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Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
The drink industry (or drinks industry, also known as the beverage industry) produces drinks, in particular alcoholic beverage, ready to drink and soft drink products. [1] Drink production can vary greatly depending on the product being made. ManufacturingDrinks.com explains that "bottling facilities differ in the types of bottling lines they ...
Drinks containing alcohol are typically divided into three classes—beers, wines, and spirits—with alcohol content typically between 3% and 50%. Drinks with less than 0.5% are sometimes considered non-alcoholic. Many societies have a distinct drinking culture, where alcoholic drinks are integrated into parties.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Fix – traditional long drink related to Cobblers, but mixed in a shaker and served over crushed ice; Fizz – traditional long drink including acidic juices and club soda, e.g. gin fizz; Flip – traditional half-long drink that is characterized by inclusion of sugar and egg yolk; Julep – base spirit, sugar, and mint over ice.
An old whiskey still A display of various liquors in a supermarket Some single-drink liquor bottles available in Germany. Liquor (/ ˈ l ɪ k ər / LIK-ər) or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation.
Map of Europe with individual countries grouped by preferred type of alcoholic drink, based on recorded alcohol consumption per capita (age 15+) (in liters of pure alcohol) in 2016. Wine Beer
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.