non distilled beverages

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Non Distilled Beverages

By Shreya Gopinath

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Not distilled but usually fermented.

Function of microorganism, especially yeast strains.

Pasteur originally defined fermentation as "respiration without air".

Introduction

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Beer

Wine

Cider

Sake

Types

Beer : Beer is defined as a fermented, alcoholic beverage made from barley, wheat, rice etc. & flavoured with hops.

Ingredient of Beer Barley: Mainly the barley is used but can be

produced from wheat, rice combination of grains. Hops : These are cone or flower, obtained from

perennial plant called Hop vine which has humulones that gives flavour.

Yeast : cause the fermentation Water: beer consist of 90% of water Sugar: To reduce the bitterness and to give

colour in the form of caramel.

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BREWERY PROCESS

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TYPE OF BEER

Bottom Fermenting

Top Fermenting

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Sake Sake is an ancient fermented beverage

known to have been made since about the third century A.D in china. But it was not until about 600 years ago that sake, as we know it today was produced.

In ancient times, the making and serving was entrusted to brewer called “Toji” who incidentally has to be virgin.

Sake is produced in Japan, part of Chine other Asian countries & Hawaii, California. In Chine the similar rice beer is called “Samshu” & Korea “Suk”

Production Rice polished to perfection, for in making sake Soaked in cold distilled water for 12- 18 hrs to

moisture, steamed for 45 minute in “KOSHIKI” (Rice containing tub).

Cooled then spread in room called “KOJI” where mold “Aspergillus Oryzae”.

Fermaentation for 15 to 20days with “Saccharomyces Cerevisiae”.

Matured in stainless steel casks for 90-100 days then it pasteurized & bottled

Service The sake is traditionally

served warm at 100- 110 fhrenheit.

At this temp. the heady bouquet (12-17% alcohol ) of sake is released.

To serve sake in Japanese traditionally, it is decant in ceramic pitcher called “TOKUURRI” then poured in small ceramic cup called “ SAKAZUKI”(one ounce)

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WINE

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Health Effects Abstainers and heavy drinkers have an

elevated risk of heart disease While moderate drinkers have a lower risk Red wine may possess superior health benefits A chemical called resveratrol is thought to be

at least partly responsible for red wines' health benefits

Red wines from South-West France and Sardinia Italy have been found to have the highest levels of procyanidins

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CIDER

Processing Good cider is made of about 30-40 different sorts of

apples Cider has about 5.5 to 7 percent of alcohol 50kg of apples make about 30 to 35 liter of cider

Procedure1. Washing/cleaning2. Grinding/crushing of apples to must3. Must is wrapped to canvas and then piled and pressed4. Storage in tanks fermentation starts5. Fermentation: yeast converts sugar to alcohol and carbon dioxide6. After three months cider should be drinkable

Processing

Presentation of cider German slang for cider: „Ebbelwoi“

Corded glass (0.25 to 0.3 liter)◦ „Schoppen“ (glass of cider)

Jar (1.0 to 1.2 liter = 4 Schoppen)◦ „Bembel“ (jar of cider)

Benefits „Cider is very healthy (like apples)

◦ Large amounts of phenolics and antioxidants, maybe helpful preventing heart diseases and cancer

Large variety of cider products◦ Cider bread, cider cheese, cider cake, cider ice,

cider sausage, cider liqueur, cider vinegar

Cider in other countries Argentina: most favourite drink during Christmas Belgium: many types of flavoured ciders Channel Islands: strong cider-making tradition, from 16th century

the ordinary drink of the people Denmark: little cider production, despite large apple tradition, before

2000 mostly imported(SWE) non-alcoholic East Asia: cider is soft-drink as Sprite or Fanta France: until mid-20th century 2nd most-consumed drink, mostly

produced in Normandy and Brittany UK: biggest producer of cider in Europe

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