Alcoholic
Beverage
The word `beverage` has been derived from the Latin
word “Bever” which means ‘rest after work’. As after work we tend to feel
thirsty due to the fluid loss through perspiration and get inclined to drink
water or other potable beverages to recover the loss.
Beverages are potable drinks which:
1. Quench
thirst
2. Refresh
body i.e. replenishment of fluid in the body loosed due to perspiration
3. Stimulate
body
4. Nourish
body by providing necessary nutrients
5. Provides
energy in the form of sugar or alcohol
Any beverage containing ½%
of alcohol by volume to 76% alcohol by volume (ABV) is considered to be an
alcoholic beverage. Those beverages with more than 76% alcohol are considered as
Medicine such as Anesthetics.
History of Alcohol
Ancient Egyptians used fermented grapes to make
prototype Beer. Wine came into existence after Beer but wine became an integral
and crucial part of Egyptian, Greek and Roman`s culture and religion. Wine was
also used for culinary purposes as a marinade and in sauces.
Fermentation
Fermentation is the
breaking down of organic substances by enzymes which have been secreted by the
yeast cells resulting in the chemical change, where one molecule of sugar is
split into 2 molecules of Ethyl Alcohol and 2 molecules of Carbon Dioxide.
To undergo the process
of fermentation, Yeast cells are required. The Yeast cells are single cell
organisms, which are essential for the process of fermentation. There are two broad
categories of yeast:
1.
Natural Yeasts 2. Cultured Yeasts
1. Natural Yeast:
These are a variety of naturally occurring yeast, which are found in the air,
fruits, grains, etc. They are present in the atmosphere and in almost every
fruit especially grapes. A single grape before fermentation carries on its skin
1, 00,000 wine yeast, 1, 00,000 molds and up to 10 million wild yeast. The
common species of wild yeast are Hensenula, Klöchera, Pichia, etc.
2. Cultured Yeast:
These are selected strains of yeast which are cultivated in a Laboratory in a
controlled environment. These are used as they efficiently convert sugar into
alcohol. Saccharomyces is the main yeast family used.
There are four varieties
of Saccharomyces which are important for production of Alcohol
1.
Saccharomyces
Cerevisiae: This is a traditional Beer Yeast used
to prepare Ale or top fermented type of Beer. This yeast reacts in warmer
temperature and at the top of the brew. Due to this activity this yeast is also
known as Top Fermented Yeast.
2.
Saccharomyces
Carlsbergensis: This is beer yeast used to prepare Lager
or bottom fermented beers. This yeast reacts in lower temperature and at the
bottom of the Brew. Due to this activity this yeast is also known as Bottom Fermented Yeast.
3.
Saccharomyces
Apiculatus: This yeast is known as wild yeast or
starter yeast in the manufacturing of wine as these have weak strains which are
active only up to 4% alcohol and is killed after that. The wild yeast is
aerobic in nature i.e. reacts only in the presence of oxygen and has low
tolerance, so So2 is added to kill acetobacter, which converts wine into vinegar.
4.
Saccharomyces
Ellipsodium: This is a true wine yeast as it
ferments from 13% - 16% alcohol depending upon sugar content. This yeast is
both Aerobic and Anaerobic in nature and also has high tolerance to So2.
Fermentation Temperature
·
Wine yeast can work only between 5oC
and 35oC.
·
White wine ferments slowly and at low
temperature between 15oC to 20oC, to impart delicacy and fragrance.
·
Red wine ferments quickly and at high
temperature between 25oC to 30oC which helps in
extracting more color and body for the wine.
Malolactic Fermentation / Secondary
Fermentation
This is the 2nd
fermentation which a wine undergoes which usually takes place in the spring
time following the ‘Vintage’. In this fermentation harsh ‘Malic Acid’ is
converted in soft ‘Lactic Acid’ and CO2. There is no increase in
alcohol, only a decrease in the acidity of wine. This fermentation helps in
making wine softer and more palatable.
Chapatalization
This is a process of addition
of sugar or concentrated Must (unfermented grape juice), to the unfermented
grape juice in order to increase the alcoholic content of wine.
The grapes do not ripen
properly (amount of sugar content present in grape) in countries which have
colder climate. Therefore, the Must produced from these grapes have low sugar
content, resulting in low alcoholic wine. In order to avoid this situation,
some amount of sugar or concentrated must is added to the new unfermented
juice. The process is known as Chapatalization.
Acidification:
It is the process of conversion of wine into Vinegar.
Must:
It is an Unfermented Grape Juice.
Mark:
Crushed grape skin, stalk and seed is known as mark.
Distillation
It is defined as the process
of simultaneous evaporation and condensation of a liquid to purify them. It
involves extraction of alcohol from fermented liquid by the action of heat which
vaporizes them. Alcohol has a low boiling point (78oC) as compared
to water which has a boiling point of 100oC, due to this alcohol vaporizes
before water and when these vapors hits a cool surface it forms a dripping
condensation and changes into liquid form with much higher percentage of
alcohol then the fermented Brew.
For the production of
distilled alcoholic beverage (Spirits) two different types of Apparatus / Stills
are used:
1.
Pot Still
2.
Patent Still
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