BEVERAGE PLANTS 



243 



poured out. Beverages prepared in this manner contain from 3 % 

 to 7% of alcohol, in addition to some sugar, dextrin and proteins. 

 Those fermented at the maximum temperatures are known as 

 ales, and have a slightly higher alcohol content than those 

 fermented at the minimum temperatures and known as beers. 



Any fruit juice may develop into an alcoholic beverage if 

 unpreserved. Thus apple, cherry and pear ciders all may become 

 "hard" if left in the warmth. Indeed, jugs of apple cider placed 

 in the sun have been known to blow their corks, or even burst, 

 due to the contained carbon dioxide resulting from fermentation. 

 Mead, prepared by fermenting honey and water, is still used in 

 Africa, and sake prepared by fermenting rice, is important in 

 Japan and China where it has been used for almost three 

 thousand years. The fermented juice of some of the thick leaved, 

 succulent Agaves of Mexico is used under the name pulque. 



Whiskies, brandies, rum, and gin are known as distilled 

 beverages, since they are all produced by the distilling of fer- 

 mented mixtures, thus resulting in beverages of very high alco- 

 holic content. Whiskies are distilled from fermented cereals or 

 potatoes. The cereals are generally malted before fermenting, to 

 increase their sugar content. Repeated distillation of the fer- 

 mented mash yields straight whiskey, which is then aged to get 

 rid of various harsh by-products which develop during the 

 fermenting processes. American whiskies are made from corn and 

 rye, sometimes with the addition of some barley malt. The 

 famous Russian vodka is a distilled liquor equivalent to the 

 whiskies. 



Brandies, strictly speaking, are distilled only from the fer- 

 mented juice of grapes, but the term is more generally applied to 

 liquors distilled from any fermented fruit juice. The finest 

 brandies, known as cognacs, are made in France, but other 

 brandies are widely manufactured from such fruits as apples, 

 peaches, blackberries, and apricots. Gin is distilled from fer- 

 mented barley or rye, and flavored with juniper oil or other 

 essential oils. Cheap imitations are often produced by adding 

 flavorings to grain alcohol (see Chapter 23). Rum is distilled 

 from the fermented juice and molasses of the sugar cane. It was a 

 popular drink during colonial times, and was distilled in quan- 



