This ppt will give you brief information about the preparation of an undistilled alcoholic beverage "beer" with the support of the research paper

1. A
Presentation
on
Production of Alcoholic Beverages
Masters
in
Biotechnology
By
Rashi Srivastava
R.No. :1900520545007
Institute of Engineering & Technology
An Autonomous Constituent Institute of Dr A.P.J. Abdul Kalam Technical
University ,
Lucknow, U.P.
September,2019

2. INTRODUCTION
 Alcoholic beverages are drinks that contain
ethyl alcohol.
 Ethanol in these drinks ranges from 1% to
60%.
 If a person drinks a significant amount of
Methanol than this product will ends up
turning into formic acid which get
accumulated in the body and reaches toxic
level.
 Ethanol can be lethal if the concentration is
above 460milligrams per 100milliliters of
blood.

3. What happens to Ethanol inside
the body?
 It is metabolized primarily in the liver. The
enzyme alcohol dehydrogenase converts it
into acetaldehyde.
 Acetaldehyde is further metabolized by
aldehyde dehydrogenase to acetic acid
and eventually to carbon dioxide and water.
 Alcohol elevates the inhibitory
neurotransmitter GABA(Gamma Amino
Butyric Acid) and reduces nerve signals
along that neuronal pathway.

4. Alcoholic beverages
Distilled
Have comparatively
high amount of
alcoholic
concentration
Fermentation is
followed by
distillation.
Undistilled
Have low amount of
alcoholic
concentration.
These are
fermented
beverages and are
not followed by
distillation.

5. Beer
 It is an undistilled alcoholic beverage which
have strength usually around 4% to 6%
alcohol by volume although it may vary
between 0.5% and 20%, with some breweries
creating examples of 40% and above in
recent years.
 Raw materials required for beer brewing are
water, malt, hops and yeast.
 Malt is being produced from cereal grains,
mostly barley.

6. General process of Beer
Production
Grinding
Mashing
Lautering
Wort boiling
Cooling
Fermentation
Storage
Filtration
Filling

8. Materials and Methodology
 RAW MATERIALS: Two 2-row barley (DWRB 101&
RD 2849) and one 6-row barley ( BH 959) were
collected by them Indian Institute of Wheat and Barley
Research, Karnal. The grains were partially cleaned
to impurities.
 MALTING: They had taken 100gm of each variety of
barley and then they start the malting process.
 STEEPING: It is done for 10 to 15 hours. Steep water
is added to cover the grain moisture content
increases from around 12% to between 40% & 45%.
It is done at 17ºC, 8 hours submerged, 10hours air
rest with 70% airflow, 8 hours submerged.

9. Continued…
 GERMINATION: During this starch are converted
into maltose sugar and mostly those enzymes are
activated they are favorable for beer production.
The grain bed is maintained at 15 to 18ºC for
96hours.
 KILNING: Reduces grain moisture content and
stop germination process. 5% by weight malt
moisture were left after 24 to 26 hours kilning
process. Initially the temperature was maintained
at 30ºC and lasts at 75ºC.
 DECULNING: Clums are removed after kilning.

10. Continued…
 MALT CLEANING: Mashing sieves were used by
them to remove impurities.
 MILLING & MASHING: The enzymes act upon the
starchy endosperm. Milling is done by using grinder.
Mashing is the process of immersing the milled
barley in water.
 LAUTERING/FILTERATION: The mash is separated
into wort and the residual grain.
 WORT BOILING AND YEAST PITCHES: The
enzymes are inactivated and remaining protein were
coagulated. Hops are added for bitterness. Yeast is
added to the cooled wort and kept for fermentation.

11. Continued…
 Primary fermentation is done at 12ºC-18ºC and
secondary fermentation is done at 35ºC.
 MATURATION: This is done to reduce the
concentration of diacetyl and acetaldehyde.
 FILTERATION & PASTEURIZATION: Filtration
was done by using whatman filter paper. The
pasteurization time for beer according to industries
is 62.8ºC for 30minutes.

12. Alcohol Percentage
S.NO. NAME OF VARIETY ALCOHOL
PERCENTAGE
1 RD2849 5.90
2 DRB101 5.20
3 BH959 3.80

13. Qualitative
test of alcohol
Ester test
Triidomethane
test
Ceric ammonium
nitrate test
Quantitative
test of alcohol
NMR
Spectroscopy
IR Spectroscopy
UV Visible
spectroscopy

14. Pros and Cons of Beer
Pros
• Aid against coronary heart disease.
• Accumulation of HDL cholesterol.
• Reduces risk of kidney stones.
• Protection against radiation.
Cons
• Beer belly
• Heartburn
• Blood pressure
• Intoxication/Impairment
• Dehydration
• Hangover