Alcohols are important industrial solvents. Ethanol, methanol, propanol and butanol are produced commercially by fermentation activity of some fungi, majorly yeasts. During fermentation, yeast cells convert cereal derived sugars into ethanol and `CO_2`. At the same time hundreds of secondary metabolites that influence the aroma and taste of alcohol are produced. Sugar concentration affects the rate of fermentation reactions. Yeast cannot grow in very strong sugar solution. Distilled alcohol with 95% alcohol content is called

Options

A. absolute alcohol
B. rectified spirit
C. gin
D. brandy

Answer

B