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FOOD MICROBIOLOGY Fermented Beverages

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FOOD MICROBIOLOGY Fermented Beverages Paper No.: 03 Paper Title: FOOD MICROBIOLOGY Module – 19: Fermented beverages CONTENTS 1. Introduction 2. Alcoholic beverages 2.1 Beer 2.2 Wine 3. Non-alcoholic beverages 3.1 Kombucha 3.2 Kefir INTRODUCTION Drink is a liquid substance which is mainly made for human consumption (drinking purposes) and it is often called a beverage (any one of various liquids for drinking, usually excluding water). Beverages are prepared by fermentation of carbohydrates sources using specific strains of microorganism (i.e. yeast in beer production). An alcoholic beverage is a drink that contains ethanol. http://upload.wikimedia.org/wikipedia/com mons/5/5c/Founders_Curmudgeon_(Old_Al A non-alcoholic drink is one that contains little or no e).jpg alcohol. ALCOHOLIC BEVERAGES An alcoholic beverage is a drink that contains ethanol and legally consumed in most countries around the world. Alcoholic beverages are a source of food energy. In general, alcohol (ethanol, ethyl alcohol) is usually made from starch, sugar and other carbohydrates by fermentation with yeast Alcoholic beverages are commonly called by one of http://upload.wikimedia.org/wikip edia/commons/7/7a/Alcoholic_be several names based on the source of the sugar. verages.jpg Examples- Beer & wine. BEER • It is the world's most commonly consumed alcoholic beverage • Beer is an alcoholic beverage (usually around 4% to 6% alcohol by volume. • Produced by the saccharification of starch and fermentation of the sugar. • The process of making beer is called brewing. http://cdn.isciencetimes.com/ data/images/full/2012/06/18/ 2173-beer.jpg BEER Source: http://chem409.wikispaces.com/file/view/industrial_brewing_flow_chart.jpg/104567945/ industrial_brewing_flow_chart.jpg WINE It is an alcoholic beverage can be made from fermented grapes or other fruits. Several varieties of grapes and strains of yeasts produce different styles of wine. The term wine can also refer to starch-fermented or fortified beverages having higher alcohol content, like http://cdn0.wn.com/ph/img/e4/7d/7304 23da3da325a6981fb3b74e65- barley wine, huangjiu or sake etc. grande.jpg WINE Source: http://www.davidstuff.com/wine/winemaking.gif NON-ALCOHOLIC BEVERAGES A non-alcoholic beverage also known as a virgin drink. It is defined in the United States as a beverage that contains less than 0.5% alcohol by volume. Sodas, juices and sparkling cider comprise little or no alcohol. Traditional non- alcoholic drinks are Kefir, Kombucha. http://upload.wikimedia.org/wikipedia/co mmons/9/97/Mint_bread_kvas.jpg KOMBUCHA Kombucha is a raw, fermented, probiotic and naturally carbonated drink It is made by inoculating a sweetened tea with fermenting SCOBY (Symbiotic Culture of Bacteria and Yeast). After steeping tea in boiling water and allowing it to cool, a SCOBY is added to tea and allowed to ferment in a warm room (25-28°C) for 1-2 weeks. The fermented drink is sour from the acetic acid http://upload.wikimedia.org/wikipedia/com produced by the culture and can be drunk still or mons/2/2d/Kombucha_in_G%C3%A4rgl %C3%A4sern.jpg carbonated. KEFIR Kefir is a fermented milk drink that originated in the Caucasus region and known for its nutritional and probiotic benefits. Kefir is produced by microbial activity of kefir grains (starter culture) consisting of lactic acid bacteria and lactose fermenting yeast. Such, microbes produce organic acids like lactic acid, acetic acid and alcohol, which give kefir its characteristic http://www.ruwhim.com/wp- content/uploads/2013/02/kefir.jpg properties and flavor. THANK YOU.
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