Food Chemistry pp 829-873 | Cite as

Alcoholic Beverages

  • H.-D. Belitz
  • W. Grosch

Abstract

Alcoholic beverages are produced from sugar-containing 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 well-developed industry. The distillation process for liquor production was introduced much later.

Keywords

Ethyl Steam Boiling Bentonite Diol 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität München and Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

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