intro. to bevgs

8/13/2019 Intro. to Bevgs

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BEVERAGE PRODUCTIONBy

PANKAJ KUMAR(IHM-GOA)


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OBJECTIVES

Origin of alcoholic beverage

To understand the classification of beverage

Recognise the difference betweenFermentation and Distillation

Understand the processes of distillation


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Beverage = Drinking Liquor

Derived from Latin word bibere, whichmeans to drink .

ORIGIN


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Any potable liquid which can beeither intoxicating, nourishing,stimulating or refreshing

DEFINITION


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CLASSIFICATION OF

BEVERAGES

ALCOHOLIC NON ALCOHOLIC

Distilled Fermented Stimulating

Refreshing

Nourishing


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HISTORY

From the Arabs came the word Al Kohl, todescribe the end product of the alembic.

It is the Arabic name for a black powder obtained bydistillation and widely used as a cosmetic eyeshadow.

The word today used is Alcohol.


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HISTORY

From 1100 to 1300 AD, in northern Italy, France,Germany, Spain and Ireland, monks doctors,alchemists and philosophers were rediscoveringdistillation, primarily for extracting & infusing

herbs.They all believed that distilled spirit was a newelement, and called it the Water of Life .

eau de vie in Frenchusquebaugh in Gaelic

aqua vitae in Italian


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The process whereby unique cellular organismscalled yeast break down the simple sugars in asubstance, converting them into ethyl alcohol and

carbon dioxide.

Alcoholic content after fermentation is usually nothigher than 14%.

FERMENTATION


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FERMENTED BEVERAGE

Grain

Beer

Ale

Sake

Fruit

Wine

Cider

Perry


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DISTILLATION

Archeological evidence suggests that Mesopotamiaused very primitive distilling apparatus as early as3500 BC to make perfumes & essences.

Distillation is taken from the Latin word destillare meaning to drip .


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DISTILLATION

Distillation is defined as a process whereby a liquidbase is heated so that it evaporates and is subsequentlycondensed to form a liquid.

The heat must be controlled so that it is possible toseparate alcohol and water.

Alcohol evaporates at 78.2C


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METHODS OF DISTILLATION

Pot Still / Alembic Still Patent Still / ContinuosStill / Coffey Still/ColumnStill

Pot StillUntil the 19th century, all spirits were produced inmore or less unsophisticated versions of the pot / alembic still. This was a copper kettle used for heatingthe base wine / cereal mash, with a tube taking thealcoholic vapours through a water bath forreliquification.Steam, Gas or Coal are used to heat the vessel.


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METHODS OF DISTILLATION

Head : Initial liquid received at the start of thedistillation. Will contain volatile substances, chemicalswhich vapourises before 78.2 deg C.

Heart : The main portion of the run is acceptable inquality establishments.

Tail : Chemicals evaporating when the temp is above

78.2 deg C

Alcoholic content in pot still distillation is around 25% v/v


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Patent Still The patent / column still is a technological advance

over the pot still.

It is more efficient, requiring only a singledistillation in a continuous operation.

The still consists of 2 tall interconnected columns,

each divided into chambers by horizontal andvertical plates. One column is called the Analyserand the other, the Rectifier.


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Advantages / Limitations

It can work continuously for 24 hrs

Up to 97% v/v can be obtained by this process

It does not retain flavour of the original grain.


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DISTILLED BEVERAGE

Fermented & distilled

Whisky Rum Vodka Brandy

Tequila

Fermented, distilled andflavoured

Gin Liqueurs Akvavits


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NON-ALCOHOLIC

BEVERAGERefreshing

AeratedWaters

Squashes Non

alcoholiccocktails

Nourishing

Juices

Milk Based

Waters

Stimulating

Coffee

Tea


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SPIRIT STRENGTH

There have been 3 main scales used inmeasuring alcoholic strength.

1. The Sikes scale, used widely in Britain &the Commonwealth.

2. The Gay -Lussac (GL) scale as used inFrance & most of Europe.

3. The American scale as used in USA.

Alcoholic strength is expressed as a % of alcohol by volume.


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On the Sikes scale, absolute alcohol is given as 175 . On the Gay-Lussac scale, it is given as 100.

On the American scale, it is given as 200.To convert GL to US proof

Multiple by 2 & vice versa.

To convert from Sikes to GL

Divide by 1.75To convert from GL to Sikes

Multiply by 1.75Boiling point of alcohol is 78.2 deg C or 172.2 deg F

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