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Lecture 9

HSCI 1130 Lecture Notes - Lecture 9: Alcoholic Drink, Distillation, Starch


Department
Health Sciences
Course Code
HSCI 1130
Professor
Blake
Lecture
9

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History:
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
Fruits+yeast= fermentation will begin
Cereal grains contain starch which must be converted into sugars by malt before fermentati
Yeast has a limited tolerance for alcohol
When concentration reaches (12-15%) the yeast dies and fermentation ceases
EX: beer
Distillation: evaporation and condensing of alcohol vapours to produce beverages with alcoho
then 15%
First used in arabia around 800AD
Introduced into Europe in about 10th century
Began in a large scale in US in the 18th century
EX; moon shine vodka, fruity wines
Proof: alcohol content of a distilled beverage; twice the percentage of alcohol by weight
90-proof whiskey is 45% alcohol
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
Produced domestically by foreign-owner brewers
Types:
Lager: uses type of yeast that settles to the bottom
Ale: yeast is fermented at the top of beer
Beer manufacturers:
Domestic beer market in Canada is domesticated by Foreign-owned
Chapter 9: Alcohol
Tuesday, March 20, 2018
4:21 PM

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nents
entation can begin
lcohol content higher

Only pages 1-3 are available for preview. Some parts have been intentionally blurred.

Domestic beer market in Canada is domesticated by Foreign-owned
Largest fully owned canadain breweries control about 5.5% of the canadain market
Wine: fermented from grapes
Produced by both small and large wineries
12%-15% alcohol but most likely 12%
Factors include: temperature, air, good weather, cultivation and careful monitoring of fermentati
Increased consumption in the past35 years
Wine varieties:
Generic vs. Varietals: determined by type of grapes ad flavour
Red vs. White
Sweet vs. Dry
Sparking wines
Fortified wines: alcohol content near 20% created through distilation
Distilled spririts: clear tasetless, nealyr pure alcohol (up to 190proof)
Sold as everclear used in research
Ethanol used on comercial products in gasoline, additive, cleaners, solvent
Used to make various beverages :
Gin: juniper berries used in distillate fi8lters
Vodka: mixture of grain neutral spirits and water
Contains relatively few congeners(colour and flavour changers)
Whiskey: distilled fermented malted barley
Distilled at a low proof (160) and so contains more congeners and some flavour from the grain
Rye whiskey, corn whiskey(bourbon), blended whiskey
Usually aged for at least two years
Created by 1858 hiram walker
Liqueurs and cordials:
Alcohol content from 20-25 percent
Made form brandy mixted with flovours from herbs berries or nuts
Made from flavoured dilutable grain neutral spirits
Prohibition introduced smuggling canadain and scotch whiskey
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