Brewing; beer production process

 Brewing is the process of production of malt beverages. Beers, ale and lagers are the
main malt beverages produced by a method called brewing. Brewing is a complex
fermentation process. It differs from other industrial fermentation because flavor, aroma,
clarity, color, foam production, foam stability and percentage of alcohol are the factors
associated with finished product.
Basic ingredients for beer production:
The basic ingredients of beer are:
 water;
 a starch source, such as malted barley, able to be fermented (converted into alcohol);
 a brewer's yeast to produce the fermentation; and
 a flavouring, such as hops, to offset the sweetness of the malt.
Water
Beer is composed mostly of water. Regions have water with different mineral components so
different regions are better suited for making certain types of beer, thus giving them a regional
character. For example, 
 Dublin has hard water well suited to making stout, such as Guinness;
 Pilsen has soft water well suited to making pale lager, such as Pilsner .
 The waters of Burton in England contain gypsum, which benefits making pale ale to such
a degree that brewers of pale ales will add gypsum to the local water in a process known
as Burtonisation.
Starch source
A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn),
rice, or sugar, these often being termed adjuncts, especially when used as a lower-cost substitute
for malted barley. The most common starch source is ground cereal or "grist" - the proportion of
the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash
ingredients.
The starch source in a beer provides the fermentable material and is a key determinant of the
strength and flavour of the beer. Grain is malted by soaking it in water, allowing it to
begin germination, and then drying the partially germinated grain in a kiln. Malting grain
produces enzymes that will allow conversion from starches in the grain into fermentable sugars
during the mash process. Different roasting times and temperatures are used to produce different
colours of malt from the same grain. Darker malts will produce darker beers.
Other malted and unmalted grains (including wheat, rice, oats, and rye, and, less frequently,
maize (corn) and sorghum) may be used. In recent years, a few brewers have produced gluten-
free beer made with sorghum with no barley malt for people who cannot digest gluten-containing
grains like wheat, barley, and rye.
Hops
Hops are the female flower clusters or seed cones of the hop vine Humulus lupulus, which are
used as a flavouring and preservative agent in nearly all beer made today.
Hops contain several characteristics that brewers desire in beer:
 they contribute a bitterness that balances the sweetness of the malt;
 they provide floral, citrus, and herbal aromas and flavours;
 they have an antibiotic effect that favours the activity of brewer's yeast over less desirable
microorganisms.
Yeast
Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the
sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby
turns wort into beer. In addition to fermenting the beer, yeast influences the character and
flavour. The dominant types of yeast used to make beer are Saccharomyces cerevisiae, known as
ale yeast, and Saccharomyces pastorianus, known as lager yeast; 
Emil Christian Hansen, a Danish biochemist employed by the Carlsberg Laboratory, developed
pure yeast cultures which were introduced into the Carlsberg brewery in 1883, and pure yeast
strains are now the main fermenting source used worldwide.
Clarifying agent
Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a
solid) out of the beer along with protein solids and are found only in trace amounts in the
finished product. This process makes the beer appear bright and clean, rather than the cloudy
appearance of ethnic and older styles of beer such as wheat beers.
Examples of clarifying agents include isinglass, obtained from swim bladders of fish; Irish moss,
a seaweed; kappa carrageenan, from the seaweed kappaphycus; polyclar (a commercial brand of
clarifier); and gelatin.

Steps involved in beer production are:

1. Malting:

 Beer is produced from barley grains.

 Barley grains are first cleaned and then soaked in water for about 2 days. Then excess
water is drained away and the barley are incubated for 4-5 days to allow germination
 The germination steps allow the formation of highly active α-amylase, β-amylase and
proteases enzymes as well as various flavor and color components
 Malt adjuncts:
 Barley contains considerable amount of protein. So, if only barley are used
for beer production, the final beer will be dark and unstable. Therefore,
protein present in malt should be diluted by adding additional starch or
sugary materials.
 Such sugary or starchy materials are called malt adjuncts and includes
dextrose sugar syrup.

2. Kilning:
  The germinated seed are then kinled by slow heating at 80° This process is called kilning.
 The kilning temperature must not harm amylase enzyme. Furthermore, if kilning
temperature is higher, darker will be the beer produced.

3. Mailing:

 The dried barley grains are then crushed between rollers to produced coarse powder
called grist

4. Mashing:

 Grist is mixed with warm water and the resulting materials is maintained at 65°C for
about 1 hour.
 In doing so, starch is hydrolyzed by amylase enzyme to produce single sugar, maltose,
dextrose etc. similarly, protein is hydrolyzed by proteolytic enzymes into small
fragments and amino acids.
 The degree of enzymatic hydrolysis is strongly depends on pH and temperature. β-
amylase has optimum activity at temperature 57-65°C whereas α-amylase has optimum
activity at temperature 70-75°
 The liquid obtained by mashing is called wort. The husks and other grains residue as well
as precipitated proteins are removed filtration.

5. Boiling of wort:

 The filtrate is then bolied with stirring for 2-3 hours and hop flowers are added at various
interval during boiling.
 Reasons for boiling of wort:
 For extraction of hop flavor from hop flower
 Boiling coagulate remaining protein and partially hydrolyze protein and help in
removal of protein
 Boiling inactivates enzymes that were active during mashing, otherwise causes
caramelization of sugar
 Boiling also sterilize and concentrate the wort

6. Hops:

 Hops are dried female flower of hop plant Humulus lupulus. Approximately one quarter
pound of hop flower is added per barrel of beer and up to 2 pound per barrel of ale.
 Advantages of hop addition in beer are;
 Provide beer with its pungent and aromatic character
 Provide tannin which helps in coagulation of remaining protein
  Contains α-resin and β-resin which gives bitter flavor as well as preservative
action against gram Positive bacteria
 Contains pectin which is responsible for foam characteristic of beer

7. Fermentation:

 Beer production utilizes strain of Saccharomyces carlsbergens and S. varum which are
bottom fermented yeast and S. cerevisiae which is top fermented yeast.
 Yeast cells for inoculation are usually recover from previous fermentation tank by
treatment with phosphoric acid, tartaric acid or ammonium persulphate to reduce the pH
and removed considerable bacterial contamination.
 Fermentation is usually carried out at 3-4°C but it may range from 3- 14°C. Fermentation
usually completes in 14 days.
 During fermentation yeast converts sugar mainly into ethanol and CO 2 plus some amount
of glycerol and acetic acid.
 For fermentation open tank fermenter can be used however closed fermenter tank is
preferred, so that CO2 liberated during fermentation can be collected for later carbonation
step.
 CO2 evolution is maximum by fifth day of fermentation, there is no evolution of CO 2 by
7-9 days because yeast cells become inactive and flocculate.
 Most beer contains 3.5-5% alcohol.

8. Finishing, Ageing, Maturation and Carbonation:

 The young and green beer is stored in vat at 0°C for several weeks to several months.
During this period, precipitation of protein, yeast, resin and other undesirable substances
take place and beer become clear.
 Ester and other compounds are also produced during ageing which gives taste and aroma.
 After ageing, the beer is carbonated by carbondioxide of 0.45-0.52%.
 The beer is then cooled, clarified, filtered and packed in bottles, barrels and cans.
Wine manufacturing:
 Winemaking or vinification is the production of wine, starting with the selection of the
fruit, its fermentation into alcohol, and the bottling of the finished liquid.
 The science of wine and winemaking is known as oenology.
 A winemaker may also be called a vintner.
 The growing of grapes is viticulture.
 Winemaking can be divided into two general categories:
 Still wine (without carbonation)
 Sparkling wine (with carbonation — natural or injected) e.g Champagne
 Red wine, white wine, and rosé are the other main categories.
 Red wine is prepared from must (pulp) of red and black grapes. The crushed
grapes are fermented for one or two weeks in Oak barrels. The skin and seeds are
used in fermentation process.
 White wine is made of white grapes. The skin and seeds of white grapes are
removed and only Juice is mixed with yeast and aged in stainless steel vats for
fermentation.
 Rose wine is also prepared with skin and seeds but only in amount that is sufficient
to give pinkish color or sometime red wine is mixed with white wine in a quantity
sufficient to give desired rose/pinkish color.

Harvesting:

Harvest is the picking of the grapes and in many ways the first step in wine production.
Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically
made by the winemaker and informed by the level of sugar (called °Brix), acid (TA or Titratable
Acidity as expressed by tartaric acid equivalents) and pH of the grapes. Other considerations
include phenological ripeness, berry flavor, tannin development (seed color and taste).

Crushing and Primary Fermentation:

Crushing is the process when gently squeezing the berries and breaking the skins to start
to liberate the contents of the berries. Destemming is the process of removing the grapes from
the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the
harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive
small scale crushers. These can also destem at the same time. However, in larger wineries, a
mechanical crusher/destemmer is used. The decision about destemming is different for red and
white wine making. Generally when making white wine the fruit is only crushed, the stems are
then placed in the press with the berries. The presence of stems in the mix facilitates pressing by
allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red
winemaking, stems of the grapes are usually removed before fermentation since the stems have a
relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma
(due to extraction of 2-methoxy-3-isopropylpyrazine which has an aroma reminiscent of
green bell peppers.)

Yeast is normally already present on the grapes, often visible as a powdery appearance of
the grapes. The primary, or alcoholic fermentation can be done with this natural yeast, but since
this can give unpredictable results depending on the exact types of yeast that are present, cultured
yeast is often added to the must. One of the main problems with the use of wild ferments is the
failure for the fermentation to go to completion, that is some sugar remains unfermented. This
can make the wine sweet when a dry wine is desired. Frequently wild ferments lead to the
production of unpleasant acetic acid (vinegar) production as a by product.
During the primary fermentation, the yeast cells feed on the sugars in the must and
multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation
affects both the taste of the end product, as well as the speed of the fermentation. For red wines,
the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of
sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol
concentration, the must should contain about 24% sugars. The sugar percentage of the must is
calculated from the measured density, the must weight, with the help of a specialized type
of hydrometer called a saccharometer. 
Secondary (Malolactic) Fermentation and bulk aging:
During the secondary fermentation and aging process, which takes three to six months,
the fermentation continues very slowly. The wine is kept under an airlock to protect the wine
from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other
fine particles from the grapes are allowed to settle. Potassium bitartrate will also precipitate, a
process which can be enhanced by cold stabilization to prevent the appearance of (harmless)
tartrate crystals after bottling. The result of these processes is that the originally cloudy wine
becomes clear. The wine can be racked during this process to remove the lees.
The secondary fermentation usually takes place in large stainless steel vessels with a
volume of several cubic meters, oak barrels or glass demijohns (also referred to as carboys),
depending on the goals of the winemakers. Unoaked wine is fermented in a barrel made of
stainless steel or other material having no influence in the final taste of the wine. Depending on
the desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have
the complete fermentation done in stainless steel. Oak could be added as chips used with a non-
wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine.
Malolactic fermentation occurs when lactic acid bacteria metabolize malic acid and
produce lactic acid and carbon dioxide. This is carried out either as an intentional procedure in
which specially cultivated strains of such bacteria are introduced into the maturing wine, or it can
happen by chance if uncultivated lactic acid bacteria are present.
Malolactic fermentation can improve the taste of wine that has high levels of malic acid,
because malic acid, in higher concentration, generally causes an unpleasant harsh and bitter taste
sensation, whereas lactic acid is more gentle and less sour. Lactic acid is an acid found in dairy
products. Malolactic fermentation usually results in a reduction in the amount of total acidity of
the wine. This is because malic acid has two acid radicals (-COOH) while lactic acid has only
one. However, the pH should be monitored and not allowed to rise above a pH of 3.55 for whites
or a pH of 3.80 for reds. pH can be reduced roughly at a rate of 0.1 units per 1 gram/litre of
tartaric acid addition.
Blending and Fining (Clarification):

Different batches of wine can be mixed before bottling in order to achieve the desired
taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes
and batches that were produced under different conditions. These adjustments can be as simple
as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to
achieve a consistent taste.
Fining agents are used during winemaking to remove tannins, reduce astringency and
remove microscopic particles that could cloud the wines. The winemakers decide on which
fining agents are used and these may vary from product to product and even batch to batch.
Gelatin [gelatine] has been used in winemaking for centuries and is recognized as a traditional
method for wine fining, or clarifying. Besides gelatin, other fining agents for wine are often
derived from animal products, such as micronized potassium casseinate (casein is milk
protein), egg whites, egg albumin, bone char, bull's blood, isinglass (Sturgeon bladder), PVPP (a
synthetic compound), lysozyme, and skim milk powder.
The most common preservative used in winemaking is sulfur dioxide (SO2), normally
added in one of the following forms: liquid sulfur dioxide, sodium or potassium metabisulphite.
Another useful preservative is potassium sorbate.
Filtration:
Filtration in winemaking is used to accomplish two objectives, clarification and microbial
stabilization. In clarification, large particles that affect the visual appearance of the wine are
removed. In microbial stabilization, organisms that affect the stability of the wine are removed
therefore reducing the likelihood of re-fermentation or spoilage.
The process of clarification is concerned with the removal of particles; those larger than
5–10 millimetres (0.20–0.39 in) for coarse polishing, particles larger than 1–4 micrometers for
clarifying or polishing. Microbial stabilization requires a filtration of at least 0.65 micrometers
for yeast retention and 0.45 µm for bacteria retention. However, filtration at this level may
lighten a wine's color and body. Microbial stabilization does not imply sterility, i.e. eliminating
(removing) or killing (deactivating) of all forms of life and other biological agents. It simply
means that a significant amount of yeast and bacteria has been removed to a harmless level for
the wine stability. Clarification of the wine can take place naturally by putting the wine into
refrigeration at 35 °F (2 °C). The wine takes about a month to settle and it is clear. No chemicals
are needed.
Bottling:
A final dose of sulfite is added to help preserve the wine and prevent unwanted
fermentation in the bottle. The wine bottles then are traditionally sealed with a cork,
although alternative wine closures such as synthetic corks and screwcaps, which are less subject
to cork taint, are becoming increasingly popular. The final step is adding a capsule to the top of
the bottle which is then heated for a tight seal.
Whisky Manufacturing Process:
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash.
Various grains (which may be malted) are used for different varieties, including barley, corn, rye,
and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.
Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying
characteristics of the different classes and types are the fermentation of grains, distillation, and
aging in wooden barrels.
Steps of Whisky Manufacturing:

Step 1 – Malting

Barley contains starch and this starch needs to be converted into soluble sugars to make
alcohol. For this, barley undergoes germination and this process is called 'malting'. Each distiller
has their own preference about the type of barley they buy, but they need a type that produces
high yields of soluble sugar. The barley is soaked for 2-3 days in warm water and then spread on
the floor. It is turned regularly to maintain a constant temperature. This is also carried out on a
commercial scale in large drums which rotate. When the barley has started to shoot (germinate),
the germination has to be stopped by drying it in a kiln. The barley is now called 'malt' and this is
ground down in a mill, with any husks and other debris being removed.

Step 2 – Mashing

The ground down malt, which is called 'grist', is now added to warm water to begin the
extraction of the soluble sugars. The water is normally from a pure, reliable, local source - this is
why most distilleries around the world are next to a river or lake. The character of this water can
influence the final spirit as it can contain minerals from passing over or though granite, peat or
other rock. The liquid combination of malt and water is called the 'mash'. It is put into a large
vessel called a mash tun and stirred for several hours. During this process, the sugars in the malt
dissolve and these are drawn off through the bottom of the mash tun. The resulting liquid is
called 'wort'. This process is normally carried out three times with the water temperature being
increased each time to extract the maximum amount of sugar. Only wort from the first two times
is used. The third lot is put back into the next batch of new grist. Any residue, such as husks, is
called 'draff'. This is collected and used in the production of farm feed.

Step 3 – Fermentation

The wort is cooled and passed into large tanks called washbacks. These are traditionally
made of wood, but now a number of distilleries use stainless steel. Here the yeast is added and
the fermentation begins. The yeast turns the sugars into alcohol. The fermentation normally takes
around 48 hours to run its natural course, although some distilleries will let it go for longer so as
to create further characteristics that they require. The liquid at this stage is called 'wash' and is
low in alcohol strength (between 5-10% ABV), like beer or ale. You could make beer from the
liquid at this point, but the difference with whisky is that the liquid is now distilled rather than
brewed.
Step 4 – Distillation

In Scotland, the wash is traditionally distilled twice. In Ireland, it is distilled three times
although there are exceptions in both countries. Here is a brief explanation of the double
distillation process. The stills are made from copper, which has been found to be the best
material for extracting impurities from the spirit as it is being distilled, and consist of a bowl
shape at the bottom that rises up to the neck at the top. All are the same in principal, but a
different shape will give a different flavour and character to the final spirit. Taller stills with
longer necks will give finer, lighter spirits while shorter, fatter stills will produce a fuller, richer
spirit.

Alcohols from the beginning of the distillation (called 'foreshots') are very high in alcohol
level and very pungent. Alcohols from the end (called 'feints') are weak but also pungent. It is
only the alcohol from the middle or 'heart' of the distillation that is used and this is skillfully
removed by a stillman and collected through the spirit safe. The foreshots and feints are then
mixed with the next batch of low wines and re-distilled. The heart is the spirit that is then taken
to be matured and that will become whisky. This 'heart' has an alcoholic strength of 65-70%
ABV.

Step 5 – Maturation

The spirit is put into oak casks and stored. The spirit must mature in casks for a minimum
of three years before it is legally allowed to be called whisky in Scotland. During maturation, the
flavours of the spirit combine with natural compounds in the wood cask and this gives the
whisky its own characteristic flavour and aroma.

Wood is porous, so over time it will breathe in air from the surrounding environment in
which it is stored. This will also give the whisky some unique characteristics. If the distillery
storage facilities are next to the sea, on an island or in the middle of the Highlands then the air
quality, temperature and humidity will be different and influence the end product. During each
year of maturation about 2% of the spirit is lost through natural evaporation. This is called the
'angel's share' and explains why older whiskies are less readily available and more expensive to
buy.

Vodka Manufacturing Process:

Vodka is an alcoholic drink that has international recognition. It is distilled from fermented grain
or vegetable at a high proof. The proof is a unit used to measure the alcohol content in a
beverage. It is important to note that every degree of proof is equivalent to 0.5% of alcohol.

Undiluted vodka has a very high proof of about 145, which means that it has over 70% of
alcohol. It is a neutral spirit with all the taste and odor having been removed and water is also
added so as to bring down the proof to about 80 to 100.
The process of fermenting sugars, grains and fruits to produce alcoholic beverages has been in
existence since time immemorial. Fermentation is a chemical process that is catalyzed by mold,
bacteria, and yeast in organisms. This process is used in the production of alcoholic drinks
whereby the yeast will convert the sugars in the mash to ethyl alcohol.

Distillation is a process that involves heating and condensation to create vapor from substances
and form and new substances. Distillation is traced back to the 10th century.

Process of Making Vodka

Ingredients
There are several ingredients that are used in the process of making vodka. The raw materials
used are:

 Grains or vegetables
 Yeast
 Malt meal
 Water
 Flavorings
Vegetables or Grains
Due to the fact that vodka is a neutral spirit, it does not have any odor or color and can be
derived from any ingredients that can be fermented. In the ancient days, it was mainly made from
potatoes, and there are still regions that use potatoes and corns to make vodka. However, most
parts of the United States use cereal grains like wheat to distil vodka.

Yeast
Yeast is very critical in the production of vodka as it will cause the food cells to extract all the
oxygen from the sugars and starch and in turn, they produce alcohol. In most cases, a species of
yeast known as Saccharomyces cerevisiae is commonly used.

Malt Meal
Most grains and vegetable contain starches and do not have sugars.  As such malt meal is added
to the mash so as to aid in the conversion of the starch into sugars.

Water
Once the distillation process is completed, the alcohol content is usually very high, over 70%.
Water is added to decrease the alcohol content to about 40% to 50%.

Flavorings
In the past, vodka was taken as a neutral spirit, but in the 20th century, the flavored vodka drinks
became popular. Once the process of distillation is completed, essences of herbs, fruits, grasses,
and spices are used to add the flavor in vodka.
Manufacturing Process
The process of manufacturing vodka involves a number of stages, namely:

 Preparation of the mash

 Inoculation and sterilization
 Fermentation
 Distillation and modification
 Adding water
 Bottling
Preparation of the Mash
Unlike in the past, modern technologies have been invented and all the grains or vegetables are
loaded into automatic mash tub machines. As the tub starts to rotate, the raw materials are broken
down, and then grounded malt meal is added so as to facilitate the conversion of the starch to
sugar.

Inoculation and Sterilization

This is an essential stage as it will prevent the growth of bacteria. The sterilization is carried out
by heating the mash of the boiling point. Lactic-acid bacteria are added to mash so as to facilitate
the fermentation by increasing the acidity levels. As soon as the desired acidity level is achieved,
the mash is inoculated.

Fermentation Process
The sterilized mash is now poured into stainless steel vats, and the yeast is added before the vats
are sealed. This is left for a period of 2 to 4 days, and the yeast enzymes will convert the sugars
in the mash to ethyl alcohol.

Distillation and Modification

The ethyl alcohol produced is in a liquid state and is pumped into large stainless steel columns
that have vaporization chambers on top. The alcohol is heated with steam while being cycled up
and down to produce vapors, which are condensed. All impurities are removed at this stage.

Adding Water
The vapors are concentrated and record alcohol levels of 95-100%, which is a very high proof of
about 190. This is quite toxic, and in order to make the vodka drinkable, water is added so as to
lower the proof to about 80, which translates to 40% alcohol content.

Bottling
Finally, the alcoholic beverages are stored in glass bottles. Glass is non-reactive and will not
interfere with the chemical composition of vodka. In most distilleries, the bottling process entails
cleaning, filling up, capping and then sealing.
Manufacturing Process of Gin:

Gin is a distilled alcoholic drink that derives its predominant flavour from juniper

berries (Juniperus communis). Gin is one of the broadest categories of spirits, all of various
origins, styles, and flavour profiles, that revolve around juniper as a common ingredient.

 Raw material: Barley, Maize, Molases

 Alcohol (Neutral): Distillate up tp 96% ABV
 Botanicals: (6-10 in no.): Coriander, Orange peel, lemon peel, Cardemom, Cinnamon,
Nutmug etc.
 Juniper

Several different techniques for the production of gin have evolved since its early origins, this
evolution being reflective of ongoing modernization in distillation and flavouring techniques. As
a result of this evolution, gins can be broadly differentiated into three basic styles:

 Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot
distilling a fermented grain mash (malt wine) from barley or other grains, then redistilling it
with flavouring botanicals to extract the aromatic compounds. A double gin can be produced
by redistilling the first gin again with more botanicals. Due to the use of pot stills, the
alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin
or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and
retains a heavier, malty flavour that gives it a marked resemblance to
whisky. Korenwijn (grain wine) and the oude (old) style of Geneva gin or Holland
gin represent the most prominent gins of this class.
 Column distilled gin evolved following the invention of the Coffey still, and is produced
by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash
using a refluxing still such as a column still. The fermentable base for this spirit may be
derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other
material of agricultural origin. The highly concentrated spirit is then redistilled with juniper
berries and other botanicals in a pot still. Most often, the botanicals are suspended in a "gin
basket" positioned within the head of the still, which allows the hot alcoholic vapours to
extract flavouring components from the botanical charge. This method yields a gin lighter in
flavour than the older pot still method, and results in either a distilled gin or London dry
gin, depending largely upon how the spirit is finished.
 Compound gin is made by simply flavouring neutral spirits with essences or other
"natural flavourings" without redistillation, and is not as highly regarded as distilled gin.
Popular botanicals or flavouring agents for gin, besides the required juniper, often include
citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices,
which may include any of anise, angelica root and seed, orris root, licorice root, cinnamon,
almond, cubeb, savory, lime peel, grape fruit peel, dragon eye
(longan), saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark or
others. The different combinations and concentrations of these botanicals in the distillation
process cause the variations in taste among gin products.
Chemical research has begun to identify the various chemicals that are extracted in the
distillation process and contribute to gin's flavouring. For example, juniper monoterpenes come
from juniper berries. Citric flavours come from chemicals such as limonene and gamma-
terpinene linalool. Spice-like flavours come from chemicals such as sabinene, delta-3-carene,
and para-cymene