Alcohol/Depressants

Question 1

Yeast fermentation

Answer 1

Sugars to Co2 and ethanol
Anaerobic respiration

Question 2

Lager yeast (S. pastorianus)

Answer 2

Slow division, colder conditions, bottom fermenter
-Hybrid of brewers years and wild spp (S. eubeyanus) native to Patagonia (adapted to colder)

Question 3

Alcohol tolerance

Answer 3

Beer yeasts: 6% alc/v
Wine 16%

Question 4

Beer sugar sources

Answer 4

Malted grains (initiated germination) need water - seed swells, and oxygen. Needs food — release usable sugars
Sprouting stimulates amylase (converts starch to sugar)

Question 5

History of fermentation

Answer 5

Unattended juice?
By accident, spontaneous fermentation if in anaerobic environment

Question 6

First wines

Answer 6

Started to figure it out
- natural fermented product - tried it and enjoyed the effect of it
Allowed this to happen and fermented wild grapes, probably wasn’t sealed properly .. low in alcohol, higher in acetic acid (vinegary)

Question 7

Ancient Egypt

Answer 7

One of first movements
Wine and Beer
- nutritious beverage and medicine (add in other herbs and medicines)
- Ritualistic ceremonies

Question 8

China/East asia

Answer 8

Were making fermented rice (sake - rice beer), honey type products

Question 9

Incas

Answer 9

From corn - beer
Chica de jora , brewed in large pottery vats (one of better ways to store)

Question 10

Mayans

Answer 10

Sacred honey and bark of balche tree (bit alcoholic and hallucinogenic)

Question 11

Central America

Answer 11

Pulque produced from fermentation agave (tap sap) would ferment for up to a month

Question 12

Medicinal value

Answer 12

Bablyonians :
Ayurvedic India: Sura in moderation
Egypt: tranquillizer, analgesic, soporific. Solvent, used to deliver other medicines
Greeks (hippocrates):treated ailments, antiseptic properties of alcohol (clean wound with wine). Purgative effects
Romans: wine infused with herbs, remove irritant oils, anesthetic, disinfect, sore muscles. Perfected storage, big terracotta pots

Question 13

Wine Vineyards

Answer 13

Started by romans
After roman empire, church took over. Wine reserved for mass, clergy and the wealthy

Question 14

Middle ages europe

Answer 14

Wine for wealthy
Less wealthy people made beer from cereal grains and ciders. Provided calories, vitamins, minerals, and potable beverage from boiling. People still drank water.

Question 15

Hops

Answer 15

13th century Germany
Preserve beer and impart flavours

Question 16

Small beer

Answer 16

17th century
Low alcohol, but enough for preservative/antiseptic
Highly nutritious
Very popular, less once coffee and tea were popularized
Second or third fermentation/extraction of grain. Still getting the calories but theres less sugars for the yeast to convert

Question 17

Distillation

Answer 17

boil the ferment, and concentrate the vapour
Developed by arab alchemists
– introduced at Solerno
Brunschwig - book on distillation

Question 18

English Gin Craze

Answer 18

• Grain alcohol with juniper berries (medicinal properties)
  Promoted in 1600s, provided government with revenue, but weren’t taxing and didn’t need license. People selling were making money
  Increased supply 1700s. Attract people to london.
  Then started to stop public drunkenness - limit sales and increase gin tax.
  Ended mid-18th century: temporary ban, taxed, beer came in, other types beverages

Question 19

Temperance Movements

Answer 19

19th century
Rise industrialization, need work force. Politically influence alcohol consumption.

Question 20

Prohibition

Answer 20

20th century
Finland, norway, US
Smuggling operations
1930s ended

Question 21

Ethanol

Answer 21

effects many neurotransmitters
Highly toxic. Alcohol dehydrogenase catalyzes oxidation ethanol - acetaldehyde in stomach (also toxic) – acetic acid in liver (non toxic)