Consumption of carbonated drinks, mineral water and juices by the population of Novosibirsk. Carbonated soft drinks, their composition and effect on the human body The harm of carbonated drinks ...

The whole variety of drinks is especially noticeable during feasts. At the same time, many of them are used not so much for quenching thirst as for entertainment. And each of them has its own characteristics and provides different influence on the body.

All modern drinks are divided into two large groups: non-alcoholic and alcoholic.

Types of soft drinks

These include non-alcohol or beverages in which the alcohol content is so low that it can be neglected. There are main types:

Hot

This includes tea, coffee, cocoa and various other herbal decoctions. All of them have their own specific properties and have a different effect on the body.

Juices

A group of drinks obtained by pomace. They are considered one of the most useful, as they contain a huge amount of biologically active substances, vitamins and other trace elements.

Compote

Decoction of various fruits and berries. In terms of usefulness, they are slightly inferior to juices, since some of the substances are lost after processing in boiled water.

Morse

It is similar to compote, only in this case crushed fruits of berries and fruits are used. No less useful and satisfying.

Dairy

Natural milk drinks contain a large amount of proteins and fats of animal origin. In Russia, it was equated with food: then it was customary to say “eat milk”, and not drink.

Kvass

Traditional product, contains a small amount of alcohol. Perfectly cools and quenches thirst.

Carbonated drinks

Created more for entertainment. Carbon dioxide is neither harmful nor beneficial. Carbonated naturally or artificially.

Synthetics

A group of beverages based on flavors, sweeteners and colors diluted in water. They do not bring benefits, harm to the body is still disputed. From the point of view of quenching thirst, they are doubtful, since most manufacturers go to the trick, adding substances that only increase the feeling of thirst.

Types of alcoholic drinks

Conditionally divided into low-alcohol and strong.

Low alcohol drinks include:

• Alcoholic drinks based on milk (koumiss, bilk; the exception is arak)
• Fruit wines (ciders, peri)
• Sparkling wine,
• Natural grape wines

The latter have an extensive classification by color, sugar content. In addition, there are special varieties (Madeira, port, Cahors, vermouth, etc.). However, the strength of even one of the strongest - - does not exceed 20%. This is due to the preparation technology, since alcohol yeast begins to die at such a percentage concentration.

Types of strong alcoholic drinks

(40% grain-based distillate)

(distillate based on cereals, malt or corn, aged in oak barrels)

Brandy (distillate based on grapes and other fruits)

• Cognac
• Armagnac
• Grappa
• Metaxa

When the amount of water in the human body is reduced, he feels thirsty. The best drink to satisfy her - drinking water, but many prefer to make up for the lack of moisture with carbonated drinks. Thanks to the substances contained in them, they allow moisture to linger in the body.

History of carbonated drinks

Here are some interesting production points:

1. The first successful attempt to artificially saturate water with CO2 was made by Joseph Priestley, who discovered that by passing the gas released during the fermentation of beer through water, it is saturated with gas molecules.
2. After some time, scientists obtained carbon dioxide by combining chalk with acid.
3. In 1770, the Swedish researcher Bergman invented the saturator - equipment for the production of carbonated drinks, with the help of which, under the influence of pressure, the gas quickly dissolved in water.
4. But all these inventions did not have practical application. Only 13 years later, amateur chemist Jacob Schwepp made the saturator more perfect, and began to produce carbonated water at an industrial level.
5. After some time, Schwepp, in order to reduce the cost of production, began to use baking soda, so the soda drink appeared.
6. In 1833, citric acid was added to soda, and lemonade was born.

Many years after the invention of soda, the technology for its manufacture has not changed much. The main component is high-quality purified water saturated with gas with the addition of various syrups.

General information

Carbonated drinks include:

• Mineral water
• Sweet carbonated drinks. In addition to saturating water with CO2, they use components to give them a certain taste and color.

Mineral waters are divided into:

• Natural (table, medical table, medicinal)
• artificial

Compound

Carbonated sweet drinks are made up of a whole set of components:

• Sugar
• Dyes
• Flavors
• acids
• Carbon dioxide

List of influences of different components:

Sugar and sweetener:

1. One glass of soda contains 4 tablespoons of sugar
2. It quickly enters the bloodstream and the body needs to increase insulin production in order to process sugar.
3. The more glasses a person drinks on a soda day, the sooner he brings the onset of hypertension, atherosclerosis and other troubles closer.
4. To reduce the calorie content of the product, manufacturers began to replace sugar with substitutes.
5. Xylitol May Contribute to Kidney Stones
6. Sorbitol and aspartame weaken the retina, which negatively affects vision.
7. Saccharin and cyclamate are generally carcinogenic. Their accumulation in the body can lead to malignant neoplasms.

Acid:

1. Citric and phosphoric acids are used as a preservative and taste regulator of the drink.
2. Any acid destroys teeth (and also can be found on our website!)
3. When drinking drinks with phosphoric acid, calcium can be intensively excreted from the body (important due to many factors, and replenishment requires the use or drugs like ““)

Artificial mineral waters are produced by diluting sodium or salts in water with further saturation of their CO2

Caffeine:

1. Caffeine, which is part of carbonated drinks, adds vivacity and a burst of energy.
2. A person can quickly cheer up, but soon fatigue and nervousness set in. It is similar to the action of a drug, when the body reacts to the completed action of "doping"
3. The result of prolonged use of soda with caffeine can be insomnia, overwork, mental exhaustion.

Benzene and other chemistry

1. Benzene is an aromatic liquid, thanks to which you can create the natural smell of a drink.
2. This is a fairly strong carcinogen that can cause the development of cancer when it accumulates in the body.
3. Sodium benzoate is used to reduce the harmful effects of benzene.
4. Many popular drinks contain vitamin C (), which, entering into chemical reaction with sodium benzoate, forms the same benzene. And it's even more dangerous and toxic

Classification

Carbonated soft drinks are divided into:

• Based on natural raw materials
• On artificial additives
• Tonic
• Vitaminized
• For diabetics

As a natural material are used:

• syrups
• extracts
• Plant tinctures

The purpose of tonic drinks:

• Invigorate
• Relieve fatigue
• Quench

Previously, pharmacists were involved in the formulation of new sparkling waters

Part of their recipe are tonic infusions and extracts:

• Lemongrass infusion
• Lavra
• Zubrovki

Benefit and harm

How carbonated drinks affect - positive or negative, depends on how often and in what volumes they are consumed. But the following important effects and how they are harmful can be distinguished:

• The sugar in soda is an easily digestible carbon that tricks the brain. Entering the body, it is utilized mainly in fat. Excessive consumption of sugary soda can lead to obesity and diabetes. Therefore, it is better for people who are predisposed to obesity to drink drinks with sweeteners, if not
• Sweet waters are often the cause of tooth decay. In addition to sugar, this is facilitated by the acid contained in them. It erodes tooth enamel and leads to tooth decay.
• An integral component of any soda is carbon dioxide. Its presence in water can provoke flatulence, excitation of gastric secretion, and increase acidity. Patients with stomach ulcers or gastritis should release gas from the drink before drinking.
• Mineral water is safe, it can be consumed by adults and children. In summer, it helps to replenish the amount of salts that are excreted by the body with sweat.
• As for medicinal mineral waters, they may have medicinal properties. Before you start taking such waters, you need to consult with a specialist.

Contraindications

For some people, the use of carbonated drinks is strictly contraindicated:

• People who have chronic diseases of the gastrointestinal tract (ulcer, pancreatitis, colitis). Carbon dioxide irritates the gastric mucosa, causing an aggravation of the inflammatory process.
• Children under three years of age should not consume sugary sodas at all.
• During pregnancy, since the components of soda can adversely affect the unborn child
• Allergy sufferers and overweight people

Soda without carbon dioxide

Impact on the human body:

1. Carbon dioxide in its pure form is absolutely safe. But its combination with water adversely affects health.
2. As a result of the reaction, carbonic acid is obtained, which, like any acid, destroys the gastrointestinal mucosa.
3. This acid breaks down quickly, but decay products can accumulate in the intestines for a long time.
4. Therefore, it is better to shake the bottle before drinking and release gas, or leave the drink in an open container for a while.

Misuse

The chemical composition of sodas allows you to experiment with their areas of application, here are a few examples:

• If you boil soda in a kettle, you can remove scale no worse than using acid
• Cola can be used to clean stainless steel
• Chinese researchers say they have found a way to minimize the effects of a hangover. During the testing of various drinks, it was found that it is sweet carbonated drinks that have a greater effect on the production of an enzyme that oxidizes ethanol.

A distinctive feature of fortified drinks from others is the high content of vitamin C.

Everyone knows that drink It is nothing more than a liquid meant to be drunk. The basis of most drinks consumed by humans is water. She herself is a drink and is used both in pure and in carbonated or mineralized form (both extracted from natural mineral sources, and with additions). Drinks are usually divided into three large groups - alcoholic drinks, carbonated drinks and soft drinks.

Alcoholic drinks called drinks containing at least 1.5% ethyl alcohol obtained from alcohol, carbohydrate-containing raw materials. Since ancient times, they have been prepared by fermentation (fermentation is the metabolic breakdown of nutrient molecules, such as glucose, that occurs without the participation of oxygen). Alcoholic drinks include:
Wine- an alcoholic beverage obtained by complete or partial alcoholic fermentation of grape juice.
Beer- a low-alcohol drink obtained by alcoholic fermentation of malt wort with the help of brewer's yeast, usually with the addition of hops.
Cider- a low-alcohol drink, usually champagne, obtained by fermenting apple, less often pear or other fruit juice without the addition of yeast.
mead- an alcoholic drink made from water, honey and yeast with various flavors.

Cider

mead

Another major subgroup alcoholic beverages make up the so-called hard liquor. Strong liquor are prepared using distillation apparatus, distillation column apparatus or other methods of increasing the strength without the involvement of microorganisms. Hard liquor includes:
Absinthe- an alcoholic drink, the most important component of which is an extract of bitter wormwood, the essential oils of which contain a large amount of thujone.
Brandy- an alcoholic beverage, a general term for products of the distillation of grape wine, fruit or berry mash.
Calvados- apple or pear brandy, obtained by distillation of cider, from the French region of Lower Normandy.
Whiskey- an aromatic alcoholic drink obtained from various kinds grains using the processes of malting, distillation and long-term aging in oak barrels.
Vodka- a colorless water-alcohol solution with a characteristic odor. The strength of vodka can be different: 40.0-45.0; 50.0 or 56.0% vol.
Grappa- Italian grape alcoholic drink. It is made by distillation of grapes after their pressing in the course of production of wine.
Gin- made by distilling wheat alcohol with the addition of juniper, which gives the gin its characteristic taste.
Cognac- Produced from certain grape varieties using a special technology.
Liquor- fragrant, usually sweet alcoholic drink from alcoholized fruit and berry juices, infusions of fragrant herbs with the addition of roots, spices.
Rum- made by fermentation and distillation from by-products of sugar cane production, such as molasses and cane syrup.
Moonshine- produced by distillation through home-made or factory-made apparatuses of an alcohol-containing mass (mash) obtained as a result of fermentation of sugar syrup, candied cereals, potatoes, beets, fruits or other products containing sugar and candied starch substances.
Tequila- made from the core of the blue agave (asparagus family), a plant traditional for Mexico, by distillation.

Absinthe

Calvados

Grappa

Rum from Jamaica

Tequila

The second large group of drinks - carbonated are carbonated beverages. They, in turn, are divided into two subgroups: fermented carbonated drinks (for example, champagne or sour cabbage soup) and carbonated drinks obtained with modern technology (cola, tonic, carbonated lemonade, sparkling water).
Champagne- sparkling wine produced in the French region of Champagne from established grape varieties by the method of secondary fermentation of wine in the bottle.
Sour shchi (sour shti)- an old Russian honey-malt highly carbonated soft drink. The main technological difference from kvass is the infusion of the original wort and after-fermentation in sealed bottles.
Drink cola A type of carbonated sugary drink often containing caffeine. The name comes from kola nuts, originally used by beverage manufacturers as a source of caffeine.
Tonic(from the English. tonic - tonic) - a bitter-sour non-alcoholic carbonated drink. Often used to dilute alcoholic beverages, especially gin, cocktails.

Tonic water is often used to dilute spirits, especially gin.

And finally, the third major group of drinks - the so-called soft drinks. Like carbonated drinks, they do not contain alcohol, but they also contain virtually no carbon dioxide. These drinks include:
Kvass- a traditional Slavic sour drink, which is prepared on the basis of fermentation from flour and malt (wheat, barley) or from dry rye bread, sometimes with the addition of fragrant herbs, honey, wax; also prepared from beets, fruits, berries.
Compote(fr. compote) - a dessert drink made from fruits or berries, or a decoction of fruits in syrup, as well as a mixture of dried fruits or dried berries and fruits, or fruit or berry preserves.
Morse- a non-carbonated soft drink traditional for Russian cuisine, which, as a rule, is prepared from wild northern berries, mainly lingonberries and cranberries.

Cranberry juice

Also, non-alcoholic beverages include various juices from fruits, berries and vegetables, or drinks with their addition. Birch sap is also common in Russia.

A large subgroup of soft drinks are - milk drinks, i.e. drinks based on milk, mainly cow's:
Samo milk.
Kefir- a sour-milk drink obtained from whole or skimmed cow's milk by sour-milk and alcoholic fermentation using kefir "fungi" - a symbiosis of several types of microorganisms: lactic streptococci and bacilli, acetic acid bacteria and yeast (only about two dozen). Homogeneous, white in color, slight emission of carbon dioxide is possible.
Katyk- a fermented milk drink common among the Turkic peoples and in Bulgaria. It is produced from natural milk by fermenting it with special bacterial cultures. Katyk differs from all other types of curdled milk in that it is prepared from boiled milk, which provides a higher fat content.
Airan- a kind of Turkic fermented milk drink based on katyk or a kind of kefir among the Turkic, North Caucasian, South Caucasian and Balkan peoples. in different languages ​​and different peoples the exact meaning of the name and the technology of preparation differ slightly, but the common thing is that it is a dairy product obtained with the help of lactic acid bacteria. At the same time, among sedentary peoples it is liquid and quenches thirst well, while among nomadic peoples it is thick like liquid sour cream, which is very convenient for storage and transportation. However, to quench your thirst, thick ayran requires dilution with water, milk or koumiss.

Fresh ayran (Istanbul, Turkey)

acidophilus - fermented milk product, which is made by fermenting pasteurized cow's milk with the help of special bacteria (acidophilus bacillus, kefir fungi, lactic acid streptococcus).
liquid yogurt. Yoghurt is a fermented milk product with a high content of skimmed milk substances, produced by fermentation with a protosymbiotic mixture of pure cultures - Bulgarian bacillus and thermophilic streptococcus. It is allowed to add food additives, fruits, vegetables and products of their processing
Ryazhenka- fermented milk drink obtained from baked cow's milk by lactic acid fermentation. Fermentation is carried out by thermophilic lactic streptococci and pure cultures of the Bulgarian stick, fermented for 3-6 hours. It has a yellowish-brownish tint and a traditional sour-milk taste. In fact, it is one of the varieties of yogurt without flavorings.

Ryazhenka

Of course, that's not all existing species non-alcoholic milk drinks, but the most famous and common. In addition, it should be noted that although milk drinks are classified as non-alcoholic, there are also milk-based alcoholic drinks. This, for example, koumiss(prepared from mare's milk, may contain 5-6% alcohol or bilk(an alcoholic drink from the Abashiri brewery on the island of Hokkaido (Japan), which is a beer made from milk).

Kumys

Before that, we talked about drinks that are usually drunk chilled or at least not warmed up. But we all know hot drinks, which can be both non-alcoholic (most of them) and alcoholic. These include:
Cocoa- a drink, which necessarily includes cocoa (ground seeds of the cocoa plant (chocolate tree)), as well as milk (or water) and sugar. The drink is usually non-alcoholic. AT modern world two main varieties of the drink are common: hot chocolate and regular cocoa, which is boiled in water or milk from cocoa powder.
Tea- a drink obtained by boiling, brewing and / or infusing a leaf of a tea bush, which is previously prepared in a special way.
Hibiscus- sweetish-sour-tasting tea drink of bright red or burgundy color, made from dried bracts of Sudanese rose flowers from the genus Hibiscus.

Hibiscus

Coffee- a drink made from roasted seeds (grains) of several plant species belonging to the genus Coffee (Coffea) of the Rubiaceae family.
Mate- a tonic drink with a high content of mateine, prepared from dried crushed leaves and young shoots of Paraguayan holly. An integral part of the culture of Argentina and a number of neighboring countries of South America.

This is how it is customary to drink the brewed mate drink.

Mulled wine- a hot alcoholic drink based on red wine heated to 70-80 degrees with sugar and spices (spices). Traditionally consumed in Austria, Germany, Switzerland and the Czech Republic at Christmas markets and outdoor festivals.
Sbiten- an old East Slavic drink made from water, honey and spices, which often included medicinal herbal preparations. Hot sbiten has a warming and anti-inflammatory effect, so they drank it mainly in the winter. True, cold sbiten was no less popular drink when quenching thirst in a bathhouse or on a hot day in summer.

Sbiten - an old East Slavic drink made from water, honey and spices, which often included medicinal herbal preparations

Hot decoctions- liquid dosage form, which is an aqueous extract from medicinal plant materials by boiling in water and infusion. Have a similar property and infusions without boiling in water.

Decoction of St. John's wort

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Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anise tincture is made by infusing anise seeds with vodka. During the aging process, the anise gives the drink its essential oils. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from the Far East. Due to its unique aroma, it was used in baking and, of course, in the production of vodka.

Arak

English arak or araq
BUT alcoholic drink, with a strength of 30 to 60 vol. widespread in the East, Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for the beneficial use of grape processing products. Now, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.

Armagnac

fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in terms of taste and appearance, it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of cognac. The only difference is in the distillation process.

Balm

Greek Balsamon- remedy
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for therapeutic and prophylactic purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.

Benedictine

fr. Benedictine- blessed
And an alcoholic drink based on the collection of about 27 types of herbs, honey and cognac of local production, with a strength of 40-45 vol., belonging to the class of liqueurs. For the first time this drink appeared in 1510 in France in the monastery of St. Benedict in the Abbey of Fecamp. The composition of the created drink included about 75 types of herbs. However, the original recipe of Benedictine was lost. The drink was revived with some improvement in 1863.

Brandy

Difficult to put into words brandy"a certain drink, rather it is a way of its production. We can say that brandy is a concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of the distillation of wines.

Bourbon

English in ourbon
The original American alcoholic drink is one of the types of whiskey, but it is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. For the first time this drink appeared in the late 18th - early 19th century. in the small town of Paris, Kentucky. The name of the drink was given to the eponymous district of the state of Bourbon, in which the founding city is located. During civil war bourbon was issued to soldiers on a mandatory basis, as an antiseptic for washing wounds.

Vermouth

German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.

Wine

lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.

Whiskey

Celt. uisge baugh- water of life
A strong alcoholic drink (40-60 volumes), obtained by distillation of malted grains of wheat, barley and rye. It is not possible to determine the exact place of origin of the drink. The dispute is between two countries - Ireland and Scotland. However, the first mentions are preserved in Scottish documents from 1494. These are the records of the monks who first produced the drink. From its inception to the 17th century. Whiskey was produced nationally by virtually every farmer, jeopardizing the production of enough bread for the population.

cherry liqueur

eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.

Still water

Liquid, odorless and tasteless in small volumes, colorless under normal conditions external environment. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and life of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes take place.

Sparkling water

It is a natural mineral or non-carbonated drinking water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Filling water with carbon dioxide is carried out on special industrial equipment. There are three types of carbonated water according to the level of saturation with carbon dioxide.

Vodka

An alcoholic beverage that is colorless and has a characteristic alcoholic odor. It is the most widely used drink in the world. In most countries, vodka is used as a neutral alcohol to create cocktails; in Slavic countries and countries of the former Soviet Union, it is used as an independent drink. Fortress in different countries ah can vary from 32 to 56 vol., it all depends on the state documents regulating the production of vodka.

Mulled wine

German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink based on red wine heated to 70-80°C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.

Eggnog

English hoog mug- hash
Non-alcoholic drink based on raw chicken eggs and sugar. Belongs to the class of desserts. There are several legends from different countries where the eggnog originated. So in Germany, the creation of the eggnog is attributed to the confectioner Manfred Keukenbauer. In Poland, to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a shaken raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.

Grappa

ital. Grappa- grape pomace
An alcoholic drink made by distilling grape pomace. Belongs to the class of brandy and has a strength of 40-50 vol. In accordance with an international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. Also, this decree strictly regulates the quality of the drink and the standards for its manufacture.

Grog

English grog
An alcoholic drink based on rum or cognac, diluted with hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is a true sea drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water because of the sailors' excessive enthusiasm for it.

Gin

BUT An English alcoholic drink originating from the Netherlands. Gin production began in the middle of the 17th century. in the Netherlands, and after the "Glorious Revolution" it spread to England. Over time, the process of making gin has not changed much. Its main component is wheat alcohol, which, in the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.

Julep

Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.

Calvados

fr. Calvados
An alcoholic drink based on pear or apple cider produced in the French province of Lower Normandy. The drink belongs to the class of brandy and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of the total production of Calvados), Orne, Manche, Eure, Sarthe and Mayenne can be called Calvados.

Cocoa

lat. theobroma cacao- food of the gods
Tonic and aromatic soft drink based on milk or water, cocoa powder and sugar. Powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted cold water, they also added hot peppers, vanilla and other spices.

Cachaça

port. cachaca
An alcoholic drink made from the distillation of sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaca is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun for the commercial name of the drink in Brazil. So in the state of Rio Grandido, cachaca is included in the food basket of citizens.

Kvass

A low-alcohol drink obtained by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Slavic peoples traditionally make kvass. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.

Kefir

from tour. kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 other species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic countries and the Middle East.

Kissel

A sweet dessert drink with a jelly-like structure. It is prepared on the basis of fruit and berry compotes, uzvars, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain sourdough. Sugar is included as a sweetener.

Kobler

English cobbler- tavern owner, brewer
Cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.

Cocktail

English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic beverages. The volume of one portion of the cocktail does not exceed 150 ml. Also, the cocktail recipe clearly spells out the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of its new look.

Cola

lat. cola
Tonic sweet carbonated drink, which includes caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in portions of 200 ml. in pharmacies as a remedy for "nervous disorders". After a while, the drink began to be carbonated and sold in vending machines.

Compote

fr. compote- compose, mix
Dessert soft drink made from one type or mixture of fruits and berries based on water and sugar. Compote is made from fresh, frozen or dried ingredients. This drink is very popular chilled in the summer, and in cold weather, compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.

Cognac

fr. cognac
A alcoholic drink produced in the city of the same name Cognac (France). It is produced from special kind grapes using special technology. Cognac is made from white grapes. The main share of them is the variety uni blanc. Full ripening of grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.

Coffee

Arab. qahwa- energizing drink
Tonic non-alcoholic drink prepared on the basis of roasted coffee beans. Coffee is a heat-loving plant, so it is grown on highland plantations. There are two types of coffee trees used in coffee production: Arabica and Robusta. According to consumer properties, Arabica is less strong, but more fragrant, while Robusta is vice versa. Therefore, often a mixture of these two varieties in different proportions is on sale. The history of the appearance of coffee is shrouded in a huge number of legends.

Kryuchon

fr. cruchon- jug
Refreshing cold drink, usually alcoholic, consisting of fresh and canned fruits and berries and a blend of wines. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jug. Kruchon due to a slight similarity in the preparation scheme, one can say "punch brother" and "distant relative of the cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and a small amount of ice is added.

Kumys

Turks. kymyk- fermented mare's milk
An alcoholic drink based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with a slight foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.

Liquor

lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.

Lemonade

fr. lemonade– lemonized
Refreshing soft drink based on lemon juice, sugar and water. It has a light yellow color, lemon aroma and refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake of the court cupbearer. He inadvertently scooped the monarch into a glass instead of wine lemon juice In order to somehow correct this reckless act, he added water and sugar to the glass.

mead

A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Russia.

Martini

ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The composition of the herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.

Milk

Fluid produced by the mammary glands of humans and mammals. It contains a large amount of useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and minerals. The color of milk can vary from white to blue-yellow. It depends on its fat content. Due to the content of lactose, it has a slightly sweet taste. Milk includes in its composition more than 100 useful components, of which about 20 are balanced and fatty amino acids, lactose, and minerals.

Morse

Art. Russian mursa- water with honey
Soft drink, in most cases non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional flavor, you can add citrus fruit zest, spices (cinnamon, cloves, coriander) and tinctures on medicinal herbs (St. John's wort, sage, mint, lemon balm and others) to the fruit drink.

Punch

Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruit and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Planter Punch.

Beer

An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, raw materials used and cooking traditions in different countries.

pisco

from an Indian dialect pisco- flying bird
An alcoholic drink made from Muscat grapes. Pisco belongs to the class of brandy and is the national drink of Peru and Chile. The strength of the drink is 35-50 vol.

Rum

English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels it acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.

Sake

National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.