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containing products, which undergo
enzymatic splitting by diastase, malting,
mashing, lautering, wort Boiling, wort
clarification, before the fermentable
sugars become available for the yeasts
and bacteria. Beer is one of the oldest
fermented drink humans have produced
found throughout the world.
BARREL
AGEING –
THE GLOBAL TREND
IN BREWING
By : PALLAVI JAISWAL - Assistant Manager
Quality Control - Tropilite Foods Pvt. Ltd.
F
ermented foods and beverages
are one of the indispensable
components of every community
in the world, playing a crucial role in
human health, culture, and history.
The use of fermentation in food
processing comes from the ancient
times, by different communities all
around the world. In many reviews, the
fermentation process did not change
at all since the first procedure. As a
result, the tradition of the fermenting
processes of many communities
has passed through generations and
also has been reported in various
documents of historical, religious,
scientific, or technical context.
Fermented beverages have been
consumed by humans for thousands of
years. As humans started to farm rather
than hunt, and using grasses that
were growing locally they also
inadvertently developed a very
basic fermentation process.
Fermented beverages can be divided
into two groups, wines and beers.
Wines are fermented from various
fruit juices containing fermentable
sugars. Beers come from starch-
Drink Asia
36
July-August 2019
Chemically beer is a water-ethanol
solution containing hundreds of
different molecules. These molecules
are brewed with grain, hops, water, and
microorganism (yeast). The process
of mashing, boiling, and fermenting
introduces new compounds and
changes others. The components of
freshly bottled beer are not in balance.
Instead, they are in a dynamic state of
change, under the influence of their
environment.
Basically malt beverages are produced
by a method called Brewing. Brewing
is a complex fermentation process.
It differs from other industrial
fermentation because of the flavour,
aroma, clarity, colour, foam production,
foam stability and percentage of
alcohol are the factors associated with
the finished product. Quality of the
fermented beverages is a big challenge
during production and storage. During
the storage of beer, there is a big quality
problem of changes in its chemical
composition which alters the sensory
properties. A verity of flavours arises
depending on the beer type and storage
conditions. Basically storage condition
is considering the ageing of the beer
which may adversely affect the negative
flavour in quality.
During the storage of beer, the
formation and degradation of many
compounds is possible over time.
However, their relevance to beer aging
is determined by the reaction rates
under practical storage conditions
(temperature) and the taste of the
brewer. Basically the process of ageing
(or storage) of beer before packaging is