Starter Cultures

Saccharomyces – fruit wines, beer, sake, whiskey

Sugar Based Fermented Beverages

1. Fruit wine
2. Sugar cane wine
3. Gin
4. Brandy

Fruit wine
Wine fermented from fruits other than grapes
Fermented alcoholic beverages made from a variety of base ingredients. They may also have
additional flavors taken from fruits.

Steps in fruit wine production

1. Preparation of fruits “must”
2. Fermentation
3. Harvesting
4. Bottling
5. Aging

Preparation of fruit “must”

Most critical stage in wine making.
Steps:
1. Juice extraction/ production depends on the type of fruit.
2. Treatment of juice by either boiling or chemical methods.
3. Adjustment of acid & sugar content.

Advantages: facilities juice attraction

Disadvantages: loss of most vitamins destruction of in activates cooked flavor development
flavor & aroma dissipation.
Adjustment of Acid and Sugar Content
Acidity of wine – essentials in conferring to wine good keeping properties and resistance to
bacterial attack, in balancing fermentation and in flavor production during fermentation.

Control of Basi Production Process

- Use of mater sugarcane
- Addition of binubudan is preferred
- Maintenance of anaerobic condition during fermentation
- Long boiling time to convert sucrose into fermentable sugar

Alcoholic Beverages
- Medicinal
- Ethanol
- Ethyl
- Antiseptic

Fermentation process
(AI – BEV.)
YEAST: is a kind of fungi
Scientific Name: Saccharomyces Cerevisea
YEAST: unicellular
- Microorganism
- Asexual
- Mitosis

Sugar – the most basic and most important constituent of all wine “must”
Factors Affecting Fermentation
- Raw material
- Stain of micro-organism
- Temperature
- Oxygen requirement
- Types of sugar

NOTES:
- During harvesting, wine is siphoned into clean jars. Care must take not to agitate the jar
fermentation vessel so as not to disturb the sediments 5 ml of 10% sodium sulfite per
gallon of wine is added to the siphoned wine.

BASI
- A traditional fermented alcoholic beverage made from sugar cane, which is produced in
the northern part of the Luzon in the Philippines.
- A traditional alcoholic beverage from the northern part of Luzon.
- Light tan to yellowish with sweet sour taste.

Soft drinks: originally applied to carbonated and sweetened drink made from concentrates,
but commonly refers to any cold drink that not contain alcohol.
SOFT DRINKS
Lack of alcohol/ hard drink with alcohol.
1. Cola – sweetened beverages containing, caramel and caffeine.
2. Lemonade – sweetened lemon flavor.
3. Ginger ale – carbonated soft drinks flavored with ginger.
4. Root beer – sassafras flavored carbonated drinks.
5. Fruit punch – drink made of concentrated fruit syrup or fructose.
6. Orange soda – carbonated orange drink
7. Energy drink – with vitamins, herbal supplements ad caffeine to boosts one’s energy.
JUICE
Liquid from fruits or vegetables.

Methods for preservation and processing

- Canning
- Evaporation
- Freezing
- Pasteurization
- Spray drying

OTHER TYPES OF BARS

- Beverage bar
- Entertainment bar
- Restaurant bar
- Hotel beverages operation
o Coffee shop
o Cocktail lounge/piano bar
o Restaurant/service bar
o Disco bar
o Video bar
o Poolside bar
o Sports bar
o Banquet bar
• Open bar set up
• Limited bar set up
o Mini bar
o Lobby bar
- airline bar
- curse bar
- rail bar
- coffee shops/houses
- night clubs
bar

- is a place where drinks are mixed and serve to customer, it is a place for relaxation.
- It is also a control center in which records are kept of the stack on hand the drinks consumed
and their sales value.
- A cocktail bar is recognized as a meeting place with its high standard service and the ability of
the bartender to provide almost any drinks or cocktails the guests may desire.

Bar design

- Cocktails are governed by certain legal requirements regarding space storage, and hygiene, bars
vary widely needing their location size and function so not all these amenities can be regarded
as standard.

Front Bar

The counter area of the bar where guest orders their drinks.

Back Bar

The area where bottles of liquors and rows of sparling glassware are displayed in its good place.

CLASSIFICATION OF BAR

- Full bar set up: premium brands should be set up clearly and visible to the guest, side by side
with the standards brands.
- Standard bar set up: only standard brand should be set up including juices, and other soda.

TYPES OF BANQUET BEV. ARRANGEMENT

- Charge on per consumption basis (CPCB) – all orders will be charge to the organizer; in most
cases drinks are limited to soft drinks, juices, and other nonalcoholic beverages.
- Individual cash basis (ICB) – all orders shall be on the personal assessment if the guest.
- Open Bar (OB) – guest may order any drink charged to organizer; guest may order anything they
may prefer in most cases. The host assign someone to make sure that bill is accurate.