Question

How do you think alcoholic beverages of alcohol content greater than natural concentration are obtained?

Answer 1

Part1:Alcoholic fermentation
Alcoholic fermentation is a biological process in which sugars like glucose,sucrose and fructose are converted into cellular energy with production of ethanol and $C{O}_2$ as by-products.

Part 2: Alcohol concentration in natural fermented beverages Concentration of alcohol in natural fermented beverages is less than 13% because more than 13% alcohol is toxic to the yeast and it kills yeast and the process will stop.

Part 3:Increase in concentration of alcohol in natural fermented beverages
Distillation or addition of concentrated alcohol is the method by which greater concentration of alcohol is achieved in naturally fermented beverages which have a limited alcohol concentration of not more than 13%.