Beruflich Dokumente
Kultur Dokumente
BY-
PRAMATHADHIP KAR
ALCOHOLIC BEVERAGE
Introduction
Beverage
The term “Beverage” refers to all kinds of potable drinks which have thirst quenching, refreshing,
stimulating and nourishing properties. Beverages are consumed mainly to quench thirst, compensate loss of
body fluid due to perspiration, feel fresh and active, as rituals, during social gatherings and during and after
eating.
Alcohol
The term “Alcohol” is derived from the Arabic term “al-kohl”. Kohl is a black, very fine, staining
powder which is used cosmetically once for staining the eyelids of harem beauties.
Alcohol is an odourless, colourless, volatile clear liquid with a burning taste. This may be “Ethyl
Alcohol (Ethanol-C2H5OH)” or “Methyl Alcohol (Methanol-CH3OH)”.
Ethyl Alcohol is potable whereas Methyl Alcohol is fatal and used for industrial purposes only.
Alcoholic Beverage
“Alcoholic Beverage is a potable liquid containing Ethyl Alcohol of 0.5% or more (75% to 95%) in
volume, obtained by fermenting a liquid containing sugar, the strength of which can be increased by further
distillation.”
Fermentation Distillation
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
III & IV SEMESTER, B. SC. IN H & HA, IHM BHUBANESWAR Page 1 of 11
ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Fermentation
Fermentation is the process in which sugar is converted to alcohol and carbon dioxide by the action
of yeast. This process is the basis for producing all types of alcoholic beverages.
The alcohol level of fermented drinks is normally between 3-14%, depending on the amount of sugar
present in liquid.
Once the Alcohol level reaches 14%, the yeast gets killed, thus bringing the fermentation process to a
halt.
The CO2 released during fermentation is either allowed to escape or is absorbed into the liquid to
give effervescence like sparkling wines, sparkling ciders and beers.
• and
Sugar Alcohol releases
Yeast Acts on C6H12O6 and gives 2C2H5OH CO2
• 2CO2
Fermentation Process
YEAST
C6H12O6 2C2H5OH + 2CO2 ↑ + HEAT ENERGY
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
III & IV SEMESTER, B. SC. IN H & HA, IHM BHUBANESWAR Page 2 of 11
ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Sugar
It is one of the most important material required for fermentation. Yeast acts on the sugar and
converts one molecule of sugar into two molecule of carbon dioxide.
Some of the natural liquids have adequate sugar content which is converted into alcohol. For
example, fruit juices have natural sugars and they are fermented by action of yeast.
The juices and corresponding alcoholic drinks obtained by fermenting them are:
Cereals such as barley, rye, corn, rice etc. are also used to produce fermented drinks. Before
fermenting cereals, the insoluble starch in the grain is converted to soluble sugar by malting process.
The malting cereal is then brewed in hot water to extract maximum soluble sugar from the malt. It is
then cooled and allowed to ferment with addition of yeast.
Examples of fermented drinks obtained from cereals are beer & sake. Barley is the main ingredient
in the production of beer and rice in sake.
Yeast
It is a single celled organism, essential for fermentation. Yeast is found in huge quantities in the soil,
plants and air.
There are two main categories of yeast :
o Natural or Ambient Yeasts are one of those that are found in air, fruits, grains, soil or being
carried onto ripe fruit, grapes and grain husks either by insects and more specifically by the
fruit fly, “Drosophila”.
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
III & IV SEMESTER, B. SC. IN H & HA, IHM BHUBANESWAR Page 3 of 11
ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Temperature
Ideal temperature is necessary for the yeast to act on the sugar. Throughout the process, the
temperature of the fermenting liquid should be controlled.
Fermentation occurs in the temperature range of 3-32⁰C (38-90⁰F). At temperature 32⁰C and below
3⁰C, the fermenting process cease as the yeast cannot function at these extreme temperatures.
During fermentation, heat is released which not only accelerates the fermentation process but also
influence the taste of the fermented drink.
It should be remembered that different flavours develop in the drink at different temperature.
Therefore, temperature control during fermentation is very important.
Distillation
This method has many applications and one of them is production of spirits.
In the distillation process, the alcohol which is present in the fermented liquid (alcoholic wash) is
separated from water.
Spirits are examples of distilled drinks and the plants producing the spirits are known as distilleries.
Brandy, Whisky, Gin, Vodka, Rum, Tequila are the examples of spirits which are prepared from
alcoholic wash as given in the following:
Types of Stills
BY-
PRAMATHADHIP KAR
The pot still method is the old method of distillation and most of the finest spirits are made by pot
distillation. The pot distillation has the shape of a huge onion and it has two parts :
a) Still
a) Condenser with spiral tube
Distillation occurs in a pair of copper pot still with tall swan neck. The first still is called the “wash
still” which is larger than the second still, called “spirit still”.
The Alcoholic Wash is directed to wash still, where it is heated up. When the temperature reaches
78⁰C (172⁰F), the alcohol vapour rises, pass over the neck of the still, and lead to the condenser
through the spiral pipe which is enclosed in cold water container. The condensed liquid is termed as
low wine which has alcoholic content of around 30%.
Now the wine is sent to the spirit still for second distillation. This is carried out to get a drink of
higher alcoholic content. The first part of the distillate, called “foreshots/head (téte)” is kept aside
for further treatment for as it is pungent & impure. The central portion of the distillation, termed as
“heart (coeur)” is the best part; it has an alcoholic strength of approximately 75%, is condensed and
collected in the spirit container which is later matured in casks of various kinds.
The final part of the distillation, called “aftershots/tails (queue)” is weak in alcohol and contain
fusel oils and impurities. It is added to the foreshots and sent back for re-distillation.
Cognac, Malt whisky, Dutch Gin, Irish whisky, Tequila, Liqueurs and Dark Rums are pot
stilled.
(Pot Still)
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
III & IV SEMESTER, B. SC. IN H & HA, IHM BHUBANESWAR Page 5 of 11
ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Advantages
Disadvantages
Patent Still
The Patent Still also termed as Continuous still or Coffey Still was named after Aeneas Coffey, a Dublin
excise office who patented the still in 1831. It employs the principle of distillation by steam and uses
rectification to make the end product as pure and congener free as possible. It produces a continuous flow of
high strength about 90% alcohol. I t is cheaper than the pot still to operate as it is lighter on fuel. Because its
system of operation is continuous, it doesn’t require the labour intensive tasks of emptying, cleaning and
refilling. The patent still is associated with all the light spirits such as vodka, gin, white & light rums and
grain whiskies which are later used for blending.
How It Works
The patent still consists of two columns. One column is called the Analyser, whose role is to
separate the constituent parts. The other column is the Rectifier which raises the strength and
purifies the spirit and condenses the alcoholic vapours.
Each column is sub-divided horizontally into chambers by perforated copper plate which have a drip
pipe leading to the chamber underneath. Both columns are pre-heated by steam and the fermented
liquid or wash enters at the top of the rectifier and gradually descends through it inside a pipe.
By the time the wash reaches the bottom of the rectifier, it is almost at its boiling point. It is then
pumped in to the analyser where it gradually makes its way downward through perforated plates and
bubble caps.
As it descends, it is made by currents of raw steam which has been injected under pressure into the
bottom of the analyser. On contact, the steam boils the wash and produces alcoholic vapours. These
rise and channelled by a pipe into the bottom of the rectifier. The spent wash is removed at the
bottom of the analyser.
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
III & IV SEMESTER, B. SC. IN H & HA, IHM BHUBANESWAR Page 6 of 11
ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Meanwhile inside the rectifier, the alcoholic vapours pass through a series of perforated plates. As
they rise, they meet at certain points, the cold wash been carried down the rectifier by the wash coil.
Advantages
Disadvantages
BY-
PRAMATHADHIP KAR
ALCOHOLIC BEVERAGE
Cider Sake
Whisky Liqueurs
Perry Bitters
Rum
Eaux de vie
Vodka
Gin
Brandy
Tequila
Fermented Drinks
Fermentation is the process in which sugar is converted to alcohol and carbon dioxide by yeast. This
process is the basis for producing all types of alcoholic beverages. Examples of fermented drinks are:
Wine is an alcoholic beverage obtained from the fermented juice of freshly harvested grapes.
Cider is an alcoholic drink obtained by fermenting the juice of cider apples.
Perry is an alcoholic drink obtained by fermenting the juice of pear.
Beer is a fermented alcoholic beverage made from cereal grains such as barely, wheat, and
rice.
Sake is an alcoholic beverage of Japanese origin that is made from fermented rice.
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
III & IV SEMESTER, B. SC. IN H & HA, IHM BHUBANESWAR Page 8 of 11
ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Spirits
Whisky is a sprit suitably aged in wood, usually oak, obtained from the distillation of a
fermented mash of grain.
Rum is a potable sprit, which is suitably aged in woo obtained from the distillation of the
fermented mash of sugarcane juice or molasses.
Vodka is a neutral sprit distilled from potatoes or grains without character, taste or colour.
Gin is a flavoured beverage obtained by redistilling a neutral spirit with high alcoholic strength
in the presence of juniper berries and other flavouring agents.
Brandy is a potable spirit obtained by distilling wine and often aged in wood.
Tequila is a distilled spirit made from fermented juice of blue green Agave plant.
Other Spirits
These are the spirits with added flavourings.
Some examples are:
Liqueur is a neutral spirit that has been flavoured with fruit, herbs, nuts, spices and flowers
or cream and bottled with added sugar.
Bitters are bitter spirits flavoured with herbs, barks, roots, spices and fruits.
Eaux-de-vie are spirits distilled from fermented mash of fruit.
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Key Terms
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
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ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
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Expected Questions
Long Questions
1. What is alcoholic beverage? explain the methods of preparatin of alcohol.
2. Expalin in detail fermentation process.
3. Explain pot distillation with neat diagram. Write the advantages and disadvantages of pot distillation.
4. Expalin coffey still method with diagram. Write the advantages and disadvantages of patenet still.
5. Neatly draw the classification chart of alcoholic beverage and explain them with example.
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
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ALCOHOLIC BEVERAGE
BY-
PRAMATHADHIP KAR
Short Questions
Differentiate
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FOOD AND BEVERAGE OPERATIONS (BHM 202)
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