Brief history of alcohol
The Hebrews and the Arabs gave al-kol the name for sturgeon, 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, in a greater or lesser proportion. In most cases they maintain the characteristic flavor of the matter that gave rise to it, as well as certain properties that distinguish it from others. Liquids that contain alcohol in their composition have been known for a great number of years, so many that nobody has been able to confirm when or 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 guaranteed, because there is no data to confirm this possibility. Currently, a wide variety of alcoholic beverages are known, and to achieve them, various materials and various procedures are used, both natural and chemical. The origin of all drinks is intimately linked to botany, since countless fruits, plants, barks, shells and roots constitute the primary base of its preparation.
Organic materials that produce beverages.
As it has been said in previous paragraphs, for a liquid to produce alcohol, it must ferment and that glucose or sucrose or also lactose must be present in said liquid. There are products in which none of these organic materials are found, but by converting them into liquid mass and subjecting it to fermentation, a change occurs 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 various fruits such as: grapes, figs, plums, cherries, apples and others. In the juice of the grape is where glucose is found in greater amounts. Because of certain characteristics of the plant called Vid- which gives the mentioned fruit-, in which a great variety of mineral substances are gathered, which enrich the juice with vitamins, up to the point; which is a great food. This juice is easily fermented, and from it you get the best known beverages, 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 usually. 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.