Weak drinks. The effect of alcohol on the female body

Alcoholic drinks are part of human civilization. They were, are and will be in the future. Each nationality boasts its own individual and unique drinks.

To deal with a huge list and learn to distinguish between different types of alcohol, you need to make a list for yourself. In it, alcoholic beverages will be divided into groups, united according to common characteristics.

List of major groups of alcoholic beverages

The method of obtaining any alcohol is the fermentation of plant materials. The main thing is that the raw materials contain natural vegetable sugar - glucose. Without it, alcoholic fermentation is impossible.

Distillation is the process of distilling fermented wort. The resulting product - ethyl alcohol with various fusel oils - is further processed and aged.

1. Liqueurs.

Considered a woman's drink. Sweet, fragrant I insist on various vegetable raw materials. Well-known brands - Lawyer, Blue Curacao, Belize, Irish Cream, Cointreau, Sheridans. The strength of drinks is small - up to 20 degrees.

Safety indicators are regulated by SanPiN 2.3.2.1078-01 and are among the mandatory requirements established by technical regulations. In alcoholic beverages, the level of toxic elements in mg / kg is not more than: lead - 0.3; arsenic - 0.2; cadmium - 0.03; mercury - 0.005; methanol - 0.05. Radionuclides: cesium - 137 - 70 Bp/dm; strontium - 90 - 100 Bp / dm; N-nitrosamines - 0.003 mg/kg.

1. A separate line in the list was beer.

It is produced everywhere, but Germany is considered the birthplace and number one. The fortress is small and varies from 4 to 15 degrees. Although a separate variety called "poter" is the pride of Ireland.

You may not need a list of alcohol in your life. But by compiling it, you will learn to distinguish one type of alcohol from another. And this will already testify to your erudition and knowledge in strong drinks.

Everyone knows about the dangers of alcoholic beverages. Alcohol destroys health and causes severe addiction, which is not so easy to get rid of. But, despite the complexity of production and the expensive cost, alcohol does not go out of fashion and does not lose popularity. Therefore, alcohol brands are flourishing, and new types of spirits fill supermarket shelves with constant regularity.

People like the feeling of a slight euphoria that drinking brings, a feeling of pleasant relaxation. In a small dose, good and high-quality alcohol even brings some benefits to the body. Doctors agree with this. But here's how to understand the rich and prosperous alcoholic world and choose the right alcoholic drinks, the list of names of which has already exceeded many thousands? Let's try.

Most often, types of alcoholic products are classified by strength.

It is difficult to say now when exactly mankind got acquainted with alcohol. It is known that historically the first alcohol goes back centuries. Even Miklouho-Maclay observed how the Papuans of New Guinea, who were not even familiar with fire, were already successfully obtaining alcohol for their needs.

The history of alcohol goes back over 10,000 years

The word "alcohol" is of Arabic origin, in translation it means "stupefying mind".

The oldest tribes initially used alcohol to perform numerous rituals and summon spirits. These traditions later found their continuation in the rite of “twinning”. And, perhaps, it was from these times that the tradition began to meet guests with a rich table and the same alcohol.

What are alcoholic drinks

Alcohol refers to products in the manufacture of which ethyl alcohol is involved.. Most alcohol is obtained by fermentation. In addition to ethyl alcohol, other types of raw materials are also used in the creation of alcoholic beverages:

• apricot, grapes; plum, pineapple, pear;
• corn, rice, wheat, rye, millet, barley;
• sweet potato, potato, agave and sugar cane.

Numerous spices, honey, tints, flavors and some herbs are also used in the technological processes for the manufacture of alcohol. True alcohol gourmets cherish the dream of tasting the entire list of alcoholic beverages ever created by man. The main thing to remember, cherishing your dream, is that alcohol in large quantities can cause alcohol addiction and simply kill a person.

Statistics of the most popular alcohol in Russia

All varieties of alcoholic beverages that exist in the world can be divided into groups based on their strength. These are the following areas of alcohol:

1. Low alcohol.
2. Medium alcohol.
3. Strong.

In general, this gradation can be taken into account when classifying alcohol only conditionally. In some countries and regions, alcohol strength standards are higher, while in others they are lower. This classification is quite ephemeral, because the amount and norms of alcohol that determine this classification are not the same everywhere. Therefore, we will rely on the list of types of alcohol and its strength standards adopted in Russia.

Low alcohol alcohol

Alcohol of this type is considered the least safe for health, and some low-alcohol types of these products do not even fall under the concept of "alcohol-containing". The range and list of low-alcohol drinks is so large that it is simply not possible to count absolutely all of their types.

What about alcoholic beverages

Low-alcohol alcohol is light alcoholic beverages in which the ethanol content does not exceed 6-8%.

We list only those types of low-alcohol alcohol that are most popular in Russia and known to our consumers. These are the following product types:

1. Beer. It is made from hops, brewer's yeast and purified water. Beer is also divided into non-alcoholic (strength from 0.1%) and strong (3-6%). Everyone's favorite hops vary in color: red, dark and light, according to the method of fermentation: top and bottom and raw materials: corn, rice, rye.
2. Cider. In the manufacture of such a drink, fruit extracts are used (usually apple or pear). The juice is fermented, but without the use of yeast. Cider is a carbonated spirit, with a strength of 1-8%. This drink has a greenish or golden color and a rich fruity aroma.
3. Braga. This alcohol is often used as a kind of transitional product for its subsequent processing into moonshine (strong intoxicant), while the mash itself has a strength of 3-8%. It is divided into its types: pruno, keel and brawanda.
4. Kvass. This popular, especially in the summer heat, is not, as such, alcohol. But still, a small percentage of alcohol is present in it. This ancient Slavic drink, adhering to ancient traditions, is made from malt, flour and rye bread. Berries, fruits, herbs and natural honey can also be added there.
5. Toddy. The low-alcohol drink is essentially palm wine. In the process of its preparation, palm juices of some varieties (wine, sugar and coconut) are used. For us, Toddy is still considered quite rare and exotic alcohol, but it is rapidly gaining popularity.
6. Koumiss. Just like kvass, this strengthening and very healthy drink does not belong to the category of alcohol. But it contains even a tiny, but existing percentage of ethanol. Koumiss is prepared from the milk of young mares.

Medium alcohol alcohol

This category includes alcoholic beverages with an ethanol concentration of up to 30%. Many of the types of alcohol of this type contain fruit juices or pieces of natural fruit.

When choosing alcohol for yourself, remember that it is detrimental to health.

Medium-alcohol drinks in many cases are used to prevent various diseases. Of course, subject to their moderate consumption.

Their benefits are due to the fruits included in the composition, in particular, grapes.. As you know, this sunny fruit contains a huge amount of various vitamins and micro and macro elements useful for life. Grape juice has been successfully used for therapy:

• asthma;
• pleurisy;
• problems with the gastrointestinal tract;
• inflammatory diseases of the bronchopulmonary system.

So what kind of alcohol is useful? The list of medium-alcohol products includes such well-known alcohol-containing drinks as:

1. Wine. Probably the most popular of the list of medium-strength alcohol-containing products. Wines, in turn, are divided by color (pink, white and red), sugar concentration (dry, semi-dry, semi-sweet and sweet). There is a variety of wines saturated with carbon dioxide - they are called sparkling. Wine is famous for a large list of useful properties and is actively used in medical practice.
2. Mead. In the manufacture of this aromatic spirit, yeast, natural high-quality honey and numerous flavoring additional ingredients are used. Mead has its own classification, depending on honey characteristics: variety, aging period, time of its inclusion in manufactured products and the level of sterilization.
3. Mulled wine. The surest remedy for a harsh winter. This fragrant drink perfectly saves from freezing and colds. It is prepared by boiling spices and various fruits in natural wine.
4. Punch. An original wine cocktail with added fruit juice and various fragrant and tasty pieces of selected fruits themselves. Very often, the juice content in punch even exceeds the percentage of wine.
5. Grog. The same rum that belongs to the list of strong alcohol. But grog is an average drink in terms of degrees, as it is diluted with sugar syrup or sweet strong tea.

strong liquor

The strength of these alcoholic beverages varies between 20-80%. Doctors advise to use this type of alcohol with extreme caution due to its high strength.. The range of these products is very large, the list of strong alcoholic beverages includes the following types:

1. Vodka. It is an alcohol that has no color, with a strength of 40-55%. The drink is based on rectified alcohol, which is produced from potato or grain raw materials. This type of strong alcohol has a huge number of brands, varieties and names.
2. Cognac. For the manufacture of this type of alcohol, a certain technology is used. Use special varieties of dark grapes. At the output, the cognac is fragrant, with an attractive amber hue. This type of strong alcohol is classified according to the place of production and aging.
3. Rum (cane vodka). This alcohol is made from cane. Rum differs in color (it can be transparent, light, golden or dark in color). Light rum is often used to make various cocktails. But the amber rum is aged in oak barrels, in the process various aroma spices and caramel are added to it. Dark rum has the brightest taste and conquers alcohol gourmets with a rich aroma of caramel and molasses. He also successfully goes to the preparation of cocktails, rum is used in the culinary industry.
4. Tequila. The exotic drink is also called "Mexican vodka". It is prepared from the juice obtained from the leaves and stems of the blue agave.
5. Whiskey. An unusually aromatic high-strength alcoholic drink made from wheat, rye, barley or corn. Whiskey undergoes a long aging in oak containers, at the exit it has a light or dark, saturated color. Classic high quality whiskey is made in Ireland and Scotland.
6. Brandy. In the process of preparing a drink that tastes close to whiskey, grape or apple juice is used.
7. Sambuca. At its core, this alcohol is pure vodka, to which anise and a select collection of medicinal herbs are added. Sambuca has no color, but has a sweetish taste and pleasant aroma. There are also dark types of this alcohol. The ingredients of the unique spirit also include sugar, wheat, various berries and elderberries. The real sambuca recipe is kept in the strictest confidence.
8. Gin. In the process of preparing this strong alcohol, grain ethanol and numerous selected spices are used: citrus fruits, coriander, almonds, cinnamon and juniper berries. This composition gives the gin an original, incomparable taste and smell.
9. Liquor. Very sweet and odorous alcohol, prepared on the basis of fruit and berry juices with an increased inclusion of sugar (its content is 25-65%), numerous spices and aromatic herbs. This type of strong alcohol is considered the most high-calorie.
10. Tinctures. These types of alcohol-containing products are prepared by insisting on high-quality, pure ethanol of a variety of berries and herbs. Tinctures are classified into bitter, sweet and semi-sweet. Very often, this type of strong alcohol is used as a means of therapy for various diseases.
11. Absinthe. The main component of this alcohol is wormwood. Absinthe has earned fame as the strongest alcoholic drink. Its fortress is about 76-86%. It is classified by color (black, green, red and yellow), by strength and by the concentration of thujone (a natural compound contained in the extract from tansy).

Of course, not all subspecies of alcohol products are included in this list of alcohol. Too many of them. We have only listed the most common and beloved in our country. The number of alcoholic beverages is increasing every year. Therefore, so much effort is invested in the prevention of alcoholism, which is also growing from year to year.

The low-alcohol drinks presented on the modern market contain alcohol, which was produced by fermentation, and not by processing in a distillation cube.

Soft drinks include

• grape wine;
• vermouth;
• liqueurs;
• Martini;
• beer;
• punch;
• cocktails;
• physicists;
• champagne;
• sake and other drinks.

The percentage of alcohol in them, as a rule, does not exceed 20 - 22%. But in some countries, drinks with an alcohol percentage of up to 28% also belong to the category of low-alcohol drinks. This point must be taken into account when purchasing this or that product for subsequent sale.

Low alcohol wines

These drinks are created using the technology of natural fermentation of grapes or other natural fruit juice. The strength of wines can vary from 9 to 16 revolutions. They are dry, semi-dry, semi-sweet and sweet. In addition, fortified wines are on the market, the required alcohol content of which is achieved by adding a certain amount of alcohol to the original product.

Vermouth

We are talking about drinks, the alcohol content of which is from 15 to 20 revolutions and for the flavoring of which spices, herbs or spices are used. Most experts classify vermouth as a fortified wine.

Martini

This is a low-alcohol drink that is infused with more than 35 types of herbs. Its strength varies from 18 to 20 turns.

To give a martini a unique taste, we use:

• yarrow;


• immortelle;


• chamomile;


• mint;


• sagebrush;


• carnation;


• ginger;


• cinnamon;


• St. John's wort;


• coriander, etc.

The drink belongs to the class of vermouth.

Low alcohol liqueurs

Liqueurs are prepared on the basis of grape brandy, and then insist on a variety of fruits, leaves of fruit trees and bushes, seeds, etc. They contain a large amount of sugar, and the strength of liqueurs can reach 25 revolutions or even exceed this value.

Low alcohol and non-alcoholic beer

This drink is prepared using the technology of fermentation of malt wort with hops and yeast. The most commonly used wort is barley. The strength of the beer can vary from 3 to 14 revolutions. There are more than 1,000 different varieties of this drink on the modern market, and they differ not only in strength, but also in taste, preparation technology, and the type of initial ingredients.

Punch

This category includes a wide range of hot, cold or chilled cocktails based on fresh or concentrated fruit, as well as fruit juice. As an alcoholic component, vodka, brandy, arak, rum, grappa, wine, etc. can be added to the punch. The sugar content in the punch varies from 30 to 40%, and its strength is from 15 to 20 turns. The drink is mainly prepared at receptions and parties.

Low alcohol cocktails

This is a broad category that includes drinks obtained by mixing a wide variety of alcoholic and non-alcoholic ingredients. Cocktails are prepared in certain proportions, on which their strength directly depends. According to the rules, the volume of one serving of a cocktail should not exceed 150 ml.

physics

These are all refreshing soft low-alcohol drinks with a foamy sparkling structure. Their main components are ice and carbonated water (as an option, sweet carbonated drinks). Physi can be prepared with or without the addition of alcohol. The drink is usually prepared by hand right before serving. However, in some cases, refreshing fizy with a foamy-sparkling structure are bought ready-made and simply chilled before use.

Champagne

Champagne is a sparkling wine that can be made from one or several grape varieties at once using double fermentation technology. It is sold in bottles and is about the same strength as grape wine.

Sake

This is a Japanese drink that is prepared using rice fermentation technology. Depending on the additives used by the manufacturer, sake may taste like bananas, grapes, sherry, apples, spices or spices. The strength of the drink varies from 14 to 20 turns, and its shade can vary from transparent to greenish or yellowish.

Low alcohol drinks at the exhibition

The range is very wide, and if you constantly deal with similar products by the nature of your activity, you can learn much more about it and about the raw materials used for its production. Just register as a participant or visitor in the international exhibition "Prodexpo", which is held in the Central Exhibition Complex "Expocentre".

Alcoholic beverages include products containing at least 1.5% ethyl alcohol obtained from food, carbohydrate-containing raw materials. Depending on the content of ethyl alcohol (volume fraction, in%), alcoholic beverages are divided into:

• drinks with a high content of ethyl alcohol: drinking ethyl alcohol 95%;
• strong drinks (31-70%): vodkas and other strong national drinks, cognacs, some alcoholic beverages - strong liqueurs, bitters, balms, etc.;
• medium alcohol drinks (9-30%): wines, most alcoholic beverages (liquors, creams, punches, etc.), strong beer;
• low-alcohol drinks (1.5-9%): low-alcohol beer, low-alcohol malt drinks and drinks based on grain raw materials, etc.

drinking ethyl alcohol obtained from edible rectified alcohol of the highest purity by diluting it with softened water to a strength of 95%. Rectified food alcohol is produced from vegetable raw materials rich in starch or sugar, cereals, potatoes, beets, molasses (waste of sugar production), substandard raw sugar, etc. Depending on the degree of purification, it is produced in the following varieties: "Lux", " Extra", the highest cleaning, I grade. The sale of drinking ethyl alcohol is allowed only in the regions of the Far North.

Vodka- alcoholic beverages with a strength of 38-45%, 50 and 56%, obtained by processing a water-alcohol mixture with an adsorbent, followed by filtration. For the preparation of a water-alcohol mixture (sorting), rectified alcohol, softened water are used, and for many vodkas, various flavoring and aromatic additives are used. Depending on the alcohol used in the manufacture and, vodkas are divided into vodkas and special vodkas. Special vodkas are distinguished by a specific aroma and original taste, which are created by adding ingredients such as essential oils, aromatic spirits, etc.

The range of Russian vodkas includes the following names: Moscow, Stolichnaya, Extra, Pshenichnaya, Posolskaya, Starorusskaya, Siberian, etc. Special vodkas include vodkas of the following names: Anisovaya, Ukrainian Gorilka, Tulskaya, Flotskaya, Novaya, Peter I, etc.

Vodkas from other countries have national characteristics: they differ in the main raw materials, additives used, and production technology. So, for example, the national French vodka is Calvados (apple vodka), German - schnapps (main raw materials: potatoes, beets), Japanese - sake (rice vodka), Georgian - chacha (grape vodka), Hungarian - slivovitz (plum vodka), Turkish - araki (date vodka), Mexican - pulque (cactus vodka), etc.

Strong alcoholic drinks also include rum, whiskey, gin, brandy, cognac. A feature of their production is aging in oak barrels, charred or uncharred from the inside.

Rum- a strong alcoholic drink (40-55%), obtained by long-term exposure of rum alcohol in oak barrels (charred or uncharred). The main raw materials for the production of rum alcohol are sugar cane and cane molasses. There are natural rum, rum mixtures and artificial rum.

Natural rum, depending on the chemical composition and organoleptic properties, is light, medium and heavy. Heavy rum contains many by-products of alcoholic fermentation (volatile acids, esters, etc.), light rum does not contain them, and medium rum occupies an intermediate position between light and heavy types of rum. By origin, rum is Cuban (one of the best in the world), Jamaican, Puerto Rican, Mexican, Haitian, etc. Rum mixtures are obtained by mixing rectified ethyl alcohol and natural rum alcohol in various ratios. In the manufacture of artificial rum, ethyl alcohol, various esters, sugar, color and other substances are blended (mixed) to give the drink the organoleptic characteristics of natural rum.

Whiskey- a strong alcoholic drink (40-45% vol.), obtained by distillation of fermented grain wort (from rye, oats, corn, barley malt) followed by aging in charred oak barrels from 3 to 10 years. Scotch whiskey is considered classic, which, depending on the raw materials used, is divided into three types - malt (malt), grain (grain) and mixed (blended). The most famous brands are: White Horse, Jonnie Walker (Red Label, Black Label), Black & White, etc. There are also Irish whiskey, American, Canadian, etc.

Gin- a strong alcoholic drink (up to 45% vol.), Obtained by distillation of water-alcohol infusions of spicy-aromatic raw materials, the obligatory component of which are juniper berries. The resulting alcohol is sometimes aged in oak barrels. The most common are English and Dutch gins, the assortment of which depends on the recipe and production technology.

According to the Russian classification, rum, whiskey and gin are classified as bitters. Brandy and cognacs are classified as products of the wine industry, since the main raw materials for them are wine materials.

Brandy- a strong alcoholic drink obtained by distillation of grape wine or fermented fruit juices. Exact classification characteristics for brandy currently do not exist, therefore, cognacs, many national vodkas, tinctures, etc. are often referred to as brandy.

Cognac- a strong alcoholic drink with a characteristic bouquet and taste, made from cognac spirit aged for at least 3 years. Cognac alcohol (62-70% by volume) is obtained from grape wine (cognac wine material) by distillation, fractionation (young cognac spirit) and aging (maturing) in oak barrels. Depending on the duration and methods of aging cognac spirits, cognacs are divided into:

• ordinary (these include the following brands: "three stars" - aging for at least 3 years, "five stars" - aging for at least 5 years, cognacs of special names - aging for at least 4 years);
• vintage (cognac spirits are aged in oak barrels for at least 6 years: KV - aged cognacs (at least 6 years), KVVK - aged cognacs of the highest quality (at least 8 years), KS - old cognacs (at least 10 years);
• collection (ready vintage cognacs are additionally aged in oak barrels or bottles for at least 3 years).

Alcoholic beverages in terms of alcohol content, they occupy an intermediate position between strong and medium alcoholic drinks. They are mixtures consisting of alcohol, water, sugar syrup, color, and, depending on the recipe, from alcoholized and sugar-canned juices, fruit drinks, infusions, aromatic spirits, blending materials (honey, essential oils, food essences, wines, cognacs). and etc.). The classification of alcoholic beverages is carried out depending on the strength, mass concentration of the total extract and sugar. According to these classification criteria, 15 groups of alcoholic beverages are distinguished: liqueurs (strong, dessert, emulsion); creams; liqueurs; punches; tinctures (sweet, semi-sweet, semi-sweet mild); tinctures (bitter, bitter low-grade); dessert drinks; aperitifs; balms; cocktails.

grape wines- drinks obtained as a result of alcoholic fermentation of grape juice (grape juice concentrate) or pulp (crushed grapes). Grape wines are classified:

• depending on the method of production - natural (contain ethyl alcohol only of endogenous origin) and special (with the addition of ethyl alcohol);
• according to the content of alcohol and sugar: natural - into dry, special dry, semi-dry, semi-sweet; special - for dry, strong, semi-dessert, dessert and liquor;
• by color - white, pink and red;
• depending on the quality and timing of exposure - young, unaged, aged, vintage and collection.

The beginning of the aging period is considered to be January 1 of the year following the grape harvest, therefore, wine sold before January 1 is considered young. Wines without aging are made according to generally accepted technology and sold after January 1 of the year following the grape harvest. Aged wines are wines of improved quality obtained by a special technology with mandatory aging before bottling for at least 6 months. Vintage wines are of constant and high quality, they are made using a special technology from certain grape varieties or a specially selected mixture and aged before bottling for at least 1.5 years. Vintage wines are called collection wines, which, after the end of aging in a stationary tank, are additionally aged in bottles for at least three years.

Natural and special wines can be flavored - made using extracts of various parts of plants or their distillates.

There are also wines saturated with carbon dioxide (CO 2): sparkling and effervescent (carbonated). In sparkling wines, carbon dioxide is formed as a result of secondary fermentation in hermetically sealed vessels and accumulates in a bound form, which determines the typical properties of these wines - the ability to release (CO 2) for a long time and foamy properties. Sparkling wines are classified by color (white, rosé, red) and sugar content (brut, dry, semi-dry, semi-sweet, sweet). Effervescent wines are artificially saturated with carbon dioxide at elevated pressure, their sparkling and foamy properties are less pronounced than in sparkling wines.

fruit wines prepared by alcoholic fermentation of sugared juice of fresh fruits or sugared juice obtained from pre-fermented fruit pulp. They can be varietal (from the juice of one type of fruit) and blended (from a mixture of juices of different fruits).

Beer A refreshing, carbon dioxide-rich, frothy drink obtained by fermenting beer wort with special races of brewer's yeast. For the preparation of beer wort, crushed extract-containing grain raw materials are used: barley or wheat malt, barley, wheat, corn and other grains, as well as water, sugar and hop products.

Depending on the alcohol content, beer can be strong (8-11.5% alcohol by volume), low-alcohol (1.5-8% by volume) and non-alcoholic (no more than 0.5% by volume). Depending on the color, types of beer are distinguished: light (with a color of 0.4-2.5 cent. units), semi-dark (with a color of 2.5-4.0 cent. units) and dark (with a color of 4.0-
8.0 c. units). Light and dark beer are divided into groups depending on the mass fraction of solids in the initial wort: light - into 11 groups, dark - into 9 groups. According to the processing method, beer is divided into pasteurized (with increased biological stability due to heat treatment) and unpasteurized. There are also original beer - light beer with an extended fermentation period and an increased rate of hop addition, and special beer - beer prepared with the use of flavoring and aromatic additives.

Low-alcohol drinks also include cider, malt drinks, grain-based drinks and other drinks with an ethanol content of not more than 9% by volume.

At quality assessment alcoholic beverages determine organoleptic and physico-chemical parameters. General organoleptic indicators for alcoholic beverages are transparency, color, taste (for many drinks - aftertaste), aroma. For wines and cognacs, the bouquet is evaluated - a complex combination of flavoring properties perceived by the nasopharynx. For wines saturated with carbon dioxide, sparkling and foamy properties ("mousse") are characterized. When evaluating the taste of beer, its fullness, hop bitterness are characterized, and foamy properties are evaluated in the form of indicators of foaming and foam resistance.

For most alcoholic beverages, scoring systems for evaluating organoleptic indicators are provided. For ethyl alcohol, vodkas, alcoholic beverages, cognacs and wines, a 10-point scale has been developed, and for beer - a 25-point scale, where each indicator is evaluated within the allotted number of points, based on the actual level of quality of the drink. Based on the total score, a conclusion is made about the quality of the drink.

A general physical and chemical indicator of the quality of alcoholic beverages is the volume fraction of ethyl alcohol (strength), which is normalized in%. When conducting a physicochemical analysis of drinking ethyl alcohol and vodkas, the mass concentration of aldehydes, fusel oils, esters, alkalinity (for vodkas), furfural content (for alcohol), and a test for methyl alcohol are also determined. When assessing the quality of alcoholic beverages, the mass concentrations of the total extract, sugar and acids are determined in terms of citric acid. General physico-chemical indicators for wines and cognacs are mass concentrations of sugars (g / dm 3), iron and copper (mg / dm 3); for cognacs, the mass concentration of methyl alcohol is also determined, and for wines, the mass concentrations of titratable and volatile acids, the reduced extract, total and free sulfurous acid, for sparkling wines, along with the listed indicators, determine the pressure of carbon dioxide in the bottle at 20 ° C. Physico-chemical indicators of the quality of beer are the mass fraction of solids in the initial wort (%), mass fraction of alcohol (%), acidity, color, mass fraction of CO 2 (%), resistance and fermentation time (in days, not less).

Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, the anise gives the drink its essential oils. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from the Far East. Due to its unique aroma, it was used in baking and, of course, in the production of vodka.

Arak

English arak or araq
A alcoholic drink, strength from 30 to 60 vol. widespread in the East, Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for the beneficial use of grape processing products. Now, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.

Armagnac

fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in terms of taste and appearance, it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of cognac. The only difference is in the distillation process.

Balm

Greek Balsamon- remedy
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for therapeutic and prophylactic purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.

Benedictine

fr. Benedictine- blessed
And an alcoholic drink based on the collection of about 27 types of herbs, honey and cognac of local production, with a strength of 40-45 vol., belonging to the class of liqueurs. For the first time this drink appeared in 1510 in France in the monastery of St. Benedict in the Abbey of Fecamp. The composition of the created drink included about 75 types of herbs. However, the original recipe of Benedictine was lost. The drink was revived with some improvement in 1863.

Brandy

Difficult to put into words brandy"a certain drink, rather it is a way of its production. We can say that brandy is a concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of the distillation of wines.

Bourbon

English in ourbon
The original American alcoholic drink is one of the types of whiskey, but it is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. For the first time this drink appeared in the late 18th - early 19th century. in the small town of Paris, Kentucky. The name of the drink was given to the eponymous district of the state of Bourbon, in which the founding city is located. During the Civil War, bourbon was issued to soldiers without fail, as an antiseptic for washing wounds.

Vermouth

German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.

Wine

lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.

Whiskey

Celt. uisge baugh- water of life
A strong alcoholic drink (40-60 volumes), obtained by distillation of malted grains of wheat, barley and rye. It is not possible to determine the exact place of origin of the drink. The dispute is between two countries - Ireland and Scotland. However, the first mentions are preserved in Scottish documents from 1494. These are the records of the monks who first produced the drink. From its inception to the 17th century. Whiskey was produced nationally by virtually every farmer, jeopardizing the production of enough bread for the population.

cherry liqueur

eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.

Still water

Liquid, in small volumes, odorless and tasteless, colorless under normal environmental conditions. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and life of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes take place.

Carbonated water

It is a natural mineral or non-carbonated drinking water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out on special industrial equipment. There are three types of carbonated water according to the level of saturation with carbon dioxide.

Vodka

An alcoholic beverage that is colorless and has a characteristic alcoholic odor. It is the most widely used drink in the world. In most countries, vodka is used as a neutral alcohol for creating cocktails; in Slavic countries and countries of the former Soviet Union, it is consumed as an independent drink. The fortress in different countries can vary from 32 to 56 vol., It all depends on the state documents regulating the production of vodka.

Mulled wine

German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink based on red wine heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.

Eggnog

English hoog mug- hash
Non-alcoholic drink based on raw chicken eggs and sugar. Belongs to the class of desserts. There are several legends from different countries where the eggnog originated. So in Germany, the creation of the eggnog is attributed to the confectioner Manfred Keukenbauer. In Poland, to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a shaken raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.

Grappa

ital. Grappa- grape pomace
An alcoholic drink made by distilling grape pomace. Belongs to the class of brandy and has a strength of 40-50 vol. In accordance with an international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. Also, this decree strictly regulates the quality of the drink and the standards for its manufacture.

Grog

English grog
An alcoholic drink based on rum or cognac, diluted with hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a true sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water because of the sailors' excessive enthusiasm for it.

Gin

A An English alcoholic drink originating from the Netherlands. Gin production began in the middle of the 17th century. in the Netherlands, and after the "Glorious Revolution" it spread to England. Over time, the process of making gin has not changed much. Its main component is wheat alcohol, which, in the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.

Julep

Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.

Calvados

fr. Calvados
An alcoholic drink based on pear or apple cider produced in the French province of Lower Normandy. The drink belongs to the class of brandy and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of the total production of Calvados), Orne, Manche, Eure, Sarthe and Mayenne can be called Calvados.

Cocoa

lat. theobroma cacao- food of the gods
Tonic and aromatic soft drink based on milk or water, cocoa powder and sugar. Powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, hot pepper, vanilla and other spices were added there.

Cachaça

port. cachaca
An alcoholic drink made from the distillation of sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaca is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun for the commercial name of the drink in Brazil. So in the state of Rio Grandido, cachaca is included in the food basket of citizens.

Kvass

A low-alcohol drink obtained by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Slavic peoples traditionally make kvass. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.

Kefir

from tour. kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 other species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic countries and the Middle East.

Kissel

A sweet dessert drink with a jelly-like structure. It is prepared on the basis of fruit and berry compotes, uzvars, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain sourdough. Sugar is included as a sweetener.

Kobler

English cobbler- tavern owner, brewer
Cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.

Cocktail

English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic beverages. The volume of one portion of the cocktail does not exceed 150 ml. Also, the cocktail recipe clearly spells out the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of its new look.

Cola

lat. cola
Tonic sweet carbonated drink, which includes caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in portions of 200 ml. in pharmacies as a remedy for "nervous disorders". After a while, the drink began to be carbonated and sold in vending machines.

Compote

fr. compote- compose, mix
Dessert soft drink made from one type or mixture of fruits and berries based on water and sugar. Compote is made from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather, compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.

Cognac

fr. cognac
A alcoholic drink produced in the city of the same name Cognac (France). It is produced from a special type of grapes, using a special technology. Cognac is made from white grapes. The main share of them is the variety uni blanc. Full ripening of grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.

Coffee

Arab. qahwa- energizing drink
Tonic non-alcoholic drink prepared on the basis of roasted coffee beans. Coffee is a heat-loving plant, so it is grown on highland plantations. There are two types of coffee trees used in coffee production: Arabica and Robusta. According to consumer properties, Arabica is less strong, but more fragrant, while Robusta is vice versa. Therefore, often a mixture of these two varieties in different proportions is on sale. The history of the appearance of coffee is shrouded in a huge number of legends.

Kryuchon

fr. cruchon- jug
Refreshing cold drink, usually alcoholic, consisting of fresh and canned fruits and berries and a blend of wines. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jar. Kruchon due to a slight similarity in the preparation scheme, one can say "punch brother" and "distant relative of the cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and a small amount of ice is added.

Kumys

Turks. kymyk- fermented mare's milk
An alcoholic drink based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with a slight foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.

Liquor

lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.

Lemonade

fr. lemonade– lemonized
Refreshing soft drink based on lemon juice, sugar and water. It has a light yellow color, lemon aroma and refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake of the court cupbearer. By negligence, instead of wine, he scooped lemon juice into the monarch's glass in order to somehow correct this reckless act, he added water and sugar to the glass.

mead

A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Rus'.

Martini

ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The composition of the herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.

Milk

Fluid produced by the mammary glands of humans and mammals. It contains a large amount of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and minerals. The color of milk can vary from white to blue-yellow. It depends on its fat content. Due to the content of lactose, it has a slightly sweet taste. Milk includes in its composition more than 100 useful components, of which about 20 are balanced and fatty amino acids, lactose, and minerals.

Morse

Art. Russian mursa- water with honey
Soft drink, in most cases non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional flavor, zest of citrus fruits, spices (cinnamon, cloves, coriander) and tinctures on medicinal herbs (St.

Punch

Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruit and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Planter Punch.

Beer

An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, raw materials used and cooking traditions in different countries.

pisco

from an Indian dialect pisco- flying bird
An alcoholic drink made from Muscat grapes. Pisco belongs to the class of brandy and is the national drink of Peru and Chile. The strength of the drink is 35-50 vol.

Rum

English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and the syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.

Sake

National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.

Moonshine

Alcoholic drink, which is produced on home-made equipment from mash alcohol-containing products. Sugar, potatoes, grain, berries, fruits, sugar beets and others are used as raw materials for production. The choice of raw materials depends on the locality and financial availability. The quality of the drink largely depends on the quality of the raw materials. The strength of the drink can vary between 30-40 rpm and above. In most countries, the production and sale of moonshine is punishable by law.