A. Alcoholic Beverages Are Any Potable (Drinkable) Liquid Containing Ethyl Alcohol

RHIT 491

Introduction to Alcoholic Beverages

Classification of Alcoholic Beverages:

A. Alcoholic Beverages are any potable (drinkable) liquid containing ethyl alcohol. Alcoholic beverages are created through a process called alcoholic fermentation.

There are four main types of alcoholic beverages:

1.Wine- the fermented juice of a plant product. Most table wine is made from grapes grown specifically for wine production (vinifera or hybrid grapes). Wine can also be produced from other types of fruit.

a. Table wines- red, white, and blush (< 14% C2OH2). b. Dessert wines- sweet, often fortified wines. Alcohol level is increased with addition of brandy (14-24 % C2OH2). c. Sparkling wines- wines retaining carbon dioxide evolved from fermentation (<14% C2OH2). d. Aromatized wines- fortified wines flavored with herbs and spices (15.5-20% C2OH2). e. Specialty wines- wine coolers and special natural wines (Thunderbird, Boone’s farm). 2. Beer- an alcoholic beverage fermented from a mixture of grains and water. This category includes all beers, ales, Porters, Stouts, etc. Also includes Sake and Mead. 3. Distilled spirits- produced by distilling a fermented product.

Categories include: a. Brandy- a product made by distillation of a wine. Brandy refers to grape brandy. Brandy when produced from other fruits is always identified by the fruits is always identified by the fruit preceding the word brandy. b. Whisky- a beverage distilled from a mash of grains. Grain is either corn, barley, or rye. c. Vodka- a beverage distilled from a mash made by fermenting a grain mixture, with all character, color, odor and flavor eliminated by distillation and filtering. d. Rum- a distilled beverage made by fermenting sugarcane and/or molasses. e. Tequila- a distillate of the fermented juices of the blue variety of the agape plant.

4. Compounded spirits- These include the following categories: a. Gin- a juniper-flavored spirit obtained by the distillation and rectification of the grain spirits of malted barley, rye and corn. b. Cordials/Liqueurs- neutral spirits, brandy, whisky and/or other distilled spirits mixed or redistilled with fruits, flavors, plants, or other natural flavoring or extracts.

B. Fermentation- is the anaerobic conversion of sugar into carbon dioxide and ethyl alcohol in the presence of yeasts. Also called: 1. Primary fermentation 2. Secondary fermentation- the process sparkling wines undergo in a closed container to retain the carbon dioxide. 3. Malolactic fermentation- the process in which the malic acid is converted to weaker lactic acid, a process important in wine production.

C. Importance and Use of Yeasts- the function of the yeast is to provide suitable enzymes that in turn catalyze the desired series of chain reactions in the fermentation process.

All yeasts are not equal when it comes to alcoholic fermentation, some are not desirable. The most desirable yeast for wine production is Saccharomuces cerevisiae.

Beer production and the fermentation of alcoholic beverages for distillation purposes require the use of specialty prepared yeast cultures. D. Controlling Fermentation- there are four main ways in which the alcoholic beverage producer can control the fermentation process. These are:

1. Yeast Strain- Each of the countless strains of yeast available will have its own special effect on the character of the product. Wine makers strive to produce particular styles of wines and will pick a strain of yeast with that style in mind. 2. Temperature- fermentation temperature is critical in controlling yeast. If the temperature is too high or too low the yeast will not work. a. Wine yeast work best at 50-90 0F. White wines are fermented at lower temperatures (50-60 oF). Red wines are fermented at 70-82o F) b. In producing spirits fermentation temperature should not be allowed to exceed 90 oF.

3. Time- fermentation time is a factor of the temperature. Wines fermented at lower temperatures take more time than those fermented at higher temperatures. 4. Residual Sugar- A dry wine is a result of complete fermentation, that is, all the fermentable sugar has been consumed. The opposite of dry in wine terminology is sweet. Sweet wines are expected to have a varying degree of sugar. The sugar remaining in a finished wine is termed residual sugar.

Distillation- is a separation process; the ethyl alcohol is removed or separated form the fermented beverage. This is by taking advantage of the different boiling points of water and alcohol. Water vaporizes at 212 oF, while alcohol changes into a vapor at 173 oF.

Heating a spirituous liquid below the boiling point of water will allow the alcohol to vaporize and separate from the fermented liquid.

When this vapor is collected and cooled it will turn back into a liquid consisting of mostly alcohol.

Rectification- a rectified spirit is one that has undergone purification by distillation. If distillation is performed on an already distilled substance, or on one in which all components have the same boiling point it is termed rectification.

Alcoholic Proof- the term proof is used to describe alcoholic strength. The American system of labeling alcoholic content is: the proof divided in half equals the percentage of alcohol by volume.

Thus, the term 100 proof describes a beverage with 50% alcohol by volume.

1. The Relationship of Distillation Proof and product Character- The difference among spirits is in the portion of the distillate that is not ethyl alcohol. These secondary products are called cogeners. These are what give the distillate its distinctive flavor, aroma and body. If a spirit were distilled at 150 proof, it would contain 75% alcohol and 25% cogeners. Spirits distilled at lower proofs have lower alcohol, a higher percent of cogeners and more distinctive flavor, aroma, and body.

American Vodka is not expected to have any distinctive flavor or characteristics so it is distilled at a high proof (190).

Any distillate at or over 190 proof is termed a neutral spirit.

Maximum proof levels are set for many distillates:

Bourbon- 160 Brandy- 170 Cognac- 140 Rum- 160-180 Scotch whiskey- 140-142 Canadian whiskey- 140-180

The relationship of Distillation proof and product storage.

The time and conditions in which a distilled product is stored may effect the proof. Distillates stored in stainless steel tanks or barrels will undergo no proof change before they are bottled.

Many distillates, such as whiskey and brandy, are stored in wooden barrels for a period of time to allow the product to mature and the rawness of the alcohol to be tempered by the impurities in the wood. Distillates stored under humid conditions will lose some of their proof due to evaporation. Humidity causes alcohol to evaporate at a faster rate than water, thus reducing the proof through aging.

Distillates stored under warm, dry conditions may increase in proof. Under these conditions the water in the product evaporates quicker than the alcohol thus increasing proof through aging.

E. Components of Distilled Spirits- a distilled spirits consists primarily of 1) water 2) ethyl alcohol 3) cogeners.

Cogeners- are secondary products produced during alcoholic fermentation. They consist of acids, esters, aldehydes, fusel oils, extracts of mineral salts, and minute quantities of solids. Though they are small in percentage they determine the character of the product.

1. Esters- volatile substances that contribute aroma. 2. Aldehydes- produced from alcohol and air reactions and contribute to character of the spirit; 3. Fusel Oils- alcohol containing more than two carbon atoms of ethyl alcohol. These higher alcohols form complex mixtures that add significantly to spirits.

Distillates stored under humid conditions will lose some of their proof due to evaporation. Humidity causes alcohol to evaporate at a faster rate than water, thus reducing the proof through aging. Distillates stored under warm, dry conditions may increase in proof. Under these conditions the water in the product evaporates quicker than the alcohol thus increasing proof through aging.

Distillation Methods- spirits are produced using one of two methods: 1)Batch processing or 2) continuous processing.

1) Pot Stills (Batch processing) – the original and simplest distillation apparatus is the pot still. It can process only one load, or batch, has fermented liquid at a time.

The pot still consists of a receptacle into which the liquid is placed and heated.

It has a long tapered neck in which to collect the vapors formed when the liquid is heated.

A spiral copper tube is attached to the neck and passes through a cooling medium, usually water. The Decrease in temperature condenses the vapor to a liquid again. The product is then a distilled spirit, but not necessarily a finished product.

Some spirits, such as Cognac are distilled twice. Other distillates are then stored in barrels for long periods of time before bottling. 1. Pot Still Pot Stills are though of by many to produce a better and more flavorful product and are used for most production of fine spirits. These include Cognac, single malt Scotch whiskey, Irish whiskey, Calvados brandy and some rums.

F. Distillation Methods

2. Coffey Stills (Continuous processing)- these stills produce a distilled spirit continuously as long as they are supplied with a spirituous liquid.

The most common name for these stills is Coffey still but the terms patent, tower, column and continuous still may also be used.

The alcohol-containing liquid is pumped into the top of a tall column or tower called a rectifier. The liquid is carried down to the bottom of the column in twisting pipes. As it descends, hot vapors rising through the column warm the liquid.