Beer, Wine, and Beer, Wine, and LiquorLiquor

Beer, Wine, and Beer, Wine, and LiquorLiquor

Human Growth and DevelopmentHuman Growth and DevelopmentHuman Growth and DevelopmentHuman Growth and Development

YeastsYeastsYeastsYeasts

Although there is a distinction between Although there is a distinction between

beer, wine and liquor as well as other beer, wine and liquor as well as other

lesser known alcoholic beverages, they lesser known alcoholic beverages, they

share one thing in common: They are the share one thing in common: They are the

fermentation products of fermentation products of yeastsyeasts..

FermentationFermentationFermentationFermentation

The reaction by which alcoholic beverages The reaction by which alcoholic beverages

are produced is generally referred to are produced is generally referred to

as fermentation and may be summarized as fermentation and may be summarized

as:as:

Yeast + anything with sugars in it Yeast + anything with sugars in it

(Glucose Alcohol Ethanol) + CO2(Glucose Alcohol Ethanol) + CO2

Fermentation, cont.Fermentation, cont.Fermentation, cont.Fermentation, cont.This reaction is also important in baking bread, but This reaction is also important in baking bread, but

the desired product is then the carbon dioxide rather the desired product is then the carbon dioxide rather

than alcohol. The production of than alcohol. The production of alcoholalcohol occurs best occurs best

in the absence of oxygen. However, from the yeast's in the absence of oxygen. However, from the yeast's

point of view, alcohol and carbon dioxide are waste point of view, alcohol and carbon dioxide are waste

products, and as the yeast continues to grow and products, and as the yeast continues to grow and

metabolize in the sugar solution, the metabolize in the sugar solution, the accumulation accumulation

of alcohol will become toxic when it reaches a of alcohol will become toxic when it reaches a

concentration between 14-18%, thereby killing concentration between 14-18%, thereby killing

the yeast cellsthe yeast cells. .

LiquorLiquorLiquorLiquor

This is the reason why the percentage of This is the reason why the percentage of

alcohol in wine and beer can only be alcohol in wine and beer can only be

approximately 16%. In order to produce approximately 16%. In order to produce

beverages (beverages (liquorliquor) with higher ) with higher

concentrations of alcohol, the fermented concentrations of alcohol, the fermented

products must be distilled.products must be distilled.

DistillationDistillationDistillationDistillation

Alcoholic distillation is basically the Alcoholic distillation is basically the

process of separation the more volatile process of separation the more volatile

component, alcohol, from the less volatile component, alcohol, from the less volatile

component, water, from a water/alcohol component, water, from a water/alcohol

solution, by heating the solution and solution, by heating the solution and

condensing and collecting the alcohol rich condensing and collecting the alcohol rich

vapors released, as a high alcohol vapors released, as a high alcohol

strength liquid (spirit).strength liquid (spirit).

SpiritSpiritSpiritSpirit

The term The term spiritspirit refers to a refers to a distilleddistilled

beverage that contains no added sugar beverage that contains no added sugar

and has at least 20% and has at least 20% alcohol by volumealcohol by volume

(ABV). Popular spirits include (ABV). Popular spirits include brandybrandy, ,

fruit brandyfruit brandy (also known as (also known as schnappsschnapps), ), gingin

, , rumrum, , tequilatequila, , vodkavodka, and whisky., and whisky.

Wine and BeerWine and BeerWine and BeerWine and Beer

Generally, a beverage derived from Generally, a beverage derived from

fermented fruit juice is wine. However, fermented fruit juice is wine. However,

commercially speaking, "wine" is fermented commercially speaking, "wine" is fermented

grape juice from grape juice from Vitis viniferaVitis vinifera. Other . Other

wines are specifically referred to by the wines are specifically referred to by the

name of the fruit of the juices from which name of the fruit of the juices from which

they are fermented. For example, they are fermented. For example,

elderberry wine, peach wine, etc. elderberry wine, peach wine, etc.

Wine and Beer, Wine and Beer, cont.cont.

Wine and Beer, Wine and Beer, cont.cont.

Beer on the other hand is usually derived Beer on the other hand is usually derived

from from fermentationfermentation of malt derived from of malt derived from

the digestion of germinated barley grains, the digestion of germinated barley grains,

in western cultures, but other in western cultures, but other grainsgrains may may

be utilized in other cultures. There is also be utilized in other cultures. There is also

a difference between processes by which a difference between processes by which

wines and beers are fermented.wines and beers are fermented.

DefinitionsDefinitionsDefinitionsDefinitionsBeerBeer: Any alcoholic beverage produced by the fermentation of sugars : Any alcoholic beverage produced by the fermentation of sugars

obtained from grain. In western culture, barley is the grain generally obtained from grain. In western culture, barley is the grain generally

used.used.

WineWine: Usually fermentation of grape juice, but may also be other fruit : Usually fermentation of grape juice, but may also be other fruit

juices as well, e.g., elderberry, peach, apple, etc.juices as well, e.g., elderberry, peach, apple, etc.

EthanolEthanol: Alcohol that is the metabolic product of yeast in the wine and : Alcohol that is the metabolic product of yeast in the wine and

beer making. Specifically, it is produced by the yeast during beer making. Specifically, it is produced by the yeast during

fermentation.fermentation.

FermentationFermentation: The process by which yeast converts sugars into alcohol : The process by which yeast converts sugars into alcohol

and CO2.and CO2.

YeastYeast: In wine and beer making, the "ingredient" that converts the : In wine and beer making, the "ingredient" that converts the

simple sugars into ethanol. simple sugars into ethanol.

QuestionsQuestionsQuestionsQuestions

1. In the strict sense, how would you 1. In the strict sense, how would you

distinguish distinguish beerbeer and and winewine??

2. In either case, why is it that you cannot 2. In either case, why is it that you cannot

produce a beverage that is more than produce a beverage that is more than

18% alcohol? That being the case, how is 18% alcohol? That being the case, how is

hard hard liquorliquor, which has a much higher , which has a much higher

alcohol content, produced?alcohol content, produced?