ALCOHOLIC

BEVERAGES
An alcoholic beverage is any
drink which contains ethanol
as an intoxicating agent.
 History
7000 B.C.
Fermented beverages existed in early Egyptian civilization, and there is
evidence of an early alcoholic drink in China.

2700 B.C.
In Greece, one of the first alcoholic beverages to gain popularity was
mead.

Sixteenth Century
Alcohol was used largely for medicinal purposes.

Twentieth Century
In 1920 the Us passed a law prohibiting the manufacture, sale, import and
export of intoxicating liquors. In 1933, the prohibition of alcohol was cancelled.
3 Categories of Alcoholic Beverages

Wine

Beer

Spirits
Wine
 WINE
Wine is an alcoholic beverage made from
fermented grapes or other fruits. It is
usually prepared from both white and red
grapes. The color, flavor, and aroma of the
wine are largely influenced by the type of
grapes used in the production.
 CLASSIFICATIONS OF WINE
Table/Still/Natural
These include red, white and rose wines, which normally accompany a meal.

Sparkling
These wines with a bubbly & sparkling character. This is so because of the
carbon dioxide trapped in them and it makes fizzy, which gives an
effervescence when poured in a glass.
Fortified
These are fortified by the addition of alcohol either during or after fermentation.
This increases the alcoholic content from 17% to 21%. These wines are drunk either
before or after a meal.

Aromatized
These wines have an addition of various aromatic ingredients. The wines are also
fortified but not to a great extent. The most important of these aromatized wines is
Vermouth, which is made from natural white wines of 2-3 years old that are blended
with an extraction of wormwood, vanilla & various other herbs and spices.
 WINE MAKING PROCES

Harvesting

Fermentation
Crushing and Pressing

Aging and Bottling

Harvesting
Harvesting is the first step in the wine making process
and an important part of ensuring delicious wine. Grapes
are the only fruit that have the necessary acids, esters,
and tannins to consistently make natural and stable wine.

Crushing and Pressing

After the grapes are sorted, they are ready to be
de-stemmed and crushed. For many years, men
and women did this manually by stomping the
grapes with their feet. Nowadays, most wine
makers perform this mechanically.
Fermenting
After crushing and pressing, fermentation
comes into play. Must (or juice) can
begin fermenting naturally within 6-12
hours when aided with wild yeasts in the
air. Fermentation continues until all of
the sugar is converted into alcohol and
dry wine is produced. To create a sweet
wine, wine makers will sometimes stop
the process before all of the sugar is
converted. Fermentation can take
anywhere from 10 days to one month or
more.
Aging and Bottling
Aging and bottling is the final stage of the wine
making process. A wine maker has two options:
bottle the wine right away or give the wine
additional aging. Further aging can be done in the
bottles, stainless steel tanks, or oak barrels.
Storage of wine is an important
consideration for wine that is
being kept for long term aging.

The three factors that have most

direct impact on a wine
conditions are:
1. Light
2. Humidity
3. Temperature
Beer is the world’s most widely
consumed alcoholic beverage;
it is the third-most popular
drink overall, after water and
tea.It is thought by some to be
the oldest fermented beverage.

Beer is produced by
the saccharification of starch
and fermentation of the resulti
ng sugar.
 TYPES OF BEER

 Lager : Lager beer is

distinguished by the fact that the
wort is the fermented by a bottom
fermentation type of yeast
(i.e..yeast which is introduced at
the bottom of the fermenting
tanks) and then is stored in
refrigerated cellars (lager) at
freezing point for a period of six
months.
 TYPES OF BEER

 Ale : Ale is synonymous with beer

except that it is a term used for
ordinary mild beer while better
beer is referred to as “beer”.
 Porter : Porter is a black beer
achieved by roasting malt.
 Stout : Stout similar to porter in
as much as the malt is roasted. It
has a strong malt flavour and a
sweet taste, but is heavier and
has a strong hop character than
porter.
 Draught beer : Freshly gassed
beer
PRODUCTION OF BEER
Materials:
 Malt-a product obtained from
the germination of grain seeds.
In order to produce beer, barley
is used which passes malting

 Water. In brewing water is

distinguished by contents and
salt concentration. For some
types of beer “hard water” (high
in salt) fits better (for example,
for Munich). There are types
made solely with water that has
low salt content; that’s pilsner.
 Materials
 Hops.It gives the beer a
distinctive bitter taste and
fragrant aroma. It is also MALT
responsible for the foaming.
 Yeast. As of today special
brewer’s yeast family
Saccharomycetaceae are used
and they don’t occur in nature.
HOPS
They are artificially bred
specifically for brewing. There
are two types of yeasts
depending on fermentation
technology used in the beer
production:
 YEAST

• Top fermentation (Saccharomycetaceae

cerevisiae) – are found in such kinds of
beer as porter, ale and stout

• bottom-fermented (Saccharomycetaceae
carlsbergensis) – are used in the
production of lager and Central European
bee.
Stages of Beer Production

1.Preparation of must
2.Boiling the must
3.Fermentation
4.Maturation
5.Filtration
6.Bottling
Contents Of Beer

1.Water : 89-91% by weight.

2.Alcohol : 3-5% by weight (in
exceptional cases, up to 10-12%).
3.Carbohydrates, sugar or dextrin :
3-4% by weight.
4.Protein : 0.4-0.5% by weight.
5.Carbon dioxide gas : 0.4-0.5% by
weight.
6.Minerals, salts : 0.2% by weight.
Beer Preservation

There are four rules to

beer preservation:
1.Light
2.Temperature
3.Bottle Position
4.Picking The Right Beer
Light
• As beer is made with elements that
are sensitive to light, it only makes
sense to store your beers in a dark
place. Neon lights and sun rays are
deadly to beers. This is why most
beers are in dark or brown bottles.
The ones in green and clear bottles
are generally that way for marketing
reasons.
Temperature
• To preserve beer for a long period
of time, you must be careful about
temperature, especially high
variations between hot and cold.
If you can spend the extra bucks
to have a temperature controlled
fridge then I recommend you do.
Otherwise, you can simply put the
bottles in your basement and
make sure that the ambient
temperature is somewhere
between 15°C and 23°C (59°F and
74°F).
Bottle Positioning
• When it comes to storing beer,
experts will often argue about the
proper position that you should give
your bottles in order to preserve
them. There are basically 2 different
opinions: those who think you should
keep your bottles vertically and
those who think they should be lying
horizontally.
Picking the Right beer
• Not all beers have what it takes to evolve.
In the 19th century, Louis Pasteur has
invented Pasteurization to prevent
infections from developing in beers and
milk. Since then, many brewers have
decided to pasteurize and filter their
beers so that they can prevent the beer
from developing in a bad way. This also
means that they are killing the yeast cells
that allow the beer to evolve in a good
way.
-an alcoholic product that’s made from a
grain- or fruit/vegetable-derived sugar that’s
fermented and distilled, yielding a lower
water content and higher ABV
 Types of Spirits
• Whisky-- is obtained by the distillation of grains, particularly barley malt, and is
aged in oak wood casks for minimum of 3 years for scotch whisky, a
minimum of Irish whisky.
--Whiskies are coloured by the addition of desired colour caramel.
It is distilled either, by the pot still method (which gives body) or
patent still method (which gives volume).

• Brandy-- is obtained by the distillation of fermented grape juice and is suitably

matured in oak wood casks for a minimum of 3 years.
-- Brandies are never coloured because they obtain a beautiful amber
colour from the black oakwood casks. Brandies can be matured up to
a period of 70 years (usually used for blending purpose).
Types of Brandy

• Cognac – the most well-known form of brandy.

-- it can only be produced within the Cognac region of France from
specific grape varietals and must be aged in oak for a minimum of
two years

• Armagnac – is similar to cognac in that it must come from specific

location, the Armagnac region of France, and be produced in a specific
varieties of grapes. Differences in the distilling process leave Armagnac
with a fruitier flavor the Cognac.
• Calvados – is made from fresh apples, and in some instances a mixture of apples
and pears, in the Normandy region of France
-- must be aged for a minimum of two years
• Apple Brandy– sometimes called applejack, is the American version of Calvados

• Pisco – an South America pomace brandy produced in Chile and Peru.

In Chile, pisco is aged in oak barrels, where it absorbs color and flavor . It is often
diluted to specific strengths before bottling.
Peruvian pisco is aged in glass or metal vessels before bottling. In Peru, pisco
cannot contain any additives and is always bottled at full strength

• Eaux-de-vie– can be made from any type of fruit and are not typically aged.
• Rum-- is spirit made from sugar cane products such as molasses, sugarcane
juice, or sugarcane syrup.

-- The word ‘rum’ is probably derived from the latin term for sugarcane
saccharum, which means ‘sweetness’. The rum was first produced in the
seventeenth century in Barbados.
• Gin-- was first produced in Holland in the sixteenth century as a
medicinal spirit, flavoured with the oil of juniper (“genievre” in
French’; “jenever” or “genever” in Dutch).

-- Distilled gin is obtained by original distillation of mash or by the

reinstallation of distilled spirits, with juniper berries and other
plants. The grain formula consists of 75% corn, 15% barley malt
and 10% other grains and the resulting spirit has to be mixed with
distilled water as it is too strong to drink.
• Vodka-- was produced in Poland and Russia in the twelfth century and has
been a favorite drink in these countries ever since. It is an alcoholic
distillate from a fermented mash of grain.
--It is an alcoholic distillate from a fermented mash of grain. In the
making of genuine vodka, nothing is added to the neutral spirit. All
its characters are removed, leaving it odourless, tasteless, colorless
and smooth. This gives you the advantage of being able to add to it
your favourite non-alcoholic beverage while mixing drinks. It has an
alcoholic content of 40%.
• Tequilla-- Tequila is an alcoholic spirit that is created from the sap
of the blue agave plant, through a process of distilling
and fermenting.
-- The drink originated around the town of Tequila, in
Mexico where the blue agave plant grows plentiful due to
the red volcanic soils found there.
Different Proof Spirit
Alcohol proof is a measure of how much ethyl alcohol is
present in a beverage. The term ‘proof’ is originated in the 18th
century.

American Proof : American introduced their own system, which

was reasonably logical when they decided that Sikes was not an
exact scale, in this scale, pure alcohol is 200 proof. Consequently,
100-proof whiskey contains 50 per cent of alcohol by volume; 86-
proof whiskey contains 43 per cent of alcohol by volume.
British Proof (Sikes scale) : This scale is used in the United
Kingdom. It is introduced by Bartholomew Sikes in 1816.alcohol
strength is shown in ‘degrees proof’

Gay Lussac (OIML Scale) : (Organization International de

metrologie Legale) system has become mandatory in the European
Union since 1980. In modern days, most of the countries follow
this system. This is very similar to Gay-Lassac system except OIM
measures alcoholic strength at 20 C. the strength of acoho is
epressed as ‘% alc/vol’
HOW SPIRITS ARE
MADE?
 RAW MATERIALS
Anything that can be fermented can be used as a raw
material for spirits – whether fruit, grain or vegetable.
Where sugar is present in the primary material, as in
molasses or fruit, the fermentation can be started
directly.
 FERMENTATION
• simple sugars, including dextrose and maltose, are converted to ethyl alcohol by the action of
yeast enzymes.
• A simple formula for fermentation is:
• YEAST + SUGAR = ALCOHOL + C02
• Yeast functions best in a slightly acid medium, and the prepared grain mash, fruit juice, molasses,
or other mixture must be checked for adequate acidity (pH value). If acidity is insufficient, acid or
acid-bearing material is added to achieve the necessary adjustment.
• The time required for completion of fermentation is mainly dependent upon the temperature of
the fermenting mash. Normal yeast is most effective in breaking down all of the fermentable
sugars at temperatures ranging from 24 to 29 °C (75 to 85 °F), and, in this range, completion of
fermentation requires from 48 to 96 hours.
Methods of alcohol
Separation:
Congelation Distillation
(cold extraction):(heat extraction):

separation by separation by
freezing below vaporization of
zero degrees Celsius the fermentable
or 31F degrees. liquid at 78.5
degrees Celsius or
172
.
Congelation Distillation

a dangerous method of separation the best separation method and

research figures indicate that this
method accounts for 98% of the
worlds spirits produced,
most International countries do not the most widely method officially
officially recognize this method of recognized by International
alcohol separation and have banned its governments to separate alcohol for
use making the method of alcohol creating spirits which taxes and duties
separation illegal, are levied.
 PRINCIPLES OF DISTILLATION:

1 2
Pot still Continuous still
PRINCIPLES OF DISTILLATION:
Pot distillation (ALEMBIC OR ALAMBIC)
• This looks like a large copper kettle and is heated by direct heat.
• The vapours collect in the head and are led off through a narrow tube at
the top, called the swan’s neck from where they go to the condenser.
Here they are liquefied.
• Not very heat-efficient, but it produces spirits with character.
• Pot still distillation is a small batch process, This redistilling often
several times is necessary to achieve the appropriate alcohol level.
Production Methods of Spirits
1. Pot –still method : Pot still is a method of distilling fermented
liquid to make alcohol. this the olden method and also known as
traditional method.

Advantages :
The advantages of this method are as follows:
• It produces spirits that are individualistic due to the presence of congeners.
• Spirits with pronounced aroma are produced.
• Small quantity of wash can be distilled.
Disadvantages:
• It needs more time and labour.
• It is costly to operate,
• Still need frequent cleaning and refilling, often after each distillation
PRINCIPLES OF DISTILLATION:
CONTINUOUS STILL: (THE PATENT, COLUMN
OR COFFEY STILL):

• invented by Robert Stein in 1820, developed by Aeneas Coffey.-

Consists of two tall columns, each about sixty feet in height, called
the analyzer and the rectifier. The alcoholic wash is broken down
into its constituent vapours, or analysed, in the analyzer, and the
vapours are selectively condensed, or rectified, in the rectifier.
2. Patent still method : Patent still is the fastest and quick
method of making spirit. it is also known as Coffey still, factory
still, column still. In this system the alcohol is separated from the
liquid by hot steam and the end product is ‘congener-free’; it has
high alcohol content.

Advantages:
The advantages of this method are as follows
• It does not required too much of labour, cleaning, and refilling,
• More quantity is produced as compared to pat still method.
• It is cost-effective.
Disadvantages:
The limitations of this method are as follows
• It is not suitable for distilling small quantity of spirits.
• Aroma and other essential elements that are required in a drink
may not be achieved.

After manufacturing, most of the fermented and distilled drinks

are aged before bottling to mellow them and to make them
acquire unique characteristics.
 Systems for Determining Alcohol
Sykes Strengths of Distilled Spirits
Ancient Hydrometer 1
Methods, system (1816- Proof or a proven spirit as an indicator of alcoholic strength derives
Proof, Proven 1980), Sykes from the early use of gunpowder in testing spirits. Spirits were mixed
spirit proof law: with gunpowder and set alight.
2
Invented by an English Customs Official named Sykes proof law, based
on a very simple law the law of flotation.This states that a floating
Gay body displaces its own weight of liquid. Pure alcohol is lighter than
Lussac water. he took advantage of the difference in the specific gravity of
system: water and alcohol.
Percentage of 3
pure alcohol Gay-Lussac perfected a new alcoholometer (easy to use) and which
by volume gave directly, due to its calibration, the alcoholic rate at a given temp.
(GL) also expresses percentage volume but measures it by hydrometer
(ABV): at 15 degrees C giving a reading slightly higher than the OIML

4
was introduced by the Organisation Internationale de
Metrologie Legale (OIML) system measures this by hydrometer
at 20C degrees.
Maturing and
Oxidation
The barrel: most common vessel used for maturing spirits, usually
500-litre size wooden barrel help the chemical reactions,
extraction of taste, extraction of bouquet and extraction of
color.
Wooden barrel helps the spirit to;
• change as the congeners (fusels) interact
with air filtering through the porous wooden
barrels
• new congeners are absorbed from the wood
itself, adding flavouring agents to the final
spirit (flavours are married, blended). Not all
spirits are aged.
 Tasting Distilled Spirits
• taste in the morning - professional tasters and blenders in the distillation industry also use their olfactory
skills more than their tasting skills, their taste buds are of secondary importance when it comes to the sensory
evaluation of the spirit
• don’t wear scent
• use glasses that will best bring out the aromas of the spirit,
• take short sniffs, and pause from time to time to breathe in fresh air and rest your nose, you smell the spirit
while trying to have a first impression, smelling a substance for a prolonged time has an anesthetizing effect on
the olfactory bulb, as our sense organs tend to ignore a smell which was perceived for a very long time pour a
small portion of the distilled spirit into the palm of your hand, rub your hands together and breathe in the
aromas between both insides of your palms, this technique is favored especially by distillers
• adding water: dilute the spirit to around 30% ABV with water in order to allow other aromas to emerge
towards the opening of the glass, careful of water even a half centiliter can destroy a good spirit, dilute to a point
when any prickle or burning sensation you might feel on the nose when you sniff is gone, use bottled water or
tap water (if it is completely odorless), don’t chill the water or use ice because this will close down the aromas
• take a little sip of the spirit , hold it for a moment while making sure the tongue is perfectly in contact with
the beverage in order to better appreciate the fundamental flavors; the diluted spirit will be well tolerated by
taste buds, swallow it slowly while trying to analyze the many gustatory nuances
• conclude on the spirits finish and aftertaste, finish is the length of time the flavour lingers after you have
swallowed, and is rated long, medium and short, aftertaste, if there is any, should be pleasant and not at variance
with the flavour of the spirit for example the aftertaste of rare whiskies can last for hours.