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Alcoholic Beverages
Ethnobotany
| Question | Answer |
|---|---|
| alcohol | ethanol |
| alcohol | soluble in both water and fat, rapidly crosses cellular membranes |
| alcohol consumed | all absorbed by stomach and upper intesine |
| alcohol metabolism | broken down in live to produce CO2 and H2O (linear process... slow) |
| increase alcohol levels in the body | caused when the rate of ingestion greatly exceeds the rate of metabolism |
| ethanol | depressant of the central nervous system (despite initial feelings of euphoria) |
| ethanol | interferes with neuroreceptors and affects multiple brain pathways |
| ethanol | increases GABA sensitivity which prevents neurons from firing and produces a calming affect |
| ethanol's impact on endorphins | levels increase |
| ethanol's impact on dopamine | levels increase |
| ethanol's affects on glutamate | blocks the glutamate receptors which causes the cerebral neurons to slow down or stop sending signals (relaxing the muscles, slurring the speech and impairing memory) |
| Alcohol fermentation | ferment sugar to ethanol and CO2 under anaerobic conditions (process is 47% efficient) |
| alcholic fermentation | also produces long chain alcohols, acetaldehyde, acetic acid, and traces of sulfur-containing compounds |
| monosaccharides or disaccharides | cannot metabolize starch so they must be degraded with an enzyme prior to or during fermentation |
| yeast | requires nitrogen (amino acids) during fermentation |
| yeast | Saccharmoyces sp. |
| Mead | fermented honey and water solution with amino acids and herbs added |
| Mead fermentation | lasts about 6-8 weeks and is at 15-25 degrees Celcius |
| Mead classification | based on the type of honey that is used |
| alcohol poisoning | high level of ethanol in the blood (usually causes a coma before you succumb to the ethanol and die) |
| glutamate | helps with coordination |
| Mead | super sweet |
| wine | fermented fruit juice |
| wine grape | Vitis vinifera (Vitaceae family) |
| grapes | domesticated in w. Asia about 5000 BP |
| grapes | high in frutctose and are a temperature (cool climate) crop |
| grape cultivation | spread from E. Mediterranean region to France, Spain, Portugal and Algeria (also cultivated in Canada, U.S.A., Australia, Argentina, and S. Africa |
| Phylloxera | root aphid (native to U.S.A. and introduced to Europe) |
| root aphid | destoyed V. Vinifera vines in Europe |
| solution to the Phylloxera problem | N. American grapes are resistant to the aphid, so the seeds and cuttings were sent to Europe where they used grafting (a resistant rootstock from U.S.A. was paired with a European wine grape scion) |
| Process of wine making | 1. grapes crushed (white wine - skins excluded from fermenation and red wine - juice + skins) 2. SO2 added to kill bacteria 3. yeast added (although natural yeast are present), and the juice is fermented for 8-10 days (white at 10-15 C and red at 25-30 C) |
| Process of wine making continued | 4. second fermentation (20 days) and the dead yeast cells and particles settle (sediment) 5. filtration to remove yeast after fermentation (does not remove bacteria and add SO2 or sorbic acid) |
| process of wine making continued again | 6. aging for 12-18 mnths or up to 5 years to develop the flavor and use a process called racking 7. bottling |
| racking | transferring the wine to different tanks during aging to remove additional sediments |
| still wine | drink that is just fermented fruit juices (no CO2) |
| sweet wine | drink that is fermented to different points before all the sugar degrades to alcohol |
| dry wine | drink that has gone to completion in the fermentation process |
| champagne | still wine + sugar + yeast (second fermentation in bottle) |
| process to remove the sediment from champagne after second fermentation | bottle is left on angle and the neck is frozen so tha the sediments will settle in the neck and they can eject the sediments and re-cork the bottle |
| beer-making | started about 6000 BP |
| egyptian beer | made from water solution with pieces of dough from sprouted barley flour |
| ice wine | desert wine that is made from grapes that were allowed to freeze on the vine so that the sugar would concentrate |
| alcohol in earlier civilizations | safest thing to drink |
| oak barrels used for aging of wines | "toasted" not charred like Burlough (beer) |
| screw cap | used for sweeter wines |
| early beers | mixture that was fermented by air exposure as the wild yeast fell into the solution (also exposure to bacteria and other fungi) |
| ingredients in modern beer | barley malt, hops, water, adjuncts, and yeast |
| adjuncts | carbohydrates from plants other than barley |
| barley malt | sprouted barley grain that has been dried |
| preferred barley | husks stay on grains when germinating (husks provide filter at bottom of vat and add flavor) |
| barley preferred | high in enzymes to convert starch to simple sugars (fermentation) |
| barley malt production | 1. steep in water for 8-10 hours which initiates germination 2. soak in water for 40 hours and drain 3. germinate barley in germination room for 6 days and turn it to prevent development of fungal infection(aleurone layer releases hydrolytic enzymes) |
| hydrolytic enzymes | convert starch to sugar |
| barley malt production continued | 4. kilning, heat sprouted grain heated to 130-200 C which stops germination and kills seedling and bacteria |
| Hops | Humulus lupulus (Cannabaceae family same as marijuana family) |
| beer production with hops | use female cones from hops vines/shrubs |
| hops | originally added to beer in AD 822 and weren't domesticated until 860 |
| hops | native from W. Europe through Siberia and Japan |
| hops | have a pleasant taste and aroma, contain enxymes that help coagulate unwanted proteins (eliminated cloudiness), and are antibacterial |
| adjuncts | sources of carbohydrates (starch or sugar) |
| adjuncts | unmalted grains (barley, rice, wheat), corn grits, corn syrup or potatoes |
| adjuncts | less expensive than barley malt and less protein than barley malt (reduces cloudiness) |
| brewing | 1. mash - malted barley + adjuncts 2. add acidified water, heat to 68-73 C, let stand for 2-6 hours (enzymes in malt convert starch to sugar and proteins degraded to amino acids) |
| brewing continued | 3. wort filtered (liquid portion from mashing) which included simple sugars, starches, proteins, amino acids, and other carbohydrates and it is filtered through barley husks, bottom of tank 4.boiled to inactivate enzymes, sterilize solution(kill bacteria) |
| brewing continued again | 5. brewing - add hops to boiling wort (particles removed by filtering after brewing 6. transfer cooled wort to fermentation tanks, add yeast 7. fermentation - 7-12 days (most of CO2 released) |
| top fermentation | at room temperature, yeast (S. cerevisiae) rises to top of tank (froth) - produces ales (light), bitters (more hops), and stouts (roasted malt) |
| bottom fermentation | cooler temperatures, yeast (S. uuvarum) sinks to bottom of conical tank - produces lager and Pilsner (more hops) |
| brewing continued again again | 8. green beer (product of fermentation) - aged for 2-3 weekes, insoluble proteins settle, undesirable compunds broken down 9. Pasteurization 10. filtration or centrifugation 11. carbonation 12. bottling |
| pasteurization | sterilization and removes carbonation |
| filtration or centrifugation | removes sediments and carbonation |
| Sake | a traditional rice wine (actually a beer) of Japan |
| polished rice | remove bran, aluerone layer, and germ |
| Sake production | 1.polished rice steamed for 30-60 minutes 2.rice starch is converted to sugar using Aspergillus (fungus) - allow 40 hrs to grow 3.lactic acid and saccaromyces (yeast) added -25 days 4.filtered - cloth 5.matures for 40 days 6.filter and pasteurize again |
| Sake | 18% alcohol |
| Distillation | separation of chemicals based on their different boiling points |
| alcohol | boils at lower temperature than water |
| distillation process | collct alcohol steam, condense (cooling), pur alcohol |
| Whiskey | ferment malted barley (may also have other grains) |
| whiskey distillation | as pure at 99.99% |
| whiskey flavors | differ based on grains added |
| whiskey aging | in barrels as long as 2 years |
| proof | 2 X concentration of ethanol |
| Scotch | barley malt (40%) + grain (60%) (malt kilned over fires fueled by peat moss) |
| Bourbon | 51% corn, <95% alcohol (developed in KY, Bourbon country) - aged at least 2 years in new, charred oak barrels |
| Rye Whiskey | 51% rye, no higher than 80 proof |
| Irish Whiskey | barley malt + wheat + rye (malt not dried over peat) |
| gin | distilled to very high % of alcohol, barley malt + grains - flavored with Juniper cones |
| Vodka | distilled to high % alcohol, malt + grains or potatoes (very little flavor) |
| rum | distilled fermented molasses or sugar cane juic |
| Tequila and Mescal | distilled, fermented Agave "wine" produced since 1521 Spnish introduced distillation to Mexico |
| Tequila | only produced from Agave tequiliana |
| Mescal | produced from A. angustifolia and A. palmeri |
| Tequila and Mescal production | the hearts of the agave are cooked (pine-cone like stem with leaves removed) and the sugars caramelize, then the cooked hearts and mashed and mixed with water and finally fermented and then distilled |
Created by:
Nicolekr
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