2.  Beer is defined as a fermented,alcoholic
beverage made from barley,wheat,rice etc.&
flavoured with hops.
 Beer = bibere meaning to drink.
 Process known as brewing.
 Converting sugared water to fermented
liquid.
 Beer,ale,porter,and stout are examples of
malt beverages.

3.  Barley
 Hops
 Yeast
 Water
 Adjuncts
 Sugar

6.  Top fermented beer –fermented with
Saccharomyces cervisiae
 Bottom fermented beer-fermented with
Saccharomyces carlsbergences

9.  Batch fermentor
 Anaerobic fermentation
 Facultative anaerobic yeast

10.  Preparation of malt
 Mashing
 Boiling the wort with hops
 Fermentation
 Finishing operation

12.  Turbidities
 Biological turbities
 Physio-chemical turbidities

13.  The term “beer infection” or “beer disease”
is commonly used in describing that
occasionally exists in beers or ales as the
result of the presence of microorganisms.
 Psuedomonadaceae
 Bacillaceae
 Bacteriaceae
 Micrococcaceae
 Lactobacteriaceae

15.  It is an alcoholic beverage made from
fermented fruit juice.
CLASSIFICATION
 Dry wine
 Sweet wine
 Fortified dry wine
 Fortified sweet wine
 Sparkling wine

16.  Red wine
 White wine
 Raisin wine

18.  Citrus
 Bananas
 Pineapples
 Apples
 Strawberries
 Grapes which is most important

19.  Mostly open ended batch fermentor is used
 Close cylindrical fermentor can also be used.
 Saccharomyces ellipsoideus
 Saccharomyces cervisiae
 Saccharomyces fermentati
 Optimum temperature:70-85*F

20.  The grape
 Handling the grapes
 Crushing the grapes
 Treatment before fermentation
 The fermentation
 Racking
 Storage and aging
 Clarification
 Packaging

24.  Microbial contamination include aerobic
microorganisms and disease caused by
facultative anaerobes or anaerobes.
 Temperature can also affect its quality.