Simplified Distilling Operation Showing The Placement Of The Fermented Product And The Distilled Product Fermented Solution Distilled Solution

Malt Beverages An alcohol beverage that is fermented from grains (particularly from barley). It is obtained from water, starch that has been converted into sugar, yeast, and hops. Types: Beer Ale Porter Stout Saké Malt Beverage-Based Coolers

Wine An alcohol beverage that is fermented from any plant (usually grapes) other than grains. It is obtained from water, sugar, and yeast. Types: Table Wine Red White Rosé Sparkling Wine Dessert Wine Compounded Wine Wine Other Than From Grapes Wine-Based Coolers

Distilled Spirits A concentrated alcohol beverage that is derived from fermented liquid via the application of heat. To be classified as a distilled spirit, it does not matter if the fermented liquid is obtained from grains or other plants. Types: Whiskey Group: Bourbon/Tennessee, Rye, American Blended Scotch, Irish, Canadian Non-Whiskey Group: Vodka, Gin Rum, Brandy, Tequila/Mezcal Cordials/Liqueurs, Mixed Drinks, Spirits-Based Coolers, Bitters, Neutral Spirits

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