Q. After fermentation, distillation is not necessary for the production of
NTA AbhyasNTA Abhyas 2020
Solution:
The yeast species used in alcoholic fermentation are Saccharomyces cerevisiae, commonly called Brewer’s yeast. Malted cereals and fruit juices produce ethanol by fermentation. Molasses are a more common substrate for alcoholic fermentation.
Depending on the kind of raw material used for fermentation and type of processing (with or without distillation), different types of alcoholic drinks are obtained.
Distillation is the process of separating components from a mixture of liquid by using selective boiling and condensation. It also helps in the process of desalination.
It increases the alcohol content of the beverage. Thus, a distilled beverage spirit or liquor is an alcoholic beverage containing distilling (concentrating by distillation) ethanol produced using fermenting grain fruits (or) vegetables.
Wine and beer are produced without distillation (Low alcohol concentration). Whisky, brandy, and rum are produced by distillation of fermented broth (high alcohol concentration).
Some of these beverages have an alcohol concentration as given below:
$40\%$
Depending on the kind of raw material used for fermentation and type of processing (with or without distillation), different types of alcoholic drinks are obtained.
Distillation is the process of separating components from a mixture of liquid by using selective boiling and condensation. It also helps in the process of desalination.
It increases the alcohol content of the beverage. Thus, a distilled beverage spirit or liquor is an alcoholic beverage containing distilling (concentrating by distillation) ethanol produced using fermenting grain fruits (or) vegetables.
Wine and beer are produced without distillation (Low alcohol concentration). Whisky, brandy, and rum are produced by distillation of fermented broth (high alcohol concentration).
Some of these beverages have an alcohol concentration as given below: