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Group Members with discussion topics : 

2 Group Members with discussion topics LAXMAN PANDEY ID NO: 050737 JANNATUL FERDOUS ID NO: 050734 S.M. ZAYADUL ISLAM ID NO:050736 MD. SHARFUZZAMAN ID NO: 050721 K.M. TAUFIQUL ARIF ID NO: 050701 Background, source & general production. Beer production Wine production Cider production Use, effects on health, control.


3 LAXMAN PANDEY With Background, Source, Media preparation with special interest & General production process.

Fermentation : An Introduction : 

4 Fermentation : An Introduction An ancient practice controlled by human from 5000BC. Process of making alcohol or alcoholic products from starchy material. Function of microorganism, especially yeast strains. Pasteur originally defined fermentation as "respiration without air".

Types of fermented beverage : 

5 Types of fermented beverage Alcoholic beverages are divided into three general classes: BEERS, WINES, and SPIRITS. The process involved (as well as the resulting alcohol content) defines the finished product. Beer involves a relatively short (incomplete) fermentation process and an equally short aging process (a week or two) resulting in an alcohol content generally between 3-8%.

Slide 6: 

6 Wine involves a longer (complete) fermentation process, and a relatively long aging process (months or years - sometimes decades) resulting in an alcohol content between 7-18%. Spirits typically contain 37.5% alcohol or greater and are not infused with flavors during the distilling process, however some modern spirits are infused with flavors after distilling (the Swedish vodka Absolute).

Sources : 

7 Sources

Media Preparation : 

8 Media Preparation Trace Elements Antifoaming agents Buffers Growth factors Precursors Inhibitors Inducers Chelators Growth media are required for industrial fermentation. Microbe requires water, oxygen, an energy source, a carbon source, a nitrogen source and micronutrients for growth. Special Considerations

Principle : 

9 Principle Carbon & energy source + nitrogen source + O2 + other requirements Biomass + Product + byproducts + CO2 + H2O + heat

Production Outline : 

10 Production Outline Raw materials are stored, cleaned and taken in the ratio 1:1, soaked in water at 25-300C for 2 hours and let the water drain out. The ground material is mixed smoothly with hot water at 500C and 2.3% Sodium chloride. And then kept into a container (fermentor). The container is kept in a clean, dry place at 28-300C for 20 hours for fermentation. The fermented mass is then allowed to dry at 800C in a circulating drier for 6-8 hours.

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11 The fermented mass is mixed with other ingredients such as aspartase, malt extract, milk powder, sodium benzoate and vanilla essence. The mixed ingredients are packed in a container/packet, sealed and kept in room temperature for 1-3 month or refrigerated up to 6 month. The dried fermented mass is soaked into hot water in 35-40ml water/25gm of dry product for consumption.

A General Production Scheme : 

12 A General Production Scheme



Background : 

14 Background Beer is the world's oldest and most popular alcoholic beverage. Possibly dating back to the 6th millennium BC. Produced by the fermentation of sugars derived from starch-based material—the most common being malted barley. The earliest known chemical evidence of beer dates to 3500–3100 BC.

Brewing: The Beer Production System : 

15 Brewing: The Beer Production System The process of beer production is a branch of zymurgy called brewing. Beer uses many varying ingredients, production methods and traditions.

Ingredients : 

16 Ingredients Water Starch source Hops Yeast Clarifying agent

Starch source : 

17 Starch source The most common starch source used in beer is malted grain. Barley malt is used as the major source of starch. It has fibrous husk and rich with the enzyme amylase (convert starch to sugar).

Composition of MALT : 

18 Composition of MALT

Process of Beer Production : 

19 Process of Beer Production

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