Page 51 - FoodFocusThailand No.241 May 2026

SMART
SMART PRODUCTION PRODUCTION

THE SCIENCE BEHIND THE SIP:

TRACING FLAVORS IN

ALCOHOLIC BEVERAGES

Alcoholic beverages have been an integral part of human civilization for thousands of years, deeply
rooted in cultures and traditions worldwide. Beyond their cultural significance, the creation of these drinks
is a captivating scientific journey. To better understand the science behind these delicate and enjoyable
beverages, they can be broadly divided into two main categories: non-distilled beverages, also known as
fermented beverages, and distilled beverages, commonly referred to as spirits.

Behind Every Drop: The Science of Alcoholic liquid mash called must. This must undergoes fermentation
Beverage Production by yeast, and the winemaker may choose to follow up with
Fundamentally, alcoholic beverages are made from raw maturation in stainless-steel tanks or sometimes in the oak
materials, water, and yeast, primarily Saccharomyces casks. The final white wine product normally contains about
cerevisiae. The process involves three steps: sugar 8-14 percent ABV. However, if this fermented white wine
preparation, ethanol fermentation, and post-fermentation proceeds to distillation and oak aging, the resulting amber-
processing such as maturation in oak casks or stainless- to-brown spirit is brandy, typically containing 35-60 percent
steel tanks. Fermented beverages typically contain no ABV, though most commonly around 40 percent. A well-known
more than 15-18 percent alcohol by volume (ABV) due to example is Cognac, a specific grape brandy produced in the
the toxicity of ethanol to yeast cells. This final step differs Cognac region of southwestern France.
significantly for spirits, which can contain up to 40-50 percent
ABV. Since yeast cannot naturally produce such high ABV Primary Flavor Compounds:
levels, the post-fermentation process for spirits requires Raw Materials and Beverage Flavor Profiles
distillation—a method used to concentrate ethanol from the The distinction between “aroma” and “flavor” is fundamental to
fermented liquid. Freshly distilled spirits are dry, colorless, understanding the quality of alcoholic beverages. Aroma refers
and organoleptically aggressive, sometimes reaching 75-96 to what is perceived solely through smelling, whereas flavor is
percent ABV. Therefore, after distillation, spirits are often the combined perception of both smell and taste.
aged, flavored, sweetened, or diluted with water to reduce During the production process, compounds responsible for
their alcohol content to a palatable level. aroma and flavor are generated at different stages. Primary
To illustrate this concept, white wine (a fermented flavor compounds are derived directly from precursor molecules
beverage) and brandy (a spirit) serve as excellent examples. in raw materials and play an important role in defining the
To make white wine, white grapes are crushed into a sugary characteristic properties of the product from the very beginning.

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