a presentation on fermented and unfermented beverages

8/4/2019 A Presentation on Fermented and Unfermented Beverages

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A presentation on fermented

and unfermented beverages

R .Nagaraj mehtry


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Fermented beverages

Fruit juices which have undergone alcoholicfermentation by yeasts include wine, champaigne,port, sherry, tokay, muscat, Perry, orange wine, berrywine, nira and cider.

. Wine - are mostly made from grapes, but nowadaysany fruits in season like pineapple, mango etc., is alsobeing made into wine. Wine makers crushed the fruitand then ferment the juice. Wine is aged for 4 years orlonger. Most wine has an alcohol content of 8% to 20%.

Wine may be red or white or rose (pink). It can also besweet or dry( unsweet ). It can be served chilled or atroom temperature.


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flowchart for processing of wine


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Unfermented beverages

Fruit juices which do not undergo alcoholic fermentationare termed as unfermented beverages. They includenatural and sweetened juices, RTS, nectar, cordial(Squash(drink), an extremely sweet non-alcoholic fruit flavoureddrink concentrate that is diluted with water to taste,popular in the UK, France, Australia, India, New Zealandand South Africa.), squash, crush, syrup, fruit juiceconcentrate and fruit juice powder. Barley waters(Barleywater, usually flavoured with lemon or other fruit, is atraditional Britishsoft drink. It is made by boiling

washed pearl barley, straining, then pouring the hot waterover the rind and/or pulp of the fruit, and adding fruit juiceand sugar to taste) and carbonated beverages are alsoincluded in this group.
http://en.wikipedia.org/wiki/Squash_(drink)http://en.wikipedia.org/wiki/Squash_(drink)http://en.wikipedia.org/wiki/Squash_(drink)http://en.wikipedia.org/wiki/Squash_(drink)http://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Soft_drinkhttp://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Pearl_barleyhttp://en.wikipedia.org/wiki/Pearl_barleyhttp://en.wikipedia.org/wiki/Pearl_barleyhttp://en.wikipedia.org/wiki/Pearl_barleyhttp://en.wikipedia.org/wiki/Soft_drinkhttp://en.wikipedia.org/wiki/Pearl_barleyhttp://en.wikipedia.org/wiki/Pearl_barleyhttp://en.wikipedia.org/wiki/Soft_drinkhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Squash_(drink)http://en.wikipedia.org/wiki/Squash_(drink)


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Pear barley


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Carbonated beverages


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FRUITBEVERAGE

SQUASH

This is a type of fruit beveragecontaining at least 25 per cent fruit juiceor pulp and 40 to 50 per cent total

soluble solids, commercially. It alsocontains about 1.0per cent acid and 350ppm sulphur dioxide or 600 ppmsodium benzoate. It is diluted beforeserving.

Mango, orange and pineapple are used

for making squash commercially. It canalso be prepared from lemon, bael,papaya, etc. using potassiummetabisulphite (KMS) as preservative orfrom jamun, passion-fruit, peach, plum,raspberry, strawberry, grapefruit, etc.

with sodium benzoate as preservative.

Amla squash


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FLOWCHART FOR PROCESSING OF SQUASH


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READY-TO-SERVE (RTS)

This is a type of fruit beverage which contains

at least 10 per cent fruit juice and 10 per cent

total soluble solids besides about 0.3 per cent

acid. It is not diluted before serving, hence it is

known as ready-to-serve (RTS).


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RTS

MANGO


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NECTAR

This type of fruit beverage contains at least

20 per cent fruit juice / pulp and 15 per cent

total soluble solids and also about 0.3 per

cent acid. It is not diluted before serving.


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S. No.Fruit Juice / Pulp (%) Quantity of water required (litre)

1. Mango 20

Quantity of finished product (litre) Quantity of (juice (litre)

+ sugar (kg) + acid (kg) used

2. Papaya 20

3. Guava 20

4. Bael 20

5. Jamun 20

6. Aonla (blend) Aonla pulp 20

Lime juice 2

Ginger juice 1

FOR PREPARING THE ABOVE BEVERAGES, THE TOTAL SOLUBLE SOLIDS AND

TOTAL ACID PRESENT IN THE PULP/JUICE ARE FIRST DETERMINED AND THEN

THE REQUISITE AMOUNTS OF SUGAR AND CITRIC ACID DISSOLVED IN WATER

ARE ADDED FOR ADJUSTMENT OF TSS AND ACIDITY.


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THANK YOU

a presentation on fermented and unfermented beverages

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