Question

Maximum percentage of alcohol is present in which of the following products of yeast fermentation.
A. Brandy
B. Gin
C. Rum
D. Wine

Answer 1

Hint: Fermentation is a process that involves the action of enzymes, to induce chemical changes in organic substrates. In biochemistry, it is generally defined as the extraction of carbohydrate energy in the absence of oxygen. In food processing, any mechanism in which the behavior of microorganisms brings about a beneficial improvement to a food or beverage may be more generally referred to. The science of fermentation is known as zymology.

Complete answer:
There are three types of alcoholic beverages: wine, beer, and distilled liquors. Beer is made by grain fermentation, which only produces around 3-6 percent alcohol. Wine is made by fruit fermentation and produces wine with a 6-14 percent alcohol content. An alcoholic product formed by the distillation of a mixture produced from alcoholic fermentation is a distilled beer, spirit, liquor, or hard liquor. This method purifies it and, in order to increase its proportion of alcohol content, eliminates diluting components such as water. Brandy, a spirit, is different from wine as a drink (due to distillation), and has a 35 percent alcohol content. Vodka, gin, tequila, rum, and whisky are other examples of traditionally distilled spirits. Rum - 37.5 percent -80 percent, Brandy - 35 percent -60 percent (usually 40 percent), Vodka - 35 percent -50 percent . Therefore, Rum is an alcoholic beverage with a maximum alcohol content that is 37.5 percent.

So, option C) is the correct option.

Note: Rums are manufactured in different grades. In cocktails, light rums are widely used, while "golden" and "dark" rums are traditionally eaten straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with blenders. Premium rums are made for either straight or iced consumption.