It contains, besides alcohol, some unchanged fruit sugar, fruit acids, and some other products of fermentation (known as _ethers_ and _aldehydes_), which give each kind of wine its special flavor.
Beer, Ale, and Cider.

If the yeast germ be set to work in a pulp or mash of crushed barley or wheat, the starch of which has been partly turned into sugar by malting, it breaks up the sugar into alcohol and carbon dioxid.

When it has brewed enough of the starch to produce somewhere from four to eight per cent of alcohol, then the liquid, which still contains about three or four per cent of a starch-sugar called _maltose_, is called beer, or ale.

It is usually flavored with hops to give it a bitter taste and make it keep better.

If the same process be carried out in apple juice, we get the well known hard cider with its biting taste.
Whiskey, Brandy, and Rum.