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Wine-Distilled Beverage-Vinegar-Fermented Vegetables
Wine-Distilled Beverage-Vinegar-Fermented Vegetables
INTRODUCTION
• Winemaking, or vinification, is the
production of wine.
• Although most wine is made from grapes.
• Mead is a wine that is made with honey
being the primary ingredient after
water.
Wine Production
Red & White Wine Production
One of the first things they realized was that red wine
production required that the grapes be fermented in
contact with their skins. This gives the wine color and
body. In contrast, most white wine production does not
occur in contact with the grape skins. Whites are valued
for their fresh fruit characteristics, and skin contact
would impart unwanted bitter tannins.
Wine Production : Main Steps
1. Viticulture
2. Harvesting
3. Stemming/Crushing
4. Fermentation
5. Draining
6. Pressing
7. Mixing
8. Clarification
9. Aging
10. Bottleing
Wine Production: Process
Wine Production
1. Viticulture
Factors which inflence grape’s flavor:
•climate of the vineyard’s region
•drainage around the vines
•humidity of the region
•sun exposure.
•soil quality
Wine Production
2. Harvesting
•Grappes are picked up by hand or
mechanically
•Descision of harvest informed by level of
sugar and acid
•weather forecasts
Wine Production
3. Stemming/Crushing
5. Draining
Liquid wine is drained from the vat without being pressed and go into
barrels (free-run wine). The remaining pulp retains about 20% of the wine.
Wine Production
6. Pressing
The remaing pulp, after draining, is pressed to
squeeze out the press wine. The press wine tends
to be dark, harsh and unpalatable, and is mixed
with free-run wine to produce something decent.
7. Mixing
The free-run wine and press wine, always from the same source, are mixed
together in appropriate ratios to obtain the desired balance.
Wine Production
8. Clarification
Clarification is the step of stabilisation of fermentation.
During clarification all remaining solids are removed from the fermented
liquid.
Clarification done in numerous ways:
•fining, a process that calls for the addition of substances that cause the
solids in the liquid to adhere to one another and sink to the bottom of
the vat
•running the liquid through coarse and fine filters
•siphoning the liquid off the top of the fermenting vats after the solids
have settled to the bottom
Wine Production
9. Aging
The final stage in vinification is aging the
wine. At this point, the clarified wine is
transferred into either wooden barrels or
metal vats in which the wine is allowed to
further mature and develop flavors. If a
winemaker chooses to age the wine in
wooden casks, he will be allowing the wine
to pick up flavors from the wood, adding
greater depth to its flavors. While this can
add body to some wines, keep in mind that
the “woody” flavor isn’t suited to all types of
wine, hence the use of metal vats.
Wine Production
10. Bottleing
The final step of wine production.
A 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
clossure such as synthetic corks
and screwcaps, which are less
subject to cork taint, are
becoming increasingly popular.
Crushing and primary
(alcoholic) fermentation
• Crushing is the process when gently squeezing the
berries and breaking the skins to start to liberate
the contents of the berries.
• the harvested grapes are sometimes crushed by
trampling them barefoot or by the use of
inexpensive small scale crushers.
• larger wineries, a mechanical crusher/destemmer is
used.
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.
• The secondary fermentation usually takes place in
either large stainless steel vessels with a volume of
several cubic meters, or oak barrels, depending on
the goals of the winemakers.
Malolactic fermentation
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Definition
A distilled beverage, spirit, or liquor is an alcoholic
beverage containing ethanol that is produced
by distilling (i.e., concentrating by distillation )
ethanol produced by means of fermenting grain, fruit,
or vegetables. This excludes undistilled fermented
beverages such as beer, wine, and cider
. Vodka, gin,rakı, baijiu, tequila, rum, whisky, brandy,
Singani and soju are examples of distilled beverages
The term spirit refers to a distilled beverage that
contains no added sugar and has at least
20% alcohol by volume (ABV).
Wear it - in perfumes
Dissolve in it - extracts
39
Production of Rum
• History:
• 2 kinds of Rum:
– The industrial: the alcohol resulting from distillery of
molasses
– The agricultural: alcohol obtained by distilling the
fresh, fermented cane juice
PRODUCTION LINE
THE CANE CUTTING
• millings stages:
to separate the cane juice (vesou)
from the fibbers (the bagasse)
ØThe bagasse serves as combustion for the furnaces
• 72 hours after…
– Cane wine is obtained: moût
(7% of alcohol)
– Moût is quickly sent for distillation
THE DISTILLATION
Definition: The method consist in heating the wine to vaporize the volatile components,
mainly the alcohol, and then to condense them
2. Treatment of Wounds
4. Cleansing agent
Fruit Vinegars
Fruit vinegars are made from fruit wines, usually without any additional flavoring.
Common flavors of fruit vinegar include apple, black currant, raspberry, quince, and
tomato. Typically, the flavors of the original fruits remain in the final product. Most
fruit vinegars are produced in Europe, where there is a growing market for high-
priced vinegars made solely from specific fruits (as opposed to non-fruit vinegars
which are infused with fruits or fruit flavors).
Balsamic Vinegar
Balsamic vinegar is an aromatic, aged type of vinegar traditionally crafted in
the Modena and Reggio Emilia provinces of Italy from the concentrated juice,
or must, of white grapes .It is very dark brown in color and its flavor is rich,
sweet, and complex, with the finest grades being the product of years of
aging in a successive number of casks made of various types of wood
(including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally
a product available only to the Italian upper classes, a cheaper form of
balsamic vinegar became widely known and available around the world in the
late twentieth century. True balsamic vinegar (which has Protected
Designation of Origin) is aged for 12 to 25 years. Balsamic vinegars that have
been aged for up to 100 years are available, though they are usually very
expensive.
Malt Vinegar
Malt vinegar is made by malting barley, causing the starch in the grain to turn
to maltose. Then ale is brewed from the maltose and allowed to turn into
vinegar, which is then aged. It is typically light brown in color.
Rice Vinegar
Rice vinegar is most popular in the cuisines of East
and Southeast Asia. It is available in “white” (light
yellow), red, and black varieties. The Japanese
prefer light rice vinegar for the preparation of sushi
rice and salad dressings. Red rice vinegar
traditionally is colored with red yeast rice. Black rice
vinegar (made with black glutinous rice) is most
popular in China, and it is also widely used in other
East Asian countries. White rice vinegar has a mild
acidity and a somewhat “flat”, uncomplex flavor.
ORGANISMS INVOLVED
• The bacteria converting alcohol to acetic acid under
natural conditions are film forming organisms on the
surface of wine and beer.
• The film was known as ‘mother of vinegar’ before its
bacteriological nature became known.
• The bacteria were first described as Mycoderma (viscous
film) in 1822.
• Later other workers classified them in M. vini (forming
film on wine) an M. acetic (forming film on beer).
• Pasteur confirmed that acetic acid is produced only in the
presence of the bacteria, but he did not identify them.
• The genus name Acetobacter was put forward by
Beijerinck in 1900.
• Although Acetobacter spp are responsible for
vinegar production, pure cultures are hardly used,
except in submerged fermentation because of the
difficulty of isolating and maintaining the organisms.
• The only member of the genus which is not useful,
if not positively harmful in vinegar production is
Acetobacter xylinum which tends to produce slime
• Recently a new species, Acetobacter europaeus,
was described.
• Its distinguishing features are its strong tolerance of
acetic acid of 4 to 8% in agar, and its absolute
requirement of acetic acid for growth.
Strains of acetic acid bacteria to be used in
industrial production should:
Filtration
Pasterization
Bottling
MANUFACTURE OF VINEGAR
Three methods used for the production of
vinegar are :
1.The Orleans Method (also known as the slow
method).
2.The Trickling (or quick) Method
3. Submerged Fermentation.
The Orleans Method (also known as
the slow method).
Slow process.
manufacture of high- quality vinegars.
also called continuous method.
• Country: Germany
• Major Ingredients: Cabbage, Salt
• Usage: Salad, Side Dish
• Product Description: Fermented
shredded cabbage. The product
has a sour taste with a clean acid
flavor.
• Microorganisms: L.
mesenteroides, Lactobacillus
brevis, Pediococcus cerevisiae
and Lb. plantarum,
• Starter Culture: Natural
Microflora, commercial starter
cultures are available. Sometimes
backslopping.
SAUERKRAUT
Shreds
Fresh Cabbage Deleaf, Core and Trim
(2-5mm Thick)
Ferment
Fill in Salt
18C-20C
Wooden Vats (2-3% w/w)
35-40 Days
Pasteurize Packagaging
SAUERKRAUT
• Salting
• The level of salting is critical to obtaining a satisfactory product,
it must be within the range 2–3% w/w and is normally about
2.25%.
• Too little salt (<2%) and the product softens unacceptably, too
much salt (>3%) and the correct microbial sequence is not
obtained.
• The salt serves a number of purposes:
• (i) it extracts moisture from the shredded cabbage by osmosis to
form the brine in which the fermentation will take place;
• (ii) it helps to inhibit some of the natural microflora of the
cabbage such as pseudomonads which would otherwise cause
spoilage and helps to select for the lactic acid bacteria;
• (iii) it helps maintain the crisp texture of the cabbage by
withdrawing water and inhibiting endogenous pectolytic
enzymes which cause the product to soften;
• (iv) finally, salt contributes to the flavour of the product.
SAUERKRAUT
• Fermentation
• The starter for sauerkraut production is usually the normal mixed
flora of cabbage.
• The raw material has a large number of undesirable organisms and a
small population of lactic acid bacteria (<1%)
• Among the lactic acid bacteria, most are Lactococcus spp. and
Leuconostoc spp., and a small fraction is Lactobacillus spp. and
Pediococcus spp.
• During fermentation, sequential growth of these lactic acid bacteria
occurs.
• The presence of 2.25% salt, large amounts of fermentable sugars
(sucrose, hexoses, pentoses), an absence of oxygen, and a low
fermentation temperature facilitate Leuconostoc spp., primarily Leu.
mesenteroides, to grow rapidly
SAUERKRAUT
• Fermentation
• When the acidity has reached approximately 1% (as lactic acid),
growth of Leu. mesenteroides slows down.
• Then Lab. brevis starts growing rapidly until acid production
reaches approximately 1.5%.
• Then Ped. pentosaceus takes over and increases the acidity to
approximately 1.8%.
• Finally, Lab. plantarum starts growing and brings the acid level
to approximately 2%.
SAUERKRAUT
• Biochemistry
• Leuconostoc spp. metabolize sucrose, hexoses, and some
pentoses in the raw material to lactate, acetate, ethanol, CO2, and
diacetyl.
• Lab. brevis (obligatory heterofermentative, such as Leuconostoc
spp.) ferments sucrose, hexoses, and pentoses to products similar
to those by Leuconostoc spp.
• Ped. pentosaceus metabolizes hexoses to form mainly lactic acid
and some pentoses to lactic acid, acetate, and ethanol.
• Lab. plantarum also produces products from sucrose, hexoses,
and pentoses similar to those by Ped. pentosaceus.
• The characteristic flavor of sauerkraut is the result of the
combined effects of lactate, acetate, ethanol, CO2, and diacetyl in
proper amounts.
KIMCHI
• Region: Korea
• Major Ingredients:
Chinese Cabbage,
Asian Radish, Red Pepper,
Ginger, Garlic, Salt
• Usage: Salad, Side Dish
• Product Description:
Fermented shredded cabbage.
The product has a sour taste
with a clean acid flavor.
• Microorganisms: L.
mesenteroides, Lactobacillus
brevis, Pediococcus cerevisiae
and Lb. plantarum,
• Starter Culture: Natural
Microflora, commercial starter
cultures are available.
KIMCHI
Refrigeration Fermentation in
Addition of Spices and
‘Kimchi Refrigerators’
1-2C other Ingredients
at 18C, 3-4 days
Lye Treatment-10hr
Unripe fruits are treated with
Unripe Olives 1.6-2% lye solution to Washing and Soaking 10hrs
hydrolyze the glucoside
oleuropein
Fermentation
Final Product
Oak Barrels, 8% Salt,
pH of 3.8-4.0 following up to a
Inoculation with L. plantarum,
1% lactic acid production.
6-8 months
OLIVES
• Fermentation
• The initial pH of the fermentation can be above 7 depending on
how much washing was done after the NaOH treatment.
• As a consequence, the initial microflora during fermentation
can include a variety of gram-positive bacilli (Bacillus species)
and gram-negative enteric bacteria (Enterobacter, Citrobacter,
Klebsiella, and Escherichia).
• As organic acids accumulate and the pH decreases below 6, the
LAB, principally Lb. plantarum, dominate the fermentation to
the exclusion of the other gram-positive and gram-negative
microbes.
• Yeast species may also be present (Candida, Pichia,
Saccharomyces, and others) and contribute desirable flavor
characteristics to the brined olives.
PICKLES
• Region: North America,
Germany
• Major Ingredients:
Cucumber, Spices, Dill etc
• Usage: Salad, Side Dish
• Microorganisms:
Lactobacillus brevis,
Pediococcus cerevisiae and
Lb. plantarum,
• Starter Culture: Natural
Microflora, commercial
starter cultures are available.
Sometimes backslopping.
PICKLES
Fermentation
Washed, chopped
Fresh Cucumber Wooden Barrels,
or sliced
23-24C, 8-10% Salt
Adds flavor
Spices/Herbs
Water Makes liquid portion of brine.
117
1.Introduction
Meat is the flesh (muscle tissue ) of warm-blooded anim
als,
but fermented specialties from poultry ( sausages as well
as cured and smoked fermented poultry) are available.
118
Classification of Whole Meat Products
2) Cuts of Meat-Pork
4) Mutton
119
2. The history and culture related
to fermented meat
• The traditional methods which comprise reduction -
1) water activity ( drying, salting) and/ or pH
(fermentation, acidification)
2) smoking, storage at refrigeration or freezing
temperatures,
3) use of curing aids (nitrite and nitrate)
• meat may also contain bacterial food pathogens.
• meat has to be of high quality with regard to hygiene
and microbial counts.
120
3. The fermentation process
121
A. Fermentation of a Comminuted meat matrix
a) Variables in sausage production
Variables include:
• The particle size of the comminuted meat and fatty tissue (1
and 30 mm)
• The selection of additives (curing salt, nitrate, ascorbic acid,
sodium glutamate and glucono-∂-lactone -source glucose.
• The temperature /humidity (below 2to 3℃, the temperature is
raised usually to >20℃ and >28℃, but maximum higher
temperatures (32 to 38℃).
• The diameter of the sausages
• The nature of the casings smoking
• Heating after fermentation
• Supporting the development of mold growth on the surface or
establishing a special tight surface film (e. g. coating with a
titanium dioxide film)
• Dipping in antifungal preparations ( sorbic acid or pimaricin)
• pH-4.8 to 5.4
122
123
Species Employed in Meat Starter Cultures
125
4. Composition and changes during fermentation
• dehydration
126
a) Fermentation Microflora
• sausage minces favor the growth of Micrococcacea and Lactobacilli
(5×108 to 109 CFU/g)
• Micrococcacea such as Kocuria varians, Staphylococcus carnosus or S.
xylosus grow to cell counts 106 to 107 CFU/g, when nitrate cure is
applied.
• inhibited the growth of organism
• the predominant microorganism is isolated
• growth of Staphylococcus occurs
• Penicillium constituted 96% of the microflora
• the nontoxigenic species Penicillium nalgiovense was most frequently
isolated
• the halotolerant yeast (Debaryomyces hansenii) is the predominant
127
b) Acidification, Dehydration, and Microbial Antagonism
128
c) Proteolytic and Lipolytic Degradation during fermentation
129
d) Generation of Flavor volatiles
Routes:
• by lipolysis and hydrolysis of phospholipids, followed by
oxidation of free fatty acids.
• microorganisms produce organic acids: convert amino
acids and peptides to flavor-active alcohols,
aldehydes, and acids
• modify products of lipid oxidation
• aroma is determined by the addition of spices, smoking,
or surface-ripening with yeasts or molds.
130
e) Biogenic amines
131
Product Diversity and Sensory Properties
The main desirable effects of starter micro-organisms on
flavor and taste of fermented meats are
• formation of lactic acid
• transformation of compounds from abiotic breakdown of
lipids
• degradation of peptides and amino acids formed by meat
proteases
Indirect effects are
• consumption of oxygen
• reduction of nitrate
• protein degradation by mould proteases
132
Sucuk
• One of the most important and widely
consumed traditional Turkish meat product,
• Dried, uncooked, cured and fermented
sausage,
• Produced from beef or buffalo meat Consist
of ground meat and sheep tail fat and curing
agents (nitrite and nitrate), with various spices
including cumin, garlic, salt, and black and red
pepper
133
Sucuk processing stages
Stuffing sausage mixture into natural sausage casings
Fermentation at 22-23ºC by either microorganisms
naturally present or added starter cultures
Drying for several weeks at ambient temperature and
humidity
due to fermentation, the final product has an
increased shelf life as a consequence of the
inhibition of the pathogenic and spoilage bacteria,
134