alcoholic beverage

1. Fermented Alcoholic
Beverages

2. Fermented Alcoholic
Beverage
A liquor or brew containing alcohol
as the active agent produced by
fermentation.

3. Starter Cultures
Saccharomyces cerevisiae fruit wines, beer, sake,
whiskey
Saccharomyces uvarum beer
Aspergillus oryzae sake

4. I. Sugar-Based Fermented
Beverages
1. Fruit Wines
2. Sugarcane wine (basi)
3. Lambanog
4. Brandy

5. 1. FRUIT WINES
Fermented alcoholic beverages made from a
variety of base ingredients (other than
grapes); they may also have additional
flavors taken from fruits, flowers, and herbs.
(This definition is a broadened one to include
any fermented alcoholic beverage EXCEPT
beer.)
Wine fermented from fruits other than
grapes.
EXCEPT

6. 1. Preparation of fruit “must”
2. Fermentation
3. Harvesting
4. Bottling
5. Aging
Steps in Fruit Wine Production

7. Preparation of Fruit “Must”
NOTE: Most critical stage in wine making
Steps
1. Juice extraction/production
Depends on the type of fruit
2. Treatment of juice
By either boiling or chemical methods.
3...

8. Boiling Chemical
Methods
(Use of sodium or
potassium metabisulfite)
Advantages Facilitates juice extraction Promotes glycerol formation
Prevents enzymatic browning of must
Helps preserve Vitamin C
Disadvantages Loss of most vitamins Harmful if added in large amounts
Destruction of polyphenol Destroys Vitamin B
Inactivates pectinase
Cooked-flavor development
Flavor and aroma dissipation
Comparison of Treatment Methods

9. Preparation of fruit “must”
NOTE: Most critical stage in wine making
Steps
1. Juice extraction/production
Depends on the type of fruit
2. Treatment of juice
By either boiling or chemical methods.
3. Adjustment of acid and sugar content

10. Adjustment of acid and
sugar content
Acidity of wine Essential in conferring to
wine good keeping properties and
resistance to bacterial attack, in balancing
fermentation, and in flavor production during
fermentation.
Sugar The most basic and most important
constituent of all wine “must”

11. 1. Preparation of fruit “must”
2. Fermentation
3. Harvesting
4. Bottling
5. Aging
Steps in Fruit Wine Production

12. Notes
In fruit wine fermentation,
Pulp fermentation is useful in the
production of red wine
Juice fermentation is normally use
in white wine processing

13. Factors Affecting Fermentation
1. Raw material
2. Strain of microorganism
3. Temperature
4. Oxygen requirement
5. Type of Sugar

14. 1. Preparation of fruit “must”
2. Fermentation
3. Harvesting
4. Bottling
5. Aging
Steps in Fruit Wine Production

15. Notes
During harvesting, wine is siphoned into
clean jars. Care must be taken not to agitate
the jar fermentation vessel so as not to
disturb the sediments. 5 ml of 10% sodium
metabisulfite per gallon of wine is added to
the siphoned wine.
The jars are then filled up to the brim, tightly
covered to prevent access of oxygen, and
stored in a cool dry place for at least 6
months to mature.
The mature wine is placed in clean wine
bottles and covered with a cork or similar
closure system. Finally, the bottles are fitted
with a cap seal and aged.

16. 2. BASI
A traditional fermented alcoholic beverage
made from sugarcane, which is produced in
the northern part of Luzon in the Philippines.
 A traditional alcoholic beverage from
the northern part of Luzon.
 Light tan to yellowish with a sweet-
sour taste
 Types:
Basi babae (sweet, 29-33 Brix)
Basi lalake (dry and bitter, 27-28 Brix)

17. Control of Basi Production
Process
• Use of mature sugarcane
• Addition of binubudan is preferred
• Maintenance of anaerobic condition
during fermentation
• Long boiling time to convert sucrose into
fermentable sugar.

18. 3. LAMBANOG
 A Philippine alcoholic beverage that is a
distillate of fermented coconut sap (tuba).
 Most commonly described as coconut
wine or coconut vodka.
 Known for its potency and high alcohol
content (80 and 90 proof).

19. Steps in Lambanog Production
1. Coconut sap collection
2. Fermentation into tuba
3. Distillation of tuba into
lambanog

20. 4. BRANDY
A spirit produced by distilling wine
•A shortened form of brandywine, which
comes from the Dutch word brandewijn,
derived from phrase "gebrande wijn“ or
"burned wine")
•Generally contains 35–60% ABV (70–
120 US proof) and is
•Typically taken as an after-dinner drink

21. II. Starch-Based Fermented
Beverages
1. Rice wine (tapuy)
2. Japanese rice wine (sake)
3. Beer
4. Whiskey

22. TAPUY
A clear full-bodied traditional alcoholic rice wine
originating from Banaue and the Mountain
Province with a strong alcoholic flavor, moderate
sweetness and a lingering taste.
•Produced from either pure glutinous rice or a
combination of glutinous and non-glutinous rice
together with onuad roots, ginger extract, and a
powdered starter culture locally known as bubod.

23. TAPUY
• Name derived from tapai, a fermented rice
dish found in most of Southeast Asia
• Alcohol content is 28 proof.
• Has no sulfites (which are preservatives found
in other wines) that sometimes cause adverse
reactions like hang-over and allergies.
• Not diluted with water and has no sugar
added.
• Used for important occasions such as
weddings, rice harvest ceremonies, fiestas
and cultural fairs.
• Characteristics depend on the process and
ingredients used by each manufacturer.

24. TAPUY
1. Weighing
2. Washing and cooking of selected rice
3. Cooling
4. Inoculation with a natural starter culture (bubod)
5. Natural pre-fermentation
6. Natural fermentation
7. Harvest
8. Pasteurization
9. Aging
10. Filtration
11. Clarification before bottling. P
12. Pasteurization
13. Sealing.

25. JAPANESE RICE WINE
Sake, a Japanese alcoholic beverage made
from fermented rice; usually served hot
•Made from the following ingredients: rice,
water, yeast, and a mold known as koji-kin or
Koji mold.
•BUT the land and craftsman expertise
determine the quality of sake as well.

26. Steps in Sake Production
1. Washing and soaking of rice
2. Steam-cooking of rice
3. Koji preparation
4. Preparation of moto mash
5. Preparation of moromi mash
6. Pressing
7. Filtration
8. Pasteutization
9. Aging
10.Bottling

27. Rice
• The rice used for brewing sake is called shuzō
kōtekimai. Has larger and stronger grains and
contains less protein and lipid than ordinary
Japanese rice. Has a starch component
called shinpaku at the center of the grains.
• Rice is polished to remove the protein and oils from
the exterior of the rice grains, leaving behind only
starch. Thorough milling generally leads to a more
desirable product.
• This rice is used only for sake making, because it is
unpalatable.

28. Rice
• Newly polished rice is allowed to "rest" until it has
absorbed enough moisture from the air so that it will
not crack when immersed in water.
• After resting, the rice is washed clean of the rice
powder produced during milling and then steeped in
water. The length of time depends on the degree to
which the rice was polished, from several hours or
even overnight for ordinary milling to just minutes
for highly polished rice.

29. Rice
• After soaking, the rice is steamed on a conveyor belt.
This converts starch to its alpha form and denatures
protein.
• The degree of cooking must be carefully controlled.
Overcooked rice will ferment too quickly for flavors to
develop well and undercooked rice will only ferment on
the outside.
• The steamed rice is then cooled and divided into
portions for different uses: moto mash and moromi
mash.
• There are at least 80 types of sake rice in Japan,
e.g., Yamadanishiki, Gohyakumangoku, Miyamanishiki
and Omachi are very popular.

30. Water
• One of the important ingredients in sake making.
• Should be colorless, tasteless and odorless
• Should be neutral or weakly alkaline with only a trace
amount of Fe
• Mineral content plays a large role in the final product.
Iron will bond with an amino acid produced by the koji to
produce off flavors and a yellowish color.
Manganese, when exposed to ultraviolet light, will also
contribute to discoloration.
Potassium, magnesium, and phosphoric acid serve as
nutrients for yeast during fermentation and are
considered desirable. Yeast will use those nutrients to
work faster and multiply, resulting in more sugar being
converted into alcohol.

31. Water
• Hard water, with a higher nutrient content for yeast, is
known for producing a drier-style sake, while soft
water will typically yield sweeter sake.
• The first region known for having great water is Nada-
Gogō in Hyogo Prefecture. Here, a particular water
source called “miyamizu" was found to produce high
quality sake and attracted many producers to the
region. To this day Hyogo has the most sake brewers
of any prefecture.
• Typically breweries source their water from wells,
though lakes and rivers can be used as well. Also
breweries may use tap water and filter and adjust
components as they see fit.

32. Sake Brewing
• Sake is produced by multiple parallel fermentation.
• The mold Aspergillus oryzae is sprinkled onto
steamed rice, which is allowed to ferment for 5–7
days. After this initial fermentation period, water and
Saccharomyces cerevisiae are added to the koji (rice
and mold mixture) and allowed to incubate at 4°C for
about 7 days. This is called the moto mash.
• Over the next four days, a pre-incubated mixture of
steamed rice (90 kg), fermented rice (90 kg) and
water (440 L) are added to the fermented mixture in
three series. The resulting mixture is now called the
main mash or moromi mash.

33. Sake Brewing
• The moromi mash then ferments at ~15-20 °C for 2–
3 weeks. For high-grade sake, fermentation is
deliberately slowed by reducing temperature to 10°C
or less.
• Unlike malt for beer, rice for sake does not contain
the amylase necessary for converting starch to sugar;
thus, it must undergo multiple fermentation. The
addition of A. oryzae provides the necessary
amylases, glucoamylases, and proteases to hydrolyze
the rice nutrients to support the growth S. cerevisiae.
• In sake production these two processes take place at
the same time rather than in separate steps, i.e., via
multiple parallel fermentation.

34. • Sake brewing differs from beer brewing, in that, in
the latter, the conversion from starch to sugar and
from sugar to alcohol occurs in two discrete steps.
But in sake brewing, these conversions occur
simultaneously.
• The alcohol content differs between sake, wine, and
beer.
Wine 9%–16% ABV
Beer 3%–9% ABV
Sake (undiluted) 18%–20% (often lowered to
about 15% by diluting with
water prior to bottling).
Sake Brewing

35. Post-Brewing
• After fermentation, sake is extracted from the solid
mixtures through filtration. For some types of sake, a
small amount of brewer's alcohol is added before
pressing in order to extract flavors and aromas that
would otherwise remain behind in the solids.
• For cheap sake, a large amount of brewer’s alcohol
might be added to increase the volume of sake
produced.
• The remaining lees (fine sediment) are removed, and
the sake is carbon-filtered and pasteurized. The sake
is allowed to rest and mature and then usually diluted
with water to lower the alcohol content from around
20% to 15%, before finally being bottled.

36. II. Starch-Based Fermented
Beverages
1. Rice wine (tapuy)
2. Japanese rice wine (sake)
3. Beer
4. Whiskey

37. BEER
A fermented alcoholic made from malted barley,
water and hops.
•The word beer has been connected to the Old
English bēow, meaning “barley”, or to the Latin
word bibere, meaning “to drink”.
•Alcohol content ranges from less than 3% ABV to
~14% ABV.
•The world's most widely consumed alcoholic
beverage
•The third most popular drink, next to water and tea
•Considered to be the oldest fermented beverage

38. BASIC BEER INGREDIENTS
1. Malt (sprouted barley)
Barley is soaked in water to begin the process of germination, then
dried and toasted for flavor. Malting produces the enzyme diastase, which
turns starch into fermentable sugars.
2. Water
The most important and most “publicized” ingredient. Water makes
up 85–95% of the volume of beer and thus determines the beer character to
a large extent.
3. Yeast (S. cerevisiae)
Responsible for beer fermentation. Yeast metabolizes the sugars
extracted from grains, which produces alcohol and carbon dioxide, thereby
turning wort into beer. In addition to fermenting the beer, yeast influences
the beer character and flavor.
4. Hops (female flowers of the plant Humulus lupulus)
Primary flavoring ingredient. The “spice” of beer. Contribute
bitterness that balances the sweetness of the malt. Determine flavor as well
as serve as a natural preservative.

39. BASIC BEER MAKING
PROCESS
1. Mashing
2. Brewing
3. Fermentation
4. Lagering
5. Packaging

40. Hot water tank Malt
Hops
Mash tun
Copper
Heat exchanger
Bottling
Cask or
Keg
Fermentor
Hopback
Yeast
addition
Beer
Brewing
Diagram

41. Mashing
• Grounding of malted barley with the addition of
hot water
• Diastase in the malt converts starch into sugar.
Corn or rice is sometimes added for flavor and
stability
• The mash is then cooked at a low temperature
for up to 6 h to extract as much sugar as
possible from the grains
• The resulting sweet liquid, called “wort”, is
strained fro brewing

42. Brewing
• The wort is transferred to a brew kettle, where
it is boiled with hops for approximately 2 h.
Such boiling also inactivates enzymes and
sterilizes the mixture for subsequent
fermentation. It also functions in protein
coagulation, hop acid isomerization and flavor
formation.
• The hops are removed, and the flavored wort is
strained, chilled and pumped into the
fermentation tank.
• At this stage, the decision to make the wort into
ale or lager is made.

43. Fermentation
• The addition of yeast to the wort to convert
sugars into alcohol and carbon dioxide
• Carbon dioxide is trapped in the beer by
fermenting the wort under pressure
• Duration: 1-2 weeks or more
• At this stage, the decision to make the wort into
ale or lager is made.

44. Lagering
• The storage or conditioning of beer
• In this step, the beer ripens or matures, and
its flavor mellows. Duration: 1-2 weeks or
more
• Followed by pasteurization or filtration
(eliminates leftover yeast to maintain proper
flavor and alcohol level)

45. Packaging
Many beers are packaged in bottles or cans
•12 oz. bottles: case of 24 bottles, loose or six
packs
•12 oz cans: can of 24 or 30 cans
Draft Beer
•Keg (half barrel) – 15.5 gallons
•Half keg (pony keg) – 7.75 gallons

46. Lager
Fermented at 8-12°C
Bottom fermentation
S. carlsburgensis and
S. uvarum
Long brew cycle
Usually brewed between
4-13°C
Pale in color
Lighter in taste
Lower in alcohol
Served cold, 4-7°C
Types of Beer
Ale
Fermented at 18-25°C
Top fermentation
S. cerevisiae
Quick brew cycle
Usually brewed between
15-25°C
Darker in color
Fuller body taste
Higher in alcohol
Served not too cold,
10-14°C

47. Beer Chemistry
• Beer contains the phenolic acids 4-hydroxyphenylacetic
acid, vanillic acid, caffeic acid, syringic acid, p-coumaric
acid, ferulic acid and sinapic acid. Most of these acids are
present in bound form; only a small portion can be
detected as free compounds.
• Hops, and beer made with it, contain 8-prenylnaringenin, a
potent phytoestrogen. They also contain myrcene,
humulene, xanthohumol, isoxanthohuol, myrcenol, linalool,
tannins and resin. The alcohol 2-methyl-2-butanol is a
component of hops brewing.
• Barley, in the form of malt, brings in the condensed
tannins prodelphinidins B3, B9 and C2.
• Tryptophol, tyrosol and phenylethanol are aromatic higher
alcohols found in beer as secondary products of alcoholic
fermentation by Saccharomyces cerevisiae.

48. WHISKEY
A type of distilled alcoholic beverage made
from fermented grain mash.
•Various grains (which may be malted) are
used for different varieties, including
barley, corn (maize), rye, and wheat.
•Whiskey is typically aged in wooden casks,
generally made of charred white oak.

49. III. Fruit Cordial
• A sparkling, clean, sweetened fruit juice
from which all the pulp and other
suspended materials have been completely
eliminated (Vaidya et al. 2000).
• A fruit juice that needs to be or need not be
diluted before it is drunk.
• A fruit liqeuer. Though still used in the US in
this sense, it is now used to mean any fruit
drink (usually a concentrate to be diluted)
with an alcohol base.

50. Notes on Fruit Cordial
 Base alcohol: Either brandy or neutral distilled spirits (e.g.,
vodka)
 In cordial processing, sugar and citric acid are normally
added to increase the total soluble solids and Brix value
 According to the Fruit Product Order Specifications, a
minimum percentage of 30% total soluble solids as well as a
minimum of 25% fruit juice must be reached in the final
product.
 Often very flavorful, has a low alcohol content but a high
sugar content, and is consumed after a meal.
 Its aroma, flavor, and taste are produced by the addition of
herbs, seeds, barks, roots, plants, flowers, fruits, and peels.

51. Basic Methods Used in Cordial
Production
1. Percolation
Similar to preparing coffee. Uses a large tank as a
percolator, with the spirit at the bottom and the fruit
suspended on top. The spirit is pumped up and
sprayed over the fruit to extract the flavor. It then
drips down to the bottom.
2. Maceration
Similar to brewing tea. The fruit is placed directly
into the spirit and allowed to steep.
3. Distillation
The fruits, leaves, or peels are placed in a still,
covered with an alcoholic spirit and distilled.

52. Steps in Cordial Production
1. Fruit preparation
2. Sugar addition
3. Alcohol addition
4. Maceration (Steeping)
5. Straining
6. Bottling

53. Factors Affecting the Quality
of Fruit Cordials
1. Fruit Quality Nutritional quality is determined by
vitamin, mineral, dietary fiber, CHO, and protein
contents of the fruit
2. Fruit maturity Immature fruits shrivel and are often of
inferior quality. Mature fruits have a higher sugar
content and low starch, acid and phenolic compound
contents.
3. Sugar concentration The higher the sugar content,
the lower the pH, which means that the sample acidity
increases
4. Sweetness:acid ratio
5. Alcohol concentration
6. Processing time The longer the processing time, the
higher the alcohol content, acidity and TA, whereas the
lower the sugar content.

54. Cordials come in a large number of flavors. Based on the type of
flavor, cordials can be grouped into five broad categories; Fruits,
Seeds, Herbs, Peels and Cremes.
1.The fruit group is the most popular group. In most cases, fruit
cordials are called by (and labeled with) the name of the fruit.
Examples are blackberry, peach and cherry.
2.The seed group contains many popular cordials. A single type of
seed is never used by itself. Most flavoring formulas blend a wide
variety of ingredients, but the seed flavor predominates.
3.The herb group is the oldest group. Except for mint, ginger and
anise, no single herb is likely to dominate the cordial flavor. Many
of the cordials in this group contain more than 30 herbs and other
ingredients
4.The peel group is usually given names from the flavor of the rind
of a citrus fruit. The one most widely used is the peel of the
Curacao orange. It is grown on the Island of Curacao in the Dutch
West Indies.
5.The creme group is the sweetest group, since this type of cordial
usually contains the most added sugar.
Types of Cordial