Brief history of alcohol
The Hebrews and the Arabs gave the name al-kol to stibira, natural antimony sulfide. In the Middle Ages All bodies reduced to very fine dust were called "alcool", later what was considered the most subtle part of each body was called alcohol. Sulfuric acid was called "alcohol sulfuris" because it is considered the quintessence of sulfur. The name of alcohol began to be used in the 1796th century and it is up to the notable chemist Lowitz to obtain absolute alcohol in 1808, years later in XNUMX the not less famous chemist Saussure made his constitution known.
It is given the name of alcoholic drinks to any liquid, which contains alcohol, to a greater or lesser extent. In most cases they maintain the characteristic flavor of the material that gave them origin, as well as certain properties that distinguish them from others. Liquids that contain alcohol in their composition have been known for a great number of years, so many that no one has been able to affirm when, how, or by whom they were created. What can be said is that for a liquid to produce alcohol, it must have undergone the fermentation process.
It is also possible that the first alcoholic drink was fermented grape juice, known as wine, but this cannot be assured, because there is no data to confirm this possibility. At present, a wide variety of alcoholic beverages is known, and to achieve them various materials and various procedures are used, both natural and chemical. The origin of every drink is closely linked to botany, since a number of fruits, plants, barks, shells and roots constitute the primary base of its preparation.
Organic materials that produce beverages.
As has been said in previous paragraphs, for a liquid to produce alcohol, it is necessary that it ferment and that glucose or sucrose or lactose also be present in said liquid. There are products in which none of these organic matter is found, but when they are converted into a liquid mass and subjected to fermentation, a change takes place between its components, giving rise to the appearance of other substances, such as diastase, a ferment soluble that transforms starches into sugars.
Glucose is an organic substance that is present in the juice of several fruits such as: grape, fig, plum, cherry, apple and others. It is in grape juice that glucose is found in greater quantities. Due to certain characteristics of the plant called Vine- which bears the aforementioned fruit-, in which a great variety of mineral substances are gathered, which enrich the juice with vitamins, to the point; which is a magnificent food. This juice ferments very easily, and from it the best known beverages are obtained, such as wine, which according to estimates, in addition to being the best and most universal of all, is the healthiest.
Sucrose and its ally, levulose, are contained in the sugar cane, in beets, corn, sorghum and many other vegetables. The juice from cane and beets are so rich in sucrose that sugar is obtained from them to supply the world market.
Lactose is a matter that produces alcohol through hydration, or what is the same, after having absorbed a large amount of water.
Plants as a source of obtaining beverages
Botany is a science which includes the study of the plant kingdom in its extensive forms, internal structures, vital functions, geographical distribution and its applications: the liquor industry, medicinal products and industries in general. The liquor industry is intimately with botany. All alcoholic beverages, without exception, are obtained from world vegetable, it does not matter that certain minerals and some product of the animal kingdom are present in some formula It is not possible to obtain alcohol, nor the flavors that characterize each drink, without the presence of vegetables.