In dilute aqueous solution, it has a somewhat sweet flavor, but in more concentrated solutions it has a burning taste. The word alcohol derives from Arabic al-kuhul , which denotes a fine powder of antimony produced by distilling antimony and used as an eye makeup. Alcohol originally referred to any fine powder, but medieval alchemists later applied the term to the refined products of distillation, and this led to the current usage. Ethanol has been made since ancient times by the fermentation of sugars. All beverage ethanol and more than half of industrial ethanol is still made by this process.
Simple sugars are the raw material.
Zymase, an enzyme from yeast, changes the simple sugars into ethanol and carbon dioxide. In the production of beverages, such as whiskey and brandy, the impurities supply the flavor. Starches from potatoes, corn, wheat, and other plants can also be used in the production of ethanol by fermentation. However, the starches must first be broken down into simple sugars. An enzyme released by germinating barley, diastase, converts starches into sugars.