Alcohol+Outline - Group 5 Alcohol Presentation Outline...

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

View Full Document Right Arrow Icon
Group 5 Alcohol Presentation Outline Alcoholic Beverages, Alcohol Use and The Alcohol Problem Fermentation and Fermentation Products Fermentation: the production of alcohol from sugars through the actions of yeast Chemical Formula: C6H12O6 → 2 C2H5OH + 2 CO2 With fruits… Fruits contain sugar and the addition of the appropriate yeast to a mixture of crushed grapes and water will begin the fermentation process = wine When the concentration reaches 15% the yeast dies and fermentation ceases With cereal grains… Has starch instead of sugar and before fermentation begins the starch must be converted to sugar Malt is made to complete this conversion. When crushed and mixed with water the enzymes turn the malt to sugar and fermentation can begin when yeast is added Important Dates 8000 BC: Mead (made from honey) may be the oldest alcoholic beverage dating to the Paleolithic Age 6400 BC: beer and berry wine are produced 300-400BC: grape wine is produced Distilled Products Distillation: the evaporation and condensing of alcoholic vapors to produce the beverages with higher alcoholic content Where Did Distillation Originate? Historians believe distillation was discovered by Arabs around 800 AD The term alcohol comes from the Arabic word meaning “finely divided spirit” and originally referred to the part of wine that was collected through distillation- the essence or “spirit” The Italians were the first to introduce spirits to Europe in the 10 th century through wine Irish-Gaelic distilled whiskey around 1500 17th century- Dutch called their distilled liquid brandy meaning “burnt wine” Americans begin whiskey distillation on a large scale at the end of the 18 th century primarily near the Appalachian Mountains in western Pennsylvania, western Virginia and eastern Kentucky Medical Value Products were studied and used to treat many illnesses including senility (mental and physical deterioration associated with aging) 13th century- French University of Montpelier claims alcohol is aqua vitae or “the water of life” Proof A measure of a beverage’s alcohol content The percentage of alcohol is ½ of the proof number For example: 90-proof whiskey is 45% alcohol The term developed from a British Army procedure:
Background image of page 1

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

View Full DocumentRight Arrow Icon
The liquid was poured over gunpowder and ignited- if the alcohol content was high enough it would burn and the gunpowder would go “poof” and explode- proof that the beverage had an acceptable content of 57% Beer Made by adding barley malt to other cereal grains such as corn or rice- enzymes change the starches into sugar, solids are filtered out before yeast is added to the mash Hops (dried blossoms from the female hop plant) are added to the yeast to give beer its distinctive, pungent flavor (¼ pound hops per 31 gallon barrel of beer) Most beer sold in America is lager, from the German word lagern, meaning “to store” and as the names implies it is aged before the packaging process
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.

Page1 / 14

Alcohol+Outline - Group 5 Alcohol Presentation Outline...

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