631 Questions
What is the key category in the Vietnam beverages market?
Soft drinks
What are some examples of non-fermented drinks?
Mineral water, fruit juices, vegetable juices, carbonated drinks, energy drinks, sport drinks, tea, coffee, cocoa drinks
What is the main purpose of homogenization in fruit juice processing? To keep the juice away from _________.
separation
Oxygen elimination in fruit juice processing can help reduce discoloration and vitamin C loss.
True
What are some categories of beverages in the Vietnam market?
Soft drinks, hot drinks, dairy-soy drinks, and alcoholic drinks
What is the Vietnam beer consumption per year, in millions of kiloliters? Vietnam consumes over ______ million kiloliters of beer per year.
3.8
Fruit juices are derived from fruit pulp/purée and are not a good source of vitamins and minerals.
False
Match the following fruit juice classifications with their descriptions:
Cloudy fruit juices = Derived from fruits like orange and pineapple Clear fruit juices = Derived from fruits like grape and apple Nectar = Diluted fruit juice with water, sugar, and additives Concentrated fruit juices = Used for preservation and as materials for other food productions
What are the approximate criteria for grape ripeness for White wine?
Sugar: 19-22 °Brix, Titratable acidity: 7.5-9.0 g/l, pH: 3.0-3.3
Saccharomyces cerevisiae is commonly used as _______ in wine fermentation.
yeast
Destemming is a process that is sometimes done after crushing the grapes.
False
What are the factors that can affect wine fermentation?
Oxygen, temperature, sugar content, pH
What is the alcohol level of Beer?
1-12%, usually around 5%
From which tree are the oak barrels for Cognac made?
Oak tree
Is V.S.O.P a brandy with an age ranging from 7 to 10 years?
True
The beneficial effects of alcohol include feeling relaxed, stimulation of senses, and heightening of pleasure.
false
Match the type of wine with its fermentation process:
White wine = Natural fermentation Rose wine = Macerating grape skins with juices Red wine = Mixture of grape juice, skins, and seeds of dark-skin grapes
What is the purpose of cooling during the 'Must' treatment process?
Slowing down the oxidation and fermentation by wild yeast during color extraction
Which substances are used for acidity adjustment in 'Must' or Juice?
Tartaric acid
Closed tanks are more popular for ensuring sanitary conditions in fermentation.
True
The metabolism of glucose to ethanol by S.cerevisiae can be interpreted in the following equation: C6H12O6 + 2Pi + 2ADP + 2H+ -> 2C2H5OH + ______ + 2ATP. What is the missing product?
2CO2
Match the following fermentation byproducts with their characteristic odor descriptions:
Acetic acid = Sour, vinegary Diacetyl = Buttery, cloying Hydrogen sulfide = Rotten egg Esters (various) = Fruity, floral
What is an important part of the brewing process that constitutes 80 - 90% of finished beer?
Water
What type of water is recommended for beer production?
Soft water
What factors should be considered regarding water quality for beer production? (Select all that apply)
Flavor
What is the purpose of fine filtering in winemaking?
To achieve better clarity
What are some examples of fine filtering agents mentioned in the text?
gelatin, egg whites
Oak barrels are easy to clean.
False
In beer production, the combination of malt, hop flowers, adjuncts, yeasts, and water make up the beer ____________.
ingredients
Match the process with its description:
Germination = Converts starch to sugars Mashing = Extract sugars from malt Fermentation = Yeast uses malt extract to produce alcohol Drying = Reduce water content and maintain enzymes activity
What are the principles of bottling beer?
Beer is bottled in a closed system under constant pressure. Minimize disturbance of beer, the loss of CO2, the penetration of oxygen from the air into the product.
What is the aim of pasteurization in beer production?
To kill microorganisms in beer
What is a by-product collected from the filtering process, used as animal feed?
Brewer’s grains
What is the purpose of collecting yeast residues from the fermentation process?
Yeast residue is pressed into cakes and used as animal feed.
How is thin plate pasteurization carried out in beer production?
Beer is continuously flowing in thin plates at a high temperature
What is the primary role of water in biochemical reactions in the human body?
Serving as a solvent
What is the maximum limit for inorganic matter in water for beer production?
2 NTU/ml
What is the acceptable range for pH levels in water for beer production?
6.5 to 8.5
What is the primary purpose of oxygen scouring in water treatment for beverage production?
Eliminate soluble contents like Fe2+ and Mn2+
What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?
0.5 mg/l
What is the maximum hardness limit in mg/l for running water in beverage facilities?
350 mg/l
What is the maximum acceptable level of total Cl- in water for beer production?
250 mg/l
What is the primary purpose of heat treatment in cloudy fruit juice processing?
Inactivate enzymes that cause spoilage
What is the maximum acceptable level of total coliform count in water for beverage production?
50 CFU/100 ml
What is the total soluble solids (TSS) percentage of concentrated fruit juice?
32%
What is the purpose of homogenization in fruit juice processing?
Ensure uniform mixing of fruit pulp and juice
What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?
Pectolytic enzymes
What is the primary function of adjunct in beer production?
To serve as a secondary starch source
What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?
Sweet wine
Which of the following is NOT a category of wine classification?
By age
What is the primary function of hops in beer production?
To impart bitterness and aroma
What is the primary purpose of using oak barrels in Cognac production?
To impart flavor and aroma
What is the typical carbohydrate content of isotonic sport drinks?
6-8%
What is the primary purpose of minimizing oxygen contact in juice processing?
To prevent discoloration and vitamin C loss
What is the significance of maintaining a pH below 4.5 before pasteurization?
To ensure the inactivation of Clostridium botulinum spores
What is the primary cause of quality loss in juice due to microorganisms?
Microbial contamination leading to spoilage and off-flavors
What is the purpose of high-pressure homogenization in juice processing?
To reduce particle size and improve juice appearance
What is the primary purpose of pasteurization in juice processing?
To eliminate harmful microorganisms and extend shelf life
What is the significance of the TCVN 5042-1994 standard in fruit juice processing?
It defines microbiological indicators for fruit juices
What is the primary function of pectinase treatment in wine processing?
To break down pectin and reduce viscosity
What is the main difference between primary and secondary fermentation in wine production?
The conversion of sugar into alcohol and CO2
What is the purpose of incubation in oak barrels during wine production?
To allow the tannins from the oak barrels to react with the wine
What is the function of hops in beer production?
To add flavor and aroma to the beer
What is the purpose of racking in wine production?
To remove sediment from the wine
What is the characteristic of beer that is due to the high concentration of CO2?
Its white, smooth foam
What is the primary purpose of the mash and wort preparation step in the beer brewing process?
To extract fermentable sugars from the starches
What is the main reason why adjuncts like rice, wheat, and corn syrup are used in beer brewing?
To reduce the cost of production
What is the primary function of the fermentation step in the beer brewing process?
To convert fermentable sugars into alcohol and CO2
What is the purpose of the maturation period in the beer brewing process?
To develop flavor and clarity
What is the primary purpose of filtration in the beer brewing process?
To remove yeast and particles
What is the purpose of wort boiling in the beer brewing process?
To sterilize the wort
What is the primary purpose of wort cooling in the beer brewing process?
To cool the wort to a temperature suitable for yeast addition
What is the purpose of yeast in the beer brewing process?
To consume fermentable sugars and produce alcohol and CO2
What is the primary purpose of pasteurization in the beer brewing process?
To extend the shelf life of the beer
What is the purpose of malt milling in the beer brewing process?
To crush the malted barley to expose the fermentable sugars
What percentage of the total weight of soft drinks is comprised of water?
More than 90%
What is the maximum limit of inorganic matter in water for beer production?
2 NTU/ml
What is the acceptable range for pH levels in water for beer production?
6.5 to 8.5
What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?
0.5 mg/l
What is the maximum acceptable level of total Cl- in water for beer production?
250 mg/l
What is the maximum acceptable level of total coliform count in water for beverage production?
50 CFU/100 ml
What is the primary purpose of pasteurization in juice processing?
To extend the shelf life of juice
What are the common causes of quality loss in juice?
Microorganisms, improper pasteurization, and mechanical agents
What is the primary function of gelling agents in juice processing?
To prevent separation of juice
What is the purpose of minimizing oxygen contact in juice processing?
To prevent discoloration and vitamin C loss
What is the primary function of pH control in pasteurization?
To inactivate Clostridium botulinum spores
What is the purpose of heat treatment in cloudy fruit juice processing?
To inactivate enzymes and improve juice clarity
What is the purpose of filter sterilization in water treatment for beverage production?
To remove microorganisms
What is the difference between fruit juice and nectar?
Fruit juice has 100% TSS and nectar has 15% TSS
Why is proper transportation crucial for maintaining fruit quality?
To prevent fruit from getting damaged
What is the purpose of heat treatment in cloudy fruit juice processing?
To inactivate enzymes that can cause spoilage
What is the purpose of enzymatic treatment in juice clarification?
To break down pectin, a natural gelling agent in fruits
What is the primary purpose of homogenization in fruit juice processing?
To ensure uniform mixing of fruit pulp and juice
What is the primary purpose of sport drinks?
All of the above
What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?
Sweet wine
What is the purpose of hops in beer production?
To impart bitterness and aroma
What is the recommended water quality for beer production?
Soft water
What is the typical carbohydrate content of isotonic sports drinks?
6-8%
What is the purpose of oak barrels in cognac aging?
To enhance flavor and aroma
What is the purpose of SO2 treatment in wine processing?
To prevent the growth of bacteria, mold, wild yeast and oxidation reactions
What is the primary role of pectinase treatment in wine processing?
To hydrolyse pectin to reduce viscosity, increase filtration effect and reduce processing time
What is the purpose of incubation in oak barrels for wine?
To enhance the flavor and aroma of the wine
What is the main ingredient in beer production that provides the sugars for fermentation?
Malt
What is the purpose of racking in wine processing?
To remove sediments and clarify the wine
What is the characteristic of Cognac?
A strong alcohol distilled from crude wine/must
What is the purpose ofwort boiling in the brewing process?
To sterilize the wort and extract bitterness from hops
What is the role of yeast in the fermentation process?
To consume sugars and produce alcohol and CO2
What is the purpose of filtration in the brewing process?
To remove any remaining yeast and particles
Why are adjuncts added to beer?
To reduce the cost of production
What is the purpose of maturation in the brewing process?
To develop the flavor and clarity of the beer
What type of yeast is commonly used in lager production?
Saccharomyces uvarum
What is the purpose of mashing in the brewing process?
To mix the crushed malt with hot water
What is the purpose of wort separation in the brewing process?
To separate the wort from the grain residue
What is the purpose of wort cooling in the brewing process?
To cool the wort to a temperature suitable for yeast addition
What is the purpose of pasteurization in beer production?
To extend the shelf-life of the beer
What percentage of the human body is comprised of water?
75%
Approximately how many liters of water are needed to make 1 liter of beer?
6 liters
What is the maximum acceptable level of manganese (Mn2+) in water for beer production?
0.5 mg/l
What is the primary purpose of water in soft drinks?
To act as a solvent
What is the primary purpose of oxygen scouring in water treatment for beverage production?
Removing soluble contents like Fe2+ and Mn2+
What is the maximum acceptable level of total organic carbon (TOC) in water for beer production?
2 mg CO2/l
What is the maximum hardness limit in mg/l for running water in beverage facilities?
350 mg/l
What is the purpose of water quality requirements in beverage production?
To ensure the quality of the final product
What is the total soluble solids (TSS) percentage of concentrated fruit juice?
32%
What is the primary purpose of heat treatment in cloudy fruit juice processing?
Inactivate enzymes that can cause spoilage
What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?
Pectolytic enzymes
What is the purpose of homogenization in fruit juice processing?
To ensure the uniform mixing of fruit pulp and juice
What is the primary purpose of pasteurization in juice processing?
To eliminate harmful microorganisms and extend shelf life
What can lead to can swelling in canned juices?
Oxygen contact
What is the purpose of minimizing oxygen contact in juice processing?
To prevent discoloration and vitamin C loss
What is the typical range of particle size resulting from high-pressure homogenization?
167-560 µm
What is the purpose of quality standards and regulations in fruit juice production?
To ensure safety and quality benchmarks for consumption
What is the primary cause of quality loss in juice?
All of the above
What is the main purpose of sport drinks?
To replenish water and electrolytes during physical activity
Which of the following is an example of a natural sugar used in soft drinks?
Saccharose
What is the characteristic of Cognac?
Derived from fermented grape must
What is the typical carbohydrate content of isotonic drinks?
6-8%
What is the primary function of hops in beer production?
Imparts bitterness and aroma
What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?
Sweet wine
What is the purpose of incubation in wine production?
For aromatic enhancement
What is the primary role of hops in beer production?
To add flavor and aroma
What is the difference between primary and secondary fermentation?
Primary fermentation is the first stage of fermentation, while secondary fermentation is the second stage
What is the purpose of SO2 treatment in wine production?
To prevent the growth of bacteria and wild yeast
What is the purpose of racking in wine production?
To remove sediments from the wine
What is the role of pectinase in wine production?
To hydrolyse pectin
What type of yeast is used to make lager?
Saccharomyces uvarum
What is the purpose of mash and wort preparation in beer brewing?
To break down the starches into fermentable sugars
Why are adjuncts added to beer?
To reduce the cost of production
What is the purpose of wort boiling in beer brewing?
To extract bitterness from hops
What is the purpose of wort cooling in beer brewing?
To prepare the wort for yeast addition
What is the primary function of fermentation in beer brewing?
To convert sugars into alcohol and CO2
What is the purpose of maturation in beer brewing?
To develop flavor and clarity
What is the purpose of filtration in beer brewing?
To remove remaining yeast and particles
Why is pasteurization done in beer production?
To extend shelf-life
What is the final step in the beer brewing process?
Packaging
Water makes up over 75% of the human body.
True
Soft water is not essential for beer production.
False
The maximum limit for inorganic matter in water for beer production is 5 NTU/ml.
False
The pH level of the water for beer production should be between 5.5 and 9.5.
False
Iron (Fe2+ and Fe3+) levels in water for beer production should be below 1 mg/l.
False
The total coliform count in water for beverage production should be below 100 CFU/100 ml.
False
The primary purpose of oxygen scouring in water treatment for beverage production is to remove soluble contents like Fe2+ and Mn2+.
True
Running water used for household purposes in beverage facilities must have a maximum hardness limit of 200 mg/l.
False
Fruit juice is a beverage with natural concentration and 50% Total Soluble Solids (TSS).
False
Pectolytic enzymes are used in cloudy fruit juice processing to inactivate enzymes that can cause spoilage.
False
Homogenization ensures the uniform mixing of fruit pulp and juice, preventing separation and improving product consistency.
True
Concentrated fruit juice has a Total Soluble Solids (TSS) of 20%.
False
The gelling agent pectin can further reduce separation in juice processing.
True
High pressure (120-150 atm) is used to force the product through a large gap (1 mm) in juice processing.
False
Pasteurization eliminates only harmful microorganisms but does not extend the shelf life of juice.
False
Oxygen elimination is not crucial in juice processing because it does not affect the juice's appearance and nutritional value.
False
Soft drinks consist of over 50% water by weight.
False
Fruit juice has a natural TSS concentration of 50%.
False
Cognac is a type of wine.
False
In beer production, yeast converts starch into sugar.
False
Destemming is a process that is always done after crushing the grapes.
False
Racking is the process of transferring wine from one container to another to add spices and flavorings.
False
Soft water is not preferred for beer production.
False
Hops are added to beer for their nutritional value.
False
Hypotonic drinks are suitable for endurance athletes like marathon runners.
False
Cognac is distilled from fermented grape must.
True
Beer is a low-alcohol, low-nutrient beverage.
False
Dry wine has a mild or softly perceptible sweetness.
False
The color and taste of wine depend on the vine variety.
True
Wine production starts with crushed and damaged fruits.
False
Saccharomyces uvarum is a top-fermenting yeast used to make ale.
False
Adjuncts are more expensive than malted barley.
False
The wort is separated from the grain residue during the Malt milling process.
False
The primary purpose of boiling the wort is to extract flavors from hops.
False
Filtration is done to remove yeast and particles from the beer.
True
Pasteurization is done to reduce the shelf-life of beer.
False
Mash and Wort Preparation is the first step in the beer brewing process.
False
Yeast is added to the wort during the Maturation process.
False
Fermentation is a single-stage process.
False
Beer is packaged into bottles, cans, and kegs.
True
Water comprises more than 80% of the total weight of soft drinks.
False
Beer production requires approximately 3 liters of water to make 1 liter of beer.
False
The pH level of water for beer production should be between 5.5 and 7.5.
False
The maximum acceptable level of manganese (Mn2+) in water for beer production is 1 mg/l.
False
The presence of E. coli in water for beverage production is permissible in limited quantities.
False
The total coliform count in water for beverage production should be below 100 CFU/100 ml.
False
In fruit juice processing, high pressure (120-150 atm) is used to force the product through a large gap (1 mm).
False
Oxygen elimination in fruit juice processing helps to minimize the loss of vitamin C.
True
HTST (High-Temperature Short Time) method involves heating the juice to 95-97°C for 2 minutes.
False
Zygosaccharomyces is known for its sensitivity to preservatives at high concentrations.
False
Fruit syrup has a Total Soluble Solids (TSS) percentage of 32% and a fruit pulp portion of 100%.
False
Soft drinks consist of less than 90% water by weight.
False
Filtration is used to remove particles larger than 0.8-1.2 mm in water treatment for beverage production.
True
Running water in beverage facilities is suitable for direct consumption.
False
Nectar is a type of fruit juice with a TSS of 32%.
False
Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice processing.
False
Homogenization ensures the uniform mixing of fruit pulp and juice, improving product consistency in fruit juice processing.
True
Pectolytic enzymes are used to break down proteins in fruits during juice clarification.
False
Cognac is distilled from fermented grape must.
True
A 356ml can of beer typically contains 200 calories, 15g of carbohydrates, 2g of protein, and no fat.
False
Hypotonic drinks are suitable for endurance athletes like marathon runners.
False
During fermentation, yeast converts sugar into alcohol and oxygen.
False
Racking is the process of adding fining agents to clarify wine.
False
Wine can be classified by CO2 level, but not by producer.
False
Cognac is a type of wine that is typically stored in steel tanks.
False
Soft water is not recommended for beer production.
False
Hops are added to beer for their flavor and aroma, as well as their antibacterial properties.
True
Isotonic drinks have the highest carbohydrate content.
False
The metabolism of glucose to ethanol by S. cerevisiae results in the production of ATP, NADH, and CO2.
False
Beer is a high-alcohol beverage that is rich in nutrients.
False
Malted barley is crushed to expose the fermentable starches.
False
Yeast is added to the wort before boiling.
False
The wort is filtered to remove unwanted proteins.
True
Fermentation is a multi-stage process where yeast grows, ferments actively, and finally settles.
False
Beer is pasteurized to remove yeast and particles.
False
Adjuncts are more expensive than malted barley.
False
The boiling of the wort is done solely for sterilization.
False
Malt milling involves mixing the crushed malt with hot water.
False
Filtration is done before pasteurization.
True
The type of yeast used influences the beer’s flavor profile and fermentation temperature.
True
Softening of water is essential to remove suspended particles larger than 0.8-1.2 mm.
False
Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice.
False
Pectolytic enzymes are used to break down pectin, a natural gelling agent in fruits, in juice clarification.
True
Running water used in beverage facilities must meet the quality standards for direct consumption.
False
Oxygen elimination in fruit juice processing helps to improve the juice's flavor profile.
False
The maximum hardness limit for running water in beverage facilities is 250 mg/l.
False
Water is used in small quantities in beer production, with approximately 1 liter of water needed to make 1 liter of beer.
False
The pH level of the water should be between 5.5 and 9.5 for beer production.
False
Hardness, primarily caused by calcium and magnesium salts, should not exceed 200 mg/l for beer production.
False
Iron (Fe2+ and Fe3+) levels should be below 1 mg/l for beer production.
False
Total Cl- should be less than 200 mg/l for beer production.
False
The presence of E.coli indicates acceptable water quality for beverage production.
False
Cognac can be stored in stainless steel barrels for aging.
False
Pectin is a type of enzyme that breaks down natural gelling agents in fruits.
False
Hypotonic drinks have higher electrolyte and carbohydrate levels than isotonic drinks.
False
Beer production requires hard water with high mineral content.
False
Microorganisms can cause spoilage, off-flavors, and gas production in fruit juice, leading to package deformation.
True
The pH of fruit juice must be maintained above 4.5 before pasteurization to ensure the inactivation of Clostridium botulinum spores.
False
Fortified wine has a low alcohol content of around 10%.
False
Sparkling wine contains no CO2.
False
UHT pasteurization involves heating the juice to 95-97°C for 12 seconds, followed by rapid cooling to 82-85°C.
False
Fruit syrup has a TSS of 32% and a fruit pulp portion of 100%.
False
Red wine is made from the mixture of grape juice, skins, and seeds of white-skin grapes.
False
Rapid cooling to 35-50°C is used after HTST pasteurization to ensure proper sealing.
False
All types of yeast are suitable for making ale.
False
Cognac is typically stored in small steel tanks.
False
Hop flowers are added to beer for their aroma only.
False
Incubation time in oak barrels is always longer than in large steel tanks.
False
Soft water is not recommended for beer production.
False
Racking is the process of transferring wine from one container to another to remove sediment and clarify the wine.
True
Saccharomyces uvarum is a top-fermenting yeast used to make ale.
False
Adjuncts are more expensive than malted barley and contribute to a heavier flavor profile.
False
The wort is boiled to activate enzymes that break down the starches into fermentable sugars.
False
Fermentation is a single-stage process where yeast grows and ferments simultaneously.
False
Maturation is the final step in the beer brewing process.
False
Pasteurization is used to remove yeast and particles from beer.
False
Malt milling involves mixing crushed malt with hot water.
False
Wort separation occurs before wort boiling.
True
Yeast is added to the wort before it is cooled.
False
Beer is always pasteurized before packaging.
False
What percentage of the human body is composed of water?
over 75%
How many liters of water are needed to make 1 liter of beer?
approximately 6
What is the maximum limit for inorganic matter in water for beer production?
2 NTU/ml
What is the acceptable range for pH levels in water for beer production?
between 6.5 and 8.5
What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?
0.5 mg/l
What is the maximum acceptable level of total coliform count in water for beverage production?
below 50 CFU/100 ml
What types of carbohydrates are typically found in sport drinks?
Digestible carbohydrates
What is the purpose of hops in beer production?
To impart bitterness and aroma
What is the primary purpose of oxygen elimination in juice processing?
To prevent discoloration and vitamin C loss.
What is the classification of wine based on sweetness?
Dry, semi-dry, sweet (dessert wine)
What is the primary purpose of oxygen scouring in water treatment for beverage production?
To eliminate soluble contents like Fe2+ and Mn2+.
What are the two common heat treatments used in pasteurization?
HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)
What is the main purpose of yeast in beer production?
To carry out fermentation
What are the three categories of quality loss in juice?
Nutrition loss, sensorial loss, and mechanical loss
What is the maximum hardness limit in mg/l for running water in beverage facilities?
350
What is the characteristic of cognac that derives its taste and amber color?
Reaction between oak tannins and its constituents
What is the primary function of pectolytic enzymes in juice clarification?
To break down pectin, a natural gelling agent in fruits.
What are the main microorganisms that can contaminate juice?
Bacteria, molds, and yeasts
What is the purpose of regulations such as QCVN 6-2/2010-BYT?
To ensure the quality and safety of fruit juices
What is the purpose of soft water in beer production?
To influence the final product's quality
What is the purpose of heat treatment in cloudy fruit juice processing?
To inactivate enzymes that can cause spoilage.
What is the total soluble solids (TSS) percentage of concentrated fruit juice?
32%
What is the difference between fruit juice and fruit syrup?
Fruit juice has a natural TSS concentration of 100%, while fruit syrup has a TSS of 65% and a fruit pulp portion of 25%
What is the primary purpose of homogenization in fruit juice processing?
To ensure uniform mixing of fruit pulp and juice.
What is the purpose of cooling during the 'Must' treatment process?
Slowing down the oxidation and fermentation by wild yeast during color extraction.
What is the role of SO2 treatment in wine processing?
Prevents the growth of bacteria, mold, wild yeast and oxidation reactions.
What is the purpose of enzyme (pectinase) treatment in wine processing?
Hydrolyses pectin to reduce viscosity, increase filtration effect and reduce processing time, increase stability of fruit juice during storage, and prevent precipitation/sedimentation due to pectin during storage.
What is the typical incubation time for wine in oak barrels?
3 to 6 months or 2 to 3 years.
What are the main ingredients in beer production?
Water, malt, hops, and yeast.
What is the purpose of racking in wine production?
Transferring wine from one container to another to remove settled matters (i.e. flocculated dead yeast cells, other chemical sediments…) to obtain a clearer wine.
What is the purpose of mash and wort preparation in the beer brewing process?
To break down starches into fermentable sugars
What is the role of yeast in the fermentation process?
To consume sugars and produce alcohol and CO2
What is the purpose of wort boiling in the beer brewing process?
To sterilize the wort, extract bitterness from hops, and remove unwanted proteins
What is the purpose of maturation in the beer brewing process?
To develop flavor and clarity in the beer
What is the purpose of filtration in the beer brewing process?
To remove any remaining yeast and particles, ensuring clarity
What is the purpose of pasteurization in beer production?
To extend shelf-life by eliminating microorganisms
What is the primary role of adjuncts in beer production?
To contribute to a lighter flavor profile and reduce costs
What is the purpose of wort cooling in the beer brewing process?
To cool the wort to a temperature suitable for yeast addition
What is the purpose of fermentation in the beer brewing process?
For yeast to consume sugars and produce alcohol and CO2
What is the purpose of packaging in the beer brewing process?
To distribute the final product to consumers
What is the primary role of water in biochemical reactions in the human body?
as a solvent
What is the maximum limit for inorganic matter in water for beer production?
2 NTU/ml
What is the acceptable range for pH levels in water for beer production?
between 6.5 and 8.5
What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?
0.5 mg/l
What is the primary purpose of maintaining microbial quality in water for beverage production?
to prevent fecal contamination and ensure the absence of E. coli
Why is soft water essential for beer production?
to prevent hardness and maintain the quality of the beer
What is the primary purpose of oxygen elimination in juice processing?
Minimizing oxygen contact is crucial in juice processing to prevent discoloration, vitamin C loss, and can swelling.
What are the two common heat treatments used in pasteurization?
HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)
What are some common microorganisms that can contaminate juice?
Bacteria, molds, and yeasts, such as Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus, Penicillium, Aureobasidium, Fusarium, Candida, Saccharomyces, and Zygosaccharomyces.
What are some causes of quality loss in juice?
Microorganisms, chemical agents, and mechanical agents
What is the main purpose of oxygen scouring in water treatment for beverage production?
to eliminate soluble contents like Fe2+ and Mn2+
What is the purpose of gelling agents in juice processing?
To reduce separation and improve the appearance of the juice
What is the maximum hardness limit in mg/l for running water in beverage facilities?
350 mg/l
What are some regulations that govern the quality and safety of fruit juices?
QCVN 6-2/2010-BYT, QĐ505/BYT, TCVN 5042-1994, and QCVN 8-2:2011/BYT
What is the primary purpose of heat treatment in cloudy fruit juice processing?
to inactivate enzymes that can cause spoilage
What type of enzymes are used in juice clarification?
Pectolytic enzymes
What is the total soluble solids (TSS) percentage of concentrated fruit juice?
32%
What is the primary purpose of homogenization in fruit juice processing?
to ensure uniform mixing of fruit pulp and juice
What type of carbohydrates are typically found in sport drinks?
Digestible carbohydrates
What is the function of hops in beer production?
To impart bitterness and aroma
What is the term for wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?
Sweet wine (dessert wine)
What is the purpose of oak barrels in cognac production?
To store and age the spirit, imparting flavor and color
What is the preferred type of water for beer production?
Soft water
What is the primary function of yeast in beer production?
To carry out fermentation
What is the purpose of destemming and crushing in wine processing?
To break down the grapes into a mixture of skin, pulp, and seeds, called 'must', and obtain juice.
What is the role of SO2 treatment in must treatment?
To prevent the growth of bacteria, mold, wild yeast, and oxidation reactions.
What is the primary purpose of racking in wine production?
To remove settled matters, such as flocculated dead yeast cells and other chemical sediments, to obtain a clearer wine.
What is the significance of incubation/storing in oak barrels for wine production?
For aromatic enhancement, with low impact of oxygen on wine.
What is the role of hops in beer production?
To contribute to beer's bitterness, clarity, and foam stability, and to provide antibacterial properties.
What is the purpose of cooling during beer production?
To slow down oxidation and fermentation by wild yeast during color extraction.
What type of yeast is used to make lager?
Saccharomyces uvarum
What is the purpose of mashing and wort preparation?
To break down starches into fermentable sugars
What is the purpose of wort boiling?
To sterilize, extract bitterness from hops, and remove unwanted proteins
What is the purpose of maturation in the brewing process?
To develop flavor and clarity
What is the purpose of filtration in the brewing process?
To remove remaining yeast and particles
What is the purpose of pasteurization in the brewing process?
To extend shelf-life by eliminating microorganisms
What are adjuncts in beer brewing?
Secondary starch sources like rice, wheat, corn syrup, and potatoes
What is the role of yeast in fermentation?
Consumes sugars, produces alcohol and CO2
What is the importance of water quality in beer production?
Water quality can affect the flavor and clarity of the beer
What is the purpose of wort separation?
To separate the wort from the grain residue
What percentage of a soft drink's total weight is comprised of water?
over 90%
How many liters of water are needed to produce 1 liter of beer?
approximately 6 liters
What is the maximum acceptable level of hardness in water for beer production?
300 mg/l
What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?
0.5 mg/l
What is the purpose of maintaining a specific pH level in water for beer production?
to prevent neutralization of the beverage's acidity, resulting in a weaker flavor
Why is it essential to maintain a low total coliform count in water for beverage production?
to prevent fecal contamination and ensure the quality of the beverage
What is the primary purpose of filter sterilization in water treatment for beverage production?
To remove microorganisms
What is the significance of optimal ripeness in fruit juice production?
Ensures desired sugar content, flavor, and color in the juice
What is the purpose of blanching in cloudy fruit juice processing?
Not mentioned in the content
What is the difference between cloudy and clear fruit juice in terms of processing steps?
Cloudy fruit juice involves shredding/crushing/blending, while clear fruit juice involves pressing and filtration
What is the role of pectolytic enzymes in juice clarification?
Break down pectin, a natural gelling agent in fruits, reducing juice viscosity and improving clarity
What is the maximum acceptable level of water hardness in running water for beverage facilities?
350 mg/l
What are the two common heat treatments used in juice pasteurization?
HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)
What are the three main causes of quality loss in juice?
Microorganisms, Chemical agents, and Mechanical agents
What is the purpose of minimizing oxygen contact in juice processing?
To prevent discoloration, vitamin C loss, and can swelling
What are the three types of microorganisms that can contaminate juice?
Bacteria, Molds, and Yeasts
What are the four regulations that govern the quality and safety of fruit juices in Vietnam?
QCVN 6-2/2010-BYT, QĐ505/BYT, TCVN 5042-1994, and QCVN 8-2:2011/BYT
What is the main purpose of gelling agents in juice processing?
To reduce separation
What are the primary ingredients in beer production, and what role does each play in the brewing process?
The primary ingredients in beer production are water, malt, adjunct, hops, and yeast. Water constitutes 80-90% of beer and is crucial for various brewing stages. Malt provides sugars for fermentation, adjunct serves as a secondary starch source, hops impart bitterness and aroma, and yeast carries out the fermentation process.
What is the difference between isotonic, hypotonic, and hypertonic sport drinks, and what are their intended uses?
Isotonic drinks have 6-8% carbohydrate content, suitable for endurance athletes. Hypotonic drinks have lower electrolyte and carbohydrate levels, benefiting individuals needing hydration without significant energy intake. Hypertonic drinks have the highest carbohydrate content, aiming to provide energy during exercise and boost muscle glycogen stores.
What are the classification categories for wine, and how do they differ from one another?
Wine can be classified by sweetness (dry, semi-dry, sweet), fermentation (natural, fortified), CO2 level (CO2-containing, non-CO2-containing), and producer (by country, region)
What is the significance of oak barrels in Cognac production, and how do they impact the final product?
Oak barrels are used to age Cognac, and the reaction between oak tannins and Cognac constituents imparts its taste and amber color.
What are the key nutrients found in beer, and how do they contribute to its nutritional value?
A 356ml can of beer typically contains 153 calories, 12.6g of carbohydrates, 1.6g of protein, and no fat.
What is the purpose of fermentation in beverage production, and how does it impact the final product?
Fermentation converts sugars into ethanol, producing the desired flavor, aroma, and character of the beverage.
What is the primary purpose of incubation in wine production?
aromatic enhancement, with low impact of oxygen on wine
What is the role of pectinase in wine processing?
hydrolyses pectin to reduce viscosity, increase filtration effect and reduce processing time, increase stability of fruit juice during storage, and prevent precipitation/sedimentation due to pectin during storage
What is the purpose of racking in wine production?
to remove settled matters (i.e. flocculated dead yeast cells, other chemical sediments…)
What is the primary purpose of SO2 treatment in wine production?
prevents the growth of bacteria, mold, wild yeast and oxidation reactions
What are the two main phases of fermentation in wine production?
primary fermentation (alcoholic fermentation) and secondary fermentation
What is the role of hops in beer production?
contribute to beer's bitterness, clarity, and foam stability, and have antibacterial properties
What is the primary role of mash and wort preparation in the beer brewing process?
To break down starches into fermentable sugars.
What is the purpose of wort boiling in the beer brewing process?
To sterilize the wort, extract bitterness from hops, and remove unwanted proteins.
What is the primary function of adjuncts in beer production?
To contribute to a lighter flavor profile and provide an economic benefit.
What is the purpose of fermentation in the beer brewing process?
To convert fermentable sugars into alcohol and CO2.
What is the primary goal of maturation in the beer brewing process?
To develop flavor and clarity.
What is the purpose of filtration in the beer brewing process?
To remove any remaining yeast and particles, ensuring clarity.
What is the primary purpose of pasteurization in beer production?
To extend shelf-life by eliminating any remaining microorganisms.
What is the primary role of yeast in the beer brewing process?
To convert fermentable sugars into alcohol and CO2.
What is the primary purpose of wort cooling in the beer brewing process?
To lower the temperature to a level suitable for yeast addition.
What is the primary goal of the beer brewing process?
To produce a high-quality beer with a desired flavor profile and characteristics.
Water is a major component of soft drinks, comprising more than ________% of their total weight.
90
Approximately ________ liters of water are needed to make 1 liter of beer.
6
The maximum limit for inorganic matter in water for beer production is ________ NTU/ml.
2
The pH level of the water for beer production should be between ________ and 8.5.
6.5
Iron (Fe2+ and Fe3+) levels in water for beer production should be below ________ mg/l.
0.5
The total coliform count in water for beverage production should be below ________ CFU/100 ml.
50
Water hardness is addressed by neutralizing with ______ or heating.
acid
Fruit juice is a beverage with natural concentration and 100% ______ (Total Soluble Solids).
TSS
Nectar is diluted fruit juice with added water, sugar, organic acids, and ______, having a TSS of 15% and containing 20% fruit pulp.
additives
Concentrated fruit juice, used for preservation and as a base for other products like nectar, jam, and jelly, has a TSS of 32% and is made entirely from ______ pulp.
fruit
Running water used for household purposes in beverage facilities must adhere to Decision No. 09/2005/QĐ-BYT, issued by the Ministry of Health on March 11, ______.
2005
Separate from water used directly in production, running water used for household purposes in beverage facilities must adhere to a maximum hardness limit of ______ mg/l.
350
Gelling agents, such as ______ and CMC, can further reduce separation.
pectin
Oxygen elimination in juice processing is crucial to minimize ______ and vitamin C loss.
discoloration
Pasteurization eliminates harmful microorganisms and extends the ______ life of juice.
shelf
Microorganism contamination can cause ______, off-flavors, and gas production, potentially leading to can swelling.
spoilage
Yeast contamination is particularly common in fruit juice, often causing ______ scum on the surface, gas production, and spoilage.
white
Fruit syrup has a TSS of ______% and a fruit pulp portion of 25%.
65
Sport drinks typically contain digestible ______ for energy absorption
carbohydrates
After being crushed, the grapes are mixed to a mixture of “skin + pulp + seed” called _______.
Must
Cognac derives its taste and ______ color from the reaction between oak tannins and its constituents
amber
In beer production, _______ provides the sugars that are fermented by yeast to produce alcohol.
Malt
Beer production requires ______ water with specific mineral content
soft
Wine can be classified by ______, by fermentation, by CO2 level, and by producer
sweetness
Hops are added to beer for their _______ and aroma.
flavor
In wine production, the process of transferring wine from one container to another to remove settled matters is called _______.
Racking
Red wine is made from the mixture of grape juice, ______, and seeds of dark-skin grapes
skins
Saccharose, glucose, fructose, HFCS, and glucose/fructose syrup are examples of ______ sugars used in soft drinks
natural
Cognac, while not technically wine, is a strong _______ distilled from crude wine/must.
alcohol
Beer is known for its refreshing taste, which comes from the combination of hops and _______, and its white, smooth foam.
ethanol
The beer brewing process involves several steps, including _______________, which is the process of crushing malted barley to expose the fermentable sugars.
malt milling
The mixture of crushed malt and hot water is known as the _______________.
mash
The liquid containing the sugars extracted from the mash is called _______________.
wort
The wort is boiled to sterilize it, extract bitterness from _______________, and remove unwanted proteins.
hops
After primary fermentation, beer undergoes a _______________ period at low temperatures to develop flavor and clarity.
maturation
Some beers are _______________ to extend shelf-life by eliminating any remaining microorganisms.
pasteurized
Saccharomyces _______________ is a bottom-fermenting yeast used to make lager.
uvarum
Secondary starch sources like rice, wheat, corn syrup, and potatoes can be added to beer as _______________.
adjuncts
The primary role of yeast in beer production is to consume the sugars and produce _______________ and CO2.
alcohol
Beer is filtered to remove any remaining _______________ and particles, ensuring clarity.
yeast
Water makes up over ______ % of the human body.
75
Approximately ______ liters of water are needed to make 1 liter of beer.
6
The pH level of the water should be between ______ and 8.5.
6.5
Hardness, primarily caused by calcium and magnesium salts, should not exceed ______ mg/l.
300
Iron (Fe2+ and Fe3+) levels should be below ______ mg/l.
0.5
Total coliform count should be below ______ CFU/100 ml.
50
Gelling agents, such as ______ and CMC, can further reduce separation.
pectin
Minimizing ______ contact is crucial in juice processing.
oxygen
Pasteurization eliminates harmful ______ and extends the shelf life of juice.
microorganisms
Quality loss in juice can stem from ______ loss: Degradation of vitamins and other nutrients over time.
nutrition
Microorganism contamination can cause spoilage, off-flavors, and gas production, potentially leading to ______ swelling.
can
Fruit juice has a natural ______ concentration of 100%.
TSS
To meet the quality standards, water undergoes several treatment processes including Removal of Suspensions, Removal of Soluble Contents, Removal of Microorganisms, and ______________ of Water.
Softening
Running water used for household purposes in beverage facilities must adhere to Decision No. 09/2005/QĐ-BYT, issued by the Ministry of Health on ______________, 2005.
March 11
Fruit juice is a beverage with natural concentration and ______________ TSS (Total Soluble Solids).
100%
Concentrated fruit juice, used for preservation and as a base for other products like nectar, jam, and jelly, has a TSS of ______________ and is made entirely from fruit pulp.
32%
Nectar is diluted fruit juice with added water, sugar, organic acids, and additives, having a TSS of ______________ and containing 20% fruit pulp.
15%
Soft drinks often include natural sugars such as saccharose, glucose, fructose, HFCS, and glucose/fructose ______.
syrup
The extraction method used depends on the fruit's structure and composition, for example, tough and crunchy fruits require ______________ before pressing.
shredding or crushing
Sport drinks can be categorized into isotonic, ______, and hypertonic varieties based on their electrolyte and carbohydrate concentrations.
hypotonic
Fermented beverages encompass alcohols, wines, and ______.
beers
Cognac derives its taste and amber color from the reaction between oak tannins and its ______.
constituents
Beer is characterized by its hop-ethanol ______, sweet-bitter taste, and white-smooth foam.
aroma
Wine can be classified in multiple ways: by ______, by fermentation, by CO2 level, and by producer.
sweetness
After being crushed, the grapes are mixed to a mixture of “skin + pulp + seed” called ______.
Must
The fermentation process is divided into 2 main phases: primary ______ and secondary fermentation.
fermentation
Racking is the process of transferring wine from one container to another container to remove settled ______ (i.e. flocculated dead yeast cells, other chemical sediments…).
matters
Cognac, while not technically wine, is a strong alcohol distilled from crude ______/must.
wine
One can (356ml) of beer contains 153 calories, 0g of fat, 12.6g of ______, 1g of protein, and 2% of the daily recommended intake of riboflavin.
carbohydrates
The quality of ______ used significantly impacts the quality of the beer, and soft water is preferred.
water
Saccharomyces uvarum, a ______ yeast, is used to make lager.
bottom-fermenting
Adjuncts: Secondary starch sources like rice, wheat, corn syrup, and ______ can be added to beer for economic reasons.
potatoes
Malt milling: Malted ______ is crushed to expose the fermentable sugars.
barley
The crushed malt is mixed with hot water to activate enzymes that break down the starches into fermentable ______.
sugars
The liquid containing the sugars extracted from the mash is called “______”.
wort
The wort is boiled to sterilize it, extract bitterness from ______, and remove unwanted proteins.
hops
The boiled wort is rapidly cooled to a temperature suitable for ______ addition.
yeast
Beer undergoes a ______ period at low temperatures to develop flavor and clarity.
maturation
Beer is filtered to remove any remaining ______ and particles, ensuring clarity.
yeast
Some beers are ______ to extend shelf-life by eliminating any remaining microorganisms.
pasteurized
Water hardness is addressed by neutralizing with ______ or heating.
acid
Juice extraction methods depend on the fruit's structure and ______.
composition
Fruit juice is a beverage with natural concentration and 100% ______ (Total Soluble Solids).
TSS
Nectar is diluted fruit juice with added water, sugar, organic acids, and additives, having a ______ of 15% and containing 20% fruit pulp.
TSS
The size of the shredded matter is important, and ______ and peels may need to be removed.
seeds
Pectolytic enzymes, including ______, break down pectin, a natural gelling agent in fruits, reducing juice viscosity and improving clarity.
pectinase
Water makes up over _______ percent of the human body.
75
Soft water is essential for _______ production.
beer
The maximum limit for inorganic matter in water for beer production is _______ NTU/ml.
2
For beer production, the pH level of the water should be between _______ and 8.5.
6.5
The hardness of water, primarily caused by _______ and magnesium salts, should not exceed 300 mg/l.
calcium
The total coliform count in water for beverage production should be below _______ CFU/100 ml.
50
Gelling agents, such as ______ and CMC, can further reduce separation.
pectin
Minimizing ______ contact is crucial in juice processing.
oxygen
Pasteurization eliminates harmful ______ and extends the shelf life of juice.
microorganisms
Quality loss in juice can stem from ______ loss: Degradation of vitamins and other nutrients over time.
nutrition
Microorganism contamination can cause ______, off-flavors, and gas production, potentially leading to can swelling.
spoilage
The general processing steps in White Wine Processing include destemming and crushing, juice & peel _______, fermentation, pressing, barrel fermentation, incubation/storage (in oak barrel), stabilization/depositing, filtering.
incubating
Fruit juice has a natural ______ concentration of 100%.
TSS
After being crushed, the grapes are mixed to a mixture of “skin + pulp + seed” called _______.
Must
Beer is a popular low-alcohol beverage that is rich in nutrients; one can (356ml) of beer contains 153 calories, 0g of fat, 12.6g of carbohydrates, 1g of protein, and 2% of the daily recommended intake of _______.
riboflavin
Malt provides the _______ that are fermented by yeast to produce alcohol.
sugars
Digestible carbohydrates in sport drinks are designed to provide ______ absorption.
energy
The process of transferring wine from one container to another container to remove settled matters is called _______.
racking
Cognac, while not technically wine, is a strong alcohol distilled from crude wine/______.
must
Cognac is often stored in ______ barrels for aging.
oak
Beer typically contains ______ levels, including potassium, with recommended daily intakes varying from 1,600 to 3,000 mg for the general population.
electrolyte
The age of cognac is denoted by a ______ system, with three stars (V.S) representing the youngest (3-5 years old).
star
Wine can be classified by ______, by fermentation, by CO2 level, and by producer.
sweetness
Water, constituting ______% of beer, is crucial for various brewing stages.
80-90
Saccharomyces ______ is used to make lager.
uvarum
Secondary starch sources like rice, wheat, corn syrup, and potatoes can be added to beer as ______.
adjuncts
Malted barley is crushed to expose the ______ sugars.
fermentable
The mixture of crushed malt and hot water is known as the ______.
mash
The wort is boiled to sterilize it, extract ______ from hops, and remove unwanted proteins.
bitterness
The boiled wort is rapidly cooled to a temperature suitable for ______ addition.
yeast
After primary fermentation, beer undergoes a ______ period at low temperatures to develop flavor and clarity.
maturation
Beer is filtered to remove any remaining ______ and particles, ensuring clarity.
yeast
Some beers are ______ to extend shelf-life by eliminating any remaining microorganisms.
pasteurized
Finally, the beer is packaged into ______, bottles, or cans.
kegs
What is the purpose of sulphite treatment (NaHSO3) in wine production?
To prevent the growth of bacteria, mold, and wild yeast
Cognac is a type of wine.
False
What is the primary role of yeast in beer production?
Fermentation
The fermentation process in wine production is divided into two main phases: primary fermentation (alcoholic fermentation) and ______________________。
secondary fermentation
Match the following ingredients in beer production with their roles:
Water = Makes up 80-90% of the final product Malt = Provides sugars for fermentation Hops = Adds flavor and aroma Yeast = Responsible for fermentation
What is the purpose of racking in wine production?
To transfer the wine to another container
What proportion of soft drinks is comprised of water?
More than 90%
Hard water is essential for beer production.
False
What is the maximum acceptable level of manganese (Mn2+) in water for beer production?
0.5 mg/l
Approximately ______________ liters of water are needed to make 1 liter of beer.
6
Match the following water quality parameters with their acceptable limits in water for beer production:
pH level = Between 6.5 and 8.5 Hardness = Below 300 mg/l Iron (Fe2+ and Fe3+) = Below 0.5 mg/l Total Cl- = Less than 250 mg/l
The presence of E. coli in water used for beverage production is permissible.
False
What is the purpose of oxygen scouring in water treatment for beverage production?
Removal of soluble contents
Running water used for household purposes in beverage facilities is suitable for direct consumption.
False
What is the maximum hardness limit in mg/l for running water in beverage facilities?
350
The extraction method used for tough and crunchy fruits involves shredding or ____________ before pressing.
crushing
Match the following fruit juice types with their Total Soluble Solids (TSS) percentages:
Fruit juice = 100% Nectar = 15% Concentrated fruit juice = 32%
What is the primary purpose of heat treatment in cloudy fruit juice processing?
To inactivate enzymes that can cause spoilage.
What is the primary purpose of pasteurization in juice processing?
To eliminate harmful microorganisms and extend the shelf life
What is the purpose of isotonic drinks in sport drinks?
To benefit individuals needing hydration without significant energy intake
Yeast contamination is a common issue in fruit juice processing, often causing off-flavors and spoilage.
True
Cognac derives its taste and amber color from the reaction between oak tannins and the grape must.
False
What are the two common heat treatments used in pasteurization?
HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)
What is the primary function of yeast in beer production?
To carry out the fermentation process
Microorganisms, chemical agents, and mechanical agents are common causes of _______________ loss in juice.
quality
Match the following microbiological contaminants with their descriptions:
Acetobacter = Bacteria Penicillium = Molds Candida = Yeasts Zygosaccharomyces = Yeasts
A 356ml can of beer typically contains ______________ calories.
153
Match the following wine classifications with their descriptions:
Dry wine = All sugar is converted to alcohol Semi-dry wine = Has a mild or softly perceptible sweetness Sweet wine = Still has some residual sugar due to short fermentation time or using low-alcoholic producing yeast
Sparkling wine is classified as a CO2-containing wine.
True
What is the purpose of wort boiling in the beer brewing process?
To sterilize the wort, extract bitterness from hops, and remove unwanted proteins
Adjuncts are more expensive than malted barley.
False
What is the name of the yeast used to make lager?
Saccharomyces uvarum
The liquid containing the sugars extracted from the mash is known as the ___________________.
wort
Match the following steps in the beer brewing process with their descriptions:
Malt milling = Crushing malted barley to expose fermentable sugars Wort separation = Separating the wort from the grain residue Wort boiling = Sterilizing the wort, extracting bitterness from hops, and removing unwanted proteins Fermentation = Consuming sugars and producing alcohol and CO2
What is the purpose of maturation in the beer brewing process?
To develop flavor and clarity
All beers undergo pasteurization to extend shelf-life.
False
What is the purpose of filtration in the beer brewing process?
To remove any remaining yeast and particles, ensuring clarity
The process of mixing crushed malt with hot water to activate enzymes that break down starches into fermentable sugars is known as the ___________________.
mash
Why are adjuncts added to beer?
To reduce the cost of production
What percentage of a soft drink's total weight is comprised of water?
over 90%
Hard water is essential for beer production.
False
What is the maximum limit for inorganic matter in water for beer production?
2 NTU/ml
The pH level of the water for beer production should be between _______ and 8.5.
6.5
Match the water quality requirements for beverage production:
pH level = between 6.5 and 8.5 Hardness = not exceeding 300 mg/l Iron (Fe2+ and Fe3+) = below 0.5 mg/l Total Cl- = less than 250 mg/l
E. coli indicates acceptable water quality for beverage production.
False
What is the purpose of oxygen scouring in water treatment for beverage production?
Eliminate soluble contents like Fe2+ and Mn2+
Running water used for household purposes in beverage facilities is suitable for direct consumption.
False
What is the total soluble solids (TSS) percentage of concentrated fruit juice?
32%
The extraction method used for tough and crunchy fruits involves shredding or crushing before ___________________.
pressing
Match the following fruit juices with their TSS percentages:
Nectar = 15% Concentrated fruit juice = 32% Fruit juice = 100%
Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice.
False
What is the purpose of sulphite treatment in "Must" treatment?
To prevent oxidation reactions
Racking is a process of transferring wine from one container to another to remove settled matters and obtain a clearer wine.
True
What is the primary purpose of incubation in wine production?
Aromatic enhancement
The fermentation process in wine production is divided into two main phases: _________ and secondary fermentation.
primary fermentation (alcoholic fermentation)
Match the following beer ingredients with their roles:
Malt = Provides bitterness and flavor Hops = Provides sugars for fermentation Yeast = Contributes to foam stability and antibacterial properties Water = Responsible for fermentation
What type of drinks are designed to replenish water, minerals, and nutrients lost during physical activity?
Sport drinks
All wine is classified as sweet.
False
What is the typical carbohydrate content of isotonic sport drinks?
6-8%
Whisky is distilled from fermented ______________.
grain mash
Match the type of wine with its characteristic:
Dry wine = All sugar is converted to alcohol Semi-dry wine = Has a mild or softly perceptible sweetness Sweet wine = Still has some residual sugar due to short fermentation time or using low-alcoholic producing yeast
What is the primary component of beer, constituting 80-90% of the finished product?
Water
What is the primary purpose of pasteurization in fruit juice processing?
To eliminate harmful microorganisms
High-Temperature Short Time (HTST) involves heating the juice to 100°C for 10 seconds.
False
What are the two common heat treatments used in pasteurization?
HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)
Microorganisms such as ______________ can contaminate juice.
Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus
Match the following quality standards with their descriptions:
QCVN 6-2/2010-BYT = Quality standards for fruit juices QĐ505/BYT = Labeling preservatives and additives TCVN 5042-1994 = Microbiological indicators for fruit juices QCVN 8-2:2011/BYT = Heavy metal content in food products
What is the primary cause of quality loss in juice?
Microorganism contamination
What type of yeast is used to make lager?
Saccharomyces uvarum
Malted barley is always used as the primary starch source in beer production.
False
What is the name of the liquid containing the sugars extracted from the mash?
wort
The process of separating the wort from the grain residue is called _______________.
wort separation
Match the following steps in the beer brewing process with their descriptions:
Malt milling = Crushing malted barley to expose fermentable sugars Wort boiling = Sterilizing the wort, extracting bitterness from hops, and removing unwanted proteins Wort cooling = Rapidly cooling the boiled wort to a temperature suitable for yeast addition Fermentation = Consuming sugars and producing alcohol and CO2
What is the purpose of filtration in beer production?
To remove any remaining yeast and particles
Pasteurization is a required step in all beer production.
False
What is the purpose of maturation in the beer brewing process?
to develop flavor and clarity
Adjuncts are added to beer for _______________________ reasons.
economic
What is the primary function of yeast in the beer brewing process?
To consume sugars and produce alcohol and CO2
What is the purpose of wort boiling in the beer brewing process?
To sterilize the wort
Adjuncts are more expensive than malted barley.
False
What is the name of the mixture formed during the mash and wort preparation step?
mash
The _______________ stage is where yeast consumes the sugars and produces alcohol and CO2.
fermentation
Match the following beer brewing process steps with their descriptions:
Malt milling = Crushing malted barley to expose fermentable sugars. Wort separation = Separating the wort from the grain residue. Wort boiling = Boiling the wort to sterilize it and extract bitterness from hops. Fermentation = Adding yeast to the cooled wort to produce alcohol and CO2.
What is the primary purpose of maturation in the beer brewing process?
To develop flavor and clarity
Saccharomyces cerevisiae is used to make lager.
False
What is the name of the yeast used to make lager?
Saccharomyces uvarum
The beer brewing process involves several steps, including _______________ and _______________.
malt milling; fermentation
What is the purpose of filtration in the beer brewing process?
To remove yeast and particles
What is the percentage of water in soft drinks?
More than 90%
Water is not essential for beer production.
False
What is the primary role of water in biochemical reactions in the human body?
Solvent
The maximum limit for inorganic matter in water for beer production is ______________ NTU/ml.
2
Match the following water quality parameters with their acceptable limits:
pH level = Between 6.5 and 8.5 Hardness = Less than 300 mg/l Alkalinity = Less than 50 mg/l Iron (Fe2+ and Fe3+) = Less than 0.5 mg/l
The presence of E. coli indicates good water quality.
False
What is the primary purpose of oxygen scouring in water treatment for beverage production?
Removal of soluble contents
What is the primary purpose of pasteurization in juice processing?
To eliminate microorganisms
Running water used for household purposes in beverage facilities is suitable for direct consumption.
False
What is the total soluble solids (TSS) percentage of concentrated fruit juice?
32%
Minimizing oxygen contact is not crucial in juice processing.
False
The maximum hardness limit in mg/l for running water in beverage facilities is __________.
350
What are some common microorganisms that can contaminate juice?
Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus, Candida, Saccharomyces, Zygosaccharomyces, etc.
The process of high-pressure homogenization uses a pressure of _______ atm to force the product through a small gap.
120-150
What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?
Pectolytic enzymes
Match the following juice classifications with their Total Soluble Solids (TSS) percentages:
Fruit Syrup = 65% Concentrated Fruit Juice = 32% Fruit Juice = 100%
What is the purpose of eliminating oxygen in juice processing?
To preserve vitamins and minerals
What is the primary purpose of sport drinks?
To replenish water, minerals, and nutrients lost during physical activity
Cognac is typically stored in steel barrels for aging.
False
What is the primary purpose of SO2 treatment in "Must" treatment?
To prevent the growth of bacteria and mold
What is the typical carbohydrate content of isotonic drinks?
6-8%
Racking is the process of transferring wine from one container to another container to add yeast and increase fermentation.
False
Whisky is distilled from fermented ______________________.
grain mash
What is the main role of yeast in beer production?
Yeast is a crucial ingredient responsible for fermentation, converting sugar into alcohol and CO2.
Beer is known for its refreshing taste, which comes from the combination of _______ and ethanol.
hops
Match the following wine classifications with their descriptions:
Dry wine = All sugar is converted to alcohol Semi-dry wine = Has a mild or softly perceptible sweetness Sweet wine = Still has some residual sugar due to short fermentation time or using low-alcoholic producing yeast
Match the following wine processing steps with their descriptions:
Destemming and Crushing = Removing stems and breaking grapes into small pieces Fermentation = Converting sugar into alcohol and CO2 Pressing = Obtaining juice from the "Must" Barrel Fermentation = Aging wine in oak barrels for aromatic enhancement
What is the approximate percentage of water in beer?
80-90%
Study Notes
Here are the study notes for the text:
- Grapes and Wine Types*
- Chardonnay, Airen, Sauvignon Blanc, and Pinot Blanc grapes are used for white wine production
- Cabernet Sauvignon, Merlot, Cabernet Franc, and Pinot Noir grapes are used for red wine production
- Wine Classification*
- By color:
- White wine: made from juice of white/green-skin grapes
- Rose wine: made from red/purple grapes with maceration for few hours
- Red wine: made from mixture of grape juice, skins, and seeds of dark-skin grapes
- By sweetness:
- Dry wine: all sugar converted to alcohol
- Semi-dry wine: mild sweetness
- Sweet wine (dessert wine): residual sugar remains due to short fermentation time or yeast type
- By fermentation:
- Natural fermentation
- Fortified wine: high alcohol (15-22%), dry/sweet wine due to added alcohol during fermentation
- By CO2 level:
- CO2-containing wine: sparkling wine
- Non-CO2-containing wine: still wine
- By producer:
- Country: e.g., French, Australian, Belgian
- Region: e.g., Bordeaux, California
- Wine Production*
- Raw material: ripe, non-crushed/damaged fruits
- Harvesting: based on Brix, acidity, pH, color, and taste of wine
- Factors affecting wine production:
- Oxygen
- Temperature
- Sugar content
- pH
- Fermentation*
- Saccharomyces cerevisiae advantages:
- Rapid and complete fermentation
- Well-settling and easily detachable from fermented juice
- Creates distinct wine aroma
- Sustainable to alcohol, acid, and antiseptics
- Microorganisms in wine production:
- Yeast: Saccharomyces cerevisiae, Brettanomyces, Candida, Torulaspora, Zygosaccharomyces, Cryptococcus, Debaryomyces, Hanseniapora, Kloeckera, Kluyveromyces, Metschnikowia, Pichia, Rhodotorula
- Negative effects of wild yeast: off-flavors, off-odors, and spoilage
- Other Topics*
- Ethanol characteristics and applications
- Beneficial effects of moderate alcohol consumption
- Negative effects of excessive alcohol consumption
- Kombucha and Nata de Coco production
- Wine and health benefits### Winemaking Process
- After destemming and crushing, grapes are mixed to form a mixture of "skin + pulp + seed" called "Must"
- Must is then pressed to obtain juice, and the remaining residue is further squeezed to collect the remaining liquid
- The "Must" treatment involves:
- Cooling to slow down oxidation and fermentation
- Chaptalization and acidity treatment to adjust sugar and acidity levels
- SO2 treatment to prevent bacterial growth and oxidation
- Nutrient addition to support fermentation
- Pectinase enzyme supplements to increase pressing yield and improve wine clarity
Fermentation Process
- Primary fermentation (alcoholic fermentation) and secondary fermentation (malolactic fermentation)
- Primary fermentation:
- Optimum temperature: 15-28°C for white and rosé wine, 20-32°C for red wine
- Duration: 10-12 days at 20-22°C, 6-7 days at 25-28°C
- Pure culture yeast can be added at this stage
- Main role: produce alcohol
- Secondary fermentation:
- Malic acid is converted to lactic acid
- Implementation is mainly based on lactic acid bacteria
- Occurs after alcoholic fermentation, and can occur naturally or be initiated by the winemaker
Unwanted Fermentation
- Glycerol fermentation → lactic acid + acetic acid
- Natural grape sugars → lactic acid + acetic acid
- Tartaric acid → lactic acid + acetic acid + CO2
- Ethanol → acetic acid → water + CO2
Racking
- Process of transferring wine from one container to another to remove sediment
- Done to clarify and mature the wine
- Requires minimal oxygen exposure to prevent oxidation
- Supplement with 0.01% sodium metabisulfite before each racking
Filtering and Bottling
- Filtering agents: gelatin, egg whites, or other protein-based materials
- Equipment: filtering membranes with or without filtering agents
- Incubation and storage:
- Wine must be incubated in barrels for aromatic enhancement
- Cool incubation takes longer than warm incubation
- Incubation time: 3-6 months or 2-3 years
- Use oak pieces instead of oak barrels for economic considerations
Beer Ingredients
- Malt: provides enzymes to convert starches to sugars
- Hops: provides flavor, adds enzymes, and has antibacterial activity
- Adjuncts: unmalted grains (barley, rice, wheat, corn syrup, potatoes) that contain starches
- Yeast: Saccharomyces carlsbergensis/S. uvarum (lager beers), S. cerevisiae (ale)
- Water: affects taste and pH
Malt Production
- Barley seeds are cleaned, dried, and stored before processing
- Soaking: absorb water to 40-44% moisture content for germination
- Germination: accumulate and enrich enzyme system in seeds
- Malt drying: stop germ growth, reduce water content to 3-4%, and create aroma and pigments
Enzymes in Malt
- Cell wall hydrolyzing enzymes: sitase, β-1,4 glucanase, β-1,3 glucanase, pentosanase
- Starch hydrolyzing enzymes: α-amylase, β-amylase, dextrinase
- Protein hydrolyzing enzymes: proteinase, carboxypeptidase, aminopeptidase, dipeptidase
- Other enzymes: lipoxygenase, lipase, phosphatase, phytase### Introduction to Beverage Processing Technology
- Vietnam's food and beverage industry is expected to grow at a rate of 8.65% from 2021 to 2026.
- The Vietnam beverages market size was valued at 7.40 billion liters in Q3 2023.
- Key categories include soft drinks, hot drinks, dairy-soy drinks-milk alternatives, and alcoholic drinks.
- Vietnam has a high beer consumption rate, accounting for 2.20% of the global market share.
- Vietnamese consumers are among the most health-conscious in Southeast Asia, preferring fruit juices and herbal teas.
Classification of Beverages
- Beverages can be classified into fermented and unfermented drinks, as well as alcoholic and non-alcoholic drinks.
- Non-fermented drinks include mineral water, fruit juices, vegetable juices, carbonated drinks, energy drinks, sport drinks, tea, coffee, and cocoa drinks.
Fruit Juices
- Fruit juices are derived from fruit pulp or purée.
- They are a nutritious and flavorful beverage, rich in vitamins and minerals.
- Fruit juices can be classified into cloudy fruit juices (e.g., orange and pineapple) and clear fruit juices (e.g., grape and apple).
- Fruit syrups are concentrated fruit juices used for further blending or processing.
Fruit Juice Production
- Factors affecting the quality of raw materials include variety, cultivation, maturity/ripening, and harvesting condition.
- Cloudy fruit juice processing involves sorting, washing, blanching, blending, crushing, shredding, homogenization, oxygen elimination, pasteurization, and bottling.
Fruit Juice Classification
- Squash is a fruit juice with the addition of fruit pulp (25%) and a total soluble solid of 40%. It requires dilution before use.
- Cordial is a clear fruit juice (e.g., lemon juice).
- Nectar is a diluted fruit juice with the addition of water, sugar, organic acids, and additives.
- Concentrated fruit juices are used for preservation and as materials for other food and drink productions. Heat concentration is a low-cost, low-quality method, while non-heat concentration is a high-cost, high-quality method.
Fruit Juice Processing
- Washing and sorting involve washing fruits with clean, chlorinated water and sorting to eliminate unripe, over-ripe, or damaged fruits.
- Juice extraction methods depend on the structure and composition of fruits. For tough and crunchy fruits, shredding or crushing is required before pressing.
- Oxygen elimination and enzyme inactivation are necessary to prevent discoloration, vitamin C loss, and can swelling.
Homogenization and Pasteurization
- Homogenization involves mixing pulp and juice into a homogeneous state to prevent separation.
- Pasteurization is a method of heating the juice before or after packaging to inactivate microorganisms. Requirements include killing/inhibiting harmful microorganisms and maintaining organoleptic and nutritional quality.
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Water in Beverage Production
- Water makes up over 90% of soft drinks and plays a crucial role as a solvent in biochemical reactions.
- Water is used in large quantities in beer production, with approximately 6 liters of water needed to make 1 liter of beer.
Water Quality Requirements for Beverage Production
- Soft water is essential for beer production.
- Physical quality: Water should be transparent and free from inorganic matter such as sand and soil, with a maximum limit of 2 NTU/ml.
- Chemical quality:
- pH level should be between 6.5 and 8.5.
- Hardness, primarily caused by calcium and magnesium salts, should not exceed 300 mg/l.
- Alkalinity should be below 50 mg/l to prevent neutralization of the beverage's acidity.
- Iron (Fe2+ and Fe3+) levels should be below 0.5 mg/l.
- Manganese (Mn2+) levels should be below 0.5 mg/l.
- Total Cl- should be less than 250 mg/l.
- Nitrogen compounds should be limited, with NH4+ at 1.5 mg/l, nitrate at 50 mg/l, and nitrite at 3 mg/l.
- Other mineral limits include Pb at 0.01 mg/l, Cu at 2 mg/l.
- Potassium-permanganate value (PV) should be limited to 1 mgO2/l.
- Sulfate levels should not exceed 250 mg/l.
- Total organic carbon (TOC) should be less than 2 mg CO2/l.
Juice Production and Factors Affecting Quality
- Key factors influencing juice quality include:
- Variety: Different fruit varieties have distinct flavor profiles and sugar contents, impacting juice quality.
- Cultivation: Factors like soil condition, climate, and agricultural practices affect fruit quality.
- Maturity/ripening: Optimal ripeness ensures the desired sugar content, flavor, and color in the juice.
- Harvesting conditions: Proper harvesting techniques and timely processing are crucial for maintaining fruit freshness and preventing spoilage.
Juice Extraction Methods
- Methods depend on the fruit's structure and composition:
- Tough and crunchy fruits require shredding or crushing before pressing.
- Bunched fruits require destemming before juice extraction.
- Soft fruits may require heat treatment before crushing to improve juice yield.
- Dried fruits require soaking or steaming to rehydrate before juice extraction.
Treatments for Juice Quality Enhancement
- Specific treatments can enhance juice quality:
- Cloudy fruit juice: Heat treatment inactivates enzymes that cause spoilage.
- Clear fruit juice: Hydrolytic enzymes improve pressing efficiency, reduce pressing time, and enhance juice clarity.
Juice Clarification
- Enzymatic methods are used for juice clarification:
- Pectolytic enzymes, including pectinase, break down pectin, reducing juice viscosity and improving clarity.
Homogenization
- Ensures uniform mixing of fruit pulp and juice, preventing separation and improving product consistency:
- High pressure (120-150 atm) forces the product through a small gap (0.1 mm), resulting in particle sizes ranging from 167 to 560 µm.
Oxygen Elimination
- Crucial in juice processing to prevent:
- Discoloration: Oxygen interaction with enzymes causes browning and affects juice appearance.
- Vitamin C loss: Oxidation degrades vitamin C, reducing the juice's nutritional value.
Pasteurization
- Eliminates harmful microorganisms and extends the shelf life of juice:
- pH: Maintaining a maximum pH below 4.5 before pasteurization is crucial.
- Methods: Batch or continuous pasteurization.
- Equipment: Plate heat exchangers and tubular heat exchangers are commonly used.
Quality Loss in Juice
- Can stem from:
- Nutrition loss: Degradation of vitamins and other nutrients over time.
- Sensorial loss: Changes in flavor, aroma, and color due to oxidation or microbial activity.
Microorganism Contamination
- Several microorganisms can contaminate juice, including:
- Bacteria: Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus.
- Molds: Penicillium, Aureobasidium, Fusarium.
- Yeasts: Candida, Saccharomyces, Zygosaccharomyces.
Please let me know if you need anything else!
Introduction to non-fermented drinks and Vietnam's food and beverage industry growth rate.
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