Fermented alcoholic beverages are consumed all over the world. In some country the use of a particular beverage has been passed down from ancient times, some of the alcoholic beverages is explained here:
1. Wine: wine is the product made by the normal alcoholic fermentation of the juice of ripe grapes (vitis vinifera ). Relatively small enounce of wine are made from apples, raisins, black berries, peaches, cherries, orange, currents, apricots, grape fruit, pomegranates, raspberries, pears, honey and straw berries. The wine made from the fruits is named after the fruits, for example apple wine.
2. Whiskey: Whiskey is an alcoholic distillate from the fermented mash of grains. Whiskey is obtained from a fermented mash. After several distillation of mash the low wines are resulted. Further distillation straight whisky. At first several principles are present, wines makes whiskey harsh and unpalatable. The whiskey is aged in charred oak containers. At first whisky is colourless , the colour develops during the aging process. A continued distillation of high wines results in the fermentation of neutral spinets, which are used in blended whiskies and cordials.
3. Rum: Rum is an alcohol distillation from the fermented juice of sugarcane syrup, sugarcane molasses or other sugarcane byproduct. Rum is manufactured and used in general in those countries which grew sugarcane or export molasses or other sugarcane products. It possesses a characteristic flavor, aroma and colour. The flavor and aroma improve with aging. Rum contains about 41% alcohol. Rum is usually aged in charred white oak barrels. Rum may be used in the perspiration of ice-cream, candies in the curing of tobacco, as a beverage and as medicinal.
4. Brandy: Brandy is distillate form of wine. It is also distillate from the remounted juice of various fruit. The best brandy is made in France known as cognac. The other French brandies are known as annoyance. The finest grades of brandy are made from white wines. The brown colour of brandy is coloured with caramel. It contains about 65 to 70 percent alcohol. Apple brandy is known as apple jack.
5. Gin: It is obtained by distillation from a fermented mash of malt or raw grain. The finest gin is distillated from a malt of barley and rye. It requires several distillation. The flavor of gin and any medicinal value are due to oil of jumper.
Application of fermentation in industries
Beside alcohol, other products are also formed by process of fermentation. The product produced depends upon the nutrient medium. Main products are n-propanol, butanol, phenyl ethanol, amyl alcohol, glycerol, lactic acid, acetic acid, pyruvic acid, succinic acid, ethyl acetate, caporic acid, etc. Yeast is also used as animal feed, yeast extract, food supplements and vitamins. Some of important industrial use of fermentation are:
1. Organic acid
a) Citric acid produced in commercial scale from fermenting molasses or purified glucose syrup from maize using Aspergillus niger as microorganism. This fungus also produces gluconic acid.
b) Lactic acid is produced using thermotolerant or thermophilic lactic acid bacteria.
c) Acetic acid most important acid, is produced by the fermentation of carbohydrates
1. Wine: wine is the product made by the normal alcoholic fermentation of the juice of ripe grapes (vitis vinifera ). Relatively small enounce of wine are made from apples, raisins, black berries, peaches, cherries, orange, currents, apricots, grape fruit, pomegranates, raspberries, pears, honey and straw berries. The wine made from the fruits is named after the fruits, for example apple wine.
2. Whiskey: Whiskey is an alcoholic distillate from the fermented mash of grains. Whiskey is obtained from a fermented mash. After several distillation of mash the low wines are resulted. Further distillation straight whisky. At first several principles are present, wines makes whiskey harsh and unpalatable. The whiskey is aged in charred oak containers. At first whisky is colourless , the colour develops during the aging process. A continued distillation of high wines results in the fermentation of neutral spinets, which are used in blended whiskies and cordials.
3. Rum: Rum is an alcohol distillation from the fermented juice of sugarcane syrup, sugarcane molasses or other sugarcane byproduct. Rum is manufactured and used in general in those countries which grew sugarcane or export molasses or other sugarcane products. It possesses a characteristic flavor, aroma and colour. The flavor and aroma improve with aging. Rum contains about 41% alcohol. Rum is usually aged in charred white oak barrels. Rum may be used in the perspiration of ice-cream, candies in the curing of tobacco, as a beverage and as medicinal.
4. Brandy: Brandy is distillate form of wine. It is also distillate from the remounted juice of various fruit. The best brandy is made in France known as cognac. The other French brandies are known as annoyance. The finest grades of brandy are made from white wines. The brown colour of brandy is coloured with caramel. It contains about 65 to 70 percent alcohol. Apple brandy is known as apple jack.
5. Gin: It is obtained by distillation from a fermented mash of malt or raw grain. The finest gin is distillated from a malt of barley and rye. It requires several distillation. The flavor of gin and any medicinal value are due to oil of jumper.
Application of fermentation in industries
Beside alcohol, other products are also formed by process of fermentation. The product produced depends upon the nutrient medium. Main products are n-propanol, butanol, phenyl ethanol, amyl alcohol, glycerol, lactic acid, acetic acid, pyruvic acid, succinic acid, ethyl acetate, caporic acid, etc. Yeast is also used as animal feed, yeast extract, food supplements and vitamins. Some of important industrial use of fermentation are:
1. Organic acid
a) Citric acid produced in commercial scale from fermenting molasses or purified glucose syrup from maize using Aspergillus niger as microorganism. This fungus also produces gluconic acid.
b) Lactic acid is produced using thermotolerant or thermophilic lactic acid bacteria.
c) Acetic acid most important acid, is produced by the fermentation of carbohydrates
2. Amino acids
Commercial production of number of amino acids is being done using fermentation technology. Out of 20 naturally occurring amino acids, twelve are produced by industrial fermentation or enzyme conversion.
3. Vitamins
Vitamins can be synthesized by chemical processes or biological means. Riboflavin is produced from the fungus Eremothecium ashbyii where vitamin B12 is chiefly synthesized from Streptomyces griseus. Streptomyces also produces antibodies. During fermentation process, change in the operational conditions may lead to the production of vitamin rather than antibiotics.
4. Enzymes
Several thousand enzymes possessing different substrate specificities are now known. The bulks of enzymes used commercially are obtained from microbial, sources, and are produced by fermentation processes. Enzymes from microbial, rather than plant or animal, sources are usually used because of their availability, grater stability and their variety and case of genetic manipulation. The industrial enzymes are produced from different species of bacteria and fungi.
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