1. DISTILLED ALCOHOLIC BEVERAGES DISTILLED SPIRITS

2. Ethanol Colorless mixed with water in every ratio.
Density = 0.79 g/ml at 20 C.
energy of combustion 7000 kcal/kg
boiling point is C
85% metabolized in the liver, remaining 15 % lost by respiration, sweating and urination
etheric oils in ethanol is related with its poisoning effect
lethal dosage is 3 g ethanol / kg body weight

3. Denatured alcohol
Pure ethanol and alcoholic beverages are heavily taxed.
To relieve the tax burden on not involving human consumption agents have been added to the ethanol to render it unfit for human consumption.
These include bittering agents such as denatonium benzoate, as well as toxins such as methanol, naphtha, and pyridine.

4. Methanol
Flammable , Colorless
Heat of combustion: 5360 kcal/kg.
mixed with water, and ethanol in every ratio.
During alcohol fermentation
Pectin Methanol
Pectinesterase ( opt. PH =5-6)
When pH methanol
Heating fruit must to 85 C for 90 minutes reduces methanol formation by %.
Methanol is poisonous for human
almost impossible to produce methanol free drinks.

5. Factors that cause to increase methanol content of alcoholic beverages are;
insufficient heating of must
some contaminating molds ( ie Batryis cineroe ) breakdowns pectins
existence of heat resistant pectinesterases
if must contacts more with skin and stem, methanol production will increase

6. In the body converted to formaldehyde first and than formic acid, which is poisonous.
less effective to make people drunk than ethanol.
good solvent for lipids (affects control nervous system and eyes.)
Limiting values: < 0.35 % at USA and 1.5 % at EC and in Turkish drinks less than 0.3 %.

7. Distillation
simple distillation : ( single stage batch distillation , equipment is called still, imbik in turkish)
10 % ethanol % %
1st distillation nd rd
74.8 % % % ethanol
4th th
Continuous ( column ) distillation: Better separation of higher alcohol occurs
After distillation residual material with no alcohol left is called as stillage (şilempe in Turkish)

8. Alcohol yields from different substrates
100 kg substrate ethanol (liter)
sucrose
molasses
sour cherry 5-8
apple 5-7
fresh grape 8-12
raisin
fig(dried)
starch
rice
wheat
potato

9. Alcohol scales used
Gay-lussac English proof American proof
EU,Turkey (sikes) 20 30 40
(you can have flame with it ) 60
(pure ethanol)

10. Distilled alcoholic drinks(> 15 % ethanol) also called as distilled spirits or spirits
can be classified as;
aged ones ( usually more than a year ) : brandy, cognac, whisky, rum , arak
not aged ones : rakı, gin, vodka, snaps, tekila, mescal

11. Ouzo :Greek drink with aniseed Anis : French rakı
RAKI PRODUCTION
araki in Arabic, means one that makes you sweat.
Aniseed ( Pimpinella anisum ) is
added to ethanol goes through distillation.
Main component of
aniseed is anethol, white colored
solid at room temp., does not
dissolve in water, requires
organic solvent.
when we add water to dilute rakı,
it becomes white.
Ouzo :Greek drink with aniseed
Anis : French rakı

13. Gin: Produced from barley malt, corn and flavored with Juniper berries which is fruit of Juniperus communis tree ( ardıç in Turkish)
Gin as an English product . colorless , containing at least 37.5% alcohol
Gin does not age ( essential oils tend to oxidize and produce the so-called terpene-like character,)

14. Gin as an English product .
colorless , containing at least 37.5% alcohol
Gin does not age ( essential oils tend to oxidize and produce the so-called terpene-like character,)

15. old traditional gin stills.

16. old traditional gin stills

17. VODKA ( Russian word voda.,vodoshka)
fairly tasteless, neutral spirit from the fermentation and distillation of grain.
other raw materials; potatoes, sugarbeet, grapes, or cassava
choice of charcoal (clarification) affects product.
EC: the min alcohol 37.5% (vv), eastern Europe, e.g., 45–55%.
Turkish vodka : 40 % ethanol ( from barley malt + grain or potato ) + 3 g / sugar % ethylacetate

18. RUM (Jamaica, Cuba and Puerto rico)
the fermented products of sugarcane molasses and syrup obtained from sugarcane juice concentration
The fermented liquid must be distilled under 96% ethanol
Nowadays, after vodka and whisky, rum is the third spirit consumed through the world
Bacardi is the market leader
Over 95% of the rum produced is from molasses

19. Fermenting Vat
Distilling Column
Oak Tun

20. Light ( silver ) rum; short aging, filtering to remove color after aging
Amber(Gold) Rum:  Amber rum is stored for 18 months in oak tun
Aged(Dark) Rum:  Dark Rum (Rhum Vieux), in an oak barrel a min of 3 years ( up to 6 y)
oak barrel
Example of dark, gold, and light rums

24. BRANDY Initially wine was distilled
-for preservation, -easier transportation
-to lessen the tax which was assessed by volume.
(The intent was to add the water removed by distillation back to the brandy shortly before consumption.)
It was discovered: after storage in wooden casks distilled spirit is improved
un-aged wine spirits diluted back to wine alcohol strength tastes nothing like the original wine.

25. Grape brandy
four main subtypes of grape brandies.
Cognac comes from the Cognac region in France, and is double distilled using pot stills. Aged > 2.5years
VS (Very Special) stored at least two years in cask.
VSOP (Very Superior Old Pale), stored at least 4 years in cask.
XO (Extra Old), stored at least 6 years in cask.
Armanac:grapes of the Armagnac region in Southwest of France.
It is single continuous distilled in a copper stills and aged in oak casks

26. kanyak (in Turkish) .
produced at Çanakkale factory. Yapıncak, dökülgen and karasakız type grapes are used. Small amount of pekmez, tartaric acid and vanillin is added. ( 41 % ethanol )
Liquers : Neutral agricultural distilled alcohol ( 96 % )
+ aromatic flavor compounds ( such as strawberry,
sour cherry , rose, coffee, orange, banana, mint …..)
+ sugar ( to have > 100 % g / liter ) aged
in oak barrels and some natural colorants added.
( alcohol content changes from 20 to 40 % )