HSCI 1130 Lecture Notes - Lecture 9: Alcoholic Drink, Distillation, Starch
16 Mar 2019
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Document Summary
Alcohol beverages have around for a long time for both medicinal and non midicinal componen. Beer was consumed by native americans at the time of columbus landing. Fermentation: production of alcohol from sugars through the action of yeast. Cereal grains contain starch which must be converted into sugars by malt before fermentati. When concentration reaches (12-15%) the yeast dies and fermentation ceases. Distillation: evaporation and condensing of alcohol vapours to produce beverages with alcoho then 15% Began in a large scale in us in the 18th century. Proof: alcohol content of a distilled beverage; twice the percentage of alcohol by weight. Divide proof number by 2= percentage of alcohol. Beer: made by adding barley malt to other cereal grains. Hops are added with yeast to give beer its distinctive flavour. Lager: uses type of yeast that settles to the bottom. Ale: yeast is fermented at the top of beer.
