Fermented Alcoholic Beverages PDF

**Biol 1300 Unit 13** **FERMENTED (ALCOHOLIC) BEVERAGES** Fermentation is a process involving anaerobic respiration (differs from aerobic respiration due to lack of oxygen) by fungal yeasts. The fermentation process breaks down sugars into alcohol (ethanol) and carbon dioxide. Yeast fermentation i...

**Biol 1300 Unit 13** **FERMENTED (ALCOHOLIC) BEVERAGES** Fermentation is a process involving anaerobic respiration (differs from aerobic respiration due to lack of oxygen) by fungal yeasts. The fermentation process breaks down sugars into alcohol (ethanol) and carbon dioxide. Yeast fermentation is used both to leaven bread and to produce alcoholic beverages. **WINE** Wine is made from fermented grape juice; most grapes are grown for the wine industry. The wine grape species (Vitis vinifera) is primarily used, native to the eastern Mediterranean (a few cold hardy varieties are hybrid crosses with North American grape species). Grapes take about five years to produce, with the best wine grapes coming from older vines. Historically, the Ancient Romans trained these sprawling plants onto tree branches as it is a sprawling plant. Modern viticulture involves severe annual pruning back of the main stems to maximize yields and keep grapes low to the ground. Selected grape varieties are propagated vegetatively (clonally) from stem cuttings for genetic uniformity. Around 50 grape varieties are used in winemaking, but only about ten are considered \"classic\" or traditional. Grape vines face many pests and pathogens, including fungal mildews that attack leaves and vines during wet years. Phylloxera, an aphid-like insect from North America, was accidentally introduced to Europe in the mid-1800s and devastated most European grape vines by attacking their roots. To combat this, European grape varieties are now grafted onto North American rootstock, which is naturally resistant to phylloxera. Wine production is straightforward. The juice of crushed grapes, called must, is naturally high in sugar, so additional sugar is usually unnecessary. The must is fermented with the wine yeast Saccharomyces ellipsoides, which can tolerate up to 14-15% alcohol content. Red and white wines are made using different processes. **WHITE WINE** Grapes are destemmed and crushed: \"red\" or \"white\" grape varieties are used. The crushed grapes are placed on a horizontal, rotating press. As it rotates, the plates gently press the grapes to extract the juice. The grape skins are discarded. The fresh clear grape juice, or must, is pumped directly into a fermentation vat. **RED WINE** Grapes are destemmed and crushed; only \"red\" grape varieties are used. The crushed grapes, including the grape skins, are pumped into a fermentation vat. Fermentation occurs for about two weeks, metabolizing all the natural sugars. The liquid or free-run wine is tapped off, and a gentle pressing then undertaken to extract the remaining liquid from the crushed grapes. This additional liquid (which is deep red from tannins present in grape skins) is then added to the free-run wine. Following fermentation, white and red wines are filtered to remove any residual yeast. The wine is then bottled, corked, and aged. In some wines (particularly the red varieties), aging is critical to the production process. Wine-making is a significant global industry, with over 25 million acres of vineyards worldwide. Traditionally dominated by Old World Europe, especially France and Italy, wine production has now spread globally. Major non-European producers include the United States (mainly California), Australia, South Africa, and South America (Chile and Argentina). Additionally, wine grapes are grown in warmer regions of Canada, such as the Okanagan Valley in British Columbia and southern Ontario. The main producing countries in Europe are discussed below. **FRANCE** France pioneered quality control regulations and wine labeling laws. The French classification system, based on location and historic reputation (vineyards/regions/communes), is highly bureaucratic and has significant \"snob appeal.\" Despite this, it has been very successful in maintaining the high standard of quality of French wines. Since the 1930s, the following classification system has been used: Vin de Table (table wine): Wines intended for every day, local consumption. Vin de Pays (country wine, implemented 1973): Table wines in which a geographical origin is specified. Vin Délimité de Qualité Supérieure (VDQS): These are good quality wines of local interest but are normally not exported. Appellation d\'Origine Contrôlée (AOC, or AC): Most exported French wines are closely supervised and guaranteed in their origin and manufacture. Vineyards have maximum yield quotas and established winemaking standards. The geographical origin of the grapes must be specified, ranging from general areas like AC Bordeaux to specific ones like Appellation Margaux Controlée. Generally, the more specific the location, the more expensive the wine, with certain small areas known for their high-quality wines commanding premium prices. The most famous vineyards classify their AC wines still further: Appellation Communale: Commune name only. Premier Crus (first growth): Commune and vineyard name. Conop Grand Crus (great growth): Single vineyard name, and very expensive wines. France has many important wine-growing regions. Three of the most famous are: **Burgundy**: This includes the area between Lyon and Chablis in east-central France. The Burgundy region includes several famous wine-growing areas, including the Côte d\'Or (Côte de Nuits, Côte de Beaune), Chablis and Beaujolais. The Côte d\'Or alone has 30 Grand Crus AC wines. Only certain \"classic\" grape varieties are grown, the red Pinot Noir and Gamay, and the white Chardonnay. The main wines produced are the dry white Chablis and the red Beaujolais. **Bordeaux**: This area along the southwest coast of France is considered by many to be the largest \"fine wine\" district in the world. The northern Bordeaux region, which is known for its red wines, includes famous chateau names such as Lafite, Latour, and Rothchild. The south is known for sweet white wines such as the Sauternes. **Champagne**: This area is in northern France, east of Paris. The term \"champagne\" refers to both the area and the style of winemaking. By international law, only sparkling wines from this area can be labelled as champagne. Champagne is obtained by blending three grape varieties, pinot noir (red), pinot meunier (red), and chardonnay (white). It is produced as follows: Ferment the must, bottle the wine, and store it in a cool cellar. Later, continue bottle fermentation by warming. Store bottles upside down; sediment (mainly spent yeast) \"plugs\" the bottle neck. Freeze the bottle neck and uncork; the sediment plug shoots out under pressure. Top up the bottle and add a bit of yeast and sugar to restart bottle fermentation (this naturally carbonates the beverage). Cork and wire the bottle (wiring prevents the cork from popping under pressure as the beverage carbonates). Store in cool cellars; the Champagne region is honeycombed with miles of underground cellars. **ITALY** Italian wine laws, introduced in 1963, recognize three levels of wine classification: Vino de Tavola (table wine): Only a simple statement of region of production is allowed. Most of these wines are consumed locally. Denominazione di Origine Controllata (DOC): This includes a group of approximately 200 wine growing regions. Producers must specify where the wine was produced, the grape varieties used, and the method of production. Strict yield quotas are in place, and the wines are subject to government testing to ensure quality. Denominazione di Origine Controllata e Garantita (DOCG): Most exported wine falls into this category. Only the best, top-quality wine-growing areas achieve the DOCG designation; these include Barolo, Barbaresco, Vino Nobile di Montepulciano and Chianti Classico. DOCG wines are named using both geographical location of vineyard and the grape variety used, e.g. Barbera d\'Alba designates a wine from the Alba region made from red Barbera grapes. **GERMANY** Most German wines are white, often sweet, and comparatively low in alcohol (9-11%, versus 12-14% in wine from other countries). German wine production is restricted to warmer south-west region of the country, particularly the valleys of the Rhine River and its tributaries. The 1971 Wine Law is based on grape \"quality\" (sugar content) rather than vineyard location and reputation: Deutscher Tafelwein (table wine): The grapes used to produce these wines need only contain enough sugar to attain a natural alcohol level of 5%; sugar must therefore be added to increase the alcohol content. A region or village designation can be specified, but the naming of a vineyard is not permitted. Qualitatswein besstimmter Anbaugebiete (QbA): The grapes used to produce QbA wines are required to achieve a minimum \"must-weight\" (MW) of 60, corresponding to a sugar content sufficient to attain a natural alcohol level of 7.5%. These wines must be produced within a specific region (Gebiet), and only certain grape varieties are permitted. Qualitatswein mit Prädikat (QmP): Most exported wine falls into this category. The grapes must achieve a minimum MW of 73 (9.5% alcohol), and sugar may not be added to the must. The grapes must be produced in a specified Bereich (subregion of Gebiet). Within the QmP class, there is a further classification based on the sugar content of grapes: **SPAIN** Spain is the third largest wine producing country in Europe. Two of the most famous wine types are: Gran Reserva: Red gran reserva wines are aged for a minimum of two years in an oak cask, and an additional three years in the bottle. White and rosé grand reservas are aged for a total of four years, including half a year in an oak cask. The best-known gran reserva wines are from the Rioja region in northeast Spain, near the French border. Sherry (Jerez): These strong, blended wines come from the Cadiz-Seville region of southern Spain and are made from the palomino grape variety, which thrives in well-drained chalky soil. The region\'s hot summers cause the grapes to \"cook\" and develop a high sugar content. Sherry production involves significant investment, skill, and tradition. Grapes are sun-ripened to further increase sugar content, ensuring a strong wine. The solera system, a multi-year blending method, is used to produce sherry by progressively topping up older barrels with younger wine of the same style. This continuous blending ensures consistent quality year after year. **PORTUGAL** Portugal is a major wine producer, best known for its fortified wine, port, produced in northern Portugal near the Duoro River. To make port, partially fermented red wine (including the pulp) is added to one-quarter filled barrels of brandy (brandy is distilled wine, 40-50% alcohol), the high alcohol content kills the yeast, stopping fermentation and leaving some residual sugar. Since the fermentation is shortened, the pulp is trodden to extract tannins and color (\"12 men for 12 hours\"). Port is aged in 115-gallon barrels for up to 50 years. Vintage port is only made in \"good\" grape-growing years, typically 3 out of every 10 years. **BEER** Beer can be produced from several starch sources, including wheat, rye, bananas, corn, sugar cane and manioc. However, in most parts of the world barley malt is a principal starch source. The other ingredients are sugar, hops, and beer yeast. The following steps summarize the production of beer: Germinate malt barley seeds under controlled conditions. Malt barley is high in carbohydrates (starch), and the germinating seeds produce the enzyme amylase which breaks down carbohydrates into simple sugars. After a few days (when the amylase concentration is highest) the seedlings are killed, and the material is concentrated into a thick carbohydrate syrup (or powder) known as malt. Add a carbohydrate addition (rice, corn, wheat) to the malt to produce the mash. Add pure, hot water to the mash to produce the wort. If necessary, draw off the spent grain (this is recycled as cattle feed). Boil the wort with hops fruit for 2 to 3 hours. Hops give the characteristic bitter flavour to beer and help to clarify the liquid and increase its keeping qualities. Cool the wort to about 20°C, and add the beer yeast to begin fermentation. In addition to their role in fermentation, yeasts also produce organic compounds that impart flavour. Two types of brewer\'s yeast are used to make beer: top fermentation yeasts rise to the top of the tank, producing ales; bottom fermentation yeasts sink to the bottom, producing lagers (lagers are usually slightly higher in alcohol). Filter and age the beer for a few weeks. Traditionally a small amount of sugar was added just before bottling to naturally carbonate the beer. In most modern commercial breweries beer is artificially carbonated using pressurized carbon dioxide. **DISTILLATION** Distillation increases alcohol concentration beyond natural yeast fermentation limits. Beer yeasts tolerate 5-6% alcohol, while wine yeasts can survive 14-15%; these tolerances limit the alcohol content of beers and wines. Distillation involves boiling fermented mash to condense alcohol, which volatilizes at a lower temperature than water (trace amounts of aromatic substances are also volatilized), capturing unique flavors. The \"proof\" of a distilled product is twice its alcohol content percentage, e.g., 80-proof is 40% alcohol. Some of the more common distilled alcoholic products include: **BRANDY**: Brandy is a distilled wine (generally 80-100 proof) that is aged in wood for added flavour. Cognac, an expensive brandy produced in the Cognac region of France, is made from high-quality wine. **WHISKY:** Whiskies are aged distillates of grain ferments, typically around 100 proof, and aged in white oak barrels. Scotch whisky, made from barley malt, can be single malts or blended, and is smoked-cured over a peat fire for a smoky taste. Irish whisky is similar but kiln-dried for a smoother taste. Bourbon whisky, made from corn mash with some barley malt, is cooked and fermented with beer yeast, gaining unique flavors from bacterial action. Rye whisky, produced in Canada, is made from a rye mash. **VODKA**: Vodka is obtained from a distilled wheat-barley malt mash. Unlike whisky, normally vodka is not aged and can be prepared in just a few weeks. Vodka is a popular \"hard liquor\" in Russia and eastern Europe. **RUM**: Rum is produced by fermenting and distilling sugar cane juice or molasses. Puerto Rican rum is produced from purified cane juice; it is clear and typically about 100 high proof. By contrast, Jamaican rum is produced from raw sugar cane juice; it is deep brown in colour and has a distinctive molasses-like flavour. **TEQUILA**: Tequila is produced by fermenting the basal stems (piñas) of the blue agave (Agave tequilana), which is native to Central America. The basal stems are harvested when their sugar content is highest; this occurs just prior to emergence of the flowering stalk. Traditionally, an agave \"worm\" was placed in tequila bottles as proof of quality (the worm will not decompose if the alcohol content is high). **LIQUEURS**: A liqueur is a distilled beverage, often a type of brandy, flavored with herbs, spices, and fruits, with added sugar for sweetness (e.g., wormwood, mint, bitter orange, coffee, cream, nuts, citrus, orange). Many were developed as herbal medicines by monks during the Renaissance or earlier. Traditional herb-based liqueurs include bénédictine (27 herbs and spices), chartreuse (130 herbs), and jägermeister (56 herbs). Liqueurs flavoured with anise are particularly common in Europe; examples include Italian sambuca and galiano, French pastis and anisette, and Greek ouzo. Orange-based liqueurs are also popular; examples include cointreau, curaçao, grand marnier, and triple sec. Many nut-based liqueurs are produced in Italy; examples include amaretto (almonds) and frangelico (hazelnuts and herbs). Famous whisky-based liqueurs include drambuie, irish mist and glayva. Liqueurs are normally served before a large meal as an aperitif drink to stimulate the appetite or following the main meal as a digestive aid.