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BEER- TYPES, PRODUCTION
& SPOILAGE
PALLAVI DHOTRA
ROLL NO. 06ROLL NO. 06
FOOD SCIENCE & TECHNOLOGY
INTRODUCTION
�Beer is the world’s oldest & most widelyconsumed alcoholic beverage.
� It is 3rd most popular drink after water &tea.
�The process of making beer is known as�The process of making beer is known asbrewing.
�Beer is produced by fermentation ofstarches derived from cereal grains.
�The alcoholic strength of beer is usuallyaround 4% to 6% alcohol by volume (ABV).
TYPES OF BEER
BEER
ALES
PALE ALE
MILD ALE
STOUT
LAGER
LIGHT LAGER
DARK LAGER
INGREDIENTS FOR BEER PRODUCTION
�Malt
�Hops
�Brewer’s Yeast�Brewer’s Yeast
�Brewing Water
�Adjuncts
BREWING PROCESSMalting
Mashing
Filtration
Kettle boiling
Hops addition
Cooling Cooling
Fermentation
Cooling
Ageing & Clarification
Secondary fermentation
Carbonation
Packaging & pasteurization(at 60°C for 30 mins)
MALTINGBarley
Cleaning
Sorting
Large Medium Small Animal feed
Steeping in water Steeping in water
(at 12-15°C for 2-3 days)
Germination
Drying of malt (at 71-92°C)
Curing of malt
(at 80°C for 5 hours)
Grind to coarse flour
MASHING
�Mashing is the process where cereal grist ismixed with hot water to extract sugar forfermentation.
�The product of mashing is termed as sweet wort.
�The process of mashing involves:-�The process of mashing involves:-
i. Dissolving the substances in the malt thatare soluble in warm water.
ii. Rendering the substances which areinsoluble in their natural state or solublethrough enzymatic action.
WORT FILTRATION
� The process of separating the liquid part ofmash (wort) from the undissolved part (thespent grain) is called lautering.
� Two types of equipments are used to separatewort from mash solids, these are:-
i. Lauter Tun:- It is a vertical cylinder with a largediameter to depth ratio and fitted into the tunis a wort collecting system.
ii. Mash Filters:- The mash filters consists of aseries of alternating plates and roller frames inwhich a filter of polyethylene or polypropyleneis suspended.
WORT BOILING & HOP ADDITION
� Wort boiling involves open top vessels, operating atatmospheric pressure, which exploits thermosyphoncirculation to keep the wort well agitated.
� During boiling hops are added which impart flavor,aroma and bitterness to the beer.
� The objectives of wort boiling are:-� The objectives of wort boiling are:-
i. Enzyme inactivation
ii. Wort sterilization
iii. Protein coagulation (hot break formation)
iv. Hop extraction
v. Water evaporation
vi. Flavor compound formation
vii. Undesired volatile evaporation
HOP SEPERATION & COOLING
�After boiling, wort is passed through hopseparator to remove both hops andprecipitated proteins (trub).
�The wort is cooled to 10-15°C, in a plate heatexchanger.exchanger.
�During cooling process, proteins and tanninsare precipitated as fine coagulum referred toas the ‘ cold break’.
�During cooling the oxygenation of the wort iscarried out to permit the yeast to fermentefficiently.
FERMENTATION
� After cooling the wort is ready for fermentation & ismoved to fermenter.
� Brewer’s Yeast is inoculated into the cooled wort.
� For ale production Saccharomyces cerevisiae is inoculated &for lager production Saccharomyces uvarum is inoculated.
� As fermentation proceeds specific gravity is decreaseddue to the utilization of carbohydrates by the yeastdue to the utilization of carbohydrates by the yeast
� There is production of ethanol and other compoundswith density less than water.
� Carbon dioxide is also evolved during fermentationwhich is utilized for carbonation.
� When yeast settles down, the beer obtained is calledGreen Beer which is subjected to another storage tankhaving temperature 0-2°C. This stage is called fassing.
AGEING & FINISHING
� Ageing involves the storage of beer in vats havingtemperature 0°C, during which beer is mellowedor matured.
� Finishing involves the clarification of beer toremove residual yeast & residual protein-tannincomplex.complex.
� Hops are also added to retain the flavor
� Secondary fermentation is done if required as apart of ageing to make beer fully carbonated.
� After final fermentation beer is packed in cans &bottles and is pasteurized at 60°C for 30 minutes.
SPOILAGE OF BEER
� Beer spoilage is caused due to following reasons:-
i. Spoilage caused by bacteria:- lactic acid bacteria,acetic acid bacteria, Zymomonas anaerobia,
Pediococcus cerevisiae causes beer spoilage.
ii. Spoilage caused by wild yeast:- wild yeast causesspoilage at any level of beer production, suchspoilage at any level of beer production, suchyeasts are- Saccharomyces diastaticus, Candida lambica,
Dekkera intermedia. In production of ales,Saccharomyces uvarum acts as a wild yeast where asin production of lagers Saccharomyces cerevisiae actswild yeast.
REFERENCES
� Pandey V.K, Pandey A, Biotechnology :Food Fermentation,
Volume II, Educational Publishers & Distributors.� Marwaha S.S, Arora J.K, Food Processing : Biotechnological
Applications, Asiatech Publishers Inc.
� Bagchi S.N, Sharma A, Food & Beverage Service, Aman Publications.Publications.
� http://www.wikipedia.org/wiki/beer&eizdEfs
� http://www.studentsguide.in/microbiology/industrialmicrobiology/steps-in-beerproductiom.htm
� http://www.ifrn.bbsrc.ac.uk/saftey/comicro/beer.25pdf
THANK YOUTHANK YOU