Beer production
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This document summarizes the beer production process, which includes malting, kilning, milling, mashing, boiling the wort, fermentation, finishing, aging, maturation, and carbonation. During malting, barley grains are soaked, germinated, and dried. Milling crushes the grains. Mashing involves mixing the grist with warm water to produce sugars and flavor components. The wort is boiled with hops added for flavor and sterilization. Fermentation converts sugars to alcohol and carbon dioxide using yeast. Finishing involves aging, clarifying, and carbonating the beer.
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All potable alcoholic liquors obtained by the process of distillation,(such as whiskey, brandy, rum and gin) but excludes fermented and malt liquors, such as wine and beer.
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Whiskey is classified as a spirit made from cereal starch, the manufacture of which involves hydrolytic breakdown of the starch into fermentable sugars, followed by fermentation, distillation and maturation.
The whiskey fermentation is carried out with a known strain of S.cerevisiae. This yeast is available in dry and wet form from commercial producers of yeast.
HISTORY OF WHISKEY: The term whiskey is derived from the Gaelic word for Water and is called uisge- beatha in Scotland that means “water of life”.
The exact origin of whiskey is not known, but the method of whiskey production was known to the people of Scotland, Irish, Coruish and Welsh since 800 BC.
The Arabic chemists developed the method of distillation and made the first real distilled beverage known as alembic. The distillation was practiced by achemists in Europe and this art of distillation became known to many 13 and 14 centuries.
The first written record of whiskey comes from 1405 BC in Ireland , where it was distilled by the monks.
Raw Materials: Barley
Yeast
Water
Peat
Cask
MALTING Steeping
Germination
Kilning
Cooking and Cooling
Milling
Mashing
Fermentation
Distillation
Continuous column system
Batch or pot still system
Maturation
Blending
Bottling
Various types of whiskey : Depending on the variation in grain, production conditions and locations, a number of types or brands of whiskies exists in the alcoholic beverage market.
Smoky scotch whiskey
Malt whiskey
Grain whiskey
Irish whiskey
Rye whiskey
Corn whiskey
Bourbon whiskey
Canadian whiskey
Light whiskey
Blended whiskey
Fermented alcoholic beverages
Fermented alcoholic beverages can be broadly categorized into sugar-based or starch-based types. Sugar-based types include fruit wines, basi (Philippine sugarcane wine), and lambanog (Philippine coconut wine). Their production involves preparing and fermenting various fruits or plant saps. Starch-based types include rice wines like tapuy and sake, beer, and whiskey. Tapuy is a traditional Philippine rice wine while sake is a Japanese rice wine made from fermented steamed rice. Beer is produced from malted barley, water, hops and yeast through mashing, boiling, fermenting and packaging processes. Whiskey involves distilling fermented grains like corn or
beer processing and health benefits.
Beer is made from fermented malt flavored with hops. The process involves malting, milling, mashing, lautering, boiling, fermentation and conditioning. Beer comes in varieties like ales and lagers. Moderate beer consumption provides health benefits such as preventing cancer and heart disease, increasing bone density, controlling diabetes, and improving digestion. Beer contains vitamins, minerals, antioxidants and other compounds that are beneficial if consumed in moderation.
fermented beverages_beer.pptx
This document discusses fermented beverages, specifically beer. It provides an introduction and definition of beer, outlines the history of beer brewing from ancient Sumerians to modern times, and describes the brewing process from malting to fermentation to bottling. The document also discusses beer composition, types of beer, factors affecting quality, top producing companies, and the benefits and disadvantages of beer consumption.
Beer production
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.
Bch412 alcoholic fermentation
Alcoholic fermentation converts sugars into ethanol and carbon dioxide through the metabolic process of yeasts. The major reaction is glucose transforming into carbon dioxide and ethanol. Beer production involves malting grains such as barley to activate enzymes, mashing to extract soluble substances, boiling with hops, fermentation using bottom- or top-fermenting yeasts, conditioning, and packaging. Factors like temperature, oxygen supply and sugar content affect fermentation.
fermented beverages_beer.pptx
The document discusses fermented beverages, specifically beer. It begins with definitions of beer and a brief history of brewing from ancient Sumeria and Egypt to modern times. It then describes the brewing process which involves malting, milling, mashing, boiling, fermenting and conditioning beer. The document also discusses beer composition including water, malt, barley, hops and yeast. It notes some top beer producing companies and both the benefits and disadvantages of beer consumption.
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Processing and preservation of Beverages with videos
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FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
FERMENTATION: TECHNIQUE USED FOR THE PRODUCTION OF FOOD BY MICROBES
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This document discusses various ways that whey, a byproduct of cheese production, can be utilized. It is commonly used as animal feed but can also be concentrated, dried into powder, or processed into protein concentrates. Further processing can produce refined lactose, ethanol, organic acids, yeast products, biogas, hydrogen, or electricity through microbial fuel cells. The highest value applications involve separation or fermentation processes to extract high value components from whey for use in foods, pharmaceuticals, or energy production.
Fruits and vegetables waste utilization
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
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Microbial flavors production
This document discusses microbial flavors produced by microorganisms through metabolic processes. It describes several types of flavor compounds produced, including lactones, alcohols, aldehydes, and methyl ketones. Methods for microbial flavor production are outlined, such as de novo synthesis, biotransformation, and enzymatic methods using microbes like yeast, bacteria, and fungi. Examples of specific flavor compounds produced through these methods and the microbes involved are provided. Advantages of microbial flavor production are noted. The current status and market for microbial flavors is briefly summarized.
Microbial colors
Microbial pigments can be produced by microorganisms like bacteria, algae, and fungi through solid substrate or submerged fermentation. These natural pigments are promising alternatives to synthetic colors which are toxic. Various screening methods like Raman spectroscopy and mass spectrometry can be used to identify pigment-producing microbial strains. Microbial pigments have advantages like stability, potential health benefits, and ability to be produced sustainably. Future research focuses on genetic engineering to improve pigment yields and utilizing waste materials as substrates.
High fructose syrup and maltose syrup Production
This document discusses high fructose corn syrup (HFCS) and maltose syrup. It describes the process for making HFCS, which involves processing corn starch with enzymes like amylases and glucose isomerase to convert glucose into fructose. An alternative method uses inulinase enzymes on inulin to produce 95% fructose yield. Maltose syrup is made through a process of mixing starch with water and enzymes like amylases, then filtering, concentrating, and crystallizing to produce a syrup high in maltose. Both HFCS and maltose syrup are used as sweeteners in food production.
Glucose syrup and invert syrup Production
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
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The document summarizes the production processes of yoghurt and kefir. Yoghurt is made by fermenting milk with bacteria that convert lactose into lactic acid. The milk is standardized, pasteurized, homogenized, cooled, inoculated with cultures, fermented, cooled, flavored, and packaged. Kefir is made by inoculating milk with kefir grains containing bacteria and yeast. The microbes produce a polysaccharide that causes the milk to thicken during fermentation. Kefir grains are separated and reused in the process.
Indian fermented foods
This document provides information on traditional Indian fermented foods. It begins with an introduction on fermentation and the benefits it provides foods. Some common Indian fermented foods are then described, including dosa, idli, and dhokla made from rice and legumes, and dairy products like curd, shrikhand, buttermilk, and yogurt. The microorganisms involved in fermenting these foods are noted. Fermented pickles and vegetables like gundruk and sinki are also discussed. The document concludes with brief descriptions of fermented fish products in India like ngari and hentak.
Culture dairy and cream Production
This document discusses cultured dairy milk and cream. It begins by defining cultured dairy milk as fermented milk produced using lactic acid bacteria. It then describes the composition and types of cultured dairy milk products. The main types discussed are cultured buttermilk, Bulgarian buttermilk, acidophilus milk, kefir, kumiss, cultured sour cream, and yogurt. Manufacturing processes are provided for some products. The document also discusses cultured cream, describing types like creme fraiche, sour cream, and clotted cream. It concludes by noting the advantages and disadvantages of cultured dairy products.
Cheese production by Ayan Santra
- Cheese is produced from milk through coagulation of the casein protein using rennet or lactic acid bacteria, which results in curds that are further processed (e.g. pressed, aged).
- The basic steps of cheese production are receiving/standardizing milk, adding cultures/rennet, coagulation, cutting/cooking curds, pressing/drying, and aging.
- There are various types of cheese classified by moisture content and aging process, from soft (high moisture) to hard/very hard (low moisture).
Lactic acid fermented foods
This document summarizes information about lactic acid bacteria and fermented foods. It discusses how lactic acid bacteria play an important role in food fermentation and preservation through producing lactic acid. Common fermented foods produced with lactic acid bacteria include sauerkraut, pickles, yogurt, cheese, buttermilk, kimchi, idli and dosa. The document provides details on the microorganisms involved and production processes for several of these fermented foods.
Lactic acid Production
Lactic acid can be produced through fermentation by microorganisms. It has various industrial uses, especially in cosmetics, pharmaceuticals, chemicals, food, and medical industries. Lactic acid fermentation occurs in wooden fermenters of 25-125 klt capacity using organisms like Lactobacillus kept at temperatures between 30-50°C depending on the species. The pH is maintained between 5.5-6.5 through additions of calcium carbonate or hydroxide and the fermentation takes 5-10 days to complete. Purification includes filtration, acidification, washing, evaporation and passing through ion exchange resins to obtain 50-60% pure lactic acid.
Citric acid Production
Citric acid is a natural organic acid found in plants and animals. It is widely used in food and pharmaceuticals, with global production estimated at 736,000 tons per year. Historically, citric acid was first isolated from lemon juice in 1874. Commercially, it is produced using the fungus Aspergillus niger via submerged, surface, or solid state fermentation processes. Submerged fermentation, accounting for 80% of production, involves growing A. niger in a liquid medium in batch, continuous, or fed-batch systems. Citric acid is then harvested through precipitation, extraction, or adsorption/absorption methods.
Vinegar Production
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Wine Production
Wine is produced through a multi-step process involving harvesting grapes, crushing and extracting juice, fermenting the juice into alcohol, aging and blending, and finally bottling. Key steps include crushing grapes to extract juice sugars, inoculating the juice with yeast to convert sugars to alcohol through primary and secondary fermentation, aging and developing flavors, removing solids and particles, and bottling the finished wine. Distilled spirits like whiskey and brandy involve additional distillation of wine.
Whisky Production
The document discusses the process of whisky production. It involves malting barley grains, mashing and filtering the grains, boiling wort, fermentation using yeast, double distillation to increase alcohol concentration, aging the distilled alcohol in oak barrels for 3-4 years, and finally blending and bottling the aged whisky. Key steps are malting, fermentation, double pot distillation, aging in oak barrels for several years to develop flavors, and blending to produce the final whisky product.
Vodka Production
Vodka is produced through fermenting and distilling grains or vegetables to extract alcohol, which is then purified and diluted with water. The production process involves mashing the raw materials to convert starches to sugars, sterilizing and inoculating the mash with yeast to facilitate fermentation, distilling the resulting liquid to separate alcohol from other compounds, and bottling the diluted alcohol. Modern technologies have automated many steps but the basic process remains the same.
Rum Production
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
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Beer production
- 1. Beer production by Ayan santra
- 11. malting • Barley grains are first cleaned and then soaked in water for about 2 days. Then excess water is drained away and the barley are incubated for 4-5 days to allow germination • it allow the formation of highly active α-amylase, β-amylase and proteases enzymes as well as various flavor and color components • Malt adjuncts: • Barley contains considerable amount of protein.which make the final beer dark and unstable. Therefore, protein t should be diluted by adding additional starch or sugary materials. • Such sugary or starchy materials are called malt adjuncts and includes dextrose sugar syrup.
- 12. Kilning: • The germinated seed are then killed by slow heating at 80° . • Furthermore, if kilning temperature is higher, darker will be the beer produced
- 13. milling • The dried barley grains are then crushed between rollers to produced coarse powder called grist
- 14. Mashing: • Grist is mixed with warm water and maintained at 65°C for about 1 hour. • starch is hydrolyzed by amylase enzyme to produce single sugar, maltose, dextrose etc. similarly, protein is hydrolyzed by proteolytic enzymes into small fragments and amino acids. • The degree of enzymatic hydrolysis is strongly depends on pH and temperature. β-amylase has optimum activity at temperature 57-65°C whereas α-amylase has optimum activity at temperature 70-75° • The liquid obtained by mashing is called wort..
- 16. Boiling of wort: • wort is bolied with stirring for 2-3 hours and hop flowers are added at various interval during boiling. • Reasons for boiling of wort: • For extraction of hop flavor from hop flower • Boiling partially hydrolyze protein and help in removal of protein • Boiling inactivates enzymes otherwise causes caramelization of sugar • Boiling also sterilize and concentrate the wort
- 18. Fermentation: • inoculation are obtained from previous fermentation tank by treatment with phosphoric acid, tartaric acid to reduce the pH and bacterial contamination. • Fermentation is usually carried out at 14° Fermentation usually completes in 14 days. • During fermentation yeast converts sugar mainly into ethanol and CO2 some amount of glycerol and acetic acid. • CO2 liberated can be collected for later carbonation step. • CO2 evolution is maximum by fifth day of fermentation, there is no evolution of CO2 by 7-9 days because yeast cells become inactive and flocculate. • Most beer contains 3.5-5% alcohol.
- 19. Finishing, Ageing, Maturation and Carbonation: • The young and green beer is stored in vat at 0°C for several weeks to several months. • During this period, precipitation of protein, yeast, resin occur and beer become clear. • Ester and other compounds are also produced during ageing which gives taste and aroma. • After ageing, the beer is carbonated by carbondioxide of 0.45-0.52%. • The beer is then cooled, clarified, filtered and packed in bottles, barrels and cans