Classification of beverage

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Classification of beverage

  1. 1. Alcoholic BeveragesAlcoholic Beverages As per the Indian standard, alcoholicAs per the Indian standard, alcoholic drinks are those drinks, which containeddrinks are those drinks, which contained alcohol from 0.5 to 42.8% v/v alcohol & asalcohol from 0.5 to 42.8% v/v alcohol & as per world standard the range of alcoholicper world standard the range of alcoholic percentage is 0.5 to 95% v/v.percentage is 0.5 to 95% v/v.
  2. 2. FermentationFermentation  Biological reaction in which sugar react withBiological reaction in which sugar react with yeast at varied temperature (temp. varies as peryeast at varied temperature (temp. varies as per alcoholic drink produced) & produced ethylalcoholic drink produced) & produced ethyl alcohol, carbon di oxide gas, & energy.alcohol, carbon di oxide gas, & energy.  The maximum amount of alcohol produced willThe maximum amount of alcohol produced will be 12% – 13 % becausebe 12% – 13 % because as percentage ofas percentage of alcohol raises the yeast gets killed byalcohol raises the yeast gets killed by alcoholalcohol..  CC66 HH1212OO66 + YEAST = 2C+ YEAST = 2C22 HH 55 OH +2 COOH +2 CO22 ++ ENERGYENERGY
  3. 3. DistillationDistillation
  4. 4. CongenersCongeners  Along with evaporated alcohol some minuteAlong with evaporated alcohol some minute particles are also transferred to resulting alcohol.particles are also transferred to resulting alcohol.  These congeners are natural chemicals (EstersThese congeners are natural chemicals (Esters phenol, aldehydes, acids, ketones, minerals etc.)phenol, aldehydes, acids, ketones, minerals etc.)  The amount of congeners can be controlled inThe amount of congeners can be controlled in final product.final product.  Higher the proof, lower the congeners & viceHigher the proof, lower the congeners & vice versa. These congeners provides distinctiveversa. These congeners provides distinctive flavour to alcoholflavour to alcohol
  5. 5. Proof- Alcoholic StrengthProof- Alcoholic Strength  Ancient Method- Mixing of equal parts of gunAncient Method- Mixing of equal parts of gun powder and distilled alcohol then igniting it.powder and distilled alcohol then igniting it.  Bartholomew Sykes - 1818- Sykes HydrometerBartholomew Sykes - 1818- Sykes Hydrometer  BRITISHBRITISH 10010000 == 57%v/v57%v/v  U.S.AU.S.A 20020000 == 100%v/v100%v/v  Gay LussacGay Lussac Follows metric system which thatFollows metric system which that 404000 GL means 40%v/v alcohol.GL means 40%v/v alcohol.  OIML (Organisation Internationale de MetrologieOIML (Organisation Internationale de Metrologie Legale) expresses alcoholic strength as aLegale) expresses alcoholic strength as a percentage by volume of alcohol. Similar to GLpercentage by volume of alcohol. Similar to GL ScaleScale
  6. 6. Classification of Alcoholic BeveragesClassification of Alcoholic Beverages Beverages Alcoholic Non Alcoholic Non Distilled Distillted Refreshing Nourishing Stimulating Beer wine Cidar Perry Mead Gin Vodka Tequila Rum Brandy Whiskey Processed Liqueur Cocktail Bitters
  7. 7. Hangover CuresHangover Cures  Alka-Seltzer-Paracetamol and chemicals, whichAlka-Seltzer-Paracetamol and chemicals, which counter the effects of alcohol.counter the effects of alcohol.  ‘‘Hair of the dog’Hair of the dog’  Prairie Oyster- This is a traditional favourite,Prairie Oyster- This is a traditional favourite, made up of:made up of: 2 measures brandy2 measures brandy 1 egg yolk1 egg yolk 1 teaspoon wine vinegar1 teaspoon wine vinegar 1 dash Tabasco sauce1 dash Tabasco sauce 1 pinch cayenne pepper1 pinch cayenne pepper
  8. 8. Cont..Cont.. Herbal teaHerbal tea Bloody MaryBloody Mary UnderbergUnderberg ‘‘Hangover Over’- First take a ParacetamolHangover Over’- First take a Paracetamol Tablet and chase it down with fruit juiceTablet and chase it down with fruit juice blended with a banana and honey.blended with a banana and honey.

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