Licuor Fermentation

7/29/2019 Licuor Fermentation

1/39

Maria Camila Forero

Maria Camila Marin

Angela Mugno

*

Nicolas Vera

Miguel Ruiz

Maria Alejandra Muoz


2/39

*

*Fermentation technology is the oldest ofall biotechnological processes. The term is derivedfrom the Latin verb fevere, to boil

*The appearance of fruit extracts or malted grain

acted upon by yeast, during the production ofalcohol.

*Fermentation is a process of chemical changeby organisms or their products, usually producingeffervescence and heat.

* Microbiologists consider fermentation asany process for the production of a product bymeans of mass culture of micro organisms'


3/39

*


4/39

*

* It is assume that in the

Neolitic period beer was

pruduce because there

were found beer jars.

*In Mesopotamia betweenthe years 7,000 to 6,000

B. C wine and beer were

produce and drink.

*By the 7000 B.C in China

there were wine wars


5/39

* In the 3,500 B. C. the

egipcians evidence in

draws the produccion ofwine, beer and bread

* In egypt they used A

beverage distilled from

rice meal known as Sura

between 3000 BC - 2000BC.

* In Greece in 2000 BC the

first alcoholic drink was

obtained which was

made by fermentinghoney with alcohol.

However, by 1700 BC,

wine was produce and

also into religious rituals


6/39

*Mezcal, pulque oroctli, beer, chichi,

Cauim this were the

official beverages of

Latinamerica ancient

civilicizations one of

the main ingredients

was saliva.


7/39

*

1. Breakdown sugars toalcohol and carbon

dioxide.

2. Usually yeastmetabolizes the sugar

(glucose) to produce 2

compounds, ethanol

and carbon dioxide

3. Glucose divides into 2pyruvate then

Acetalhyde to finally

become ethanol.


8/39

4. The alcoholicfermentation cant not

go higher than 10-14%

or yeast will die. So

there have to be

distillation.

5. The dilute solution ofethanol its heated and

components other than

ethanol, including

water, esters, and

other alcohols, are

collected in the

condensate, whichaccount for the flavor

of the beverage.


9/39

*


10/39

All around the world beers are brewed, using a process based

on a simple formula. The key to the beer making process is

malted grain, depending on the region traditionally barley,wheat or sometimes rye.


11/39

*The Malt is made by

allowing a grain to

germinate, after whichit is then dried in a

oven and sometimes

roasted. The

germination process

creates a number ofenzymes,( notably

alfa-amylase and beta-

amylase) which will be

involved in converting

the starch in the grain

into sugar.

*Depending on theamount of roasting,

the malt will take ondark colour andstrongly influence thecolour and flavor ofthe beer. It isimportant to mentionthat this process cannot be done at home.


12/39

*This work is basically divided in 7 steps that are :

1. Mashing.2. Lautering.

3. Boiling.

4. Fermenting.

5. Conditioning.6. Filtering.

7. Filling.


13/39

*

*In this process of mixing milled grain (usually

malted grain) with water, and heating this

mixture up with rests at certain temperatures

allows the enzymes in the malt to break downthe starch in the grain and become sugars,

which is called maltose.


14/39

*

In this second step consists of the separation ofthe extracts won during mashing from thespent grain. It is achieved in either a lautertun, a wide vessel with a false bottom, a plate-and-frame filter designed for this kind ofseparation. Lautering has two stages: the firstone is the wort run-off, during which theextract is separated in an undiluted state fromthe spent grains, and sparging, in which

extract which remains with the grains is rinsedoff with hot water.


15/39

The mash filter is a plate-and-frame filter, where the empty

frames contain the mash, including the spent grains, and have

a capacity of around one hectoliter. The plates contain a

support structure for the filter cloth, then plates, frames,and filter cloths are arranged in a carrier frame like so:

frame, cloth, plate, cloth, with plates at each end of the

structure. Newer mash filters have bladders that can press

the liquid out of the grains between spargings, where the

grain does not act like a filtration medium in a mash filter.


16/39

*

Boiling the won extracts, that are called wort,ensures its infertility, and it does prevents a lot ofinfections that may appear . During the boil hopsare added, which contribute bitterness, flavor, and

an special aroma compound the to beer, and, alongwith the heat of the boil, causes proteins in thewort to clot and the pH of the wort to fall.

Finally, in its last part the vapors produced duringthe boil volatilize off flavors, including dime thylsulfide precursors.


17/39

*The boil must be conducted so that is it even and intense.

The boil lasts between 50 and 120 minutes, depending on its

intensity, the hop addition schedule, and volume of wort the

brewer expects to evaporate.


18/39

*

Fermentation, (In a modern talk )as a step in the brewing process,starts as rapidly as yeast is added to the cooled wort, also is at thispoint where the product is first called beer. It is during this stage thatsugars won from the malt are metabolized into alcohol and carbondioxide. Tanks of fermentation come in all sorts of forms, fromenormous tanks which can look like storage silos, to five gallon glasscarboys in a home brewer's closet.

Most breweries today use cylindroconical tanks, or CCTs, have a conicalbottom and a cylindrical top. The cones usually open to a 60 anglethat will allow the yeast to flow toward the cones apex, but is not sosteep as to take up too much vertical space. CCTs can handle bothfermenting and conditioning in the same tank. Finally , the yeast andother solids which have fallen to the cones apex can be simply flushedout a port at the apex.


19/39

After high kraeusen a bung device (German:

Spundapparat) is often put on the tanks to

allow the CO2 produced by the yeast to

naturally carbonate the beer. This bungdevice can be set to a given pressure to

match the type of beer being produced. The

more pressure the bung holds back, the more

carbonated the beer becomes.


20/39

*

At this point sugars in the fermenting beer

have been almost completely digested, thefermentation decreases and the yeast starts to

settle to the bottom of the tank. At this point,

the beer is cooled to around freezing, which

encourages settling of the yeast, and causes

proteins to coagulate and settle out with the

yeast. During period, time pressure is

maintained on the tanks to prevent the beer

from going flat.


21/39

*

Filtering the beer stabilizes the flavor, and gives beer itspolished shine and brilliance. Not all beer is filtered.

This step comes in many types. Many use pre-made filtrationmedia such as sheets or candles, while others use a fine

powder made of, diatomaceous earth, also called kieselguhr,which is introduced into the beer and re-circulated pastscreens to form a filtration bed.

Filters range from rough filters that remove much of theyeast and any solids left in the beer, to filters tight enough tostrain color and body from the beer. Normally used filtrationratings are divided into rough, fine and sterilebeer.


22/39

*

*Packaging or Filling is putting the beer into the

containers in which it will leave the brewery.Usually this means in bottles and kegs, but it

might include cans or bulk tanks for high-

volume customers


23/39


24/39

It is a staple food

*

*


25/39

*

*Bread-making is one of the oldest examples of biotechnology, with

accounts of leavened bread dating from ancient Egypt (4,000 BC).

* In the United Kingdom, bread is traditionally made from a dough of

wheat flour, water, salt and possibly fat, depending upon the

recipe. This forms a matrix in which yeast is trapped. Amylases in

the moistened flour convert starch to glucose, which nourishes theimmobilized yeast cells.


26/39

* In addition, the yeast requires a source of nitrogen. Peptones and

amino acids are provided by partial hydrolysis of flour proteins

(collectively termed gluten). The yeast's anaerobic respiration

generates carbon dioxide and alcohol.

*Gluten contributes to the elasticity and plasticity of the dough,

ensuring that the carbon dioxide remains trapped as it enlarges the

air bubbles within the dough, causing it to rise.

*This outline protocol may be used to investigate the effect of

various recipe components which modify either flour proteins orenzyme activity.


27/39

*Biotechnology includes the application of a wide variety of

biological, biochemical, bioengineering, genetic, microbiological

and control techniques.

*The baking of yeast-leavened and sourdough breads represents oneof the oldest biotechnical processes, together with the brewing of

beer, sake and wine, and the production of yoghurt and cheese, etc.

*A modern baking process may take advantage of biotechnology in its

widest sense, from the improvement of cereal grains and starter

cultures by recombinant DNA technology, through the use ofenzymes as processing aids, to application of the most advanced

batch and continuous fermentation technologies.


28/39

*Flour

*Liquids

*Leavening

*Yeast

*


29/39

*

*Is the one that providesthe final structure to thebread

water-soluble porteingroups:

* Albumin

*Globulin

* Proteoses

Water- insoluble proteingroups:

* Glutenin

* Gliadin

*When flour is mixed with water,the water-soluble proteins

dissolve, leaving the glutenin and

gliadin to form the structure of the

resulting bread


30/39

*Water is used to form the flour into a paste or dough.

*


31/39

*

*Process of adding gas to a dough.

*Causes the dough to rise.

*Principle: air or gas expands, orincreases in volume, when heated.


32/39

*

*Saccharomyces

cerevisiae

*Ferments

carbohydrates in the

flour, including anysugar, producing

carbon dioxide.


33/39

* Biochemists consider fermentation as an energy-

generating process in which organic compounds act both as

electron donors and acceptors'; hence fermentation is an

anaerobic process where energy is produced without theparticipation of oxygen or other inorganic electron acceptors

*. In biotechnology, the microbiological concept is widely

used.

* MICRO-ORGANISMS* Several species belonging to the following categories of

micro-organisms are used in fermentation processes:

*PROKARYOTIC Unicellular: bacteria, cyanobacteria

multicellular: cyanobacteria* EUKARYOTIC Unicellular: yeasts, algae

multicellular: fungi, algae


34/39

*

*Y i f d ilk d hi h l b h


35/39

*Yogurt is a fermented milk product which was apparently brought toTurkey by the mongols millenia ago.

* It is produced by adding a "starter" of active yogurt containing a

mixed culture of Lactobacillus bulgaricus and Streptococcusthermophilus.

*These produce lactic acid during fermentation of lactose. The lacticacid lowers the pH, makes it tart, causes the milk protein to

thicken and acts as a preservative since pathogenic bacteria cannotgrow in acid conditions.

*The partial digestion of the milk when these bacteria ferment milkmakes yogurt easily digestible.

* In addition, these bacteria will help settle GI upset including thatwhich follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.


36/39

*

*Proper incubation temperature:

*Lactobacilli and Streptococcus thermophilus arethermophilic bacteria, meaning they prefer

elevated temperatures for growth.*At such temperatures (50 C, in this case)pathogenic or putrifactive bacteria are inhibited.However, even these thermophilic bacteria arekilled if exposed to temperatures over55oC

(130o F), and do not grow well below 37oC (98oF).*Choose a 50C for the proper growth.


37/39

*Yogurt is preserved by its acidity which inhibits

the growth of putrefactive or pathogenic

bacteria. With lids intact, this yogurt will keep

at least a month or two in the refrigerator.After that time, especially if your refrigerator

is on the "warm" side, a layer of non-

pathogenic white mold may form on the top.

Merely lift off the mold with a fork, discard,

and use the yogurt for cooking.

*


38/39

*

* The presence of lactic acid, lacticacid produced duringfermentation is responsible forthe bitter taste and to improvethe microbiological stability andfood safety. This lactic acidfermentation is responsible forthe bitter taste of dairy products

such as cheese, yogurt and kefir.The fermented lactic acid alsogives a bitter taste to thefermented vegetables such astraditional pickles andsauerkraut. Sugar sprouts areconverted into lactic acid andused as a preservative


39/39

*

* http://www.buzzle.com/articles/history-of-alcohol.html

* http://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/the_history_of_alcohol_fermentation.html

* http://elfacto.com/alcoholic-fermentation-process/

*http://www.ncbe.reading.ac.uk/ncbe/protocols/PRACBIOTECH/breaddough.html

* http://www.biotecharticles.com/Others-Article/Uses-of-Biotechnology-in-the-Food-Industry-126.html

* http://ccr.ucdavis.edu/biot/what/index_new.shtml

* http://www.ncbi.nlm.nih.gov/pubmed/9636290
http://www.buzzle.com/articles/history-of-alcohol.htmlhttp://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/the_history_of_alcohol_fermentation.htmlhttp://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/the_history_of_alcohol_fermentation.htmlhttp://elfacto.com/alcoholic-fermentation-process/http://elfacto.com/alcoholic-fermentation-process/http://elfacto.com/alcoholic-fermentation-process/http://elfacto.com/alcoholic-fermentation-process/http://elfacto.com/alcoholic-fermentation-process/http://elfacto.com/alcoholic-fermentation-process/http://elfacto.com/alcoholic-fermentation-process/http://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/the_history_of_alcohol_fermentation.htmlhttp://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/the_history_of_alcohol_fermentation.htmlhttp://www.streetdirectory.com/food_editorials/beverages/alcoholic_drinks/the_history_of_alcohol_fermentation.htmlhttp://www.buzzle.com/articles/history-of-alcohol.htmlhttp://www.buzzle.com/articles/history-of-alcohol.htmlhttp://www.buzzle.com/articles/history-of-alcohol.htmlhttp://www.buzzle.com/articles/history-of-alcohol.htmlhttp://www.buzzle.com/articles/history-of-alcohol.htmlhttp://www.buzzle.com/articles/history-of-alcohol.html

Documents

Licuor Fermentation