The document details the production processes of alcoholic beverages, primarily focusing on wine and beer. It describes the fermentation process, key ingredients such as Saccharomyces cerevisiae yeast, and stages of production including harvesting, crushing, fermentation, clarification, aging, and bottling. It also explores types of wines and the brewing process of beer, emphasizing the importance of each step for the quality of the final product.

1. Production of alcoholic
beverage
S.SABARINATHAN
MSC.BIOTECHNOLOGY
MANORMANIAM SUNDARNAR UNIVERSITY

2. Introduction
 An alcoholic drink (alcoholic beverage) is a drink that contains ethanol, a type of
alcohol produced by fermentation of grain , fruits, or other sources of sugar.
 Alcoholic beverages are produced throughout the world.
 The type of the beverages and the substrate used for its production mostly
depends on the crops grown in the region.
 Poland and Russia beers manufactured from barely are consumed while in france
, Italy and Greece wine mostly consumed.

3. Saccharomyces cerevisiae the key
organism for the production of alcoholic
beverages
 The most common used organisms for the production of beverages is the yeast ,
saccharomyces cerevisiae.
 This organisms is capable utilizing simple sugar(glucose , fructose) and
converting them to ethanol.
 It is fortunate that cerevisiae is a unique organism that can tolerate and grow even
at a high concentration of alcohol.
 This is advantageous for good production yield of alcoholic beverages.

4.  There are two types of S.cerevisiae strains bottom yeast and top yeast.
 The bottom yeast settles to the bottom whereas the top yeast raises to the top
while carrying out fermentation.
 Top yeast are frequently used for the production of beer while bottom yeast are
employed for wine production.
 However, both strains can be used for beverage production.

5. FERMENTATION PROCESS
 Fermentation is a metabolic process that converts sugar to alcohol.
SUGAR
YEAST
ALCOHOL + CO2

7. wine

8. WINE
 Wine is an alcoholic beverage.
 Wine making has been around for thousands of years.
 Grapes belong to the botanical family vitaceae, of which there are many species.
 The species that are most widely used in wine production are Vitis labrusca and
especially Vitis vinifera which has long been the most widely used wine grape
throughout the world.
 The cultivation of grapes for the production of wine is called ‘’viticulture’’.

9. Types of wines
 Red wine
 White wine
 Rose wine
 Dry wine
 Sweet wine

11.  In general there are five basic components of the wine making process:
1. Harvesting
2. Crushing and pressing
3. Fermentation
4. Clarification
5. Aging and bottling

12. Harvesting
 Harvesting is the first step in the wine making process and an important part of
ensuring delicious wine.
 Grapes are the only fruit that have the necessary acids , ester to consistently
make nature wine.
 Quality of the grapes is very important for the production of wines.
 Harvesting can be done by hand or mechanically.
 Many wine makers prefer to harvest by hand because mechanical harvesting can
be tough on the grapes.
 Once the grapes are taken to the winery , they are sorted into bunches , and
rotten or under ripe grapes are removed.

13. Crushing and pressing
 After the grapes are sorted , they are ready to be crushed.
 For many years , men and women did this manually by stomping the grapes with
their feet.
 Nowadays, most wine makers perform this mechanically.
 Mechanical pressing has brought tremendous sanitary gain as well as increased
the longevity and quality of the wine.
 For white wine, the wine makers will quickly crush and press the grapes in order
to separate the juice from the skins and seeds.
 Red wine , on the other hand, is left in contact with the skins to acquire flavour
and colour.

14. Fermentation
 After crushing and pressing the grape juice ready for fermentation process.
 This grape juice ready for fermentation process is technically referred to as must.
 During fermentation add sulfur dioxide is added.
 Sulfur dioxide to must to inhibit the growth of non wine yeast and contamination
bacteria.
 Sulfur dioxide which can kill other organisms.
 It is used as a preservative because of its anti-oxidative and anti-microbial
properties in wine , but also as a cleaning agent for barrels.

15.  Initially, oxygen is bubbled through the fermentation medium to promote good
growth of yeast cell and gradually anaerobic conditions are established.
 The wine production normally takes a 2 to 5 days.
 The fermentation conditions ( temperature and time etc…) are actually dependent
on type of wine produced.

16. Clarification
 Once fermentation is complete, clarification begins.
 Clarification is the process in which unwanted solid particles are removed.
 Wine can then be clarified through fining or filtration.
Aging and Bottling
 Aging and bottling is the final stage of the wine making process.
 Wine are transfer to storage tanks and allowed to age, which may take some month or
years.
 Ageing of wine is very important for the development of characteristic flavour and
aroma.
 The alcohol content of wines is in the range of 10-15 %.

17. Beer

18. BEER
 Beer is an undistilled alcoholic berverge.
 Alcohol content in the range of 4-8%.
 It is produced by fermentation of barley or other cereals, by employing the yeast
(most frequently) S.cerevisiae or sometimes S.carlbergensis.
 There are four major steps involved in the production of beer.
1. Malting
2. Mashing
3. Fermentation
4. Maturation

20. Malting
 Dried barely are cleaned and soaked in water for a period of two days.
 The excess water is drained and the soaked barely are incubated for 4-6 days to
germinate.
 Germination process is associated with the formation of enzymes amylase (starch
hydrolysing ).
 The germinated seeds are slowly subjected to increased temperature up to 80˚C.
 Malt is prepared by powdering the seeds.

21. Mashing
 The powdered malt is mixed with hot water 55-65˚C.
 During the course of mashing, the soluble materials from malt are extracted.
 Mashing is also associated with degradation of starches (amylases) to produced
glucose.
 The temperature and pH influence the activities of enzymes.
 At the end of mashing, the medium for fermentation which is referred to as beer wort.
 This is rich in sugar , amino acid , minerals and vitamins.
 Hops are the dried flower obtained from hop plant.
 Addition of hops to wort is often done to provide characteristic flavour and aroma.

22. Fermentation
 The beer wort kept in open and closed bioreactors, is inoculated with pure strains
of yeast S.cerevisiae (top fermenting strains).
 The fermentation carried out at temperature 20-28˚C for 5-10 days.
 In some countries, the bottom fermentation strains are used . The bottom
fermentation yeast ideal temperature for fermentation 10-15˚C.

23. Maturation
 Maturation ,the phase after fermentation, is the period in which the beer is allowed
to rest at suitable temperature.
 Clarification is the operation that gives the beer its clear quality. It consists of
pumping the liquid through a suitable filter.
 The filtered beer is then stored in tanks ,now ready to be bottled.