Distilled and Undistilled Alcoholic Beverages: A Detailed Discussion
Alcoholic beverages can be broadly classified into distilled and undistilled (also known as fermented ) types. This classification is based on the method of production and the alcohol concentration in the final product. 1. Undistilled Alcoholic Beverages (Fermented Beverages) Definition: Undistilled or fermented beverages are alcoholic drinks obtained directly through fermentation —a natural biochemical process where yeast converts sugars into ethanol and carbon dioxide . Production Process: Raw Material: Sugary or starchy substrates like fruits, grains, or vegetables. Yeast Fermentation: Yeast (typically Saccharomyces cerevisiae ) is added to the substrate. Ethanol Production: Sugars are converted into alcohol without any concentration process. No Distillation Involved. Alcohol Content: Generally between 3% to 15% ABV (Alcohol by Volume). Cannot exceed ~15% ABV naturally, as yeast dies in higher alcohol concentrations. Examples: Beverage ...