As a sommelier and brewer, I can confidently say that it is indeed possible to make alcohol from starch. The process involves two main steps: saccharification and fermentation.
Saccharification is the first step in converting starch into sugar. This can be achieved through the use of an amylolytic microorganism or enzymes such as glucoamylase and α-amylase. These enzymes break down the complex starch molecules into simpler sugars, such as glucose and maltose. I have personally used enzymes in the brewing process, and they are incredibly effective in converting starches into sugars.
Once the starches have been converted into sugars, the next step is fermentation. This is where the magic happens! Saccharomyces cerevisiae, a type of yeast, is commonly used in this step. The yeast consumes the sugars and converts them into alcohol, primarily ethanol. This fermentation process produces carbon dioxide as a byproduct, which gives beer its characteristic fizziness. It's truly fascinating to witness the yeast in action, transforming the sugars into alcohol.
I remember one brewing experience where I made a batch of beer using a high-starch grain called corn. To convert the corn starch into sugar, I used a combination of enzymes and allowed them to work their magic. The sweet aroma of the corn mash was a delightful indication that the saccharification process was successful. Once the sugars were present, I added the yeast and watched as fermentation took place. The yeast feasted on the sugars, and over time, the liquid transformed into a delicious beer with a distinct corn flavor.
Making alcohol from starch is a two-step process involving saccharification and fermentation. Through the use of enzymes or amylolytic microorganisms, starch is converted into sugars. These sugars are then consumed by yeast during fermentation, producing alcohol, primarily ethanol. It's truly remarkable how nature's processes can transform something as simple as starch into a delightful alcoholic beverage.