Effects of Alcohol 1.2

Alcohol is produced by fermentation of yeast, sugars, and starches. Fruits such as grapes, and grains like barley and wheat are most commonly used for wine, beer and liquors. Other plants, such as the cactus or sugar cane may be used in liquor production.

[dt_sc_button link=”https://aacsnv.com/effects-alcohol-1-3/” size=”small” variation=”red” align=”left” target=”_self”]Continue[/dt_sc_button]