When I make alcohol, I usually use a pasteurization equation to figure out what temp and time will kill pathogens [0]. Depending on what you do, and what you want to kill, your needs might differ, but this is usually good enough. But it is not, as you say, complete sterilization if that is what you meant. As you will notice, temperature can be lower, if you increase the time.

[0] https://craftmetrics.ca/blog/2019/pasteurization-part-1-the-...