distillation & proof of alcoholic beverages
DESCRIPTION
Alcoholic BeveragesTRANSCRIPT
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ALCOHOL
DISTILLATION & PROOF
OF
ALCOHOLIC BEVERAGES
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BBEEVVEERRAAGGEESS2
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WINEWINEu Fermented juice of grapes or other fruit
– 10 – 14 % alcohol
– Classified by Colour & by Typev Light beverage – Table wine:
– Named for grape type in US,
– Named for growing region in Europe
v Sparkling – contains CO2 gas –
Champagne (Growing region in
France)
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Wine …Wine …u Fortified – Brandy or other wine
alcohol added– Sherry, port, Madeira– 20% alcohol– Sweet & various flavours
• Aromatic• Vermouth & Aperitif• May be sweet or dry• Generally consumed before meals or as digestive stimulants• Dubonett
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BEERBEERu Brewed fermented beverage
made from Barley & other starchy
grains flavoured with hopsu 2 - 10 % alcoholu Types:
– Lager – Normally considered Beer
– Ale – Fuller bodied, thicker
– Stout – Dark ale, sweet strong malt flavour
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SPIRIT PRODUCTIONSPIRIT PRODUCTIONu Malting
u Mashing
u Fermentation
u Distillation
u Maturation
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Whisk(e)yWhisk(e)yGeneric name, Celtic term meaning water of life.
Most popular distilled spirit in the world
Production:– fermented mash of grain– Malted barley added to break starch into sugar– Liquid distilled – Aged 3 – 5 years common, 12 – 15 possible– Blended– Varying components will vary taste & name
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Whisk(e)yWhisk(e)y
u Irish – produced from several grains, malt not smokeyu Bourbon – produced primarily from corn
– Aged in charred barrels, can use them only once
– 70 – 90% alcoholu Scotch – malt dried over peat fire, smokey
flavour– Popular during prohibition
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White SpiritsWhite SpiritsGin: Most popular single spirit
– Redistill grain spirits with flavouring agents, usually Juniper Berries
– Easily made
– In London, in early years caused problem with addiction
– During prohibition made in bathtubsv Tasted pretty bad so added other thingsv Was the start of the cocktail
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Rumu Molasses / Bagasse
u Dark / White
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Vodka TequilaVodka Tequila
u Many sources including potatoes
u Lacks colour, odour, & flavour
u Type of cactus (Liliaceous)
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DISTILLATIONDISTILLATION
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u Water – boils at 100 C (212 F)u Ethanol – boils at 78.5 C (173.3 F)u Mixture is heated u Ethanol gas is driven off at lower
temperatureu Gathered in condenser, various
devices added to minimize water vapor from escaping
Distillation
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COMPONENTS OF DISTILLED SPIRITSCOMPONENTS OF DISTILLED SPIRITSu Water
u Ethyl Alcohol
u Congeners
– Acids
– Esters
– Aldehydes
– Fusel Oils
– Mineral Salts Extracts14
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TYPES OF STILLSTYPES OF STILLSu POT STILLS
u COLUMN STILLS
– Also called -
v Continuous Stills
v Patent Stills
v Coffey Stills
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POT STILLSPOT STILLSu The original distillation apparatusu Batch processing methodu Consists of a receptacle into which the liquid can
be placed and heatedu Long, tapered neck attached at the top to collect
the vapours which are formed when the liquid is heated
u A spiral copper tube is attached to this neck and this passes through a cooling medium, usually water
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Pot Stills …Pot Stills …u The decrease in temperature condenses the
vapour to a liquid againu Pot stills are thought by many to produce a better
and more flavourful product and are used for most of the world's finest spirits– Cognac, Armagnac & Calvados brandies, Malt
Scotch Whisky, most Irish Whiskey and some Rums & Liqueurs
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u Generally distill at 65-70% alcohol (2nd distillation, the first is much lower) and this is close to the optimum for fusel oil extraction. Continuous stills generally draw off the spirits at higher proofs
u Fusel oil concentrations are likely to be higher with pot distillation. Esters are concentrated at a level slightly below fusel oils and are drawn off quickly in the "heads" fraction
Pot Stills …Pot Stills …
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u The challenge for the distiller is to include enough of the esters in the middle distillate without including undesirable odorous elements from the heads fraction
u The least volatile elements, those in the "tails" portion, are undesirable since they are low in ethanol and contain heavy, unsuitable flavours & odours. They can, however, be re-distilled to recover whatever ethanol they do contain
Pot Stills …Pot Stills …
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DOUBLE POT DISTILLATIONDOUBLE POT DISTILLATIONThe middle barrel (the alcoholic portion) from the second
distillation becomes the finished product. Cognac brandy & Malt Scotch whisky are distilled in this manner
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COLUMN DISTILLATIONCOLUMN DISTILLATION
u Produces a distilled spirit continuously so long as they are supplied with a spirituous liquid
u The first one invented by Scotsman Robert Stein in 1826 and the design was perfected and patented by Aeneas Coffey, Inspector General of Excise in Ireland, in 1830
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u A very important innovation, relative to the pot still, the ability of the continuous still is to separate the many vapour fractions. The removal of ethanol from what is basically a water alcohol mixture is the basic objective of distillation, but there are many other valuable fractions
u The main advantage is speed and increased productivity
Column Distillation …Column Distillation …
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PROOFPROOF
u Amount of alcohol in final product (Liquor’s alcohol content)
u Usually 2 times the % alcoholu Remainder wateru % alcohol controlled by stopping fermentation
% of initial sugaru The specific gravity is 0.79, a quantity of
alcohol will weigh 79% as much as the same volume of water
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MEASURING ALCOHOL CONTENTMEASURING ALCOHOL CONTENTu The moonshiner’s test
u The proof system:v Proof spiritsv Overproof liquorv Proof numbers
u The US system: – Percentage by volume– 200° is pure alcohol– Proof is twice the % of alcohol
v Thus 90° = 45%26
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Measuring alcohol content …Measuring alcohol content …u The British system: (Bartholomew Sykes) u Percentage by weight
– 100° is proof– 175° is pure alcohol i.e. 75° over proof
v Thus 100° proof = 57.1% alcohol & 42.9% water
– Sells at potable strength of 70° (30° under proof)v Thus 70X 4 = 40%
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– OIML – measures strength at 20°C
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u The French system: (George Guy Lussac) – O° is no alcohol– 100° is pure alcohol
v Thus ° proof = % alcohol
– Measures strength at 15°C
Measuring alcohol content …Measuring alcohol content …
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Beverage is food that is liquid, Consumption varies by brand and type
– Non-alcoholic: Big growth area Flavoured teas, coffees, bottled water, sport drinks, and more ….
– Alcoholic Beverage Industryv Major factor in the world’s economyv Respectable profession in most culturesv Employs millionsv Production is a mixture of science and art
BEVERAGESBEVERAGES
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u Dichotomy of feelings– Promoted by religious groups and condemned by
religions groups
– Doctors recommend it and some condemn it
– People use it and abuse it
– Gives pleasure and heartbreak
Beverage IndustryBeverage Industry ……
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u The French system: (George Guy Lussac) Used since beginning of time
u Discovery unknown – probably berries left in sun– Once process was understood, people began to
ferment many foodsu Grapes were cultivated before 6000 BC – juice
left out to fermentu During renaissance Catholic church was prime
producer of alcohol: Beer, Ale, Wine & Cordialsu Alcoholic beverages were sign of hospitality
Beverage Industry …Beverage Industry …
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Sources:Sources:
• Fermentation:• Sugary mixture + yeast ! ethanol + CO2.
• Distillation:• Capitalizes on the lower boiling point of alcohol (than water).
• The product of fermentation is heated and the vapour cooled.
• Brandy from wine, whiskey from “beer”, Rhum from “molasses”, Schnapps from “potatoes”.
• Fortified wines like sherry and port are blends of wine with extra alcohol to make it 20%.
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…a drink is a drink is a drink…
= =10 - 12 oz. of = 4 oz.table = 1 ounce of
Beer wine 80 proof liquor
This is just a general guideline. It depends on the amount of alcohol in the beverage
The higher the proof, the higher the alcohol content
Although not a definite rule, but more of a general guideline…
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