Question

how alcoholic beverages of alcohol content greater than 15% are obtained

Answer 1

Maximum concentration of alcohol in naturally fermented beverages is 15-16%.

Greater than this limit can be achieved by fortifying the solution by adding more concentrated alcohol or by distillation.

Answer 2

Alcoholic Fermentation

Explanation:

1. In these drinks, the liquor content is expanded than the fixation that is gotten by refining. containing ethanol is warmed between 80 0C to 100 0C.
2. The fume that leaves it is then consolidated. This consolidated fluid contains higher focus liquor.  
3. 5 x 12 oz. percent liquor by volume = 0.6 oz.brew contains the range of percent liquor by volume such as 4 and 7 %.  
4. The most extreme you can go is somewhere in the range of 10 - 15%. Over that the liquor will harm the yeast and murder them.
5. There are some uncommon yeasts in showcase they can endure around 20% liquor content.  
6. Aging is a synthetic procedure that changes over sugar found in organic products or grains to ethyl liquor and carbon dioxide.  
7. The maturation procedure is additionally influenced by different factors, for example, temperature and timing to decide the final products relying upon what items are wanted.
8. Maturation doesn't create a drink with more noteworthy than 12-15% liquor in light of the fact that the yeast is executed by higher liquor rates.