1. Alcoholic Beverages

2. Introduction
 All alcoholic beverages involve the action of
fungi.
 Most involve the genus Saccharomyces.
These yeasts covert six carbon sugars such
as glucose to ethanol and carbon dioxide and
live under anaerobic conditions. Yeasts can
tolerate fairly high concentrations of alcohol
(up to about 14-18%) in the medium.

3.  Alcoholic beverages are known from virtually
all cultures. These beverages are major social
problems, but also sources of nutrition.
 Many plants have been used to prepare
alcoholic beverages. Mead is made from
fermented honey.
 Plants often store nutrition as starch. Yeasts
cannot use starch. The starch is broken down
by enzymes in the plant into sugars. The
sugars are then converted by the yeasts into
ethanol and carbon dioxide.

4.  Alcohol is a lipid and moves freely across
membranes in the stomach.
 Alcohol is broken down in humans, but also
affects the neurons and is a non-selective
central nervous system depressant.

5. Fermented
and
distilled

6. Fermentation
1.procces in which
sugar convert to
alcohol and carbon
dioxide by yeast.
2.basic process of
producing all type of
alcohol.
3.it contain 3 to 14%
of alcoholic content.

7. YEAST
Eg : air, fruit, grains, soils are
natural and sulphur dioxide is
chemical.

8. Yeast on the outside of grapes

9. Types of Distilled Drinks
1.Brandy 2.Rum 3.Gin,Whishky
4.
Distillation
 Separating elements in a liquid by vaporization
and condensation.
 This method has many application and one is the
production of spirit.
 The alcohol which is presented in the fermented
liquid (alcoholic wash) is separated from water.

10. Distillation
process

11.  Types of Distilled Spirit Drinks
1.Brandy -Fermented grapes juice.
2.Rum -Fermented molasses.
3.Gin,Whishky-Fermented cereal.
4.Vodka -Fermented potatoes or
cereals .
5.Tequila -Fermented sap of agave
Tequilana weber .

12. Different types of spirit
1.whisky:
Distilled from
grains, potatoes
etc , Espacially
in Scotland ,
Ireland and USA.
In USA , whisky
is generally
distilled from
maize , rye or
wheat but in
Scotland and
Ireland it is
often made from
malted barley.

13. 2.Brandy:
An
alcoholic liquor
distilled from
wine or
Fermented fruit
juice

14. 3.Rum:
It is distilled
from cane juice
or Scumming
from the boiled
juice Or from
treacle or
molasses or
from lees of
former
distillations.
Also sometimes
used colloquially
as a generic or
a collective
name for
intoxication
liquor.

15. 4.Vodka and Gin: Gin and vodka are distilled to a high percentage of
alcohol and in the case of gin, Juniperus communis, Cupressaceae, "berries"
are added.
These beverages can be distilled from almost any fermented mixture including
potatoes, grains, etc.

16. 5.Tequila:
An alcoholic liquor distilled from the
fermented juice of the Central American Century plant
Agave Tequilana.

17. Liqueurs
Liquer are Flavored spirits prepared by infusing certain
woods, fruits or flowers, in either water or alcoholic, and
adding sugar etc . other are distilled from aromatic or
flavoring agents.

18. Fermented

19. Wines
And
champagne

20. Red Wine
Wine having a red
color derived from
skin and of dark
colored grapes.

21. White wine
Any wine of a
clear ,
transparent color
, bordering on
white as Madeira
, sherry. Lisbon
etc
Distinguished
from Wines of
deep red color, as
port and
Burgundry.

22. Rose wine
Pinkish table wine
from red grapes
whose skin and
were removed after
fermentation
begins.

23. Champagne
A sparking white
wine made from a
blend of grapes
,especially
chardonnay and
pint, produced in
champagne.

24. Sparking wine
Any of variour
effervescent wines,
such as champagne,
produced by a
process involving
fermentation in the
bottle.

25. Vermouth
A sweet or dry
fortified wine
flavoured with
aromatic herbs and
used chiefly in
mixed drinks.

26. Cider
It is a type of
wine made
from apples.

27. Perry
It is the type
of wine made
from pear.

28. Beer
There were two
major types of bear,
normally Alie and
lagers. The major
difference is the
level of
temperature.

29. Temprature at wich the alcoholic drinks are
fermented .note that ales are fermented at
hotter temprature 65 to 75 degree F. the
second dissimilarity is the form of yeast
applied in the fermentaion method .ales
typically makes use of top fermenting yeast
which floats to the beer surface for the initial
couple of days and then settles at the base
white layers make of bottom fermentingyeast
which settles without necessarily . Floating to
the surface.

30. Lambic is another major types
of beer although it is far less
popular than ales or
lagers.lambic uses wild yeast
for fermentaion.

31.  Sake is made from rice and is a traditional
beverage in Japan. It is a fermented grain
beverage.
 Aspergillus oryzae is used to convert the starch to
sugar and then yeast added. Both are involved in
the fermentation process.
 The mixture is fermented for about 25 days.
 The alcohol content is about 18-19%. The
beverage is allowed to mature for about 40 days. It
is consumed before 1 year.
Sake