Wine Liquor Brandy

This industry is engaged primarily in the manufacture of malt, malt beverages (ale, beer, and malt liquors), wines (table wine, dessert wine, and brandy), distilled spirits, bottled and canned soft drinks, and flavoring extracts and syrups. These products can be classified under two major groups according to their basic manufacturing processes as ... 

Sangria, a Spanish drink in origin, is based on a combination of wine and liquor, fresh fruit and fruit juice. The Spanish use red Rioja and brandy. 

Distilled alcohol is a relatively new product, dating back only a few hundred years. Brandy was the first distilled liquor made it was obtained by heating wine and then cooling and condensing the vapors in another container. This process increases the alcohol content dramatically from 12 percent up to 40 or 50 percent. The original idea of distillers was to concentrate wine to a smaller volume to make it easier to ship it in barrels overseas. At the end of the voyage the brandy was to be diluted with water back to an alcohol content of 12 percent. What happened, of course, was that when people got their hands on what was in the barrels, no one waited to add water. Suddenly a new and powerful form of alcohol flooded the world. 

Alcohol is usually imbibed in liquid forms such as beer, wine, brandy, and hard liquor, etc. The type of alcohol commonly consumed is known as ethanol. It is rapidly and efficiently absorbed into the bloodstream from the stomach, small intestine, and colon. Recent studies have suggested that women have a more efficient absorption than men. In the bloodstream, alcohol is distributed to all parts of the body, including the fetus(es) of pregnant women. Alcohol is metabolized in the liver and converted to acetaldehyde by the action of alcohol dehydrogenase (ADH) and other oxidizing agents at a relatively constant rate. 

Spirits may be divided roughly into two classes, (1) pot-still spirits, including brandy and whiskey and (2) gin spirits, made by the suitable treatment of plain rectified spirit or alcohol. The manufacture of spirits was made possible only by the discovery of the process of distillation, and is not, therefore, of such antiquity as the wine and beer industries. The products differ from fermented liquors from which they are produced, mainly in the larger content of... 

Tonic Tincture. Peruvian bark, braised, 14 onnce.s orange peel, bruised, 1 onnee brandy, or proof spirit, 1 pint. Infuse 10 days shako the bottle everyday. Pour off the liquor, and strain. Take a tea-spoonful in a wine-glassful of water tivicc a day, when you feel languid. 

Brandy Spirit liquor made by distilling grape wine or fermented fruit juice. 

Many types of wine and liquor take their name from the area in which they are produced, such as Cognac, a type of brandy first produced in the Cognac region of France. 

Spirits or liquors are alcoholic beverages in which the high alcohol concentration is achieved by distillation of a fermented sugar-containing liquid. Examples are distilled wines (brandies), liqueurs, punch extracts and alcohol-containing mixed drinks. Table 20.27 compares the alcohol consumption with respect to spirits, wine and beer in selected countries. 

NUTRITIONAL AND MEDICINAL EFFECTS OF SPIRITS. Food Composition Table F-21 lists a variety of alcoholic beverages—beers, wines, and liquors. In contrast to beers and wines, which contain certain minerals and vitamins, distilled liquors are so highly refined that they supply mainly empty calories. For example, the caloric content of 1 oz (29.6 ml of gin, rum, vodka, or whiskey ranges from 65 Calories (kcal) for 80-proof spirits to 83 Calories (kcal) for 100-proof spirits. Furthermore, other beverage spirits such as brandies, cordials, liqueurs, and mixed drinks may contain sufficient added sugar to make their caloric values much higher than the unsweetened spirits. (Most of the liqueurs sold in the United States contain from 100 to 120 Calories [kcal] per ounce.) Hence, heavy drinkers may obtain too much of their caloric requirement from liquor, and too little from the foods which furnish essential nutrients. It is well documented that chronic alcoholics often suffer from various types of malnutrition. 

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