Fermented Alcoholic Beverages | Food Technology Lecture

Alcohol is produced by the process of fermentation and hence is classified as a fermented beverage. Fermented alcoholic beverage production from raw materials containing starch has been practised for centuries. Raw materials used in the manufacture of alcoholic beverages allow them to divide into different categories. However, the selection of raw material is also done according to local supply and availability as this is more cost-effective. For example, in the UK, barley is used for the production of malt whiskey and other cereals are used for grain alcohol manufacturing, while in North America corn (maize) and rye are used for the production of whiskey.
This food tech lecture video will provide the viewers with the knowledge of the processing of different types of alcoholic beverages, microbiology and defects associated with them.
**CHAPTERS**
0:00 Introduction
0:14 Glycolysis/Alcoholic fermentation
2:07 Classification of alcoholic beverages
2:40 Beer ingredients
4:14 Brewing of beer
14:25 Beer defects and infections
17:22 Wine processing
25:02 Wine defects and microbial spoilage
26:21 Distilled liquors
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#FoodTechnology #Fermentation #AlcoholicBeverage

[@foodemy]

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[@jayshreesalve8929]

Thank you so much mam this video is very helpful 💯🙏👍

[@foodemy]

Glad you found it useful, Jayshree

[@kalaiselvank30]

Thank you so much Please add some videos related to Food packaging.......

[@foodemy]

Sure 😊. Will do very soon. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@abhiuniverse2328]

Very clear and very understanding 💯

[@foodemy]

Glad it was helpful!

[@Rajankumar-jq6eo]

Yup nice video

[@foodemy]

Thank you so much. If you are not following us on Instagram and Facebook, please click the below link instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@Naveen_2808]

Excellent 😍

[@foodemy]

Glad you like it! Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@sushilchaturvedi1334]

Outstanding,knowledgeable special appreciable for the competitive Examinations as Gate and Net.

[@foodemy]

Thank you so much for the kind words. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@mTl6061]

...need a teacher like this

[@foodemy]

Thank you

[@indranityagi4250]

can't even find words of appreciation thanku .make more videos on food technology plz

[@foodemy]

Thank you for your kind words. Will surely be making more videos

[@youngindia8658]

Really great mam ,please continue

[@foodemy]

Thank you Ajeet!

[@areebarehman4489]

Very helpful.... Thank you!! Do make a video on other fermented product like cheese, yoghurt, etc too.

[@foodemy]

Thank you for your kind words Areeba. We shall try to make videos on the topic you suggested

[@sahanasm3503]

Nice mam 👍👍

[@foodemy]

Thank you Sahana

[@saurabhighag7671]

Very informative👍 ...Good Presentation👌

[@foodemy]

So nice of you. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@thisicharan]

Such an outstanding lecture..Very Useful You ppl are rocking ✌️ Great Skills Good Voice diction Nice Editing You ppl have a longggg way to go....

[@foodemy]

Thanks a ton Saicharan. Keep watching.

[@swaransingh4187]

Thank you mam

[@foodemy]

You are welcome. Thanks your watching Swaran

[@amandeepsingh-pw2jt]

Thank you so much mam this video is very helpful

[@foodemy]

Most welcome 😊 Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@akshitmunjal4684]

Great work, please cover all topics for food microbiology gate xe.

[@foodemy]

Thank you so much. We will try to bring more videos on Food Microbiology. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@akshitmunjal4684]

thank you I really appreciate that. Specifically, I am having difficulty in SERIAL DILUTION TECHNIQUES. Can you please cover it with numerical? As in the gate exam, they are mostly asking numerical's from this portion.

[@foodemy]

We will try to make a video on that.

[@deepaktripathi3840]

Nice idea mam

[@foodemy]

Glad to hear that. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@kocengineering769]

Good work good video mam I think just little bit expansion should be there like NAD+ Overall very good I am grateful

[@foodemy]

Thank you so much for your words and thanks for the suggestion too. If you have any doubts, please DM us on Instagram or Facebook instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@rohitjurasi3834]

Very nice 👌 mam your presentation 👍

[@foodemy]

Thanks a lot. Keep watching Foodemy. If you haven't followed us on Instagram and Facebook, please follow the below links instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@arbinahilal7279]

Very helpful....can you please upload video on food flavors and pigments.

[@foodemy]

Glad it helped. We will try to make a video on the topic which you have suggested. Keep watching Foodemy. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@unpluggedbyrks133]

Great content. I have one doubt as to why we add Carbon dioxide in beer?what is the use of it?

[@foodemy]

Hi Rajat! When the beer is carbonated it tastes different. The gas gives a refreshing sensation to the beer. The carbonation is also responsible for the bubbles that create the foam which is important to retain the beer's temperature. The volume of CO2 inside the beer is related to the foam consistency. Different beer styles have distinct volumes of CO2 required. The average CO2 volume is between 2.2 and 2.6. Some styles can be flatter, like English Ale, and others more carbonated, like the Weiss. Hope this clears your doubt!

[@unpluggedbyrks133]

@@foodemy Thanks. Got it.

[@unpluggedbyrks133]

@@foodemy you have made beer processing looks simple. If u could please make other processing videos as well it would be very helpful for eg tomato, jam etc

[@GURPREETSINGH-vb7yr]

Good video mam..pls cover the food engineering section also from gate xe

[@foodemy]

Thank you so much Gurpreet. We will try to cover the topic which you have mentioned. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@rohitjurasi3834]

Mam lacture Hindi m nhi ho skte kya

[@fluxop4671]

Nice medam love you 💜have a Great job

[@foodemy]

Thank you

[@nithyapriya5014]

ma'am can you mention the best colleges in india which offering msc in wine brewing and alcoholic beverages technology

[@foodemy]

Hi Nithya We do not have a proper idea about this course. We wont be able to suggest any college for you.

[@nithyapriya5014]

Ma'am how the fermentation happens in dosa or idly batter, here we are not adding any cultures to fermente these batter. Ma'am can you please explain this type of fermentation

[@foodemy]

The fermentation of idli and dosa batter is a mixed auto-fermentation. This process does not require the use of additional catalysts (chemicals/ enzyme/starter culture), occurs at ambient temperature, and uses micro-organisms present in the ingredients and those from the air, which bring about the fermentation. A number of wild yeasts together with different types of bacteria are implicated in fermentation. Fermentation is mediated and influenced by both fermenting components, black-gram flour and rice semolina. They provide a good source of micro-organisms and a vigorous fermenting substrate. Microorganisms developed during the pre-soaking of black-gram have a high auto-fermenting ability. Follow us on Instagram, LinkedIn and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial www.linkedin.com/company/FoodemyOfficial facebook.com/FoodemyOfficial

[@nithyapriya5014]

Ma'am so what will be the byproducts of this mixed auto type fermentation (idly batter)

[@armaankaushik1287]

can you make a video for best college for btech food technology

[@foodemy]

Hi Armaan, Every college has its own set of pros, facilities etc. You choose the college which suits you the best. Please go through our recent videos, we have been covering different colleges for pursuing Bachelors in the food science/engineering domain. Stay tuned for more videos!

[@user-ws4tk2kk5h]

Mam mene bsc in CBZ ki hai kya me msc in food technology kr sakta hu krpya btaye our aydi Haa to please koi collage universal bta ye jha se ho sakta hai please mam help kre mujhe koi guide krne vala nhi hai please apna chota bhai janker help krdo mam margdarshn kro please 🙏

[@shrikantmadde6281]

Is this Btech food technology lecture??

[@foodemy]

Hi Shrikant. Yes these are topics of BTech as well

[@deepakmahajan1500]

Hello Smriti 😮😮😋😋💓💓😛😛😛

[@GURPREETSINGH-vb7yr]

Mam, why there is temperature diff. In case of red and white wine and what is adv. Of that?

[@foodemy]

For red wine, fermentation temperature is generally in 20℃ to 27℃, which is optimal temperature for color and tannin extraction. The fermentation temperature of white wine is generally lower than that of red wine, mostly between 12 ℃ and 21℃. Lower fermentation temperatures slow the fermentation of the wine and help in preserving the fruity characteristics of the grapes themselves. For many aromatic white wines that are fermented at lower temperatures, the entire fermentation process may last for several months. Apart from it, depending on the grape variety and other characteristics of each region, the winemaker can also choose the appropriate fermentation temperatures, so as to produce a specific style of wine. Follow us on Instagram and Facebook for more exciting content, discussions, guidance and much more. instagram.com/FoodemyOfficial facebook.com/FoodemyOfficial

[@GURPREETSINGH-vb7yr]

@@foodemy thank you mam for the best explanation

[@tiavicky3170]

Mam, how much amount of yeast is added in the fermentation step in processing of beer..

[@kirtiballabh8659]

Mam content to achw the but apka face expression bekar ... Improve it..like a teacher

[@foodemy]

Hi Global Point. Happy to know that you liked the content. Can you tell us more about the facial expressions a teacher makes?

[@swaransingh4187]

Thanks mam

[@foodemy]

You are welcome. Thanks your watching Swaran