Production of Beverages Slides by Nishant and Deepika (Amity University Haryana).

2. The beverage industry consists of two major categories and eight sub-
groups. The non-alcoholic category is comprised of soft drink syrup
manufacture; soft drink and water bottling and canning; fruit juices
bottling, canning and boxing; the coffee industry and the tea industry.
Alcoholic beverage categories include distilled spirits, wine and brewing.
A liquid to consume, usually excluding water; a drink. This may
include tea, coffee, liquor, beer, milk, juice, or soft drinks.

3. • Although many of these beverages, including beer, wine and tea, have been
around for thousands of years, the industry has developed only over the
past few centuries.
• The beverage products industry, viewed as an aggregate group, is highly
fragmented. This is evident by the number of manufacturers, methods of
packaging, production processes and final products.
• The soft drink industry is the exception to the rule, as it is quite
concentrated.
• Although the beverage industry is fragmented, ongoing consolidation since
the 1970s is changing that.

4. • Fruit juices are made from a wide variety of fruits, including oranges and
other citrus fruits, apples, grapes, cranberries, pineapples, mangoes and so
forth.
• Usually, the fruit is processed into a concentrate near where it is grown, then
shipped to a fruit juice packager. Fruit juices can be sold as concentrates,
frozen concentrates (especially orange juice) and as the diluted juice. Often
sugar and preservatives are added.
• Once received at the processing plant, the fruits are washed, graded to
remove damaged fruit, separated according to size and sent to the juice
extractors.
• There the oils are extracted from the peel, and then the juice extracted by
crushing.
• The pulpy juice is screened to remove seeds and pulp, which is further given
to cattle.
• Then the juice is further sent to evaporator for removing of extra water by
heat and vacuum, then chilled to produce frozen concentrated juice

6. 2.Production of Coffee
• Coffee as a beverage was introduced in Europe during the sixteenth
century, first in Germany and then throughout the European continent,
especially to France and Holland. Afterwards, it spread to the rest of
the world.
• Since coffee will not keep its characteristic smell and flavor for long,
after roasting and grinding, industrial establishments to roast and
grind coffee have become needed wherever coffee is consumed. The
establishments are usually small or medium-sized plants, but large
factories do exist, mainly to produce regular as well as instant (soluble)
coffee.

7. Coffee manufacturing is a relatively
simple process, including
• cleaning
• roasting
• grinding and
• packing processes,
as shown in the figure. However,
modern technology has led to
complex processes, with an increase
in speed of production and requiring
laboratories for quality-control
testing of the product.

8. 3.Production of
Wine
• Wine is produced from grapes. The ripe grape, when crushed,
yields and fermentation, turns into wine. During fermentation,
first rapid and turbulent, then gradually slowing down.
• Sugar is transformed into alcohol and carbon dioxide.
• Many elements contained in the grapes remain in the drink.

9. • On arrival at the cellars, the grapes are crushed in simple mills or large
machines, such as centrifugal crushers, by rollers or in other ways.
• The crushed mass is then transferred to large reservoirs, by pumping
where it will be pressed to separate the juice from the skins and stalks.
• The must (a fancy winemaking term for unfermented grapes or juice) is
then transferred to fermenting vessels. On completion of fermentation,
the wine is drawn off from the dregs and poured into storage bins or
tanks. Fermentation is the process by which must transforms into wine.
During fermentation, yeast convert grape sugars into alcohol.
Fermentation drives complex chemical reactions that affect the flavor,
aroma, and even color of the finished wine. Extraneous matter and
impurities are removed by filters like Diatomaceous earth and
Asbestos.
• Wine Storage.

10. During fermentation 1 molecule of Glucose is converted into 2 molecules of Ethanol and 2molecules
of Carbon Dioxide.
C6H12O6 → 2C2H5OH + 2CO2
Many compounds produced or affected by fermentation such as
• Esters: Already present in grape skin. They contribute delicate fruity, citrusy, or
floral aromas to a wine.
• Tannins: Tannins are antioxidant polyphenols that give wines dryness, astringency,
and mouthfeel. The alcohol produced during fermentation enhances tannin
extraction. They are naturally present in grape skin and seed.
• Acetaldehyde: Acetaldehyde’s ability to catalyze tannin polymerization plays an
instrumental role in the stabilization of red wine structure. Created by yeast.
• Anthocyanins: This highly reactive family of compounds in red grape skins, gives
wine its color and antioxidative properties. They polymerize in the presence of
acetaldehyde to form a vast array of stable color components.
• Sulfites: As with ethanol, yeast produce sulfites during fermentation to fend off
competition from other microorganisms. These natural sulfites can protect the wine
from microbial spoilage and premature oxidation.
• Amino acids: Unfermented grape juice, or must, is rich in amino acids. Yeast
consume most of these amino acids during fermentation, using the nitrogen to
construct proteins and amino acids necessary to live and reproduce.

11. Temperature during fermentation in
production of wine
White wine : 45ºF - 60ºF
Red Wine : 70ºF - 85ºF (For production of
tannin)
Storage of Wine
Storage involves not only the keeping of large volumes of liquid but
also activities such as
• cleaning and disinfecting the tanks or casks
• their maintenance and conservation
• application of Sulphur dioxide, ascorbic acid, tartaric acid, inert
gases, tannins and albumins;
• and other additional processes, such as mixing, glueing, filtering,
centrifugation and so on.
Some treatments of wine involve the use of heat and cold to destroy
yeast and bacteria; the utilization of carbon and other deodorizers;.
Instantaneous refrigeration, for the stabilization of wines at a
temperature near the freezing point, which facilitates the elimination
of colloids, microbes and other products such as potassium
bitartarate, which provokes precipitation in the bottles.