AURO-The-Natural-Choice-for-daily-Life-04.2019

STRAIGHT FROM THE ORCHARD MEADOW Alcohol has its origin in a combination of sugar, yeast, fungi and warmth. Like many other important discoveries, the origination process of alcohol was found as a serendip- ity. Alcohol develops in overripe fruits and alcoholic fer- mentation takes place everywhere in nature where certain conditions come together. The fermentation of sugars like glucose, fructose or maltose to alcohol is triggered by yeasts or fungi which are practically present everywhere in the air. Fermentation can take place at different temper- atures. The term alcohol supposedly stems from the Arab word „al khol“ which means „something fine“. The first consumption of alcohol reaches far back into the history of mankind and often had religious or ritual functions. Nomads produced alcohol from milk, Germanic peoples made their mead from fermented honey whereas the Romans fermented grapes to wine. In the 11 th century, alchemists succeeded in producing alcohol by specific dis- tillation for the first time. This process, the distillation of fruit and crops with sugar and yeast, led to a stark increase of alcohol consumption. Alcohol, also called ethanol or ethyl alcohol, is nowadays produced from many different substances in various production methods. It is used for consumption but also for technical uses, e.g. as thinner or additive in fuels. AURO produces alcohol by fermentation and distillation from starchy plants like potatoes. The alcohol is used as thinner, e.g. in shellacs, and also as additive in cleaning, care and maintenance products. PLANT ALCOHOL 42