BEER, WINE AND SPIRITS

Presented by: Mary Grace D. Velitario

HISTORY

• BEER
- The first alcoholic beverage known to civilization
- Late Stone Age beer jugs prove that beer was made at least as early as the
Neolithic period (10000 B.C.).

• CHAMPAGNE
- French monks were the first to bottle a sparkling form of wine called
Champagne, named after the Champagne region of France.
HISTORY

• Babylon (2700 BC)

- used both beer and wine as offerings to their wine goddess and other wine
deities
• China (7000 BC)
- rice mead was produced by fermenting rice
• Egypt (3400 BC)
- brewing began in the city of Heirakonpolis ; its ruins contain the remains of the
world’s oldest brewery, which was capable of producing up to three hundred
gallons per day of beer.
• Greece (2000 BC)
-the first alcoholic beverage to obtain widespread popularity was mead, a
fermented beverage made from honey and water
FERMENTATION

o A biological process used in the production of alcoholic beverages.

o The chemical breakdown of a substance by the use of bacteria,

yeast, and other microorganisms.

• Yeast – contains enzymes that catalyze the breakdown of

glucose to alcohol and carbon dioxide.
FERMENTATION
The principal reactions in alcohol fermentation are:
• Equation of inversion

• Equation of fermentation
Critical Factors in Fermentation
• pH
• Temperature
• Pure-cultured yeast
• Aeration-agitation
• Uniformity of yields
What’s the difference?

BEER WINE SPIRITS

• Basic ingredient: grains • Basic Ingredient: fruits • Made from a mash
• Require malted • Produced by the action • Fermented liquors
(germinated) grain to of yeast on the sugar of which are then distilled
make the Carbohydrates fruit to increase the alcoholic
fermentable content
• 9-12% ABV
• 3-6% ABV • 40% ABV
BEER
RAW MATERIALS

• Grain – corn, rice. Barley is the most important

• Yeast – microorganisms responsible for the production of alcohol in beer.
• Hops - use primarily as a flavor and stability agent in beer.
• Adjuncts – additive grains like rice, corn, fruit of spices.
• Pure water – beer is compost mostly of water
CLASSIFICATION OF BEER

Beer can be classified into two types :

• Ales
- Uses top fermenting yeast (Saccharomyces uvarum)
- Fermented at higher temperature (18-21°C)
• Lagers
- Uses bottom fermenting yeast (Saccharomyces cerevisiae)
- Fermented at colder temperature (7-11°C)
BREWING PROCESS

Malting Mashing Lautering Boiling

Packaging Clarification Aging Fermenting

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MALTING

o The process of getting barley ready for fermentation.

o Three basic steps: steeping, germination, drying.

Steeping – barley is immersed in water in increase its moisture content.

Germination – process of allowing the formation of enzyme, such as maltose
diastase.
- by aeration and proper stirring.
- grain is allowed to grow for 5 to 8 days.
Drying – stops the germination process.

Diastase – enzyme that is responsible for converting starch into simple sugar
 MASHING

oA process that allows the conversion of starch into sugar by

the use of maltose enzyme.

- Malted barley and adjuncts are crushed before it enters

mash tun
- the grain and water were mixed to create cereal mash
- The sugar rich water is then strained through the bottom
of the mash and is now called wort
LAUTERING

• the mash is separated from solid residues,

grain shells and non-dissolved proteins.

Sparging – a spray of decarbonated water through the grain.

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BOILING

• Wort is boiled together with hops to acquire the flavor from its
oil.
• The α-acid in the hop oil contributes to the bittering of a beer.
• These oil are non-polar, and can only be extracted through a short
boiling.

• Sterilize the wort

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FERMENTATION

• yeasts are introduced to wort and converts sugar

into alcohol and carbon dioxide.

• At this stage the flavor and taste are formed.

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AGING

• after fermentation, the beer is stored in barrel to

complete its aging process
• the young beer needs to be matured in order to allow a
full development of flavors and a smooth finish.
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CLARIFICATION

• Filtration removes the last remaining yeast in the

fermented beer and small particles.
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PACKAGING
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BY PRODUCTS

• Rootlets – form on the grain during malting; used for animal feed.
• Hops - used as fertilizer
• Residual Yeast – rich source of B vitamins
- can be put to use by pharmaceutical companies to
make vitamins or drugs or as a food additive.
WINE
RAW MATERIALS

• Fruits – usually grapes

- source of sugar for fermentation

• Yeast - most common yeast (Saccharomyces cerevisiae).

CLASSIFICATION OF WINE

o In terms of range in alcohol:

• Natural (alcohol content: 7 - 14%)
• Fortified (alcohol content: 14 – 30%)
o In terms of color:
• White
• Pink
• red
o In terms of aging:
• Red wine (7 to 10 years)
• White wine (1 to 4 years)
PRODUCTION OF WINE

Harvesting Crushing Fermenting

Aging and
Clarification
bottling
PRODUCTION OF WINE

HARVESTING
• Harvesting can be done by hand or mechanically.
• Decisions of harvesting informed by level of acid and
sugar.
• Weather forcast
De-stemming and crushing

• the grapes are crushed, pressed and stems are removed, leaving
the liquid to flow into a stainless steel fermentation
• Must – is simply the freshly pressed grape juice that contain the
skins, seeds, and solids.
• For white wine, the skin is being peeled off to prevent unwanted
color and tanning. Red wine on the other half, is left in contact
with the skin to acquire the flavor, color and addition tannins.
fermentation

• yeasts are fed into the tank to turn the sugar in the must into
alcohol
• In addition, cane or beet sugar may be added to increase the
alcoholic content
• adding sugar is called chaptalization.
• Warmer temperature fermentation for red wine
• Cooler temperature fermentation for white wine
Aging

• Red wines may age for seven to ten years

• Most large wineries age their wine in large temperature-controlled
stainless steel tanks that are above ground, while smaller
wineries may still store their wine in wooden barrels in damp wine
cellars
Clarification or Filtration

- is the process in which remaining solids are removed.

- Two ways of clarification:
Fining –
Filtration -
PACKAGING

• Wine is kept in dark bottles (green shade) to prevent deterioration

in the flavor.
BY PRODUCT

• Marc – the skin, stalk, and pips(seeds) that remain after wine
making.
• - can be used to make a compost
• - can be used to make Brandy.
DISTILLED SPIRITS
Distillation process

• A unit operation used to increase the concentration of alcohol above

that of the original fermented mixtures.
• The principle of distillation is based upon the different boiling points
of alcohol (78.5°C, or 173.3°F) and water (100°C, or 212°F).
• Fermentation liquid is heated to a temperature higher than the
boiling point of alcohol.
• Whiskey -basically a distilled • BRANDY -basically a distilled
beer wine
Distillation Process
Beer Industries in the Philippines

• San Miguel Corporation

- the largest beer producer in the Philippines
Breweries in the Philippines

• Asia Brewery
- Second largest brewery in the Philippines
Wine Industries in the Philippines

Brumms Quality Wines, Inc.

Distilled Spirits Industries in the Philippines

Tanduay Distillers, Inc.

REFERENCES:

• Austin. G.T. (1984). Shreeve's Chemical Process lndustries, 5th

ed. McGrawHill International Edition.