Transformation of alcohol sugars is vital for alcohol production

There are several vital processes that need to be completed before any type of alcoholic drink is produced but transformation of alcohol sugars is vital for alcohol production. This transformation is bought about by fermentation where these sugars are transformed into alcohol with varying proof levels.

Beer, vodka, wine, whiskey, and rum, among several other heady drinks all fall into the category of alcohols and spirits. There are different types of natural raw materials required to make various alcoholic beverages. These include ingredients that contain lots of starches that can be converted into fermentable sugars such as glucose, fructose, sucrose, etc. These raw materials include corn, cane, barley, rye, wheat, corn, apples, grapes, and many more that have high levels of starch.

For the manufacture of beer, malted barley along with water are firstly mixed together before the mixture is dried and roasted to encourage enzymes including different types of amylase to transform the starch present in the barley into sugars. Other raw materials including cane also have glucose, sucrose and fructose that can be fermented in future processes. In the case of beer, the roasted ingredients are again mixed with hot water or boiled for a specific period to encourage starch to turn into alcohol sugars so as to get ready for the fermentation process that follows next.

The fermentation process requires infusion of active yeast such as yeast saccharomyces for the fermentation of beer. Similarly, lager beer can be fermented by infusing saccharomyces cerevisiae yeast. These yeasts can only ferment alcohols of mild strength and other alcohols and spirits including wine and vodka require wine yeast or vodka yeast that can survive in stronger alcohols. This alcoholic fermentation transforms each molecule of sugars such as glucose into two ethanol molecules and two carbon dioxide molecules that usually provide natural carbonation to beers.

This sugar fermentation produces alcohols with the desired strength while other processes such as milling, mashing, boiling, filtering, etc ensure that the final product receives the right color, taste and character that appeals to most drinkers. Some alcohols also call for second or third fermentation process where any remaining sugar is converted into alcohol. The resultant alcohol can now be flavored, sweetened, filtered and then packed in designated kegs, cans or bottles.

Maintaining ideal yeast temperature between 15 degrees and 27 degrees Celsius is vital for transforming sugar into ethanol or alcohol while adding the right type and quantity of brewing yeast or even distillers yeast is also important to get the desired strength of alcohol. You can also make alcohol at home by adding instant yeast or turbo yeast to your homebrew mash to get the required proof levels in your beer or whiskey although you might need to experiment a little to get levels that suit your senses and your palate at the same time.

Alcohols and spirits can only be produced when various processes are implemented to convert starch into fermentable sugars that are then converted to alcohol. The fermentation process that uses appropriate types of yeast can result in fermentation of sugar into alcohol and further processes will ensure that the end product possesses the required strength, taste, color and of course, character. In short, transformation of alcohol sugars is vital for alcohol production so as to turn starchy ingredients into heady alcoholic drinks.

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