Alcohol fermentation transforms alcohol carbohydrate into alcohol

Fermentation is a vital process in the manufacture of any alcohol since alcohol fermentation transforms alcohol carbohydrate into alcohol. This fermentation also transforms starches and sugars present in the mixture or wort into alcohol with the required strength, which is then filtered and flavored for your consumption.

Various types of alcohol and spirits such as beer, whiskey, wine, vodka, rum, sherry, etc require mixing water along with matching ingredients such as barley, wheat, corn, grapes, apples, rice, maize, potatoes, and several other ingredients based on the final alcoholic beverage that needs to be produced. Most of these ingredients contain starch, which is a complex form of carbohydrate, along with sugar. Sugar too is a form of carbohydrate and both starch and sugar end up getting converted into alcohol with varying strengths or proof levels after the brewing process.

Various processes under the brewing process such as milling, mashing, boiling, fermenting, filtering, and packaging go into turning the carbohydrates present in the mixture into alcohol with the desired strength, taste, and acidity levels. The brewing process itself depends on the alcohol that needs to be produced and spirits such as vodka require an additional distillation process to produce this potent alcoholic drink.

The fermentation of sugar in the wort mixture containing water and other ingredients takes place due to the addition of yeast. Various types of alcohols require different types of yeast that provide varying strengths of alcohol after the fermentation process. Thus, while beer requires brewers yeast, lager is usually made with saccharomyces cerevisiae yeast, while wine requires wine yeast, and vodka is made with vodka yeast. If you plan to manufacture your own alcoholic drinks right at home then you can also buy instant yeast or turbo yeast that promises quick fermentation even in varying temperatures. This is because yeast ideally ferments any mixture only when it is maintained at between 15 to 27 degrees Celsius.

Once fermentation starts taking place within the mixture then the carbohydrates in the liquid slowly get converted into carbon dioxide and alcohol. The flavor, strength and character of the alcohol depend on the type and amount of yeast added to the wort along with the time period of the fermentation process. The resultant alcohol mixture is then conditioned, filtered and packed in kegs, bottles or cans depending on the manufacturer and then dispatched for retail sale.

However, the beer, wine or whiskey that you drink still contains some amount of alcohol carbohydrate. Thus, if you are on a diet and want to drink any form of alcohol then you should realize that certain alcohols and spirits such as whiskey, vodka, rum, and gin contain the least amount of carbohydrates while wine contains moderate amounts of carbohydrates. However, most beers do contain higher amounts of carbohydrates. You should drink your alcohol after learning about the carbohydrate content on the bottle or can.

It is the alcohol or ethanol fermentation process that converts all starches and sugars present in the mixture into alcohol. Since starches are complex carbohydrates, this process ultimately converts alcohol carbohydrate into delicious alcoholic drinks that still have varying levels of carbohydrates within them.