The key ingredients in alcohol production need to successfully pass through several processes including fermentation and proper fermentation of sugar is essential for perfect alcohol. However, there are several processes prior to alcohol fermentation that encourage fermentable sugars to get converted into heady alcohol.
All alcohols and spirits need to get transformed from key ingredients such as grains, fruits or vegetables into ethanol or alcohol, as it is more commonly known before they can be consumed. These ingredients are rich in starch and they need to firstly get transformed into sugars before they can be fermented with the help of appropriate yeast. Thus, key ingredients such as wheat, barley, grapes, apples, corn, rice, potatoes, maize, etc, depending on the alcoholic beverage that finally needs to be manufactured are first mixed with water. This mixture is usually dried and milled so as to increase the surface area of the ingredients, especially in the case of grains. This move enables these components to release their starches in an efficient manner so that they can further be converted into sugar.
Various processes such as milling, mashing, boiling, and cooling release enzymes such as amylase that convert starch into sugars such as fructose, sucrose and glucose. The mixture or wort, in case of beer production is now ready for fermentation of sugar. Active yeast such as brewer’s yeast or saccharomyces cerevisiae yeast is now added to the wort to start sugar fermentation. In case of manufacture of wine, it would be necessary to add stronger wine yeast and in case one wants to make vodka then even stronger vodka yeast needs to be added to the mixture. These strong yeasts can survive in stronger alcohols as they have high alcohol tolerance than brewer’s yeast.
Yeast fermentation can last for many hours or days and a second fermentation process might also need to follow the first one in case alcoholic beverages with higher strength or proof levels are required. While most yeast can only survive in mixtures up to 27 degrees Celsius, tougher yeast varieties such as turbo yeast can not only produce alcohols in temperatures up to 40 degrees Celsius but also speed up the fermentation process, thus saving valuable time, money, and effort in the alcohol or ethanol production process.
In addition to the conversion of sugars into ethanol or alcohol, carbon dioxide is also created as each molecule of glucose is transformed into two molecules of ethanol and two molecules of carbon dioxide. This provides a natural form of carbonation to most alcohol drinks and provides drinkers such as you with that fizz once you pop open a bottle or pour out your favorite alcoholic beverage in your glass. The final process involves removing all solids including leftover yeast as well as polishing and filtering the resultant alcohol before it reaches a pub, bar, café, or your home.
Fermentation of foods and drinks has continued down since thousands of years, and ethanol or alcohol manufacturers have now mastered the art of using yeast to provide alcohols and spirits that offer consistently good taste. The arrival of improved yeasts such as turbo yeast can help achieve stronger alcoholic drinks within a short time. In short, proper fermentation of sugar is indeed essential for perfect alcohol that provides that perfect color, taste, and character.