'Food and beverage Service(Other Fermented alcoholic beverages)By Mr. Sandeep Saxena'

Posted Apr 26, 2023

'Title: - Other Fermented Alcoholic Beverage  Name: Mr. Sandeep Saxena School of Hotel Management, Suresh Gyan Vihar University, Jaipur, Rajasthan Key Words: Sake, Cider, Parry, Fruit Wine, The Purpose the video to enhance the depth knowledge about other Fermented Alcoholic Beverage and production method for the bar professional and students. Fermented beverages have been produced and consumed all over the world and over a very long time span. Man discovered that sugar solutions of different origins, if left standing rather warm, will start fermenting spontaneously into an alcoholic beverage that also often contains lactic acid. The requisite microorganisms, Saccaromyces yeasts and Lactobacillus bacteria, are abundant almost everywhere and will do their duty, producing alcohol and lactic acid. A similar fermentation process of animal and vegetable foods is the lactic-acid fermentation that yields, for instance, sour herring in Sweden, and sauerkraut.  Fermented beverages can be divided into two groups, wines and beers, broadly defined. Wines are fermented from various fruit juices containing fermentable sugars. Beers come from starch-containing products, which undergo enzymatic splitting by diastase, malting, and mashing, before the fermentable sugars become available for the yeasts and bacteria. The enzymatic splitting of the starch can also be performed either by human saliva, containing amylases, or by molds. Narrowly defined, beer is barley beer and wine is grape wine.' 

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