Alcoholic-beverages.pdf

ALCOHOLIC BEVERAGES

An alcoholic beverage is any drink which contains ethanol as an intoxicating agent.

History 7000 B.C. Fermented beverages existed in early Egyptian civilization, and there is evidence of an early alcoholic drink in China. 2700 B.C. In Greece, one of the first alcoholic beverages to gain popularity was mead.

Sixteenth Century Alcohol was used largely for medicinal purposes. Twentieth Century In 1920 the Us passed a law prohibiting the manufacture, sale, import and export of intoxicating liquors. In 1933, the prohibition of alcohol was cancelled.

3 Categories of Alcoholic Beverages Wine

Beer Spirits

Wine

WINE Wine is an alcoholic beverage made from fermented grapes or other fruits. It is usually prepared from both white and red grapes. The color, flavor, and aroma of the wine are largely influenced by the type of grapes used in the production.

CLASSIFICATIONS OF WINE Table/Still/Natural These include red, white and rose wines, which normally accompany a meal. Sparkling These wines with a bubbly & sparkling character. This is so because of the carbon dioxide trapped in them and it makes fizzy, which gives an effervescence when poured in a glass.

Fortified These are fortified by the addition of alcohol either during or after fermentation. This increases the alcoholic content from 17% to 21%. These wines are drunk either before or after a meal. Aromatized These wines have an addition of various aromatic ingredients. The wines are also fortified but not to a great extent. The most important of these aromatized wines is Vermouth, which is made from natural white wines of 2-3 years old that are blended with an extraction of wormwood, vanilla & various other herbs and spices.

WINE MAKING PROCES

Harvesting

Fermentation

Aging and Bottling

Crushing and Pressing

Harvesting Harvesting is the first step in the wine making process and an important part of ensuring delicious wine. Grapes are the only fruit that have the necessary acids, esters, and tannins to consistently make natural and stable wine. Crushing and Pressing After the grapes are sorted, they are ready to be de-stemmed and crushed. For many years, men and women did this manually by stomping the grapes with their feet. Nowadays, most wine makers perform this mechanically.

Fermenting After crushing and pressing, fermentation comes into play. Must (or juice) can begin fermenting naturally within 6-12 hours when aided with wild yeasts in the air. Fermentation continues until all of the sugar is converted into alcohol and dry wine is produced. To create a sweet wine, wine makers will sometimes stop the process before all of the sugar is converted. Fermentation can take anywhere from 10 days to one month or more.

Aging and Bottling Aging and bottling is the final stage of the wine making process. A wine maker has two options: bottle the wine right away or give the wine additional aging. Further aging can be done in the bottles, stainless steel tanks, or oak barrels.

Storage of wine is an important consideration for wine that is being kept for long term aging. The three factors that have most direct impact on a wine conditions are: 1. Light 2. Humidity 3. Temperature

Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea.It is thought by some to be the oldest fermented beverage. Beer is produced by the saccharification of starch and fermentation of the resulti ng sugar.

TYPES OF BEER  Lager : Lager beer is distinguished by the fact that the wort is the fermented by a bottom fermentation type of yeast (i.e..yeast which is introduced at the bottom of the fermenting tanks) and then is stored in refrigerated cellars (lager) at freezing point for a period of six months.

TYPES OF BEER  Ale : Ale is synonymous with beer except that it is a term used for ordinary mild beer while better beer is referred to as “beer”.  Porter : Porter is a black beer achieved by roasting malt.  Stout : Stout similar to porter in as much as the malt is roasted. It has a strong malt flavour and a sweet taste, but is heavier and has a strong hop character than porter.  Draught beer : Freshly gassed beer

PRODUCTION OF BEER Materials:  Malt-a product obtained from the germination of grain seeds. In order to produce beer, barley is used which passes malting  Water. In brewing water is distinguished by contents and salt concentration. For some types of beer “hard water” (high in salt) fits better (for example, for Munich). There are types made solely with water that has low salt content; that’s pilsner.

Materials  Hops.It gives the beer a distinctive bitter taste and fragrant aroma. It is also responsible for the foaming.

 Yeast. As of today special brewer’s yeast family Saccharomycetaceae are used and they don’t occur in nature. They are artificially bred specifically for brewing. There are two types of yeasts depending on fermentation technology used in the beer production:

MALT

HOPS

YEAST • Top fermentation (Saccharomycetaceae cerevisiae) – are found in such kinds of beer as porter, ale and stout • bottom-fermented (Saccharomycetaceae carlsbergensis) – are used in the production of lager and Central European bee.

Stages of Beer Production

1.Preparation of must 2.Boiling the must 3.Fermentation 4.Maturation 5.Filtration 6.Bottling

Contents Of Beer 1.Water : 89-91% by weight. 2.Alcohol : 3-5% by weight (in exceptional cases, up to 10-12%). 3.Carbohydrates, sugar or dextrin : 3-4% by weight. 4.Protein : 0.4-0.5% by weight. 5.Carbon dioxide gas : 0.4-0.5% by weight. 6.Minerals, salts : 0.2% by weight.

Beer Preservation There are four rules to beer preservation: 1.Light 2.Temperature 3.Bottle Position 4.Picking The Right Beer

Light • As beer is made with elements that are sensitive to light, it only makes sense to store your beers in a dark place. Neon lights and sun rays are deadly to beers. This is why most beers are in dark or brown bottles. The ones in green and clear bottles are generally that way for marketing reasons.

Temperature • To preserve beer for a long period of time, you must be careful about temperature, especially high variations between hot and cold. If you can spend the extra bucks to have a temperature controlled fridge then I recommend you do. Otherwise, you can simply put the bottles in your basement and make sure that the ambient temperature is somewhere between 15°C and 23°C (59°F and 74°F).

Bottle Positioning • When it comes to storing beer, experts will often argue about the proper position that you should give your bottles in order to preserve them. There are basically 2 different opinions: those who think you should keep your bottles vertically and those who think they should be lying horizontally.

Picking the Right beer • Not all beers have what it takes to evolve. In the 19th century, Louis Pasteur has invented Pasteurization to prevent infections from developing in beers and milk. Since then, many brewers have decided to pasteurize and filter their beers so that they can prevent the beer from developing in a bad way. This also means that they are killing the yeast cells that allow the beer to evolve in a good way.

-an alcoholic product that’s made from a grain- or fruit/vegetable-derived sugar that’s fermented and distilled, yielding a lower water content and higher ABV

Types of Spirits • Whisky-- is obtained by the distillation of grains, particularly barley malt, and is aged in oak wood casks for minimum of 3 years for scotch whisky, a minimum of Irish whisky. --Whiskies are coloured by the addition of desired colour caramel. It is distilled either, by the pot still method (which gives body) or patent still method (which gives volume). • Brandy-- is obtained by the distillation of fermented grape juice and is suitably matured in oak wood casks for a minimum of 3 years. -- Brandies are never coloured because they obtain a beautiful amber colour from the black oakwood casks. Brandies can be matured up to a period of 70 years (usually used for blending purpose).

Types of Brandy • Cognac – the most well-known form of brandy. -- it can only be produced within the Cognac region of France from specific grape varietals and must be aged in oak for a minimum of two years

• Armagnac – is similar to cognac in that it must come from specific location, the Armagnac region of France, and be produced in a specific varieties of grapes. Differences in the distilling process leave Armagnac with a fruitier flavor the Cognac.

• Calvados – is made from fresh apples, and in some instances a mixture of apples and pears, in the Normandy region of France -- must be aged for a minimum of two years • Apple Brandy– sometimes called applejack, is the American version of Calvados

• Pisco – an South America pomace brandy produced in Chile and Peru. In Chile, pisco is aged in oak barrels, where it absorbs color and flavor . It is often diluted to specific strengths before bottling. Peruvian pisco is aged in glass or metal vessels before bottling. In Peru, pisco cannot contain any additives and is always bottled at full strength • Eaux-de-vie– can be made from any type of fruit and are not typically aged.

• Rum-- is spirit made from sugar cane products such as molasses, sugarcane juice, or sugarcane syrup. -- The word ‘rum’ is probably derived from the latin term for sugarcane saccharum, which means ‘sweetness’. The rum was first produced in the seventeenth century in Barbados.

• Gin-- was first produced in Holland in the sixteenth century as a medicinal spirit, flavoured with the oil of juniper (“genievre” in French’; “jenever” or “genever” in Dutch).

-- Distilled gin is obtained by original distillation of mash or by the reinstallation of distilled spirits, with juniper berries and other plants. The grain formula consists of 75% corn, 15% barley malt and 10% other grains and the resulting spirit has to be mixed with distilled water as it is too strong to drink.

• Vodka-- was produced in Poland and Russia in the twelfth century and has been a favorite drink in these countries ever since. It is an alcoholic distillate from a fermented mash of grain. --It is an alcoholic distillate from a fermented mash of grain. In the making of genuine vodka, nothing is added to the neutral spirit. All its characters are removed, leaving it odourless, tasteless, colorless and smooth. This gives you the advantage of being able to add to it your favourite non-alcoholic beverage while mixing drinks. It has an alcoholic content of 40%.

• Tequilla-- Tequila is an alcoholic spirit that is created from the sap of the blue agave plant, through a process of distilling and fermenting. -- The drink originated around the town of Tequila, in Mexico where the blue agave plant grows plentiful due to the red volcanic soils found there.

Different Proof Spirit Alcohol proof is a measure of how much ethyl alcohol is

present in a beverage. The term ‘proof’ is originated in the 18th century. American Proof : American introduced their own system, which was reasonably logical when they decided that Sikes was not an exact scale, in this scale, pure alcohol is 200 proof. Consequently, 100-proof whiskey contains 50 per cent of alcohol by volume; 86proof whiskey contains 43 per cent of alcohol by volume.

British Proof (Sikes scale) : This scale is used in the United Kingdom. It is introduced by Bartholomew Sikes in 1816.alcohol strength is shown in ‘degrees proof’

Gay Lussac (OIML Scale) : (Organization International de metrologie Legale) system has become mandatory in the European Union since 1980. In modern days, most of the countries follow this system. This is very similar to Gay-Lassac system except OIM measures alcoholic strength at 20 C. the strength of acoho is epressed as ‘% alc/vol’

HOW SPIRITS ARE MADE?

RAW MATERIALS Anything that can be fermented can be used as a raw material for spirits – whether fruit, grain or vegetable. Where sugar is present in the primary material, as in molasses or fruit, the fermentation can be started directly.

FERMENTATION • simple sugars, including dextrose and maltose, are converted to ethyl alcohol by the action of yeast enzymes. • A simple formula for fermentation is: • YEAST + SUGAR = ALCOHOL + C02 • Yeast functions best in a slightly acid medium, and the prepared grain mash, fruit juice, molasses, or other mixture must be checked for adequate acidity (pH value). If acidity is insufficient, acid or acid-bearing material is added to achieve the necessary adjustment. • The time required for completion of fermentation is mainly dependent upon the temperature of the fermenting mash. Normal yeast is most effective in breaking down all of the fermentable sugars at temperatures ranging from 24 to 29 °C (75 to 85 °F), and, in this range, completion of fermentation requires from 48 to 96 hours.

Methods of alcohol Separation: Distillation Congelation (cold extraction):(heat extraction): separation by freezing below zero degrees Celsius or 31F degrees.

separation by vaporization of the fermentable liquid at 78.5 degrees Celsius or 172 .

Congelation a dangerous method of separation

Distillation

the best separation method and research figures indicate that this method accounts for 98% of the worlds spirits produced, most International countries do not the most widely method officially officially recognize this method of recognized by International alcohol separation and have banned its governments to separate alcohol for use making the method of alcohol creating spirits which taxes and duties separation illegal, are levied.

PRINCIPLES OF DISTILLATION:

1

Pot still

2

Continuous still

PRINCIPLES OF DISTILLATION: Pot distillation (ALEMBIC OR ALAMBIC) • This looks like a large copper kettle and is heated by direct heat.

• The vapours collect in the head and are led off through a narrow tube at the top, called the swan’s neck from where they go to the condenser. Here they are liquefied. • Not very heat-efficient, but it produces spirits with character. • Pot still distillation is a small batch process, This redistilling often several times is necessary to achieve the appropriate alcohol level.

Production Methods of Spirits 1. Pot –still method : Pot still is a method of distilling fermented liquid to make alcohol. this the olden method and also known as traditional method. Advantages : The advantages of this method are as follows: • It produces spirits that are individualistic due to the presence of congeners. • Spirits with pronounced aroma are produced. • Small quantity of wash can be distilled.

Disadvantages: • It needs more time and labour. • It is costly to operate, • Still need frequent cleaning and refilling, often after each distillation

PRINCIPLES OF DISTILLATION: CONTINUOUS STILL: (THE PATENT, COLUMN OR COFFEY STILL): • invented by Robert Stein in 1820, developed by Aeneas Coffey.Consists of two tall columns, each about sixty feet in height, called the analyzer and the rectifier. The alcoholic wash is broken down into its constituent vapours, or analysed, in the analyzer, and the vapours are selectively condensed, or rectified, in the rectifier.

2. Patent still method : Patent still is the fastest and quick method of making spirit. it is also known as Coffey still, factory still, column still. In this system the alcohol is separated from the liquid by hot steam and the end product is ‘congener-free’; it has high alcohol content.

Advantages: The advantages of this method are as follows • It does not required too much of labour, cleaning, and refilling, • More quantity is produced as compared to pat still method. • It is cost-effective.

Disadvantages: The limitations of this method are as follows • It is not suitable for distilling small quantity of spirits. • Aroma and other essential elements that are required in a drink may not be achieved. After manufacturing, most of the fermented and distilled drinks are aged before bottling to mellow them and to make them acquire unique characteristics.

Ancient Methods, Proof, Proven spirit

Sykes Hydrometer system (18161980), Sykes proof law:

Systems for Determining Alcohol Strengths of Distilled Spirits 1 Proof or a proven spirit as an indicator of alcoholic strength derives from the early use of gunpowder in testing spirits. Spirits were mixed with gunpowder and set alight.

2

Gay Lussac system:

Percentage of pure alcohol by volume (ABV):

Invented by an English Customs Official named Sykes proof law, based on a very simple law the law of flotation.This states that a floating body displaces its own weight of liquid. Pure alcohol is lighter than water. he took advantage of the difference in the specific gravity of water and alcohol.

3 Gay-Lussac perfected a new alcoholometer (easy to use) and which gave directly, due to its calibration, the alcoholic rate at a given temp. (GL) also expresses percentage volume but measures it by hydrometer at 15 degrees C giving a reading slightly higher than the OIML

4 was introduced by the Organisation Internationale de Metrologie Legale (OIML) system measures this by hydrometer at 20C degrees.

Maturing and Oxidation The barrel: most common vessel used for maturing spirits, usually 500-litre size wooden barrel help the chemical reactions, extraction of taste, extraction of bouquet and extraction of color.

Wooden barrel helps the spirit to; • change as the congeners (fusels) interact with air filtering through the porous wooden barrels • new congeners are absorbed from the wood itself, adding flavouring agents to the final spirit (flavours are married, blended). Not all spirits are aged.

Tasting Distilled Spirits • taste in the morning - professional tasters and blenders in the distillation industry also use their olfactory skills more than their tasting skills, their taste buds are of secondary importance when it comes to the sensory evaluation of the spirit • don’t wear scent • use glasses that will best bring out the aromas of the spirit, • take short sniffs, and pause from time to time to breathe in fresh air and rest your nose, you smell the spirit while trying to have a first impression, smelling a substance for a prolonged time has an anesthetizing effect on the olfactory bulb, as our sense organs tend to ignore a smell which was perceived for a very long time pour a small portion of the distilled spirit into the palm of your hand, rub your hands together and breathe in the aromas between both insides of your palms, this technique is favored especially by distillers • adding water: dilute the spirit to around 30% ABV with water in order to allow other aromas to emerge towards the opening of the glass, careful of water even a half centiliter can destroy a good spirit, dilute to a point when any prickle or burning sensation you might feel on the nose when you sniff is gone, use bottled water or tap water (if it is completely odorless), don’t chill the water or use ice because this will close down the aromas • take a little sip of the spirit , hold it for a moment while making sure the tongue is perfectly in contact with the beverage in order to better appreciate the fundamental flavors; the diluted spirit will be well tolerated by taste buds, swallow it slowly while trying to analyze the many gustatory nuances • conclude on the spirits finish and aftertaste, finish is the length of time the flavour lingers after you have swallowed, and is rated long, medium and short, aftertaste, if there is any, should be pleasant and not at variance with the flavour of the spirit for example the aftertaste of rare whiskies can last for hours.