Abstract
Alcoholic beverages are produced from sugarcontaining liquids by alcoholic fermentation. Sugars, fermentable by yeasts, are either present as such or are generated from the raw material by processing, i. e. by hydrolytic cleavage of starches and dextrins, yielding simple sugars. The most important alcoholic beverages are beer, wine and brandy. Beer and wine were known to early civilizations and were produced by a welldeveloped industry. The distillation process for liquor production was introduced much later. The nutritional energy value of ethanol is high (29 kJ/g or 7 kcal/g). Figure 20.1 illustrates the Embden–Meyerhoff–Parnas scheme of alcoholic fermentation and glycolysis. For related details about the reactions and enzymes involved, the reader is referred to a textbook of biochemistry.
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(2009). Alcoholic Beverages. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_21
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DOI: https://doi.org/10.1007/978-3-540-69934-7_21
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