Alcoholic beverages

ALCOHOLIC BEVERAGES
FACILITATOR
PROF.SRI HARI M
DEPARTMENT OF CS&HM
SRI RAMAKRISHNA COLLEGE OF ARTS & SCIENCE
COIMBATORE

• Odourless liquid
• Obtained through fermentation (Sugar
containing juices)
• Example: Juices of Grapes, Apple,
Barley, Potatoes, Rice, Grains, Cactus,
Pears, etc.
• There are various types of alcohol, but in
the production process ETHYL alcohol is
the principal alcohol.
Prof.Sri Hari M (SRCAS)

• Potable liquid (Drinkable)
• Consisting of 1% to 75% ethyl alcohol by
volume.
• Government of various countries has set
standards to sell alcoholic beverage.
• Certain bitters and medicinal
compounds which has alcohol are not
taxable because they are not considered
as alcoholic beverage.

The potable alcohol is obtained through
the following:
(a) Fermentation
(b) Brewing
(c) Distillation

• Sugar in fruit or grains (developed by
germination or malting) is converted into
alcohol by the action of bacteria.
• Fermentation can be controlled
• They need time to mature
• Carbon dioxide is a by product
• Carbon dioxide is retained as in the case
of beers and champagne.
• Examples are wines, cider, perry etc.

Fermentation Contd….
• Wines are matured in wooden barrels and
then in bottles.
• “Robust wines” are aged in wooden casks as
they are able to withstand contact with wood.
Note:
• When the wine matures in the wood, it takes
on woody flavour for the first few weeks and
gradually diminishes leaving the aroma.
• “Delicate wines” are aged in bottles and not
in wooden barrels as their flavour will be
dominated by the wood.

• Wines aged in wood comes in contact with
oxygen.
• Wines aged in bottles do not come in contact
with oxygen.
• Wines aged in wooden vats for periods
ranging from 6 months to 2 years.
Note:
1. Vats are made exclusively from oak wood
and they may be raw or toasted on the
inside.
2. The manufacturer may opt for mild,
medium, or dark wood for ageing.

3. During the maturation process, the oxygen
in the air comes in contact with the drink
through the porous of the wood causing
oxidation.
4. Oxygen stabilizes the colour and the
character of the drink.
5. New casks contribute wood, tannin, and
vanilla flavour to the wine.
6. Toasting inside the oak vat releases the
vanilla flavour and minimises the smell of
wood.
7. If matured in dark toasted vat, the wine gets
tasty aroma and flavour.

8. The wine aged in smaller vat of capacity of 225
litres, called barrique.
9. Smaller casks have smaller quantity of wine
which has more contact with wood.
10. The sediments of fermented drinks settle down
at the bottom of the vat.
11. The red wines are matured in wood for long as
they can withstand oxidation because of their
tannin, whereas very small quantities of white
wines are matured for short time in wood as they
do not have tannin to protect them from oxidation.
12. All wines must be free from yeast when bottled.

• Wines continue ageing in the bottles
though they do not come in contact with
oxygen.
• The colour changes from purple to carmine
(a deep red colour with pink tinge) in case
of red wines and from greenish – yellow to
gold in case of white wines.
• The acids in wines, such as tartaric, malic
etc. are changed to esters which give
bouquet or scent to the wine when they
interact with the alcohol.

• It loses some of its astringency as the
tannins settle during ageing.
• The profile of the wine changes over a
period of time.
• Great vintage wines develop for
decades and then slowly starts
deteriorating after reaching their peak.
Therefore, bottled wines which have
matured should be consumed quickly.

• The finest oak comes from Nevers,
Limousin, Vosges, Troncais and Allier
areas of France.
• Oak is the preferred wood for ageing,
some manufacturers use chestnut or
redwood.
• The drinks acquire their alcoholic
content by fermenting the liquid which
contains sugar.
• Ex: Wine, Cider, and Perry.

• Brewing is by steeping a starch source
(commonly in beer making, cereal grains,
the most popular of which is barley) in
water and fermenting the resulting sweet
liquid with yeast.
• It may be done in a brewery by a
commercial brewer, at home by a home
brewer, or by a variety of traditional
methods.
• Examples are beer, sake etc.

• The fermented mash of fruit or grain is heated.
• Alcohol evaporates at lower temperature (Ethyl)
• Flavouring agents, can be trapped and
condensed to a liquid, by cooling.
• Pure alcohol has no colour, taste or smell and
is used in compounding other beverages such
as liqueurs (sweetened after dinner drink).
• The alcohol, water and congeners can be
drawn off and blended again to obtain the
required flavour of the original ingredient.
• All distilled drinks are colourless.
• Examples are Brandy, Whisky, Rum, Gin,
Vodka etc.

• Potable alcoholic beverage
• Obtained from the distillation of an alcohol
containing liquid.
• In distillation all the alcohol can be separated
from the liquid.
• 100% pure alcohol.

Classification of Alcoholic Beverages

BEER
• Brewed & fermented alcoholic beverage
• Made from barley, wheat, rice etc.
• Flavoured with hops.
SAKE
• Sake is an ancient fermented beverage made
in china.
• Made out of rice
• Sake is produced in Japan, part of China
other Asian countries & Hawaii, California.
GIN
• Gin is a flavoured alcoholic beverage
• Produced by re-distilling high proof spirit
• Juniper berries and other flavouring agent.

VODKA
• Neutral spirit made from the fermentation and distillation of
grain mash then rectified.
• It has no flavour, aroma, colour etc.
• Now a days we have flavoured vodka’s
TEQUILA
• Fermented & distilled alcoholic beverage
• Made from the blue green agave plant
• Produced in specific geographic area of Mexico known as
Tequila, which is within the state of Jalisco.
• If produced outside these geographical limits, it is called
mescal.
• Tequila has become synonymous with the culture and
heritage of Mexico.
RUM
• Rum is an alcoholic beverage distilled from the fermented by-
products of sugar cane i.e. molasses.

BRANDY
• Brandy is a spirit made by fermenting and distillation fruits
juice.
• When made from fruits other than grapes the word brandy is
linked with the name of the fruit.
• When the label reads brandy alone without any qualifying
description it should be understood that it is made from
grapes.
• Brandy in fact has been characterized as the soul of wine.
• The word brandy has originated from the Dutch word
“BRANDWIJN” meaning burnt wine which eventually got
shortened to brandy.
COGNAC
• Cognac is defined as the brandy produced from the Charante
and Charante Maritime department of the West Central
France city of Cognac.
• It can very well be understood that All Cognacs are brandy
but not all the brandies are Cognac.

EAUX DE VIE
• Is a clear, colourless fruit brandy
• Produced by means of fermentation and double distillation.
• The fruit flavour is typically very light.
CALVADOS
• It is an apple brandy.
• Calvados is produced in the region of Calvados in
Normandy, France.
• The apples grown in the region are carefully picked, ripened
and crushed to extract the juice is fermented then distilled
twice to become calvados.
• Calvados is aged in oak casks for years, before being
bottled and sold.
WHISKY
• Whisky or whiskey is a type of distilled alcoholic beverage
made from fermented grain mash.
• Various grains are used for different varieties, including
barley, corn, rye, and wheat.

CURAÇAO
• It is a liqueur flavoured with the dried peel of the citrus
fruit, grown on the island of Curaçao (Caribbean).
CIDER
• Hard apple cider, or hard cider in the US, is an alcoholic
beverage made from the fermented juice of apples.
• Cider is popular in the United Kingdom, especially in the
West Country, and widely available.
• The juice of any variety of apple can be used to make cider,
but cider apples are best.
TIA MARIA
• Tia Maria is a dark liqueur made originally in Jamaica
using Jamaican coffee beans.
• The main flavour ingredients are coffee beans, Jamaican
rum, vanilla, and sugar, blended to an alcoholic content of
20%.

PERRY
• Perry is an alcoholic beverage made from fermented pears, similar to the way
cider is made from apples.
• It has been common for centuries in England, particularly in the Three Counties
(Gloucestershire, Herefordshire and Worcestershire); it is also made in parts of
South Wales and France, especially Normandy and Anjou.
APPLEJACK
• Applejack is a strong apple-flavoured alcoholic drink produced from apples,
popular in the American colonial period.
• The name derives from “jacking”, a term for “increasing” (alcohol content) and
specifically for “freeze distilling”, the traditional method of producing the drink.
WINE
• Wine is an alcoholic beverage made from grapes
• Generally Vitis vinifera species, fermented without the addition of sugars,
acids, enzymes, water, or other nutrients.
• Yeast consumes the sugar in the grapes and converts it to ethanol and carbon
dioxide.

Alcoholic beverages

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