ALCOHOL PRODUCTION AND IT’S CONCENTRATION

www.wjpps.com │ Vol 10, Issue 3, 2021. │ ISO 9001:2015 Certified Journal │

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Hiwrale et al. World Journal of Pharmacy and Pharmaceutical Sciences

ALCOHOL PRODUCTION AND ITS CONCENTRATION

1*Hiwrale Shubham Dnyaneshwar (B. Pharm), Rokade V. G.(M. Pharm)

2 and

Hingane L. D. (Ph. D Scholar)3

1Shendra MIDC, Kumbhepal Aurangabad.

2Aditya Pharmacy Collage, Nalwandi Naka, Beed.

3Ph.D Scholar At. Post Kumbhephal Tq Aurangabad Dist: Aurangabad.

1. ABSTRACT

World ethanol production rose to nearly 13.5 billion gallon in 2006.

Ethanol has been part of alcoholicbeverages for long time, but its

application has expanded much beyond that during the 20th Century.

Much ofthe recent interest is in the use of ethanol as fuel. In this paper,

we have reviewed published literature oncurrent ethanol production

and separation methods, and chemical and sensory analysis techniques.

Ethanolproduced by fermentation, called bioethanol, accounts for

approximately 95% of the ethanol production. It isrecently widely used

as an additive to gasoline. Corn in the Unites States and sugarcane in

Brazil are widelyused as raw materials to produce bioethanol. Cellulosic materials are

expected to be the ultimate major sourceof ethanol and also represent a value-technology for

agricultural coproducts. While bioethanol isconsidered as a sustainable energy source.

2. INTRODUCTION

Alcohol is both a beverage providing some sustenance and a drug.

For thousands of years, alcohol has been consumed in a medicinal, celebratory, and ritualistic

manner.

Alcohol is a psychoactive drug.

A psychoactive drug is any substance that crosses the blood-brain barrier primarily affecting

the functioning of the brain, be it altering mood, thinking, memory, motor control, or

behavior.

Alcohol which is best defined by the National Council on Alcohol and Drug Dependence

WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES

SJIF Impact Factor 7.632

Volume 10, Issue 3, 884-906 Review Article ISSN 2278 – 4357

*Corresponding Author

Hiwrale Shubham

Dnyaneshwar (B. Pharm)

Shendra MIDC, Kumbhepal

Aurangabad.

Article Received on

09 Jan. 2021,

Revised on 29 Jan. 2021,

Accepted on 19 Feb. 2021

DOI: 10.20959/wjpps20213-18503


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(NCADD) and the American Society of Addiction Medicine (1992) as ―a primary, chronic

disease with genetic, psychosocial and environmental factors influencing its development and

manifestations. The disease is often progressive and fetal. It is characterized by continuous or

periodic: impaired control over drinking, preoccupation with the drug alcohol, use of alcohol

despite adverse consequences, and distortion in thinking, most notably denied‖

(www.ncadd.org) was not to be recognized as health- related problem and confirmed as a

disease until the mid of nineteenth century. This paper attempts to investigate the evolution of

the alcoholism concept through out the different ages. Alcoholism which considered the most

recurrent brain depressant through out the different cultures and the cause of remarkable

number of diseases and deaths (DSM-IV, 1998) has gone through different level of

conceptual development before being recognized as a disease-related concept. Alcoholism,

regardless to the different definitions, linked to the consumption of the substance ―alcohol‖

which is one of the 11 substances classes named by the American Psychiatric Association as

a substance related disorders (DSM-IV, 1998). The public and historians’ interest in alcohol

as subject was evoked through the cultural historians’ interest in studying the food and

drinking. According to Sournia (1990), the historian interest in food and nutrition goes back

to ―the perennial Malthusian battles between the man and a hostile environment‖ (p ix).

Thisconcern in food and nutrition did not address what people dink or what kind of cultural

drinking habits that are existed at theses times (Sournia, 1990). This paper intends to show

how the concept of alcoholism changed through time, and what was the impact of a selected

cultures and religions on the alcohol drinking’s habits and abstinence. This historical review

of the alcoholism evolution is much concerned about the alcoholism as a disease; therefore,

an emphasis is put in discussing the alcoholism as been recognized as a problem. Besides, the

efforts of prominent scholars are also discussed.

3. Raw material

Raw Material Selection Criteria

Availability & Cost of Raw Material

Storage, Handling & Transportation Cost

Pre-Processing & Capital Cost

Utility Cost

Technology Availability

Plant Location

Plant Capacity & Annual Operation


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Revenue from Co-products

Effluent Treatment & Discharge

2Saccharine – containing Sugar

Starchy - Containing Starch

Cellulosic - Containing Cellulose

The feed stocks raw materials are of 3 types

Saccharine

All saccharine material can be converted to ethanol after their conversion to glucose.

Sucrose + H2O Glucose + fructose

Lactose + H2O Glucose + Galactose

Maltose + H2O 2Glucose

Cellobiose + H2O 2Glucose

Classes of carbohydrates

Monosaccharides contain a single polyhydroxy aldehyde or ketone unit (e.g., glucose,

fructose).

Disaccharides consist of two monosaccharide units linked together by a covalent bond (e.g.,

sucrose).

Oligosaccharides contain from 3 to 10 monosaccharide units (e.g., raffinose).

Polysaccharides contain very long chains of hundreds or thousands of monosaccharide units,

which may be either in Straight or branched chains (e.g., cellulose, glycogen, starch).

Plant part used for ethanol production

Cassava: Root

Sweet potato: Root

Sugar beet: Root (Juice/ molasses)

Sugar cane: Stalk (Juice/Molasses/Bagasse)

Sweet sorghum: Stalk

Paddy: Grain (Husk/Rice Bran Cake)

Corn: Grain/Residue

Sorghum: Grain


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Wheat: Grain/Straw

Millets: Grain

Barley: Grain

Rice: Grain/Husk

Mahua: Flowers

Cashewapple: Juice

Forest plants: Wood waste

Biosynthesis of ethanol


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Grain quality

Starch is present as granules which are embedded in a protein matrix. This matrix

issurrounded by cell walls containing a gum called -glucan. The starch granules aretherefore

inaccessible and protected from attack by the amylase enzymes that are produced during

germination During the process however, the cell walls and the protein will be dissolved by

other enzymes which are produced naturally as the seed grows. It must have a low proportion

of protein. The lower the protein, the higher the amountof carbohydrate. (Protein levels are

measured by measuring nitrogen content, a typicalspec being less than 1.8%.) The grains

should be of an even size. That way they are more likely to grow evenly.

The grains should be consistent colour, helping indicate the same variety and lack of damage

due to for instance moisture. The grains should be large. Large are easier to process.

They must be undamaged, free of split or pre-germinated grains and free of disease of pests

such as beetles or moths. They must be free of other cereals or other varieties. The moisture

level must be suitable. If freshly harvested, not more than 18%, andsuitable for drying to 12%

prior to storage.

4. Molasses

Composition and classification

The third boiling of the sugar syrup yields dark, viscous fluid known asmolasses.

The majority of sucrose from the original juice has crystallized and beenremoved.

The quality of Indian molasses is inferior as compared to the molasses available in


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countries such as Brazil and Australia and also varies widely within the country. The

quality of Indian molasses is inferior as in India8sugar is produced by double sulphitation

method that involves three and half boiling and use of SO2 for sulphitation.

Sugarcane molasses is agreeable in taste and aroma, and is primarily usedfor sweetening

and flavoring foods.

It is a defining component of fine commercial brown sugar.

Unlike highly refined sugars, it contains significant amounts of vitaminB6and minerals,

including calcium, magnesium, iron, and manganese.

It is a major raw material for the production of ethyl alcohol, bakers’ yeast and citricacid.

Composition

Particulars. %

Total solids. 83 to 85

Invert/Reducing sugar. 12 to 18

Sucrose. 30 to 40

Fermentable sugar. 50 to 55

Non-sugar organic compounds. * 20 to 25

Process and product

Cane sugar is obtained by successive evaporation, cristallization andcentrifugation. Both the

sugar.extraction process andthe sugar refining process yield molasses, and each step of these

processes. Outputspecific. types of molasses. Pérez, 1995 has described the different

molasses as follows:

Integral high-test molasses is produced from unclarifiedsugarcane juice. Because it is

concentrated from unclarified sugarcane juice, heavy incrustations and scum deposits lead to

frequent mill interruptions and, therefore, to increased factory maintenance costs.

High-test molasses is basically the same as integral high-test molasses. However, it does not

raise as many problems in manufacture as integral high-test molasses does.

A molasses (first molasses) is an intermediate by-product resulting from first sugar crystal

extraction (A sugar), from initial processing at the sugar factory. A molasses contains 80-

85% DM. If it has to be stored, it should be inverted in order to prevent crystallization.

B molasses (second molasses). It has approximately the same DM content as A molasses but

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contains less sugar and does not spontaneously crystallize.

C molasses (final molasses, blackstrap molasses, treacle) is the end by-product of the

processing in the sugar factory. It still contains considerable amounts of sucrose

(approximately 32 to 42%). C molasses does not crystallize and can be found in liquid or

dried form as a commercial feed ingredient.

Syrup-off (liquor-off, jett) is the end by-product from the centrifugation of the final refined

masecuite in a raw sugar refinery. Normally, syrup-off is sent to the raw sugar section of the

refinery where it is further processed in order to recover more sucrose. Due to its high content

of sucrose (90-92% DM), it is an excellent energy source for monogastrics but can be an

expensive ingredient.

Refinery final molasses is the by-product of refined sugar extraction. It has a very similar

composition to that of C molasses produced in a raw sugar factory and it is stored in the same

tanks.

In some countries the juice is extracted in a simple animal or mechanically driven press, then

boiled in open vats. In this rudimentary process, pan (uncrystallized) sugar is produced and

the by-product molasses is called "melote". It contains only 50% DM.

5. Fermentation

Fermentation is carried out in the fermentation vessels under controlled conditions

oftemperature and pH. The propagated yeast biomass is transferred to the mainfermenters

keeping volume at 10 to 15% of the total fermenter volume. The rest isfilled with diluted

molasses. After filling the fermenter, it is left for fermentation. Thisprocess occurs under

anaerobic condition. Under these conditions, the glucosemolecule breaks down to produce

ethyl alcohol and carbon dioxide. The time requiredfor completion of the fermentation

process is 15 – 20 hours. The fermentation processis understood to be completed when the

effervescence stops. Other measurementlike specific gravity etc., are also taken to assess the

completion of fermentationprocess. Fermentation is an exothermic reaction. Hence, the

temperature rises during the fermentation process. To maintain the temperature at 36 degree

C., the fermentervessels are required to be cooled with fresh water, through plate type heat

exchanger. The yeast sludge along with solids present in molasses is collected at the bottom

of the fermenter vessels. These solids need to be removed to make the fermentervessels ready


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for another batch of fermentation process. The sludge is washed off bywater. The washed

sludge called fermenter washing constitutes a waste along withsome alcohol.

The fermenter washing is centrifuged in a high speed centrifuge machine, whichseparates

solid and liquid the liquid containing some alcohol is sent for distillationwhile the solid

contained biomass and other solid is sent for bio-composting.

Type of fermentation

Fermentation

A) Batch B) Fed. barch C) Continuous

1) Alcon and Tate & Lyle

2) Melle Bionet

3) Semi-continuous

4) Biostil

5) Cascade

6) Encillium

Batch fermentation

All necessary medium components and the inoculum are added at thebeginning.

The products of fermentation, whether intracellular or extracellular, areharvested only at

the end of the run.

The concentration of medium components are not controlled during theprocess.

As the living cells consume nutrients and yield product(s), theirconcentrations in the

medium vary along the process.

The affecting factors, such as pH and temperature, are normally keptconstant during the

process.

The optimum concentration of raw materials can be decided only accordingto the initial

concentration.

Continuous fermentation

One or more feed streams containing the necessary nutrients are fed continuously.

The output stream containing the cells, products and residues is continuouslywithdrawn.

A steady state is established for the process.

The culture volume is kept continuous by maintaining an equal volumetric flow rateof


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feed and output.

Need for cleaning is minimized as a continuous culture concentration is maintainedin the

fermenter.

Continuous fermentation systems require good quality of molasses and aresusceptible to

contamination.

Fed-batch fermentation

Nutrient or raw material is fed intermittently.

After the first filling, the inoculum is added.

After a small retention time, filling is continued.

Fermentation starts right after the first filling and continues alone the process.

At the end of the process, fermenter is emptied and the product isobtained.

It is currently the most popular mode of fermentation amongst thedistilleries in India.

Commercial fermentation processes

Alcon process and Tate & Lyle process

Both the processes are nearly the same and in these processes feed issterilized only once

during the first filling in the fermenter.

Feed is given without sterilization.

The contents of the fermenter are mixed by pumped recirculation.

The settled yeast is recycled and supernatant is sent for distillation.

6. Alcohol and bioproduct technology

Alcohol & Biofuel

Tomsa Destil is the leading company in distillation technology for alcohol production. Our

history date back to the 1850s and through all this years we have developed our own

distillation technology to produce the best quality alcohoiinall its variants and from any

sources. We provide full project life cycle services, starting from the conecption of the plant,

to the engineering, construction all the way to plant operation and product comercialization.

Tomsa Destil provide full EPC projects both for edible and biofuel alcohol Tomsa Destil

supplies plants with capacities ranging from pilot plants up to industrial plants with

production rates of more than 1,000,000 litres/day.


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Diffussion

Must preparation

Fermentation


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Distillation

Vinasses Concentration

Alcohol storage


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Energy

Cogeneration, energy efficiency, power generation and recovery.

Manufacturing

With over 43,000 sqft in two locations, we manufacture our own equipment to make sure

everything is builtto the highest european standards.

Tomsa Destil builds its own technological equipment Skid plants.

Ready for startup with practically zero installation required except for interconnection

Motor Cabinets and Control Cabinets design, engineering and manufacturing Handcrafted

equipment.


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Industry

R&D, chemical, pharmaceutical, food & beverage, waste treatment and process control

systems.

Construction

Architecture, land scaping, civil works, steel structures, HVAC.

Construction

We take care of the full project including site construction. Our team of architects and

engineers manage foundation, roads, metal structures, fire protection and all the rest of

constructiondisciplines.

NTomsa Destil has built in seismic and high wind areas.


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7. Ethanol production

Substrates

Ethanol is produced from various kinds of substrates. The substrate used forethanol

production is chosen based on the regional availability and economical efficiency. In this

section, the substrate for ethanol fermentation is discussed.

Sucrose containing materials

Ethanol is produced by fermentation. Fermentation process is a process to convert sugar to

ethanol. Sucrose containing materials could simplify the ethanol production process.

Sugarcane: Brazil is the world second biggest ethanol producer. In Brazil, sugarcane is

the major substrate for ethanol (Goldemberg et al., 2008). Countries in Central America

and Caribbean are suitable for sugarcane cultivation, and their ethanol production is

increasing recently. Sugar beet is mainly cultivated in European countries (Power et al.,

2008) since it grows under cold climate.

Sugar sorghum Sugar sorghum is also a sucrose containing crop. It yields large amount of

biomass and sugar due to its high photosynthetic efficiency (Giorgis et al, 1997).

*Ethanol purification

Fermentation by-products

Ethanol is produced by yeast fermentation. Although yeast mainly produces ethanol, it also

produces by-products. These by-products need to be removed to obtain pure ethanol. There

are mainly two kinds of by-product sources, starch and lignin. Starch derived by-products


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include esters, organic acids, and higher alcohols. Lignin derived by-products include cyclic

and heterocyclic compounds.

Purification techniques

Fermentation by-products are mostly removed by distillation. However, volatile by-products

tend to lodge more in ethanol. Also, especially for drinking or pharmaceutical purpose, high

concentration of ethanol is not required. In this case, further distillation is just waste of

energy and money. Many studies have done to find a new purification technique of ethanol

which can take place of distillation.

Distillation

Distillation is the most dominant and recognized industrial purification technique of ethanol.

It utilizes the differences of volatilities of components in a mixture. The basic principle is that

by heating a mixture, low boiling point components are concentrated in the vapor phase. By

condensing this vapor, more concentrated less volatile compounds is obtained in liquid phase.

Distillation is one of the most efficient separation techniques. However, itcontains several

problems. One is separation of volatile compounds. In ethanol production, a distillation tower

is designed to separate water and ethanol effectively. Water is obtained from the bottom of

the tower and ethanol is obtained from the top of the tower. It is expected that impurities with

similar boiling points to ethanol lodges in ethanol even after distillation. Second is its cost.

Distillation is a repetition of vaporization and condensation. Therefore, it costs a lot.

Adsorption

Adsorption is a separation technique utilizing a large surface area of adsorbent. Compounds

are simply adsorbed on the adsorbent depending on their physical and chemical properties. In

general, bigger particles tend to be adsorbed more due to their low diffusivities. Also,

compounds with the similar polarity to the adsorbent surface tend to be adsorbed more. When

purification of ethanol is considered, non-polar surface and wide ranging pore distribution are

favorable since ethanol is polar compounds and various sizes of particles could be contained

in ethanol as impurities. From water treatment, activated carbon (Demirbas et al., 2008) and

activated alumina (Tripathy and Raichur, 2008) are the most expectable adsorbents.


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8. Alcoholic beverages

Alcoholic beverage, any fermented liquor, such as wine, beer, or distilled spirit, that

contains ethyl alcohol, or ethanol (CH3CH2OH), as an intoxicating agent. Abrief treatment of

alcoholic beverages follows. For full treatment, see alcohol consumption.

Alcoholic beverages are fermented from the sugars in fruits, berries, grains, and such other

ingredients as plant saps, tubers, honey, and milk and may be distilledto reduce the original

watery liquid to a liquid of much greater alcoholicstrength. Beer is the best-known member

of the malt family of alcoholic beverages, which also includes ale, stout, porter, and malt

liquor. It is made from malt, corn, rice, and hops. Beers range in alcoholic content from about

2 percent to about 8 percent. Wine is made by fermenting the juices of grapes or other fruits

such as apples (cider), cherries, berries, or plums. Winemaking begins with the harvest of

the fruit, the juice of which isfermented in large vats under rigorous temperature control.

When fermentation is complete, the mixture is filtered, aged, and bottled. Natural, or

unfortified, grape wines generally contain from 8 to 14 percent alcohol; these include such

wines as Bordeaux, Burgundy, Chianti, and Sauterne. Fortified wines, to which alcohol

or brandy has been added, contain 18 to 21 percent alcohol; such wines include sherry, port,

and muscatel.

https://www.britannica.com/topic/wine

https://www.britannica.com/topic/beer

https://www.britannica.com/topic/distilled-spirit

https://www.britannica.com/science/ethanol

https://www.britannica.com/topic/alcohol-consumption

https://www.britannica.com/topic/milk

https://www.britannica.com/topic/beer

https://www.britannica.com/topic/ale

https://www.britannica.com/topic/stout

https://www.britannica.com/topic/wine

https://www.britannica.com/science/fruit-plant-reproductive-body

https://www.britannica.com/plant/grape

https://www.britannica.com/topic/brandy

https://www.britannica.com/topic/sherry

https://www.britannica.com/topic/port-wine


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The making of distilled spirits begins with the mashes of grains, fruits, or other ingredients.

The resultant fermented liquid is heated until the alcohol and flavourings vaporize and can be

drawn off, cooled, and condensed back into a liquid. Water remains behind and is discarded.

The concentrated liquid, called a distilled beverage, includes such liquors

as whiskey, gin, vodka, rum, brandy, and liqueurs, or cordials. They range in alcoholic

content usually from 40 to 50 percent, though higher or lower concentrations are found.

In the ingestion of an alcoholic beverage, the alcohol is rapidly absorbed in

the gastrointestinal tract (stomach and intestines) because it does not undergo any digestive

processes; thus, alcohol rises to high levels in the blood in a relatively short time. From the

blood the alcohol is distributed to all parts of the body and has an especially pronounced

effect on the brain, on which it exerts a depressant action. Under the influence of alcohol the

functions of the brain are depressed in a characteristic pattern. The most complex actions of

the brain—judgment, self-criticism, the inhibitions learned from earliest childhood—are

depressed first, and the loss of this control results in a feeling of excitement in the early

stages. For this reason, alcohol is sometimes thought of, erroneously, as a stimulant. Under

the influence of increasing amounts of alcohol, the drinker gradually becomes less alert,

awareness of his environment becomes dim and hazy, muscular coordination deteriorates,

and sleep is facilitated. See also alcoholism

https://www.britannica.com/topic/distilled-spirit

https://www.britannica.com/topic/whiskey

https://www.britannica.com/topic/gin-liquor

https://www.britannica.com/topic/vodka

https://www.britannica.com/topic/rum-liquor

https://www.britannica.com/science/gastrointestinal-tract

https://www.britannica.com/science/depressant

https://www.britannica.com/science/stimulant

https://www.merriam-webster.com/dictionary/environment

https://www.merriam-webster.com/dictionary/facilitated

https://www.britannica.com/science/alcoholism


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9. The three types of alcohol

The only type of alcohol that humans can safely drink is ethanol. We use the other two types

of alcohol for cleaning and manufacturing, not for making drinks. For example, methanol (or

methyl alcohol) is a component in fuel for cars and boats. It’s also used to manufacture

antifreeze, paint remover, windshield wiper fluid, and many other products. Isopropanol (or

isopropyl alcohol) is the chemical name for rubbing alcohol, which we use for cleaning and

disinfecting. Both methanol and isopropanol are poisonous to humans because our bodies

metabolize them as toxic substances which cause liver failure. Drinking even a small amount

of methanol or rubbing alcohol can be fatal.

Ethanol (or ethyl alcohol) is the type of alcohol that over two billion people drink every day.

This type of alcohol is produced by the fermentation of yeast, sugars, and starches. For

centuries, people have consumed ethanol-based drinks, such as beer and wine, to change the

way that they feel. However, ethanol also has harmful effects on the body. The human liver

can metabolize ethanol, but only in limited quantities.

Ethanol is toxic, so it damages the liver, the brain, and other organs over time. Ethanol also

inhibits the central nervous system, thereby impairing coordination and judgment.

Additionally, binge drinking and other forms of alcohol abuse can cause a person to develop

debilitating alcohol addiction.

Distilled and Undistilled alcohol

There are two categories of alcoholic beverages: distilled and undistilled. Undistilled drinks

are also called fermented drinks. Fermentation is the process by which bacteria or yeast

chemically converts sugar into ethanol. Wine and beer are both fermented, undistilled

https://www.alcoholrehabguide.org/alcohol/effects/

https://www.alcoholrehabguide.org/resources/medical-conditions/chronic-liver-disease/

https://www.alcoholrehabguide.org/resources/medical-conditions/alcohol-related-brain-damage/

https://www.alcoholrehabguide.org/alcohol/binge-drinking/

https://www.alcoholrehabguide.org/alcohol/


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alcoholic beverages. Wineries ferment grapes to make wine and breweries ferment barley,

wheat, and other grains to make beer.

Distillation is a process which follows fermentation. The process converts a fermented

substance into one with an even higher concentration of alcohol. Distillation concentrates

alcohol by separating it from the water and other components of a fermented substance.

Liquors and spirits are distilled alcoholic beverages. They contain more alcohol by volume

than undistilled drinks. In general, a distilled alcoholic beverage will have a higher alcohol

proof.

Alcohol by volume (ABV) and alcohol proof are two measures of alcohol content, or the

concentration of alcohol in a drink. Alcohol by volume is the number of milliliters of ethanol

per 100 milliliters (or 3.4 fl.oz.) in a solution, while alcohol proof is twice the percentage of

alcohol by volume. For example, a drink which has 50% ABV will be 100 proof

10. Different Types of Alcoholic Drinks By Alcohol Content

There are many different kinds of alcoholic drinks, and some of them contain more alcohol

than others. The types of alcoholic drinks with higher concentrations of alcohol are able to

cause drunkenness and alcohol poisoning more quickly and in smaller doses.

Undistilled drinks

Beer

Beer is the most popular alcoholic beverage worldwide. In fact, after water and tea, beer is

the most commonly-consumed drink in the world. Beer is also most likely the oldest

alcoholic drink in history. A standard beer, whether it be a lager or an ale, has between 4% to

6% ABV, although some beers have higher or lower concentrations of alcohol. For example,

―light beers‖ only have between 2% to 4% ABV while ―malt liquors‖ have between 6% to

8%.

Wine

Wine is another popular and ancient alcoholic beverage. Standard wine has less than 14%

ABV. Champagne, the most well-known sparkling wine, has an alcohol concentration of

about 10% to 12%. Some wines are ―fortified‖ with distilled alcohol. Port, Madeira, Marsala,

Vermouth, and Sherry are examples of fortified wines. They usually have about 20% ABV.

https://www.alcoholrehabguide.org/alcohol/alcohol-poisoning/


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Hard Cider

Hard cider is fermented apple juice. It usually has about 5% ABV.

Mead

Mead, a blend of water and fermented honey, has between 10% to 14% ABV.

Saké

Saké, a well-known Japanese drink made from fermented rice, has an alcohol concentration

of about 16% ABV.

Distilled drinks (Liquors and Spirits) gin

sugarcane is a spirit made from juniper berries. It can have anywhere from 35% to 55% ABV.

Brandy

Brandy is distilled wine. The concentration of alcohol in brandy ranges from 35% to 60%.

For example, one famous brandy, Cognac, has 40% ABV.

Whiskey

Whiskey is a spirit made from fermented grain. The ABV of whiskey ranges from 40% to

50%.

Rum

Rum, a distilled drink made from fermented sugarcane or molasses, has a typical alcohol

concentration of 40% ABV. Some rum is ―overproof,‖ meaning that it has alcohol

concentration of at least 57.5% ABV. Most overproof rum exceeds this minimum, usually

reaching 75.5% ABV, which is equivalent to 151 proof.

Tequila

Tequila is a type of liquor. The main ingredient of tequila is the Mexican agave plant. The

alcohol concentration of tequila is typically about 40% ABV.

Vodka

Vodka, a liquor usually made from fermented grains and potatoes, has a standard alcohol

concentration of 40% ABV in the United States.

Absinthe

Absinthe is a spirit made from a variety of leaves and herbs. There is no evidence for the idea


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that absinthe is a hallucinogen, but it does have a high alcohol concentration. Some forms of

absinthe have about 40%, while others have as much as 90% ABV.

Everclear

Everclear, a grain-based spirit, is another drink with a heavy concentration of alcohol. The

minimum ABV of Everclear is 60%, but Everclear can also have 75.5% and 95% ABV.

Get Help for Alcohol Addiction Today

Any type of alcoholic beverage can be the source of an alcohol use disorder. If you or

someone you know is struggling with alcoholism, please contact a dedicated treatment

professional to learn more about recovery and find the treatment center that’s right for you.

11. Uses of alcohol

Alcoholic drinks

The word "alcohol" in alcoholic drinks refers to ethanol (CH3CH2OH).

Industrial methylated spirits

Ethanol is usually sold as industrial methylated spirits, which is ethanol with a small quantity

of methanol and possibly some color added. Because methanol is poisonous, industrial

methylated spirits are unfit to drink, allowing purchasers to avoid the high taxes levied on

alcoholic drinks.

Use of ethanol as a fuel

Ethanol burns to produce carbon dioxide and water, as shown in the equation below, and can

be used as a fuel in its own right or in mixtures with petrol (gasoline). "Gasohol" is a

petrol/ethanol mixture containing approximately 10–20% ethanol. Because ethanol can be

produced by fermentation, this is a useful method for countries without an oil industry to

reduce the amount of petrol imports.

H3CH2OH+3O2→2CO2+3H2O(1)(1)CH3CH2OH+3O2→2CO2+3H2O

Ethanol as a solvent

Ethanol is widely used as a solvent. It is relatively safe and can be used to dissolve many

organic compounds that are insoluble in water. It is used, for example, in many perfumes and

cosmetics.

https://www.alcoholrehabguide.org/alcohol/drinking-drugs/hallucinogens/

https://www.alcoholrehabguide.org/alcohol/types/

https://www.alcoholrehabguide.org/alcohol/types/


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Methanol as a fuel

Methanol also burns to form carbon dioxide and water:

2CH3OH+3O2→2CO2+4H2O(2)(2)2CH3OH+3O2→2CO2+4H2O

It can be used a a petrol additive to improve combustion, and its use as a fuel in its own right

is under investigation.

Methanol as an industrial feedstock

Most methanol is used to make other compounds, for example, methanal (formaldehyde),

ethanoic acid, and methyl esters of various acids. In most cases, these are then converted into

further products.

12. CONCLUSION

In this paper, the current ethanol production, purification, and analysis techniques have been

reviewed. Ethanol is produced from various kinds of substrates. The substrates used for

ethanol production vary by different countries due to their different farming conditions. In the

United States, corn is the dominant substrate of ethanol, and in Brazil, sugarcane is used for

ethanol production. Also, from the environmental stand point, utilization of ethanol

production is being studied more intentionally.

Ethanol is purified almost only by distillation in the industry. Although distillation is one of

the most effective liquid-liquid separation techniques, it contains some critical disadvantage,

cost and limitation on separation of volatile organic compounds. Many purification

techniques of water and wastewater are expected to be applied to ethanol purification as well.

Ozonation could degrade impurities. Activated carbon could remove impurities without

adsorbing ethanol, and gas stripping could simply remove high volatile compounds without

any heating. Ethanol analysis is done with different kinds of analytical techniques. While,

currently, GC has advantages on the resolution of analysis, HPLC could be used for heat

sensitive analytes. IR is convenient for routine quality assurance or classification of ethanol.

Also, olfactometry is utilized for flavor analysis of alcoholic beverages.

13. REFERENCES

1. Alcázar, A., J. M. Jurado, F. Pablos, A. G. González, and M. J. Martín, 2006.

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4. Water quality control handbook. New York, N.Y.: McGraw-Hill. Bailey, P. S. 1982.

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Cacho, and V. Ferreira, 2007.

6. Solid phase extraction, multidimensional gas chromatography mass spectrometry

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ALCOHOL PRODUCTION AND IT’S CONCENTRATION

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