Unit II

Alcoholic Beverages

GEETIKA SAXENA
ASSISTANT PROFESSOR
DEPARTMENT OF FORENSIC SCIENCE
SCHOOL OF LIBERAL ARTS AND SCIENCES (SLAS)
MODY UNIVERSITY OF SCIENCE AND TECHNOLOGY
 Topics

 Toxicology of alcohol & Examination of Alcoholic Beverages

 The fate of alcohol in the body, alcohol in the circulatory
system,

breath test instruments, field sobriety testing,

Examination of alcoholic beverages; country made liquor,

illicit liquor.
 Analysis of blood for alcohol.
The degree to which an alcohol can damage an
organism known as toxicity of
alcohol.
ALCOHOL BEVERGAES
 WHAT IS BEVERAGE?
 Beverage is any potable liquid other than water.
 Beverage is a drink artificially prepared and of an
agreeable flavor.
 The beverages are rarely consumed for its food value but
it is vital for life. Although their prime role is to fulfil the
human need but these are part of our culture.
 A beverage, or drink, is a liquid which is specifically
prepared for human consumption.

 The word “Beverage” has been derived from the Latin

word “bever” meaning rest from work. It fulfils a basic
need of man.
 WHAT IS BEVERAGE?

 Sweetened Sugar, high-fructose corn syrup or other high-calorie sweeteners

enhance the sweetness of many beverages.
 Such beverages include carbonated and non-carbonated soft drinks, fruit
drinks and lemonade.
 After water, tea and coffee are the two most commonly consumed beverages
on the planet.
 Nutrients Beverages with nutrients include fruit juice, vegetable juice,
whole milk, sports drinks, vitamin-enhanced waters and alcoholic
beverages.
 One hundred percent fruit juice contains most of the nutrients of the fruit
itself, but also delivers more energy. Vegetable juice can be a lower calorie
alternative to fruit juice.
 Whole milk is a good source of calcium and vitamin D. Skim milk has half
Classification of beverages
 ALCOHOL

 It is a transparent, colourless, flammable, volatile liquid Page 2 of

21 miscible with water, ether or chloroform and obtained by the

fermentation of carbohydrate with yeast.

 It is the major ingredient of alcoholic beverages and is potable.

 Ethyl alcohol is having the chemical formula of C2H5OH, having

burning taste and is the intoxicating component of alcoholic

ALCOHOL BEVERGAES

 A beverage or a liquor or brew

containing more than 0.5% ethyl alcohol
(ethanol) by volume/volume as the
active agent.

OR

 A potable (meaning drinkable) liquid

containing ethyl alcohol or ethanol of
0.5 percent or more by volume is termed
as ‘alcoholic beverage’
 How is Potable Alcohol (Alcoholic
Beverage) obtained?

Alcoholic beverages can be classified into:

1. Fermented Alcoholic Beverages
2. Distilled Alcoholic beverages
3. Compound Beverages
 Fermented Alcoholic Beverages

Fermentation is the process in which the yeast acts

on sugar and converts it to ethanol and gives off
carbon dioxide. The fermented liquid has 3-14%
alcohol and it can be concentrated up to 95% by a
series of distillations.
 Fermented Alcoholic Beverages
Wine is an alcoholic beverage made from fermented grapes or other fruits.
The natural chemical balance of grapes lets them ferment without the addition
of sugars, acids, enzymes, water, or other nutrients.
 Wines made from produce besides grapes are usually named after the
product from which they are produced (for example, rice wine, pomegranate
wine, apple wine and elderberry wine) and are generically called fruit wine.
Wineinvolves a longer fermentation process than beer and also a long aging
process running into months or years, resulting in an alcohol content of 9%–
16% ABV
 (Effervescent wine/Champagne-12%-16%)
 (barley wine-8%-15%,
 dessert wine-14%-25%,
 fortified wine-15%-20%)
Fermented Alcoholic Beverages
 Wine Classification

• By color- Red, white, rose

• By sweetness- Dry, Medium, Sweet
• By harvest year- Vintage
• By grapes- Varietal
• By region- Generic Old World( European), New World
• By the presence of alcohol content -De – alcoholised
wine (max 0.5% ABV), Alcohol free or No Alcohol (max
0.05% ABV)
 Wine

Red Rose
White
wine wine
wine
 Sparkling Wine (champagne)

Sparkling wine is a wine with significant levels of carbon

dioxide in it making it fizzy. The carbon dioxide may result
from natural fermentation, either in a bottle, as with the
méthode champenoise, in a large tank designed to withstand the
pressures involved (as in the Charmat process), or as a result of
carbon dioxide injection.
Sparkling wine is usually white or rosé but there are many
examples of red sparkling wines such as Italian Brachetto and
Australian sparkling Shiraz.
The sweetness of sparkling wine can range from very dry
"brut" styles to sweeter "doux" varieties.
Effervescent wine/Champagne-12%-16%)
 FORTIFIED WINE

Fortified wines are the wines to which

additional alcohol is added in the form of
brandy or neutral spirit either prior to
completion of fermentation or after it, provided
at least 4% of actual alcohol content of the
Sherry products must come from the fermentation
Many different styles of fortified wine
have been developed, including Port,
Sherry, Madeira, Marsala,
Commandaria wine.
fortified wine-15%-20%)
Sherry: 18 to 21% alcohol
Port
 BEER

 Beer is the one of the world's oldest and most widely consumed
alcoholic beverages and the third most popular drink overall after
water and tea.
 It is produced by the brewing and fermentation of starches which are
mainly derived from cereal grains—most commonly malted barley
although wheat, maize(corn, and rice) are also used.
 A liquid mix, called wort, is prepared by combining yeast and malted
cereal, such as corn, rye, wheat or barely.
 Fermentation of this liquid mix produces alcohol and carbon dioxide.
 The process of fermentation is stopped before it is completed to limit the
alcohol content. The alcohol so produced is called beer.
 The alcoholic strength of beer is usually 4% to 6% alcohol by volume
(ABV), but it may be less than 2% or as much as 12%.
BEER
 BEER

1. The two main types of beer are lager and ale.

2. Stout is another beer which is stronger and colored.

Four different raw materials are required for beer brewing:

1. Water
2. Malt
3. Hops
4. Yeast
 Most beer is flavored with hops, which add bitterness and
act as a natural preservative.
 Beer is part of the drinking culture of various nations and
has acquired social Lager &
 traditions such as beer festivals, pub games, and pub Stout
crawling.
 BEER BRANDS

•Efes Pilsen
•Sam Adams
•Yuengling
•Kingfisher Premium Lager
•San Miguel Pale Pilsen
•Carlsberg
•Foster's
•Dogfish Head
•Coors Light
•Miller Lite
•Hoegaarden
 Cider & perry
 Cider – An alcoholic beverage made
from fermented juice of cider apples.
25% of pear juice can be used while
manufacturing cider. Cider is popular
in countries like United Kingdom, New
Zealand, and Australia. In USA, non – Perry – An alcoholic beverage made
alcoholic cider is termed as ‘sweet from fermented juice of pears similar
cider’ and alcoholic cider is termed as
to the way cider is made from apples.
‘hard cider’ from apple ABV-2%-8.5%
It has been common for centuries in
England, particularly in the Three
Counties (Gloucestershire,
Herefordshire and Worcestershire. It
is also made in parts of South Wales
and France. It is also manufactured in
Commonwealth countries like Canada,
Australia and New Zealand
 Distilled Beverages/ spritis

 To obtain any alcoholic beverage fermentation is required and the strength of

alcohol is increased by application of distillation.
 These drinks are distilled from a base of a fermented liquid and have a high
percentage of alcohol compared to fermented drinks.
 Newly distilled spirit (young spirit) is raw, sharp and harsh in taste.
 These drinks are aged in wooden barrels to mellow and to make them flavourful.
Examples are as follows – Spirits – Whisky, rum, gin, vodka, tequila, and brandy
Other spirits – Arrack, Toddy, Feni, Slivovitz
 SPIRITS

WHISKEY RUM GIN

VODKA
BRANDY TEQUILA
 Contd….
.
Distilled Beverages

Tequila:-from agave juice ABV-

32%-60%

Soju:-from rice, barleyABV-17%-

45%
 Contd..
Rum :-from sugarcane juice or molasses ABV-
37.5%-80%

Whisky:-from barley, rye, corn, wheat ABV-40%-68%

 WHISKEY

Whisky or whiskey is a type of distilled alcoholic beverage made from

fermented grain mash. Different grains are used for different varieties,
including barley, malted barley, rye, malted
rye, wheat, buckwheat and corn. Whisky is typically aged in wooden casks,
made generally of charred white oak.

Whisky is a strictly regulated spirit worldwide with many classes and types.
The typical unifying characteristics of the different classes and types are the
fermentation of grains, distillation, and aging in wooden barrels.
 BRAND NAMES

Blended Scotch whisky

Black Dog Johnnie
Walker Old Smuggler
Vat 69

Single malt scotch

Glenfiddich Imperial

Indian single malts

Amrut
Paul John
McDowell's Single Malt
 Vodka

Vodka is one of the world's most popular distilled beverages.

It is a clear liquid containing water and ethanol purified by distillation from a
fermented substance such as potatoes, grain or sugar beet molasses, and an
insignificant amount of other substances: impurities and possibly flavorings.
Except for various types of flavorings, vodka is a colorless liquid. Vodka usually
has an alcohol content of 35% to 50% by volume.
Vodka is a Russian delight.
 BRAND
NAMES
1.Goose

2.Crystal Head

3.Vodka Finlandia

4.Stolichnaya

5.Absolut vodka
Brandy

Brandy is a spirit produced by distilling wine.

Brandy generally contains 35–60% alcohol by
volume (70–120 US proof) and is typically
taken as an after-dinner drink.
 Brandy

 Brandy is a spirit produced by distilling wine.

 Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is
typically taken as an after-dinner drink.
 Some brandies are aged in wooden casks, some are colored with caramel
coloring to imitate the effect of aging, and some brandies are produced using a
combination of both aging and coloring.

 Brandy is also produced from fermented fruits other than grapes, but these
products are typically named eaux-de-vie, especially in France. In some
countries, fruit flavoring or some other flavoring may be added to a spirit that
is called "brandy".
 BRAND
NAMES

Camus

Asbach Uralt

Courvoisier Rémy

Martin Hennessy
 RUM

 Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as

molasses, or directly from sugarcane juice, by a process of fermentation and
distillation. The distillate, a clear liquid, is then usually aged in oak barrels.
 The majority of the world's rum production occurs in the Caribbean and Latin
America. Rum is also produced in Austria, Spain, Australia, New Zealand, Fiji,
Mexico, Hawaii, the Philippines, India, Reunion Island, Mauritius, South
 Africa, Taiwan, Japan, United States and Canada.
 BRAND NAMES

1 Barrel

Pyrat Cask 1623

Santa Teresa 1796

Old Monk Rum

Prichards’ Fine Rum

 GIN

 Gin is a spirit which derives its predominant flavor from juniper berries.
From its earliest origins in the Middle Ages, gin has evolved over the course
of a millennium from a herbal medicine to an object of commerce in the
spirits industry.
 Gin was developed on the basis of the older Jenever, and become widely
popular in Great Britain
 when William of Orange, leader of the Dutch Republic, occupied the British
throne with his wife Mary.
 Today, the gin category is one of the most popular and widely distributed
range of spirits, and is represented by products of various origins, styles,
and flavor profiles that all revolve around juniper as a common ingredient.
 BRAND NAMES

CAORUNN

TANQUERAY NO.10 HAYMAN'S

1850 RESERVE HENDRICKS

BEEFEATER 24
 TEQUILA

Tequila is a regional specific name for a distilled beverage made from

the blue agave plant, primarily in the area surrounding the city
of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the
highlands of the north western Mexican state of Jalisco. Although
tequila is a kind of mezcal, modern tequila differs somewhat in the
method of its production, in the use of only blue agave plants, as
well as in its regional specificity.

Tequila is most often made at a 38–40% alcohol content (76–

80 proof), but can be produced between 31 and 55% alcohol content
(62 and 110 proof)
 BRAND NAMES

Noble

Don Julio

Herradura

Corralejo Cazadores
 Compound alcoholic beverages

 Compound alcoholic beverages are defined as a mixed beverage, which is

blended or composed carefully by extracting flavour, colour and sweetness from
various fruits, herbs, plants, and nuts.
 Such beverages include: Liqueurs, Cocktails.
 LIQUEURS

 A liqueur is an alcoholic beverage made from

a distilled spirit that has been flavored with
fruit, cream, herbs, spices, flowers or nuts
and bottled with added sugar or other
sweetener (such as high-fructose corn
syrup).
 Liqueurs are typically quite sweet; they are
usually not aged for long after the
ingredients are mixed, but may have resting
periods during their production to allow
flavors to marry.
 Most liqueurs have a lower alcohol content
(15–30% ABV) than spirits, but some contain
as much as 55% ABV.
 Cocktails

 A cocktail is an alcoholic mixed drink, which is

either a combination of spirits, or one or more
spirits mixed with other ingredients such as
fruit juice, flavoured syrup, or cream.
 There are various types of cocktails, based on
the number and kind of ingredients added.
Examples of Classic Cocktails – Martini,
Margarita, Mojito, Whiskey Sour
 BRAND
NAMES

Kahlua

Crème de Cacao

Bailey’s Irish Cream Curacao

Amaretto
 Illicit liquor

 Any alcoholic beverage made under unlicensed conditions

is called illicit
 liquor
 Country liquor

 Country liquor is a distilled alcoholic beverage made from locally available cheap
raw material such as sugar- cane, rice, palm, coconut and cheap grains, with an
alcohol content between 25% and 45%. Common varieties of country liquor are
arrack (from paddy or wheat), desi sharab and tari. Illicit liquor is mostly
produced clandestinely in small production units with raw materials similar to
that used for country liquor. With no legal quality control checks on them, alcohol
concentration of illicit liquor varies (up to 56%).
 Country liquor

 Plain Country Spirit: It is the alcoholic distillate obtained from fermented mash of
cereals, potato, cassava, fruits, molasses, jaggery, juice or sap of coconut, and
palm trees, mahua flowers or any other source of fermentable carbohydrate.
 Blended Country Spirit: It is a blend of pot still distillate, rectified spirit and/or
neutral spirit; which may be obtained from fermented molasses, grain or any
other source of fermentable carbohydrates.
 Spiced Country Spirit: It is the plain or blended country spirit
 Hadia

 Hadia is a rice based drink from

Bihar, Jharkhand, Orissa, Madya
Pradesh, and Chhattisgarh.
Traditionally, in Orissa, the
tribals drink this under the
shade of a tree, on a hot
summer’s day. It isn’t as high in
strength as other Indian country
liquors but it still does the job.
 Toddy

Toddy or Arrack is another well know drink

from South India. It is a type of palm wine
and is made by the sap extracted and
collected by a tapper.
The initially white liquid tends to be very
sweet and non-alcoholic before it
is fermented. The sap begins fermenting
immediately after collection, due to
natural yeasts, and the taste changes.
After two hours of fermentation, you have
an aromatic wine of up to 4% alcohol that is
mildly intoxicating and sweet. This
fermentation process is allowed to continue
and it then yields a stronger, more sour and
acidic taste, which some people love!
 Mahua

Mahua is an alcoholic summer drink enjoyed

by a few tribes in Central India.
The Mahua tree is a semi-evergreen tree
that gives flowers from the month of April to
June, which is when the tribes pick them out
to make this highly potent and pungent drink.
 Though Mahua as a drink is popular with the
local tribes and can be bought in almost all
the villages in Central India, it is illegal in
places like Jharkhand (but you can still buy it
in bottles or cups made of leaves).
 Obviously,it reminded me of the song, O Re
Kanchi in Ashoka where, Kareena mentions
the word, Mahua.
Mahua flowers that are juice to make the
drink. (Pic: Wikipedia)
 Fenny

Fenny or feni (cashew or coconut) is a

country liquor officially available only in the
state of Goa. Cashew and coconut fenny have
their own preparation process. While cashew
fenny is a triple distilled spirit, the coconut
one is a double.
The juice from the cashew and sap collected
from the coconut is used to prepare this spirit.
How do you drink it?
You may consume it neat or mix it with soda.
Mixers like Limca, Sprite or 7-Up work
deliciously well with fenny.
 GUDAMBA

Gudamaba is a traditional drink that

comes from Hyderabad and is made
from sugar cane.
 In due course, it was also produced from
methane and other chemicals after which
the government banned it. However, it is
reported that locals in Hyderabad buy
paunches of gudamaba and consume it
secretly.
In fact, in 2004, there was a report
stating that bootleggers tried making a
200 year old temple a secret ground to
sell gudamaba.