Beverage Studies: Types and Fundamentals

Definition of Beverages

• A beverage or drink is a form of liquid prepared for human consumption.
• Purpose: quench thirst, provide nourishment, offer enjoyment and flavor, and complement a meal.
• Variety: beverages come in a wide range of forms, flavors, and types, including alcoholic (wine, beer, spirits) and non-alcoholic drinks (juice, soft drinks, water, coffee, tea).

Methods in Processing Beverages

• Purification of water: ensure quality and safety, remove impurities and contaminants.
  • Methods of purification: filtration, chemicals treatment (e.g., chlorination).
  • Products of purification: still flat water, artificial aerated water, natural aerated water (e.g., Evian).
• Pasteurization: heat a liquid to a specified temperature (72°C) for a set time (e.g., 15-30 seconds) to kill harmful bacteria, then immediately cool to prevent recontamination.
  • Products of pasteurization: e.g., pasteurized milk.
• Juicing: extract juice from fruits and vegetables.
  • Products of juicing: fruit juice (100% fruit), fruit juice concentrates, fruit nectars (30% fruit), fruit squash (25% fruit), fruit punch (25% fruit), fruit cordial (0% fruit).
• Infusion: extract flavors from plant material by allowing it to remain suspended within water.
  • Products of infusion: instant coffee, brewed coffee, brewed tea.
• Percolation: extract desired components (flavors, colors, aromas) from solid ingredients into a liquid medium.
  • Products of percolation: espresso, dripped coffee, hand-dripped green tea.
• Carbonation: dissolve carbon dioxide into a liquid.
  • Products of carbonation: soda water, soft drinks, sparkling juice, beer.
• Fermentation: convert sugar to alcohol through a metabolic process.
  • Products of fermentation: beer, wine, cider.
• Distillation: produce spirits from milder alcoholic beverages (e.g., beer, wine, cider).
  • Products of distillation: brandy, whisky, rum, vodka, tequila, gin.
• Mixing: create an alcoholic mixed drink (cocktail) that contains two or more ingredients.
  • Products of mixing: cocktails, mocktails.

Classification of Beverages

• Beverages are classified into:
  • Alcoholic: wine, spirits, liqueur, beer, cocktail.
  • Non-alcoholic: mineral water, soft drinks, juices, syrups, tea, coffee, mocktail, energy drink.

Essential History of Alcohol

• Beer, wine, and spirit production were all accidental discoveries that became standard agricultural products.
• Yeast naturally converts sugar to alcohol.
• Humans began consuming alcohol around 10,000 years ago.
• Intentional fermentation began around 6,000 years ago in Egypt and Mesopotamia.
• Distillation began in China and the Middle East.

Definition of Beverages

• A beverage or drink is a form of liquid prepared for human consumption.
• Purpose: quench thirst, provide nourishment, offer enjoyment and flavor, and complement a meal.
• Variety: beverages come in a wide range of forms, flavors, and types, including alcoholic (wine, beer, spirits) and non-alcoholic drinks (juice, soft drinks, water, coffee, tea).

Methods in Processing Beverages

• Purification of water: ensure quality and safety, remove impurities and contaminants.
  • Methods of purification: filtration, chemicals treatment (e.g., chlorination).
  • Products of purification: still flat water, artificial aerated water, natural aerated water (e.g., Evian).
• Pasteurization: heat a liquid to a specified temperature (72°C) for a set time (e.g., 15-30 seconds) to kill harmful bacteria, then immediately cool to prevent recontamination.
  • Products of pasteurization: e.g., pasteurized milk.
• Juicing: extract juice from fruits and vegetables.
  • Products of juicing: fruit juice (100% fruit), fruit juice concentrates, fruit nectars (30% fruit), fruit squash (25% fruit), fruit punch (25% fruit), fruit cordial (0% fruit).
• Infusion: extract flavors from plant material by allowing it to remain suspended within water.
  • Products of infusion: instant coffee, brewed coffee, brewed tea.
• Percolation: extract desired components (flavors, colors, aromas) from solid ingredients into a liquid medium.
  • Products of percolation: espresso, dripped coffee, hand-dripped green tea.
• Carbonation: dissolve carbon dioxide into a liquid.
  • Products of carbonation: soda water, soft drinks, sparkling juice, beer.
• Fermentation: convert sugar to alcohol through a metabolic process.
  • Products of fermentation: beer, wine, cider.
• Distillation: produce spirits from milder alcoholic beverages (e.g., beer, wine, cider).
  • Products of distillation: brandy, whisky, rum, vodka, tequila, gin.
• Mixing: create an alcoholic mixed drink (cocktail) that contains two or more ingredients.
  • Products of mixing: cocktails, mocktails.

Classification of Beverages

• Beverages are classified into:
  • Alcoholic: wine, spirits, liqueur, beer, cocktail.
  • Non-alcoholic: mineral water, soft drinks, juices, syrups, tea, coffee, mocktail, energy drink.

Essential History of Alcohol

• Beer, wine, and spirit production were all accidental discoveries that became standard agricultural products.
• Yeast naturally converts sugar to alcohol.
• Humans began consuming alcohol around 10,000 years ago.
• Intentional fermentation began around 6,000 years ago in Egypt and Mesopotamia.
• Distillation began in China and the Middle East.