On Wed, 19 Jun 2013 15:24:57 +0100, "Jim Stone"
> wrote:

>This discussion below was sent to me. (Starting from the bottom up).
>Person A is saying it does not matter what sugar is used at the beginning of
>a brewing process from a health point of view, whilst person B says it
>'does' matter. Grateful if the wise minds here can throw some light on this
>debate. Thanks.
>
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>B. There is simple sugar and complex sugar, the second is processed in a
>different way and also includes various nutriments beneficial to the
>organism.
>
>
>A. Surely all sugar is finally processed to the same end product when
>consumed within the human body? Sugar is converted into alcohol via a
>brewing process which has fourteen distinct stages. What type of sugar used
>at the beginning of this brewing process no longer exists, and so from a
>health point of view is not significant, whether white refined sugar, grape
>juice or malt.
>
>
> B. Yes, obviously. Alcohol is fermented sugar, but *quality* alcohol is
>made from malt or fruit (usually grape) juice, not refined white sugar which
>is toxic (empty calories without nutritional value).
>
> A. Are not all beers made from sugar? i.e. Malt ?
>
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It isn't a debate from what I can tell. Neither of the participants
is willing to be either specific enough or consistent enough for
anyone to figure out what they are actually claiming. When I see
"toxic sugar" or "nutriment" (sic) my nonsence indicator pegs and it
is difficult to continue.

The flavors in fermented beverages or foods come from the particular
strains of yeast as well as the dozens, if not hundreds, of other
compounds in the mixture being fermented. Apple juice does not taste
like grape juice does not taste like roasted malt or milk.

The use of "simple" sugar, whatever that means but let's say sucrose
for the sake of argument, will result in yeast breaking the sucrose
into glucose and fructose then metabolizing these gaining energy and
producing various alcohols and carbon dioxide. These simple sugars
ARE nutrients. That's why the yeast "eats" them. Your body does the
same.

In the sense that using refined sucrose or other sugars in place of
sugars occuring with their natural constituents (grape or other fruit
juice, malt, etc) will lessen the quantity of those other desirable
flavoring compounds, there will certainly be a difference in the taste
of the resulting fermentation product.. However it is more due to
dilution, not the nature of the sugar.

If you are after alcohol, you can get it from the fermentation of
refined white sugar just ask easily (or more so) than fruit or
vegetable sources; particularly if you are planning to make vodka or
some other essentially tasteless distilled form. If you want a lot of
it, the typical industrial synthesis is from ethylene.