CSH 4630 Lecture 1: Spirits, Beers, and Brews Notes
26 Aug 2016
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Processing the raw materials: plants store carbohydrates in one of three different forms: Sugars (grapes, sugar cane: water soluble, easy to extract just needs to be crushed. Starch (grains and potatoes) barley, rye, wheat, corn: must be processed and converted to sugars. Alcoholic fermentation can be accelerated by yeast: the end result is that it will produce two outcomes: Flavors (not wanted on neutral flavored spirits: principles of alcoholic fermentation: The yeast consumes the sugar and produces alcohols and congeners, carbon dioxide and heat. One major concern is the amount and quality of congeners: congeners are things that create flavors, but are not always desirable. In the alcoholic beverages industry, congeners are substances other than alcohol that are produced during fermentation. These substances include all amounts of chemicals such as other alcohols such as methanol, acetone, acetaldehyde, esters, tannins, and aldehydes.
