Ethanol (food additive E1510) - colorless a liquid with a characteristic pungent odor, the second representative of the homologous series of monohydric alcohols. It can be obtained in two ways: known since ancient times - fermentation, and by hydration of ethylene, which is produced in a special plant. In the food industry, ethanol is used as the main component of alcoholic beverages (vodka, whiskey, cognac, etc.), in small doses it is contained in fermented beverages that are not classified as alcoholic (kvass, koumiss, home brew, etc.). It is widely used as a solvent for food flavorings and as a preservative in the bakery industry. Other uses of ethanol: - in medicine, as a disinfectant and drying agent, in warming compresses, as a solvent, in the preparation of tinctures, for cooling (in case of fever), etc.; - in the chemical industry; - in the production of cleaning and detergents; - in the perfumery and cosmetic industry.