CLASSIFICATION OF ALCOHOLIC BEVERAGES
FERMENTED BEVERAGES
Fermentation is a excellent method of preservation. It applies to conversion of
sugar in the source to ethyl alcohol (C2H5OH) & CO2 with heat as by-product, effected by the
anaerobic metabolism of yeast enzymes.
The word alcohol comes from the Arabic word al-kuhl, “the kohl’’ or French “alcool” a
concentrated powder used as an eyeliner. Thus by extension to any kind of fine powder that
represents concentration of the raw material involved. It was then more widely applied to fluids that
are product of distillation.
Alcohol is a colourless, volatile, flammable, intoxicating liquid. The amount of alcohol in alcoholic
beverages ranges widely from around 4 % to 20 % in beer, 9 to 14% in wines, 17 to 22% in fortified
wine to around 40% & above for spirits (liquors).
List of fermented alcoholic beverages
1. WINE: wine is a alcoholic beverage made from the fermentation of grape juice. It is made by
fermenting crushed grapes using various types of yeast which consume the sugar found in
grapes & convert them into alcohol. Various varieties of grapes & yeast are used to produce
different varieties of wines.
CLASSIFICATION OF ALCOHOLIC BEVERAGES
2. CIDER: Cider is an alcoholic beverage made from the fermented juice of cider apples mainly,
though pears are also used. Sparkling ciders are more common. 8.5%abv.
3. PERRY: Perry or pear cider is an alcoholic beverage made of fermented pear juice. 8.5 %abv
4. BEER: Beer is produced by the fermentation of sugars derived from starch-based material,
the most common being malted barley; however, wheat, corn, and rice are also widely used,
usually in conjunction with barley. The process of beer production is called brewing.
5. SAKE: Sake is a Japanese alcoholic beverage produced by multiple fermentation of rice,
which is similar to how beer is produced. 15 -20% abv. E.g-hiro, Ginjo, hakkaisan.
Sakazuki-Flask..Tokkuri- Cup
*Awamori- Japanese spirit made from rice.
6. MEAD: Mead or honey wine is a fermented alcoholic beverage made of honey, water, and
yeast. A mead that also contains spices (like cloves, cinnamon or nutmeg) or herbs (such as
oregano, hops, or even lavender or chamomile) is called Metheglin(meddyglyn)
7. TODDY OR PALM WINE: Toddy is an alcoholic beverage with a short shelf life made from the
sap of various species of palm tree, by cutting the flower stump, collecting the sap in a
container & then fermenting. Sweet & intoxicating. 4%abv.
8. PULQUE (OCTLI): It is an alcoholic beverage made from the fermented sap of the maguey
(agave) plant. It is traditional to central Mexico. Bacteria is used for fermentation
(Zymomonas mobilis). It has a sour yeast like taste. E.g-Nectar del Razo, LA lucha.
DISTILLED ALCOHOLIC BEVERAGES
1. WHISKY/WHISKEY
Whisky (Scottish Gaelic: uisge-beatha), or whiskey (Irish: uisce beatha), refers to a broad
category of alcoholic beverages that are distilled from fermented grain mash and aged in
wooden casks (generally oak).
Different grains are used for different varieties, including: barley, malted barley, rye, malted
rye, wheat, and maize (corn)
e.g. - Johnnie walker, Teachers, Glen Fiddich, Jack Daniels.
2. BRANDY-
Brandy (derived from Brandywine, from Dutch brandewijn—'burnt wine' is a spirit
produced by means of distilling grape wine. Brandy may contain 40%–60% alcohol by volume
and is normally consumed as an after-dinner drink. COGNAC
3. RUM-
Rum is a distilled beverage made from sugarcane by-products such as molasses and
sugarcane juice by a process of fermentation and distillation, then usually aged in oak and other
barrels.
CLASSIFICATION OF ALCOHOLIC BEVERAGES
4. VODKA
Vodka is one of the world's most popular neutral tasting distilled beverages, being
drunk as a chilled shot, with mixture or in cocktails. It is a clear liquid containing water and
ethanol purified by distillation, often multiple distillation & filtration from a fermented substance
such as grains, potatoes, sugar beet or molasses.
5. GIN
Gin is a spirit flavored with juniper berries. Distilled gin is made by redistilling white grain
spirit which has been flavored with juniper berries & other botanicals.
6. TEQUILA
Tequila is a spirit made primarily in the area surrounding Tequila, a town in the
western Mexican state of Jalisco,
It is made from the blue agave (Agave tequilana azul), which is native to Mexico.
7. AKVAVIT
Akvavit, also known as aquavit or akevitt, is a Scandinavian distilled beverage of typically
about 40% alcohol by volume, made mainly in Denmark, Norway and Sweden. Akvavit, like
vodka, is distilled from either potato or grain.(Scndvn vodka). It is flavoured with herbs such as
caraway seeds, anise, dill, fennel and coriander.
8. FENI OR FENNY
Feni/ fenny is an Indian liquor originating in Goa. Coconut fenny is made from coconut
palm sap. Cashew fenny, made from the cashew apple, is also called Kaju fenny.
BITTERS
Bitters are a preparation of herbs and citrus dissolved in alcohol with a bitter, sour or
bittersweet flavor. Bitters were formerly manufactured as patent medicines with an alcoholic
strength of up to 45%, often served as digestives. The few remaining varieties are principally
used as aperitifs or as flavorings in cocktails.
Bitters are prepared by infusion or distillation, utilizing aromatic herbs, bark, roots, and/or fruit
for their flavor and medicinal properties.
1. Cocktail bitters 2.Pouring bitters.
LIQUEURS
Liqueurs are alcoholic, high-sugar beverages with added flavorings usually derived from
herbs, fruits, or nuts. Popular examples are Bailey’s Irish Cream, crème de cacao, Cointreau,
Drambuie, Kahlua, Advocaat, etc. Liqueurs are distinct from flavored liquors, fruit brandy and
eau de vie which contain no sugar. Due to their sweetness liqueurs are popular as after dinner
drinks (digestives).Few liqueurs are also drunk as Aperitifs. Most liqueurs range between 15 and
70 percent alcohol by volume.
