Chapter3 - UNIVERSITY OF NORTH TEXAS School of...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
UNIVERSITY OF NORTH TEXAS School of Merchandising and Hospitality Management SMHM 4300 Survey of Beverages Spring-2006 (3) CLASS NOTES: Fermentation/Distillation There are three types of Alcoholic Beverages: (a) Fermented beverages: Beers and wines fermented from agricultural products such as fruits and grains. (b) Distilled sprits or just Spirits: produced by the distillation of fermented liquids. ( c) Compounded beverages : produced by combining either fermented or distilled products with herbs/spices/flowers etc. Definition: Alcohol =A volatile, colorless liquid with an ethereal odor, obtained through the fermentation of a liquid containing sugar or from agricultural products containing starch converted into sugar. Definition: Fermentation =A totally natural process that does not require man s participation. As grapes are crushed, yeasts-tiny one cell organisms that exist naturally on the skin of the mature grape- come into contact with the sugar in the grape s juice and gradually convert that sugar into alcohol. Yeasts also produce carbon dioxide, which evaporates into the air. Heat is the third by product. The yeast no longer exists, the sugar of the juice is now alcohol. Here is a short formula to remember: Fruit(grape/sugar) + Yeast→Fermentation= Alcohol + Carbon Dioxide and Heat Beers are made from fermented grains Wines are made from fermented fruits-primarily Grapes Distilled spirits are made from fermented beverages. Thus, distillation must be proceeded by fermentation. Definition: Distillation = The fermented liquid is heated in an enclosed container called the still, to a temperature of at least 173˚F. At this point the alcohol in the liquid changes into gas
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
which rises. Most of the water of the liquid remains behind- remember that water vaporizes at 212˚F. This gas is channeled off and cooled and is converted back into a liquid-which is a distilled spirit or just spirit. What is a beer?
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/19/2008 for the course SMHM 4300 taught by Professor Katsigris during the Spring '08 term at North Texas.

Page1 / 5

Chapter3 - UNIVERSITY OF NORTH TEXAS School of...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online