Question

Wine and beer are produced directly by fermentation. Brandy and whisky require both fermentation and distillation because

• A. Fermentation is inhibited at an alcohol level of 10-18%
• B. Distillation prolongs storage.
• C. Distillation improves quality.
• D. Distillation purifies the beverage.

Answer 1

The correct option is A Fermentation is inhibited at an alcohol level of 10-18%

Beverages of low alcoholic content (less than about 9% alcohol) are fermented from grains and are usually considered to be beers. Wines, on the other hand, are fermented to a higher percentage of alcohol (10 - 18% alcohol) and are usually fermented from fruit juice. Higher levels of alcohol kill or inhibit bacteria stopping spoilage as well as fermentation. Vodka, whiskey, and other alcoholic beverages with alcohol contents well above 20% are produced by distilling alcohol from a yeast-fermented beverage. Many liquors are produced by using distilled alcohol (as high as 95% alcohol) to extract various flavoring materials after which the resulting extract is diluted with water and often sugar to make a flavored alcoholic beverages. Unless the alcoholic content of the resulting beverage is well above 15%, the material will not be stable and may start to ferment or even decay in storage. Hence, most liquors are atleast 20% alcohol.