Production Industrial Alcohol

• Other unmalted cereals of the unmalted cereals normally used, corn is very common;
the oils are extracted, then it is milled and called grits. Barley, rice or wheat may also be
used.

• These cereals are used to reduce the percentage of proteins in the wort.

• Unmalted cereals give the beer a lighter color and specific characteristics according
to the type of cereal chosen.
SPIRITS
• All spirits are produced by the distillation of alcoholic
beverage.
• Distillation
The principle of distillation is that when a liquid containing
alcohol is heated in an enclosed environment the alcohol forms
into steam and leave the remaining things.

• This process increase the alcoholic strength which is called

Distillation.
  Producing Spirits
There are two methods of producing spirit.
1. Pot still method
• This is used for full and heavy flavored spirits such as
brandy.

2. The patent still method

• This is produced the lighter spirits such as vodka.
Raw materials and Alcoholic strength
• Whisky Distilled from beer.
• Alcoholic volume in whisky is between 40% and 46% above.

• Gin: The word has been taken from French word Genievre*
the meaning is juniper.

• Juniper is the flavoring agent used for the production of Gin.

• The minimum bottled alcoholic strength for gin is 37.5 EU

and 40% in the US.
Vodka: is a neutral spirit that traditionally contains no aroma
taste or color. It originated in Russia during the 14th century
and its name is derived from Vodka the Russian word for water.

• Vodkas alcoholic content usually ranges between 35 to 50%

by volume.

Brandy: (burnt wine) is a spirit produced by distilling wine.

• Brandy generally contains 36-60% alcohol by volume and is

typically taken as an after-dinner. W

• hile some brandies are aged in wooden casks. Most are

colored with caramel coloring.

• Cognac: is named after the town of Cognac.

Rum: is a distilled beverage made from fermented molasses
or sugarcane juice and is aged for at least three years.
Caramel is used for coloring. Rum contains 40-55% alcohol.

Tequila: A Mexican spirit distilled from the fermented 9uice

of the agave plant. It is traditionally drunk after a lick of salt
and a squeeze of lime or lemon. Tequila contains alcoholic
strength 45-50.5%.
Liqueurs: are defined as sweetened and flavored spirits.
Most liqueurs contain 26-67% alcohol.

• They are usually consumed in small quantities after

dinner.

• Sider: is a beverage made from apple juice.

• Perry: is an alcoholic beverage made of fermented

pear juice.
Unit operation in beer production

Unit Operations in Winery, Brewery, and Distillery Design focuses

on process design for wineries, breweries, and distilleries; and fills
the need for a title that focuses on the challenges inherent to
specifying and building alcoholic beverage production facilities.

This text walks through the process flow of grapes to wine, grain to
beer, and wine and beer to distilled spirits, with an emphasis on the
underlying engineering principles, the equipment involved in these
processes, and the selection and design of said equipment.