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Alcoholic beverages

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  • 1. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  • 2. ALCOHOLIC BEVERAGE CHART Fermented WINES - Table wine - Fortified wine - Aromatised wine - Sparkling wine Beer - Ale - lager Sake(rice) Mead(honey) Pulque(cactus) Distilled -Rum -Tequila -Vodka -WhISKY -Gin -Brandy -Liqueur Processed Cocktail
  • 3. Ingredients used in making alcoholic beverage Source Fermented Distilled Grains  Barley beer whisky  Rye rye beer whisky,vodka(polland)  Corn chicha,corn beer  Wheat wheat beer  Rice Sake scotch,irish Rye bourbon whisky,vodka vodka,wheat whisky
  • 4. continued JUICES fermented  GRAPE  WINE apple  Peer  Plum cider perry wine plum wine  distilled brandy cognac,armagnac apple brandy, calvados poire william-pear brandy Slivovitz Vegetables  Juice of ginger root  Potatoes ginger root potato beer  Sugarcane  Agave pulque  vodka Rum Tequila
  • 5. Alcoholic Content Beer 5-8% Wine 9-22% Spirits -are distilled after fermentation to increase alcoholic content ,20%-90% Alcoholic beverage- any drink which contains alcohol from 0.5%-48% in india and 0.5%-95% in world standard
  • 6. Fermentation In this process sugar reacts with yeast at certain temperature and produces ethyl alcohol,carbon dioxide and energy  Distillation  In this process alcohol gets evaporated from a liquid, based on different boiling points- water boils and evaporates at 100 and alcohol at 76c.The alcohol vapour rises and is collected in a funnel in the form of droplets back in liquid form with the help of condensation process.
  • 7. Alcoholic Strength Proof  Alcoholic Proof is a measure of how much alcohol(ethanol) is contained in an alcoholic beverage HISTORY  Before 17th century british defined alcohol content in terms of proof spirit.They use to mix equal quantity of gunpowder and spirit and flame it ,if mixture fail to ignite it was considered as weak spirit .If burnt brightly it was considered too strong but if burnt evenly with a mild blue flame it was considered safe to drink,and if it did not burn was considered too weak or underproof
  • 8. European Union Proof system  The European union follows recommendation of the organisation International de Metrology legal(OIML) OIML provides standards for measuring alcoholic strength as % by volume.Since british system was complicated a new system was invented by joseph gay lussac in which degree and % meant same  Acc to gay lu ssac 100* meant 57.1%alcohol by strength.       A spirit is 100*proof which contains 57.1%alcohol by volume at 60*f IN Case under proof spirit it is subtracted from 100 ie 100-25=75* IN case of overproof it is added 5 ie 105 Suppose it is 25* then up spirit is 75* Acc to gay lussac 100 proof spirit is= 57.1% 1 proof spirit =57.1/100  75* proof spirit= 57.1 x 75/100= 42.8V/V United States of America IN US alcohol content is measured in terms of percentage of alcohol by volume(ABV) Here the alcoholic proof is twice the percentage of alcohol by volume when measured at a temperature of 60 F .In short 100 proof whisky means it contains 50% alcohol by volume
  • 9. United Kingdom Since january 1980,the Uk has used the ABV standard to measure alcohol content as prescribed by one european union
  • 10. CONVERSION 1 .B.P to GL BP*4/7=GL 2 . BP to USA BP*8/7=USA 3.GL to USA GL*2=USA
  • 11. THANKS DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com