ALCOHOL AND

ALCOHOLIC
BEVERAGES
S U B M I T T E D T O : D R P R A S A D PAT I L
S U B M I T T E D B Y : V I V E K G O PA L R AT H O D
INTRODUCTION
• Alcohol, also known by its chemical name ethanol, is a psychoactive substance that is the active
ingredient in drinks such as beer, wine, and distilled spirits
• Alcoholic fermentation, also referred to as, Ethanol fermentation, is a biological process in which
sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby
produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this
conversion in the absence of oxygen ethanol fermentation is classified as anaerobic.
CONVERSATION MECHANISM

C6H12O6 ====> 2(CH3CH2OH) + 2(CO2) + Energy (which is stored in ATP)

Sugar ====> Alcohol + Carbon dioxide gas + Energy(Glucose) (Ethyl alcohol)

BEER
• The process of producing beer is known as brewing.
• Brewery Processes The processes involved in the conversion of barley malt to beer may be
divided into the following:
• 1. Malting
• 2. Cleaning and milling of the malt
• 3. Mashing
• 4. Mash operation
• 5. Wort boiling treatment
• 6. Fermentation
• 7. Storage or lagering 8. Packaging
MALTING

• In malting, the grain is moistened by steeping in water and is then spread on to a malting floor
and allowed to germinate.
• During germination, hydrolytic enzymes, produced in the aleurone layer surrounding the grain
endosperm, attack the endosperm, mobilizing the nutrient and energy reserves it contains for
the growing barley plant.
MASHING

• The process by which the malt and malt adjuncts are dissolved and heated and the starches
digested is called mashing
• The primary purpose is to transform non-fermentable starch into sugars that the yeast can
ferment.
• The soluble part of the mashed materials is called wort.
• Wort and hops are mixed and boiled for 1.5–2.5 hours for the purpose of enzyme inactivation,
extraction of soluble hop substances.
• The fermentation of the sugar-laden wort is carried out by the inoculation of S. cerevisiae
WORT BOILING

• The wort is boiled for 1-1½ hours in a brew kettle..

• This stops the degradative processes by inactivating the malt enzymes.
• It also pasteurizes the wort, completes ionic interactions such as calcium phosphate
precipitation, denatures and precipitates proteins and tannins which separate as a material
known as hot break or trub .
• Helps dissolve any sugars which may be added at this stage as an adjunct.
• Hops are also added during boiling. These are the cones or strobili of the plant Humulus
lupulus whose principal purpose is the bittering of the wort.
FERMENTATION

• The cooled wort is pumped or allowed to flow by gravity into fermentation tanks and yeast is
inoculated or ‘pitched in’ at a rate of 7-15 x 106 yeast cells/ml, usually collected from a
previous brew.
• During fermentation the yeast converts fermentable carbohydrate to ethanol via the EMP
pathway.
• This yeast can be recycled, usually after an acid wash to control bacterial contamination, but
eventually its performance drops as viability declines and it is used in animal feed and the
manufacture of yeast extract
• Ale results from the activities of top-fermenting yeasts, which depress the pH to around 3.8,
whereas bottom-fermenting yeasts (S. “carlsbergensis” strains) give rise to lager and other beers
with pH values of 4.1–4.2. A top fermentation is complete in 5–7 days;
• The freshly fermented product is aged and finished by the addition of CO2 to a final content of
0.45–0.52% before it is ready for commerce.
• The pasteurization of beer at 140◦F (60◦C) or higher, may be carried out for the purpose of
destroying spoilage organisms
SPOILAGE IN BEER

• The industrial spoilage of beers and ales is commonly referred to as beer infections
• The spoilage patterns of beers and ales may be classified into four groups:
• Ropiness,
• Sarcinae sickness,
• Sourness,
• and turbidity
• Ropinessis a condition in which the liquid becomes characteristically viscous and pours as an
“oily” stream. It is caused by Acetobacter, Lactobacillus, Pediococcus cerevisiae, and Gluconobacter
oxydans (formerly Acetomonas).
• Sarcinae sickness is caused by P. cerevisiae, which produces a honeylike odor. This characteristic
odor is the result of diacetyl production by the spoilage organism in combination with the normal
odor of beer.
• Sourness in beers is caused by Acetobacter spp. These organisms are capable of oxidizing ethanol
to acetic acid, and the sourness that results is referable to increased levels of acetic acid.
• Turbidity and off-odors in beers are caused by Zymomonas anaerobia (formerly Achromobacter
anaerobium) and several yeasts such as Saccharomyces spp.
• Members of the Enterobacteriaceae such as Obesumbacterium proteus, Klebsiella and Enterobacter
species are sensitive to the low pH and ethanol of beer but can grow in wort producing off-
odours like dimethyl sulfide which can persist through to the final product.
• Acetic acid bacteria of the genera Acetobacter and Gluconobacter can be found throughout the
brewery. As obligate aerobes they are particularly associated with cask-conditioned beer where
they cause spoilage as a result of turbidity, ropiness and the oxidation of ethanol to ethanoic
(acetic) acid.
• Non Saccharomyces yeasts such as Pichia, Hansenula, Brettanomyces and others can be detected
with a medium containing lysine as the sole nitrogen source which Saccharomyces cannot utilize.
• All but Megasphaera cerevisiae produce acetic and propionic acids, and S. lacticifex also
produces lactate.Although M.cerevisiae produces negligible to minor amounts of acetic and
propionic acids,it produces large quantities of isovaleric acid in addition to H2S.
• With respect to spoiled packaged beer, one of the major contaminants found is Saccharomyces
diastaticus, which is able to utilize dextrins that normal brewers’ yeasts (S. “carlsbergensis” and S.
cerevisiae) cannot. Pediococci, Flavobacterium proteus (formerly Obesumbacterium), and
Brettanomyces are sometimes found in spoiled beer.
WINE

• The wine fermentation requires different yeasts and substrates and yields distinctly different
products.
• The main wine grape grown in temperate zones throughout the world is Vitis vinifera.Another
grape, Vitis labrusca, grows well in northern regions in the United States and is frequently used
for Concord varieties.
• The skin contains most of the materials which give wine its aroma and color.
• . Grape juice has an acidity of 0.60-0.65% and a pH of 3.0-4.0 due mainly to malic and tartaric
acids with a little citric acid
 FERMENTATION
• The yeast which is used is Saccaromyces cerevisiae var, ellipsoideus (synonyms: Sacch. cerevisiae, Sacch.
ellipsoideus, Sacch, vini.) Other yeasts which have been used for special wines are Sacch. fermentati,
Sacch. oyiformis and Sacch. bayanus.
• Flavor development: Diacetyl, acetonin, fusel oils, volatile esters, and hydrogen sulfide have
received special attention. Autolysates from yeasts also have a special influence on flavor.
• Control of fermentation
• (a) Temperature: 24 Cal per 180 gm of Sugar
• (b) Yeast Nutrition
• [c] Oxygen:
 WINE DEFECTS

• When proper hygiene is practiced bacterial spoilage is rare. When it does occur the
microorganisms concerned are acetic acid bacteria which cause sourness in the wine
• Kloeckera apiculata, can produce high enough levels of various esters (mainly ethyl acetate and
methylbutyl acetate) to cause an ester taint, which has a vinegar-like aroma
• Zygosaccharomyces bailii, can grow and produce acetic and succinic acids. Growth of this
organism is especially a problem in sweet wines,due to its ability to tolerate high osmotic
pressure and high ethanol concentrations.
• Growth of yeasts during aging of wine, either in barrels or bottles, is a particularly serious spoilage
problem. The main culprits are species of Brettanomyces/Dekkera, and Brettanomyces
bruxellensis.
• Growth of these organisms may lead to volatile phenolcontaining compounds that give the wine a
disagreeable “mousy” aftertaste
• .Most of these spoilage yeast can be controlled or managed by SO2 addition, maintenance of
proper anaerobic conditions (topping off of barrels),barrel management,and good sanitation
practices, or in extreme cases, by sterile filtration
SPOILAGE BY BACTERIA
• The acetic acid bacteria that are most important in wine spoilage belong to one of three genera:
Acetobacter, Gluconoacetobacter, and Gluconobacter.
• These bacteria also are considered as obligate aerobes; however, it now appears that limited
growth and metabolism can occur even under the mostly anaerobic conditions that prevail during
wine making.
• If the ethanol fermentation occurs soon after harvesting and crushing,then growth of these
organisms,especially G.oxydans, is inhibited and numbers may actually decline
SPOILAGE BY FUNGI
• Fungal growth and spoilage rarely occurs during the wine fermentation, since most fungi are
aerobic and sensitive to ethanol.
• Some fungi,such as Penicillium, Aspergillus,Mucor,and Rhizopus,can grow on freshly harvested
grapes during transport to the winery. Pesticides, sulfiting agents, and other antimycotics can be
applied to help control this problem
• Post-fermentation problems with mold are usually due to contaminated cork closures.
• .The defect is now thought to occur as a result of growth of various fungi (including Penicillium,
Aspergillus, and Trichoderma).
CHAMPAGNE

• Champagne is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes grown in the
Champagne district.
PALM WINE

• The sap is sweet and dirty brown in color, and it contains 10–12% sugar, mainly sucrose.
• The fermentation process results in the sap becoming milkywhite in appearance due to the
presence of large numbers of fermenting bacteria and yeasts.
• This product is unique in that the microorganisms are alive when the wine is consumed
• Bacteria to be the most predominant in finished products: Micrococcus, Leuconostoc,
“Streptococcus,” Lactobacillus, and Acetobacter. The predominant yeasts found were
Saccharomyces and Candida spp., with the former being the more common
• Sake is an alcoholic beverage commonly produced in Japan.
• The substrate is the starch from steamed rice, and its hydrolysis to sugars is carried out by A.
oryzae to yield the koji.
• Fermentation is carried out by Saccharomyces sake over periods of 30–40 days, resulting in a
product containing 12–15% alcohol and around 0.3% lactic acid.58 The latter is produced by
hetero- and homolactic lactobacilli
THE SPIRIT BEVERAGES

• The beverages to be discussed are

• whisky,
• brandy,
• rum,
• vodka,
• kai-kai (or akpeteshi),
• schnapps,
• cordials.
WHISKY
• Whisky is the alcoholic beverage derived from the distillation of fermented cereal.Various types of
whiskies are produced; they differ principally in the cereal used.
• The barley is malted just as in beer making, but during the kilning smoke from peat is allowed to
permeate the green (fresh) malt, that the whisky made from the malt has a strong aroma of peat
smoke, derived mainly from phenol.
• Rye whisky is prepared from rye and rye malt, or rye and barley and barley malt
• Bourbon whisky is prepared from preferably yellow maize, barley malt or wheat malt. A typical
mash which will contain 51% corn, may have a composition of this type: 70% corn, 15% rye, and
15% barley malt.
BRANDY

• Brandy is a distillate of fermented fruit juice. Thus, brandy can be produced from any fruit-
strawberries, paw-paw, or cashew.
• The fermented liquor is double distilled, without previous storage, in pot stills
• A minimum of two years maturation in oak casks is required for maturation
RUM

• Rum is produced from cane or sugar by products especially molasses or cane juice. Rum
production is associated with the Carribean especially Jamaica, Cuba, and Puerto Rico
• Rum with a heavy body is produced from molasses; while light rum is produced from cane
syrup using continuous distillation
• During the fermentation the molasses is clarified to remove colloidal material which could
block the still by the addition of sulphuric acid.
• The pH is adjusted to about 5.5 and a nitrogen source ammonium sulphate or urea may be
added.
GIN AND VODKA

• In gin production, the grain-spirits (i.e., without the congeners) are distilled over juniper
berries, Juniperus communis, dried angelica roots, Angelica officinalis and others including citrus
peels, cinnamon, nutmeg, etc.
• . Russian vodka is produced from rye spirit, which is passed over specially activated wood
charcoal. In other countries it is sometimes produced from potatoes or molasses.
CORDIALS (LIQUEURS)

• Cordials are the American name for what are known as liqueurs in Europe
• They are obtained by soaking herbs and other plants in grain spirits, brandy, or gin or by
distilling these beverages over the plant parts mentioned above.
• . The are usually very sweet, being required to contain 10% sugar.