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Bio334Plnts&Ppl > AlcoholicBeverages > Flashcards

AlcoholicBeverages Flashcards

1
Q

What parts of the world can alcohol consumption be found?

A

Everywhere!

- Invented all over using different plants

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2
Q

What does ethanol do in the brain?

A
  • Releases endorphins

- Associated w/ feeling good and relaxed

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3
Q

How much do Canadians spend on alcohol in one year?

A
  • 22.1 billion dollars
  • 41% beer
  • 32% wine
  • 23% distilled liquor
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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
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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
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6
Q

What is necessary for alcoholic fermentation?

A
  • Yeast

- Sugar

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7
Q

Yeast

A
  • Single cell fungus
  • Saccharomyces species
  • Efficient at fermentation
  • Produces vitamins and micronutrients
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8
Q

Approximately how many species of saccharomyces are there?

A

1500

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9
Q

What do plants provide to fermentation?

A

Sugar

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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
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11
Q

Basically, what is wine and cider?

A

Fermented fruit juice

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12
Q

Basically, what is beer?

A

Barley malt, fermented sugar from grain, hops, and water

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13
Q

Basically, what are spirits?

A

Fermented beverage from most often grains, with alcohol concentration increased by distillation

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14
Q

How is alcohol concentration increased in spirits?

A

Through distillation

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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
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16
Q

SCOBY

A 
Symbiotic colony (mat) of bacteria and yeast
- Used to make kombucha
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17
Q

Origin of Kombucha

A
  • NE China (Manchuria), Eastern Russia

- Thought to have been drank for over 2000 years

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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
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19
Q

What is the evidence for past human alcohol (wine) consumption?

A
  • Potter fragments retain evidence of wine fermentation components
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20
Q

How old, approximately, is wine consumption in China?

A
  • Over 8000 years old in China (not grape wine)
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21
Q

Where is grape wine thought to originate?

A

Georgia

  • Approx 8000 years ago
  • Same timeframe as China (but not grape)
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22
Q

How was it determined that Egypt made both red and white wine?

A
  • Sealed jars of wine in tombs
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23
Q

Where was wine popularized?

A
  • Greece
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24
Q

When was wine introduced to France

A

2500 years ago

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25
Q

When was the wine grape bought to California and by who?

A
  • 1769 by Spanish missionary Junipero Serra

- Missions to convert indigenous people to christianity

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26
Q

Where is the North American wine centre?

A

California

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27
Q

What are some of the major wine growing regions in the world?

A
  • France, Chile, Argentina, Australia, South Africa

- Canadian wine industry is growing

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28
Q

Why use grapes?

A
  • Fruit has high concentration of sugar, like fructose
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29
Q

Grape plant, name and family and climate

A
  • Vitis vinifera, Vitaceae, grape family,

- Temperate warm climate

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30
Q

What are the major components of wine making?

A
  • Grapes
  • Yeast
  • Juice pressed from fruit
  • Fermentation
  • Aging
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31
Q

Where does the yeast come from in wine making?

A

Naturally occurs on skin of fruit or added by vintner

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32
Q

White wine vs. red wine

A
  • White, skin removed before fermentation (colour of the juice), low temp longer time fermentation
  • Red, skin kept through fermentation, higher temp, shorter time fermentation
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33
Q

Wine fermentation

A
  • Anaerobic
  • Red wine 25-30 degrees, 3-14 days
  • White wine 15-20 degrees, 10 days-6 weeks
  • Temperature affects taste
34
Q

When does wine fermentation stop? How does this affect the taste?

A
  • Stops when sugar is depleted = dry wine
  • Or stops when alcohol content kills yeast around 10-12%
  • Leftover sugar = sweet wine
35
Q

Where is wine often aged?

A
  • In oak barrels
36
Q

How is sparkling wine produced? Why does it need a thicker cork?

A
  • Secondary fermentation, sometimes added sugar
  • Keep CO2 produced in the bottle from second fermentation
  • Thicker cork b/c of increased pressure from CO2
37
Q

Sherry

A
  • Spanish
  • Uses a species of yeast that survives higher alcohol content
  • Therefore sherry has more alcohol than other wines
38
Q

Ice Wine and where produced

A
  • Picked from frozen vines in colder climes
  • Freezing causes sweeter grapes from increased sugar production
  • Germany is original producer and now Canada
39
Q

What does the taste of wine depend on?

A
  • Mostly on grape variety

- Vinter controls other details such as temp and yeast strain

40
Q

How is wine labelled?

A
  • Usually by grape type

- In France by region or terroir

41
Q

Health effects of drinking wine (in small amounts)

A
  • Antioxidant effects of phenolics and flavonoids
  • Reduces heart disease
  • Found in the red grape skins
42
Q

What drives marketing of wine?

A
  • Labelling

- But in France it is year and region

43
Q

How long have humans been producing cider?

A

Since Roman times

44
Q

Where was hard cider common and who brought it to North America

A
  • United Kingdom

- Brought with their early settlers

45
Q

How did apples spread across America?

A
  • 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
Q

Applejack

A
  • Stronger cider made from freezing

- Water freezes before alcohol and can be scooped out to concentrate alcohol

47
Q

Why are apples a good choice for an alcoholic beverage?

A
  • Easily ferment, juice easily pressed

- Some apples good to eat, all make good cider

48
Q

What is a reason many people and places drank alcohol?

A
  • Natural disinfectant

- Safe to drink when water was not

49
Q

History of Beer

A
  • 6000 plus years

- Several regions, Sumeria, Inca America, China

50
Q

What is distillation?

A
  • Method used to increase alcohol content in fermented beverage
51
Q

Distillation method

A
  • Separate liquids by different boiling points when heated
  • Alcohol vaporizes before the water
  • Collect the alcohol
52
Q

Whiskey

A

Barley malt, Hordeum vulgare

- Aged to produce flavour

53
Q

Vodka

A

Potato, Solanum tuberosum

54
Q

Rum

A

Sugar Cane, Saccharum officinarum

55
Q

Tequila

A

Agave, Agave spp.

56
Q

First ingredient of beer and purpose

A

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
Q

Key ingredient of beer

A

Barley malt

58
Q

Second ingredient of beer

A
  • Starch to convert to sugar
  • Seed energy stored as starch
  • Any cereal grain works
  • Barley, wheat, rice, corn
59
Q

Third ingredient of beer

A
  • 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
Q

Three important products from hemp family

A
  • Hops
  • Marijuana
  • Fibre
61
Q

Secondary Metabolites of hops in beer and when first added to process

A
  • Phenolics, flavonoids
  • Flavour beer, give bitterness
  • First added in 700’s
  • Sweet and bitter varieties
62
Q

What does the hop plant use the flavonoids for?

A
  • To attract pollinators to the flowers
63
Q

When flavour/special compounds are found on flowers, what does this mean?

A

Benefits plant in spreading pollen/seeds by attracting pollinators

64
Q

Where did the refinement of beer take place?

A
  • German monasteries

- Monks had time, land, money, and means

65
Q

Humulene

A
  • Coagulates proteins

- Makes beer clear

66
Q

What happens when the phenolic compound humulone is boiled?

A
  • converted to isohumulone

- Changes structure and makes more bitter

67
Q

Humulone

A
  • flavourful compounds of beer from phenolic humulone
68
Q

IBU

A
  • Standard measurement of bitterness

- 1 IBU = 1 ppm isohumulone

69
Q

When were hops added to beer?

A
  • after 1500 by the British
70
Q

IPA

A
  • 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
Q

Less malt in a beer = what?

A
  • Less dark, less rich, less alcohol
72
Q

More hop in beer = what?

A
  • More bitter, lighter

- Can be aded earlier or later in brewing

73
Q

Why are beer bottles often dark?

A
  • dark to prevent light from causing changes and breaking down product
74
Q

Last ingredient of beer?

A
  • Yeast, saccharomyces cerevisiae, brewer’s yeast (found in many beers and wines)
75
Q

Traditional ale style beers have what kind of yeast?

A
  • Top fermenter, yeast clumps and floats to the top
76
Q

Traditional lager style beers have what kind of yeast?

A
  • Bottom fermenter, yeast sinks to the bottom
77
Q

Which country drinks the most beer per capita?

A
  • Czech Republic, followed by Germany
78
Q

What is the current trend of beer?

A
  • Craft beer industry rapidly expanding
  • Renewed interest in ales, high IBU’s and other additional flavours
  • And increase in imported beers
79
Q

Where did craft beer industry begin and where?

A
  • US, 1970’s
80
Q

Where was Canada’s 1st brewhouse?

A
  • Spinnakers, Victoria, 1982

Bio334Plnts&Ppl (30 decks)

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