fruit based alcoholic beverages
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7/23/2019 Fruit Based Alcoholic Beverages
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Fruit based alcoholic beverage
By Devan
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Fruit based alcoholic beverages
1. Wine2. Brandy
3. Breezer
4. Jack fruit wine
5. Chulli6. Angoori !innauri"
#. Ca$hew a%%le fenny
&. 'ari
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Wine(5.5%–15.5%)
Wine (from Latin (inu)) is an alcoholic beverage made from fermented grapes
other fruits.
Wines made from produce besides grapes include rice wine and innumerable fru
wines, of which some of the best-known are pomegranate wine, app
wine and elderberry wine.
Due to the natural chemical balance, grapes ferment without the additio
of sugars, acids, enymes, water, or other nutrients.!east consumes the sugar in th
grapes and converts it to ethanol and carbon dio"ide.
#$ 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.
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Flow Diagram o !ed "ra#e wine
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Flow Diagram o White "ra#e wine
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$ow to aste Wine&
1o taste wine correctly all you need is a glass, a little
concentration and the willingness to e"press what you
smell and taste, and consider the following points as you
taste each wine.
'te# 1'ight
'te# 'mell
'te# *aste
2ne"pensive white wines, cheaper sparkling wines and sweet w
are best a little colder, perhaps 34 to 54 1he ideal serving temperature for many fine red wines is perh
654
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Brandy(*5+,- %)
7randy is a spirit produced by distilling wine. 7randy generally contains
8#9:$; 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
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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.
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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$C for 6 week. 1he li0uid portion is obtained by decantation.
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Jackfruit Wine
3ature o ermentation lcoholic fermentation.
Whether native ermentation or inoculum (starter) is added
lready fermented wine is used as inoculum.
6hanges in #hysical and chemical #roile
1he fruit sections and pulp yields #8-:$; 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.
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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
3ature o ermentation lcoholic fermentation.
!eerence(s) 1hakur et al ., E$$3, *avitri and 7halla, E$$H.
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Angoori
7ther names8 i any !innauri
lace o origin2usage Gimachal 'radesh.
3ature o beverage >ruit based.
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).
3ature o ermentation lcoholic fermentation.
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Cashew apple Fenny
lace o origin2usage oa.
3ature o beverage >ruit based.
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.).
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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$$H, 'andey, E$$$.
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Tari
lace o origin2usage ?astern 2ndia.
3ature o beverage >ruit based.
4sual com#osition2ingredients Date palm.
3ature o ermentation lcoholic fermentation.
alm wine is an alcoholic beverage created from the sap of var
species of palm tree such as the 'almyra, date palms, and cocon
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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
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