Baverage:Alcoholic Beer Making

AlcoholicBeer MakingHistoryOrigins of beer makingfermentasi dari buah-buahan atau madu menjadi ethanolalasan:tidak perlu treatment awal yang rumit.Kesadaran manusiaBahaya ethanol bagi kesehatan dan produksi ethanol dihasilkan in a longer shelf lifeIce age8000 b.c. ice field dissapeared 3000 b.c. major exported of bread and beer from EgyptProcessAda beberapa macam, tergantung jenis bir.Proses umum:

Bahan bakuJelai atau Jawawut (Hordeum vulgare, Ingg. barley, adalah sejenis serealia untuk ternak, penghasil malt (the major food use of barley is in beer making), dan sebagai makanan kesehatan. Jelai adalah anggota suku padi-padian (Poaceae). Pada tahun 2005, jelai berada pada urutan keempat dari jumlah produksi dunia setelah tepung, beras dan jagung dan luas area penanaman serealia di dunia (560.000 km)[1]. Waktu berkecambahnya sekitar 1-3 hari.Dua jenis Jelai/BarleyThe two-row barley kernels arranged in the plant head (Europe, western United States and Canada)Six-row barley kernels arranged in the plant head (midwest of United States)Selain Barley, wheat, rye dan sorghum juga dapat dipakai paada proses pembuatan beer namun malt yang dihasilkan tidak seperti yang dihasilkan oleh barley serta warna yang dihasilkan tidak mencolok.Gambar jelai = barley

Proses

Malted barley"Malt" is a common misspelling of Moult.Malting is a process where barley is allowed to germinate and is heated to stop further metabolism of complex carbohydrates.The term "malt" refers to several products of the process:the grains to which this process has been applied, for example malted barley;the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; ora product based on malted milk, similar to a malted milkshake (i.e., "malts").

GerminationGermination is the process in which a plant or fungus emerges from a seed or spore and begins growth. The most common example of germination is the sprouting of a seedling from a seed of an angiosperm or gymnosperm. However the growth of a sporeling from a spore, for example the growth of hyphae from fungal spores, is also germination. In a more general sense, germination can imply anything expanding into greater being from a small existence or germ (http://en.wikipedia.org/wiki/Germinate, 8 june 2010, 20:00)Malted (germinated) barley grains

UsesMalted grain is used to make malt beer, malt whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, and some baked goods, such as malt loaf. Malted barley is often a label-listed ingredient in blended flours typically used for yeast breads, and a form of it specially selected for higher protein is typically used in the manufacture of many common baked goods.[4] Malting grains develops the enzymes that are required to modify the grain's starches into sugars, including monosaccharides (glucose, fructose, etc.) and disaccharides (sucrose, etc.). It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms which can be utilized by yeast. Barley is the most commonly malted grain in part because of its high diastatic power or enzyme content. Also very important is the retention of the grain's husk even after threshing, unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth. It also allows the mash of converted grain to create a filter bed during lautering (see brewing). Other grains may be malted, especially wheat.Barley malt syrupBarley malt syrup is a sweetener produced from sprouted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Malt syrup is dark brown, thick and sticky; and possesses a strong distinctive flavor that can only be described as "malty". It is about half as sweet as white sugar. Barley malt syrup is best used in combination with other natural sweeteners (http://en.wikipedia.org/wiki/Barley_malt_syrup, 8 june 2010, 19:55)Adding barley malt syrup to flour for bagels

MashingMalted barley dicampur dengan air sehingga pati terkonversi oleh dan amilase menjadi gula sederhana, yang kemudian dapat dimetabolisme oleh yeast.Dengan variasi temperatur dan kemampuan aktivitas yeast dalam memetabolisme oligosakarida, maka dapat dimungkinkan produksi bir tanpa, dengan sedikit, atau bahkan banyak kandungan residual sweetness.

In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.[1]

Interior view of a mash tun in a Scotch whisky distillery, showing the stirring mechanism.Mashing involves pauses at certain temperatures (notably 45C, 62C and 73C), and takes place in a "mash tun" - an insulated brewing vessel with a false bottom.[3][4][5] The end product of mashing is called a "mash".LauteringPada prinsipnya terdiri 2 step:1. Filtrasi2. ekstraksi

Lautering is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. Lautering terjadi di dalam sebuah bejana bernama lauter tun.

Gb. LauteringThe mash is allowed to run off the bottom of the lauter tun and is pumped to the wort kettle . The first runnings of wort may be recirculated to ensure efficienct filtration and removal of less soluble component and fines. Hot water (72-75 oC) is sprayed on top of the mash to extract the soluble sugars. It is important that the temperature of the water in the grain bed be below 75 oC and that the pH not rise above 5.7-6.0 to prevent extraction unconverted starch, protein, astringent tannins or the unwanted materials from the grain.Boiling and Hops additionSweet wort (cairan hasil proses lautering) kemudian dididihkan.Ditambahkan hops, kemudian dididihkan lg sampai 2 jam lebih.Waktu pemasakan, varietas hops, dan banyaknya hops mempengaruhi kualitas bir.Fungsi pemasakan:1. meningkatkan efisiensi ekstraksi resin hops dan oils yang terkandung di dalam hops2. membunuh mikroorganisme dan kontaminants lain.Hops?

Hops are the female flower clusters (commonly called seed cones or strobiles), of a hop species, Humulus lupulus.[1] They are used primarily as a flavoring and stability agent in beer, and also provide some protection against microbial spoilage, which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine. The boiled hopped wort is cooled rapidly, and after it reaches an appropriate temperature, yeast is added. The fermentable carbohydrate is metabolized to ethanol and carbondioxide. Wine???

Wine is an alcoholic beverage, typically made of fermented grape juice.[1] The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients.[2] Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.[3]Fruit winesAlthough other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process.[4] The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.[5]

Natrium benzoatGaram atau ester dari asam benzoat (C6H5COOH) secara komersial dibuat dengan sintesis kimia. Bentuk aslinya asam benzoat terjadi secara alami dalam gum benzoin. Rumus kimia natrium benzoat yaitu C7H5NaO2. Banyak terdapat pada buah-buahan dan sayuran. Termasuk kedalam zat pengawet organik. Produk pangan yang banyak menggunakan natrium benzoat sebagai pengawet adalah minuman ringan serta produk minuman yang terbuat dari buah. Berwarna putih, granula tanpa bau atau hampir bau, bubuk kristal atau serpihan. Lebih larut dalam air dibandingkan asam benzoat dan juga dapat larut dalam alkohol. Benzoat efektif pada pH 2.5-4.0. Dalam bahan pangan garam benzoat terurai menjadi bentuk efektif yaitu bentuk asam benzoat yang tak terdisosiasi. Memiliki fungsi sebagai anti mikroba yang optimum pada pH 2.5-4.0, menghambat pertumbuhan kapang dan khamir (pengawet).Aturan pemakaian 0.05%-0.10% (500-1000 ppm)Safety of natrium benzoatIn combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate does form benzene, a known carcinogen; however the levels are below those considered dangerous for consumption [8]. Heat, light and shelf life can affect the rate at which benzene is formed.Professor Peter Piper of the University of Sheffield claims that sodium benzoate by itself can damage and inactivate vital parts of DNA in a cell's mitochondria. Mitochondria consume oxygen to generate ATP, the body's energy currency. If they are damaged due to disease and the cell malfunctions. There are many illnesses now tied to DNA damage, including Parkinson's and other neurodegenerative diseases, but above all, the aging process in general.[9][10][11][12][13]

Gum benzoinBenzoin resin or styrax resin is a balsamic resin obtained from the bark of several species of trees in the genus Styrax. It is used in perfumes, some kinds of incense, and medicine (see tincture of benzoin). Its principal component is benzoic acid.[1] Commonly called "benzoin", it is called "benzoin resin" here to distinguish it from the crystalline compound benzoin. Benzoin resin does not contain this crystalline compound.Benzoin is also called gum benzoin or gum benjamin, but "gum" is incorrect as benzoin is not a water-soluble polysaccharide. Its name probably came via Italian from Arabic lubn jw ( , "frankincense from Java"), because it was brought from Indonesia. (Reference Shreeram Balijepalli's articles online)

Soft DrinksGood or BAD???FactsReaksi karbonasi:CO2 + H2OH2CO3H2CO3H+ + HCO3-

Efek reaksi karbonasi:MenyegarkanAdanya CO2 dapat menurunkan pH sehingga menghambat pertumbuhan mikroorganisme