Ethanol or alcohol is the result of fermentation that involves active yeast mixed with several ingredients and in alcohol production fermentation of sugars is vital. Once these sugars get converted into alcohol then based on the alcoholic drink that one wishes to manufacture, alcohol with ideal character, taste, color, and strength can be produced.
All alcohols and spirits are made from starch-rich ingredients and continuous processes with the help of enzymes turn that starch into sugars before finally fermenting them into ethanol or alcohol, as it is more commonly known. The main starch-rich ingredients that are used in the manufacture of alcohols and spirits such as beer, whiskey, wine, vodka, gin, rum, etc, are grains of various types, corn, rice, apples, grapes, potatoes, and many more depending on the region where these beverages are produced. The key process of sugar fermentation is what transforms the mixture of water and the main ingredients into alcohols with the desired strength, taste, and color.
Before commencement of alcoholic fermentation other processes such as milling, mashing, boiling and cooling are initiated. These processes ensure that the main ingredients are prepped up with the creation of enzymes such as amylase, which help in firstly converting starch into sugars such as glucose, fructose, etc. These fermentable sugars can now be converted into ethanol or alcohol once active yeast such as saccharomyces cerevisiae yeast, wine yeast, vodka yeast or any other matching distillers yeast is added to the mixture. The process of sugar fermentation requires constant monitoring of yeast temperature as most yeast will only do the required job between the temperature range of 15 and 27 degrees Celsius.
However, with modern science has arrived instant yeast such as turbo yeast that can ferment comfortably even in the temperature range of around 40 degrees Celsius. This type of hardy and healthy yeast also conducts fermentation of sugars at a faster rate than ordinary yeast and also has higher alcohol tolerance levels. During yeast fermentation each molecule of glucose gets converted into 2 molecules of alcohol and 2 molecules of carbon dioxide, which in turn also helps in carbonating the required alcohol.
The fermented alcohol is now separated from solids and spent yeast through various filtering processes. Another round of fermentation might also be required in certain cases where the ethanol alcohol is needed to be much stronger and darker. Once all fermentable sugars are converted into alcohol then the resultant alcohol or spirit is tested and packed into kegs, bottles or cans and dispatched so that alcohol connoisseurs can satisfy their thirst for high quality alcoholic beverages. The fermentation process is critical whether one produces alcohols in a brewery or distillery, or even if one makes small batches of alcohols at home. Turbo yeast is available in large sacks for professional alcohol producers as well as in small sachets for alcohol fans that want to make their favorite drink at home.
Although all processes involved in the production of alcohol are important, it is the fermentation process that physically changes the entire constitution of the mixture from a harmless mash to a heady alcoholic drink. In alcohol production fermentation of sugars is truly vital as it can help produce alcohol with the right color, strength, taste, and finally provide the right character needed for top quality alcoholic drinks.