Alcohol and its effect on Society. Essay

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Alcohol consumption, production and sale has been an integral part of many societies over the course of human existence. The exact origin of alcohol is as of yet unknown, however it is generally regarded that early farmers noticed the rich aroma and flavour of fermenting fruit (Narconon alcohol rehab, 2010) and as such recreated the substance in consumable amounts. The first ever known record of organised alcohol manufacture dates to approximately ten thousand years, where the drink was produced from fermented honey, also known as mead. Soon after alcohol became a major part of many cultures, records dating circa 6000BC found depict the cultivation of grape vines for fermentation (Narconon alcohol rehab, 2010). During 3000 BC Egypt …show more content…
Beverages adopting this method, to achieve alcoholic content are defined as “naturally fermented alcoholic beverages.” Examples of these include beers and wines. On large scales these beverages are produced by organic material placed in a large vat of water and yeast, as depicted by fig 1.1.
The type of organic material used by the brewer defines the end product. For instance beer and lager result from the fermentation of the glucose in crops such as barley; whereas white wine is produced from glucose in grape juice and red wine from the glucose in grape pulp (How is alcohol made?, n.d.). The type of yeast will also vary according to what beverage is desired by the manufacturer. The suspension of yeast, water, alcohol and organic material is then left to sit until the process of fermentation is completed. The resulting liquid, a combination of juice, alcohol and water, is then filtered, packaged and sold. Beverages produced in such a fashion can achieve a maximum alcohol concentration of twelve percent (BBC, 2014). The result of yeast only being able to survive in its own waste ethanol (the carbon dioxide escapes the liquid because of it gaseous nature) until a certain level. Alcoholic beverages with alcoholic content greater than twelve percent are produced through distillation (see fig 1.2). This process involves the alcohol being evaporated from the solution it is in,

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