Lecture-Alcoholic Beverages PowerPoint Presentation

Slide 1 -

Lecture 20 – Alcoholic Beverages Reading: Textbook, Chapter 14

Slide 2 -

Alcohol Source = Yeast

Slide 3 -

Alcohol Source = Yeast Source of ethanol: Saccharomyces species (yeasts)

Slide 4 -

Alcohol Source = Yeast Source of ethanol: Saccharomyces species (yeasts) microorganism - fungus

Slide 5 -

Alcohol Source = Yeast Source of ethanol: Saccharomyces species (yeasts) microorganism - fungus reproduce by fission (budding)

Slide 6 -

Alcohol Source = Yeast Source of ethanol: Saccharomyces species (yeasts) microorganism - fungus reproduce by fission (budding) food = simple sugars only

Slide 7 -

Alcohol Source = Yeast Source of ethanol: Saccharomyces species (yeasts) microorganism - fungus reproduce by fission (budding) food = simple sugars only anaerobic conditions  degrade sugars to alcohol

Slide 8 -

Alcohol - Chemistry Alcohol = organic compound with hydroxyl group (-OH)

Slide 9 -

Alcohol - Chemistry Alcohol = organic compound with hydroxyl group (-OH) Many different compounds that are alcohols

Slide 10 -

Alcohol - Chemistry Alcohol = organic compound with hydroxyl group (-OH) Many different compounds that are alcohols Beverage alcohol – specifically ethyl alcohol (ethanol) CH3-CH2OH

Slide 11 -

Alcohol - Chemistry Alcohol = organic compound with hydroxyl group (-OH) Many different compounds that are alcohols Beverage alcohol – specifically ethyl alcohol (ethanol) CH3-CH2OH Other common alcohols: Methyl alcohol, methanol (wood alcohol): CH3OH

Slide 12 -

Alcohol - Chemistry Alcohol = organic compound with hydroxyl group (-OH) Many different compounds that are alcohols Beverage alcohol – specifically ethyl alcohol (ethanol) CH3-CH2OH Other common alcohols: Methyl alcohol, methanol (wood alcohol): CH3OH Isopropyl alcohol, isopropanol (rubbing alcohol): CH3CH3CHOH

Slide 13 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses

Slide 14 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses nervous system depressant

Slide 15 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses nervous system depressant interferes with specific neuroreceptors

Slide 16 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses nervous system depressant interferes with specific neuroreceptors Gamma-aminobutyric acid (GABA) receptor  prevents firing of neurons that produce tenseness  calming effect

Slide 17 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses nervous system depressant interferes with specific neuroreceptors Gamma-aminobutyric acid (GABA) receptor  prevents firing of neurons that produce tenseness  calming effect Increases dopamine, endorphines  feeling of well-being

Slide 18 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses nervous system depressant interferes with specific neuroreceptors Gamma-aminobutyric acid (GABA) receptor  prevents firing of neurons that produce tenseness  calming effect Increases dopamine, endorphines  feeling of well-being Interference with glutamate receptors  disrupts signals that control muscles  feeling of relaxation + lethargy + inability to control muscles  can slow heart and breathing rates and cause death

Slide 19 -

Alcohol – As a Drug Effects of alcohol on human physiology complex set of responses nervous system depressant interferes with specific neuroreceptors Gamma-aminobutyric acid (GABA) receptor  prevents firing of neurons that produce tenseness  calming effect Increases dopamine, endorphines  feeling of well-being Interference with glutamate receptors  disrupts signals that control muscles  feeling of relaxation + lethargy + inability to control muscles  can slow heart and breathing rates and cause death - NMDA, type of glutamate receptor involved with memory  interferes with short term memory formation

Slide 20 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine

Slide 21 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized

Slide 22 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized Bloodstream – BAC = Blood Alcohol Concentration Circulated to all parts of body; broken down only in liver

Slide 23 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized Bloodstream – BAC = Blood Alcohol Concentration Circulated to all parts of body; broken down only in liver >Water content  greater absorption

Slide 24 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized Bloodstream – BAC = Blood Alcohol Concentration Circulated to all parts of body; broken down only in liver >Water content  greater absorption > Fat Content  less absorption

Slide 25 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized Bloodstream – BAC = Blood Alcohol Concentration Circulated to all parts of body; broken down only in liver >Water content  greater absorption > Fat Content  less absorption Liver – enzyme, alcohol dehydrogenase, breaks down ethanol

Slide 26 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized Bloodstream – BAC = Blood Alcohol Concentration Circulated to all parts of body; broken down only in liver >Water content  greater absorption > Fat Content  less absorption Liver – enzyme, alcohol dehydrogenase, breaks down ethanol NOTE: Women less tolerant to alcohol than men: Smaller body size; 2. More rapid emptying of stomach; 3. Higher proportion of fat in body tissues

Slide 27 -

Alcohol – Physiology Absorption – 20% in stomach; 80% in intestine absorption through stomach is slower, if food is present, alcohol moves more slowly into intestine, and some is also oxidized Bloodstream – BAC = Blood Alcohol Concentration Circulated to all parts of body; broken down only in liver >Water content  greater absorption > Fat Content  less absorb. Liver – enzyme, alcohol dehydrogenase, breaks down ethanol NOTE: Women less tolerant to alcohol than men: Smaller body size; 2. More rapid emptying of stomach; 3. Higher proportion of fat in body tissues Carbonation:  alcohol enters intestines more rapidly

Slide 28 -

Alcohol – Positive Health Effects

Slide 29 -

Alcohol – Positive Health Effects Low to moderate doses: no evidence of persistent, harmful effects

Slide 30 -

Alcohol – Positive Health Effects Low to moderate doses: no evidence of persistent, harmful effects epidemiology (what is this?): 2 drinks/day  lowers risk of heart disease (mechanism: raises level of high-density lipoproteins in blood

Slide 31 -

Alcohol – Positive Health Effects Low to moderate doses: no evidence of persistent, harmful effects epidemiology (what is this?): 2 drinks/day  lowers risk of heart disease (mechanism: raises level of high-density lipoproteins in blood inhibition releaser low levels  promotes laughter, playful behavior, socialization

Slide 32 -

Alcohol – Positive Health Effects Low to moderate doses: no evidence of persistent, harmful effects epidemiology (what is this?): 2 drinks/day  lowers risk of heart disease (mechanism: raises level of high-density lipoproteins in blood inhibition releaser low levels  promotes laughter, playful behavior, socialization Recent research – results that indicate in women over the age of 60, regular low consumption of alcohol helps with memory retention

Slide 33 -

Alcohol – Negative Health Effects Acute toxicity – can cause death through depression of central brain stem See Fig. 14.2, p. 336

Slide 34 -

Alcohol – Negative Health Effects Acute toxicity – can cause death through depression of central brain stem Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year See Fig. 14.2, p. 336

Slide 35 -

Alcohol – Negative Health Effects Acute toxicity – can cause death through depression of central brain stem Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year Fetal Alcohol Syndrome – correlated with drinking during pregnancy, leads to fetal abnormalities (reduced brain size, small eyeballs, malformations of lips and jaw). Effects can be persistent See Fig. 14.2, p. 336

Slide 36 -

Alcohol – Negative Health Effects Acute toxicity – can cause death through depression of central brain stem Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year Fetal Alcohol Syndrome – correlated with drinking during pregnancy, leads to fetal abnormalities (reduced brain size, small eyeballs, malformations of lips and jaw). Effects can be persistent Alcoholism – alcohol can be an addictive drug; may be a genetic basis. Prolonged use of alcohol  liver damage, permanent brain damage, severe malnutrition See Fig. 14.2, p. 336

Slide 37 -

Alcohol – Negative Health Effects Acute toxicity – can cause death through depression of central brain stem Accidents through impaired thought and coordination – U.S. estimated 20,000 deaths/year Fetal Alcohol Syndrome – correlated with drinking during pregnancy, leads to fetal abnormalities (reduced brain size, small eyeballs, malformations of lips and jaw). Effects can be persistent Alcoholism – alcohol can be an addictive drug; may be a genetic basis. Prolonged use of alcohol  liver damage, permanent brain damage, severe malnutrition NOTE: alcohol + other drugs  dangerous interactions can occur See Fig. 14.2, p. 336

Slide 38 -

Fermentation

Slide 39 -

Fermentation Notes: requires simple sugar, or disaccharides, as input (starch not used)

Slide 40 -

Fermentation Notes: requires simple sugar, or disaccharides, as input (starch not used) requires anaerobic conditions

Slide 41 -

Fermentation Notes: requires simple sugar, or disaccharides, as input (starch not used) requires anaerobic conditions step-wise set of reactions (not shown here – see Fig. 14.3, p. 336)

Slide 42 -

Fermentation Notes: requires simple sugar, or disaccharides, as input (starch not used) requires anaerobic conditions step-wise set of reactions (not shown here – see Fig. 14.3, p. 336) produces ethanol and carbon dioxide (gas)

Slide 43 -

Fermentation Notes: requires simple sugar, or disaccharides, as input (starch not used) requires anaerobic conditions step-wise set of reactions (not shown here – see Fig. 14.3, p. 336) produces ethanol and carbon dioxide (gas) utilizes only a fraction of the energy available in the sugar

Slide 44 -

Types of Alcoholic Beverages Wine: fermented fruit juice

Slide 45 -

Types of Alcoholic Beverages Wine: fermented fruit juice Mead: fermented honey

Slide 46 -

Types of Alcoholic Beverages Wine: fermented fruit juice Mead: fermented honey Beer: fermented grain

Slide 47 -

Types of Alcoholic Beverages Wine: fermented fruit juice Mead: fermented honey Beer: fermented grain Other beverages require either distillation or addition of alcohol from distillation

Slide 48 -

Beer, Ale, Sake Beers – made from fermented grains

Slide 49 -

Beer, Ale, Sake Beers – made from fermented grains Lager beers – bottom-fermenting yeasts

Slide 50 -

Beer, Ale, Sake Beers – made from fermented grains Lager beers – bottom-fermenting yeasts Ales, bitters - top-fermenting yeasts

Slide 51 -

Beer, Ale, Sake Beers – made from fermented grains Lager beers – bottom-fermenting yeasts Ales, bitters - top-fermenting yeasts Sake: rice “wine” – made from rice, Aspergillus fungus  liberates sugar  higher concentration of alcohol (18%)

Slide 52 -

Beer, Ale, Sake Beers – made from fermented grains Lager beers – bottom-fermenting yeasts Ales, bitters - top-fermenting yeasts Sake: rice “wine” – made from rice, Aspergillus fungus  liberates sugar  higher concentration of alcohol (18%) Chicha: starts with chewed kernels of corn

Slide 53 -

Beer, Ale, Sake Beers – made from fermented grains Lager beers – bottom-fermenting yeasts Ales, bitters - top-fermenting yeasts Sake: rice “wine” – made from rice, Aspergillus fungus  liberates sugar  higher concentration of alcohol (18%) Chicha: starts with chewed kernels of corn Pulque: uses sap of Agave (compare to tequila, below)

Slide 54 -

History of Beer Ca 6000 yrs ago?

Slide 55 -

History of Beer Ca 6000 yrs ago? Sumerians – used much of their grain to make beer

Slide 56 -

History of Beer Ca 6000 yrs ago? Sumerians – used much of their grain to make beer Early brewing – linked to bread making - Barley breads – made from sprouted grain  dough was logical place for fermentation to occur

Slide 57 -

History of Beer Ca 6000 yrs ago? Sumerians – used much of their grain to make beer Early brewing – linked to bread making - Barley breads – made from sprouted grain  dough was logical place for fermentation to occur Source of microbes not controlled  not always Saccharomyces, so batches could vary greatly

Slide 58 -

History of Beer Ca 6000 yrs ago? Sumerians – used much of their grain to make beer Early brewing – linked to bread making - Barley breads – made from sprouted grain  dough was logical place for fermentation to occur Source of microbes not controlled  not always Saccharomyces, so batches could vary greatly Relatively Recent – Standardization of methods to produce beer of consistently uniform quality

Slide 59 -

History of Beer Ca 6000 yrs ago? Sumerians – used much of their grain to make beer Early brewing – linked to bread making - Barley breads – made from sprouted grain  dough was logical place for fermentation to occur Source of microbes not controlled  not always Saccharomyces, so batches could vary greatly Relatively Recent – Standardization of methods to produce beer of consistently uniform quality NOTE: beers made the traditional way can be highly nutritious – “liquid bread” – have significant proteins, vitamins

Slide 60 -

Beer Ingredients Barley Malt Barley – preferred because contains large amounts of enzymes that convert starches to sugars

Slide 61 -

Beer Ingredients Barley Malt Barley – preferred because contains large amounts of enzymes that convert starches to sugars Malting: causing the grain to sprout, then drying it

Slide 62 -

Beer Ingredients Barley Malt Barley – preferred because contains large amounts of enzymes that convert starches to sugars Malting: causing the grain to sprout, then drying it grain is washed 8-10 hrs  absorbs water

Slide 63 -

Beer Ingredients Barley Malt Barley – preferred because contains large amounts of enzymes that convert starches to sugars Malting: causing the grain to sprout, then drying it grain is washed 8-10 hrs  absorbs water grain sits in water ca 40 hrs

Slide 64 -

Beer Ingredients Barley Malt Barley – preferred because contains large amounts of enzymes that convert starches to sugars Malting: causing the grain to sprout, then drying it grain is washed 8-10 hrs  absorbs water grain sits in water ca 40 hrs water is drained; grain sits controlled room 6 days  production of amylases, enzymes that break down starch; other processes  reduce cloudiness

Slide 65 -

Beer Ingredients Barley Malt Barley – preferred because contains large amounts of enzymes that convert starches to sugars Malting: causing the grain to sprout, then drying it grain is washed 8-10 hrs  absorbs water grain sits in water ca 40 hrs water is drained; grain sits controlled room 6 days  production of amylases, enzymes that break down starch; other processes  reduce cloudiness germination process stopped by heating

Slide 66 -

Beer Ingredients Hops – Humulus lupulus (Cannabaceae) Dioecious vine – female flowering structures utilized - provides flavor associated with beer - adds enzymes  coagulate proteins, reduce cloudiness appears to have antibacterial activity NOTE: other plants have been used to flavor beers

Slide 67 -

Beer Ingredients Adjuncts Unmalted grains – barley, rice, wheat; corn syrup; potatoes – contain starches that can be converted to sugar (economic consideration – less expensive than malted barley) Light-flavored beer, preferred in U.S. Beer produced this way will also have fewer proteins Yeast – Saccharomyces uuvuram (lager beers); S. cerevisiae (ale) Water – pH, mineral content – affect taste

Slide 68 -

Beer Brewing – Basic Steps Malting  Liberate enzymes (diastatic power) Mashing  Enzymes convert starch  sugar Drain liquid = wort Add hops (flavoring) Fermentation  “green beer” Aging (“lagering”) Pasteurization/filtering Re-addition of carbon dioxide Bottling

Slide 69 -

Distillation Water – boils at 100 C (212 F) Ethanol – boils at 78.5 C (173.3 F)

Slide 70 -

Distillation Water – boils at 100 C (212 F) Ethanol – boils at 78.5 C (173.3 F) Mixture is heated; ethanol gas is driven off at lower temperature; gathered in condenser – note, various devices added to minimize water vapor from escaping

Slide 71 -

Distillation Water – boils at 100 C (212 F) Ethanol – boils at 78.5 C (173.3 F) Note: owning a still is illegal in the U.S. and Canada! Mixture is heated; ethanol gas is driven off at lower temperature; gathered in condenser – note, various devices added to minimize water vapor from escaping

Slide 72 -

Distilled Alcoholic Beverages - Whiskeys Whiskey: made from malted barley, or malted barley + other grain proof = twice concentration of alcohol (90 proof = 45% alcohol) Scotch: made from barley malt; aged in charred casks Bourbon: from Bourbon Co., Kentucky – 51+% corn Tennessee sour mash: similar to bourbon; filtered through charcoal Rye: 51% rye grain Straight whiskey: <80 proof; aged 2+ years in new charred barrels

Slide 73 -

Other Distilled Beverages Gin, Vodka – distilled to high percentage of alcohol Gin: flavored with juniper “berries” (fleshy cones) Vodka: malt, grains, potatoes (variously mixed) Rum: distilled from molasses or sugar cane juice Tequila, Mescal: Mexico, produced from Agave