3. eHEMieAL eOMPOSITION OF ALeOHOLie BEVERAGES, ADDITIVES AND eONTAMINANTS
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چکیده
Ethanol and water are the main components of most alcoholIc beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No. 64-17-5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast. It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons. The a1coholic beverage industry has generally agreed not to use synthetic ethanol manufactured from ethylene for the production of alcoholic beverages, due to the presence of impurities. ln order to determine whether synthetic ethanol has been used to fortify products, the low 14C content of synthetic ethanol, as compared to fermentation ethanol produced from carbohydrates, can be used as a marker in control analyses (McWeeny & Bates, 1980). Some physical and chemical characteristics of anhydrous ethanol are as follows
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