lecture 20 – alcoholic beverages reading: textbook, chapter 14
TRANSCRIPT
Lecture 20 – Alcoholic Beverages
Reading: Textbook, Chapter 14
Alcohol Source = Yeast
Alcohol Source = YeastSource of ethanol: Saccharomyces species (yeasts)
Alcohol Source = YeastSource of ethanol: Saccharomyces species (yeasts)
- microorganism - fungus
Alcohol Source = YeastSource of ethanol: Saccharomyces species (yeasts)
- microorganism - fungus
- reproduce by fission (budding)
Alcohol Source = YeastSource of ethanol: Saccharomyces species (yeasts)
- microorganism - fungus
- reproduce by fission (budding)
- food = simple sugars only
Alcohol Source = YeastSource of ethanol: Saccharomyces species (yeasts)
- microorganism - fungus
- reproduce by fission (budding)
- food = simple sugars only
- anaerobic conditions degrade sugars to alcohol
Alcohol - Chemistry
Alcohol = organic compound with hydroxyl group (-OH)
Alcohol - Chemistry
Alcohol = organic compound with hydroxyl group (-OH)
Many different compounds that are alcohols
Alcohol - Chemistry
Alcohol = organic compound with hydroxyl group (-OH)
Many different compounds that are alcohols
Beverage alcohol – specifically ethyl alcohol (ethanol)
CH3-CH2OH
Alcohol - Chemistry
Alcohol = organic compound with hydroxyl group (-OH)
Many different compounds that are alcohols
Beverage alcohol – specifically ethyl alcohol (ethanol)
CH3-CH2OH
Other common alcohols:
Methyl alcohol, methanol (wood alcohol): CH3OH
Alcohol - Chemistry
Alcohol = organic compound with hydroxyl group (-OH)
Many different compounds that are alcohols
Beverage alcohol – specifically ethyl alcohol (ethanol)
CH3-CH2OH
Other common alcohols:
Methyl alcohol, methanol (wood alcohol): CH3OH
Isopropyl alcohol, isopropanol (rubbing alcohol): CH3CH3CHOH
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
- nervous system depressant
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
- nervous system depressant
- interferes with specific neuroreceptors
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
- nervous system depressant
- interferes with specific neuroreceptors
1. Gamma-aminobutyric acid (GABA) receptor prevents firing of neurons that produce tenseness calming effect
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
- nervous system depressant
- interferes with specific neuroreceptors
1. Gamma-aminobutyric acid (GABA) receptor prevents firing of neurons that produce tenseness calming effect
2. Increases dopamine, endorphines feeling of well-being
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
- nervous system depressant
- interferes with specific neuroreceptors
1. Gamma-aminobutyric acid (GABA) receptor prevents firing of neurons that produce tenseness calming effect
2. Increases dopamine, endorphines feeling of well-being
3. Interference with glutamate receptors disrupts signals that control muscles feeling of relaxation + lethargy + inability to control muscles can slow heart and breathing rates and cause death
Alcohol – As a DrugEffects of alcohol on human physiology
- complex set of responses
- nervous system depressant
- interferes with specific neuroreceptors
1. Gamma-aminobutyric acid (GABA) receptor prevents firing of neurons that produce tenseness calming effect
2. Increases dopamine, endorphines feeling of well-being
3. Interference with glutamate receptors disrupts signals that control muscles feeling of relaxation + lethargy + inability to control muscles can slow heart and breathing rates and cause death
- NMDA, type of glutamate receptor involved with memory interferes with short term memory formation
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Bloodstream – BAC = Blood Alcohol Concentration
Circulated to all parts of body; broken down only in liver
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Bloodstream – BAC = Blood Alcohol Concentration
Circulated to all parts of body; broken down only in liver
>Water content greater absorption
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Bloodstream – BAC = Blood Alcohol Concentration
Circulated to all parts of body; broken down only in liver
>Water content greater absorption
> Fat Content less absorption
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Bloodstream – BAC = Blood Alcohol Concentration
Circulated to all parts of body; broken down only in liver
>Water content greater absorption
> Fat Content less absorption
Liver – enzyme, alcohol dehydrogenase, breaks down ethanol
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Bloodstream – BAC = Blood Alcohol Concentration
Circulated to all parts of body; broken down only in liver
>Water content greater absorption
> Fat Content less absorption
Liver – enzyme, alcohol dehydrogenase, breaks down ethanol
NOTE: Women less tolerant to alcohol than men:
1. Smaller body size; 2. More rapid emptying of stomach; 3. Higher proportion of fat in body tissues
Alcohol – PhysiologyAbsorption – 20% in stomach; 80% in intestine
- absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized
Bloodstream – BAC = Blood Alcohol Concentration
Circulated to all parts of body; broken down only in liver
>Water content greater absorption
> Fat Content less absorb.
Liver – enzyme, alcohol dehydrogenase, breaks down ethanol
NOTE: Women less tolerant to alcohol than men:
1. Smaller body size; 2. More rapid emptying of stomach; 3. Higher proportion of fat in body tissues
Carbonation: alcohol enters intestines more rapidly
Alcohol – Positive Health Effects
Alcohol – Positive Health Effects
Low to moderate doses:
- no evidence of persistent, harmful effects
Alcohol – Positive Health Effects
Low to moderate doses:
- no evidence of persistent, harmful effects
- epidemiology (what is this?):
2 drinks/day lowers risk of heart disease (mechanism: raises level of high-density lipoproteins in blood
Alcohol – Positive Health Effects
Low to moderate doses:
- no evidence of persistent, harmful effects
- epidemiology (what is this?):
2 drinks/day lowers risk of heart disease (mechanism: raises level of high-density lipoproteins in blood
- inhibition releaser
low levels promotes laughter, playful behavior, socialization
Alcohol – Positive Health Effects
Low to moderate doses:
- no evidence of persistent, harmful effects
- epidemiology (what is this?):
2 drinks/day lowers risk of heart disease (mechanism: raises level of high-density lipoproteins in blood
- inhibition releaser
low levels promotes laughter, playful behavior, socialization
Recent research – results that indicate in women over the age of 60, regular low consumption of alcohol helps with memory retention
Alcohol – Negative Health Effects
1. Acute toxicity – can cause death through depression of central brain stem See Fig. 14.2, p. 336
Alcohol – Negative Health Effects
1. Acute toxicity – can cause death through depression of central brain stem
2. Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year
See Fig. 14.2, p. 336
Alcohol – Negative Health Effects
1. Acute toxicity – can cause death through depression of central brain stem
2. Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year
3. Fetal Alcohol Syndrome – correlated with drinking during pregnancy, leads to fetal abnormalities (reduced brain size, small eyeballs, malformations of lips and jaw). Effects can be persistent
See Fig. 14.2, p. 336
Alcohol – Negative Health Effects
1. Acute toxicity – can cause death through depression of central brain stem
2. Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year
3. Fetal Alcohol Syndrome – correlated with drinking during pregnancy, leads to fetal abnormalities (reduced brain size, small eyeballs, malformations of lips and jaw). Effects can be persistent
4. Alcoholism – alcohol can be an addictive drug; may be a genetic basis. Prolonged use of alcohol liver damage, permanent brain damage, severe malnutrition
See Fig. 14.2, p. 336
Alcohol – Negative Health Effects
1. Acute toxicity – can cause death through depression of central brain stem
2. Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year
3. Fetal Alcohol Syndrome – correlated with drinking during pregnancy, leads to fetal abnormalities (reduced brain size, small eyeballs, malformations of lips and jaw). Effects can be persistent
4. Alcoholism – alcohol can be an addictive drug; may be a genetic basis. Prolonged use of alcohol liver damage, permanent brain damage, severe malnutrition
NOTE: alcohol + other drugs dangerous interactions can occur
See Fig. 14.2, p. 336
Fermentation
Fermentation
Notes:
- requires simple sugar, or disaccharides, as input (starch not used)
Fermentation
Notes:
- requires simple sugar, or disaccharides, as input (starch not used)
- requires anaerobic conditions
Fermentation
Notes:
- requires simple sugar, or disaccharides, as input (starch not used)
- requires anaerobic conditions
- step-wise set of reactions (not shown here – see Fig. 14.3, p. 336)
Fermentation
Notes:
- requires simple sugar, or disaccharides, as input (starch not used)
- requires anaerobic conditions
- step-wise set of reactions (not shown here – see Fig. 14.3, p. 336)
- produces ethanol and carbon dioxide (gas)
Fermentation
Notes:
- requires simple sugar, or disaccharides, as input (starch not used)
- requires anaerobic conditions
- step-wise set of reactions (not shown here – see Fig. 14.3, p. 336)
- produces ethanol and carbon dioxide (gas)
- utilizes only a fraction of the energy available in the sugar
Types of Alcoholic Beverages
Wine: fermented fruit juice
Types of Alcoholic Beverages
Wine: fermented fruit juice
Mead: fermented honey
Types of Alcoholic Beverages
Wine: fermented fruit juice
Mead: fermented honey
Beer: fermented grain
Types of Alcoholic Beverages
Wine: fermented fruit juice
Mead: fermented honey
Beer: fermented grain
Other beverages require either distillation or addition of alcohol from distillation
Beer, Ale, Sake
Beers – made from fermented grains
Beer, Ale, Sake
Beers – made from fermented grains
Lager beers – bottom-fermenting yeasts
Beer, Ale, Sake
Beers – made from fermented grains
Lager beers – bottom-fermenting yeasts
Ales, bitters - top-fermenting yeasts
Beer, Ale, Sake
Beers – made from fermented grains
Lager beers – bottom-fermenting yeasts
Ales, bitters - top-fermenting yeasts
Sake: rice “wine” – made from rice, Aspergillus fungus liberates sugar higher concentration of alcohol (18%)
Beer, Ale, Sake
Beers – made from fermented grains
Lager beers – bottom-fermenting yeasts
Ales, bitters - top-fermenting yeasts
Sake: rice “wine” – made from rice, Aspergillus fungus liberates sugar higher concentration of alcohol (18%)
Chicha: starts with chewed kernels of corn
Beer, Ale, Sake
Beers – made from fermented grains
Lager beers – bottom-fermenting yeasts
Ales, bitters - top-fermenting yeasts
Sake: rice “wine” – made from rice, Aspergillus fungus liberates sugar higher concentration of alcohol (18%)
Chicha: starts with chewed kernels of corn
Pulque: uses sap of Agave (compare to tequila, below)
History of BeerCa 6000 yrs ago?
History of BeerCa 6000 yrs ago?
Sumerians – used much of their grain to make beer
History of BeerCa 6000 yrs ago?
Sumerians – used much of their grain to make beer
Early brewing – linked to bread making
- Barley breads – made from sprouted grain dough was logical place for fermentation to occur
History of BeerCa 6000 yrs ago?
Sumerians – used much of their grain to make beer
Early brewing – linked to bread making
- Barley breads – made from sprouted grain dough was logical place for fermentation to occur
- Source of microbes not controlled not always Saccharomyces, so batches could vary greatly
History of BeerCa 6000 yrs ago?
Sumerians – used much of their grain to make beer
Early brewing – linked to bread making
- Barley breads – made from sprouted grain dough was logical place for fermentation to occur
- Source of microbes not controlled not always Saccharomyces, so batches could vary greatly
Relatively Recent – Standardization of methods to produce beer of consistently uniform quality
History of BeerCa 6000 yrs ago?
Sumerians – used much of their grain to make beer
Early brewing – linked to bread making
- Barley breads – made from sprouted grain dough was logical place for fermentation to occur
- Source of microbes not controlled not always Saccharomyces, so batches could vary greatly
Relatively Recent – Standardization of methods to produce beer of consistently uniform quality
NOTE: beers made the traditional way can be highly nutritious – “liquid bread” – have significant proteins, vitamins
Beer Ingredients
1. Barley Malt
Barley – preferred because contains large amounts of enzymes that convert starches to sugars
Beer Ingredients
1. Barley Malt
Barley – preferred because contains large amounts of enzymes that convert starches to sugars
Malting: causing the grain to sprout, then drying it
Beer Ingredients
1. Barley Malt
Barley – preferred because contains large amounts of enzymes that convert starches to sugars
Malting: causing the grain to sprout, then drying it
- grain is washed 8-10 hrs absorbs water
Beer Ingredients
1. Barley Malt
Barley – preferred because contains large amounts of enzymes that convert starches to sugars
Malting: causing the grain to sprout, then drying it
- grain is washed 8-10 hrs absorbs water
- grain sits in water ca 40 hrs
Beer Ingredients
1. Barley Malt
Barley – preferred because contains large amounts of enzymes that convert starches to sugars
Malting: causing the grain to sprout, then drying it
- grain is washed 8-10 hrs absorbs water
- grain sits in water ca 40 hrs
- water is drained; grain sits controlled room 6 days production of amylases, enzymes that break down starch; other processes reduce cloudiness
Beer Ingredients
1. Barley Malt
Barley – preferred because contains large amounts of enzymes that convert starches to sugars
Malting: causing the grain to sprout, then drying it
- grain is washed 8-10 hrs absorbs water
- grain sits in water ca 40 hrs
- water is drained; grain sits controlled room 6 days production of amylases, enzymes that break down starch; other processes reduce cloudiness
- germination process stopped by heating
Beer Ingredients2. Hops – Humulus lupulus
(Cannabaceae)
Dioecious vine – female flowering structures utilized
- provides flavor associated with beer
- adds enzymes coagulate proteins, reduce cloudiness
- appears to have antibacterial activity
NOTE: other plants have been used to flavor beers
Beer Ingredients
3. Adjuncts
Unmalted grains – barley, rice, wheat; corn syrup; potatoes – contain starches that can be converted to sugar (economic consideration – less expensive than malted barley)
Light-flavored beer, preferred in U.S.
Beer produced this way will also have fewer proteins
4. Yeast – Saccharomyces uuvuram (lager beers); S. cerevisiae (ale)
5. Water – pH, mineral content – affect taste
Beer Brewing – Basic Steps
1. Malting Liberate enzymes (diastatic power)
2. Mashing Enzymes convert starch sugar
3. Drain liquid = wort
4. Add hops (flavoring)
5. Fermentation “green beer”
6. Aging (“lagering”)
7. Pasteurization/filtering
8. Re-addition of carbon dioxide
9. Bottling
DistillationWater – boils at 100 C (212 F)
Ethanol – boils at 78.5 C (173.3 F)
DistillationWater – boils at 100 C (212 F)
Ethanol – boils at 78.5 C (173.3 F)
Mixture is heated; ethanol gas is driven off at lower temperature; gathered in condenser – note, various devices added to minimize water vapor from escaping
DistillationWater – boils at 100 C (212 F)
Ethanol – boils at 78.5 C (173.3 F)
Note: owning a still is illegal in the U.S. and Canada!
Mixture is heated; ethanol gas is driven off at lower temperature; gathered in condenser – note, various devices added to minimize water vapor from escaping
Distilled Alcoholic Beverages - Whiskeys
Whiskey: made from malted barley, or malted barley + other grain
- proof = twice concentration of alcohol (90 proof = 45% alcohol)
Scotch: made from barley malt; aged in charred casks
Bourbon: from Bourbon Co., Kentucky – 51+% corn
Tennessee sour mash: similar to bourbon; filtered through charcoal
Rye: 51% rye grain
Straight whiskey: <80 proof; aged 2+ years in new charred barrels
Other Distilled BeveragesGin, Vodka – distilled to high percentage of alcohol
Gin: flavored with juniper “berries” (fleshy cones)
Vodka: malt, grains, potatoes (variously mixed)
Rum: distilled from molasses or sugar cane juice
Tequila, Mescal: Mexico, produced from Agave