This document discusses different types of beverages. It defines beverages as liquid drinks other than water, including both alcoholic and non-alcoholic drinks. Alcoholic beverages are fermented drinks like beer, wine, and distilled drinks like whiskey and rum. Non-alcoholic beverages include coffee, tea, juices, and soft drinks. The document provides details on the production processes and common types of various alcoholic and non-alcoholic beverages.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
The document discusses different types of beverages including stimulating, refreshing, and nourishing drinks. Stimulating drinks like tea and coffee raise physiological activity while refreshing drinks such as aerated drinks and squashes are water-based. Nourishing milk drinks, chocolates, and juices provide extra nourishment. The document then goes on to describe various popular beverages and their origins and processing methods. It also discusses syrups and squashes along with recipes for nourishing banana smoothies and fruit blasts.
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
This document provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.
1. Brandy is produced through a two-step distillation process of fermented fruit juice, typically grape wine. This separates the alcohol from the water for a higher alcohol content spirit.
2. Fine brandies are produced using small pot stills and double distillation, while mass-produced brandies use large column stills and fractional distillation.
3. Aging in oak barrels for several years further concentrates the flavors and aromas and is a key part of the production process for fine brandies like Cognac.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
The document discusses different types of beverages including stimulating, refreshing, and nourishing drinks. Stimulating drinks like tea and coffee raise physiological activity while refreshing drinks such as aerated drinks and squashes are water-based. Nourishing milk drinks, chocolates, and juices provide extra nourishment. The document then goes on to describe various popular beverages and their origins and processing methods. It also discusses syrups and squashes along with recipes for nourishing banana smoothies and fruit blasts.
This document provides an overview of beverages, including their classification and common types. It discusses non-alcoholic beverages like fruit juices, coffee, tea, and carbonated drinks. It also covers alcoholic beverages including beer, wine, brandy, and whisky. For each type of beverage, the document outlines key characteristics, production processes, and potential deterioration reactions over time. It concludes with statistics on market sizes and growth rates for the soft drink, alcoholic beverage, tea, and coffee industries in India.
The document discusses various types of alcoholic beverages. It explains that alcohol is obtained through the fermentation of sugars in fruits and grains by yeast, and sometimes further purified through distillation. Common examples of alcoholic beverages produced by fermentation include wine, beer, cider, and sake. Spirits like brandy, whiskey and rum involve both fermentation and distillation. The document provides details on the production processes and key characteristics of various popular beverages such as wine, beer, gin, vodka, tequila, rum, brandy, cognac, calvados, whiskey, and liqueurs.
This document provides information about different types of beverages, including alcoholic and non-alcoholic beverages. It discusses the definitions of beverages and different categories such as water, tea, coffee, milk, juice, beer and drinks. It then focuses on describing various types of alcoholic beverages - their production processes involving fermentation or distillation, common brands, and uses in cocktails. The main alcoholic beverages covered include wine, beer, spirits like whiskey, rum, gin, vodka, brandy and liqueurs.
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
This document provides an overview of brandy, including its production process, classification, aging, and some famous brands. Brandy is a spirit produced by distilling wine and generally contains 35-60% alcohol. Some brandies are aged in wooden casks to mature, while others are coloured to imitate aging. Well-known types of brandy include Cognac and Armagnac from France. After distillation, brandy is placed in oak barrels to mature and develop flavor before being bottled. Famous brandy brands mentioned include Christian Brothers, E&J Gallo, and Korbrel.
This document classifies and describes different types of beverages. It discusses alcoholic beverages, which contain between 0.5-76% alcohol, and non-alcoholic beverages containing less than 0.5% alcohol. Specific non-alcoholic beverages made in the still room include tea, coffee, milk-based drinks, and those dispensed from the bar include aerated drinks, juices, and mineral waters. Popular beverages like tea, coffee, carbonated drinks, and juice are also summarized in one to two sentences describing their origins and production.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
This document provides an overview of microbial fermentation processes used in the beverage industry, specifically for wineries and distilleries. It discusses the types of fermentation (e.g. ethanol, lactic acid), microbes involved (e.g. Saccharomyces cerevisiae, lactic acid bacteria), and how fermentation is used to produce different alcoholic beverages like wine, beer, rum and whisky. It also summarizes the key steps in the winemaking process, including fermentation, aging, and the factors that influence fermentation. Current applications and challenges of fermentation technology in Nepal are also reviewed.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Grapes are cultivated worldwide for wine production. Wine is produced through the alcoholic fermentation of grape juice by yeasts like Saccharomyces cerevisiae. This process converts the sugars in grapes into alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid problems during fermentation like corkiness, soapiness, or stuck fermentation. Wine has nutritional value and varying alcohol content depending on the type, with table wines generally having 11-14% alcohol.
Spices and herbs are used for flavoring, coloring, and preserving food. Spices come from seeds, fruits, roots, or barks, while herbs come from leaves. Many spices have antimicrobial properties which may explain their use in warmer climates and with meat. Some spices are also used for medicine, rituals, cosmetics, or perfumes. The document then lists various common spices and herbs and provides some details on their uses, properties, and health benefits.
1. Cocoa fermentation involves both anaerobic and aerobic phases. During the initial anaerobic phase, yeast converts pulp sugars into alcohol and lactic acid is formed. In the later aerobic phase, acetobacter bacteria transform the alcohol into acetic acid which penetrates the bean.
2. Cocoa pods are harvested twice annually by cutting from trees, breaking open, extracting seeds, and allowing seeds to ferment for 2-8 days before drying in the sun.
3. After drying, cocoa beans undergo processing including cleaning, roasting, grinding, and pressing to produce cocoa butter and cocoa powder which are used to make chocolate and other products.
The document discusses the history and production of coffee. It provides two origin stories for coffee's discovery - one involving goats eating red berries in Ethiopia and one where a religious figure in Yemen chewed bitter berries for nourishment. The document then discusses the spread of coffee from Yemen to Turkey and beyond. It lists 53 coffee producing countries around the world and describes four main varieties of coffee plants - Robusta, Excelsa, Arabica, and Liberica. The rest of the document provides details on coffee growing regions, bean types, health benefits, myths, and interesting facts about coffee production and history.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
This document provides information about various cocktails and mocktails including their ingredients and instructions for preparation. It lists over 15 different drink recipes ranging from classic cocktails like pina colada, daiquiri and sangria to local Goan inspired drinks like dudh sagar, colva kiss and viva carnival. The recipes include spirits, juices, syrups and other ingredients that are shaken, stirred or blended together with ice and served in different types of glasses.
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Alcohol is produced through the fermentation of sugars by yeast. It is found in beers, wines, and spirits and causes drunkenness. Fermented alcohols like beer are made by fermenting sugars like those found in grains, fruits, or honey. Distilled alcohols like vodka or rum involve an additional distillation process applied to fermented substances like grains or sugarcane. Common fermented alcohols include beers, wines, ciders, and sake while popular distilled types are vodka, gin, rum, whiskey, and tequila.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
Rum is produced from sugar cane or its byproducts like molasses through a process of fermentation and distillation. Yeast is added to sugar cane juice or molasses which is then fermented for 1-3 weeks through either spontaneous or controlled fermentation. The fermented mash is then distilled, with heavier rums coming from pot stills and lighter rums from column stills. Rum is then aged in barrels like bourbon or cognac barrels to mature, though there is no minimum aging time.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
This document provides an overview of brandy, including its production process, classification, aging, and some famous brands. Brandy is a spirit produced by distilling wine and generally contains 35-60% alcohol. Some brandies are aged in wooden casks to mature, while others are coloured to imitate aging. Well-known types of brandy include Cognac and Armagnac from France. After distillation, brandy is placed in oak barrels to mature and develop flavor before being bottled. Famous brandy brands mentioned include Christian Brothers, E&J Gallo, and Korbrel.
This document classifies and describes different types of beverages. It discusses alcoholic beverages, which contain between 0.5-76% alcohol, and non-alcoholic beverages containing less than 0.5% alcohol. Specific non-alcoholic beverages made in the still room include tea, coffee, milk-based drinks, and those dispensed from the bar include aerated drinks, juices, and mineral waters. Popular beverages like tea, coffee, carbonated drinks, and juice are also summarized in one to two sentences describing their origins and production.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
The document provides an overview of the classification of different types of alcoholic beverages, including fermented beverages like wine, beer, cider, and sake as well as distilled beverages like whiskey, brandy, rum, gin, vodka, and tequila. It discusses the key ingredients and production processes for many popular beverages and includes images to illustrate examples of different styles within categories like varietal wines, fortified wines, and beer.
This document provides an overview of microbial fermentation processes used in the beverage industry, specifically for wineries and distilleries. It discusses the types of fermentation (e.g. ethanol, lactic acid), microbes involved (e.g. Saccharomyces cerevisiae, lactic acid bacteria), and how fermentation is used to produce different alcoholic beverages like wine, beer, rum and whisky. It also summarizes the key steps in the winemaking process, including fermentation, aging, and the factors that influence fermentation. Current applications and challenges of fermentation technology in Nepal are also reviewed.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Grapes are cultivated worldwide for wine production. Wine is produced through the alcoholic fermentation of grape juice by yeasts like Saccharomyces cerevisiae. This process converts the sugars in grapes into alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid problems during fermentation like corkiness, soapiness, or stuck fermentation. Wine has nutritional value and varying alcohol content depending on the type, with table wines generally having 11-14% alcohol.
Spices and herbs are used for flavoring, coloring, and preserving food. Spices come from seeds, fruits, roots, or barks, while herbs come from leaves. Many spices have antimicrobial properties which may explain their use in warmer climates and with meat. Some spices are also used for medicine, rituals, cosmetics, or perfumes. The document then lists various common spices and herbs and provides some details on their uses, properties, and health benefits.
1. Cocoa fermentation involves both anaerobic and aerobic phases. During the initial anaerobic phase, yeast converts pulp sugars into alcohol and lactic acid is formed. In the later aerobic phase, acetobacter bacteria transform the alcohol into acetic acid which penetrates the bean.
2. Cocoa pods are harvested twice annually by cutting from trees, breaking open, extracting seeds, and allowing seeds to ferment for 2-8 days before drying in the sun.
3. After drying, cocoa beans undergo processing including cleaning, roasting, grinding, and pressing to produce cocoa butter and cocoa powder which are used to make chocolate and other products.
The document discusses the history and production of coffee. It provides two origin stories for coffee's discovery - one involving goats eating red berries in Ethiopia and one where a religious figure in Yemen chewed bitter berries for nourishment. The document then discusses the spread of coffee from Yemen to Turkey and beyond. It lists 53 coffee producing countries around the world and describes four main varieties of coffee plants - Robusta, Excelsa, Arabica, and Liberica. The rest of the document provides details on coffee growing regions, bean types, health benefits, myths, and interesting facts about coffee production and history.
This document provides an overview of various alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirits like vodka, gin, rum, whiskey, and tequila are examined in terms of their production methods, common varieties, and flavor profiles. The document also covers standards for classifying and labeling alcoholic beverages.
This document provides information about tea, including its different types and processing methods. It discusses the six main types of tea - white, yellow, green, oolong, black, and post-fermented - and describes the specific processing steps for green tea, oolong tea, and black tea. These steps include plucking, withering, rolling or bruising, fermentation, fixation, drying, and packaging. The document also briefly mentions instant tea and the components and health benefits of tea.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
This document provides information about various cocktails and mocktails including their ingredients and instructions for preparation. It lists over 15 different drink recipes ranging from classic cocktails like pina colada, daiquiri and sangria to local Goan inspired drinks like dudh sagar, colva kiss and viva carnival. The recipes include spirits, juices, syrups and other ingredients that are shaken, stirred or blended together with ice and served in different types of glasses.
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Alcohol is produced through the fermentation of sugars by yeast. It is found in beers, wines, and spirits and causes drunkenness. Fermented alcohols like beer are made by fermenting sugars like those found in grains, fruits, or honey. Distilled alcohols like vodka or rum involve an additional distillation process applied to fermented substances like grains or sugarcane. Common fermented alcohols include beers, wines, ciders, and sake while popular distilled types are vodka, gin, rum, whiskey, and tequila.
Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
Processing and preservation of Beverages with videosshhhoaib
This document provides an overview of the processing and preservation methods for various beverages, including carbonated drinks, beer, wine, coffee, and tea. It discusses the major ingredients used in each beverage and describes the key production steps. For carbonated drinks, the major ingredients are water, sweeteners, flavorings, acids, coloring, carbon dioxide, and preservatives. Beer production involves mashing, lautering, boiling, fermentation, filtration, and packaging. Wine production includes harvesting grapes, crushing/pressing, fermentation, clarification, aging, and bottling. Coffee processing develops flavor in beans through harvesting, processing, roasting, and brewing methods like freeze drying and spray drying to produce
Alcoholic beverages are produced through the fermentation of sugars by yeasts, resulting in ethanol and carbon dioxide. Fermentation occurs in various plants and fruits to produce drinks like beer, wine, cider, and sake. Distillation separates alcohol from the fermented mixture, producing spirits like brandy, rum, gin, whiskey, tequila, and vodka. Liqueurs are flavored distilled alcoholic beverages. Beer varieties include ales, lagers, and lambic, differentiated by fermentation temperature and yeast used.
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
Beer is produced through the fermentation of grains like barley by yeast. The document discusses the history of beer brewing from ancient Sumeria and Egypt to modern times. It then covers the key ingredients in beer - malted barley or other grains which provide fermentable sugars, water, hops for flavor and bitterness, and yeast which carries out fermentation. The major types of beer like lager, ale, wheat beer and their characteristic yeasts are described. Finally, the multi-step brewing process involving malting, mashing, boiling, fermentation and conditioning is summarized.
There are two main processes for making alcoholic beverages - fermentation and distillation. Fermentation involves yeast acting on sugars to produce alcohol, and results in beers, wines, and sake. Distillation separates alcohol from fermented products through heating and cooling, producing spirits like whiskey, vodka, rum, gin, and tequila that have higher alcohol content. Common fermented drinks include beer, wine, and sake while popular distilled beverages are whiskey, vodka, rum, gin, and tequila.
This document provides an overview of various types of alcoholic beverages including spirits, beers, wines, and mixed drinks. It discusses the fermentation and distillation processes used to produce alcoholic beverages. Specific spirit categories like whiskey, rum, tequila, brandy, vodka, gin, and liqueurs are defined. The document outlines the key ingredients and production methods for many common spirits.
This document summarizes different types of alcoholic beverages. It discusses the fermentation and distillation processes used to produce alcoholic drinks like beer, wine, spirits, whiskey, brandy, rum, and vodka. It provides details on the ingredients and production methods for each type of alcoholic beverage.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
This document discusses various fermented alcoholic beverages. It explains that fermentation occurs when yeast converts sugars into alcohol, typically resulting in an alcohol content between 4-14%. Distillation is described as a process that further separates alcohol from water. Many common beverages are then outlined, including beer which is made from barley and has a 4-10% alcohol content, wine which has 10-14% alcohol, sake made from fermented rice in Japan, tequila from blue agave plants, and liqueurs that combine spirits with fruits, herbs or spices and have higher sugar contents than plain distilled spirits. Eau de vie is also mentioned as a French brandy made by fermenting and distilling crushed fruit.
Beer has a long history dating back over 6000 years to ancient China and Mesopotamia. Brewing was originally discovered accidentally but was later mastered by medieval European monks. Beer is made by brewing and fermenting malted barley and other grains like wheat or rye with hops and yeast. The key ingredients are water, malted barley for carbohydrates, hops for flavoring and stability, and yeast for fermentation. The manufacturing process involves steeping, kilning, milling, mashing, lautering, brewing, fermentation, carbonation and packaging. There are two main types, ales which use top-fermenting yeast and are ready quicker,
The document provides an overview of the brewing process from start to finish. It discusses the key ingredients used - malted barley, hops, water and yeast. It describes the major steps in brewing which include malting, milling, mashing, boiling, fermentation and conditioning. It also compares the differences between ales and lagers in terms of the types of yeast used and fermentation temperatures. Worldwide beer production and consumption statistics are mentioned.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
The document provides information on the history and production of beer. It discusses how humans may have started making beer before bread by soaking grains. Beer was thought to have medicinal properties and was included in many prescriptions. The document outlines the beer making process which involves mashing grains to convert starches to sugars, boiling the mashed grains with hops, fermenting with yeast to produce alcohol, and lagering/storage to mature flavors. It also discusses different types of beers including ales, lagers, craft beers, and macro breweries.
This document provides an overview of beer, including its history, ingredients, brewing process, types, packaging, selling, and storage. It notes that humans may have been making beer from grain before bread, and that beer was thought to have medicinal properties. The main ingredients in beer are water, malted grain (usually barley), hops, and yeast. The brewing process involves mashing, boiling the wort with hops, fermentation, and lagering or storing. Common beer types include ales, lagers, porters, stouts, and IPAs. Beer is packaged in kegs, bottles, and cans, and certain trends in packaging are emerging. Selling beer involves creating appealing
The document discusses liqueurs and provides details on their production and types. It defines liqueurs as sweet alcoholic beverages made from spirits flavored with fruits, herbs, spices or other ingredients and bottled with added sugar. It describes the main types of liqueurs such as chocolate, cream, fruit, herbal and bitters liqueurs. It provides popular brand examples for each type and explains the basic process of making liqueurs through infusion, filtering, adding sweeteners and aging.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Major histocompatibility complex (MHC) molecules display antigen peptides on the cell surface to be recognized by T cells, and MHC genes are a major genetic contributor to autoimmune diseases. MHC genes are highly polymorphic, expressed from both alleles, and mediate antigen presentation and interactions between immune cells. T cell receptors recognize antigen peptides presented by MHC to activate T cells and induce adaptive immune responses, including cell-mediated immunity which destroys intracellular pathogens. The five classes of antibodies - IgG, IgA, IgM, IgD, and IgE - vary in structure and function, with IgG being most prevalent and IgA protecting mucosal surfaces.
This document discusses three types of sealing technologies used in pumps: stuffing box bush seals, mechanical seals, and magnetic drives. Stuffing box bush seals use packing material that needs periodic adjustment. Mechanical seals have no contact between the stationary and rotating parts but require precise manufacturing. Magnetic drives avoid physical contact through the use of magnets to transmit rotational force.
The document discusses various downstream processing techniques used after fermentation or cell culture including solid-liquid separation methods like filtration, centrifugation, and flocculation. It also covers cell disruption methods, concentration techniques like evaporation and membrane filtration, purification chromatography methods, and final product formulation and drying. The goal of these downstream processing steps is to recover and purify intracellular products released from cells.
Hydrolysed protein is a solution derived from hydrolyzing proteins into amino acids and peptides, commonly through prolonged heating with hydrochloric acid or enzymes. The process breaks peptide bonds in protein chains to generate smaller, more usable fragments. First, raw materials like whey or casein are selected and mixed with water. Enzymes are then added to hydrolyze the proteins. The solution is filtered, concentrated, spray dried, and packaged. Hydrolysed protein is used in foods as a flavor enhancer and in infant formulas and pet foods to modify allergenic properties. It provides a rich amino acid pool that can be immediately used by the body.
This document discusses the process of beer mashing. It begins by explaining that mashing involves combining grains such as malted barley with water and heating the mixture. This allows enzymes to break down starches into sugars to create wort. There are two main mashing methods - infusion mashing which heats grains in one vessel, and decoction mashing which boils a portion of grains to raise temperatures. The document then goes on to describe various steps in the mashing process such as mashing in, rests, mash out, and lautering, as well as different mashing techniques like infusion and decoction mashing. It concludes by explaining chill proofing which is the process of protecting beer clarity when cooled
This document discusses cheese making and the role of enzymes like protease. It begins by defining cheese and explaining the cheese making process, which involves curdling milk through acidification and coagulation. Key steps include draining, salting, molding, and ripening. Protease enzymes are added to milk to hydrolyze casein proteins and allow coagulation. Other food processing enzymes discussed are catalase, lactases, amylases and lipase. Specific details are provided about the roles of these enzymes. References are included at the end.
Pickling is a food preservation process where vegetables are fermented in brine or vinegar, allowing beneficial lactic acid bacteria like Lactobacillus to grow. These bacteria produce lactic acid through fermentation, lowering the pH and inhibiting spoilage bacteria. Common pickling vegetables include cucumbers, peppers and okra. The pickling process begins when vegetables are submerged in brine, which needs to cover them fully to limit oxygen exposure. Within a few days, bubbles of carbon dioxide indicate lactic acid fermentation is occurring and acidifying the brine. Flavorings, colorings and textures in pickled foods also develop through microbial metabolism of sugars, proteins and lipids during fermentation.
This document discusses the conversion of various food processing wastes into useful products. It describes how liquid wastes containing sugars, starches, proteins and fats and solid cellulosic wastes can be converted through microbial or enzymatic processes. Specifically, it discusses how whey, molasses and starch wastes can be utilized. Whey protein can be isolated from whey and used for infant formula, body building, and pharmaceuticals. Molasses contains sugars that can be used to produce valuable products like ethanol, citric acid, and lactic acid. Starch wastes can produce amylase enzymes as well as lactic acid, ethanol, hydrogen and other products. The document concludes by describing a process to efficiently convert
This document discusses high fructose corn syrup (HFCS), including its production process and types. It notes that HFCS is made from corn starch and is cost-effective. There are two main types, HFCS-42 and HFCS-55, which differ in their fructose content. The production process involves enzymes breaking down corn starch into sugars like glucose and fructose. Downstream processing refers to the purification of biological products after fermentation, and generally aims to produce a purified product suitable for a specific use through steps like removal of insoluble materials, product isolation, purification, and polishing.
This document discusses bacteriocins, which are toxic proteins produced by bacterial strains that kill other bacteria but not the producing strain. It defines bacteriocins and explains they range in size from less than 10kD to greater than 10kD. Bacteriocins are classified based on their mode of production, killing mechanism, genetic material, and presence of modifications. Lactic acid bacteria like Lactococcus and Lactobacillus produce several bacteriocins. The document outlines methods for isolating and purifying bacteriocins from milk and describes their applications.
This document discusses the various microbial enzymes that are used in food industries and their applications. It outlines several key enzymes (amylase, protease, cellulases, lactase, etc.) and describes their functions. For example, it notes that alpha-amylases are used in baking, brewing and as digestive aids. Proteases are used to improve food flavors and textures. Lactase is used to reduce lactose in dairy products. Overall, the document provides an overview of the major microbial enzymes and their roles in food processing.
This document discusses fermentation as a method of preparing and preserving food. It provides a brief history of fermentation, noting evidence that fermented foods were consumed as early as 7000 years ago. The document defines fermentation as the decay of materials by bacteria that results in a more desirable product. It describes how fermentation is used to prepare various foods, such as using bacteria to convert carbohydrates into pickles or raising bread with yeast. The document also explains how fermentation preserves foods by inhibiting spoilage bacteria and creating acidic environments unsuitable for harmful microorganisms. Additional benefits of fermentation include enhancing flavors.
Fermented foods and beverages, food ingredients and food additivessivaranjaniarunnehru
This document discusses fermented foods and beverages, food ingredients, and food additives. It begins by introducing fermented foods and some common examples like cheese, yogurt, bread, and beer. It then explains the microorganisms and metabolic processes involved in fermentation. Specific fermentation processes for cheese and beer are described in more detail. The document also defines food ingredients and discusses various types of food additives used to preserve foods and enhance qualities like taste, appearance, and shelf life. In conclusion, it summarizes that fermentation converts carbohydrates into other compounds using microorganisms, while food additives are added to foods to maintain quality attributes.
This document discusses enzymatic bioconversions of carbohydrates and fermentable sugars. It describes how starch is made up of glucose molecules linked together and requires enzymes like amylases to break it down into fermentable sugars. Alpha-amylases randomly break starch into dextrins while beta-amylases break off maltose from chain ends. Glucoamylases break off single glucose molecules. Pullulanase aids amylases by breaking branches in amylopectin. Cellulases and lipases also help release starch. Gelatinization disrupts starch granule structure allowing enzyme access. Complete solubilization requires heating to over 105°C. Iodine testing indicates starch
The use of probiotics and antibiotics in aquaculture production.pptxMAGOTI ERNEST
Aquaculture is one of the fastest growing agriculture sectors in the world, providing food and nutritional security to millions of people. However, disease outbreaks are a constraint to aquaculture production, thereby affecting the socio-economic status of people in many countries. Due to intensive farming practices, infectious diseases are a major problem in finfish and shellfish aquaculture, causing heavy loss to farmers (Austin & Sharifuzzaman, 2022). For instance Bacterial fish diseases are responsible for a huge annual loss estimated at USD 6 billion in 2014, and this figure has increased to 9.58 in 2020 globally.
Disease control in the aquaculture industry has been achieved using various methods, including traditional means, synthetic chemicals and antibiotics. In the 1970s and 1980s oxolinic acid, oxytetracycline (OTC), furazolidone, potential sulphonamides (sulphadiazine and trimethoprim) and amoxicillin were the most commonly used antibiotics in fish farming (Amenyogbe et al., 2020). However, the indiscriminate use of antibiotics in disease control has led to selective pressure of antibiotic resistance in bacteria, a property that may be readily transferred to other bacteria (Bondad‐Reantaso et al., 2023a). Traditional methods are ineffective against controlling new disease in large aquaculture systems. Therefore, alternative methods need to be developed to maintain a healthy microbial environment in aquaculture systems, thereby maintaining the health of the cultured organisms.
BIRDS DIVERSITY OF SOOTEA BISWANATH ASSAM.ppt.pptxgoluk9330
Ahota Beel, nestled in Sootea Biswanath Assam , is celebrated for its extraordinary diversity of bird species. This wetland sanctuary supports a myriad of avian residents and migrants alike. Visitors can admire the elegant flights of migratory species such as the Northern Pintail and Eurasian Wigeon, alongside resident birds including the Asian Openbill and Pheasant-tailed Jacana. With its tranquil scenery and varied habitats, Ahota Beel offers a perfect haven for birdwatchers to appreciate and study the vibrant birdlife that thrives in this natural refuge.
إتصل على هذا الرقم اذا اردت الحصول على "حبوب الاجهاض الامارات" توصيلنا مجاني رقم الواتساب 00971547952044:
00971547952044. حبوب الإجهاض في دبي | أبوظبي | الشارقة | السطوة | سعر سايتوتك Cytotec يتميز دواء Cytotec (سايتوتك) بفعاليته في إجهاض الحمل. يمكن الحصول على حبوب الاجهاض الامارات بسهولة من خلال خدمات التوصيل السريع والدفع عند الاستلام. تُستخدم حبوب سايتوتك بشكل شائع لإنهاء الحمل غير المرغوب فيه. حبوب الاجهاض الامارات هي الخيار الأمثل لمن يبحث عن طريقة آمنة وفعالة للإجهاض المنزلي.
تتوفر حبوب الاجهاض الامارات بأسعار تنافسية، ويمكنك الحصول على خصم كبير عند الشراء الآن. حبوب الاجهاض الامارات معروفة بقدرتها الفعالة على إنهاء الحمل في الشهر الأول أو الثاني. إذا كنت تبحث عن حبوب لتنزيل الحمل في الشهر الثاني أو الأول، فإن حبوب الاجهاض الامارات هي الخيار المثالي.
دواء سايتوتك يحتوي على المادة الفعالة ميزوبروستول، التي تُستخدم لإجهاض الحمل والتخلص من النزيف ما بعد الولادة. يمكنك الآن الحصول على حبوب سايتوتك للبيع في دبي وأبوظبي والشارقة من خلال الاتصال برقم 00971547952044. نسعى لتقديم أفضل الخدمات في مجال حبوب الاجهاض الامارات، مع توفير حبوب سايتوتك الأصلية بأفضل الأسعار.
إذا كنت في دبي، أبوظبي، الشارقة أو العين، يمكنك الحصول على حبوب الاجهاض الامارات بسهولة وأمان. نحن نضمن لك وصول الحبوب الأصلية بسرية تامة مع خيار الدفع عند الاستلام. حبوب الاجهاض الامارات هي الحل الفعال لإنهاء الحمل غير المرغوب فيه بطريقة آمنة.
تبحث العديد من النساء في الإمارات العربية المتحدة عن حبوب الاجهاض الامارات كبديل للعمليات الجراحية التي تتطلب وقتاً طويلاً وتكلفة عالية. بفضل حبوب الاجهاض الامارات، يمكنك الآن إنهاء الحمل بسلام وأمان في منزلك. نحن نوفر حبوب الاجهاض الامارات الأصلية من إنتاج شركة فايزر، مما يضمن لك الحصول على منتج فعال وآمن.
إذا كنت تبحث عن حبوب الاجهاض الامارات في العين، دبي، أو أبوظبي، يمكنك التواصل معنا عبر الواتس آب أو الاتصال على رقم 00971547952044 للحصول على التفاصيل حول كيفية الشراء والتوصيل. حبوب الاجهاض الامارات متوفرة بأسعار تنافسية، مع تقديم خصومات كبيرة عند الشراء بالجملة.
حبوب الاجهاض الامارات هي الخيار الأمثل لمن تبحث عن وسيلة آمنة وسريعة لإنهاء الحمل غير المرغوب فيه. تواصل معنا اليوم للحصول على حبوب الاجهاض الامارات الأصلية وتجنب أي مشاكل أو مضاعفات صحية.
في النهاية، لا تقلق بشأن الحبوب المقلدة أو الخطرة، فنحن نوفر لك حبوب الاجهاض الامارات الأصلية بأفضل الأسعار وخدمة التوصيل السريع والآمن. اتصل بنا الآن على 00971547952044 لتأكيد طلبك والحصول على حبوب الاجهاض الامارات التي تحتاجها. نحن هنا لمساعدتك وتقديم الدعم اللازم لضمان حصولك على الحل المناسب لمشكلتك.
This presentation intends to offer a bird's eye view of organic farming and its importance in the production of organic food and the soil health of artificial ecosystems.
Compositions of iron-meteorite parent bodies constrainthe structure of the pr...Sérgio Sacani
Magmatic iron-meteorite parent bodies are the earliest planetesimals in the Solar System,and they preserve information about conditions and planet-forming processes in thesolar nebula. In this study, we include comprehensive elemental compositions andfractional-crystallization modeling for iron meteorites from the cores of five differenti-ated asteroids from the inner Solar System. Together with previous results of metalliccores from the outer Solar System, we conclude that asteroidal cores from the outerSolar System have smaller sizes, elevated siderophile-element abundances, and simplercrystallization processes than those from the inner Solar System. These differences arerelated to the formation locations of the parent asteroids because the solar protoplane-tary disk varied in redox conditions, elemental distributions, and dynamics at differentheliocentric distances. Using highly siderophile-element data from iron meteorites, wereconstruct the distribution of calcium-aluminum-rich inclusions (CAIs) across theprotoplanetary disk within the first million years of Solar-System history. CAIs, the firstsolids to condense in the Solar System, formed close to the Sun. They were, however,concentrated within the outer disk and depleted within the inner disk. Future modelsof the structure and evolution of the protoplanetary disk should account for this dis-tribution pattern of CAIs.
Order : Trombidiformes (Acarina) Class : Arachnida
Mites normally feed on the undersurface of the leaves but the symptoms are more easily seen on the uppersurface.
Tetranychids produce blotching (Spots) on the leaf-surface.
Tarsonemids and Eriophyids produce distortion (twist), puckering (Folds) or stunting (Short) of leaves.
Eriophyids produce distinct galls or blisters (fluid-filled sac in the outer layer)
Signatures of wave erosion in Titan’s coastsSérgio Sacani
The shorelines of Titan’s hydrocarbon seas trace flooded erosional landforms such as river valleys; however, it isunclear whether coastal erosion has subsequently altered these shorelines. Spacecraft observations and theo-retical models suggest that wind may cause waves to form on Titan’s seas, potentially driving coastal erosion,but the observational evidence of waves is indirect, and the processes affecting shoreline evolution on Titanremain unknown. No widely accepted framework exists for using shoreline morphology to quantitatively dis-cern coastal erosion mechanisms, even on Earth, where the dominant mechanisms are known. We combinelandscape evolution models with measurements of shoreline shape on Earth to characterize how differentcoastal erosion mechanisms affect shoreline morphology. Applying this framework to Titan, we find that theshorelines of Titan’s seas are most consistent with flooded landscapes that subsequently have been eroded bywaves, rather than a uniform erosional process or no coastal erosion, particularly if wave growth saturates atfetch lengths of tens of kilometers.
Rodents, Birds and locust_Pests of crops.pdfPirithiRaju
Mole rat or Lesser bandicoot rat, Bandicotabengalensis
•Head -round and broad muzzle
•Tail -shorter than head, body
•Prefers damp areas
•Burrows with scooped soil before entrance
•Potential rat, one pair can produce more than 800 offspringsin one year
2. WHATISBEVERAGE?
• ‘Beverages’ is a liquid drink other than water, and can be potable for instance tea,
coffee, beer.
• Types of beverages :
1. Alcoholic beverages,
2. Non-alcoholic beverages.
•
3. ALCOHOLIC BEVERAGE:
• Alcoholic beverage is any fermented (presence of yeast)
drink such as alcohol, wine, beer or distilled ethanol as an
intoxicating agent.
• These are fermented from the sugars in fruits berries,
grains, milk, honey, plant saps, tubers.
• Beer is the best known member of the malt family alcoholic
beverages, which also includes ale, stout, porter and malt
liquor.
• There are two classes of Alcoholic beverages
4. (1) The fermented beverages wherein the alcohol is formed
by the fermentation of sugar present either naturally in the
source or produced by the transformation of starch
• (2) The distilled beverages that are obtained by
distillation of some alcoholic liquor. By the 21st Century the
health benefits of using moderate amounts of alcoholic
beverages became apparent to the medical profession.
Wine especially has been found to prolong longevity and
reduce risks of some diseases such as cancer and
arteriosclerosis.
5. FERMENTED BEVERAGES
• (i) Beer Fermentation:
• Beer is an undistilled product of grain-mash
fermentation brought about by yeast. Beer
fermentation involves the conversion of
starchy raw materials into sugars and then
into alcohol. It is generally prepared from
malted barley but other starchy grains,
e.g..maize, rice are also used as raw
materials. Yeasts especially
Saccharomyces cerevisiae or S.
carisbergensis are used in the
fermentation process.
6.
7. TYPES OFBEER:
• (i) Lager beer
• It means literally, the stored beer. Lager beer is produced by ‘bottom’
fermentation and is rather high in alcohol (3.93%) and extract with a
relatively low proportion of hops.
• (ii) Bock beer:
• It is a heavy beer, dark in colour and high in alcohol (4.69%). It is
brewed for consumption in early spring.
• (iii) Ale beer:
• Ale beer is pale in colour, tart in taste, high in alcohol (4.75%) and
contains more hops. This beer is produced by ‘top’ fermentation.
• (iv) Porter beer
• (vi) Stout beer
8. • (ii) Wine Fermentation:
• Wine is an undistilled product of fruit juice fermentation
brought about by yeast. Wine is produced by the normal
alcoholic fermentation of fruit juices, especially the grape
juice. The microorganisms used in the wine fermentation are
the various strains of Saccharomyces cerevisiae such as S.
cerevisiae var. ellipsoidens.
10. • (i) Red wines:
• The wines red in colour are put under this category. In preparing
them the grapes are crushed and stemmed but their skins and seeds
are left in the ‘must’. The alcoholic content percentage of these
wines ranges from 11 to 12.
• Examples:
• Rose wines, Burgundy wines, Claret wines, Vinorosso wines, etc.
• (ii) Dry wines:
• Those wines which fall under this category contain too little sugar to
be detected by taste, i.e., the sugars are almost completely
fermented. Alcohol percentage of dry wines ranges from 19-20.
11. Examples:
•Post wines, Takay wines, Muscatel wines, etc.
•(iii) Sweet wines:
•Those wines are “sweet wines” that have good quantities of
unfermented sugars.
•(iv) Sparkling wines:
•These are the wines that are made effervescent by secondary
fermentation in closed containers and contain CO2. They too
possess 11-12% alcohol.
•Examples:
•Sparkling Burgundy, Champagne, etc.
13. • (i) Whisky:
• Whisky is distilled from fermented grain-mash containing upto 50%
ethyl alcohol.
• (ii) Rum:
• Rum is any alcoholic distillate from the fermented juice of sugarcane,
sugarcane syrup, sugarcane molasses or other sugarcane by-product
and contains about 40% alcohol. Blackstrap molasses containing 12-
14% fermentable sugar are fermented by Saccharomyces cerevisiae
or other yeasts at pH 4.0-4.7 and initial temperature of 27°C which
rises finally to 35.5°C. Fermentation is completed within 3 to 7 days.
• Rum is usually aged (matured) in charred white-oak barrels and
possesses a characteristic flavour, aroma and colour. Rum may be
used in the preparation of ice cream, candies, in curing of tobacco
and, sometimes, as medicine.
14. • (iii) Gin:
• Gin is the liquor which is prepared by distillation from a fermented
mash of malt or raw grain. The finest gin is distilled from the malt of
barley and rye. It requires several distillations. The flavor of gin and
its medicinal value are due to oil of juniper.
(iv) Brandy:
Brandy is the distillation product of fermented grape juice (wine) and
contains about 40-50% alcohol. The best brandy is made in France in
the Charente district. The finest grade of brandy are made from the
white wines. The brown colour of brandy develops when it is stored in
wooden casks. Sometimes, the brandy is coloured with caramel.
15. (v) Vodka:
•It is Russian alcoholic beverage (distilled) produced by the yeast
fermentation of potatoes. It is allowed to age for long periods in
wooden casks; flavour and aroma are introduced into the purified
alcohol during the blending process.
16. NON-ALCOHOLIC BEVERAGES:
• Non-Alcoholic beverages means non-intoxication drinks
(Yeast is not added to convert sugar into alcohol during the
fermentation process) or sweet carbonated drinks which
does nor have any alcohol percentage.
• For eg: Coffee, Tea, Squashes, Smoothies, Shakes, Juices,
Syrups, Soft drinks comes in different ways canned, bottled,
cooled
18. PARAGUAYTEA
• Paraguay Tea, is next to coffee, tea and cocoa in importance. It is obtained from the leaves of various species
principally Ilex paraguariensis.
• .Originating with the Amerindians it was adopted by the first European colonists and today is the universal
beverage
• The leaves like tea contain up to 0.5 percent theine, a volatile oil and some tannin
• The beverage is usually prepared in a cup by pouring boiling water on the leaves, often with sugar
and lemon. It is then sucked through a bombilla or hollow tube of silver, brass or straw with a perforated
bowl that serves as a strainer.
• Paraguay is the universal drink of millions in South America but has not been popular in other parts of
the world. A process of double toasting produces a brownish beverage with a tangier flavor, especially for
the North American trade.
19. GUARANA:
• This is one of the more stimulating of all caffeine beverages
as it contains three times as much caffeine as coffee. It is
prepared from the seeds of Paullinia cupana, a large woody
climber of the Amazon region
• One half teaspoon of the reddish brown guarana in a cupful of
water is equivalent to 2-3 cups of strong coffee. Guarana
contains some tannin and a volatile oil and is bitter and
astringent with a bittersweet taste. The beverage
is widely used in Brazil especially in the Mato Grosso where
the plant is cultivated to some extent.
20.
21. • Other Non-Alcoholic beverages such as Khat, Cola, Cassine .
Catha edulis is a shrub that grows wild in Abyssinia and is
cultivated in other parts of Northeastern Africa. The dark-
green leaves are used in Arabia to yield khat, a principal
beverage
• The seeds of Cola nitida are the Cola Nuts of Africa.
Inhabitants of Africa and elsewhere use it for beverage
purposes. The seeds are imported worldwide for use in
various soft drinks.
• This is a tea like beverage obtained from a Ilex vomitoria. It
grows in sandy soil of the coastal plain from Virginia to Mexico
where it is often found in dense thickets. Although the use of
cassine was first reported from Florida as early as 1562 and
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