Beverage Processing Technology Introduction
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Questions and Answers

What is the key category in the Vietnam beverages market?

  • Soft drinks (correct)
  • Energy drinks
  • Alcoholic drinks
  • Hot 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.

    <p>True</p> Signup and view all the answers

    What are some categories of beverages in the Vietnam market?

    <p>Soft drinks, hot drinks, dairy-soy drinks, and alcoholic drinks</p> Signup and view all the answers

    What is the Vietnam beer consumption per year, in millions of kiloliters? Vietnam consumes over ______ million kiloliters of beer per year.

    <p>3.8</p> Signup and view all the answers

    Fruit juices are derived from fruit pulp/purée and are not a good source of vitamins and minerals.

    <p>False</p> Signup and view all the answers

    Match the following fruit juice classifications with their descriptions:

    <p>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</p> Signup and view all the answers

    What are the approximate criteria for grape ripeness for White wine?

    <p>Sugar: 19-22 °Brix, Titratable acidity: 7.5-9.0 g/l, pH: 3.0-3.3</p> Signup and view all the answers

    Saccharomyces cerevisiae is commonly used as _______ in wine fermentation.

    <p>yeast</p> Signup and view all the answers

    Destemming is a process that is sometimes done after crushing the grapes.

    <p>False</p> Signup and view all the answers

    What are the factors that can affect wine fermentation?

    <p>Oxygen, temperature, sugar content, pH</p> Signup and view all the answers

    What is the alcohol level of Beer?

    <p>1-12%, usually around 5%</p> Signup and view all the answers

    From which tree are the oak barrels for Cognac made?

    <p>Oak tree</p> Signup and view all the answers

    Is V.S.O.P a brandy with an age ranging from 7 to 10 years?

    <p>True</p> Signup and view all the answers

    The beneficial effects of alcohol include feeling relaxed, stimulation of senses, and heightening of pleasure.

    <p>false</p> Signup and view all the answers

    Match the type of wine with its fermentation process:

    <p>White wine = Natural fermentation Rose wine = Macerating grape skins with juices Red wine = Mixture of grape juice, skins, and seeds of dark-skin grapes</p> Signup and view all the answers

    What is the purpose of cooling during the 'Must' treatment process?

    <p>Slowing down the oxidation and fermentation by wild yeast during color extraction</p> Signup and view all the answers

    Which substances are used for acidity adjustment in 'Must' or Juice?

    <p>Tartaric acid</p> Signup and view all the answers

    Closed tanks are more popular for ensuring sanitary conditions in fermentation.

    <p>True</p> Signup and view all the answers

    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?

    <p>2CO2</p> Signup and view all the answers

    Match the following fermentation byproducts with their characteristic odor descriptions:

    <p>Acetic acid = Sour, vinegary Diacetyl = Buttery, cloying Hydrogen sulfide = Rotten egg Esters (various) = Fruity, floral</p> Signup and view all the answers

    What is an important part of the brewing process that constitutes 80 - 90% of finished beer?

    <p>Water</p> Signup and view all the answers

    What type of water is recommended for beer production?

    <p>Soft water</p> Signup and view all the answers

    What factors should be considered regarding water quality for beer production? (Select all that apply)

    <p>Flavor</p> Signup and view all the answers

    What is the purpose of fine filtering in winemaking?

    <p>To achieve better clarity</p> Signup and view all the answers

    What are some examples of fine filtering agents mentioned in the text?

    <p>gelatin, egg whites</p> Signup and view all the answers

    Oak barrels are easy to clean.

    <p>False</p> Signup and view all the answers

    In beer production, the combination of malt, hop flowers, adjuncts, yeasts, and water make up the beer ____________.

    <p>ingredients</p> Signup and view all the answers

    Match the process with its description:

    <p>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</p> Signup and view all the answers

    What are the principles of bottling beer?

    <p>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.</p> Signup and view all the answers

    What is the aim of pasteurization in beer production?

    <p>To kill microorganisms in beer</p> Signup and view all the answers

    What is a by-product collected from the filtering process, used as animal feed?

    <p>Brewer’s grains</p> Signup and view all the answers

    What is the purpose of collecting yeast residues from the fermentation process?

    <p>Yeast residue is pressed into cakes and used as animal feed.</p> Signup and view all the answers

    How is thin plate pasteurization carried out in beer production?

    <p>Beer is continuously flowing in thin plates at a high temperature</p> Signup and view all the answers

    What is the primary role of water in biochemical reactions in the human body?

    <p>Serving as a solvent</p> Signup and view all the answers

    What is the maximum limit for inorganic matter in water for beer production?

    <p>2 NTU/ml</p> Signup and view all the answers

    What is the acceptable range for pH levels in water for beer production?

    <p>6.5 to 8.5</p> Signup and view all the answers

    What is the primary purpose of oxygen scouring in water treatment for beverage production?

    <p>Eliminate soluble contents like Fe2+ and Mn2+</p> Signup and view all the answers

    What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    What is the maximum hardness limit in mg/l for running water in beverage facilities?

    <p>350 mg/l</p> Signup and view all the answers

    What is the maximum acceptable level of total Cl- in water for beer production?

    <p>250 mg/l</p> Signup and view all the answers

    What is the primary purpose of heat treatment in cloudy fruit juice processing?

    <p>Inactivate enzymes that cause spoilage</p> Signup and view all the answers

    What is the maximum acceptable level of total coliform count in water for beverage production?

    <p>50 CFU/100 ml</p> Signup and view all the answers

    What is the total soluble solids (TSS) percentage of concentrated fruit juice?

    <p>32%</p> Signup and view all the answers

    What is the purpose of homogenization in fruit juice processing?

    <p>Ensure uniform mixing of fruit pulp and juice</p> Signup and view all the answers

    What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?

    <p>Pectolytic enzymes</p> Signup and view all the answers

    What is the primary function of adjunct in beer production?

    <p>To serve as a secondary starch source</p> Signup and view all the answers

    What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

    <p>Sweet wine</p> Signup and view all the answers

    Which of the following is NOT a category of wine classification?

    <p>By age</p> Signup and view all the answers

    What is the primary function of hops in beer production?

    <p>To impart bitterness and aroma</p> Signup and view all the answers

    What is the primary purpose of using oak barrels in Cognac production?

    <p>To impart flavor and aroma</p> Signup and view all the answers

    What is the typical carbohydrate content of isotonic sport drinks?

    <p>6-8%</p> Signup and view all the answers

    What is the primary purpose of minimizing oxygen contact in juice processing?

    <p>To prevent discoloration and vitamin C loss</p> Signup and view all the answers

    What is the significance of maintaining a pH below 4.5 before pasteurization?

    <p>To ensure the inactivation of Clostridium botulinum spores</p> Signup and view all the answers

    What is the primary cause of quality loss in juice due to microorganisms?

    <p>Microbial contamination leading to spoilage and off-flavors</p> Signup and view all the answers

    What is the purpose of high-pressure homogenization in juice processing?

    <p>To reduce particle size and improve juice appearance</p> Signup and view all the answers

    What is the primary purpose of pasteurization in juice processing?

    <p>To eliminate harmful microorganisms and extend shelf life</p> Signup and view all the answers

    What is the significance of the TCVN 5042-1994 standard in fruit juice processing?

    <p>It defines microbiological indicators for fruit juices</p> Signup and view all the answers

    What is the primary function of pectinase treatment in wine processing?

    <p>To break down pectin and reduce viscosity</p> Signup and view all the answers

    What is the main difference between primary and secondary fermentation in wine production?

    <p>The conversion of sugar into alcohol and CO2</p> Signup and view all the answers

    What is the purpose of incubation in oak barrels during wine production?

    <p>To allow the tannins from the oak barrels to react with the wine</p> Signup and view all the answers

    What is the function of hops in beer production?

    <p>To add flavor and aroma to the beer</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>To remove sediment from the wine</p> Signup and view all the answers

    What is the characteristic of beer that is due to the high concentration of CO2?

    <p>Its white, smooth foam</p> Signup and view all the answers

    What is the primary purpose of the mash and wort preparation step in the beer brewing process?

    <p>To extract fermentable sugars from the starches</p> Signup and view all the answers

    What is the main reason why adjuncts like rice, wheat, and corn syrup are used in beer brewing?

    <p>To reduce the cost of production</p> Signup and view all the answers

    What is the primary function of the fermentation step in the beer brewing process?

    <p>To convert fermentable sugars into alcohol and CO2</p> Signup and view all the answers

    What is the purpose of the maturation period in the beer brewing process?

    <p>To develop flavor and clarity</p> Signup and view all the answers

    What is the primary purpose of filtration in the beer brewing process?

    <p>To remove yeast and particles</p> Signup and view all the answers

    What is the purpose of wort boiling in the beer brewing process?

    <p>To sterilize the wort</p> Signup and view all the answers

    What is the primary purpose of wort cooling in the beer brewing process?

    <p>To cool the wort to a temperature suitable for yeast addition</p> Signup and view all the answers

    What is the purpose of yeast in the beer brewing process?

    <p>To consume fermentable sugars and produce alcohol and CO2</p> Signup and view all the answers

    What is the primary purpose of pasteurization in the beer brewing process?

    <p>To extend the shelf life of the beer</p> Signup and view all the answers

    What is the purpose of malt milling in the beer brewing process?

    <p>To crush the malted barley to expose the fermentable sugars</p> Signup and view all the answers

    What percentage of the total weight of soft drinks is comprised of water?

    <p>More than 90%</p> Signup and view all the answers

    What is the maximum limit of inorganic matter in water for beer production?

    <p>2 NTU/ml</p> Signup and view all the answers

    What is the acceptable range for pH levels in water for beer production?

    <p>6.5 to 8.5</p> Signup and view all the answers

    What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    What is the maximum acceptable level of total Cl- in water for beer production?

    <p>250 mg/l</p> Signup and view all the answers

    What is the maximum acceptable level of total coliform count in water for beverage production?

    <p>50 CFU/100 ml</p> Signup and view all the answers

    What is the primary purpose of pasteurization in juice processing?

    <p>To extend the shelf life of juice</p> Signup and view all the answers

    What are the common causes of quality loss in juice?

    <p>Microorganisms, improper pasteurization, and mechanical agents</p> Signup and view all the answers

    What is the primary function of gelling agents in juice processing?

    <p>To prevent separation of juice</p> Signup and view all the answers

    What is the purpose of minimizing oxygen contact in juice processing?

    <p>To prevent discoloration and vitamin C loss</p> Signup and view all the answers

    What is the primary function of pH control in pasteurization?

    <p>To inactivate Clostridium botulinum spores</p> Signup and view all the answers

    What is the purpose of heat treatment in cloudy fruit juice processing?

    <p>To inactivate enzymes and improve juice clarity</p> Signup and view all the answers

    What is the purpose of filter sterilization in water treatment for beverage production?

    <p>To remove microorganisms</p> Signup and view all the answers

    What is the difference between fruit juice and nectar?

    <p>Fruit juice has 100% TSS and nectar has 15% TSS</p> Signup and view all the answers

    Why is proper transportation crucial for maintaining fruit quality?

    <p>To prevent fruit from getting damaged</p> Signup and view all the answers

    What is the purpose of heat treatment in cloudy fruit juice processing?

    <p>To inactivate enzymes that can cause spoilage</p> Signup and view all the answers

    What is the purpose of enzymatic treatment in juice clarification?

    <p>To break down pectin, a natural gelling agent in fruits</p> Signup and view all the answers

    What is the primary purpose of homogenization in fruit juice processing?

    <p>To ensure uniform mixing of fruit pulp and juice</p> Signup and view all the answers

    What is the primary purpose of sport drinks?

    <p>All of the above</p> Signup and view all the answers

    What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

    <p>Sweet wine</p> Signup and view all the answers

    What is the purpose of hops in beer production?

    <p>To impart bitterness and aroma</p> Signup and view all the answers

    What is the recommended water quality for beer production?

    <p>Soft water</p> Signup and view all the answers

    What is the typical carbohydrate content of isotonic sports drinks?

    <p>6-8%</p> Signup and view all the answers

    What is the purpose of oak barrels in cognac aging?

    <p>To enhance flavor and aroma</p> Signup and view all the answers

    What is the purpose of SO2 treatment in wine processing?

    <p>To prevent the growth of bacteria, mold, wild yeast and oxidation reactions</p> Signup and view all the answers

    What is the primary role of pectinase treatment in wine processing?

    <p>To hydrolyse pectin to reduce viscosity, increase filtration effect and reduce processing time</p> Signup and view all the answers

    What is the purpose of incubation in oak barrels for wine?

    <p>To enhance the flavor and aroma of the wine</p> Signup and view all the answers

    What is the main ingredient in beer production that provides the sugars for fermentation?

    <p>Malt</p> Signup and view all the answers

    What is the purpose of racking in wine processing?

    <p>To remove sediments and clarify the wine</p> Signup and view all the answers

    What is the characteristic of Cognac?

    <p>A strong alcohol distilled from crude wine/must</p> Signup and view all the answers

    What is the purpose ofwort boiling in the brewing process?

    <p>To sterilize the wort and extract bitterness from hops</p> Signup and view all the answers

    What is the role of yeast in the fermentation process?

    <p>To consume sugars and produce alcohol and CO2</p> Signup and view all the answers

    What is the purpose of filtration in the brewing process?

    <p>To remove any remaining yeast and particles</p> Signup and view all the answers

    Why are adjuncts added to beer?

    <p>To reduce the cost of production</p> Signup and view all the answers

    What is the purpose of maturation in the brewing process?

    <p>To develop the flavor and clarity of the beer</p> Signup and view all the answers

    What type of yeast is commonly used in lager production?

    <p>Saccharomyces uvarum</p> Signup and view all the answers

    What is the purpose of mashing in the brewing process?

    <p>To mix the crushed malt with hot water</p> Signup and view all the answers

    What is the purpose of wort separation in the brewing process?

    <p>To separate the wort from the grain residue</p> Signup and view all the answers

    What is the purpose of wort cooling in the brewing process?

    <p>To cool the wort to a temperature suitable for yeast addition</p> Signup and view all the answers

    What is the purpose of pasteurization in beer production?

    <p>To extend the shelf-life of the beer</p> Signup and view all the answers

    What percentage of the human body is comprised of water?

    <p>75%</p> Signup and view all the answers

    Approximately how many liters of water are needed to make 1 liter of beer?

    <p>6 liters</p> Signup and view all the answers

    What is the maximum acceptable level of manganese (Mn2+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    What is the primary purpose of water in soft drinks?

    <p>To act as a solvent</p> Signup and view all the answers

    What is the primary purpose of oxygen scouring in water treatment for beverage production?

    <p>Removing soluble contents like Fe2+ and Mn2+</p> Signup and view all the answers

    What is the maximum acceptable level of total organic carbon (TOC) in water for beer production?

    <p>2 mg CO2/l</p> Signup and view all the answers

    What is the maximum hardness limit in mg/l for running water in beverage facilities?

    <p>350 mg/l</p> Signup and view all the answers

    What is the purpose of water quality requirements in beverage production?

    <p>To ensure the quality of the final product</p> Signup and view all the answers

    What is the total soluble solids (TSS) percentage of concentrated fruit juice?

    <p>32%</p> Signup and view all the answers

    What is the primary purpose of heat treatment in cloudy fruit juice processing?

    <p>Inactivate enzymes that can cause spoilage</p> Signup and view all the answers

    What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?

    <p>Pectolytic enzymes</p> Signup and view all the answers

    What is the purpose of homogenization in fruit juice processing?

    <p>To ensure the uniform mixing of fruit pulp and juice</p> Signup and view all the answers

    What is the primary purpose of pasteurization in juice processing?

    <p>To eliminate harmful microorganisms and extend shelf life</p> Signup and view all the answers

    What can lead to can swelling in canned juices?

    <p>Oxygen contact</p> Signup and view all the answers

    What is the purpose of minimizing oxygen contact in juice processing?

    <p>To prevent discoloration and vitamin C loss</p> Signup and view all the answers

    What is the typical range of particle size resulting from high-pressure homogenization?

    <p>167-560 µm</p> Signup and view all the answers

    What is the purpose of quality standards and regulations in fruit juice production?

    <p>To ensure safety and quality benchmarks for consumption</p> Signup and view all the answers

    What is the primary cause of quality loss in juice?

    <p>All of the above</p> Signup and view all the answers

    What is the main purpose of sport drinks?

    <p>To replenish water and electrolytes during physical activity</p> Signup and view all the answers

    Which of the following is an example of a natural sugar used in soft drinks?

    <p>Saccharose</p> Signup and view all the answers

    What is the characteristic of Cognac?

    <p>Derived from fermented grape must</p> Signup and view all the answers

    What is the typical carbohydrate content of isotonic drinks?

    <p>6-8%</p> Signup and view all the answers

    What is the primary function of hops in beer production?

    <p>Imparts bitterness and aroma</p> Signup and view all the answers

    What is the characteristic of wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

    <p>Sweet wine</p> Signup and view all the answers

    What is the purpose of incubation in wine production?

    <p>For aromatic enhancement</p> Signup and view all the answers

    What is the primary role of hops in beer production?

    <p>To add flavor and aroma</p> Signup and view all the answers

    What is the difference between primary and secondary fermentation?

    <p>Primary fermentation is the first stage of fermentation, while secondary fermentation is the second stage</p> Signup and view all the answers

    What is the purpose of SO2 treatment in wine production?

    <p>To prevent the growth of bacteria and wild yeast</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>To remove sediments from the wine</p> Signup and view all the answers

    What is the role of pectinase in wine production?

    <p>To hydrolyse pectin</p> Signup and view all the answers

    What type of yeast is used to make lager?

    <p>Saccharomyces uvarum</p> Signup and view all the answers

    What is the purpose of mash and wort preparation in beer brewing?

    <p>To break down the starches into fermentable sugars</p> Signup and view all the answers

    Why are adjuncts added to beer?

    <p>To reduce the cost of production</p> Signup and view all the answers

    What is the purpose of wort boiling in beer brewing?

    <p>To extract bitterness from hops</p> Signup and view all the answers

    What is the purpose of wort cooling in beer brewing?

    <p>To prepare the wort for yeast addition</p> Signup and view all the answers

    What is the primary function of fermentation in beer brewing?

    <p>To convert sugars into alcohol and CO2</p> Signup and view all the answers

    What is the purpose of maturation in beer brewing?

    <p>To develop flavor and clarity</p> Signup and view all the answers

    What is the purpose of filtration in beer brewing?

    <p>To remove remaining yeast and particles</p> Signup and view all the answers

    Why is pasteurization done in beer production?

    <p>To extend shelf-life</p> Signup and view all the answers

    What is the final step in the beer brewing process?

    <p>Packaging</p> Signup and view all the answers

    Water makes up over 75% of the human body.

    <p>True</p> Signup and view all the answers

    Soft water is not essential for beer production.

    <p>False</p> Signup and view all the answers

    The maximum limit for inorganic matter in water for beer production is 5 NTU/ml.

    <p>False</p> Signup and view all the answers

    The pH level of the water for beer production should be between 5.5 and 9.5.

    <p>False</p> Signup and view all the answers

    Iron (Fe2+ and Fe3+) levels in water for beer production should be below 1 mg/l.

    <p>False</p> Signup and view all the answers

    The total coliform count in water for beverage production should be below 100 CFU/100 ml.

    <p>False</p> Signup and view all the answers

    The primary purpose of oxygen scouring in water treatment for beverage production is to remove soluble contents like Fe2+ and Mn2+.

    <p>True</p> Signup and view all the answers

    Running water used for household purposes in beverage facilities must have a maximum hardness limit of 200 mg/l.

    <p>False</p> Signup and view all the answers

    Fruit juice is a beverage with natural concentration and 50% Total Soluble Solids (TSS).

    <p>False</p> Signup and view all the answers

    Pectolytic enzymes are used in cloudy fruit juice processing to inactivate enzymes that can cause spoilage.

    <p>False</p> Signup and view all the answers

    Homogenization ensures the uniform mixing of fruit pulp and juice, preventing separation and improving product consistency.

    <p>True</p> Signup and view all the answers

    Concentrated fruit juice has a Total Soluble Solids (TSS) of 20%.

    <p>False</p> Signup and view all the answers

    The gelling agent pectin can further reduce separation in juice processing.

    <p>True</p> Signup and view all the answers

    High pressure (120-150 atm) is used to force the product through a large gap (1 mm) in juice processing.

    <p>False</p> Signup and view all the answers

    Pasteurization eliminates only harmful microorganisms but does not extend the shelf life of juice.

    <p>False</p> Signup and view all the answers

    Oxygen elimination is not crucial in juice processing because it does not affect the juice's appearance and nutritional value.

    <p>False</p> Signup and view all the answers

    Soft drinks consist of over 50% water by weight.

    <p>False</p> Signup and view all the answers

    Fruit juice has a natural TSS concentration of 50%.

    <p>False</p> Signup and view all the answers

    Cognac is a type of wine.

    <p>False</p> Signup and view all the answers

    In beer production, yeast converts starch into sugar.

    <p>False</p> Signup and view all the answers

    Destemming is a process that is always done after crushing the grapes.

    <p>False</p> Signup and view all the answers

    Racking is the process of transferring wine from one container to another to add spices and flavorings.

    <p>False</p> Signup and view all the answers

    Soft water is not preferred for beer production.

    <p>False</p> Signup and view all the answers

    Hops are added to beer for their nutritional value.

    <p>False</p> Signup and view all the answers

    Hypotonic drinks are suitable for endurance athletes like marathon runners.

    <p>False</p> Signup and view all the answers

    Cognac is distilled from fermented grape must.

    <p>True</p> Signup and view all the answers

    Beer is a low-alcohol, low-nutrient beverage.

    <p>False</p> Signup and view all the answers

    Dry wine has a mild or softly perceptible sweetness.

    <p>False</p> Signup and view all the answers

    The color and taste of wine depend on the vine variety.

    <p>True</p> Signup and view all the answers

    Wine production starts with crushed and damaged fruits.

    <p>False</p> Signup and view all the answers

    Saccharomyces uvarum is a top-fermenting yeast used to make ale.

    <p>False</p> Signup and view all the answers

    Adjuncts are more expensive than malted barley.

    <p>False</p> Signup and view all the answers

    The wort is separated from the grain residue during the Malt milling process.

    <p>False</p> Signup and view all the answers

    The primary purpose of boiling the wort is to extract flavors from hops.

    <p>False</p> Signup and view all the answers

    Filtration is done to remove yeast and particles from the beer.

    <p>True</p> Signup and view all the answers

    Pasteurization is done to reduce the shelf-life of beer.

    <p>False</p> Signup and view all the answers

    Mash and Wort Preparation is the first step in the beer brewing process.

    <p>False</p> Signup and view all the answers

    Yeast is added to the wort during the Maturation process.

    <p>False</p> Signup and view all the answers

    Fermentation is a single-stage process.

    <p>False</p> Signup and view all the answers

    Beer is packaged into bottles, cans, and kegs.

    <p>True</p> Signup and view all the answers

    Water comprises more than 80% of the total weight of soft drinks.

    <p>False</p> Signup and view all the answers

    Beer production requires approximately 3 liters of water to make 1 liter of beer.

    <p>False</p> Signup and view all the answers

    The pH level of water for beer production should be between 5.5 and 7.5.

    <p>False</p> Signup and view all the answers

    The maximum acceptable level of manganese (Mn2+) in water for beer production is 1 mg/l.

    <p>False</p> Signup and view all the answers

    The presence of E. coli in water for beverage production is permissible in limited quantities.

    <p>False</p> Signup and view all the answers

    The total coliform count in water for beverage production should be below 100 CFU/100 ml.

    <p>False</p> Signup and view all the answers

    In fruit juice processing, high pressure (120-150 atm) is used to force the product through a large gap (1 mm).

    <p>False</p> Signup and view all the answers

    Oxygen elimination in fruit juice processing helps to minimize the loss of vitamin C.

    <p>True</p> Signup and view all the answers

    HTST (High-Temperature Short Time) method involves heating the juice to 95-97°C for 2 minutes.

    <p>False</p> Signup and view all the answers

    Zygosaccharomyces is known for its sensitivity to preservatives at high concentrations.

    <p>False</p> Signup and view all the answers

    Fruit syrup has a Total Soluble Solids (TSS) percentage of 32% and a fruit pulp portion of 100%.

    <p>False</p> Signup and view all the answers

    Soft drinks consist of less than 90% water by weight.

    <p>False</p> Signup and view all the answers

    Filtration is used to remove particles larger than 0.8-1.2 mm in water treatment for beverage production.

    <p>True</p> Signup and view all the answers

    Running water in beverage facilities is suitable for direct consumption.

    <p>False</p> Signup and view all the answers

    Nectar is a type of fruit juice with a TSS of 32%.

    <p>False</p> Signup and view all the answers

    Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice processing.

    <p>False</p> Signup and view all the answers

    Homogenization ensures the uniform mixing of fruit pulp and juice, improving product consistency in fruit juice processing.

    <p>True</p> Signup and view all the answers

    Pectolytic enzymes are used to break down proteins in fruits during juice clarification.

    <p>False</p> Signup and view all the answers

    Cognac is distilled from fermented grape must.

    <p>True</p> Signup and view all the answers

    A 356ml can of beer typically contains 200 calories, 15g of carbohydrates, 2g of protein, and no fat.

    <p>False</p> Signup and view all the answers

    Hypotonic drinks are suitable for endurance athletes like marathon runners.

    <p>False</p> Signup and view all the answers

    During fermentation, yeast converts sugar into alcohol and oxygen.

    <p>False</p> Signup and view all the answers

    Racking is the process of adding fining agents to clarify wine.

    <p>False</p> Signup and view all the answers

    Wine can be classified by CO2 level, but not by producer.

    <p>False</p> Signup and view all the answers

    Cognac is a type of wine that is typically stored in steel tanks.

    <p>False</p> Signup and view all the answers

    Soft water is not recommended for beer production.

    <p>False</p> Signup and view all the answers

    Hops are added to beer for their flavor and aroma, as well as their antibacterial properties.

    <p>True</p> Signup and view all the answers

    Isotonic drinks have the highest carbohydrate content.

    <p>False</p> Signup and view all the answers

    The metabolism of glucose to ethanol by S. cerevisiae results in the production of ATP, NADH, and CO2.

    <p>False</p> Signup and view all the answers

    Beer is a high-alcohol beverage that is rich in nutrients.

    <p>False</p> Signup and view all the answers

    Malted barley is crushed to expose the fermentable starches.

    <p>False</p> Signup and view all the answers

    Yeast is added to the wort before boiling.

    <p>False</p> Signup and view all the answers

    The wort is filtered to remove unwanted proteins.

    <p>True</p> Signup and view all the answers

    Fermentation is a multi-stage process where yeast grows, ferments actively, and finally settles.

    <p>False</p> Signup and view all the answers

    Beer is pasteurized to remove yeast and particles.

    <p>False</p> Signup and view all the answers

    Adjuncts are more expensive than malted barley.

    <p>False</p> Signup and view all the answers

    The boiling of the wort is done solely for sterilization.

    <p>False</p> Signup and view all the answers

    Malt milling involves mixing the crushed malt with hot water.

    <p>False</p> Signup and view all the answers

    Filtration is done before pasteurization.

    <p>True</p> Signup and view all the answers

    The type of yeast used influences the beer’s flavor profile and fermentation temperature.

    <p>True</p> Signup and view all the answers

    Softening of water is essential to remove suspended particles larger than 0.8-1.2 mm.

    <p>False</p> Signup and view all the answers

    Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice.

    <p>False</p> Signup and view all the answers

    Pectolytic enzymes are used to break down pectin, a natural gelling agent in fruits, in juice clarification.

    <p>True</p> Signup and view all the answers

    Running water used in beverage facilities must meet the quality standards for direct consumption.

    <p>False</p> Signup and view all the answers

    Oxygen elimination in fruit juice processing helps to improve the juice's flavor profile.

    <p>False</p> Signup and view all the answers

    The maximum hardness limit for running water in beverage facilities is 250 mg/l.

    <p>False</p> Signup and view all the answers

    Water is used in small quantities in beer production, with approximately 1 liter of water needed to make 1 liter of beer.

    <p>False</p> Signup and view all the answers

    The pH level of the water should be between 5.5 and 9.5 for beer production.

    <p>False</p> Signup and view all the answers

    Hardness, primarily caused by calcium and magnesium salts, should not exceed 200 mg/l for beer production.

    <p>False</p> Signup and view all the answers

    Iron (Fe2+ and Fe3+) levels should be below 1 mg/l for beer production.

    <p>False</p> Signup and view all the answers

    Total Cl- should be less than 200 mg/l for beer production.

    <p>False</p> Signup and view all the answers

    The presence of E.coli indicates acceptable water quality for beverage production.

    <p>False</p> Signup and view all the answers

    Cognac can be stored in stainless steel barrels for aging.

    <p>False</p> Signup and view all the answers

    Pectin is a type of enzyme that breaks down natural gelling agents in fruits.

    <p>False</p> Signup and view all the answers

    Hypotonic drinks have higher electrolyte and carbohydrate levels than isotonic drinks.

    <p>False</p> Signup and view all the answers

    Beer production requires hard water with high mineral content.

    <p>False</p> Signup and view all the answers

    Microorganisms can cause spoilage, off-flavors, and gas production in fruit juice, leading to package deformation.

    <p>True</p> Signup and view all the answers

    The pH of fruit juice must be maintained above 4.5 before pasteurization to ensure the inactivation of Clostridium botulinum spores.

    <p>False</p> Signup and view all the answers

    Fortified wine has a low alcohol content of around 10%.

    <p>False</p> Signup and view all the answers

    Sparkling wine contains no CO2.

    <p>False</p> Signup and view all the answers

    UHT pasteurization involves heating the juice to 95-97°C for 12 seconds, followed by rapid cooling to 82-85°C.

    <p>False</p> Signup and view all the answers

    Fruit syrup has a TSS of 32% and a fruit pulp portion of 100%.

    <p>False</p> Signup and view all the answers

    Red wine is made from the mixture of grape juice, skins, and seeds of white-skin grapes.

    <p>False</p> Signup and view all the answers

    Rapid cooling to 35-50°C is used after HTST pasteurization to ensure proper sealing.

    <p>False</p> Signup and view all the answers

    All types of yeast are suitable for making ale.

    <p>False</p> Signup and view all the answers

    Cognac is typically stored in small steel tanks.

    <p>False</p> Signup and view all the answers

    Hop flowers are added to beer for their aroma only.

    <p>False</p> Signup and view all the answers

    Incubation time in oak barrels is always longer than in large steel tanks.

    <p>False</p> Signup and view all the answers

    Soft water is not recommended for beer production.

    <p>False</p> Signup and view all the answers

    Racking is the process of transferring wine from one container to another to remove sediment and clarify the wine.

    <p>True</p> Signup and view all the answers

    Saccharomyces uvarum is a top-fermenting yeast used to make ale.

    <p>False</p> Signup and view all the answers

    Adjuncts are more expensive than malted barley and contribute to a heavier flavor profile.

    <p>False</p> Signup and view all the answers

    The wort is boiled to activate enzymes that break down the starches into fermentable sugars.

    <p>False</p> Signup and view all the answers

    Fermentation is a single-stage process where yeast grows and ferments simultaneously.

    <p>False</p> Signup and view all the answers

    Maturation is the final step in the beer brewing process.

    <p>False</p> Signup and view all the answers

    Pasteurization is used to remove yeast and particles from beer.

    <p>False</p> Signup and view all the answers

    Malt milling involves mixing crushed malt with hot water.

    <p>False</p> Signup and view all the answers

    Wort separation occurs before wort boiling.

    <p>True</p> Signup and view all the answers

    Yeast is added to the wort before it is cooled.

    <p>False</p> Signup and view all the answers

    Beer is always pasteurized before packaging.

    <p>False</p> Signup and view all the answers

    What percentage of the human body is composed of water?

    <p>over 75%</p> Signup and view all the answers

    How many liters of water are needed to make 1 liter of beer?

    <p>approximately 6</p> Signup and view all the answers

    What is the maximum limit for inorganic matter in water for beer production?

    <p>2 NTU/ml</p> Signup and view all the answers

    What is the acceptable range for pH levels in water for beer production?

    <p>between 6.5 and 8.5</p> Signup and view all the answers

    What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    What is the maximum acceptable level of total coliform count in water for beverage production?

    <p>below 50 CFU/100 ml</p> Signup and view all the answers

    What types of carbohydrates are typically found in sport drinks?

    <p>Digestible carbohydrates</p> Signup and view all the answers

    What is the purpose of hops in beer production?

    <p>To impart bitterness and aroma</p> Signup and view all the answers

    What is the primary purpose of oxygen elimination in juice processing?

    <p>To prevent discoloration and vitamin C loss.</p> Signup and view all the answers

    What is the classification of wine based on sweetness?

    <p>Dry, semi-dry, sweet (dessert wine)</p> Signup and view all the answers

    What is the primary purpose of oxygen scouring in water treatment for beverage production?

    <p>To eliminate soluble contents like Fe2+ and Mn2+.</p> Signup and view all the answers

    What are the two common heat treatments used in pasteurization?

    <p>HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)</p> Signup and view all the answers

    What is the main purpose of yeast in beer production?

    <p>To carry out fermentation</p> Signup and view all the answers

    What are the three categories of quality loss in juice?

    <p>Nutrition loss, sensorial loss, and mechanical loss</p> Signup and view all the answers

    What is the maximum hardness limit in mg/l for running water in beverage facilities?

    <p>350</p> Signup and view all the answers

    What is the characteristic of cognac that derives its taste and amber color?

    <p>Reaction between oak tannins and its constituents</p> Signup and view all the answers

    What is the primary function of pectolytic enzymes in juice clarification?

    <p>To break down pectin, a natural gelling agent in fruits.</p> Signup and view all the answers

    What are the main microorganisms that can contaminate juice?

    <p>Bacteria, molds, and yeasts</p> Signup and view all the answers

    What is the purpose of regulations such as QCVN 6-2/2010-BYT?

    <p>To ensure the quality and safety of fruit juices</p> Signup and view all the answers

    What is the purpose of soft water in beer production?

    <p>To influence the final product's quality</p> Signup and view all the answers

    What is the purpose of heat treatment in cloudy fruit juice processing?

    <p>To inactivate enzymes that can cause spoilage.</p> Signup and view all the answers

    What is the total soluble solids (TSS) percentage of concentrated fruit juice?

    <p>32%</p> Signup and view all the answers

    What is the difference between fruit juice and fruit syrup?

    <p>Fruit juice has a natural TSS concentration of 100%, while fruit syrup has a TSS of 65% and a fruit pulp portion of 25%</p> Signup and view all the answers

    What is the primary purpose of homogenization in fruit juice processing?

    <p>To ensure uniform mixing of fruit pulp and juice.</p> Signup and view all the answers

    What is the purpose of cooling during the 'Must' treatment process?

    <p>Slowing down the oxidation and fermentation by wild yeast during color extraction.</p> Signup and view all the answers

    What is the role of SO2 treatment in wine processing?

    <p>Prevents the growth of bacteria, mold, wild yeast and oxidation reactions.</p> Signup and view all the answers

    What is the purpose of enzyme (pectinase) treatment in wine processing?

    <p>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.</p> Signup and view all the answers

    What is the typical incubation time for wine in oak barrels?

    <p>3 to 6 months or 2 to 3 years.</p> Signup and view all the answers

    What are the main ingredients in beer production?

    <p>Water, malt, hops, and yeast.</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>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.</p> Signup and view all the answers

    What is the purpose of mash and wort preparation in the beer brewing process?

    <p>To break down starches into fermentable sugars</p> Signup and view all the answers

    What is the role of yeast in the fermentation process?

    <p>To consume sugars and produce alcohol and CO2</p> Signup and view all the answers

    What is the purpose of wort boiling in the beer brewing process?

    <p>To sterilize the wort, extract bitterness from hops, and remove unwanted proteins</p> Signup and view all the answers

    What is the purpose of maturation in the beer brewing process?

    <p>To develop flavor and clarity in the beer</p> Signup and view all the answers

    What is the purpose of filtration in the beer brewing process?

    <p>To remove any remaining yeast and particles, ensuring clarity</p> Signup and view all the answers

    What is the purpose of pasteurization in beer production?

    <p>To extend shelf-life by eliminating microorganisms</p> Signup and view all the answers

    What is the primary role of adjuncts in beer production?

    <p>To contribute to a lighter flavor profile and reduce costs</p> Signup and view all the answers

    What is the purpose of wort cooling in the beer brewing process?

    <p>To cool the wort to a temperature suitable for yeast addition</p> Signup and view all the answers

    What is the purpose of fermentation in the beer brewing process?

    <p>For yeast to consume sugars and produce alcohol and CO2</p> Signup and view all the answers

    What is the purpose of packaging in the beer brewing process?

    <p>To distribute the final product to consumers</p> Signup and view all the answers

    What is the primary role of water in biochemical reactions in the human body?

    <p>as a solvent</p> Signup and view all the answers

    What is the maximum limit for inorganic matter in water for beer production?

    <p>2 NTU/ml</p> Signup and view all the answers

    What is the acceptable range for pH levels in water for beer production?

    <p>between 6.5 and 8.5</p> Signup and view all the answers

    What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    What is the primary purpose of maintaining microbial quality in water for beverage production?

    <p>to prevent fecal contamination and ensure the absence of E. coli</p> Signup and view all the answers

    Why is soft water essential for beer production?

    <p>to prevent hardness and maintain the quality of the beer</p> Signup and view all the answers

    What is the primary purpose of oxygen elimination in juice processing?

    <p>Minimizing oxygen contact is crucial in juice processing to prevent discoloration, vitamin C loss, and can swelling.</p> Signup and view all the answers

    What are the two common heat treatments used in pasteurization?

    <p>HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)</p> Signup and view all the answers

    What are some common microorganisms that can contaminate juice?

    <p>Bacteria, molds, and yeasts, such as Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus, Penicillium, Aureobasidium, Fusarium, Candida, Saccharomyces, and Zygosaccharomyces.</p> Signup and view all the answers

    What are some causes of quality loss in juice?

    <p>Microorganisms, chemical agents, and mechanical agents</p> Signup and view all the answers

    What is the main purpose of oxygen scouring in water treatment for beverage production?

    <p>to eliminate soluble contents like Fe2+ and Mn2+</p> Signup and view all the answers

    What is the purpose of gelling agents in juice processing?

    <p>To reduce separation and improve the appearance of the juice</p> Signup and view all the answers

    What is the maximum hardness limit in mg/l for running water in beverage facilities?

    <p>350 mg/l</p> Signup and view all the answers

    What are some regulations that govern the quality and safety of fruit juices?

    <p>QCVN 6-2/2010-BYT, QĐ505/BYT, TCVN 5042-1994, and QCVN 8-2:2011/BYT</p> Signup and view all the answers

    What is the primary purpose of heat treatment in cloudy fruit juice processing?

    <p>to inactivate enzymes that can cause spoilage</p> Signup and view all the answers

    What type of enzymes are used in juice clarification?

    <p>Pectolytic enzymes</p> Signup and view all the answers

    What is the total soluble solids (TSS) percentage of concentrated fruit juice?

    <p>32%</p> Signup and view all the answers

    What is the primary purpose of homogenization in fruit juice processing?

    <p>to ensure uniform mixing of fruit pulp and juice</p> Signup and view all the answers

    What type of carbohydrates are typically found in sport drinks?

    <p>Digestible carbohydrates</p> Signup and view all the answers

    What is the function of hops in beer production?

    <p>To impart bitterness and aroma</p> Signup and view all the answers

    What is the term for wine with residual sugar due to short fermentation time or using low-alcoholic producing yeast?

    <p>Sweet wine (dessert wine)</p> Signup and view all the answers

    What is the purpose of oak barrels in cognac production?

    <p>To store and age the spirit, imparting flavor and color</p> Signup and view all the answers

    What is the preferred type of water for beer production?

    <p>Soft water</p> Signup and view all the answers

    What is the primary function of yeast in beer production?

    <p>To carry out fermentation</p> Signup and view all the answers

    What is the purpose of destemming and crushing in wine processing?

    <p>To break down the grapes into a mixture of skin, pulp, and seeds, called 'must', and obtain juice.</p> Signup and view all the answers

    What is the role of SO2 treatment in must treatment?

    <p>To prevent the growth of bacteria, mold, wild yeast, and oxidation reactions.</p> Signup and view all the answers

    What is the primary purpose of racking in wine production?

    <p>To remove settled matters, such as flocculated dead yeast cells and other chemical sediments, to obtain a clearer wine.</p> Signup and view all the answers

    What is the significance of incubation/storing in oak barrels for wine production?

    <p>For aromatic enhancement, with low impact of oxygen on wine.</p> Signup and view all the answers

    What is the role of hops in beer production?

    <p>To contribute to beer's bitterness, clarity, and foam stability, and to provide antibacterial properties.</p> Signup and view all the answers

    What is the purpose of cooling during beer production?

    <p>To slow down oxidation and fermentation by wild yeast during color extraction.</p> Signup and view all the answers

    What type of yeast is used to make lager?

    <p>Saccharomyces uvarum</p> Signup and view all the answers

    What is the purpose of mashing and wort preparation?

    <p>To break down starches into fermentable sugars</p> Signup and view all the answers

    What is the purpose of wort boiling?

    <p>To sterilize, extract bitterness from hops, and remove unwanted proteins</p> Signup and view all the answers

    What is the purpose of maturation in the brewing process?

    <p>To develop flavor and clarity</p> Signup and view all the answers

    What is the purpose of filtration in the brewing process?

    <p>To remove remaining yeast and particles</p> Signup and view all the answers

    What is the purpose of pasteurization in the brewing process?

    <p>To extend shelf-life by eliminating microorganisms</p> Signup and view all the answers

    What are adjuncts in beer brewing?

    <p>Secondary starch sources like rice, wheat, corn syrup, and potatoes</p> Signup and view all the answers

    What is the role of yeast in fermentation?

    <p>Consumes sugars, produces alcohol and CO2</p> Signup and view all the answers

    What is the importance of water quality in beer production?

    <p>Water quality can affect the flavor and clarity of the beer</p> Signup and view all the answers

    What is the purpose of wort separation?

    <p>To separate the wort from the grain residue</p> Signup and view all the answers

    What percentage of a soft drink's total weight is comprised of water?

    <p>over 90%</p> Signup and view all the answers

    How many liters of water are needed to produce 1 liter of beer?

    <p>approximately 6 liters</p> Signup and view all the answers

    What is the maximum acceptable level of hardness in water for beer production?

    <p>300 mg/l</p> Signup and view all the answers

    What is the maximum acceptable level of iron (Fe2+ and Fe3+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    What is the purpose of maintaining a specific pH level in water for beer production?

    <p>to prevent neutralization of the beverage's acidity, resulting in a weaker flavor</p> Signup and view all the answers

    Why is it essential to maintain a low total coliform count in water for beverage production?

    <p>to prevent fecal contamination and ensure the quality of the beverage</p> Signup and view all the answers

    What is the primary purpose of filter sterilization in water treatment for beverage production?

    <p>To remove microorganisms</p> Signup and view all the answers

    What is the significance of optimal ripeness in fruit juice production?

    <p>Ensures desired sugar content, flavor, and color in the juice</p> Signup and view all the answers

    What is the purpose of blanching in cloudy fruit juice processing?

    <p>Not mentioned in the content</p> Signup and view all the answers

    What is the difference between cloudy and clear fruit juice in terms of processing steps?

    <p>Cloudy fruit juice involves shredding/crushing/blending, while clear fruit juice involves pressing and filtration</p> Signup and view all the answers

    What is the role of pectolytic enzymes in juice clarification?

    <p>Break down pectin, a natural gelling agent in fruits, reducing juice viscosity and improving clarity</p> Signup and view all the answers

    What is the maximum acceptable level of water hardness in running water for beverage facilities?

    <p>350 mg/l</p> Signup and view all the answers

    What are the two common heat treatments used in juice pasteurization?

    <p>HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)</p> Signup and view all the answers

    What are the three main causes of quality loss in juice?

    <p>Microorganisms, Chemical agents, and Mechanical agents</p> Signup and view all the answers

    What is the purpose of minimizing oxygen contact in juice processing?

    <p>To prevent discoloration, vitamin C loss, and can swelling</p> Signup and view all the answers

    What are the three types of microorganisms that can contaminate juice?

    <p>Bacteria, Molds, and Yeasts</p> Signup and view all the answers

    What are the four regulations that govern the quality and safety of fruit juices in Vietnam?

    <p>QCVN 6-2/2010-BYT, QĐ505/BYT, TCVN 5042-1994, and QCVN 8-2:2011/BYT</p> Signup and view all the answers

    What is the main purpose of gelling agents in juice processing?

    <p>To reduce separation</p> Signup and view all the answers

    What are the primary ingredients in beer production, and what role does each play in the brewing process?

    <p>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.</p> Signup and view all the answers

    What is the difference between isotonic, hypotonic, and hypertonic sport drinks, and what are their intended uses?

    <p>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.</p> Signup and view all the answers

    What are the classification categories for wine, and how do they differ from one another?

    <p>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)</p> Signup and view all the answers

    What is the significance of oak barrels in Cognac production, and how do they impact the final product?

    <p>Oak barrels are used to age Cognac, and the reaction between oak tannins and Cognac constituents imparts its taste and amber color.</p> Signup and view all the answers

    What are the key nutrients found in beer, and how do they contribute to its nutritional value?

    <p>A 356ml can of beer typically contains 153 calories, 12.6g of carbohydrates, 1.6g of protein, and no fat.</p> Signup and view all the answers

    What is the purpose of fermentation in beverage production, and how does it impact the final product?

    <p>Fermentation converts sugars into ethanol, producing the desired flavor, aroma, and character of the beverage.</p> Signup and view all the answers

    What is the primary purpose of incubation in wine production?

    <p>aromatic enhancement, with low impact of oxygen on wine</p> Signup and view all the answers

    What is the role of pectinase in wine processing?

    <p>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</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>to remove settled matters (i.e. flocculated dead yeast cells, other chemical sediments…)</p> Signup and view all the answers

    What is the primary purpose of SO2 treatment in wine production?

    <p>prevents the growth of bacteria, mold, wild yeast and oxidation reactions</p> Signup and view all the answers

    What are the two main phases of fermentation in wine production?

    <p>primary fermentation (alcoholic fermentation) and secondary fermentation</p> Signup and view all the answers

    What is the role of hops in beer production?

    <p>contribute to beer's bitterness, clarity, and foam stability, and have antibacterial properties</p> Signup and view all the answers

    What is the primary role of mash and wort preparation in the beer brewing process?

    <p>To break down starches into fermentable sugars.</p> Signup and view all the answers

    What is the purpose of wort boiling in the beer brewing process?

    <p>To sterilize the wort, extract bitterness from hops, and remove unwanted proteins.</p> Signup and view all the answers

    What is the primary function of adjuncts in beer production?

    <p>To contribute to a lighter flavor profile and provide an economic benefit.</p> Signup and view all the answers

    What is the purpose of fermentation in the beer brewing process?

    <p>To convert fermentable sugars into alcohol and CO2.</p> Signup and view all the answers

    What is the primary goal of maturation in the beer brewing process?

    <p>To develop flavor and clarity.</p> Signup and view all the answers

    What is the purpose of filtration in the beer brewing process?

    <p>To remove any remaining yeast and particles, ensuring clarity.</p> Signup and view all the answers

    What is the primary purpose of pasteurization in beer production?

    <p>To extend shelf-life by eliminating any remaining microorganisms.</p> Signup and view all the answers

    What is the primary role of yeast in the beer brewing process?

    <p>To convert fermentable sugars into alcohol and CO2.</p> Signup and view all the answers

    What is the primary purpose of wort cooling in the beer brewing process?

    <p>To lower the temperature to a level suitable for yeast addition.</p> Signup and view all the answers

    What is the primary goal of the beer brewing process?

    <p>To produce a high-quality beer with a desired flavor profile and characteristics.</p> Signup and view all the answers

    Water is a major component of soft drinks, comprising more than ________% of their total weight.

    <p>90</p> Signup and view all the answers

    Approximately ________ liters of water are needed to make 1 liter of beer.

    <p>6</p> Signup and view all the answers

    The maximum limit for inorganic matter in water for beer production is ________ NTU/ml.

    <p>2</p> Signup and view all the answers

    The pH level of the water for beer production should be between ________ and 8.5.

    <p>6.5</p> Signup and view all the answers

    Iron (Fe2+ and Fe3+) levels in water for beer production should be below ________ mg/l.

    <p>0.5</p> Signup and view all the answers

    The total coliform count in water for beverage production should be below ________ CFU/100 ml.

    <p>50</p> Signup and view all the answers

    Water hardness is addressed by neutralizing with ______ or heating.

    <p>acid</p> Signup and view all the answers

    Fruit juice is a beverage with natural concentration and 100% ______ (Total Soluble Solids).

    <p>TSS</p> Signup and view all the answers

    Nectar is diluted fruit juice with added water, sugar, organic acids, and ______, having a TSS of 15% and containing 20% fruit pulp.

    <p>additives</p> Signup and view all the answers

    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.

    <p>fruit</p> Signup and view all the answers

    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, ______.

    <p>2005</p> Signup and view all the answers

    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.

    <p>350</p> Signup and view all the answers

    Gelling agents, such as ______ and CMC, can further reduce separation.

    <p>pectin</p> Signup and view all the answers

    Oxygen elimination in juice processing is crucial to minimize ______ and vitamin C loss.

    <p>discoloration</p> Signup and view all the answers

    Pasteurization eliminates harmful microorganisms and extends the ______ life of juice.

    <p>shelf</p> Signup and view all the answers

    Microorganism contamination can cause ______, off-flavors, and gas production, potentially leading to can swelling.

    <p>spoilage</p> Signup and view all the answers

    Yeast contamination is particularly common in fruit juice, often causing ______ scum on the surface, gas production, and spoilage.

    <p>white</p> Signup and view all the answers

    Fruit syrup has a TSS of ______% and a fruit pulp portion of 25%.

    <p>65</p> Signup and view all the answers

    Sport drinks typically contain digestible ______ for energy absorption

    <p>carbohydrates</p> Signup and view all the answers

    After being crushed, the grapes are mixed to a mixture of “skin + pulp + seed” called _______.

    <p>Must</p> Signup and view all the answers

    Cognac derives its taste and ______ color from the reaction between oak tannins and its constituents

    <p>amber</p> Signup and view all the answers

    In beer production, _______ provides the sugars that are fermented by yeast to produce alcohol.

    <p>Malt</p> Signup and view all the answers

    Beer production requires ______ water with specific mineral content

    <p>soft</p> Signup and view all the answers

    Wine can be classified by ______, by fermentation, by CO2 level, and by producer

    <p>sweetness</p> Signup and view all the answers

    Hops are added to beer for their _______ and aroma.

    <p>flavor</p> Signup and view all the answers

    In wine production, the process of transferring wine from one container to another to remove settled matters is called _______.

    <p>Racking</p> Signup and view all the answers

    Red wine is made from the mixture of grape juice, ______, and seeds of dark-skin grapes

    <p>skins</p> Signup and view all the answers

    Saccharose, glucose, fructose, HFCS, and glucose/fructose syrup are examples of ______ sugars used in soft drinks

    <p>natural</p> Signup and view all the answers

    Cognac, while not technically wine, is a strong _______ distilled from crude wine/must.

    <p>alcohol</p> Signup and view all the answers

    Beer is known for its refreshing taste, which comes from the combination of hops and _______, and its white, smooth foam.

    <p>ethanol</p> Signup and view all the answers

    The beer brewing process involves several steps, including _______________, which is the process of crushing malted barley to expose the fermentable sugars.

    <p>malt milling</p> Signup and view all the answers

    The mixture of crushed malt and hot water is known as the _______________.

    <p>mash</p> Signup and view all the answers

    The liquid containing the sugars extracted from the mash is called _______________.

    <p>wort</p> Signup and view all the answers

    The wort is boiled to sterilize it, extract bitterness from _______________, and remove unwanted proteins.

    <p>hops</p> Signup and view all the answers

    After primary fermentation, beer undergoes a _______________ period at low temperatures to develop flavor and clarity.

    <p>maturation</p> Signup and view all the answers

    Some beers are _______________ to extend shelf-life by eliminating any remaining microorganisms.

    <p>pasteurized</p> Signup and view all the answers

    Saccharomyces _______________ is a bottom-fermenting yeast used to make lager.

    <p>uvarum</p> Signup and view all the answers

    Secondary starch sources like rice, wheat, corn syrup, and potatoes can be added to beer as _______________.

    <p>adjuncts</p> Signup and view all the answers

    The primary role of yeast in beer production is to consume the sugars and produce _______________ and CO2.

    <p>alcohol</p> Signup and view all the answers

    Beer is filtered to remove any remaining _______________ and particles, ensuring clarity.

    <p>yeast</p> Signup and view all the answers

    Water makes up over ______ % of the human body.

    <p>75</p> Signup and view all the answers

    Approximately ______ liters of water are needed to make 1 liter of beer.

    <p>6</p> Signup and view all the answers

    The pH level of the water should be between ______ and 8.5.

    <p>6.5</p> Signup and view all the answers

    Hardness, primarily caused by calcium and magnesium salts, should not exceed ______ mg/l.

    <p>300</p> Signup and view all the answers

    Iron (Fe2+ and Fe3+) levels should be below ______ mg/l.

    <p>0.5</p> Signup and view all the answers

    Total coliform count should be below ______ CFU/100 ml.

    <p>50</p> Signup and view all the answers

    Gelling agents, such as ______ and CMC, can further reduce separation.

    <p>pectin</p> Signup and view all the answers

    Minimizing ______ contact is crucial in juice processing.

    <p>oxygen</p> Signup and view all the answers

    Pasteurization eliminates harmful ______ and extends the shelf life of juice.

    <p>microorganisms</p> Signup and view all the answers

    Quality loss in juice can stem from ______ loss: Degradation of vitamins and other nutrients over time.

    <p>nutrition</p> Signup and view all the answers

    Microorganism contamination can cause spoilage, off-flavors, and gas production, potentially leading to ______ swelling.

    <p>can</p> Signup and view all the answers

    Fruit juice has a natural ______ concentration of 100%.

    <p>TSS</p> Signup and view all the answers

    To meet the quality standards, water undergoes several treatment processes including Removal of Suspensions, Removal of Soluble Contents, Removal of Microorganisms, and ______________ of Water.

    <p>Softening</p> Signup and view all the answers

    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.

    <p>March 11</p> Signup and view all the answers

    Fruit juice is a beverage with natural concentration and ______________ TSS (Total Soluble Solids).

    <p>100%</p> Signup and view all the answers

    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.

    <p>32%</p> Signup and view all the answers

    Nectar is diluted fruit juice with added water, sugar, organic acids, and additives, having a TSS of ______________ and containing 20% fruit pulp.

    <p>15%</p> Signup and view all the answers

    Soft drinks often include natural sugars such as saccharose, glucose, fructose, HFCS, and glucose/fructose ______.

    <p>syrup</p> Signup and view all the answers

    The extraction method used depends on the fruit's structure and composition, for example, tough and crunchy fruits require ______________ before pressing.

    <p>shredding or crushing</p> Signup and view all the answers

    Sport drinks can be categorized into isotonic, ______, and hypertonic varieties based on their electrolyte and carbohydrate concentrations.

    <p>hypotonic</p> Signup and view all the answers

    Fermented beverages encompass alcohols, wines, and ______.

    <p>beers</p> Signup and view all the answers

    Cognac derives its taste and amber color from the reaction between oak tannins and its ______.

    <p>constituents</p> Signup and view all the answers

    Beer is characterized by its hop-ethanol ______, sweet-bitter taste, and white-smooth foam.

    <p>aroma</p> Signup and view all the answers

    Wine can be classified in multiple ways: by ______, by fermentation, by CO2 level, and by producer.

    <p>sweetness</p> Signup and view all the answers

    After being crushed, the grapes are mixed to a mixture of “skin + pulp + seed” called ______.

    <p>Must</p> Signup and view all the answers

    The fermentation process is divided into 2 main phases: primary ______ and secondary fermentation.

    <p>fermentation</p> Signup and view all the answers

    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…).

    <p>matters</p> Signup and view all the answers

    Cognac, while not technically wine, is a strong alcohol distilled from crude ______/must.

    <p>wine</p> Signup and view all the answers

    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.

    <p>carbohydrates</p> Signup and view all the answers

    The quality of ______ used significantly impacts the quality of the beer, and soft water is preferred.

    <p>water</p> Signup and view all the answers

    Saccharomyces uvarum, a ______ yeast, is used to make lager.

    <p>bottom-fermenting</p> Signup and view all the answers

    Adjuncts: Secondary starch sources like rice, wheat, corn syrup, and ______ can be added to beer for economic reasons.

    <p>potatoes</p> Signup and view all the answers

    Malt milling: Malted ______ is crushed to expose the fermentable sugars.

    <p>barley</p> Signup and view all the answers

    The crushed malt is mixed with hot water to activate enzymes that break down the starches into fermentable ______.

    <p>sugars</p> Signup and view all the answers

    The liquid containing the sugars extracted from the mash is called “______”.

    <p>wort</p> Signup and view all the answers

    The wort is boiled to sterilize it, extract bitterness from ______, and remove unwanted proteins.

    <p>hops</p> Signup and view all the answers

    The boiled wort is rapidly cooled to a temperature suitable for ______ addition.

    <p>yeast</p> Signup and view all the answers

    Beer undergoes a ______ period at low temperatures to develop flavor and clarity.

    <p>maturation</p> Signup and view all the answers

    Beer is filtered to remove any remaining ______ and particles, ensuring clarity.

    <p>yeast</p> Signup and view all the answers

    Some beers are ______ to extend shelf-life by eliminating any remaining microorganisms.

    <p>pasteurized</p> Signup and view all the answers

    Water hardness is addressed by neutralizing with ______ or heating.

    <p>acid</p> Signup and view all the answers

    Juice extraction methods depend on the fruit's structure and ______.

    <p>composition</p> Signup and view all the answers

    Fruit juice is a beverage with natural concentration and 100% ______ (Total Soluble Solids).

    <p>TSS</p> Signup and view all the answers

    Nectar is diluted fruit juice with added water, sugar, organic acids, and additives, having a ______ of 15% and containing 20% fruit pulp.

    <p>TSS</p> Signup and view all the answers

    The size of the shredded matter is important, and ______ and peels may need to be removed.

    <p>seeds</p> Signup and view all the answers

    Pectolytic enzymes, including ______, break down pectin, a natural gelling agent in fruits, reducing juice viscosity and improving clarity.

    <p>pectinase</p> Signup and view all the answers

    Water makes up over _______ percent of the human body.

    <p>75</p> Signup and view all the answers

    Soft water is essential for _______ production.

    <p>beer</p> Signup and view all the answers

    The maximum limit for inorganic matter in water for beer production is _______ NTU/ml.

    <p>2</p> Signup and view all the answers

    For beer production, the pH level of the water should be between _______ and 8.5.

    <p>6.5</p> Signup and view all the answers

    The hardness of water, primarily caused by _______ and magnesium salts, should not exceed 300 mg/l.

    <p>calcium</p> Signup and view all the answers

    The total coliform count in water for beverage production should be below _______ CFU/100 ml.

    <p>50</p> Signup and view all the answers

    Gelling agents, such as ______ and CMC, can further reduce separation.

    <p>pectin</p> Signup and view all the answers

    Minimizing ______ contact is crucial in juice processing.

    <p>oxygen</p> Signup and view all the answers

    Pasteurization eliminates harmful ______ and extends the shelf life of juice.

    <p>microorganisms</p> Signup and view all the answers

    Quality loss in juice can stem from ______ loss: Degradation of vitamins and other nutrients over time.

    <p>nutrition</p> Signup and view all the answers

    Microorganism contamination can cause ______, off-flavors, and gas production, potentially leading to can swelling.

    <p>spoilage</p> Signup and view all the answers

    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.

    <p>incubating</p> Signup and view all the answers

    Fruit juice has a natural ______ concentration of 100%.

    <p>TSS</p> Signup and view all the answers

    After being crushed, the grapes are mixed to a mixture of “skin + pulp + seed” called _______.

    <p>Must</p> Signup and view all the answers

    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 _______.

    <p>riboflavin</p> Signup and view all the answers

    Malt provides the _______ that are fermented by yeast to produce alcohol.

    <p>sugars</p> Signup and view all the answers

    Digestible carbohydrates in sport drinks are designed to provide ______ absorption.

    <p>energy</p> Signup and view all the answers

    The process of transferring wine from one container to another container to remove settled matters is called _______.

    <p>racking</p> Signup and view all the answers

    Cognac, while not technically wine, is a strong alcohol distilled from crude wine/______.

    <p>must</p> Signup and view all the answers

    Cognac is often stored in ______ barrels for aging.

    <p>oak</p> Signup and view all the answers

    Beer typically contains ______ levels, including potassium, with recommended daily intakes varying from 1,600 to 3,000 mg for the general population.

    <p>electrolyte</p> Signup and view all the answers

    The age of cognac is denoted by a ______ system, with three stars (V.S) representing the youngest (3-5 years old).

    <p>star</p> Signup and view all the answers

    Wine can be classified by ______, by fermentation, by CO2 level, and by producer.

    <p>sweetness</p> Signup and view all the answers

    Water, constituting ______% of beer, is crucial for various brewing stages.

    <p>80-90</p> Signup and view all the answers

    Saccharomyces ______ is used to make lager.

    <p>uvarum</p> Signup and view all the answers

    Secondary starch sources like rice, wheat, corn syrup, and potatoes can be added to beer as ______.

    <p>adjuncts</p> Signup and view all the answers

    Malted barley is crushed to expose the ______ sugars.

    <p>fermentable</p> Signup and view all the answers

    The mixture of crushed malt and hot water is known as the ______.

    <p>mash</p> Signup and view all the answers

    The wort is boiled to sterilize it, extract ______ from hops, and remove unwanted proteins.

    <p>bitterness</p> Signup and view all the answers

    The boiled wort is rapidly cooled to a temperature suitable for ______ addition.

    <p>yeast</p> Signup and view all the answers

    After primary fermentation, beer undergoes a ______ period at low temperatures to develop flavor and clarity.

    <p>maturation</p> Signup and view all the answers

    Beer is filtered to remove any remaining ______ and particles, ensuring clarity.

    <p>yeast</p> Signup and view all the answers

    Some beers are ______ to extend shelf-life by eliminating any remaining microorganisms.

    <p>pasteurized</p> Signup and view all the answers

    Finally, the beer is packaged into ______, bottles, or cans.

    <p>kegs</p> Signup and view all the answers

    What is the purpose of sulphite treatment (NaHSO3) in wine production?

    <p>To prevent the growth of bacteria, mold, and wild yeast</p> Signup and view all the answers

    Cognac is a type of wine.

    <p>False</p> Signup and view all the answers

    What is the primary role of yeast in beer production?

    <p>Fermentation</p> Signup and view all the answers

    The fermentation process in wine production is divided into two main phases: primary fermentation (alcoholic fermentation) and ______________________。

    <p>secondary fermentation</p> Signup and view all the answers

    Match the following ingredients in beer production with their roles:

    <p>Water = Makes up 80-90% of the final product Malt = Provides sugars for fermentation Hops = Adds flavor and aroma Yeast = Responsible for fermentation</p> Signup and view all the answers

    What is the purpose of racking in wine production?

    <p>To transfer the wine to another container</p> Signup and view all the answers

    What proportion of soft drinks is comprised of water?

    <p>More than 90%</p> Signup and view all the answers

    Hard water is essential for beer production.

    <p>False</p> Signup and view all the answers

    What is the maximum acceptable level of manganese (Mn2+) in water for beer production?

    <p>0.5 mg/l</p> Signup and view all the answers

    Approximately ______________ liters of water are needed to make 1 liter of beer.

    <p>6</p> Signup and view all the answers

    Match the following water quality parameters with their acceptable limits in water for beer production:

    <p>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</p> Signup and view all the answers

    The presence of E. coli in water used for beverage production is permissible.

    <p>False</p> Signup and view all the answers

    What is the purpose of oxygen scouring in water treatment for beverage production?

    <p>Removal of soluble contents</p> Signup and view all the answers

    Running water used for household purposes in beverage facilities is suitable for direct consumption.

    <p>False</p> Signup and view all the answers

    What is the maximum hardness limit in mg/l for running water in beverage facilities?

    <p>350</p> Signup and view all the answers

    The extraction method used for tough and crunchy fruits involves shredding or ____________ before pressing.

    <p>crushing</p> Signup and view all the answers

    Match the following fruit juice types with their Total Soluble Solids (TSS) percentages:

    <p>Fruit juice = 100% Nectar = 15% Concentrated fruit juice = 32%</p> Signup and view all the answers

    What is the primary purpose of heat treatment in cloudy fruit juice processing?

    <p>To inactivate enzymes that can cause spoilage.</p> Signup and view all the answers

    What is the primary purpose of pasteurization in juice processing?

    <p>To eliminate harmful microorganisms and extend the shelf life</p> Signup and view all the answers

    What is the purpose of isotonic drinks in sport drinks?

    <p>To benefit individuals needing hydration without significant energy intake</p> Signup and view all the answers

    Yeast contamination is a common issue in fruit juice processing, often causing off-flavors and spoilage.

    <p>True</p> Signup and view all the answers

    Cognac derives its taste and amber color from the reaction between oak tannins and the grape must.

    <p>False</p> Signup and view all the answers

    What are the two common heat treatments used in pasteurization?

    <p>HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)</p> Signup and view all the answers

    What is the primary function of yeast in beer production?

    <p>To carry out the fermentation process</p> Signup and view all the answers

    Microorganisms, chemical agents, and mechanical agents are common causes of _______________ loss in juice.

    <p>quality</p> Signup and view all the answers

    Match the following microbiological contaminants with their descriptions:

    <p>Acetobacter = Bacteria Penicillium = Molds Candida = Yeasts Zygosaccharomyces = Yeasts</p> Signup and view all the answers

    A 356ml can of beer typically contains ______________ calories.

    <p>153</p> Signup and view all the answers

    Match the following wine classifications with their descriptions:

    <p>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</p> Signup and view all the answers

    Sparkling wine is classified as a CO2-containing wine.

    <p>True</p> Signup and view all the answers

    What is the purpose of wort boiling in the beer brewing process?

    <p>To sterilize the wort, extract bitterness from hops, and remove unwanted proteins</p> Signup and view all the answers

    Adjuncts are more expensive than malted barley.

    <p>False</p> Signup and view all the answers

    What is the name of the yeast used to make lager?

    <p>Saccharomyces uvarum</p> Signup and view all the answers

    The liquid containing the sugars extracted from the mash is known as the ___________________.

    <p>wort</p> Signup and view all the answers

    Match the following steps in the beer brewing process with their descriptions:

    <p>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</p> Signup and view all the answers

    What is the purpose of maturation in the beer brewing process?

    <p>To develop flavor and clarity</p> Signup and view all the answers

    All beers undergo pasteurization to extend shelf-life.

    <p>False</p> Signup and view all the answers

    What is the purpose of filtration in the beer brewing process?

    <p>To remove any remaining yeast and particles, ensuring clarity</p> Signup and view all the answers

    The process of mixing crushed malt with hot water to activate enzymes that break down starches into fermentable sugars is known as the ___________________.

    <p>mash</p> Signup and view all the answers

    Why are adjuncts added to beer?

    <p>To reduce the cost of production</p> Signup and view all the answers

    What percentage of a soft drink's total weight is comprised of water?

    <p>over 90%</p> Signup and view all the answers

    Hard water is essential for beer production.

    <p>False</p> Signup and view all the answers

    What is the maximum limit for inorganic matter in water for beer production?

    <p>2 NTU/ml</p> Signup and view all the answers

    The pH level of the water for beer production should be between _______ and 8.5.

    <p>6.5</p> Signup and view all the answers

    Match the water quality requirements for beverage production:

    <p>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</p> Signup and view all the answers

    E. coli indicates acceptable water quality for beverage production.

    <p>False</p> Signup and view all the answers

    What is the purpose of oxygen scouring in water treatment for beverage production?

    <p>Eliminate soluble contents like Fe2+ and Mn2+</p> Signup and view all the answers

    Running water used for household purposes in beverage facilities is suitable for direct consumption.

    <p>False</p> Signup and view all the answers

    What is the total soluble solids (TSS) percentage of concentrated fruit juice?

    <p>32%</p> Signup and view all the answers

    The extraction method used for tough and crunchy fruits involves shredding or crushing before ___________________.

    <p>pressing</p> Signup and view all the answers

    Match the following fruit juices with their TSS percentages:

    <p>Nectar = 15% Concentrated fruit juice = 32% Fruit juice = 100%</p> Signup and view all the answers

    Heat treatment is used to inactivate enzymes that can cause spoilage in clear fruit juice.

    <p>False</p> Signup and view all the answers

    What is the purpose of sulphite treatment in "Must" treatment?

    <p>To prevent oxidation reactions</p> Signup and view all the answers

    Racking is a process of transferring wine from one container to another to remove settled matters and obtain a clearer wine.

    <p>True</p> Signup and view all the answers

    What is the primary purpose of incubation in wine production?

    <p>Aromatic enhancement</p> Signup and view all the answers

    The fermentation process in wine production is divided into two main phases: _________ and secondary fermentation.

    <p>primary fermentation (alcoholic fermentation)</p> Signup and view all the answers

    Match the following beer ingredients with their roles:

    <p>Malt = Provides bitterness and flavor Hops = Provides sugars for fermentation Yeast = Contributes to foam stability and antibacterial properties Water = Responsible for fermentation</p> Signup and view all the answers

    What type of drinks are designed to replenish water, minerals, and nutrients lost during physical activity?

    <p>Sport drinks</p> Signup and view all the answers

    All wine is classified as sweet.

    <p>False</p> Signup and view all the answers

    What is the typical carbohydrate content of isotonic sport drinks?

    <p>6-8%</p> Signup and view all the answers

    Whisky is distilled from fermented ______________.

    <p>grain mash</p> Signup and view all the answers

    Match the type of wine with its characteristic:

    <p>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</p> Signup and view all the answers

    What is the primary component of beer, constituting 80-90% of the finished product?

    <p>Water</p> Signup and view all the answers

    What is the primary purpose of pasteurization in fruit juice processing?

    <p>To eliminate harmful microorganisms</p> Signup and view all the answers

    High-Temperature Short Time (HTST) involves heating the juice to 100°C for 10 seconds.

    <p>False</p> Signup and view all the answers

    What are the two common heat treatments used in pasteurization?

    <p>HTST (High-Temperature Short Time) and UHT (Ultra-High Temperature)</p> Signup and view all the answers

    Microorganisms such as ______________ can contaminate juice.

    <p>Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus</p> Signup and view all the answers

    Match the following quality standards with their descriptions:

    <p>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</p> Signup and view all the answers

    What is the primary cause of quality loss in juice?

    <p>Microorganism contamination</p> Signup and view all the answers

    What type of yeast is used to make lager?

    <p>Saccharomyces uvarum</p> Signup and view all the answers

    Malted barley is always used as the primary starch source in beer production.

    <p>False</p> Signup and view all the answers

    What is the name of the liquid containing the sugars extracted from the mash?

    <p>wort</p> Signup and view all the answers

    The process of separating the wort from the grain residue is called _______________.

    <p>wort separation</p> Signup and view all the answers

    Match the following steps in the beer brewing process with their descriptions:

    <p>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</p> Signup and view all the answers

    What is the purpose of filtration in beer production?

    <p>To remove any remaining yeast and particles</p> Signup and view all the answers

    Pasteurization is a required step in all beer production.

    <p>False</p> Signup and view all the answers

    What is the purpose of maturation in the beer brewing process?

    <p>to develop flavor and clarity</p> Signup and view all the answers

    Adjuncts are added to beer for _______________________ reasons.

    <p>economic</p> Signup and view all the answers

    What is the primary function of yeast in the beer brewing process?

    <p>To consume sugars and produce alcohol and CO2</p> Signup and view all the answers

    What is the purpose of wort boiling in the beer brewing process?

    <p>To sterilize the wort</p> Signup and view all the answers

    Adjuncts are more expensive than malted barley.

    <p>False</p> Signup and view all the answers

    What is the name of the mixture formed during the mash and wort preparation step?

    <p>mash</p> Signup and view all the answers

    The _______________ stage is where yeast consumes the sugars and produces alcohol and CO2.

    <p>fermentation</p> Signup and view all the answers

    Match the following beer brewing process steps with their descriptions:

    <p>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.</p> Signup and view all the answers

    What is the primary purpose of maturation in the beer brewing process?

    <p>To develop flavor and clarity</p> Signup and view all the answers

    Saccharomyces cerevisiae is used to make lager.

    <p>False</p> Signup and view all the answers

    What is the name of the yeast used to make lager?

    <p>Saccharomyces uvarum</p> Signup and view all the answers

    The beer brewing process involves several steps, including _______________ and _______________.

    <p>malt milling; fermentation</p> Signup and view all the answers

    What is the purpose of filtration in the beer brewing process?

    <p>To remove yeast and particles</p> Signup and view all the answers

    What is the percentage of water in soft drinks?

    <p>More than 90%</p> Signup and view all the answers

    Water is not essential for beer production.

    <p>False</p> Signup and view all the answers

    What is the primary role of water in biochemical reactions in the human body?

    <p>Solvent</p> Signup and view all the answers

    The maximum limit for inorganic matter in water for beer production is ______________ NTU/ml.

    <p>2</p> Signup and view all the answers

    Match the following water quality parameters with their acceptable limits:

    <p>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</p> Signup and view all the answers

    The presence of E. coli indicates good water quality.

    <p>False</p> Signup and view all the answers

    What is the primary purpose of oxygen scouring in water treatment for beverage production?

    <p>Removal of soluble contents</p> Signup and view all the answers

    What is the primary purpose of pasteurization in juice processing?

    <p>To eliminate microorganisms</p> Signup and view all the answers

    Running water used for household purposes in beverage facilities is suitable for direct consumption.

    <p>False</p> Signup and view all the answers

    What is the total soluble solids (TSS) percentage of concentrated fruit juice?

    <p>32%</p> Signup and view all the answers

    Minimizing oxygen contact is not crucial in juice processing.

    <p>False</p> Signup and view all the answers

    The maximum hardness limit in mg/l for running water in beverage facilities is __________.

    <p>350</p> Signup and view all the answers

    What are some common microorganisms that can contaminate juice?

    <p>Acetobacter, Gluconobacter, Lactobacillus, Leuconostoc, Pediococcus, Candida, Saccharomyces, Zygosaccharomyces, etc.</p> Signup and view all the answers

    The process of high-pressure homogenization uses a pressure of _______ atm to force the product through a small gap.

    <p>120-150</p> Signup and view all the answers

    What type of enzymes break down pectin, a natural gelling agent in fruits, in juice clarification?

    <p>Pectolytic enzymes</p> Signup and view all the answers

    Match the following juice classifications with their Total Soluble Solids (TSS) percentages:

    <p>Fruit Syrup = 65% Concentrated Fruit Juice = 32% Fruit Juice = 100%</p> Signup and view all the answers

    What is the purpose of eliminating oxygen in juice processing?

    <p>To preserve vitamins and minerals</p> Signup and view all the answers

    What is the primary purpose of sport drinks?

    <p>To replenish water, minerals, and nutrients lost during physical activity</p> Signup and view all the answers

    Cognac is typically stored in steel barrels for aging.

    <p>False</p> Signup and view all the answers

    What is the primary purpose of SO2 treatment in "Must" treatment?

    <p>To prevent the growth of bacteria and mold</p> Signup and view all the answers

    What is the typical carbohydrate content of isotonic drinks?

    <p>6-8%</p> Signup and view all the answers

    Racking is the process of transferring wine from one container to another container to add yeast and increase fermentation.

    <p>False</p> Signup and view all the answers

    Whisky is distilled from fermented ______________________.

    <p>grain mash</p> Signup and view all the answers

    What is the main role of yeast in beer production?

    <p>Yeast is a crucial ingredient responsible for fermentation, converting sugar into alcohol and CO2.</p> Signup and view all the answers

    Beer is known for its refreshing taste, which comes from the combination of _______ and ethanol.

    <p>hops</p> Signup and view all the answers

    Match the following wine classifications with their descriptions:

    <p>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</p> Signup and view all the answers

    Match the following wine processing steps with their descriptions:

    <p>Destemming and Crushing = Removing stems and breaking grapes into small pieces Fermentation = Converting sugar into alcohol and CO2 Pressing = Obtaining juice from the &quot;Must&quot; Barrel Fermentation = Aging wine in oak barrels for aromatic enhancement</p> Signup and view all the answers

    What is the approximate percentage of water in beer?

    <p>80-90%</p> Signup and view all the answers

    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!

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    Description

    Introduction to non-fermented drinks and Vietnam's food and beverage industry growth rate.

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