Abstract
A malt beverage is a fermented drink that is generally made from cereal grain such as barley that has been malted that involves germinating the grain in water followed by drying. This process converts the starch of the cereals to fermentable sugar, which is fermented by yeast to produce alcohol. Malting is an important process which assists the breakdown of cell wall of the grains and also contributes to the tastes and aroma of the drinks produced from it. Depending upon the alcohol content, the alcoholic beverages can be categorized as beer, wine, and distilled liquor. Beer is an example of such product, which is the most common malt-based alcoholic beverage in the world. It is an alcoholic beverage with low content of ethanol usually 1–10%, which is produced by the fermentation of malted barley along with hops (Humulus lupulus). Normally fermentation is achieved by yeasts Saccharomyces cerevisiae. The Saccharomyces cerevisiae is used to produce ale via warm fermentation, while the Saccharomyces pastorianus is used to produce lager at low temperature. Hops are used to give bitter taste to beer and also act as a preservative. Wine is a fruit-based fermented product made from grapes and wide variety of other fruits. Most wines are made from grapes belonging to the genus Vitis vinifera, which are rich in anthocyanins, hence giving color to these grapes. The unique composition of fruit juice gives wine its characteristic taste and aroma. Distilled liquors are produced by distillation of fermented drinks made of grains, fruits, or vegetables and contain higher percentage of alcohol compared to beer and wine. Examples of distilled liquors include whisky made from distillation of fermented grain mash; other examples include brandy derived from fermentation of wines or any fruit. Though alcohol production has been for thousands of years, there’s a lot more to alcohol production than just conversion of sugar to alcohol, it involves a complex process that have to take in to account the flavor, aroma, and even color of the finished product.
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Abbreviations
- ABV:
-
Alcohol by volume
- EMP:
-
Embden-Meyerhof-Parnas
- MLF:
-
Malolactic fermentation
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Chettri, U., Rai, A.K., Thabah, S., Joshi, S.R. (2022). Production of Malt-Based Beverages. In: Verma, P. (eds) Industrial Microbiology and Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-16-5214-1_11
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