EAST WEST UNIVERSITY

ASSIGNMENT
Production of beer , wine, vinegar and distilled beverages
using Fermentation technologies.
Course code: GEB407
Course title: Industrial Biotechnology of Microbial Systems

SUBMITTED BY :
01. Sadia Afrose
02. Moheuddin Patoary
03. A. S. M. Mehedi Hasan
04. Ashruf Uz Zaman

DEPARTMENT OF GENETIC ENGINEERING & BIOTECHNOLOGY

SUBMITTER TO :

ROUSHNEY FATIMA MUKTI

LECTURER, DEPT. OF GENETIC ENGINEERING & BIOTECHNOLOGY
EAST WEST UNIVERSITY
DATE OF SUBMISSION: 10-11-2016

Vinegar:

A sour-tasting liquid that contain acetic acid which is obtained by fermenting dilute
alcoholic liquids, like wine, cider, or beer, and used as a cooking ingredient or for
pickling.
Types:

Balsamic vinegar; brown color with a sweet-sour flavor and made from the white

Trebbiano grape and aged in barrels of various woods.

Cane vinegar; made from fermented sugarcane and has a very mild, rich-sweet flavor

and used in Philippine cooking.

Champagne vinegar; made from a still, dry white wine made from Chardonnay or Pinot

Noir grapes.
Cider vinegar; made from apples and mostly used for cooking in the United States.
Coconut vinegar; low in acidity, have musty flavor and used in many Thai dishes.
Distilled vinegar; colorless, made from grains and used only for pickling.
Malt vinegar; famous in England which is made from fermented barley and grain mash,

and often served with fish and chips.

Rice wine; there are 3 types of rice wine vinegar. Red; which used as a dip for foods and
as a condiment in soups, white; used in sweet and sour dishes, and black; common in stir-

fries and dressings

Wine vinegar; which is made from white, red, or rose wine and used for salad dressings.

Production of vinegar :
The Orleans method:
Slowest process of producing vinegar from wine cause it takes several months to
convert it into vinegar and at the end what we will have is pure vinegar. For this
process wooden barrels are used which are filled with alcohol and acidic acid
bacteria; one of the main component of vinegar production. After that the filled
barrels are allowed to sit for 1 to 3 months at 70F to 85F and pure wine vinegar
are produced.

The generator method :

Another process that needs wooden barrels, specially tall oak barrels which is
filled with bacteria that form a thick coating around beech wood shavings,
charcoal, or grape pulp. After that the alcohol product is poured into the oak
barrels and oxygen are provided into the barrels with a air compressor.
Within several days to several week high acidic acid concentrated vinegar is
produced which is then diluted with water and to make it distilled the diluted
vinegar is boiled to collect the vapor comes out of it and when it cools down
it become liquid distilled vinegar.
The submerged fermentation method :
This process is used industrially because the vinegar is produced within
hours in large steel tanks also known as acetators, in which air bubbles are
pumped through centrifugal pump. The air bubbles help the growth of
bacteria in the alcohol product and a heater keeps the temperature between
80 and 100oF. Within a matter of hours the alcohol is converted into vinegar
and filtered through paper filter to remove the sediment.
References for vinegar:
http://www.madehow.com/Volume-7/Vinegar.html
http://ucfoodsafety.ucdavis.edu/files/192137.pdf
http://vinegarfdsc40010.blogspot.com/2011/04/fermentation-process.html
https://en.wikipedia.org/wiki/Acetic_acid_bacteria
https://en.wikipedia.org/wiki/Acetic_acid

Production of Wine through Fermentation procedure

Wine Definition
Wine is a fermented beverages produced from grape and has a large acceptability across the
world and has immense potential for local marketing as well as export. Alcohol content in wine
is 11-14 %, but may be as low as 7%.
Winemaking or vinification, is the production of wine, starting with selection of the grapes and
ending with bottling the finished wine. Although most wine is made from grapes, it may also be
made from other fruits or plants.
Winemaking can be divided into two general categories: still wine production (without
carbonation) and sparkling wine production (with carbonation natural or injected).
The science of wine and winemaking is known as oenology. A person who makes wine is
traditionally called a winemaker or vintner.

Process of wine production

After the harvest, the grapes are taken into a winery and prepared for primary ferment. At this
stage red wine making diverges from white wine making. Red wine is made from the must (pulp)
of red or black grapes and fermentation occurs together with the grape skins, which give the
wine its color. White wine is made by fermenting juice which is made by pressing crushed grapes
to extract a juice; the skins are removed and play no further role. Occasionally white wine is
made from red grapes; this is done by extracting their juice with minimal contact with the grapes'
skins. Rose wines are either made from red grapes where the juice is allowed to stay in contact

with the dark skins long enough to pick up a pinkish color by blending red wine with white wine.
White and ros wines extract little of the tannins contained in the skins.To start primary
fermentation yeast may be added to the must for red wine or may occur naturally as ambient
yeast on the grapes or in the air. Yeast may be added to the juice for white wine.
During this fermentation, which often takes between one and two weeks, the yeast converts
most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. The carbon
dioxide is lost to the atmosphere.After the primary fermentation of red grapes the free run wine
is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The
press wine is blended with the free run wine at the winemaker's discretion. The wine is kept
warm and the remaining sugars are converted into alcohol and carbon dioxide. The wine must be
settled or clarified and adjustments made prior to bottling.

Crushing and primary (alcoholic) fermentation

Crushing is the process when gently squeezing the berries and breaking the skins to start to
liberate the contents of the berries. Destemming is the process of removing the grapes from the
rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the
harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive
small scale crushers. These can also destem at the same time. However, in larger wineries, a
mechanical crusher/destemmer is used. The decision about destemming is different for red and
white wine making. Generally when making white wine the fruit is only crushed, the stems are
then placed in the press with the berries.This is more acceptable if the stems have 'ripened' and
started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush
the grapes after destemming.

Pressing

Pressing is the act of applying pressure to grapes in order to separate juice or wine from grapes
and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed
there is a considerable amount of juice immediately liberated (called free-run juice) that can be
used for vinification. Typically this free-run juice is of a higher quality than the press juice.
However, most wineries do use presses in order to increase their production (gallons) per ton, as
pressed juice can represent between 15%-30% of the total juice volume from the grape.

Malolactic Fermentation
Malolactic fermentation occurs when lactic acid bacteria metabolize malic acid and produce
lactic acid and carbon dioxide. This is carried out either as an intentional procedure in which
specially cultivated strains of such bacteria are introduced into the maturing wine, or it can
happen by chance if uncultivated lactic acid bacteria are present.Malolactic fermentation can
improve the taste of wine that has high levels of malic acid, because malic acid, in higher
concentration, generally causes an unpleasant harsh and bitter taste sensation, whereas lactic acid
is more gentle and less sour.Malolactic fermentation usually results in a reduction in the amount
of total acidity of the wine.

Blending and fining

Different batches of wine can be mixed before bottling in order to achieve the desired taste. The
winemaker can correct perceived inadequacies by mixing wines from different grapes and
batches that were produced under different conditions. These adjustments can be as simple as
adjusting acid or tannin levels, to as complex as blending different varieties or vintages to
achieve a consistent taste.Fining agents are used during winemaking to remove tannins, reduce
astringency and remove microscopic particles that could cloud the wines. The winemakers
decide on which fining agents are used and these may vary from product to product and even
batch to batch (usually depending on the grapes of that particular year).

Bottling
A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in
the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine
closures such as synthetic corks and screwcaps, which are less subject to cork taint, are
becoming increasingly popular.The final step is adding a capsule to the top of the bottle which is
then heated for a tight seal.

Schematic representation of wine making procedure

References
Jancis Robinson (2003). Jancis Robinson's WINE COURSE, A guide to the world of wine. BBC
worldwide Ltd. p. 39.

Jump up ^ "Required Analytical Tests for Wineries" (PDF). Bureau of Alcohol, Tobacco, and
Firearms. Archived from the original (PDF) on May 9, 2013.

BEER
Background : The family of beverages generally referred to as "beer" has been brewed for
centuries. Beers are obtained by the yeast fermentation of malted cereal grains, to which hops
and water have been added. Brewing has evolved from a cottage craft into a modern industry
where large breweries export their beers worldwide. On a per capita basis, Germans consume the
most beer at about 40 gallons (151 1) per person per year. Beer drinkers in the U.S. rank
fourteenth in the world, with American breweries producing approximately 156,900 million
barrels of beer a year. Each barrel is the equivalent of 117 liters or approximately 31 gallons.
Beer is one of the oldest beverages humans have produced, dating back to at least the fifth
millennium BC and recorded in the written history of ancient Egypt and Mesopotamia and was
spread throughout world.
Raw Materials : Beer requires these ingredients for brewing: properly prepared cereal grain
(usually barley and corn or rice), hops (scientific name Humulus lupulus), pure water, and
brewer's yeast. Each ingredient can affect flavor, color, carbonation, alcohol content, and other
subtle changes in the beer. Grains are carefully stored and handled to promote highest quality.
Hops are a form of cultivated perennial hemp, and the useful portions of the vine, the sticky
cones, are developed from the bloom. About 35 pounds (16 kg) of barley malt and 15 pounds (7
kg) of grain are used to make each 31-gallon barrel of beer. Large quantities of pure water are
extremely important not only as an ingredient, but for maintaining the cleanliness of the brewing
equipment. In beer, water high in lime or iron can interfere with the fermentation process and
discolor the final product. Yeasts are fungi, which are microorganisms that reduce sugars to
alcohol by fermentation. Some types of brewer's yeast are closely guarded trade secrets. Outside
of the beer itself, the process also requires various acids and cleaning chemicals to maintain and
sterilize the brewing equipment. The finished product also requires packaging, which includes
card-board products for boxes, aluminum for cans, glass for bottles, and stainless steel for kegs
and other commercial dispensing equipment. The majority of the brewing equipment is stainless
steel, with the exception of the brew kettles, which are copper.
The Brewing Process :
Malting : Fully ripened barley grains are "steeped," or soaked in cold water until they are fully
saturated. The water is changed once a day, and after 45-72 hours the grains are placed in
shallow tanks. The grain is aerated and stirred, which causes it to germinate, releasing enzymes
such as malt diastase. Malt diastase converts the starches contained in the grain to sugar for
fermentation. As soon as the germination is adequately complete, usually six days, the grain is
roasted to stop the germination process. The exact point at which the roasting starts and ends
affects the flavor and color of the beer. The product at this point is referred to as malt.

Milling: In order for the malt components to be rapidly extracted and converted, the malt is
milled to obtain coarse flour. The other unmalted cereals are also milled to varying degrees.
Mashing: The flour from the cereals (malt and other unmalted cereals) is
mixed with water and subjected to certain processes to obtain a wort of a
suitable composition for the kind of beer being produced (varying times,
temperatures and PH). These conditions encourage the development of
complex starch molecules and proteins in other simpler ones by means of
enzymes formed during the production of the malt. Mashing lasts 2 to 4
hours and finishes with a temperature of approximately 75 C.
Filtration of the wort: After mashing, the whole volume is filtered in order to
separate the spent grains (which is an excellent animal feed) from the wort
itself. This is done by passing water through the mash at the right
temperature in a filter press or lauter tun, which lasts around 2-3 hours,
conducted at a temperature of 75-80 C.
Boiling the wort: The diluted and filtered wort is boiled for around 2 hours.
Hops are added at this stage. The purpose of boiling is to:

Transform and make soluble the bitter substances in the hops;

Eliminate undesirable volatile substances;

Sterilise the wort;

Provoke the precipitation of proteins of high molecular weight;

Establish the final concentration of wort.

Fermentation/Maturation/Stabilisation:
During fermentation, the wort sugars are converted by the transformation of yeast into alcohol
and carbon dioxide. Fermentation begins when yeast of a culture selected for the type of beer
being produced
Maturation, the phase after fermentation, is the period in which the beer is allowed to rest at
suitable temperatures in order for the undesirable volatile components, which might affect the
final bouquet of the beer, to be released.

The next operation is stabilisation. This consists of letting the beer stabilise at
temperatures of between 0C and - 2C, to permit colloidal stabilisation.

Clarification of the Beer:

Clarification is the operation that gives the beer its clear limpid quality, eliminating the
last remaining traces of clouding still in suspension. It consists of pumping the liquid through a
suitable filter. The filtered beer is then stored in tanks, now ready to be bottled.
Bottling:
The final stage of the beer production process is transferring the beer into different kinds
of containers (bottles, barrels, cans etc),Before or after bottling, the beer needs to be biologically
stabilised. This operation may be carried out cold (sterilising filtration) or hot (using
pasteurisation, which may be done either immediately before - flash pasteurization - or after the
drink is introduced into its container - tunnel pasteurisation). At the bottling stage, the beer is
inserted into different forms (bottle, barrel, can etc) to enable it to be appreciated with
moderation.
Byproducts/Waste :
Beer brewing produces several byproducts that can be used by other industries. During the
malting of the barley, rootlets form on the grain and drip off. These can be collected and used for
animal feed. The hops that is filtered out from the finished wort can also be collected and used
again as fertilizer. The residual yeast from the brewing process is a rich source of B vitamins. It
can be put to use by pharmaceutical companies to make vitamins or drugs, or used as a food
additive. Used beer cans and beer bottles are routinely recycled.
The Future :
Recently, concern among citizens' groups over the excessive consumption of alcoholic beverages
by some individuals has initiated additional government regulation of beer. New warnings have
been added to labels, warning of impaired driving, hazards to pregnant women, and other health
ailments associated with alcohol consumption. Reduced tolerance for drunk driving, for example,
encouraged many brewing companies to advocate responsible consumption. As a result, certain
states have established laws to control the alcoholic content of beer for sale within their
jurisdiction. The beer industry will continue to contend with these large social issues.
Much research is currently conducted in the area of plant engineering. Brewery researchers are
manipulating the genes of barley and other common grains to increase their resistance to disease
and to encourage helpful mutations. This genetic research also extends to improving the yeast.
Current research is aimed at producing yeast strains that resist contamination and to making new
varieties of yeast that can ferment carbohydrates, which common yeasts cannot process.
The brewing industry is also making advances in the area of rapid testing for contaminants. New
technology such as DNA probes and protein and chromosome finger-printing is being developed
by brewers to detect microorganisms that can adversely affect the brewing process. Some of this
technology is already in use in medical science for drug screening, AIDS testing, and pregnancy
testing. Brewers are eager to adapt this cutting edge research to the beer industry.
References:
01. http://www.madehow.com/Volume-2/Beer.html#ixzz4PTh2991k

02. https://en.wikipedia.org/wiki/Brewing
03. https://books.google.com.bd/books?id=uWXcajHd3W0C&pg=PA111&redir_esc=y
04. http://www.beerhunter.com/documents/19133-000120.html
05. http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm

What is Distilled Beverages:

It is an alcoholic beverage which is produced by distillation of a mixture. It is produced by the
process alcoholic fermentation. This firstly purifies it and removes extra components like water, for
increasing its proportion of alcohol.

History Of Distilling:
Abu Musa Jabir ibn Hayyan. Maria the Jewess. Aeneas Coffey. Just a few names in the history of
distilling. Alchemy was actually a complex discipline, not just the gold digger of early science. A kind
of mystical precursor to modern chemical engineering, alchemy was preoccupied with understanding the
nature of substances.

What is distilled drinks:

A distille drink produced by the process of distilling ethanol produced by the process of fermenting
grain, fruit, or vegetables. Unsweetened, distilled,which content of at least 20% ABV . For the most
common distilled drinks, such as whiskey and vodka, the alcohol content is around 40%.

Process of fermentation technique to create distilled beverage:

Step 1: Milling- The raw materials is ground into a coarse meal.
Step 2: Mashing- The starch is converted to sugar, which is mixed with pure water and cooked.
Step 3: Fermentation- The sugar is converted to alcohol and carbon dioxide by the addition of
yeast
Step 4: Distillation- The alcohol ,grain particle, water and congeners are heated . The alcohol
vaporises first. The vaporised alcohol is condensed to form distilled spirits.

Step 5 : Ageing in wooden cask to develop colour, taste and aroma.

Step 6 : Blending of two or more spirits of same Category are combined.

Health effects:
Short-term effects:
Alcoholic drinks effects short-term psychological and physiological harm on the user. Different
concentrations of alcohol in the human body have different effects on a person. The harm of alcohol
depend on the amount a person has drunk.

Long-term effects:
Drinking of alcohol is so much harmful and very much risky of heart disease, stroke,
diabetes mellitus, and early death. Drinking more alcohol increases the risk of heart disease,
high blood pressure, atrial fibrillation, and stroke The risk is much more in young
generation due to binge drinking which may result in violence or accidents. About 3.3
million deaths (5.9% of all deaths) are believed to be due to alcohol each year.

Produce higher alcohol distilled beverages:

We can produce higher-alcohol beverages by distilling fermented alcohols. Distillation is the
chemical name for any process that separates particular chemicals out of a mixture. In this case,
we're removing water from a mixture of alcohol and water, resulting in a higher alcohol
concentration.
Usually, people do not just drink these right after distilling them -- they'll often be aged in casks
made of specific types of wood where they pull flavor from the wood, or have additional flavors
added to them after fermentation.

Government regulation:
It is legal to distill beverage alcohol as a hobby for personal use in some countries, including
Italy, New Zealand, and the Netherlands.In the United States, all states allow unlicensed
individuals to make their own beer, and some also allow unlicensed individuals to make their
own wine, although in some places that do not prohibit home manufacture at the state level, local
governments may prohibit it. However, it is illegal to distill beverage alcohol without a license
anywhere in the US. In some jurisdictions, it is also illegal to sell a still without a license.

References:
https://en.wikipedia.org/wiki/Distilled_beverage
https://en.wikipedia.org/wiki/List_of_alcoholic_drinks
https://en.wikipedia.org/wiki/Alcoholic_drink
https://www.quora.com/What-are-the-various-types-of-alcoholic-beverages-in-theworld
http://vinepair.com/spirits-101/history-of-distilling/