Alcoholic Beverages
The definition of alcoholic beverages in Cypriot legislation is set out in the Law on Sale of Intoxicating Liquors, CAP. 144, Article 2, which reads as follows:
"Intoxicating liquors means spirits and spirituous liquors of any description which are fit or intended or which can by any means be converted for use as a beverage and includes spirits, liquors, wines, ale, beer, stout, porter, and cider but does not include methylated spirits."
The term alcohol comes from the Arabic word "al kuhl." The alcohol found in alcoholic beverages is called ethyl alcohol or ethanol. Ethanol is produced by natural processing when yeast converts the sugar contained in fruits, cereals, and sugar cane, into alcohol. Pure alcohol is a colorless, pure liquid. The process used to make it is called fermentation.
Fermentation
Alcohol is created when the yeast is fed with sugar. This tiny organism grows and multiplies with the sugar contained in food such as fruit and cereals. As the yeast feeds on sugar, carbon dioxide and alcohol are produced.
Sugar → energy + alcohol + carbon dioxide.
Different Drinks
During winemaking, the yeast acts with the sugar contained in the grapes. Different types of grapes give different tastes and colors to the wines. In the production of cider, apples are used. Beer is produced from malted grains – usually barley – to which hops are added for flavor.
Grapes
Apples
Cereals
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Fermentation
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Wine, champagne
Apple cider
Beer
Distillation
The amount of alcohol in beverages can be increased by a process known as distillation. This process produces whiskey, gin, vodka, cognac, and rum, which usually contain 40% of pure alcohol. In this process, water and alcohol are separated by boiling resulting in a higher concentration of alcohol.
Enhanced wines (such as sherry and port) are wines to which distillate has been added resulting in higher alcohol content (15% or more for sherry, 20% for port).