production storage and packaging of beer wine and spirit beverages

1. Production of Beer, wine and spirits
Sunjeet ,Khuda Bakhsh, Hafiz
ansab,M.Awais and Fawad Kaleem

2. Production of Beer
• Beer=bibere meaning to drink
• Process known as brewing
• Converting sugared water to fermented liquid

3. Sources
• Barley
• Maize
• Millet
• Sorghum
• Rye
• Wheat
• Most important is barley

4. What’s in a Beer?
• BARLEY – the body & soul of beer
• YEAST – the life of beer
• HOPS – the spice of beer
• WATER – the integrity & purity of
beer
• ADJUNCTS – Additive grains like rice
or corn, fruit or spices

5. Types of Barley Beers
• Top fermented beer
• fermented with ale yeast
• Bottom fermented beer
• ‘lagered’ yeast

6. Raw Materials for Brewing
• Barley malt
• Adjuncts
• Hops
• Water
• Brewer’s yeasts
–Saccharomyces uvarum
–Saccharomyces cerevisiae.

7. Fermentors
• Batch fermenters
• Open ended fermenters
• Close cylindrical fermenters
• Anaerobic fermentation
• Facultative anaerobic yeast

8. Brewery Processes
• Malting
• Cleaning and milling of the malt
• Mashing
– Alpha-amylase 70°C 5.8 pH
– Beta-amylase 60-65°C 5.4pH
• Mash separation( filtration )
• Wort boiling treatment
• Fermentation(top & bottom fermentation )
• Storage or lagering
• Packaging

9. Beer Defects
• Biological turbidities
Yeast
Bacteria
• Physico-chemical turbidities
• Hazes induced by metals.(as catalyst)
• Protein-tannin hazes
• Polysaccharide sediments.
• Oxalate hazes and sediments.

10. Production of wine
• GRAPE WINES
• product of the “normal alcoholic fermentation
of the juice of sound ripe grapes”
• Vine = derived from Vitis vinifera.

11. Sources
• Citrus
• Bananas
• Apples
• Pineapples
• Strawberries
• Grapes which is most important

12. Fermenters and microbes
• Mostly open ended batch fermenter is used
• Close cylindrical fermenter can be used
• Saccaromyces cerevisiae var, ellipsoideus
• Sacch. fermentati, Sacch. Oyiformis
• Optimum temperature: 70-75°F

13. Processes in Wine Making
• Crushing of Grapes
• Fermentation
• Ageing and Storage(pomace,racking,color and
flavour development)
• Clarification(isinglass)
• Packaging(blending ,filteration)
• Wine Preservation(bisulphate, sterile
filteration)

14. Wine Defects
• Microbial contamination include
• Bactria
• Fungus
• Temperature can also effect its quality

15. DISTILLED ALCOHOLIC (OR SPIRIT)
BEVERAGES
• The distilled alcoholic or spirit beverages are
those potable products whose alcohol
contents are increased by distillation.
• These are hard liquor
• High alcoholic concentration
• Ranges from 0-50 % or more

16. Process
• Step 1: Milling. The raw material is ground
into a coarse meal
• Step 2: Mashing. The starch is converted to
sugar, which is mixed with pure water and
cooked
• Step 3: Fermentation. The sugar is converted
to alcohol and carbon dioxide by the addition
of yeast.

17. • Step 4: Distillation. The alcohol, grain
particles, water and congeners are heated.
• The alcohol vaporises first
• The vaporised alcohol is condensed to form
distilled spirits.
• Step 5: Ageing in wooden cask to develop
colour, taste and aroma
• Step 6: Blending of two or more spirits of
same category are combined

18. examples
• Vodka (rye)
• Gin (maize)
• Tequila
• Singani
• Rum (sugar cane )
• Whisky (cereal)
• Brandy(fruit)