Paper No.: 03

Paper Title: FOOD MICROBIOLOGY

Module – 19: Fermented beverages CONTENTS

1. Introduction

2. Alcoholic beverages

2.1

2.2

3. Non-alcoholic beverages

3.1

3.2 INTRODUCTION

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 of carbohydrates sources using specific strains of microorganism (i.e. in beer production).

 An alcoholic beverage is a drink that contains . http://upload.wikimedia.org/wikipedia/com mons/5/5c/Founders_Curmudgeon_(Old_Al  A non- 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 , 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 .

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

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- wine, huangjiu or 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 comprise little or no

alcohol.

 Traditional non- alcoholic 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 with fermenting SCOBY (Symbiotic Culture of 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 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