alcoholic beverages

5/26/2018 Alcoholic Beverages

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Alcoholic Beverages


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Beer Wine Spirits Liqueur

Alcoholic Beverages


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Beer Production

The process of beer making is called Brewing


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Ingredients

Barley

Water

Yeast Hops

Sugar


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Process

Malting: It is the process of soaking barley inwater until germination begins. The germinatedbarley is then kiln dried

Mashing: Malted barley is crushed and fed intomash tun where it is mixed with hot water tocreate mash. The mash is broken intofermentable sugars. This thick mixture ( mash) isstrained and is now called wort. Hops are added

to the wort. Fermentation: The cooled wort is pumped into

fermentation vessel where yeast is added to it.


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Clarification: at the end the fermented liquor

is clarified by centrifugation and filtration.

At the end the clarified beverage is

pasteurized and packaged.


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Beer Brands Kingfisher India

Fosters Australia

Heineken Holland

Corona Mexico

Tuborg Denmark

Carlsberg Denmark

Budweiser USA

Stella Artois Belgium

Tiger Singapore

Singha Thailand

Kirin Japan

Guinness Ireland


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C6H12 06 => 2 C2 H5 OH + 2 C02

Sugar + yeast => Alcohol+ Carbon

dioxide

Alcohol = C2 H5 OH


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Distillation

Pot Still

Patent Still


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analyzer Rectifier

Steam

Liquid Out

Alcohol vapor

Less volatile components

More volatile components

alcoholCold fermented

alcoholic wash


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Whisky Making

Steeping: Barley soaked in tanks of watersoaked and germinated (fifteen days)

Kiln Drying: Barley s dried in Kilns (2 days)

Mashing: Malt is ground which is called grist,grist is mixed with hot water and converted ina mash tun into sugary liquid called wort(8

days) Fermentation: The wort is fermented with the

help of yeast (3 days)


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First Distillation: 6 hrs

Second distillation: 6-8 hrs

Maturing: many years


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Single Malt

Blended Whiskies


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Whisky Service

Malt :Straight usually 30 ml in a suitable glass

Blended: a. straight b. OTR c. with a mixer

(soda, cola or water)


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ExerciseType

Scotch Single Malt

Blended

American

Canadian

Irish

Others


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Wine

Fermented juice of freshly crushed grapes

Black grapes: Red Wine

Green grapes: white Wine Sweetness

Dry

MediumSweet


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Alcoholic Content

Table wine & Sparkling wine: 9-14

Fortified wine: 18-22


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Table Wines

White, red and Rose

SparklingChampagne, regular sparkling wine

Fortified Wines

Port, Sherry, Madeira, Marsala


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Steps

1. Viticulture

2. Harvesting

3. Crushing

4. Fermentation5. Clarifying the solution

6. Maturing

7. Bottling


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Grape varieties

Chardonnay

Pinot Blanc

Chennin Blanc

Sauvignon Blanc Gewurztraminer

Palomino

Riesling

Muscat

Trebbiano


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Grape Variety

Pinot Noir

Syrah/Shiraz

Malbec

Pinot Meunier Brunello

Gamay

Merlot

Sangiovese

Cabernet Sauvignon


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Temperature (F.) Which Wine

7 degrees(C.)

Most white wines you'll come across including Chenin

Blancs, Sauvignon Blancs, Loire Wines, Rieslings and

'everyday' Chardonnays. If they are served colder, the aromas

and flavors will be minimized and you won't get full enjoyment.

10-11 degrees(C.)

Full bodied, high quality white wines including Sauternes and

rich white Burgundies. Light red wines like Beaujolais

15-18 degrees(C.)

Red wines including Cabernet

Sauvignon, Merlot, Bordeaux, Zinfandel, Rhones

and Syrah/Shiraz


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Tools required for wine making

Corks-- for sealing the bottles Corker--for inserting the corks

Bottle Brushes--needed to clean bottles

Hydrometer--for measuring sugar

Siphoning Tubes--for transferring wine

between containers Wine Bottles--for storing wine

Oak Barrelfor storing

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