Alcoholic Beverage

The word ‘Beverage’ has been derived from the Latin word ‘bever’ meaning rest from work. Beverages are potable drinks which have thirst-quenching, refreshing, stimulating & nourishing qualities. By refreshing one means the replenishment of fluid loss from body due to perspiration. Nourishment is provided by the nutrients in the beverages.

Alcoholic beverages affect the central nervous system & tranquilize it, thus reducing tension & worries.

Alcohol being a concentrated source of energy, it is absorbed directly by the bloodstream from the stomach & therefore provides instant energy to the body & increases the blood pressure for a short while.

Definitions:

1. Alcoholic beverage: any beverage containing ½% of alcohol by volume to 76% alcohol by volume is considered to be an alcoholic beverage. Those with higher than 76% alcohol are known as medicines, such as anesthetics.

2. Alcohol: these are hydroxides of organic radicals. Ethyl alcohol is the only alcohol which is consumable. All other alcohols are poison.

3. Wine: is an alcoholic beverage obtained by the fermentation of freshly gathered grape juice, the fermentation of which has been carried out in the district of its origin, according to the local traditions & practices.

4. Distillation: is a process of simultaneous evaporation & condensation of a liquid or a mixture of liquids to purify them.

5. Brandy: is obtained by the distillation of fermented grape juice & is suitably matured in Oakwood casks for a minimum of 3 years. Brandies are never colored because they obtain a beautiful amber color from the black Oakwood casks. Brandies can be matured up to a period of 70 years (usually used blending purposes).

6. Liquor: is used for all alcoholic beverages in general, but it has a special meaning in the brewery, namely, it is water used for brewing after the removal of unwanted minerals & salts & addition of required minerals & salts in the manufacture of beer.

7. Liqueurs: are sweetened, colored & flavored spirits with a base of Cognac, Brandy, Scotch whisky or sometimes Rum. The color is obtained from herbs, spices, vegetables or fruit-colored pigments, either

by distillation or infusion. Sweetening is added as & when required.

8. Whisky: is obtained by the distillation of grains, particularly barley, malt & is aged in Oakwood casks for a minimum of 3 years for Scotch whisky, a minimum of 7 years for Irish whisky. Regular Scotch Whiskies are matured for 3-12 years, Premium Scotch or Deluxe Premium Scotch Whiskies are matured 12-20 years & the finest Old ‘Blue label’ for a minimum of 20 years. Whiskies are colored by the addition of desired color caramel.

9. Rum: is obtained by the distillation of fermented molasses or sugarcane juice & is matured in Oakwood casks for a minimum of 3 years. Rum is colored by the addition of dark caramel.

10. Gin: is rectified spirit obtained by the distillation of the fermented mash of cereals & grains in a definite ratio. Gin has a typical flavor of juniper berries, coriander seeds & orange peel. It has in all 108 botanicals. Gin is a colorless drink matured in Oakwood casks for a minimum of 3 years.

11. Vodka: is the national drink of Russia & goes well with caviar. It is a strong alcoholic beverage obtained by rectifying spirit made from potato & sweet potato starch & is passed through layers of sand, vegetable charcoal, coal & quarts to make it colorless, tasteless & odorless. Vodka is not matured.



Source by Dilip Mahadik