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18 alcohol<br />

the hub airport, but expand demand for facilities,<br />

approaches, and take-off and landing slots. Increased<br />

service offerings and lower prices brought<br />

about by deregulation increased demand for travel,<br />

and such demand funnelled through hub airports<br />

worsened airport congestion.<br />

Proposed solutions are as numerous as the<br />

problems. Some countries plan to build new<br />

facilities to deal with causes of congestion and to<br />

realise future opportunities. This strategy requires<br />

vast amounts of land and capital resources which<br />

are not always available. Airports in this position<br />

may only be able to expand existing facilities. Both<br />

of these strategies are especially evident in Asia. For<br />

many hub airports, such as traditional gateway<br />

airports in the United States and Europe, even<br />

modest physical expansion is impossible. In<br />

response, airports generally have developed allocation<br />

mechanisms for take-off and landing slots.<br />

Given the projected growth of air travel into the<br />

next century, these are stopgap measures at best.<br />

Further reading<br />

Doganis, R. �1992) The Airport Business, London:<br />

Routledge. �A basic text on airport management<br />

and operations, especially the overview of<br />

airports in Chapter One and management issues<br />

in Chapter Two.)<br />

Golaszewski, R. �1992) Àviation infrastructure: a<br />

time for perestroika?', Logistics and Transportation<br />

Review 28�1): 75±101. �Examines the provision of<br />

airports and air traffic control in the USA, the<br />

funding of these systems, and potential changes<br />

in governance, pricing, and allocation methods.)<br />

Saunders, L.F. and Shepperd, W.G. �1993) Àirlines:<br />

setting constraints on hub dominance', Logistics<br />

and Transportation Review 29�3): 201±20. �Focuses<br />

on the relationship between hub dominance and<br />

airline pricing and suggests that limiting hub<br />

dominance might improve air system efficiency.)<br />

alcohol<br />

KEVIN BOBERG, USA<br />

Alcohol is a chemical compound consisting of<br />

carbon, hydrogen and oxygen atoms. It is pro-<br />

duced when a liquid containing sugar is fermented<br />

and/or distilled. Depending on the type of<br />

alcoholic beverage, there are different ingredients<br />

used.<br />

Beer is usually brewed from malted barley,<br />

although corn and rye have been used to make<br />

beer. It is then mixed with yeast and flavoured with<br />

hops. The term `beer' includes lager �a clear, lightbodied,<br />

refreshing beer), ale �fuller-bodied and<br />

more bitter than lager), stout �a dark ale with a<br />

sweet, strong, malt flavour) and pilsner �a term<br />

which means that the beer is made in the style of<br />

the famous beer brewed in Pilsner, Bohemia). The<br />

alcoholic content of beer ranges from 4 per cent to<br />

about 16 per cent by volume.<br />

Wine is made from fermented grape juice, but<br />

other fruits have been used to produce wines.<br />

Wines can be categorised into four main groups.<br />

Still wines can be dry, semi-sweet or sweet, and<br />

may be red, white or roseÂ. Sparkling wines have<br />

added carbon dioxide, making them bubbly.<br />

Champagnes are fermented in the bottle with<br />

champagne yeast. Fortified wines have been<br />

enhanced in flavour and texture by the addition<br />

of brandy or other liquor. Examples include sherry<br />

and port. Aromatic wines are wines flavoured with<br />

herbs or spices �an example is vermouth).<br />

Liquor, also known as spirit, is an alcoholic<br />

beverage made from grains or plants that have<br />

been fermented and later distilled. These beverages<br />

are noticeably higher in alcohol content, averaging<br />

40 per cent, or 80 proof, although some liquors can<br />

have as much as 151 per cent alcohol content. The<br />

most common grains used are corn, rye and barley.<br />

Such beverages made from these ingredients<br />

include Scotch whisky, bourbon, malt liquor and<br />

gin. Other popular beverages are vodka, which is<br />

made from grains; rum, which is made from<br />

fermented sugarcane juice or molasses; cognac,<br />

which is distilled from wine and aged in wood; and<br />

tequila, which is made from the fermented and<br />

distilled sap of the agave plant.<br />

Alcohol has been a part of tourism for centuries,<br />

being enjoyed by some as part of a social setting<br />

where adults can relax and enjoy each other's<br />

company. Tourists frequently partake of local<br />

beverages, and vineyards are now popular<br />

attractions.

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