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Production of Alcohol

undefinedFermentation is a natural process in which airborne yeast 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 800 A.D., 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 the 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.