valley spirits lee palleschi owner master distiller cold house vodka n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Valley Spirits Lee Palleschi Owner Master Distiller Cold House Vodka PowerPoint Presentation
Download Presentation
Valley Spirits Lee Palleschi Owner Master Distiller Cold House Vodka

Loading in 2 Seconds...

play fullscreen
1 / 20

Valley Spirits Lee Palleschi Owner Master Distiller Cold House Vodka - PowerPoint PPT Presentation


  • 160 Views
  • Uploaded on

Valley Spirits Lee Palleschi Owner Master Distiller Cold House Vodka. MJC Science Colloquium Tuesday, September 13, 2011. History of Alcohol. Mead, beer and wine have been around for thousands of years. Distilled Spirits have possibly been around for 2,600 years .

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Valley Spirits Lee Palleschi Owner Master Distiller Cold House Vodka' - azia


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
valley spirits lee palleschi owner master distiller cold house vodka
Valley SpiritsLee PalleschiOwnerMaster DistillerCold House Vodka

MJC Science Colloquium

Tuesday, September 13, 2011

history of alcohol
History of Alcohol
  • Mead, beer and wine have been around for thousands of years. Distilled Spirits have possibly been around for 2,600 years.
  • Alcohol has been traded, bought, sold, used for currency, used for medicine and to power vehicles.
alcohol
Alcohol
  • ethanol especially when considered as the intoxicating agent in fermented and distilled liquors
  • C2H5OH – Ethyl Alcohol
the science of alcohol
The Science of Alcohol
  • Beer – fermented grains with hops
    • Starch converted into fermentable sugars by use of enzymes and heat, fermented with yeast
      • Hops are added for aroma and bitter taste
  • Wine – fermented grapes
    • Sugars in grapes fermented with yeast
  • Mead – fermented honey and malt
    • Sugars in honey and malt fermented with yeast
the science of alcohol1
The Science of Alcohol
  • Hops – HumulusLupulus (female flowers)
  • Malt – grain allowed to germinate
  • Starch – (amylum) is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.
the science of alcohol2
The Science of Alcohol
  • Enzymes – Alpha, Beta and Gluco Amylase break glycosidic bonds of starch
  • Sugar – edible crystalline carbohydrates, i.e. Glucose, Fructose, Sucrose
  • Yeast - Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols
the science of alcohol3
The Science of Alcohol
  • Specific Gravity - the density of a substance compared to the density of a reference substance
  • Vaporization point – (boiling point) of an element or compound is a phase transition from the liquid or solid phase to gas phase
the science of alcohol4
The Science of Alcohol
  • Mashing - is the process of combining a mix of milled grain and water, and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
    • There are two main methods –
    • infusion mashing, in which the grains are heated in one vessel
    • decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.[2]
  • Mashing involves pauses at certain temperatures (notably 45 °C, 62 °C and 73 °C), and takes place in a "mash tun" - an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".
the science of alcohol5
The Science of Alcohol
  • Ethanol fermentation - also referred to as alcoholic fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen, ethanol fermentation is classified as anaerobic.
the science of alcohol6
The Science of Alcohol
  • Distillation - is a method of separating mixtures based on differences in their boiling points. Distillation is a unit operation, or a physical separation process, and not a chemical reaction.
simple distillation
Simple Distillation

Lab distillation Column

Basic Pot Still

the science of alcohol7
The Science of Alcohol
  • Fermentation of sugars by yeast
    • Produce many different types of alcohol

Heads ( boiling point starts at 156d F )

Acetaldehyde

Ethyl acetate

Methanol

Diacetyl

Acrolein

Hearts ( boiling point 173.6d F )

Ethyl Alcohol

Tails

Isobutanol

Iso amyl

Propanol