GIN

 

Gin is a spirit whose predominant flavour is derived from Juniper Berries. Gin was 1^st manufactured by Dutch professor Dr. Franciscus de la Boe, popularly known as Dr. Sylvius.

Although several different styles of gin have existed since its origins, it is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by redistilling neutral spirits of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without redistillation, and is not as highly regarded.

The minimum bottled alcoholic strength for gin is between 37.5% - 40 % ABV.

 

Distilled Gin

This is crafted in traditional manner, by re-distilling neutral spirit with Juniper berries and other botanicals. Gin is usually distilled as a high proof spirit between 90-95% ABV. After initial distillation, Juniper berries and other herbs are crushed and suspended in perforated racks/ mash known as `Gin Head` in patent still distillate. The alcohol vapors pass from the still through crushed berries, picking up the essence, aroma and flavouring oils.

 

Compound Gin

This is made by simply flovouring high proof neutral spirit with essence and / or other natural flavourings without re-distillation. This method is known as `Cold method`, and is not as highly regarded as Distilled method.

 

Process

Gin is distilled, fermented wash made from grains or molasses. Most gin are produced by private formula, which is closely guarded. The basic steps used in manufacturing of gin is:

–     Grains are crushed and yeast is added for fermentation.

–     Fermentation of grains take place, producing alcohol and CO₂.

–     The fermented Mash is distilled (pot / patent still) and neutral spirit is prepared.

–     Neutral spirit is either re-distilled with Juniper berries (distilled Gin) or the flourings are added to the spirit without distillation (compound gin).

–     The spirit is then rectified by addition of distilled water and alcoholic strength is reduced to 37.5-40%.

–     After reducing the alcoholic strength, gin is bottled and sold.

 

Styles of Gin

There are several distinct style of gin, these are:

1. London Dry Gin: It is a type of distilled Gin made from grains formula i.e. 75% corn, 15% malted Barley, 10% other grains. In this process,

The grains are mashed, cooked and fermented, producing a crude beer. It is then distilled and rectified in a Patent still to obtain a Spirit at 180-188^o proof.

The spirit is then placed in a pot still and is re-distilled in the presence of flavoring agents mainly Juniper berries, Orange peel, Lime peel, Coriander seed, Caraway seeds, Cassia Bark, Bitter almonds, Orris root, Angelico, Licorice. The resulting spirit comes off at 170-180^oProof.

This is reduced in alcoholic strength by addition of distilled water.

If not bottled, Gin can be stored in glass lined tank. Gin is not matured or colored (for London dry Gin only).

Brand Names

                                   i.   Gordon’s

                                 ii.   Booths

                               iii.   Gilbeys

                               iv.   Seagram’s

                                 v.   Beefeaters

                               vi.   Bombay Sapphire

                             vii.   Tanqueray

                           viii.   Burroughs

 

2. Holland`s Gin / Genever / Schiedam Gin: It is made from grain formula i.e. equal quantity of Malted barley, Corn and rye. In this process,

The grains are mashed, cooked and fermented into a crude beer or wash. It is then distilled in Pot still and the spirit produced is known as Malt wine, which is drawn off at very low proof i.e. at 50% alcohol or 100-110^o Proof.

The Malt wine is re-distilled with Juniper berries and other botanicals in a Pot still and produced 94-98^o Proof spirit.

Because of low alcoholic strength, Holland`s gin is very full bodied with a strong malt aroma and flavour

As a result of strong flavour, it is not suitable for mixing (in making cocktails).

It is sold in stock bottles known as Croks.

 

Brand Names

1.   Plymoth Gin: This pungent, aromatic gin is made by Devonshire firm of Coated and company in Plymoth (England). It is generally used for making Pink Gin cocktail, by adding Angostura bitter.

2.   Old Tom Gin: A dry gin made in Scotland, usually sweetened by addition of sugar syrup.

3.   Steinhaeger: A German dry gin, usually drunk neat and ice cold.

4.   Fruit Gin: These are usually arifically flavoured with orange, lemon or other essence.

BEER

 

BEER

Introduction: -

Beer is an alcoholic beverage made by brewing and fermenting malted barley, with hops added to flavor and stabilize it.

In England, beer drinking establishments were known as PUBLIC HOUSES (PUBS). In earlier times, only a few people could read, which is why ‘pubs’ were identified by pictorial signs such as King’s Head or Red Rooster.

Today, beer is made almost in every country, but England, West Germany, United States are especially famous for beers.

An interesting fact is the countries famous for beer making are not known for quality wines or wine production and vice – versa.

The alcoholic content of beer ranges from 4 – 8 % alcohol by volume (ABV).

Manufacturing: -

Beer manufacturing has four major ingredients without which beer is not considered to be complete. These are: -

1.       Water

2.       Grain

3.       Hops

4.       Yeast

 

1.       Water –

Ø  It constitutes about 90 % of beer volume.

Ø  The nature of particular water is determined by the salts dissolved in it, which influences the character of the beer.

Ø  Water with high calcium content is hard and low content is soft.

Ø  For beer making, natural water is modified to conform to brewer’s standards.

Ø  Natural spring water or from waterfalls is the best water that can be used in beer making as it contains the right quantity and quality of salts and minerals dissolved in it.

2.       Grain –

Ø  Traditionally, barley is used as the basic grain over hundreds of years.

Ø  There are different varieties of barley that can be used in beer making.

Ø  Barley is first malted, by steeping it in water until it begins to sprout or germinate.

Ø  This turns starch in grain into soluble sugar, which is later fermented by addition of yeast.  After malt has sprouted, it’s heated to stop the process.

Ø  For some beers it is roasted as roasting turns malt darker and gives a darker color.

Ø  The two main types of barley are –

§  Two row barley

§  Six row barley

o   Row refers to the row of fertile flowers.

o   Two rows barley is preferable as it has low protein content.

o   The largest producers of barley in Europe are France, Britain and Denmark.

3.       HOPS (Humulus Lupulus) –

Ø  Hops are the dried flowers of a hop wine plant.

Ø  In ancient times it was used to preserve beer.

Ø  Today, Ale and Lagers (Light beer) in United States are made with small quantities of these blossoms.

Ø  Other preferred herbs for flavoring are Balsam, Broom, Centaury, Dandelion, Hay, Mint, Wormwood, etc.

Ø  In Germany and Czech. Republic only the female hop plant is used.

Ø  Functions of hops are –

o   Imparts flavoring

o   Helps in clarification and preservation

o   Imparts characteristic bitter taste to the beer

o   Has antiseptic properties (prevents a beer from the bacterial attack)

Ø  Varieties of hops are –

o   English Fuggles – United Kingdom

o   Goldings – United Kingdom

o   Saaz – Czech. Republic

o   Northern Brewer

o   American Cascade

o   Hallertau – Germany

o   Hersbruck

4.       Yeast –

Ø  It encourages the beer to ferment (a process that converts sugar to alcohol and carbon dioxide)

Ø  Unlike the manufacturing of wine, the beer manufacturing process does not allow the carbon dioxide to escape.

Ø  It is retained and reintroduced in the beer at a later stage which provides the characteristic carbonization or fizz in beer.

5.       Additives (Optional) –

Ø  Many breweries add additives in the final stages of beer making

Ø  Reinheitsgebot / Purity Command – In west Germany, the government has had a law since 1906, which states that only malt, hops, water and yeast may be used in making a beer. The law restricted the sale of any foreign beer if it contained additives.

Ø  In 1987, European Court of Justice ruled out that this law created an illegal restraint of trade, it is likely that the Germans will continue to demand their domestically produced beer remains “pure” and to make it difficult for the imported beers (Foreign beers) containing additives to compete.

Process –

There are many steps involved in the manufacturing of beer. The major steps involved are –

a.       Mashing

b.       Brewing

c.       Fermenting

d.       Lagering

e.       Pasteurizing

 

Grain is soaked, ripened, heated or roasted to obtain malted barley.

a.       Mashing

Ø  Malt is ground to grist and hot water is added.

Ø  Adjuncts (additives) corn or rice may also be added at this point and cooked for several hours.

Ø  Malt enzymes are broken down into starch and then into sugar.

Ø  After cooking, spent grain is strained out and resulting liquid thus obtained is called “Wort”

b.       Brewing

Ø  Hops are added to Wort and the mixture is boiled for 1 – 2 hours.

Ø  The Wort is cooled for Ale

Ø  The Wort is chilled for Lager

c.       Fermentation

Ø  Saccharomyces Carlsbergenesis – it is added to cooled or chilled wort. The yeast converts sugar in the wort into alcohol and carbon dioxide. This CO₂ gas is collected and stored under pressure so that it can be added back at a later point. This fermentation process can take a week or more.

d.       Lagering

Ø  After the fermentation completes, the beer is then aged or lagered

ARMAGNAC

ARMAGNAC

 

Armagnac is the world’s second best brandy produced and is also a distinctive kind of brandy  produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of Folle Blanc, Colombard and Ugni Blanc, using modified version of column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Armagnac was one of the first areas in France to begin distilling spirits.

Armagnac region is divided into three separate zones which are also known as the delimited areas of Armagnac region which were identified in 1909:

                                                  i.            Bas – Armagnac: Producing the finest Armagnac’s

                                                ii.            Ténarèze: Armagnac produced here mature early.

                                              iii.            Haut - Armagnac: Lowest quality production.

 

Manufacturing Process

Armagnac is traditionally distilled once, which results initially in a less polished spirit than Cognac, where double distillation usually takes place. However, long aging in oak barrels softens the taste and causes the development of more complex flavors and a brown color. Aging in the barrel removes a part of the alcohol and water by evaporation (known as "angels' tribute" or "angels' share") and allows more complex aromatic compounds to appear by oxidation, which further improves the flavor. When the alcohol reaches 40%, the Armagnac can be transferred to large glass bottles (called "Dame Jeanne") for storage. From then on, the Armagnac does not age or develop further and can be bottled for sale from the next year on.

Brand Names

·         Janneau

·         Marquis de Montesquieu

·         Chabot

·         Samalens

·         Armagnac Lapostolle

·         Laubade

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

In 1857, Louis Pasteur, a French Biologist, was the 1^st person to explain the principle of Fermentation.

         C₆H₁₂O₆                                                                                         2C₂H₅OH                    +      2CO₂                                          (One Molecule of Sugar)  (With the action of Yeast)   (2 Molecules of Ethyl alcohol) & (2 Molecules of                                                                                                                                               Carbon dioxide)

 

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 5^oC and 35^oC.

·         White wine ferments slowly and at low temperature between 15^oC to 20^oC, to impart delicacy and fragrance. 

·         Red wine ferments quickly and at high temperature between 25^oC to 30^oC which helps in extracting more color and body for the wine.

Malolactic Fermentation / Secondary Fermentation

This is the 2^nd 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 (78^oC) as compared to water which has a boiling point of 100^oC, 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