Alcoholic Brews. Preven1on or slowing of neural ac1vity (relaxa1on effect) Increase in dopamine and endorphin produc1on

Transcription

1 Alcoholic Brews Neurologic effects of alcohol: Preven1on or slowing of neural ac1vity (relaxa1on effect) Increase in dopamine and endorphin produc1on Compe11ve inhibi1on of binding of glutamate neurotransmiber

2 Alcoholic beverages require fermenta1on of sugars into ethanol

3 Alcoholic beverages require fermenta1on of sugars into ethanol

4 Fermenta1on for bread, beer, wine, spirits requires yeast Yeast is a fungus: Saccharomyces sugar fungus

5 Two species: Saccharomyces cerevisiae and S. uuvarum; yeasts ferment sugar into ethanol in anaerobic (alcohol free) condi1ons Star1ng sugars: glucose, fructose, sucrose, maltose With sufficient sugar, maximum of 18% alcohol before toxic to yeast

6 Alcoholic beverages that start with sugars Mead = fermented honey and water (sugars too concentrated in straight honey) Wine = technically any fermented fruit juice, but usually specific to grapes unless specifically characterized as date wine or blackberry wine.

7 Wine Mostly made with Vi1s vinifera (Vitaceae) Domes1ca1on 4000 BC in western Asia Cul1vated mainly by gra^ing Hybridiza1on with American species to improve disease and insect resistance Grape fruits = mainly water and fructose Simply collect fruit, bruise, let ferment White and Red wine different varie1es?

8 White wine: A^er crushing, skins removed before fermenta1on Red wine: skins not removed; both skins and juice placed in ini1al fermenta1on chamber White wine can be made from both white and red grapes; red wine only from red grapes

9 Aging in casks (wooden or steel); filtra1on of live and dead yeast once fermenta1on complete Sulphur dioxide or sorbic acid used to kill bacteria Top four wine producing countries:

10 Aging in casks (wooden or steel); filtra1on of live and dead yeast once fermenta1on complete Sulphur dioxide or sorbic acid used to kill bacteria Top four wine producing countries: 1. Italy 2. France 3. Spain 4. U.S.

11 Champagne and other sparkling wine: Addi1on of sugar and yeast to blend of wine before bobling Carbon dioxide from second fermenta1on trapped in boble or added For;fied Wines: Addi1on of dis1lled spirits to wine to increase alcohol concentra1on; more stable, good for long ship voyages Port, sherry, Madeira, vermouth (also flavored with wormwood, Artemesia absinthium)

12 Main ingredient?? Beer

13 Beer Main ingredient? Grains bread and beer opposite sides of same ingredients Barley breads made from sprouted grain that was dried and ground Egyp1ans added dough with this flour to water to make beer Beer as reason for transi1on from hunter gather to farmer?

14 Beer For wine, sugars readily available for yeast consump1on Where/How get sugars to make beer?

15 Beer For wine, sugars readily available for yeast consump1on Where/How get sugars to make beer? Starches must first be enzyma1cally broken down into sugars

16 At least three methods developed for starch breakdown:

17 At least three methods developed for starch breakdown: Small amount of starch chewed prior to fermenta;on (our own saliva contains enzymes that convert starch to sugar); a lidle enzyme can catalyze millions of reac;ons: boiled maize chewed for chicha (South America) boiled manioc root chewed for manioc beer (South America, elsewhere) Enzymes in mold (Aspergillus oryzae) readily grow on cooked rice and breakdown starches Inocula1on with mold to make Chinese chiu, Japanese sake Grain supplies enzyme by par;al germina;on in water followed hea;ng with ungerminated grain (mal1ng)

18 Malted barley Mesopotamia: 1/3 1/2 barley crop reserved for brewing Stored as a flat bread and then soaked in water to make beer

19 900 years ago Innova1on: addi1on of hops to beer in Bavaria Hops: female inflorescence of Humulus lupulus (Cannabaceae) Contain biber alkaloids that delay spoilage of beer (an1microbial), also improve clarity BiBering compounds: humulone and lupulone Aroma from terpenoid compounds (e.g., pinene, limonene, linalool)

20 How to make Beer. 1. Mal;ng (usually barley; some1mes wheat, oats, sorghum, corn, millet) 2. Kilning: Drying and hea1ng 3. Mashing: soak coarsely ground malted grains in hot water to produce wort, a sweet, brown liquid 4. Add hops and boil to release hop flavor, inac1vate enzymes, and kill microbes 5. Fermenta;on: addi1on of yeast and break down of sugars to alcohol for desired amount of 1me; S. cerevisiae used for ale (ferment at room temperature), S. uvarum used for lager (ferment at cold temperature) 6. Matura;on/condi;oning 7. Filtra;on and pasteuriza;on 8. Addi1on of carbon dioxide for carbona1on (lost through filtra1on and pasteuriza1on) 9. Condi;oning

21 Ever had a skunky beer?

22 Ever had a skunky beer? Bright light (blue green wavelengths) interacts with hop acids to form an unstable compound that reacts with sulfur compounds to form a chemical similar to those released by skunks Brown glass absorbs these wavelengths avoid reac1on if boble in brown rather than clear or green bobles

23 Chinese Chiu and Japanese Sake

24 Chinese Chiu and Japanese Sake More similar to beer than wine Mold digests starch in rice Yeast added to rice gruel Mold and yeast act simultaneously Rice gruel added over fermentation period Filtration and pasteurization Chiu: use wheat or rice and several types of mold; fermentation at high temperatures Sake: polished rice and just Aspergillus oryzae; fermentation at low temperatures

25 Dis1lla1on (dis1ll from La1n des1llare, to drip ) Chemistry here? How does it work?

26 Dis1lla1on (dis1ll from La1n des1llare, to drip ) How? Boiling point of alcohol much lower than water cool and condense vapor for liquid with higher alcohol concentra1on Evidence for Mesopotamians using this procedure 5,000 years ago Originally as medicinal beverage water of life aqua vitae 15 th century French wine dis1lled into spoilage resistant brandy 16 th century Holland: Gin made from rye and flavored with juniper berries 1620: Cognac developed in France 1630: Rum made from molasses in English West Indies Late 18 th and early 19 th centuries: dis1lla1on revolu1onized with s1lls Americas: corn whiskey developed by 1780

27 Dis1lla1on process

28 Dis1lla1on process 1. Fruits, grains, other carbohydrates (e.g., potatoes) fermented with yeast to make liquid with alcohol content of 5 12% 2. Liquid heated in chamber that collects alcohol and aroma1c vapors that are collected as a separate liquid 3. Concentrated liquid may be flavored with herbs or spices, aged in wood barrels and alcohol content adjusted with water; clear spirits such as vodka are not aged. Brown spirits such as whiskey are aged in oak barrels, impar1ng color, flavor

29 Scotch malt whisky: Bourbon: Vodka: Brandy: Calvados: Rum: Tequila:

30 Scotch malt whisky: malted barley aged in oak barrels Bourbon: corn, malted barley aged in new charred barrels Vodka: grains and potatoes with no aging Brandy: grapes aged in oak barrels Calvados: apples aged in oak barrels Rum: molasses aged in oak barrels or unaged Tequila: agave aged in oak barrels or unaged