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DEFINATION***

DEFINATION***. “BEVERAGES THAT CONTAIN ETHANOL ” . ALWAYS PRODUCED BY FERMENTATION . BEVERAGES SUCH AS MEAD, WINE, BEER OR DISTILLED SPIRITS ALL USE YEAST AT SOME STAGE OF THEIR PRODUCTION. YEAST + GLUCOSE ALCOHOL(ETHANOL) + CO2. BEER***. ***TOP CROPPING YEASTS***

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DEFINATION***

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  1. DEFINATION*** “BEVERAGES THAT CONTAIN ETHANOL”. ALWAYS PRODUCED BY FERMENTATION. BEVERAGES SUCH AS MEAD, WINE, BEER OR DISTILLED SPIRITS ALL USE YEAST AT SOME STAGE OF THEIR PRODUCTION. YEAST + GLUCOSE ALCOHOL(ETHANOL) + CO2

  2. BEER*** • ***TOP CROPPING YEASTS*** • SO CALLED BECAUSE THEY FORM FOAM AT THE TOP OF THE WORT DURING FERMENTATION FOR INSTANCE SACCHAROMYCES CEREVISIAE, ALSO KNOWN AS "ALE YEAST” • ***BOTTOM-CROPPING YEASTS*** • TYPICALLY USED TO PRODUCE LAGER-TYPE BEERS, THOUGH THEY CAN ALSO PRODUCE ALE-TYPE BEERS. THESE YEASTS FERMENT WELL AT LOW TEMPERATURES. FOR EXAMPLE SACCHAROMYCES PASTORIANUS MADE BY FERMENTING MALT WHICH IS DERIVED FROM THE DIGESTION OF GERMINATED BARLEY GRAINS BY USING BREWER’S YEAST "TOP CROPPING" (OR "TOP-FERMENTING") AND "BOTTOM-CROPPING" (OR "BOTTOM-FERMENTING")

  3. MORE ABOUT BAKER’S YEAST*** ALSO VERY RICH IN ESSENTIAL MINERALS AND B VITAMINS EXCEPT B12. BAKING AND BREWING YEASTS TYPICALLY BELONG TO DIFFERENT STRAINS AND POSSESS DIFFERENT CHARACTERISTICS LIKE: • BAKING YEAST STRAINS ARE MORE AGGRESSIVE AS TO CARBONATE DOUGH IN THE SHORTEST AMOUNT OF TIME POSSIBLE. • BREWING YEAST STRAINS ACT SLOWER BUT TEND TO PRODUCE FEWER OFF-FLAVORS AND CAN TOLERATE HIGHER ALCOHOL CONCENTRATIONS. • WITH THE GENETIC MANIPULATION OF YEASTS, MANY STRAINS OF YEASTS HAVE BEEN MADE. THIS MODIFICATIONS PLUS CHANGES IN THE BREWING PROCEDURES HAVE LED TO DIFFERENT TYPES OF BEERS...

  4. WINE*** SUGARS PRESENT IN GRAPE JUICE ARE CONVERTED INTO ETHANOL BY YEAST DIFFERENT STRAINS OF S. CEREVISIAE STRAIN OF YEAST BEING SELECTED AND USED CAN HAVE A IMPACT ON WINE QUALITY, TASTE AND FLAVOR BUT ALSO… NATURALLY PRESENT IN GRAPE SKINS FERMENTATIONCAN BE DONE WITH THIS ENDOGENOUS "WILD YEAST"

  5. TYPES OF WINE*** *WHITE WINE* JUICE IS TRANSFERRED TO FERMENTATION TANK AND SKINS AND STEMS ARE REMOVED AND CRUSHED AGAIN. JUICE FROM THE SECOND CRUSHING PROCESS IS EITHER ADDED TO INITIAL JUICE OR USED TO MAKE LOWER GRADE WINE. WHITE WINES CAN AGE FOR UP TO FIVE YEARS AFTER WHICH THESE CAN DETERIORATE *RED WINE* SKINS ARE ADDED INTO THE FERMENTATION TANK ALONG WITH THE JUICE. RED COLOUR OF WINE IS FROM THE RED PIGMENT IN THE EPIDERMIS OF THE GRAPE SKIN RED WINES CAN CONTINUE TO AGE FOR 30-40 YEARS

  6. NON ALCOHLIC BEVERAGES*** CONTAINS LESS THAN 0.5% ALCOHOL BY VOLUME COCKTAILS, SODA, JUICES, SPARKLING CIDER etc CONTAIN NO ALCOHOL NON-ALCOHOLIC BEER AND NON-ALCOHOLIC WINE ARE MADE BY UNDERGOING AN ALCOHOL-REMOVAL PROCESS

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