DRINKS PT 3 Flashcards
whats the tea plant
camellia sinensis
what are the major producers of tea plant
china, india, sri lanka, indoensia (country of origin and climate influence flavor)
whats even more important than country origin and climate
processing
what are the four steps of processing
withering, rolling, oxidizing/fermenting, fixing
what happens to leaves during withering
spread out and exposed to warm air for 6-18 hours to reduce moisture contennt
what happens during rolling
mechanically disrupts cell structure to allow oxidation to occur
what happens during oxidizing/fermentinng
leaves become darker via enzymes
what happens during fixing
dries leaves, stops oxidation - inactivates enzymes
whats green tea
leaves not oxidized
whats oolong tea
leaves partially oxidized
whats black tea
leaves fully oxidized
what are white teas
from tip buds of special plant produced inn one province of china
what are herbal “teas”
derived from plants other than Camilla sinensis
how many compounds in black tea
over 300
what does polyphennolic compounds concentration depend on
type of tea
what are polyphenolic compound responsible for
flavor and astringency, and health benefits like antioxidants
what do tannins contribute
reddish-brown color
does tea contain methyllxanthines, like caffeine and threobronmine
yes in smaller amounts than coffee
what are the three major categories of alcohol
beer (fermented grains), wine (fermented fruits), spirits (fermented grains or fruit)
whats the three steps of alcohol productionn
glucose broke into pyruvate, which is fermented into ethanol with is absorbed in blood stream
what are the five steps of beer production
malting, brewing, fermenting, lagering, filtering/pasteurizing
whats malting the conversion of
grain (usually barley) into malt
how is barley converted to malt
soaked in water and left to germinate, which activates amalysae to degrade starch
why do we need to degrade starch
because it cannot be utilized by yeast until first converted to sample sugars
what happens when barley is dried to stop germination
truly “malted” which provides color and flavor
what happens after drying of barley
many is crushed (milled) to separate seed from husk
whats wort
created by mixing malted barley with water and heating, which activate enzymes and converts nonn-fermenntable starches to simple sugars (maltose mainly)
what happens after wort is created by mixing barley with water and heating
it activate enzymes and converts nonn-fermenntable starches to simple sugars (maltose mainly)
whats wort rich in
sugars capable of being fermented
whats added to the wort during brewing
hops (dried fruit of cumulus lupus), and mixture boiled
what do hops contribute
essential oils, bitter compounds, tannins (give color and astringency)
what does boiling do to wort
concentrates and sanitizes it, inactivities enzymes, caramelizes sugars and precipitates proteins (mixture is then cooled and clarified)
whats fermenting
yeast converts sugar into alcohol and CO2
whats attennutaion
the degrees to which sugar turns into alcohol; lower attenuation = sweeter and higher = dry
what is temp lowered to and why
rapidly lowered to 32 F to stop fermentation
what happens to beer during lagering
stored in tanks for weeks to months to develop flavor and body and allow particles to settle
what happens to degraded proteins during lagering
can cause haze and are filtered out
what do filtering and pasteurizing do
cold filtering removes yeast and pasteurizing kills the yeast
why do we filter or pasteurize
dont want yeast to start fermenting again when beer is at room temp; heat can cause off flavors
