Chapter 4

Drinks &
Beverages
1. Introduction to Dehydration & Hydration
2. Water:
3. Non-Alcoholic Beverages (Tea & Coffee:
4. Juice:
5. Soft Drinks:
6. Alcoholic Beverages:
7. Beverage Service:
8. Sustainability:
• Identify the background,
classification, production
methods and packaging
systems for juices, soft drinks
and water beverages.
• Explain the nutritional
benefits of juice and
vegetable drinks.
• Describe the production
methods, service methods
and styles for beverages.
Why are water and hydration important?

Hydration
 To provide the body with adequate and
sufficient fluids to function appropriately

Water
• 60-70% total body weight
• Helps dispose of waste (sweat and urine)
• Protects organs and joints
• Maintains body temperature regulation
 Dehydration
Loss of fluids
Happens at any time, to anyone
Urine, sweat and breathing

Signs/symptoms
Thirst
Urine color (dark vs. light)
Headache
Fatigue
Dizziness
Lack of concentration
Difficulty breathing
Fluid Needs
• Daily recommendations for fluid
• Males 14-18 years old: 3.3 L
• Females 14-18 years old- 2.3 L
• Accounts for total water from all
beverages and food:
• On average 80% of fluid needs
comes from water & beverages and
20% comes from food
When do we need more?
• Temperature
• Heat exposure increases fluid losses

• Physical activity
• Drink fluids before, during, and after activity
• Higher intensity, longer duration can cause additional fluid
losses

Even mild dehydration can

negatively affect performance!
Drink More Water
Water is the BEST way to stay hydrated!

Tips to increase intake

 Drink water at each meal
 Use a fun straw Tap or bottled?
 Add lemons & limes or pieces of fruit  Tap water may provide fluoride (helps
 Dilute 100% fruit juice: ¼ cup juice + ¾ cup reduce cavity formation), but bottled
water water usually does not
 Carry a water bottle  Either way - BOTH help meet fluid needs!
Where else can
we get water?
• Milk, 100% juice, teas,
sparkling water, seltzer
water, diet sodas

• Broth-based soups

• Fresh, raw fruits and

vegetables
Besides water, what helps dehydration?
• According to the American Journal of Clinical
Nutrition, milk hydrates you much better
than water.
• Skim milk is somehow better than full fat
milk, with orange juice and Pedialyte trailing
closely behind.
• Cola and tea are tied for the spots just above
water, however they are not recommended
because both contain ingredients which are
counterproductive to the purposes of
hydration, such as caffeine.
BEVERAGES
Beverage Options

Flavored Water Sweet Tea

Coffee Drink Lemonade

100% Fruit
Soda
Juice

Beverages

Smoothie Fruit Punch

Milk Chocolate/
Energy Drink
Whole, low-fat, Flavored Milk
fat-free
 Introduction
 Coffee
 Tea
 Juices
 Carbonated soft drinks
 Beer
 Wine
 References
INTRODUCTION
Beverages

Non-alcoholic Alcoholic

Carbonated
Non-carbonated
Soft drinks
Tea , Coffee, Fermented Distilled
Flavored fizzy
drinks juices, mineral Beer,Wine wines
water, milk
beverages
WATER – BOTTLE WATER
RO water production
 RO water
production
Household water filtration system

1. Sediment
2. Carbon
3. Carbon
4. Reverse Osmosis
5. Polishing
6. Alkaline
Reverse Osmosis Process
 Water
bottling
Water
Water acts as a transport system and an information waterway for nutrients to
travel down the body, water messages are sent across your body, 60% of your
body is water and it has a role in almost every metabolic process which occurs in
your body.

Bottled Water
• Interest in bottled in brand bottled water started in the 1970s when the
Europeans (especially the French and Italians) advertised heavily around the
world and made it socially acceptable to order different types of bottled water in
restaurants, bars and hotels.
• The 1980s and 1990s also brought an increase interest in health and fitness and
the water bottle became the necessary accessory.
• Today, there are many bottled water brands available the additional market
appeal of purity stills appeals to the health concerns of consumers.
• Currently the strongest growth in the water market is the convenience or single-
serving size for fitting in a sports bag, lunchbox or backpack.
• Bottles water is a great profit potential at the bar it is seen as a healthy
alternative to soft drinks.
• All water supplies that are used for human consumption must meet certain standards,
which have been laid down by the EU or the FDA for Europe and the USA, every country
will traditionally have local laws which also govern waters used for consumption. They
have to be free from microorganisms, parasites and from any substances that may be a
danger to public health if they are found in sufficient numbers or concentrations.
European Union, EU Water Regulations: Categories of bottled waters are defined in the
Natural Mineral Water, Spring Water and Bottled Drinking Water Regulations 1999. Only
products which meet the specifications within these regulations may use one of these
terms;
• bottled water: A general description for bottled water is a ‘a closed container of any
kind in which water is sold for human consumption or from which water sold for human
consumption is derived’’. Specific definitions apply to Natural Mineral Water and Spring
Water under these regulations.
• mineral water: Mineral water is water that emerges from under the ground and then
flows over rocks before it is collected. As a result of this, mineral water has a higher
content of various minerals, which are picked up as it flows over rock. Unlike spring
water, natural mineral water cannot be treated except to remove grit and dirt. Different
brands of spring and mineral waters will contain different amounts of minerals,
depending on where they have been sourced.
Food and Drug administration, FDA Water Regulations: The U.S. Food and Drug
Administration (FDA) classifies water in the USA it regulates bottled water as a food
under the FD&C Act and is responsible for ensuring that bottled water is safe and
truthfully labeled.
Main types of bottled water
• Natural mineral water: (NMW) is a statutory name for a specific type of water. A
NMW must be officially recognized through a local authority after a qualifying
period of two years, during which time it is repeatedly analysed. It must also be
registered with the Food Standards Agency. It must come from a specified ground
water source, which is protected from all kinds of pollution. The water may be
treated in any way to alter its original chemical and microbiological composition.
In addition NMWs must provide certain information on their labels such as the
typical mineral analysis.
• Spring water: (SW) is a statutory name for water, which comes from a single non-
polluted ground water source. Unlike NMW there is no formal recognition
process required although it must still be registered with the local authority.
Many NMWs begin their lives as Spring Waters trading as such during the two-
year testing period. Unlike NMWs, Spring Waters may undergo permitted
treatments but like NMWs must meet microbiological criteria. All Spring Waters
must comply with the Drinking Water Regulations.
• Table water: (TW) may come from more than one source and may include the
public water supply. Treatment is permitted which results in the water achieving
the compositional/microbiological requirements of the regulations. Some
companies may also add mineral salts to their waters to replace those minerals
lost during treatments or to enhance those, which already exist.
Water with alcohol
• For centuries water has been actively used as a mixer, which has been used to dilute the strength
of spirits without altering the character of their basic flavour.
• Certain spirits for example whiskey or vodka lovers claim that water actually enhances rather
than mutes the aromatic permutes the aromatic personalities of there favored spirit.
• Water softens the olfactory impact of the alcohol while allowing the complexities of grain, rye,
peat, wheat or wood to announce themselves.

Natural Mineral Water (Health SPAS)

• The terminology connected with Natural Mineral waters is complex and varies from country to
country all we can do is to read the label carefully.
• True mineral water contains many health giving properties that are usually removed from the
domestic water supplies because they make the water ‘hard’.
• Health ‘SPA’ towns or areas are used drinking and for bathing. There is good evidence to
substantiate some of these traditional ideas and practices as being ‘healthy.
Bottled water continues to grow the reasons behind the growth in
popularity of bottled water can be put down to a number of
factors.
• many people state they prefer the taste
• many believe that because of environmental pollution, bottled water is a
safer choice for drinking than their own household supply
• an increasingly health-conscious consumer
• many females concerned with counting calories will avoid the sugary soft
drinks
• the continental influence of bottled water consumption
• the availability of menus with different service sizes and types
• the problem with some businesses is the availability, variety and quality of
the bottled waters, which they offer for sale.
NON ALCOHOLIC
BEVERAGES
COFFEE
Introduction
Coffee was allegedly born before 1,000 A.D. when legend has it that a shepherd
named Kaldi, in Caffa, Ethiopia noticed that his sheep became hyperactive after
grazing on some red berries. Coffee was first introduced in Turkey during the
Ottoman Empire around A.D. 1453 and coffee shops opened to the public.

Classification of Green Coffee Beans

Two species are commercially important for green coffee:
• Coffea canephora (also referred to as C. robusta)
• Coffea arabica L.

Arabica accounts for 75% of global coffee production.

Arabica coffee bush bears about 5 kg fruit per year which corresponds to 300-400g of Instant
coffee.
Robusta bushes yield slightly higher.

Arabica has more aroma.

Robusta contains more caffeine and is consequently slightly bitter.
Methods of processing of coffee beans.

Wet processing: usually carried out in Central America and Africa.

The flesh of the berries is separated from the seeds and then the beans
are fermented, soaked in water for about 2 days. This dissolves any
pulp or sticky residue that may still be attached to the beans.
The beans are then washed and dried in the sun, or, in the case of
commercial manufacturers, in drying machines.

Dry processing: cheaper and simpler, used for lower quality beans in
Brazil and much of Africa.
Twigs and other foreign objects are separated from the berries and the
fruit is then spread out in the sun on cement or brick for 2-3 weeks,
turned regularly for even drying. The dried pulp is removed from the
beans afterward.

Post processing:
After processing has taken place, the husks are removed and the beans are roasted, which gives
them their varying brown color, and they can then be sorted for bagging.
 Composition of roasted coffee
Component Typical average content for (%)
Arabica Robusta
Alkaloids (caffeine) 1.3 2.4
Trigonelline (including roasted 1.0 0.7
byproducts)
Proteinaceous
Protein 7.5 7.5
Free amino acids 0 0
Lipids (Coffee oil with unsaponifiable) 17.0 11.0
Sugars:
Sucrose 0 0
Reducing sugars 0.3 0.3
Polysaccharides (unchanged from green) 33.0 37.0
Lignin 3.0 3.0
Pectins 2.0 2.0
Acids
Residual chlorogenic 2.5 3.8
Quinic 0.8 1.0
Aliphatic 1.6 1.6
Minerals (oxide ash) 4.5 4.7
Caramelized/condensation products 25.5 25.5
(Melanoidins, etc.)
Total 100.0 100.0
Instant Coffee
Instant coffee, also called soluble coffee and coffee powder, is a beverage derived from
brewed coffee beans. It is the dried soluble portion of roasted coffee, which can be presented
to the consumer in either powder or granule form for immediate make-up in hot water. Instant
coffee is commercially prepared by either freeze-drying or spray drying, after which it can be
rehydrated.
Instant coffee was invented in 1901 by Satori Kato, a Japanese scientist working in Chicago.
Classification of Instant Coffee Powder
Non-agglomerated instant coffee powder
This type of powder consists of individual spherical bead-like particles giving the powder its free-
flowability and good solubility in hot water. It is most economically produced in spray dryers with tower
drying chambers. Powder bulk density is adjusted through inert gas injection into the concentrated
coffee extract prior to high pressure atomization.

Agglomerated instant coffee powder

This type of powder consists of either medium-sized or large agglomerates with a minimum of fines,
giving the powder superior free-flowability and solubility in hot and cold water. Produced in spray bed
dryers or powder agglomerator where spray dried instant coffee is rewetted and dried

Granulated instant coffee powder

Powder consists of large granules, free from fine particles with excellent free-flowability and solubility in
hot water. Produced in freeze dryers and size of the granules is determined by the degree of size
reduction and size classification applied to the frozen extract.
 Coffee powder
Three operations
Roasting Instant coffee-
around 25%
Grinding
w/w solid conc.
brewing Is obtained
Removal of skin & from solids and
pulp layers of coffee volatile aroma
of ground
b beans by- coffee.
Wet method
Extract is
Dry method
further freeze
dried or spray
dried
 Staling
• Loss of flavor
• chemical changes in volatile components
•Reduction in shelf life
Major factors are-
• Moisture content (7-8%)
• Oxygen absorption
• Temperature
• Carbon dioxide
Hence storage of coffee at 40 C increase its shelf life
upto 44 %
Roasted whole beans

Roasted and ground coffee

Instant coffee

Flexible plastic films

Metal cans Hard packs Soft

packs

Glass jars PET-LDPE

TEA
Introduction
Tea is one of the most popular beverages in the world. It also provides valuable source
of income to many tea producer countries. It is a capital earning industry.
Tea is a perennial plant having a lifespan extending 100 years.
The popularity of tea is due to:
• Its sensory properties
• Relatively low retail price
• Apparent health benefits
Origin and Distribution
Centre of origin : Southeast China
Later it spread to Southern portion of China, parts of India, Myanmar, Thailand, Laos and Vietnam

Definition of Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of
Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the
borderlands of southwestern China and northern Myanmar.
Tea may contain natural flavours and natural flavouring substances which are flavour preparations
and single substance respectively, acceptable for human consumption, obtained exclusively by
physical processes from materials of plant origin either in their natural state or after processing for
human consumption in packaged tea only. Tea containing added flavour shall bear proper label
declaration. Tea used in the manufacture of flavoured tea shall conform to the standards of tea.
China tea (Camellia sinensis var. sinensis)
It is a variety found in more temperate producing regions such as China, Japan,
USSR< Turkey, Iran and Northern, higher altitude growing areas of India. It produces
delicately flavored tea.

Assam tea (Camellia sinensis var. assamica)

It can survive only at high altitudes near the Equator. It is less resistant to cold than
China type and much higher yielding plant but produces less delicately flavored
beverage.
 Specific requirements of tea
Parameters Requirements
Total ash (w/w) Min. 4.0% and Max. 8.0%
Water soluble ash Min. 45% of total ash
Alkalinity of water soluble ash expressed as Min. 1.0% and Max. 3.0%
KOH (w/w)
Acid insoluble ash (w/w) Max. 1.0%
Water extract (w/w) Min. 32.0%
Crude fibre (w/w) Max. 16.5%
Types of Processed Tea
Fermented or black tea
Major portion of tea Western. Produced by full fermentation

Plain black tea

Taste are associated with the phenolic substances produced during fermentation.

Flavory black tea

Aroma characteristics eg. Darjeeling tea.

Green tea
No fermentation; leaf remains green. When infused, the liquors are greenish, pale primrose or lemon-yellow in colour
with no trace of red or brown. Produced and consumed mainly in China and Japan. Green tea constitutes ~ 20% of
total production.

Partially fermented tea

They are manufactured primarily in China e.g., Oolong, Pouchong teas. Oolong or Pouchong or Red Tea forms only 2%
of total tea production.

Flavoured tea
Scented with various plant essential oils such as lemon, bergamot, rose and fragrant olive which impart sweet floral

Brick tea
These are tea (black or green) which are compressed in the form of bricks or cakes.

Instant tea
It is the water-soluble extract of tea leaf, usually marketed as a powder, flake or granule
• Black tea
• Withering
• Rolling
• Fermentation
• firing

• Green tea
• Steamed
• Rolling
• Fermentation
• firing
 BLACK TEA
 Evolution of CO2(anaerobic
deterioration)
 Loss of volatile compounds
 Photo-oxidation of lipids
 Non-enzymatic browning
reactions.
GREEN TEA
 Reduction in ascorbic acid
content
 change in color(bright
green to olive green)
 Change in odor(refreshing
to heavy)
 Lack of characteristic
briskness

Major causes of deterioration are-

•Increased moisture content
•Increased O2
•Elevated temperature
•Light exposure
 LDPE Plastic jar Tea bags

Paperboard carton lined with aluminium foil

JUICES
Juice or Fruit beverages
The worldwide soft drinks market consumes some 392 billion liters and is growing by 5%
per year. The United States remains the largest consumer with over 23% of sales in
volume despite the market's maturity, followed by Latin America. China is enjoying the
most spectacular growth with an annual increase of over 15% (Datamonitor,
Canadean, 2012).

Juice or Fruit beverages and drinks are one of the popular categories of beverages
that are consumed across the globe. The fruit beverages and drinks are easily
digestible, highly refreshing, thirst quenching, appetizing and nutritionally far superior to
most of the synthetic and aerated drinks. In recent past the consumption of fruit based
beverages and drinks has increased at a fast rate.

Fruit juices or pulp used for the preparation of these products are subjected to minimal
processing operations like filteration, clarification and pasteurization. The fruit juice or
pulp, are mixed with ingredients like sugar, acid, stabilizers, micronutrients and
preservative to develop beverages and drinks. There are various categories of fruit
juice or pulp based beverages and drinks which are listed below.
Natural fruit juices, sweetened juices, ready-to-serve beverages, nectar, cordial,
squash, crush, syrup, fruit juice concentrate and fruit juice powder belong to the
category of non-alcoholic and non-carbonated beverages. The principle groups of
fruit beverages are as follows:
• Ready-to-Serve (RTS) pre-packaged Beverages
• Fruit juice and Nectars
• Dilutable beverages

Juices and vegetable drinks:

Juices, whether fruit or vegetable, they offer one of the most effective ways of keeping your
immune system fighting fit all year round. Each juice provides a slightly different blend of all
those essential vitamins.

Citrus fruit juices:

The most popular freshly squeezed fruit juices for bar use are citrus fruit juices, such as lemon,
orange, grapefruit and lime.

Fruit juices are available in various forms and in various qualities. Legislation regarding the term
‘fruit juice’ can vary from country to country.
Storage and shelf life:
If the freshly squeezed fruit juices are prepared in advance, the juices should be
stored under refrigeration until required.
They are best stored in a glass jug, which is lightly covered but not sealed. If they
have been stored for some time they should be discreetly tasted before use.
EU definition of the raw materials used in fruit juices:
• Fruit juices are covered under the European Communities (Marketing of
Fruit Juices and Certain Similar Products) Regulations 2003).
• Fruit: all fruits, for the purposes of this Directive, tomatoes are not
regarded as fruit.
• Fruit puree: the fermentable but unfermented product obtained by sieving
the edible part of whole or peeled fruit without removing the juice.
• Concentrated fruit puree: the product obtained from fruit puree by the
physical removal of a specific proportion of its water content.
• Sugars: to produce: (a) fruit nectar: sugars as defined by Council Directive
2001/111/EC of December 2001 relating to certain sugars intended for
human consumption (1); fructose syrup; sugars derived from fruits; (b) fruit
juice from concentrate: sugars as defined by Directive 2001/111/EC;
fructose syrup; (c) Fruit juices: the sugars listed in (b) containing less than
2% water.
• Honey: the product defined by Council Directive 2001/110/EC of
December 2001 relating to honey (2).
• Pulp or Cells: the products obtained from the edible parts of fruit of the
same kind without removing the juice.
USA legislation:
• In the USA fruit juice can only legally be used to
describe a product which is 100% fruit juice.
• A blend of fruit juice(s) with other ingredients, such as
high-fructose corn syrup, is called a juice cocktail or
juice drink(FDA, 2012).
• The term "nectar" is generally accepted in the U.S. and
in international trade for a diluted juice to denote a
beverage that contains fruit juice or puree, water, and
which may contain artificial sweeteners (FDA, 2012).
Single Concentated Nectars
strength juices (20 to 35
(10 to 13 (42 to 65 degree brix)
degree brix) degree brix)
 Deaeration (key step in processing)

DETERIORATION

 Microbiological spoilage
 Nonenzymatic browning
 Oxidation
 Degradation of flavor components
 Package flavor interactions (migration/scalping)
CARBONATED DRINKS
Carbonated
Beverages
 Carbonated beverages are the one where carbon
dioxide is dissolved in syrup or water. The presence of
carbon dioxide creates bubbles upon release of pressure
and fizzing in the beverage.
 The carbonated beverages are commonly referred as
‘Soft Drink’. Cola or lemonade beverages are typical
examples of carbonated beverages.
 The process of fermentation also produces carbon
dioxide in certain beverages like beer.
 Carbonation is done for various reasons. Consumers find
the fizzy sensation pleasant, and like the slightly different
taste that dissolved carbonic acid provides.
 Soda water is another popular type of carbonated
beverage which may also be flavoured.
 Historical Background of Soft Drinks and Carbonated Beverages
The first soft-drinks enjoyed centuries ago, were simply the effervescent
waters from certain natural springs.
• First recorded mention: Moguls, at the end of the 13th century.
• Lemon juice and scurvy: Lemon juice was discovered as a good antidote
to scurvy, (this is brought on by a lack of vitamin C in the diet).
• Spread of soft drinks in Europe: growing availability of sugar from the
Soft Drinks new plantations in the West Indies a fashion arose for lemon juice
sugared and flavored with water. 17th century French government
and created the Compagnie de Lemonadiers allowing these tradesmen to
gain a monopoly; eventually these tradesmen set up shops and were
popularly known as “Lemonadiers”.
Carbonated • Carbonation is discovered: (1790s) Jacob Schweppe and Nicholas Paul
developed the manufacture of their carbonated waters in London (1799)
Beverages A.R Thwaites and Company of Dublin develop single and double strength
soda water (1886) in Atlanta, Georgia Dr. John Styth Pemberton
formulated syrup, which went on sale at Jacob’s Pharmacy for 5 cents a
glass, originally promoted as an “Intellectual Beverage and Health Drink”
known today as Coca Cola .
• Early carbonated beverages were sold in bottles sealed with porcelain
stoppers which, when pushed in, released the carbon dioxide with a
loud pop. Thus in the 1890’s era of gleaming marble soda fountains the
expression “soda pop” was born.
Famous soft drinks
• Coca Cola: 1886 John Pemberton (pharmacist, Atlanta), adopted French
doctor, Angelo Mariani idea of using coca leaves, started selling
Pemberton’s French wine coca in Jacob’s pharmacy as medical aid. 1888
(Asa G. Candler bought company, 4 years later Coca Cola sold in every
state, memorabilia ideas begin. 1904 (caffeine added to replace the
cocaine) for safety. 1919 E. Woodruff (Atlanta took over. 1930s: Coca Cola
invent modern day Santa Claus (dress code to match company colours),
1982 (Coca Cola launch Diet Coke 1st brand extension. 2010 Diet Coke sold
927 million cases.
Pepsi: 1889 first made in North Carolina by Caleb Bradham (sold it from his
drug store called it Brad’s drink), marketed as a disgestive drink (contained
pectin). 1901 renamed Pepsi Cola.
• 7-up: 1929 originally used as a hangover cure for hospital and home use
titled ‘Bib label Lithanted Lemon Lime Soda’. 1930 7-up joined 600 lemon
and lime drinks in the marketplace. 1986 taken over by Pepsi Cola
Company.
• Other international favourites: Club Brands. National favourites
Soft Drinks Manufacture Process
The Raw Materials:
Fruit juices (processed in factories near the
harvesting areas and shipped to the ordering
countries),
Flavours (extracted from natural oils and
extracts),
Sugar (refined beet sugar is delivered from
sugar factories),
Water (treated and filtered),
Carbon dioxide (delivered in bulk road tankers
under high pressure), acids, colours and
preservatives.
Preparation of syrup with
treated water and flash
pasteurized

Addition of flavoring and coloring

agents

Premixing (carbonation) & filling

• These systems are used to dispense draught
soft drinks. The advantages include no
bottles, cases, no loading onto shelves, no
long back door deliveries, no deposits on
bottles, no broken bottles and better
ecology control.
• 1 typical 18 litre tank is equal to 3,834 fluid
ounces of finished product, this is equal to
588 split size bottles, every soft drink is
served chilled, and the service also speed at
peak times.
  Loss of carbonation
 Oxidation or acid hydrolysis of essential flavor oils

Oxygen
CO2

Outside odors

Water Flavorant/permeation

Absorption
Migration

Factors influencing taste & odor of carbonated beverages packaged

in plastic container
Other dispensing
& serving system
Post mix dispensing system, Cobra gun: Usually located at
each dispense station of the bar, consists of a head with
a nozzle, pushbuttons and a flexible metal hose
(flexihose) that deliver the syrup mixes with carbonated
water in a 5:1 ratio, at the touch of the selected buttons
you now have different flavours, soda and plain filtered
water as you require.

Pre-mix System: These systems offer the complete draught

soft drink ready made, the complete carbonated
beverage is supplied in bulk containers that have already
been mixed at the manufacturing plant. Premix systems
are not common now.
Electronic Automatic Dispensing Systems:
These systems are not only used for soft drinks
they also dispense beer, wines, juices,
cocktails, and spirits mixed with soft drinks at
the touch of a bottom, they pour preset
amounts and count each drink dispensed.
Some systems are electronically linked or
interfaced with a computerized cash registers.
Automatic liquor dispensing systems or soft
drinks systems are expensive and not
everybody (bartenders, customers) reacts
favorably to them, customers do not like the
spirits are being poured and pre-mixed away
from the service area, although it must be
pointed out that these systems do provide
excellent financial control for your business
ALCOHOLIC BEVERAGES
 Table 24.1 Alcoholic beverages belonging to the category of spirit
Alcoholic Base Material Alcohol Content Remark
Beverage (by volume)
Brandy Fruit Juices 35-60% Normally consumed after-dinner,
mainly grapes preferred for medicinal purpose.
Aged in oak barrels
Rum Molasses or 40-55% Dark Coloured and quite popular in
sugarcane Caribbean nations. Aged for not less
juice than three years
Gin Wheat & rye 37.5-50 Flavoured and not aged. Mostly
may contain consumed with citrus juices
herbs
Whisky Cereal (Barley, 40-55% Most famous one is “Scotch Whisky”
Rye, corn
malt)
Vodka Malted cereals, 38-40% Popular in Russian federation
potatoes etc. countries, two variants white and
flavoured Vodka
Cider Apple juice 2-7% Characterized by acidic-alcoholic
and other taste
temperate
fruits
Alcoholic beverages contain ethyl alcohol which can be consumed for its
intoxicating and mind-altering effects. Alcoholic beverages are produced by the
process of natural or controlled fermentation. On the basis of raw material used and
process technology used in their manufacture alcoholic beverages may be classified
into three major groups:
a) Beer
It is the world’s third most consumed beverage. Beer is prepared by fermenting the ‘wort’
(soluble liquid of barley malt digest) with appropriate yeast to attain an alcohol level in the range
of 4-8 percent. Apart from alcohol, beer is also characterized by the ‘effervescence’ i.e. foam
which is produced by carbon dioxide and bitterness. The bitterness and aroma in beer is
contributed by the hops (Humulus lupulus) solids as α-iso-acids and other polyphenols. There are
many variants of beer but two are more popular. These are called as ‘Lager’ beer which is
fermented by bottom yeast i.e. Saccharomyces pastorianus at lower temperature (7-12oC) for
longer period, while the ‘Ale’ is manufactured by using top fermenting yeast i.e. Saccharomyces
cerevisiae at relatively higher temperature (18-25oC) (Fig. 24.1).
b) Wine
Wines are made from variety of fruits. Such as grapes, peach, plum or apricots. However, the most
commonly used one is grapes, both green as well as red grapes. The grapes are macerated to
release juice which is fermented naturally by wide range of yeasts including Saccharomyces spp.,
Pichia spp., Stellata spp. and certain lactic acid bacteria. The duration of fermentation is also longer
as compared to beer and mostly fermented wine is aged (months to year) to develop desirable
sensory characteristics (Figure 24.1). There are two major type of wines i.e. white wine (made from
green grapes) and red wine (from red or blue grapes). The red wine contain anthocyanin (as
coloring pigment) and subjected to secondary fermentation termed as “Malolactic fermentation” to
mellow the flavor of wine. The alcohol content in wine ranges from 9-16% (v/v). Sparkling wines are
characterized by ‘effervescence’ produced by carbon dioxide and clarity, example: Champagne.

c) Spirit
Spirit is a class of alcoholic beverages which are unsweetened and produced by distillation of
fermented base. The fermented base may be molasses (by-product of sugar industry), fruit juices,
cereal extract or sometime a combination of many fermentable substrates. Spirits are characterized
by relatively higher alcohol content which may be as high as 20 percent. The process of distillation
increases the concentration of alcohol but reduced the level of congeners. Some of the alcoholic
beverages belonging to the category of spirit are listed in Table 24.1.
Identify raw material for each
type of alcoholic beverage
 Malting Mashing Boiling of ‘wort
(controlled (mix with water at ‘(after mashing)
germination of 67 °C to solubilize with hops ( bitter
barley) starch) flavor)

Maturation of
Treatment & green beer Fermentation
packaging (separation of (yeast)
yeast )
 Grapes
(desteamed, crushed,&
treated with SO2)

Screening / pressing

Fermentation

Maturation & Racking off

Filtration & packaging

 Bottles

Plastic (Bag –in-box)

Glass bottle
Metal cans
 Flavor loss accelerated in presence of light and certain
metal ions.
 Presence of oxygen reduces shelf life.
 ‘Heavy beer’ containing higher protein and
carbohydrate content.
 Primarily by oxidation which leads to browning,
undesirable flavors.
 Condensation polymerization reaction resulting in color loss