Antibiotics Php 100 Lactic Acid Php 120

Beer Php 50 Liquor Php 60

Presented by:
Lavenia Alou C. Magno

Wine Php 200 Citric Acid Php 500 Vinegar Php 40

• Fermented drink that contains grains
• Compositions:
• Water- Makes up 90% of volume of beer
• Malt- Sugar coming from malted grains such as barley, wheat,
oats, maize and rice.
• Hops- Waxy yellow lupulin gland within leaves of the flower.
• Yeasts- Unicellular microorganisms that converts sugars into
alcohol and carbon dioxide
• Malting- The grains are soaked in water tanks and allowed to
germinate. The malt is then hot air dried
• Milling- The grains are then grinded coarsely in roller mills; forming
grists. After drying and heating, the rootlets from the malt is
removed
• Mashing- The grist is mixed with hot water then cooked for up to 6
hours. Enzymes in the malt convert starch into sugars producing
wort. The wort is then boiled for about an hour and a half.
• Lautering- The separation of wort(sugar solution) from the
undissolved part of the grain. Water is sparged through the grains
• Boiling- The wort is transferred into boiling tanks (kettle) and hops
are added. Resulting liquid is cooled in a plate heat exchanger to the
fermenting temperature.
• Hop Separation and Cooling- Proteins and hops are removed
from the wort then cooled in a plate cooler.
• Fermentation- The cooled oxygenated wort is placed into
fermenting vessels and yeasts are added.
Stages of Fermentation:
• Lag Stage-
This stage take a half to 2 days depending on:
• Yeast pitching rate
• Yeast viability
• Yeast vitality
• Wort temperature
• The yeast adaptation time.
• Log (Acceleration) Stage
• Yeast cells and beer temperature increases up to maximum.
• Foam is seen on surface of beer
• Stationary Stage
• Beer gravity will drop and foam becomes dark
• Declining Stage
• Beer fermentation rate and fermentable sugar in the beer decreases.
• Wine is fermented fruit juice. The most important fruit is Vitis vinifera
(grapes), but any fruit can be used.
• Types:
• White Wine
• Red Wine
• Blush Wine
• Champagne (Sparking) Wine
• Fortified Wine
• Harvesting- Grapes are harvested from the vines and brought to
the plant.
• Juice Extraction- Grapes are destemmed and squashed.
• Fermentation- After crushing and pressing the must is transferred
to large, refrigerated stainless steel tanks where it is fermented to
produce wine.
• C6H12O6 + yeast 2C2H4OH + 2CO2
• Clarification- Wine is transferred to a stainless steel tank then the
yeast cells, tannins, and proteins are removed.
• Filtration- The treated wine is then passed to an industrial filter to
remove the larger particles.
• Ageing- Wines are either placed in steel tanks or wooden barrels to
age. It is aged to develop more flavor.
• Bottling- Right before bottling a small amount of sulfite is added
to help preserve the wine and prevent further fermentation. Bottles
are sealed using a cork, the air in the head space is removed
immediately before inserting the cork
• Liquors are fermented then distilled beverages,
• Brandy is distilled from fermented alcoholic fruit beverages (wine)
• Whisky is distilled from fermented alcoholic grain beverages (beer)
• Types of distilled liquors:
• Brandy
• Whisky
• Vodka
• Rum
• Gin
• Tequila
1. Milling- Cracking the kernel of grain,
2. Mashing- Converting the grain starch to grain sugar
3. Fermenting-Converting the grain sugar to alcohol and carbon
dioxide by the addition of yeast
4. Distilling-converting the alcohol to beverage alcohol by heating
and cooling.
• Acetic acid, CH3COOH, is an organic compound which also written
as CH3CO2H or C2H4O2.
• It is colourless liquid in undiluted form is called as glacial acetic acid.
• The very dilute form of acetic acid (8 – 10%) is known as vinegar
and has a distinctive sour taste and pungent smell.
• Mainly produced as a precursor to polyvinyl acetate and cellulose
acetate.
Acetic acid can be manufactured by following methods
1. Methanol carbonylation
2. Acetaldehyde oxidation
3. Ethylene oxidation
4. Oxidative fermentation
5. Anaerobic fermentation
1. Methanol carbonylation
CH3OH +CO CH3COOH
2. Acetaldehyde oxidation

3. Ethylene oxidation
4. Oxidative fermentation

5. Anaerobic fermentation
• Lactic acid is a naturally occurring organic acid that can be used in a
wide variety of industries, such as the cosmetic, pharmaceutical,
chemical, and food.
• Applications in the food industry include:
• Pickle
• Kimchi
• Sauerkraut
• Sour beer
• Yoghurt
Types of fermentation process:
• Homofermentative Process- The homofermentative lactic acid
fermentation converts a six-carbon sugar molecule to two lactic acid
molecules, storing the released energy into two ATP molecules.

• Heterofermentative Process- Heterofermentative bacteria

produce one mole of lactate from one mole of glucose as well as
CO2 and acetic acid or ethanol. Examples include Leuconostoc
mesenteroides, Lactobacillus bifermentous, and Leconostoc lactis.
• Citric acid is 2- hydroxy-1,2,3 propane tricarboxylic acid
• In 1917 Currie described the first production of citric acid with
Aspergillus niger
• Two methods are commonly used for the production of citric acid by
A. niger:
• Surface fermentation
• Submerged culture fermentation
Factors affecting acid production:
1. Nutrient
2. Inhibitors and stimulants
3. Inoculum
4. Fermentation time
5. Temperature
6. pH
7. Aeration and agitation
• Surface fermentation
• The classical process for citric acid manufacture
• The culture solution is held in shallow trays and the fungus develops as a
mycelial mat on the surface of the medium. The fermentation chambers are
provided with an effective air circulation in order to control temperature
and humidity.
• Submerged culture fermentation-
• Commonly employed technique for citric acid production.
• Different kinds of media are employed such as sugar and starch based
media.
• Inoculation is performed either by adding a suspension of spores, or of pre-
cultivated mycelia.
• Antibiotics are chemical substances that can inhibit the growth of,
and even destroy, harmful microorganisms.
• They are derived from special microorganisms or other living systems,
and are produced on an industrial scale using a fermentation
process.
• In 1928, Alexander Fleming developed the first modern era
antibiotic, penicillin.