The document discusses various fermented alcoholic beverages including beer, wine, sake, and fruit wines. Beer is made from barley, hops, yeast, water, and sometimes sugar. The document outlines the ingredients and brewing process for beer as well as the differences between ales and lagers. Wine is produced through fermentation of fruit juices, especially grapes. Sake is a Japanese alcoholic beverage made from fermented rice and has a unique production process using koji mold. Fruit wines are produced through similar steps of preparing and fermenting various fruit juices.

1. Fermented Alcoholic Beverages

2. Ingredient of Beer
1. Barley
2. Hops
3. Yeast
4. Water
5. Sugar
Mesopotamia, clay tablets

3. Barley
• Mainly the barley (Botanical name- Hordium
vulgare) is used but can be produced from
wheat, rice combination of grains.
• The small amount of grain added along with the
barley is termed as “ADJUNCTS”.
• Adjunct can be added up to 35% but higher the
adjunct, lower cost, body and flavour
• German beer are made from 100% barley

4. Barley

5. • It has two enzymes
• CYSTASE – convert the insoluble starch
to soluble starch,
• DIASTASE- convert the soluble starch to
sugar

6. Hops
• These are cone or flower, obtained from
perennial plant called Hop vine, 20 meter in
height, last for around 20 years.
• Botanical name is “Humulus lupulus”.
• Cone or flowers of female species is used for
beer making.

7. Cont..
• Cone called STROBLLE – light green –
60-80 % moisture
• They are dehydrated in chamber called
OAST HOUSE.
• Best hops are Bavarian hops comes from
Germany and Czechoslovakia.
• In India they are produced in Himachal
Pradesh.

8. Reasons- Uses of hops
• Flavour
• Preservative
• Antiseptic
• Aroma
• Clarifying agent

9. • Saccharomyces cerevaciae – Top fermenting
yeast work at 15 –19˚C & settle at top of wort
after doing the fermentation. Hence top-
fermenting beer is drunk at 15- 19˚C.
• Saccharomyces carlsbergeneces – Bottom
fermenting, settle in bottom of wort after
fermntation , work at 2-6˚C hence these beers
are taken at 4-5˚C.
Yeast

10. Water
• The body of beer consist of 90% of water. The quality
and mineral content affect the character of brew.
• Water contains six main salts namely bicarbonate,
sodium, chloride, calcium, magnesium and sulphate.
• High level of carbonate will produce acidic mash,
which will reduce the extraction of sugar from malts
• Too much sulphur will give bitterness in brew.
• Magnesium is a essential ingredients for yeast.

11. Sugar
• To speed up the fermentation.
• To reduce the bitterness.
• To give colour in the form of caramel.
• To cause secondary fermentation.

14. Lager
Fermented at 8-12°C
Bottom fermentation
S. carlsburgensis and
S. uvarum
Long brew cycle
Usually brewed between
4-13°C
Pale in color
Lighter in taste
Lower in alcohol
Served cold, 4-7°C
Types of Beer
Ale
Fermented at 18-25°C
Top fermentation
S. cerevisiae
Quick brew cycle
Usually brewed between
15-25°C
Darker in color
Fuller body taste
Higher in alcohol
Served not too cold,
10-14°C

17. east on the outside of grapes B. Lehane, Power of Plants, McGraw Hill.
New York. 1977

18. 1. Preparation of fruit “must”
2. Fermentation
3. Harvesting
4. Bottling
5. Aging
Steps in Fruit Wine Production

20. Sake
Sake is a Japanese drink which is obtained from their main crop rice.
Aspergillus oryzae (a mold)
Saccharomyces cerevisiae (a yeast)
• Made from the following ingredients: rice, water, yeast, and a mold
known as koji-kin or Koji mold.

21. Steps in Sake Production
1. Washing and soaking of rice
2. Steam-cooking of rice
3. Koji preparation
4. Preparation of moto mash
5. Preparation of moromi mash
6. Pressing
7. Filtration
8. Pasteutization
9. Aging
10.Bottling

22. • The mold Aspergillus oryzae is sprinkled onto
steamed rice, which is allowed to ferment for 5–
7 days.
• After this initial fermentation period, water and
Saccharomyces cerevisiae are added to the koji
(rice and mold mixture) and allowed to incubate
at 4°C for about 7 days.
• This is called the moto mash.

23. • Over the next four days, a pre-incubated
mixture of steamed rice (90 kg), fermented
rice (90 kg) and water (440 L) are added
to the fermented mixture in three series.
• The resulting mixture is now called the
main mash or moromi mash.
• The moromi mash then ferments at ~15-
20°C for 2–3 weeks.

25. • The alcohol content differs between sake, wine, and
beer.
Wine 9%–16% ABV
Beer 3%–9% ABV
Sake (undiluted) 18%–20% (often lowered to
about 15% by diluting with
water prior to bottling).