PLP 150C1 1st Edition Lecture 9Outline of Last Lecture I. FermentationA. What is it?B. HistoryC. Aerobic vs. anaerobicII. Saccharomyces cerevisiaeIII. Fruit winesOutline of Current Lecture I. Flower winesA. PrunoII. Other fermented beveragesIII. BeerA. Top-fermenting yeastB. Bottom-fermenting yeastCurrent LectureFlower wines• Made from chrysanthemums, acacia, honeysuckle, roses & sweet briar. • Wine made from azalea petals is 21% alcohol. It’s stable.• Flower wines need to supplement with sugar for sufficient ethanol production.• Kilju, or sugar wine, makes moonshine. Kilju is usually 15-17% alcohol (but moonshine is obviously much higher).Fermenting beer & wine is legal, but distilling moonshine is NOT.You’ll go to jail. • Pruno, or ‘prison wine’, is an alcoholic liquid originating in prisons where it can be made cheaply, easily & discreetly. Banana wine• Mbege- a traditional brew in Tanzania. It’s made from bananas & finger millet. Pulque is made from agave. It’s a milk-colored viscous alcoholic drink.• Fell into decline when native drinks were looked down upon.Mead, or honey wine, won’t ferment on its own, because it’s pure sugar basically. This drink is made of honey and water, fermented.• The most ancestral of all fermented drinks (some people think).• Can be still, or carbonated• Dry (0 sugar), semi-sweet, or sweet• 8%-18% ABV.Kombucha is fermented tea that is often for medical purposes.• There’s limited scientific information• Available commercially, and can be made at homeKefir is made by inoculating cow, goat or sheep’s milk with kefir grains.• Combination of bacteria and yeasts in a matrix of proteins, lipids and sugars.Kumis is a fermented dairy product made from mare’s milk. Important to central Asians.• Similar to kefir, but is made from a liquid starter culture, in contrast to the solid kefir grains• Mare’s milk contains more sugars than cow’s or goat’s milk fermented into kefir, Kumis has a higher, though still mild, alcohol content (2-4%).Beer• The third most popular drink, after water and tea.• Malting is a process where the grains germinate by soaking in water and are then halted from germinating further by drying. It develops the enzymes that are needed to change the grain’s starches into sugars, and other enzymes, such as proteases, which break down the proteins that yeast uses.Top-fermenting yeast ferments at higher temperatures. Ex) brown ale, mild ale, old ale, pale ale, stout and wheat beer.Bottom-fermenting yeast produce the pale lagers and pilsners, which are the most commonly consumer type of beer in the world.• Lagers are of central european origin. Bottom-fermenting yeast begin fermenting, and then the beer is stored at freezing temperature. In the secondary stage, the lager clears and mellows. Results in a crisp tasting