Call Us!

CALL 800.270.8327 (USA/Canada)  or  707.324.5522 (Local)

Have you ever wondered how your favorite beer, wine or any alcoholic beverage is processed? Fermentation makes alcoholic beverages like beer possible. Fermentation is a metabolic process by which the chemical reaction between yeast and carbohydrates result to acids and ethanol. According to experts, fermentation has been known to humanity even before the ancient times. Nowadays, it is an essential process in producing food products like cheese, yogurt, soy sauce, vinegar, pickles, and shrimp paste. Normally, the microorganisms used for this process are collectively known as the Saccharomyces cervisae or the common yeast.

The basic fermentation process is practically the same for alcoholic beverages such as beers, wines and even distilled spirits. In the beer-making process, for instance, the brewers would combine the mashed barley, wheat or rye in hot water before its treatment in a fermentation vessel. Eventually in the process, yeast will be added to combine with the sugar extracted from the mashed ingredient. Carbon dioxide and of course, ethyl alcohol are the by-products of this process. After filtration and proper bottling, the newly processed beer is ready for consumption. Alcohol content of beer normally ranges from 4% to 6% by volume.

Wine, on the other hand, utilizes the sugar present in crushed grapes. To facilitate fermentation, wine-makers combine the grape juices and the yeast. Once the fermentation process is complete, the fermented grape juice is bottled and aged to bring out its distinct aroma and flavor. Wine contains a maximum alcoholic content of 16%. As for the distilled drinks or otherwise known as hard liquor, the process is a bit more sophisticated. Distilled spirits, such as cognac, tequila and brandy, initially undergo fermentation as well but their alcoholic content become more concentrated as they undergo a process known as distillation. Fermentation creates alcohol, but distillation separates alcohol through vaporization. Controlled heating temperature is very important at this point. The fermented liquid will be exposed to a gradual increase and decrease of temperature that would eventually result to condensed drops of spirits. These drops are the distilled spirits, which are purer and richer in content compared to ordinary wine and beer. At this point, the collected spirits can then be preserved for bottling and eventually, for consumption. Some makers would opt to keep the bottled spirits for aging and eventually, blending for a deeper taste and aroma. Alcohol content of hard liquor by volume is at least 20%.

To know more about fermentation of beer, wine and other alcoholic beverages, consult the links listed below:

Fermentation Basics

Fermentation in Wine

Fermentation in Beer

Fermentation in Liquor and Cordials

Have you ever wondered how your favorite beer, wine or any alcoholic beverage is processed? Fermentation makes alcoholic beverages like beer possible. Fermentation is a metabolic process by which the chemical reaction between yeast and carbohydrates result to acids and ethanol. According to experts, fermentation has been known to humanity even before the ancient times. Nowadays, it is an essential process in producing food products like cheese, yogurt, soy sauce, vinegar, pickles, and shrimp paste. Normally, the microorganisms used for this process are collectively known as the Saccharomyces cervisae or the common yeast.

The basic fermentation process is practically the same for alcoholic beverages such as beers, wines and even distilled spirits. In the beer-making process, for instance, the brewers would combine the mashed barley, wheat or rye in hot water before its treatment in a fermentation vessel. Eventually in the process, yeast will be added to combine with the sugar extracted from the mashed ingredient. Carbon dioxide and of course, ethyl alcohol are the by-products of this process. After filtration and proper bottling, the newly processed beer is ready for consumption. Alcohol content of beer normally ranges from 4% to 6% by volume.

Wine, on the other hand, utilizes the sugar present in crushed grapes. To facilitate fermentation, wine-makers combine the grape juices and the yeast. Once the fermentation process is complete, the fermented grape juice is bottled and aged to bring out its distinct aroma and flavor. Wine contains a maximum alcoholic content of 16%. As for the distilled drinks or otherwise known as hard liquor, the process is a bit more sophisticated. Distilled spirits, such as cognac, tequila and brandy, initially undergo fermentation as well but their alcoholic content become more concentrated as they undergo a process known as distillation. Fermentation creates alcohol, but distillation separates alcohol through vaporization. Controlled heating temperature is very important at this point. The fermented liquid will be exposed to a gradual increase and decrease of temperature that would eventually result to condensed drops of spirits. These drops are the distilled spirits, which are purer and richer in content compared to ordinary wine and beer. At this point, the collected spirits can then be preserved for bottling and eventually, for consumption. Some makers would opt to keep the bottled spirits for aging and eventually, blending for a deeper taste and aroma. Alcohol content of hard liquor by volume is at least 20%.

To know more about fermentation of beer, wine and other alcoholic beverages, consult the links listed below:

Fermentation Basics

Fermentation in Wine

Fermentation in Beer

Fermentation in Liquor and Cordials