AlcoholicBeverages Flashcards
(80 cards)
1
Q
What parts of the world can alcohol consumption be found?
A
Everywhere!
- Invented all over using different plants
2
Q
What does ethanol do in the brain?
A
- Releases endorphins
- Associated w/ feeling good and relaxed
3
Q
How much do Canadians spend on alcohol in one year?
A
- 22.1 billion dollars
- 41% beer
- 32% wine
- 23% distilled liquor
4
Q
How much do Canadians spend on alcohol in one year? What is the percentage to each category of alcohol?
A
- 22.1 billion dollars
- 41% beer
- 32% wine
- 23% distilled liquor
5
Q
The addictive and harmful effects of alcohol led to what in history? How long did this event last?
A
- Prohibition
- US national ban 1920-1933
- Canada 1918-1920, longer in some regions
6
Q
What is necessary for alcoholic fermentation?
A
- Yeast
- Sugar
7
Q
Yeast
A
- Single cell fungus
- Saccharomyces species
- Efficient at fermentation
- Produces vitamins and micronutrients
8
Q
Approximately how many species of saccharomyces are there?
A
1500
9
Q
What do plants provide to fermentation?
A
Sugar
10
Q
How does fermentation work?
A
- Sugar from plant source is converted to ethanol and carbon dioxide under anaerobic conditions
- Yeast also produces vitamins and micronutrients
11
Q
Basically, what is wine and cider?
A
Fermented fruit juice
12
Q
Basically, what is beer?
A
Barley malt, fermented sugar from grain, hops, and water
13
Q
Basically, what are spirits?
A
Fermented beverage from most often grains, with alcohol concentration increased by distillation
14
Q
How is alcohol concentration increased in spirits?
A
Through distillation
15
Q
What is Kombucha and how is it made?
A
- Fermented Sweetened tea
- Uses a SCOBY
- Yeast converts sugar to ethanol
- Ethanol converted to acid by bacteria
- Ethanol technically makes it alcoholic
- Fizzy drink attributed with health promoting effects
16
Q
SCOBY
A
Symbiotic colony (mat) of bacteria and yeast - Used to make kombucha
17
Q
Origin of Kombucha
A
- NE China (Manchuria), Eastern Russia
- Thought to have been drank for over 2000 years
18
Q
How do the drunk effects of alcohol wear off?
A
- Humans process ethanol
- Break compound at hydroxyl group
- Genetic so each person processes differently
19
Q
What is the evidence for past human alcohol (wine) consumption?
A
- Potter fragments retain evidence of wine fermentation components
20
Q
How old, approximately, is wine consumption in China?
A
- Over 8000 years old in China (not grape wine)
21
Q
Where is grape wine thought to originate?
A
Georgia
- Approx 8000 years ago
- Same timeframe as China (but not grape)
22
Q
How was it determined that Egypt made both red and white wine?
A
- Sealed jars of wine in tombs
23
Q
Where was wine popularized?
A
- Greece
24
Q
When was wine introduced to France
A
2500 years ago
25
When was the wine grape bought to California and by who?
- 1769 by Spanish missionary Junipero Serra
| - Missions to convert indigenous people to christianity
26
Where is the North American wine centre?
California
27
What are some of the major wine growing regions in the world?
- France, Chile, Argentina, Australia, South Africa
| - Canadian wine industry is growing
28
Why use grapes?
- Fruit has high concentration of sugar, like fructose
29
Grape plant, name and family and climate
- Vitis vinifera, Vitaceae, grape family,
| - Temperate warm climate
30
What are the major components of wine making?
- Grapes
- Yeast
- Juice pressed from fruit
- Fermentation
- Aging
31
Where does the yeast come from in wine making?
Naturally occurs on skin of fruit or added by vintner
32
White wine vs. red wine
- White, skin removed before fermentation (colour of the juice), low temp longer time fermentation
- Red, skin kept through fermentation, higher temp, shorter time fermentation
33
Wine fermentation
- Anaerobic
- Red wine 25-30 degrees, 3-14 days
- White wine 15-20 degrees, 10 days-6 weeks
- Temperature affects taste
34
When does wine fermentation stop? How does this affect the taste?
- Stops when sugar is depleted = dry wine
- Or stops when alcohol content kills yeast around 10-12%
- Leftover sugar = sweet wine
35
Where is wine often aged?
- In oak barrels
36
How is sparkling wine produced? Why does it need a thicker cork?
- Secondary fermentation, sometimes added sugar
- Keep CO2 produced in the bottle from second fermentation
- Thicker cork b/c of increased pressure from CO2
37
Sherry
- Spanish
- Uses a species of yeast that survives higher alcohol content
- Therefore sherry has more alcohol than other wines
38
Ice Wine and where produced
- Picked from frozen vines in colder climes
- Freezing causes sweeter grapes from increased sugar production
- Germany is original producer and now Canada
39
What does the taste of wine depend on?
- Mostly on grape variety
| - Vinter controls other details such as temp and yeast strain
40
How is wine labelled?
- Usually by grape type
| - In France by region or terroir
41
Health effects of drinking wine (in small amounts)
- Antioxidant effects of phenolics and flavonoids
- Reduces heart disease
- Found in the red grape skins
42
What drives marketing of wine?
- Labelling
| - But in France it is year and region
43
How long have humans been producing cider?
Since Roman times
44
Where was hard cider common and who brought it to North America
- United Kingdom
| - Brought with their early settlers
45
How did apples spread across America?
- With settlers as they moved west
- Johnny Appleseed, aka John Chapman, planted seeds, sold trees and seeds to help settlers
- Settlers gained land by planting on that land
46
Applejack
- Stronger cider made from freezing
| - Water freezes before alcohol and can be scooped out to concentrate alcohol
47
Why are apples a good choice for an alcoholic beverage?
- Easily ferment, juice easily pressed
| - Some apples good to eat, all make good cider
48
What is a reason many people and places drank alcohol?
- Natural disinfectant
| - Safe to drink when water was not
49
History of Beer
- 6000 plus years
| - Several regions, Sumeria, Inca America, China
50
What is distillation?
- Method used to increase alcohol content in fermented beverage
51
Distillation method
- Separate liquids by different boiling points when heated
- Alcohol vaporizes before the water
- Collect the alcohol
52
Whiskey
Barley malt, Hordeum vulgare
| - Aged to produce flavour
53
Vodka
Potato, Solanum tuberosum
54
Rum
Sugar Cane, Saccharum officinarum
55
Tequila
Agave, Agave spp.
56
First ingredient of beer and purpose
Barley malt, Hordeum vulgare, Poaceae, grass family
- germinated barley grain
- High amount of enzymes to break down starch from germination process
- Enzyme important for beer making
57
Key ingredient of beer
Barley malt
58
Second ingredient of beer
- Starch to convert to sugar
- Seed energy stored as starch
- Any cereal grain works
- Barley, wheat, rice, corn
59
Third ingredient of beer
- Hops, Humulus lupulus, Cannabaceae, Hemp family
- Cool, dry climates of central Europe and Northern US
- Flavour component on flowers and leafy bracts
- Secondary metabolites
- Sweet and bitter varieties
60
Three important products from hemp family
- Hops
- Marijuana
- Fibre
61
Secondary Metabolites of hops in beer and when first added to process
- Phenolics, flavonoids
- Flavour beer, give bitterness
- First added in 700's
- Sweet and bitter varieties
62
What does the hop plant use the flavonoids for?
- To attract pollinators to the flowers
63
When flavour/special compounds are found on flowers, what does this mean?
Benefits plant in spreading pollen/seeds by attracting pollinators
64
Where did the refinement of beer take place?
- German monasteries
| - Monks had time, land, money, and means
65
Humulene
- Coagulates proteins
| - Makes beer clear
66
What happens when the phenolic compound humulone is boiled?
- converted to isohumulone
| - Changes structure and makes more bitter
67
Humulone
- flavourful compounds of beer from phenolic humulone
68
IBU
- Standard measurement of bitterness
| - 1 IBU = 1 ppm isohumulone
69
When were hops added to beer?
- after 1500 by the British
70
IPA
- India Pale Ale
- Strong hops in 1780 to ship to India and prevent spoilage during transport
- People like the taste of these strong hops
71
Less malt in a beer = what?
- Less dark, less rich, less alcohol
72
More hop in beer = what?
- More bitter, lighter
| - Can be aded earlier or later in brewing
73
Why are beer bottles often dark?
- dark to prevent light from causing changes and breaking down product
74
Last ingredient of beer?
- Yeast, saccharomyces cerevisiae, brewer's yeast (found in many beers and wines)
75
Traditional ale style beers have what kind of yeast?
- Top fermenter, yeast clumps and floats to the top
76
Traditional lager style beers have what kind of yeast?
- Bottom fermenter, yeast sinks to the bottom
77
Which country drinks the most beer per capita?
- Czech Republic, followed by Germany
78
What is the current trend of beer?
- Craft beer industry rapidly expanding
- Renewed interest in ales, high IBU's and other additional flavours
- And increase in imported beers
79
Where did craft beer industry begin and where?
- US, 1970's
80
Where was Canada's 1st brewhouse?
- Spinnakers, Victoria, 1982
