ALIPHATIC ALCOHOLS
,Ethyl Alcohol Methyl Alcohol
(Ethanol) (Methanol)
, Manufacturing
• Fermentation – Sugar to Alcohol and Carbon
dioxide
– C6H12O6→ 2(CH3-CH2-OH) + 2CO2
– (Yeasts +sugar + water = CO2 + ethanol)
– Yeasts are living micro-organisms which die in
concentrations of alcohol greater than 10 to 15%
– Starch –Convertase Maltose
• Commercially - obtained from Mollases
, Alcoholic Beverages
Malted Liquors: Fermentation of germinating cereals (malts) –
Beers (3-6%)
Wines: fermentation of Natural Sugars – grapes, apples and
other fruits
No distillation, <15%
Fortified (port) – up to 22%
Champagne – 12-16% (effervescent wine)
Spirits – Rum, Whisky, Brandy and Gin
40 - 55% v/v
Standard 42.8% v/v or 37% w/w
Sources:
Whiskey - distilled grain
Rum - distilled molasses
Gin – any sugar source
Brandy – Distilled wine (Grapes)
Vodka – fermentation of any of grain, rye, wheat,
potatoes, grapes, sugar beet or mollases
,Ethyl Alcohol Methyl Alcohol
(Ethanol) (Methanol)
, Manufacturing
• Fermentation – Sugar to Alcohol and Carbon
dioxide
– C6H12O6→ 2(CH3-CH2-OH) + 2CO2
– (Yeasts +sugar + water = CO2 + ethanol)
– Yeasts are living micro-organisms which die in
concentrations of alcohol greater than 10 to 15%
– Starch –Convertase Maltose
• Commercially - obtained from Mollases
, Alcoholic Beverages
Malted Liquors: Fermentation of germinating cereals (malts) –
Beers (3-6%)
Wines: fermentation of Natural Sugars – grapes, apples and
other fruits
No distillation, <15%
Fortified (port) – up to 22%
Champagne – 12-16% (effervescent wine)
Spirits – Rum, Whisky, Brandy and Gin
40 - 55% v/v
Standard 42.8% v/v or 37% w/w
Sources:
Whiskey - distilled grain
Rum - distilled molasses
Gin – any sugar source
Brandy – Distilled wine (Grapes)
Vodka – fermentation of any of grain, rye, wheat,
potatoes, grapes, sugar beet or mollases
