Introduction

Alcoholic Beverage
is adrinkwhich contains a substantial amount of
thepsychoactive drugethanol
It plays an important social role in most cultures.

Introduction
Two Types of Alcoholic Beverages
Fermented Beverage (3 -18% Alcohol by Volume)
Distilled Beverage (15 -98% Alcohol by Volume)
Liqueur - is analcoholic beveragemade from adistilled
spiritthat has been flavored
withfruit,cream,herbs,spices,flowersornutsand bottled
with added sugar or other sweetener

Process
Fermented
Beverages
Raw Materials

Distilled
Beverages

Raw
Material
Preparation

Fermentati
on

Filtration

Product

Ageing

Raw Materials

Raw Materials

Grains

Beer

Whiskey

Raw Materials

Grape
s

Wine

Brand
y

Raw Materials

Honey

Mead

Distilled
Mead

Raw Materials

Sugarcane
Juice/
Molasses

Basi

Rhum

Raw Materials

ANY SPIRIT DISTILLED

TO HIGH PROOF (NO
IMPURITIES)
Juniper Berries (for
Flavor)

Gin

Raw Materials

ANY SPIRIT DISTILLED

TO HIGH PROOF

Vodka

Raw Materials
Raw Material

Fermented Beverage

Distilled Beverage

Apples

Cider

Applejack, calvados,

Pears

Perry

Pear Brandy, Eau-de-vie

Plum

Plum wine

Umeshu

Gouqi

Gouqi jiu (China)

Pineapples

Tepache, Pineapple wine

Ginger with sugar/raisins

Ginger Beer

Pomace

Pomace Wine

Raki/Ouzo/Pastis/Sambuca

Potato

Potato Beer

Vodka, horilka

Coconut

Tuba

Arrack

Milk

Kumis, kefir, blaand

Arkhi

Cassava

Preparation of Raw Materials

Preparation of Raw Materials

Crushing is the process when gently squeezing
the berries/fruit and breaking the skins to start
to liberate the contents of the berries.

Preparation of Raw Materials

Mashing - is the act of creating and
extractingfermentableand
nonfermentablesugarsand
flavor
components
fromgrainby steeping it in hot water, and then
allowing it to rest at specific temperature ranges
in order to activate naturally-occurring enzymes in
the (C
grain
theCstarches
to sugars.
H2O
6H10Othat
5)n + convert
6H12O6 (saccharification)
Starch

Water

Sugar

Preparation of Raw Materials

Macerationis thewinemakingprocess where
thephenolicmaterials of the grapetannins,
coloring
agents
(anthocyanin)
and
flavor
compoundsare leached from the grape skins,
seeds and stems into themust. To macerate is to
soften by soaking, and maceration is the process
by which the red wine receives its red color, since
99% of all grape juice is clear-grayish in color.

Preparation of Raw Materials

Preparation of Raw Materials

Chaptalizationis the process of addingsugarto
unfermentedfruit ashin order to increase thealcohol
contentafterfermentation.
Few foods other than grapes have the balanced quantities
of sugar,acid,tannin, nutritive salts foryeastfeeding
andwaterto naturally produce a stable, drinkable wine, so
most country wines are adjusted in one or more respects
at fermentation

Fermentation

Fermentation
Fermentation is a metabolic process in which an
organism converts a carbohydrate, such as starch
or a sugar, into an alcohol or an acid. For example,
yeast perform fermentation to obtain energy by
converting sugar into alcohol.

Fermentation

Fermentation

Fermentation
Saccharomyces Cerevisiae (Bakers Yeast) is a
species ofyeast. It is perhaps the most useful
yeast, having been instrumental
towinemaking,baking, andbrewingsince
ancient times. The optimum temperature for
growth ofS. cerevisiaeis 3035C
C6H12O6
Sugar

2 C2H5OH +
Ethanol

2 CO2

Carbon dioxide

Fermentation
Congeners - are substances other than alcohol
produced
duringfermentation.Congeners
are
responsible for most of the taste and aroma of
distilled alcoholic beverages, and contribute to the
taste of non-distilled drinks

Fermentation
By products of yeast
acetaldehyde (green apple aroma)
diacetyl (taste or aroma of buttery, butterscotch)
dimethyl sulfide (DMS) (taste or aroma of sweet corn, cooked veggies)
Organic acids (sour, salty taste)
Fatty Acids (soapy, fatty flavors)
ester (flavour and aroma of bananas, strawberries, apples, or other fruit)
phenolic (flavour and aroma of medicine, plastic, Band-Aids, smoke, or
cloves)
Fusel Alcohols (alcoholic or solvent-like aroma.)
Organic and Inorganic Sulfur Volatiles (reminiscent of rotten eggs or burnt
matches)

Fermentation

Distillation

Distillation
Distillation is a process of separating the
component substances from a liquid mixture by
selective evaporation and condensation.
Two types of Distillation
Batch Distillation (Pot Still)
Column Distillation (Column Still)

Distillation
Apot stillis a type ofstillused indistillingspirits
such aswhiskyorbrandy. Heat is applied directly to
the
pot
containing
thewash(forwhisky)
orwine(forbrandy). This is called abatch distillation.
Usually made of copper to remove sulfur impurities
Sulfur reacts with copper to form copper sulfate,
which separates from the distillate, removing the
sulfur aromas from the final product

Distillation
A column still or continuous still can, as its name
suggests, sustain a constant process of distillation.
This, along with the ability to produce a higher
concentration of alcohol in the final distillate, is its
main advantage over a pot still, which can only
work in batches.

Distillation

Distillation
Difference of pot still from column still
pot stills - more flavor from the grain.
Column stills less flavor
This is one reason the Column stills are exclusively
used for making Vodka.
Whereas pot stills are popularly used for making
whiskey and Cognac.

Ageing
The process of aging alcoholic beverages is just as old
as fermentation and distillation for the simple reason
that the products needed to be stored and
transported. Storing, be it in clay pots, barrels, or
simply bottles, exposes the alcohol to both the air and
the storage materials themselves for long periods of
time, altering the chemical structure of the alcoholic
products. This can change the colour, aroma and
flavour in various and mostly beneficial ways.

Ageing
Factors Affecting Ageing
Time
Air
Temperature
Barrel Type
Barrel Char
Humidity

Ageing

Ageing
Beverages aged in wooden barrels take on some
of the compounds in the barrel, such
asvanillinand woodtannins. The presence of
these compounds depends on many factors,
including the place of origin, how the staves were
cut and dried, and the degree of "toast" applied
during manufacture.

Ageing
Some Asian beverages (e.g., Japanesesake)
useJapanese cedar, which imparts an unusual,
minty-piney flavor.
In Peru and Chile, a grape distillate namedpiscois
either aged in oak or inearthenware, in which
case the minerals from the fired clay leach into the
liquor, giving it a unique flavor.

Ageing
Flavors provided by barrel aging

volatile phenols containing vanillin

Furfural (sweet toasty aroma)
Oak Lactones (woody aroma)
Terpenes (tea and tobacco notes)
Tannins (relative astringency or mouth feel)

Ageing
The temperature in the warehouse fluctuates day-by-day and during the
changing seasons
The resulting pressure change forces the whisky into the pores of the
wood by way of the charred interior surface
The whisky reacts with air/water and undergoes a chemical reaction that
breaks down some of the organic compounds in the wood
Some of the ethanol and water evaporates as part of the reaction and
exposure to air causingthe Angels Share to leave the barrel
The wood constituents and whisky diffuse back into the barrel as the
warehouse environment fluctuates
Convection currents mix the contents of the barrel and the whisky turns
darker brown as the cycle repeats

Ageing
American oak tends to be more intensely flavored
than
French
oak
with
more
sweet
andvanillaovertones due to the American oak
having two to four times as manylactones.

American Oak

French Oak - Different grains of French Oak

Trees. Old growth trees have the tightest

Ageing
Lighter char levels tend to show more fruit esters
and spice notes. Darker char levels will extract
more vanilla flavors and color into the spirit.

Char #1

Char #4

Char #2

Char #3

Ageing
Solerais a process foragingalcoholic beverages
by fractional blending in such a way that the
finished product is a mixture of ages, with the
average age gradually increasing as the process
continues over many years.
It produces alcoholic
consistent quality.

beverage

of

relatively

Ageing

3 (0.5)+ 2(0.5) = 2.5 years

2(0.5) + 1 (0.5) = 1.5 years
1(0.5) + 0(0.5) = 0.5 years