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The Chemistry of Alcoholic Beverages

  • Chauncey D. Leake
  • Milton Silverman

Abstract

Hundreds of thousands of years ago, people presumably became aware that a strange metamorphosis occurred when honey, fruits, berries, cereals and other plant materials were mixed with water and left in the warmth of the sun. The products made from fermented honey were the first meads (perhaps the earliest alcoholic beverages known to human beings; Gayre, 1948), those from fruits and berries were the first wines, and those from cereals were the first beers (Leake, 1963; Roueché, 1960). By the time ancient man was carving his earliest historical reports, these beverages were long known, accepted, and often prized as foods, as magic fluids, and as medicines (Lutz, 1922).

Keywords

Alcoholic Beverage White Wine Alcohol Content Sparkling Wine Distil Spirit 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1971

Authors and Affiliations

  • Chauncey D. Leake
    • 1
  • Milton Silverman
    • 2
  1. 1.University of CaliforniaSan FrancisoUSA
  2. 2.Schools of Pharmacy and MedicineUniversity of CaliforniaSan FranciscoUSA

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