Alcohol Chapter 22. Ethanol Active ingredient in beer, wine and liquor.
Beer, Wine, and Liquor Human Growth and Development.
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Transcript of Beer, Wine, and Liquor Human Growth and Development.
Beer, Wine, and Beer, Wine, and LiquorLiquor
Beer, Wine, and Beer, Wine, and LiquorLiquor
Human Growth and DevelopmentHuman Growth and DevelopmentHuman Growth and DevelopmentHuman Growth and Development
YeastsYeastsYeastsYeasts
Although there is a distinction between Although there is a distinction between
beer, wine and liquor as well as other beer, wine and liquor as well as other
lesser known alcoholic beverages, they lesser known alcoholic beverages, they
share one thing in common: They are the share one thing in common: They are the
fermentation products of fermentation products of yeastsyeasts..
FermentationFermentationFermentationFermentation
The reaction by which alcoholic beverages The reaction by which alcoholic beverages
are produced is generally referred to are produced is generally referred to
as fermentation and may be summarized as fermentation and may be summarized
as:as:
Yeast + anything with sugars in it Yeast + anything with sugars in it
(Glucose Alcohol Ethanol) + CO2(Glucose Alcohol Ethanol) + CO2
Fermentation, cont.Fermentation, cont.Fermentation, cont.Fermentation, cont.This reaction is also important in baking bread, but This reaction is also important in baking bread, but
the desired product is then the carbon dioxide rather the desired product is then the carbon dioxide rather
than alcohol. The production of than alcohol. The production of alcoholalcohol occurs best occurs best
in the absence of oxygen. However, from the yeast's in the absence of oxygen. However, from the yeast's
point of view, alcohol and carbon dioxide are waste point of view, alcohol and carbon dioxide are waste
products, and as the yeast continues to grow and products, and as the yeast continues to grow and
metabolize in the sugar solution, the metabolize in the sugar solution, the accumulation accumulation
of alcohol will become toxic when it reaches a of alcohol will become toxic when it reaches a
concentration between 14-18%, thereby killing concentration between 14-18%, thereby killing
the yeast cellsthe yeast cells. .
LiquorLiquorLiquorLiquor
This is the reason why the percentage of This is the reason why the percentage of
alcohol in wine and beer can only be alcohol in wine and beer can only be
approximately 16%. In order to produce approximately 16%. In order to produce
beverages (beverages (liquorliquor) with higher ) with higher
concentrations of alcohol, the fermented concentrations of alcohol, the fermented
products must be distilled.products must be distilled.
DistillationDistillationDistillationDistillation
Alcoholic distillation is basically the Alcoholic distillation is basically the
process of separation the more volatile process of separation the more volatile
component, alcohol, from the less volatile component, alcohol, from the less volatile
component, water, from a water/alcohol component, water, from a water/alcohol
solution, by heating the solution and solution, by heating the solution and
condensing and collecting the alcohol rich condensing and collecting the alcohol rich
vapors released, as a high alcohol vapors released, as a high alcohol
strength liquid (spirit).strength liquid (spirit).
SpiritSpiritSpiritSpirit
The term The term spiritspirit refers to a refers to a distilleddistilled
beverage that contains no added sugar beverage that contains no added sugar
and has at least 20% and has at least 20% alcohol by volumealcohol by volume
(ABV). Popular spirits include (ABV). Popular spirits include brandybrandy, ,
fruit brandyfruit brandy (also known as (also known as schnappsschnapps), ), gingin
, , rumrum, , tequilatequila, , vodkavodka, and whisky., and whisky.
Wine and BeerWine and BeerWine and BeerWine and Beer
Generally, a beverage derived from Generally, a beverage derived from
fermented fruit juice is wine. However, fermented fruit juice is wine. However,
commercially speaking, "wine" is fermented commercially speaking, "wine" is fermented
grape juice from grape juice from Vitis viniferaVitis vinifera. Other . Other
wines are specifically referred to by the wines are specifically referred to by the
name of the fruit of the juices from which name of the fruit of the juices from which
they are fermented. For example, they are fermented. For example,
elderberry wine, peach wine, etc. elderberry wine, peach wine, etc.
Wine and Beer, Wine and Beer, cont.cont.
Wine and Beer, Wine and Beer, cont.cont.
Beer on the other hand is usually derived Beer on the other hand is usually derived
from from fermentationfermentation of malt derived from of malt derived from
the digestion of germinated barley grains, the digestion of germinated barley grains,
in western cultures, but other in western cultures, but other grainsgrains may may
be utilized in other cultures. There is also be utilized in other cultures. There is also
a difference between processes by which a difference between processes by which
wines and beers are fermented.wines and beers are fermented.
DefinitionsDefinitionsDefinitionsDefinitionsBeerBeer: Any alcoholic beverage produced by the fermentation of sugars : Any alcoholic beverage produced by the fermentation of sugars
obtained from grain. In western culture, barley is the grain generally obtained from grain. In western culture, barley is the grain generally
used.used.
WineWine: Usually fermentation of grape juice, but may also be other fruit : Usually fermentation of grape juice, but may also be other fruit
juices as well, e.g., elderberry, peach, apple, etc.juices as well, e.g., elderberry, peach, apple, etc.
EthanolEthanol: Alcohol that is the metabolic product of yeast in the wine and : Alcohol that is the metabolic product of yeast in the wine and
beer making. Specifically, it is produced by the yeast during beer making. Specifically, it is produced by the yeast during
fermentation.fermentation.
FermentationFermentation: The process by which yeast converts sugars into alcohol : The process by which yeast converts sugars into alcohol
and CO2.and CO2.
YeastYeast: In wine and beer making, the "ingredient" that converts the : In wine and beer making, the "ingredient" that converts the
simple sugars into ethanol. simple sugars into ethanol.
QuestionsQuestionsQuestionsQuestions
1. In the strict sense, how would you 1. In the strict sense, how would you
distinguish distinguish beerbeer and and winewine??
2. In either case, why is it that you cannot 2. In either case, why is it that you cannot
produce a beverage that is more than produce a beverage that is more than
18% alcohol? That being the case, how is 18% alcohol? That being the case, how is
hard hard liquorliquor, which has a much higher , which has a much higher
alcohol content, produced?alcohol content, produced?