HALL - CARPENTER, CO.
By Edwin T. Scallon, Copyright © 1990, 1995, 2008 All Rights Reserved
ACCIDENT RECONSTRUCTION AND BAC CALCULATION PROGRAMS
Fermentation is a natural process in which airborne yeasts settles on overripe fruits, honey, grain products, etc., and feeds on the sugars. The yeast breaks down certain starches in the sugars, and from this process ethyl alcohol and carbon dioxide are produced. In natural fermentation when the alcohol content reaches a potency of approximately 14 to 15 percent, the process ends.
Distillation of alcohol increases its potency.. This process, which was first developed around 800AD involves collecting the steam from boiled alcoholic mash (wine, fruit, grain, etc.). The steam, which has a higher alcoholic content, is collected in a special apparatus. when cooled, the resulting liquid has a high alcohol content and a low water volume.
The term proof is a measurement of alcohol content of a beverage. Proof can be defined as twice the alcohol content of a drink. For example a bottle of liquor that is designated as 110 proof would contain 55 percent alcohol.
Therefore there are three main categories of alcoholic drinks: beer, wine, and distilled spirits (hard liquor).
Beer making has a long history. As far back as 2000BC the Code of Hammurabi set standards for beer production and behavioral codes pertaining to drunkenness. Beer is made from grain, malt hops, yeast and water. Historically, beer was full-bodied and quite nutritious. The beer of today is highly filtered and of negligible nutritious value, although calorie laden. The alcohol content of beer in the United States is generally between three and six percent. Grain drinks with higher level of alcohol are called malts, lager or ale.
Wines are those with an alcohol content higher than 14 percent. Such wines contain added alcohol or brandy to increase the alcohol content to approximately 20 percent.
The remaining major category of alcoholic drink is distilled spirits, often called "hard liquor". The natural fermentation process stops when the alcohol content reaches 14 percent. However, the discovery of the distillation process by the Arabs lead to the use of this type of beverage with it higher alcoholic content. Distillation involved heating the substance of choice and capturing the steam that is released. When cooled, the steam contains less water and more alcohol. A number of different products are used of distilled spirits including corn (bourbon), potatoes (vodka), sugar cane (rum), wine(brandy) and malts/grains (scotch).