Beverage

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Part II:
FERMENTED DRINKS
Duong Thi Ngoc Diep, Ph.D
April, 2015
Definition:
Beverage is any potable liquid with or with
out alcohol that may satisfy thirst or
hunger, or may even provides pleasure
to the drinker.
Categories of Alcoholic Beverages
 Fermented Beverages (non-distilled alcohol)
 Wines
 Beers
 Distilled alcohol
 Spirits
 Liqueurs
 Mixed Drinks / Cocktails
Alcoholic beverage is classified by raw
materials or by year:
- From vine/grapes
- From grains
- From fruits or others: honey,
sugarcane, dates, milk, palm, berries,
pomegranates
- Year: XO, V.S, V.S.O.P

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Alcohol level:
Kefir: fermented milk, alcohol around 3%
Beer: 1-12%, usually around 5%.
Wine: 7-15% usually around 12%.
Liquors: about 15-30%
Spirits: usually between 30-55%
Some types of fermented drinks
1. Alcohols: liquors, spirits
2. Wines
3. Beers
4. Thuyû hoaøi saâm
5. Kombucha (Japan, Indonesia)
6. Nata de coco
7. Röôïu caàn
1. Fermented beverages (non-
distilled alcohols)
 Wine
 Beer
 Rượu cần
 Rượu nếp than
 Liquors: distilled from fermented rice, sticky
rice, cassava, corn…
 Whisky: distilled from fermented grain mash
(corn, barley, wheat…)
 Rhum: distilled from fermented molasses.
 Cognac: distilled from fermented grapes.
2. Distilled alcoholic group

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Cognac
 Famous brands:
Courvoisier, Hennessy, Martel, Remy Martin,
Bisquit, Hine, Camus, Denie Mounie, Monnet,
Otard, Augier, Comandon, Delamain, Exshaw,
Gautier Freres, Prunier, Salignac...
What is Cognac
 American call Brandy,
 French call Cognac.
 They are strong alcohols, which are distilled
from wine, by heating the wine up to 78.3 0C
and collecting ethyl-alcohol (ethanol).
Cellar for storing spirits
 Each type of Cognac is made in a certain
vintage.
 The alcohol is stored in a deep cellar.
 Cellar: poor in oxygen  does not make
cognac sour.
 The cognac is coded and dated before being
put in the cellar. After a few dozen of years, it
is opened for sale.
 Tannins from the oak container will react with
the substrates from the cognac. The reactions
result in an amber color and tasty alcohol.

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Tannins Ester
Amyl acetate : banana oil.
Amyl fomiate : plum flavor.
Ethyl fomiat : peach flavor.
Methyl salisylate : .
Isoamyl acetate : ripe banana.
Methyl fomiate : apple.
Ethyl butiraet and Ethyl propionate : pineapple.
Geranyl acetate : rose.
Methyl 2-aminobenzoate : orange flower.
Benzyl acetate : jasmine flower.
Barrel for containing Cognac
 Oak: tall and fine grain tree, does not let
water leak out during food storage, high in
tannin content.
 The plant for making barrel has to be up to
100 years old or more.
 Young oak gives less tasty cognac.
COURVOISIER

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[*] HENNESSY
 Sir Corkman Richard
Hennessy, an English,
established in 1865.

[*] MARTELL
 Popular brandy in
Vietnam.
 Founded in 1715.
 Better quality than
Hennessy
[*] REMY MARTIN
 Tasty as Martell
Whisky
 Brands:
Red (Black) Label, Johnnie Walker

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WAY TO CHOOSE AND
EVALUATE A BRANDY
1. Classes of a spirit
 3 Stars (***) (some time coded as V.S) is a youngest
brandy, but it is most consumed, providing the most
profitable, because the price is acceptable to many
consumers. This brandy is from 3 to 5 years old.
 [*] V.S.O.P (Very Special Old Pale): Pale is color of a
high-grade spirit, with age from 7 to 10 years.
 X.O (Extra Old): 20 – 35 years old.
 Extra, Extra Vieiille or Grande Reserve: These are
special spirits preserved from 45 years upwards.
Alcohol
1. General concept about ethylic (C2H5OH)
 Colorless liquid, lighter than water.
 Aromatic, spicy.
 Soluble in water. Density: d20 = 0,7894
 Boiling temperature: 780C
 Application fields :
 Plastic industry, flavorings, adhesives, paints,
varnishes, food, solvents, rubber.
 In the food industry: used as a refreshment, its
fermentation technique is applied to produce rice
alcohol, bread, and dumplings.
Metabolism
C6H12O6 → 2 CH3CH2OH + 2 CO2
Major Reaction: Glucose to Carbon Dioxide and Ethanol
Beneficial effects of alcohol if taken in moderate
dosage:
 Relaxing
 Stimulates the senses and appetite
 Heightening pleasure
 It provides a sense of euphoria (intense
felling of well-being)

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Negative effects of alcohol if taken in too much dosage:
 It impairs motor ability
 It impairs muscular coordination
 It impairs eyesight
 It impairs night vision
 It delays reaction time
 It controls inhibitions
Sickness due to alcohol:
 Cirrhosis, inflammation of the liver or liver cancer. It
impairs the ability of the liver to filter waste materials in
the body.
 Gall Stone, it is the presence of uric acid crystals in the
gall bladder. It impairs the release of the bile that helps
digestions.
 Kidney stone, it is the presence of uric acid crystals in the
kidney. It impairs the ability of the kidney to release
waste materials from the body.
Blood Alcohol Content
The level of alcohol in the blood base on the
body weight, gender, number of drinks and the
number of hours and how does it affects brain
functions.

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BAC % Effects:
0.02% You may feel relaxed and might experience slow
reaction time.
0.04% Your vision is affected.
0.08% Your coordination decreases and your driving skills are
impaired. This is the legal drinking limit. You are legally
intoxicated and it’s illegal to drive in the U.S.
0.10% Your speech may become slurred. Lost of coordination
and judgment.
0.15% You may stumble when walking and may have trouble
standing up.
0.30% You might vomit and probably pass out.
0.40% You may pass out (unconscious) and may go into a
coma (unconsciousness lasting more than six hours).
Over
0.40%
Alcohol poisoning and death can occur. Your breathing
might stop. This is the lethal blood alcohol level.
Ethylic distillation Distillation tower
Manually alcohol distillation
 Alcohol distillation at Gò
Đen
 Storage jars with more
than 100 years old.

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Traditional fermented spirits
*Rượu cần.
* Rượu sake
FERMENTATION PROCESSING FOR RƯỢU CẦN
Cooking rice
Mixing of cooked rice and rice husk
Storing in papoose
Well-mixing with a special yeast
cake powder
Anaerobic fermentation in big-bellied jar (30 days )
Final product
Biomass growth (Aerobic
condition)
Fermentation (
Anaerobic condition)
Special yeast cake from K’HO minority
Rice “Đòng” tree “Me kà zút” tree
Soaking
Draining
Smashing
Rice powder
Chopping
Drying
Powder
Smashing
Simmering
First extract
Waste
Mixing
Rolling into balls
Yeast cake
Storing 2-3 days
Sun drying 3-5 days Storing on kitchen
frame
Special yeast cake
“Đòng”

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“Me kà zút” Special yeast cake from K’Ho minority

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THUỶ HOÀI SÂM - KOMBUCHA
 Thuỷ hoài sâm: made from a mixture of sugar,
tea and a symbiosis between yeast and acetic
bacteria (called vinegar scum – “sâm”).
 The product is made by 02 fermentation
processes: alcoholic (yeast) and vinegar (acetic
bacteria) fermentations. To collect the starter,
tea extract water is mixed with sugar (6-7%)
and vinegar scum.
Kombucha

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Vitamin-Shoppe-Kombucha-500-mg-100-capsules
Kombucha Kombucha
SCOBY- "symbiotic culture of bacteria and
yeast."
SCOBY- "symbiotic culture of bacteria and
yeast."
SCOBY infected with mold should not be used for making
KOMBUCHA

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Nata de coco production
Mature coco nut juice
Mixing
Biomass harvesting
Surface fermentation in 7-8 days
Pasteurization
Final product
Nata de coco production 
Slicing
Repeated soaking & washing with water
Soaking and cooking with sugar syrup
Mixing with sugar syrup and flavorings
Biomass growth 
Acetobacter xylinum
Sugar 5%
Sulphat amon 0,5%
DAP 0,2%
Acid acetic 1,2%
Cellulose of Acetobacter xylinumCellulose of cotton

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Cellulose of Acetobacter xylinumCellulose of cotton Cellulose of Acetobacter xylinumCellulose of cotton
http://www.bellavistaranch.net/aging.html

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WINEWINE
PRODUCTIONPRODUCTION
Duong Thi Ngoc Diep, Ph.D
April, 2015
Contents
 Introduction
 Wine processing
A. Introduction
 Wine is a fermented
beverage from grapes
or other fruits.
 Non-distillation
alcoholic drinks.
Ethanol concentrations
are in the range of 7 -
15%.
 1. Using red wine often
can control aging
process.
 2. Wine is good for
heart.
 3. Wine has antibiotic
activity.
 4. Wine with oak is a
good combination for
anti-cancer.
Wine and human health

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Wine and human health
Compositions of a grape
Wine and human health
Wine and human health
Gallic acid
Wine classification
Based on:
 Color
 Sweetness
 Fermentation
 CO2 level
 Producer

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1. Color
 White wine: made from green-skin grapes or
grapes juice.
 Rose wine
 Red wine: made from purple-skin grapes.
Wine classification
2. Sweetness
 Dry wine: all sugar is converted to alcohol.
 Semi-dry wine:
 Sweet wine (dessert wine): short fermentation
time or using low-alcoholic producing yeast.
Wine classification
Muscat grape
3. Fermentation
 Natural wine
 Fortified wine: High alcoholic wine
4. CO2 level
 CO2 containing wine: Sparkling wine
 Non- CO2 containing wine: de-gas
wine.
5. Producer
 Country: French, Australian, Belgium…
 Region: Bordeaux, California…
Wine classification
Bubbles from rose
champagne
B. Production
 Materials
 Yeasts
 Factors affecting
yeast’s
fermentation
 Production process

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Materials
 Main material:
grapes
 Others: pineapple,
apricot, strawberry,
mangoes….
 Grapes for wine production is mainly from
Europe (Vitis vinifera)
14
Materials
Vitis vinifera
Vine fields in France
15
Material quality
 Ripe, non-crushed/damaged fruits.
 Fruits are harvested based on Brix, acidity, pH
(0.65% acid, 23o Brix, pH = 2.7 – 3.8).
 Color and taste of wine depend on vine variety.
 Species for white wine processing (green-skin
grapes):
 Airen, Palomino, Sauvignon Blanc, Ugni Blanc
 Species for red wine processing (black-, red-, purple-
skin) grapes :
 Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot
Noir ..

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Material
Airen Palomino Ugni Blanc
Cabernet Sauvignon Merlot Cabernet Franc Pinot Noir
Sauvignon Blanc
Grape chemical composition
 Water: 70 - 80%.
 Sugar: 10 - 25% (mainly are glucose, fructose, and
saccharose).
 Organic acid: 0.5 - 1.7% (mainly are tartaric acid).
 Protein: 0.1 - 0.9 %.
 Pectin: 0.1 - 0.3%.
 Minerals: 0.1 - 0.5%.
 Vitamin C, B1, B2, PP.
 Pigments: anthocyanin.
Grape yeasts
 Natural yeast: on fruit skin.
 Pure yeasts: from labs.
 Concentration for use:
 Fresh Saccharomyces cerevisiae cells (106-
107 cells/ml)
 Lyophilized form: dissolved in warm water
400C, stand in 15 minutes, well-stirred yeast
solution introduced into "must".
Yeast cultures
Saccharomyces cerevisiae Saccharomyces bayanus

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Yeast on the outside of grapes B. Lehane, Power of Plants, McGraw Hill.
New York. 1977
Factors affect on yeast
 Oxygen
 Temperature
 Sugar content
 pH
• ● Alcohol fermentation is an anaerobic
process,
• ● However, the initial stage of the
fermentation: biomass growth  required
more O2 to the “must”  aeration.
1. Oxygen
 Temperature affects the yeast, fermentation
process and product quality.
 Temperature for white wine fermentation:
18-200C.
 Temperature for red wine: 250C - 290C.
2. Temperature

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 Juice pH: 2.7 - 3.8  yeast still active.
 Optimal pH of yeast: 4 - 6
 In winemaking industry, prepared juice
has pH from 3 to 3.5.
3.pH
 If the sugar content of grape juice: 10 - 25%
 the fermentation process is normal.
 If the sugar content > 25%, the fermentation
speed is slower.
4. Sugar
White wine processing
Step 1 : Juice extraction
Grapes
Classification
Washing
Destemming
Tearing & crushing
Sulphite treatment
Water
NaHSO3
Pressing
Pressing
Water
Sulphite treatment
Depositing
NaHSO3
Damaged fruits
Stems
Wet residues
Dried residues
ResiduesPectinase
Juice Sugar, vitamins,
tannin…
Step 2: Fermentation
Primary fermentation
Grape juice
Depositing
Secondary fermentation
Incubation
Crude filtering
Fine filtering
Labeling,
packing
Bottling
Final
product
Yeasts
Multiplication Sugar, vitamins,
tannin……
Bottles,
stoppers
Packs,
labels
Residues
Sterile O2
CO2
CO2
Residues
Yeasts
Diatomite

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SO2
SO2
RESIDUES
YEAST
RESIDUES
YEAST
FINAL PRODUCT
BOTTLING
GRAPES
WHITE WINE
DESTEMMING AND PRESSING
JUICE INCUBATING & DEPOSITING (OPTIONAL)
PRESSING
JUICE FERMENTATION
RED WINE
GRAPES
DESTEMMING AND PRESSING
JUICE & PEEL INCUBATING
FERMENTATION
PRESSING
BARELL
MALOLACTIC FERMENTATION-INCUBATION (OPTIONAL)
STORAGE (IN OAK BARELL)
STABILIZATION - DEPOSITING
FILTERING
FINAL PRODUCT
Red wine production
1. Harvesting
2. Crushing
3. Fermentation
4. Pressing
5. Filtering
6. Incubation
7. Blending
8. Bottling
Grapes harvesting
 Grapes for red wine fermentation:
 Soluble content: 19 - 22%
 Acid content: 0.8 - 1%.
 Grapes for white wine fermentation:
 Soluble content: 23%
 Acid content: 0.65%
 Harvest time is decided based on the fruit
color and taste. Grapes harvesting
32

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 Destemming system:
strips the stems from
the grapes and crushes
the grapes.
Crushing and pressing
The conveyor is classifying the fruits. The classified fruits are then
conveyed to a Destemmer.
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 Crusher
Crushing
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Grapes after destemming
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Crushing
Crushing
 By feet
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Pressing
 After being crushed, the grapes are mixed to
a mixture of “skin + pulp + seed” called
"Must".
 This “must” is then pressed to obtain juice.
“Must” residue is further squeezed to collect
the remained liquid.
 White wines: Fermentation of the juice
collected from “must”.
 Red wine: Direct fermentation on the “must”.

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Pressing
Hand-operating presser
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“Must”
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“Must” treatment
1. Cooling
Purpose:
Slowing down the oxidation of pigments and
phenolic compounds.
Procedure:
“Must” is kept at temperature of 15-200C in 1-
2 days to slow the oxidation and fermentation
down and enhance the exchange between
peel and juice.
2. Check and adjust the acidity and sugar content if
necessary.
Juice:
Sugar: 10 - 15%,
Acid: 6.5 - 7g/L,
pH: 3.4 - 3.6 is the best
Low-acid: wine lacks strong taste and has short
shelf life  Supplement of tartaric acid to balance
the acidity.
“Must” treatment

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3. SO2 treatment:
SO2 prevents the growth of bacteria, mold, wild
yeast and oxidation reactions.
SO2 is often used as: sodium metabisulphite
Na2S2O5, potassium metabisulphite K2S2O5.
Dosage:
20 - 30 ppm for a good “must”.
75 - 100 ppm for a bad “must’.
“Must” treatment
4. Nutrients addition
Purpose: To provide additional nutrients for a
strong and complete fermentation process.
Supplements: DAP-(NH4)2HPO4 (250 - 500
ppm), vitamins.
“Must” treatment
5. Pectinase enzyme supplements
Purpose:
Support the extracting of anthocyanin,
tannins, and polysaccharides.
 Increase pressing yield.
 Improve wine clarity.
This supplementation should be done
24hrs prior to the yeast multiplication.
“Must” treatment “Must” treatment

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The role of enzyme pectinase
- Pectinase hydrolyses pectin to reduce
viscosity, increase filtration effect and reduce
processing time.
- Increase stability of fruit juice during
storage.
- Prevent precipitation/sedimentation due to
pectin during storage  increase wine
quality.
“Must” treatment Fermentation
The fermentation process
is divided into 2 phases
- Primary fermentation
(alcoholic fermentation)
- Secondary fermentation
(malo-lactic
fermentation)
- Other fermentations
(incubation)
Fermentation process
The main fermentation stages
- Can be an opened, or closed fermentation.
- The opened fermentation tank is more easily
to open, operate, and control temperature.
- Closed tanks or tanks with lid are more
popular for ensuring sanitary conditions.
- Fermentation with small amounts can use
vases, boxes, plastic or stainless steel
containers.
Primary fermentation
- 10 - 12 days, at a temperature of 20-220C.
Or
- 6 - 7 days at a temperature of 25-280C.
- Can add pure culture to this stage.
- The fermentation is to produce alcohol.
- When completed, alcohol content reaches 8
- 10% or more.
Fermentation process

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1. Wild yeast:
- Candida colliculosa,
- Candida pulcherrima
- Hansennula anomala,
- Kloeckera apiculata.
Yeasts in wine production
53
2. Wine yeasts:
- Saccharomyces ellipsoideus: 8 – 10% ABV
- Saccharomyces uvarum: 12 – 13% ABV.
- Saccharomyces chevalieri: 16% ABV
- Saccharomyces oviformis: 18% ABV
Yeasts in wine production
54
Yeasts in wine production
55
S. ellipsoideus S. uvarum
2. Lactic acid bacteria:
Lactobacillus, Leuconostoc,
Pediococcus.
3. Acetic acid bacteria:
Gluconobacter, Acetobacter.
4. Fungi: Botrytis, Penicillium,
Aspergillus, Mucor, Rhizopus,
Alternaria, and Cladosporium
Ucinula.
Other microorganism in wine
production
56
S. ellipsoideus

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Saccharomyces cerevisiae has advantages:
 Rapid and complete fermentation.
 Well-settling, easily to be detached from the
fermented juice.
 Create a distinct aroma for wine.
 Sustainable to alcohol, acid and antiseptics.
 Saccharomyces cerevisiae is now used as
common yeast to ferment grape juice to wine.
Microorganism in wine
production
 Characteristics of a natural fermentation
 Low alcohol concentration product.
 Product is not pure due to the ease of
infection.
 There are many by-products.
 The wine becomes sour due to the
accumulation of organic acids.
 To overcome this problem we should better
use pure yeast Saccharomyces cerevisiae.
Microorganism in wine
production
 There are two main fermentation processes
essentially occurs in most red wines:
 Primary fermentation
 Secondary fermentation
 And other fermentation processes.
59
Microorganism in wine
production
 The metabolism of glucose to ethanol by S.
cerevisiae can be interpreted in the following
equation:
C6H12O6 + 2Pi + 2ADP + 2H+  2C2H5OH +
2CO2 + 2ATP
60
Primary fermentation
60

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6161
Mechanism of
sugar
decomposition
in yeast cells
6262
Pressing
 The purpose of this process is to eliminate
the skins from the fermented juice.
 The juice is drawn out, the remained pulp is
continually pressed.
 Do not force too hard to avoid too much
tannin eliminating .
 Fermented juice is then transferred to tanks
for secondary fermentation (malo-lactic
fermentation).
 Malolactic fermentation is a process in
winemaking where tart-tasting malic
acid, naturally present in grape must, is
converted to softer-tasting lactic acid.

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Secondary fermentation
 Malic acid in grapes is converted to lactic acid
 malolactic fermentation.
 Implementation is mainly based on lactic acid
bacteria.
65
Unwanted fermentation
 Glycerol fermentation  lactic acid + acetic acid.
 Natural grape sugars  lactic acid + acetic acid.
 Tartaric acid  lactic acid + acetic acid + CO2
 Ethanol  Acetic acid  water + CO2
 Reduce wine quality.
 To ensure that the primary and secondary
fermentations are right taken place and properly
controlled  wine needs to be assessed smell and
taste often. 66
Racking
 Racking is the transfer of wine from one container to
another to create settling condition of yeasts.
 Final wine is clear with no residue.
 Needed to be done in aeration with limited conditions
to create favorable conditions for maturation of wine.
 Supplement of 0.01% sodium methabisulphite before
each racking to avoid chemical oxidation.
 3-4 racking times/year gives light color wine.
 The best containers are oak barrels or stainless steel
tanks.
Oak barell
 It takes long time (about 6 weeks) but contributes
to wine taste and value.
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Oak barell
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Oak barell
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Stainless steel barell Filtering
 Filtering is to achieve better clarity.
 This process should be done for several
times during 6 months to 3 years of
winemaking process.
 Filtering agents are protein-base materials
such as gelatin (liquid or powder), egg whites
(5-8 egg whites/50gallons)
 Equipment: Filtering membranes with or
without filtering agent.

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73
Filter
 Eliminate residues
Incubation
 Wine must be incubated in barrels for aromatic
enhancement, with low impact of oxygen on
wine.
 Cool incubation needs longer time than warm
incubation.
 Wine incubated in large steel tanks needs longer
incubation time than that in the oak barrels.
 Incubation time: 3 to 6 months or 2 to 3 years.
Incubation
 Oak barrels are
expensive,
require large
space to be
stored, difficult to
be cleaned.
 use oak pieces.
 Soaking time: 1-
3 weeks.
Stabilization
* Purpose:
- Remove excess protein and potassium
tartrate crystals precipitated.
* Method:
- Traditional method: cooling or using
additives.
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Wine storage Blending
 This is a technical secret of the wine maker.
 The aim is to create product with its own
characteristics of taste and color, and very
stable quality.
 Blending method:
 Blend wines from two or more grape varieties
of a farm.
 Blend wines from two or more grape varieties
of different farms.
 Blend wines from grapes of different years.
Bottling
 Avoid wine oxidation.
 Avoid microorganism infection.
Bottling
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Beer production
Duong Thi Ngoc Diep, Ph.D
May, 2015
I. Introduction
2
• Beer is a popular low alcohol
and nutrient-rich beverage.
• Beer organoleptic properties:
– Hop and ethanol combination
smell, sweet bitter taste, white-
smooth foams.
– High concentration of CO2 (4-5g/l)
 giving thoroughly refreshment.
3
Beer’s nutrition facts
1 can of beer (356ml)
contains:
• Calories :153
• Fat (g): 0
• Carbohydrates (g):
12.64
• Protein (g): 1.64
• Cholesterol (mg): 0
100g of cow milk
contains:
• Calories : 66
• Fat (g): 3.9
• Carbohydrates (g):
4.8
• Protein (g): 3.2
• Cholesterol (mg): 14
4

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2
World beer production
• World (2010): 186 billion litters of beer  nearly
26 litters of beer/person.
• Vietnam: 2.7 billion litters of beer  31 litters of
beer/person.
• VN has around 350 beer production plants.
• > 20 plants reach over 20 million liters / year,
• 15 factories with more than 15 million liters /
year,
• Up to 268 plants with capacity of less than 1
million liters / year . 5 6
7
II. Beer Ingredients
8

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3
Beer = malt + hop flowers + (adjuncts) +
yeasts + water
9
Beer Ingredients
1. Barley Malt
Barley malt – contains large amounts of
enzymes that convert starches to sugars
Malting: production of amylases, enzymes
that break down starch; and other
processes  reduce cloudiness.
10
Beer Ingredients
2. Hops – Humulus
lupulus (Cannabaceae)
- provides flavor
associated with beer
- adds enzymes 
coagulate proteins,
reduce cloudiness
- seems to have
antibacterial activity
11
Beer Ingredients
3. Adjuncts
Unmalted grains – barley, rice, wheat; corn syrup;
potatoes – contain starches that can be converted to
sugar.
 economic consideration – less expensive than malted
barley
 Light-flavored beer.
 Beer produced this way will also have fewer proteins
4. Yeast – Saccharomyces carlsbergensis/S. uvarum
(lager beers); S. cerevisiae (ale)
5. Water: pH, mineral content  affect taste.
12

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4
1. Malt
- A very important raw material in beer production.
- The grain are germinated then dried to a certain
moisture content (10 – 12%).
- Storage temperature:  300C. Maximum
preservation time: 2 years.
13 Structure of a barley seed Barley field 14
Malt
• Germination converts
starch  sugars. These
sugars are extracted in the
mashing process.
• This malt extract is then
used by the yeast in the
fermentation process.
• Before mashing the malt
may be roasted to darken
the color and harden the
beer.
Barley
15
Malt preparation
• Barley seeds
- Barley after harvested is cleaned and
dried for storage before processing.
Moisture: 10-12%.
• Soaking
- Absorb water to moisture content of 40-
44%, for germination.
16

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5
• Germination
- Accumulation and enrichment of enzymes system in
the seeds.
• Malt drying
- To stop the growth of malt germs and roots, reduce
water content to 3-4%, maintain enzymes activity,
create aroma and pigments (yellow malt: 850C in 24
hours, black malt: 1050C in 48 hours).
- Malt germs and roots must be removed before
preservation.
Malt production
17
Malt quality criteria
Color Bright and glossy yellow
Smell Particular
Taste Sweet
Shape Uniform round
Impurities Weeds ≤ 0.1%
Broken seeds ≤ 0.5%
Weight > 560g/l
Moisture content < 5%
Saccharification time 15 mins
pH 5.5 – 6.5
Poliphenol 5 – 8 %
Solubility by dry mass 76 – 81.7%
Total protein by dry mass 11.5%
Amilase activity 280 – 330 WK
18
Malt color affects the color of beer
19
Carbohydrates in malt
- Cellulose (C5H10O5)n: in the
husk (β 1-4 glucose).
- Hemicellulose: in the cell wall,
(β-D-glucan, β 1-3 and β 1-4).
- Pectin and lignin
- Sugars and polysaccharide:
Glucose: 2 %, Fructose: 1.8%,
Saccharose: 1 %, Maltose:
0.1%, Galactose: 0.1%,
Raffinose: 0.3-0.5%, .
20

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6
Enzymes in malt
21
Cell wall hydrolyzing enzymes
• Sitase:
– Hemicellulose: pentose + hexose
– To optimum = 40oC
• β -1,4 glucanase (exo-β-glucanase):
– Break β-1,4 linkage.
– Not available in barley, being synthesized during
germination.
– To optimum = 40oC, pH = 4.5
• β-1,3 glucanase: Break β-1,3 linkage.
• Pentosanase: Hydrolyse pentosan 22
Starch hydrolyzing enzymes
• α-amylase:
– Break glycoside linkage at any site of the chain.
– Synthesized during germination.
– Tooptimum = 70-720C, pH = 5.6-5.7
• β-amylase:
– Increased 3-5 times during germination.
– To optimum = 60-650C, pH = 4.7- 4.8
• Dextrinase:
– Breake the linkage closed to the branched chain.
– Synthesized during germination
– To optimum = 55-600C, pH = 5.1-5.2
– Break only α-1,4 linkage 23
α-amylase β-amylase
24

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7
Protein hydrolyzing enzymes
• Proteinase (endopeptidase):
– Cut the protein into peptides
– Increased 3-5 times during germination
– To optimum = 50oC, pH = 4.6-5.0
• Carboxypeptidase:
– Cut the carboxyl group from the aminoacid of peptide.
– To optimum = 50-60oC, pH = 5.2
• Aminopeptidase:
– Cut the amino group from the aminoacid of peptide.
– To optimum = 40-45oC, pH = 7.2
• Dipeptidase:
– Hydrolyse dipeptide
– To optimum = 40-45oC, pH = 7.2
25
Other enzymes
• Lipoxygenase:
– Decompose linoleic acid.
– To optimum = 62oC, pH = 6.6-6.7
– Stabilise beer’s taste
• Lipase:
– Present in embryo and aleuron layer
– Increased during germination, decreased during drying.
– To optimum = 35-40oC, pH = 5-6
• Phophatase:
– Decompose ester linkage of phosphoric acid in starch.
– To optimum = 70oC, pH = 5.6
• Phytase:
– Decompose ester linkage of phosphoric acid and inositol.
– To optimum = 50-53oC, pH = 4.5-5.0
26
2. Adjunct
- A secondary starch source.
- Rice: starch content (85.8g/100g), moderate
protein (6g/100g), and low cellulose content
 ideal element for beer production .
- Stored at temperature 300C, humidity ≤ 12%.
- Others: rice, wheat, corn syrup, potatoes.
 Economic consideration – less expensive
than malted barley, light-flavored beer, beer
produced this way has fewer proteins.
27
3. Hop flowers
28

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8
Humulus lupulus
(hops)
29
- These flowers not only fight off bacterial infections in
the beer, they aid in clarification of the beer, stabilize
the flavor, fortify surface tension for foams.
- Including α and β-acids, α-acids contributes more to
the bitterness of a beer.
- Essential oils and other aroma: around 200
compounds.
- These oils are non-polar, can only be extracted
through a short boiling.
- Polyphenols: Antioxidants can precipitate and remove
nitrogen compounds (polymeric peptides…), stabilize
and fortify foam strength of the finished beer. 30
Tannins and polyphenols
Catechin
Procyanidin
Cyanidin
31
Hop flowers product
32

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9
4. Water
• Important part of brewing process.
• 80 - 90% (w/w) of finished beer.
• Used for malt mixing, cooking, saccharification,
wort dilution, yeast washing, and equipment
sanitation...
• Water for beer production should be SOFT
WATER.
• Quality of water influences quality of finished
beer.
• Water used: 6L of water for 1 L of beer.
33
Water quality for beer production
Color Transparent
Flavor No smell, no off-flavor, no presence of
H2S,, Cl2, NH3…
pH 6.5-7
Ca2+ <100 mg/l
Mg2+ <80mg/l
Cl- <75-150mg/l
CaSO4 150-200 mg/l
Heavy metal None
Microorganism <100 cfu/ml
Pathogenic bacteria None
34
Effect of Ca2+ on beer quality
Strong points
 Stabilize α-amylase
 Increase residue separation effect
Weak points
 Reduce PO4 content in wort
 Increase the solubility of nitrogen compounds into
sugar solution.
35
Effect of Mg2+, Na+, K+ on beer
quality
Strong points
 Create viscous effect to beer
Weak points
 Reduce PO4 content in wort
 Induce off-flavour.
36

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10
Effect of Fe2+, Cu2+, Mn2+, Zn2+,
Pb2+ to beer quality
Strong points
 Good for yeast metabolism (Cu2+, Mn2+)
Weak points
 Induce metal-smell and turbidity to beer.
 Toxic to yeasts
37
Water treatment for beer production
• Removal of suspensions: filtering particles from 0.8 to
1.2 mm.
• Removal of soluble contents (Fe2+, Mn2+): O2
scouring: 2FeS2 + 3O2 + 6H2O = 4Fe(OH)3  + 8S
2MnCl2 + O2 + 4 H2O = 2MnO(OH)2  + 4HCl
• Removal of microorganism: filter sterilize, UV,
chlorine (<1,2 mg Cl2/L, <0,4 mg ClO2/L)
• Softening of water:
– Neutralize the acid: Ca(HCO3)2 + H2SO4 → CaSO4 + H2O +
CO2
– Heating: Ca(HCO3)2 → CaCO3 +H2O + CO2
38
5. Yeasts
39
Saccharomyces cerevisiae
- Top-fermentation yeast  ale
- Strong fermentation occurs on the surface of
the medium.
- Optimum fermentation temperature: 10-25oC.
- When the fermentation finished, the yeasts
form cells clusters and chains, with thick
layers on liquid surface together with foam.
- Beer itself clarifies slowly. 40

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11
Saccharomyces carlsbergensis
(S. uvarum)
- Bottom-fermentation yeast  larger
- Fermentation temperature: 0-10oC.
- Capable of strong and complete fermentation
(can ferment raffinose completely).
- When the fermentation completed, the yeasts
form cells clusters and chains, then settle on
the bottom of the fermenting container.
- Beer itself clarifies faster than the case of S.
cerevisiae application. 41
6. Beer processing enhancers
42
Enhancing chemicals
- Concentrated H2SO4: adjust pH for the sugary liquid, enhance
sedimentation and filtration.
- CaCl2: increase heat resistance, enhance metabolism of yeast
- 10% industrial formol: increase antibacterial activity for beer,
precipitate tannin.
- Caramel: used in hop flower cooking, create yellow color to
beer.
- ZnCl2: to promote fermentation.
- Antioxidants (ascorbic acid, collupulin): decompose high
molecular weight compounds (i.e. protein).
- Other chemicals (HCl, NaOH, chlorine...): for disinfection.
- Lactic acid: adjust pH.
- Diatomite: filter aid.
- Ion exchange resin: to clean water.
43
Enhancing enzymes
- Papain (EC: 3.4.22.2): Endo-protease, deep
hydrolyzing, relatively high heat resistance, active
at pH 5 - 9. Used to reduce haze, the mist of the
combination of polypeptide and tannin occurs
when the beer is cooled to below 100C.
- Termamyl: Liquid form of commercialized enzyme
of α-amylase, extracted from bacteria, heat
resistance of 105 - 1100C, helps to convert starch
into sugar.
- α-amylase (fungamyl): Enhance fermentation
speed of malt up to 2-5%.
- Pullulanase: Hydrolyses linkage α -1,6.
44

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12
III. Processing flow
45
Labeling,
packing
Beer production process flow
Malt cooking. Rice cooking
Malt-rice mixing Mashing
Wort separation and sparging
Hops boiling
Cooling
Pressing – Filtering (frame filter press)
Primary fermentation (5 – 10 days)
Secondary fermentation
Bottling
Pasteurization PRODUCT
Stage 1 Mashing
Stage 2: Wort
preparation
Stage 3:
Fermentation
Stage 4: Product
finalizing
46
- To enhance the extract of soluble substances
and speed up saccharification.
- Endosperm locating mainly in aleuron layer:
has to be crushed finely.
- Husk integrity: avoid the contamination of
tannin and other bitter substances from husk.
- Too finely broken husks can reduce
filtration effect.
1. Crushing of malt and adjunct
47
Process
Malted barley and specialty grains are run through roller
mill and cracked open.
This grist is then carried by an auger to the mash tun.
Malted barley
and
specialty grains
48

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13
• Mix the crushed materials with hot water
homogeneously.
• Ratio: 1kg of malt powder / 4-5 liters of
water
1kg of adjunct / 1.5 - 3 liters of
water
• Mixing temperature: 30-400C
2. Mash and wort preparations
49
• Malt and adjunct can be cooked in
separated tanks  different material has
different cooking modes.
• Mix the malt and the adjunct together.
50
• Cooking temperature is slowly changed to
maintain amylase and protease activities.
• These are processes of starch and protein
hydrolysis.
• Products obtained are maltose, amino
acid and other intermediate products
(dextrins).
51
Process
In the mash tun the grist is mixed with hot water to form a
mash.
In the mash, enzymes that exist in the grain become active
and convert the starches to fermentable sugar.
The sugar rich liquid from the mash, called wort, is drained
from the mash tun.
52

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14
53
The traditional mashing temperature profile is determined by
the temperature optima for the various malt enzymes
http://www.biokemi.org/biozoom/issues/522/articles/2368
54
55
Process
After boiling, the wort is transferred through a chiller.
While passing through the chiller the wort is instantly chilled
to the appropriate temperature for fermentation. 56

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Wort separation (lọc cháo)
• Purpose
– Separation of the sugary liquid (wort) from
residues (husks, grains)
– Filtration equipment: frame-filter-press.
• Filtering process consists of 2 phases
– The first phase: collecting wort.
– Following phase: washing residue with soft
water, at 750C  collecting more weaker
wort.
57
Frame-filter-press
58
Hop flowers boiling
• Hops extracts (bitter acids, essential oils,
polyphenols, and nitrogen containing compounds)
dissolved into wort can coagulate proteins,
inactivate enzymes and other microorganisms.
• In this process, temperature is kept above 700C
to avoid oxygen from the air contacts with the
solution (induces oxidations).
• After cooking, hop flowers are settled and
removed from the solution. The hopped wort must
be cooled quickly before being transferred to
fermentation tank.
59
Process
The wort is drained from the mash tun and moved to the brew
kettle.
In the brew kettle the wort is boiled and hops are added.
From the hops we can extract bitterness, which will help
balance the sweetness of the wort.
60

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Fermentation 
61
Hopped wort cooling and
fermentation
• Aim: To make the hopped wort ready for
fermentation, create conditions for precipitation
and sedimentation of heat-sensitive organic
matters.
- Cooling temperature: 7 - 80C.
- Top fermentation: 14 - 160C.
- Bottom-fermentation: 5 - 60C
- Aeration: sterile air is pumped into the hopped
wort  6-8mg O2/L  yeast growth.
62
Process
From the chiller, the wort moves into a temperature controlled
fermenter.
Yeast is added and fermentation begins. In fermentation the
yeast will ferment sugars in the wort and produce alcohol,
carbon dioxide, and other flavor compounds.
63
- The transformations of sugars and low molecular
weight dextrin molecules in wort into C2H5OH, CO2
and some other organic materials by yeast action.
C6H12O6  2C2H5OH + 2CO2 + Q
- By-products (esters, organic acids, aldehyde,
glycerin ...) will be dissolved into fermenting solution.
- Other insoluble components are precipitated and
gradually settled down together with yeast biomass.
- The process can be divided into 4 sub-stages:

Primary fermentation
64

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Stage 1 (2 first days): yeast budding, maximum
biomass at the end of the second day.
Stage 2 (the next 2 days): aerobic fermentation mode
(yeast biomass growth)  anaerobic fermentation (CO2
and ethanol production)
Stage 3 (2 - 3 days followed by): the most powerful
period of fermentation.
Stage 4 (last 1 - 2 days): weaker fermentation
intensity, yeast biomass are coagulated with protein,
tannin, bitter resins from hops and gradually settled
down.
65
Aims:
- Continue the transformation of the soluble
matters remained.
- Saturate CO2 in order to strengthen foams.
- Reinforce the taste of beer, beer quality
stabilization.
- Beer itself clarifying.
- Limit the contamination of microorganisms.
- Fermentation temp.: 1-20C, time: 3 - 6 weeks.
Secondary fermentation
66
* Filtering:
- Beer after filtering
maintain the required CO2
level (temp.: 10C), bright,
clear, not infected with
microorganisms, not being
diluted by water, and not
being oxidized.
Filter 67
Process
After fermentation the fermented wort, now called beer, is
transferred through a filter.
The filter removes various proteins, hop residue and yeast cells.68

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* Storage
Aim:
for beer storage,
maturation, quality
stabilization, low
temp. (0-10C) 
inhibit
microorganisms.
Storage tanks
69
Process
From the filter, the beer moves to the beer servers.
These are carbonating tanks, holding tanks and serving
tanks. 70
*CO2 saturation:
- Repeated CO2 pumping
- Temp: 0-10C.
71
Bottling
• Aim:
– Convenient for distribution and use
• Bottling types:
– Fresh beer: consumed in the day
– Bottled beer: consumed from 3 months to a year
– Canned beer: consumed up to one year
• Principles of bottling:
– Beer is bottled in a closed system under constant pressure.
– Minimize disturbance of beer, the loss of CO2, the
penetration of oxygen from the air into the product. 72

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Pasteurization
• Aim: to stop yeasts activities and to kill
remained microorganisms in beer.
• Pasteurization method
– Pasteur pasteurization
– Beer is steamed in hot water 60-800C, time:
15-20 minutes
– Thin plate pasteurization
73
Thin plate pasteurization
- Beer is flowing continuously in thin plates
at temperature of 60-700C in 45-50
seconds.
- Then the beer is cooled to 00C on the
spot.
Advantages of the method:
- All microorganisms are killed in a short
time. In addition, beer quality is not
affected due to high temp.
Pasteurization
74
IV. BY-PRODUCTS AND FINISHED PRODUCT
REQUIREMENTS
By-products
 Brewer’s grains: Collected from the filtering process,
used as animal feed.
 Yeast residues: Collected from the fermentation process,
yeast residue is pressed into cakes and used as animal
feed.
 Carbon dioxide (CO2): Recovery from the primary
fermentation, used for secondary fermentation, for
bottling, or can be sold as a commercial product.
75
Beer quality criteria
• CO2 (g/L)
• Concentrations of diacetyl (allows standard <0.1
mg/L).
• Turbidity
• Apparent solubility, alcohol content, sugar
content errors, the original line.
• Color (EBC)
• pH
76