CRC Press Alcoholic Beverages: Chemistry and Health Impacts

The main focus of this book is to explore the chemistry and health impact of different alcoholic beverages. It is important to know the chemical composition of alcoholic beverages before consumption, as ethyl alcohol is not their only component. There is a common misconception that "a small dose of alcoholic beverage is good for health." However, this “small” is not a well-defined amount, and beyond a certain level, the consumption of alcoholic beverages becomes injurious to human health. Therefore, the effect of alcoholic beverages on health is influenced by their chemistry. This book reveals a detailed study of the chemistry and health impacts of various modern alcoholic beverages. It provides comprehensive explanations covering historical aspects, chemical composition, health impacts, and legal regulations of different beverages, including beer, champagne, wine, rum, port wine, brandy, gin, whiskey, vodka, and tequila. A significant portion of this book is also dedicated to the purification and ageing of alcohols, as well as factors affecting their quality and taste. The subject matter comprehensively covers information on virtually all contemporary alcoholic beverages. Important features of this book include the following: Chemistry of alcoholic beverages and their consumption limits Fermentation, brewing, distillation processes, and ageing of alcoholic beverages Health benefits and harmful effects of alcoholic beverages Information about top-selling products, serving techniques, laws, and regulations Balance between positive and negative aspects with respect to social and economic impacts This book bridges the gap between scientific discourse and public understanding by addressing questions, answers, and arguments of chemists, researchers, doctors, and health-conscious individuals.