Fruit Based Alcoholic Beverages

7/23/2019 Fruit Based Alcoholic Beverages

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Fruit based alcoholic beverage

By Devan



Fruit based alcoholic beverages

1. Wine2. Brandy

3. Breezer

4. Jack fruit wine

5. Chulli6. Angoori !innauri"

#. Ca$hew a%%le fenny

&. 'ari



Wine(5.5%–15.5%)

Wine (from Latin (inu)) is an alcoholic beverage made from fermented grapes

other fruits.

Wines made from produce besides grapes include rice wine and innumerable fru

wines, of which some of the best-known are pomegranate wine, app

wine and elderberry wine.

Due to the natural chemical balance, grapes ferment without the additio

of sugars, acids, enymes, water, or other nutrients.!east consumes the sugar in th

grapes and converts it to ethanol and carbon dio"ide.

#$ types of grapes are used for wine making.

%ed wine&

'inot oir, abernet *auvignon,*hira, +erlot, infandel, amay.

White wine&

hardonnay, *auvignon blanc, %eisling, *emillon, 'inot gris (pinot grigio)

%ose wine & ros/ is a type of wine that incorporates some of the color from t

grape skins, but not enough to 0ualify it as a red wine.



Flow Diagram o !ed "ra#e wine



Flow Diagram o White "ra#e wine



$ow to aste Wine&

1o taste wine correctly all you need is a glass, a little

concentration and the willingness to e"press what you

smell and taste, and consider the following points as you

taste each wine.

'te# 1'ight

'te# 'mell

'te# *aste

2ne"pensive white wines, cheaper sparkling wines and sweet w

are best a little colder, perhaps 34 to 54 1he ideal serving temperature for many fine red wines is perh

654



Brandy(*5+,- %)

7randy is a spirit produced by distilling wine. 7randy generally contains

8#9:$; alcohol by volume and is typically taken as an after-dinner drink

lmost every people have their own national brandy, many of which are

not made from wine&

o grappa in 2taly is made from grape skins,

o slivivit in 'oland is made from plums,

o shochu in <apan is made from rice, and

o bourbon in the =nited *tates is made from corn.

7eer brandy is better known as *cotch whiskey.

2t is universally acknowledged that the finest brandies are the >rench

cognacs that are distilled from wine

http://www.madehow.com/knowledge/Whisky.html

http://www.madehow.com/knowledge/Whisky.html



Bacardi Breeer(/.0%)

Bacardi Breeer, 7reeer for short, is a fruit wine9based alcopop with 3

3; alcohol in ustralia,

3; anada,

#; in ?urope,

:.:; in the =nited @ingdom, and

3.5; in 2ndia.

2t comes in a variety of fruit flavours& lemon, peach, pineapple, apple, ruby grapefru

blackberry, watermelon, cranberry, coconut, raspberry, blueberry, pomegranate, straw

mango, and it is also available in both chocolate and piAa colada flavours.



Jackfruit Wine

lace o origin2usage 2ndia.

3ature o beverage >ruit based.

4sual com#osition2ingredients %ipped <ackfruit.

ethod o #re#aration ?arthen pots, wooden vessels, bamboo baskets, sieves and stone stabs are re0u

%ipped fruits are selectedB the skin is peeled off and discarded. 1he seeds are removed. 1he fruit p

soaked in water and the materials are ground in bamboo basket. 1he e"tract is collected in earthen

allowed for fermentation using already fermented wine as inoculum. 1he pots are covered with

fermentation occurs at 65 - 8$C for 6 week. 1he li0uid portion is obtained by decantation.



Jackfruit Wine

3ature o ermentation lcoholic fermentation.

Whether native ermentation or inoculum (starter) is added

lready fermented wine is used as inoculum.

6hanges in #hysical and chemical #roile

1he fruit sections and pulp yields #8-:$; of uice by weight with 6E-6E.3; 7ri" (

solids). *ucrose content is 3-3.F;, reducing sugars are 3.#-#.E; and pection conte

1he pG of the wine is between 8.# - 8.5. 1he alcohol content in the wine attains H-

fortnight.

!eerence(s) Dahiya and 'rabhu, 6FHH.



Chulli

lace o origin2usage Gimachal 'radesh.3ature o beverage >ruit based.

4sual com#osition2ingredients Dried wild apricots.

ethod o #re#aration Dried wild apricots are naturally fer


!eerence(s) 1hakur et al ., E$$3, *avitri and 7halla, E$$H.



Angoori

7ther names8 i any !innauri

lace o origin2usage Gimachal 'radesh.


ime o consum#tion 1his is one of the very popular traditional f

beverages consumed during local festivals and marriage ceremonie

tribal people of @innaur.

4sual com#osition2ingredients rapes (red and the usual green).




Cashew apple Fenny

lace o origin2usage oa.


9m#ortance o beverage 2t is registered as a eographical 2ndication (2). ashew

to oa. 1raditionally, cashew li0uor is used for various medicinal purposes. With peo

age, men and women, a little 0uantity of cashew li0uor is consumed before dinner, whto keep them fit and young in health for longer. ashew li0uor is normally taken wit

and ice. 2t can also be taken with black coffee. half peg of cashew li0uor with fre

sugar, ice and aerated water makes an e"cellent drink during hot season. 2t 0uench

relief and comfort and acts as an appetier.

4sual com#osition2ingredients >ruit pulp of cashew ( Anacardiu) occidentale L.).



Cashew apple Fenny

ethod o #re#aration 1raditionally, the cashew uice is fermented by itself.

fermentation, the product is triple distilled. 1he first distillation produces ar

distillation produces cashew fenny, very rarely third distillation produces very pot

fterwards, the high alcohol content is reduced with spring water to bring it to 3$

volume. ashew apple ( Anacardiu) occidentale) li0uor is uni0ue li0uor ob

e"cessive distillation of cashew apple uice. 2t is li0uor perfect by itself without th

e"traneous ingredients and having its own uni0ue flavour.

3ature o ermentation lcoholic fermentation

!eerence(s) *ekar and +ariappan E$$H, 'andey, E$$$.



Tari

lace o origin2usage ?astern 2ndia.


4sual com#osition2ingredients Date palm.


alm wine is an alcoholic beverage created from the sap of var

species of palm tree such as the 'almyra, date palms, and cocon



1he sap is e"tracted and collected by a tapper. 1ypically the sap is collected from

of the palm tree. container is fastened to the flower stump to collect the sap. 1h

that initially collects tends to be very sweet and non- alcoholic before it is fermente

method is the felling of the entire tree. Where this is practiced, a fire is sometime

end to facilitate the collection of sap.

'alm sap begins fermenting immediately after collection, due to natural yeasts in t

and air (often spurred by residual yeast left in the collecting container). With

fermentation yields an aromatic wine of up to 3; alcohol content, mildly into"icat

1he wine may be allowed to ferment longer, up to a day, to yield a stronger, more s

taste, which some people prefer. Longer fermentation produces vinegar instead of

Tapping

https://en.wikipedia.org/wiki/Alcoholic_beverage

https://en.wikipedia.org/wiki/Fermentation_(food)

https://en.wikipedia.org/wiki/Yeast

https://en.wikipedia.org/wiki/Wine

https://en.wikipedia.org/wiki/Alcohol_intoxication

https://en.wikipedia.org/wiki/Vinegar

https://en.wikipedia.org/wiki/Vinegar

https://en.wikipedia.org/wiki/Alcohol_intoxication

https://en.wikipedia.org/wiki/Wine

https://en.wikipedia.org/wiki/Yeast

https://en.wikipedia.org/wiki/Fermentation_(food)

https://en.wikipedia.org/wiki/Alcoholic_beverage



Thank you

Fruit Based Alcoholic Beverages

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