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(zhs4@aber.ac.uk), is under our own personal responsibility and not that of the Aberystwyth University. Similarly, any opinions expressed are our own and are in no way to be taken as those of A.U.
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We study at Aberystwyth University and all major in Business Finance
as we all interested in "Alcohol Beverage" that we decide to investigate this topic, which including 4 different aspects--medical benefits (academic interest), history (social interest), drinking culture (personal interest) and production process (personal interest)
HISTORY
"Almost anything can be preserved in Alcohol, except Health, Happiness, and Money."
-Mary Wilson Little
There was a gap before Big Bang, there was a story before our history.
At the beginning of the story, some primates found some overripe plums, which draw primates with an intoxicating fruity odor. None of the primates could refuse such delicacy, because their sense of hunger was the best ingredient.
In the ages without magic, some feelings whispered magic to these primates, the primates initially felt dizzy but not from an earthquake, and the emotion beyond their natures.
At the end of the story, some of the primates became orangutans, monkeys, and some of the primates became us.
Maybe the story never happened, or maybe the story is too simple to describe the truth, however, the story is a brief to describe the relationship between our ancestors and the most ancient alcoholic beverages, which were made by the sugar in overripe fruits and the yeasts in nature.
After the story, we have history. In our history, we called the process of making alcoholic beverages fermentation.
Nobody exactly knows when we started to make such fermented beverages, the earliest known evidence comes from 7,000 BCE in China. The residue in clay pots shows that fermented rice, millet, grapes, and honey were the main ingredients of making alcoholic beverages. [1]
Despite local climates always district the appearance of fermented beverages, however, fermented beverages are always playing important roles in different civilizations.
As for ancient Egyptians and the Mesopotamians before 6,000 BCE, according to the remaining clay plate, beers in different forms have already become the most popular fermented beverages in these two ancient civilizations.[2]
Drinking beer together from the same clay pot once was a social activity for Mesopotamians, and as for ancient Egyptians, beer was part of the salary for the workers who devoted themselves to building the pyramids for pharaohs in different ages.
The wines made from grapes were also popular in ancient Egypt, however, because of the limitation of climate, the production of wine could only be enjoyed by the nobility class of ancient Egypt, so there are paints of Egyptians picking and making wine on the murals of some of the highest places in ancient Egypt.[1]
As for ancient Romans, the habit of drinking fermented beverages could be different. The wines made from grapes were one of the affordable beverages for ordinary civilians.
"Since heaven gave the talent, let it be employed!
Spin a thousand of pieces of silver, all of them come back!
Cook a sheep, kill a cow, whet the appetite,
And make me, of three hundred bowls, one long drink!"[3]
- Li Bai
Li Bai, one of the most famous poets of the Tang Dynasty, once wrote in his poem that he was willing to drink 300 bowls of wine a day. Since distilled alcohol became popular, although hyperbole is common in poetry, it is still hard for us to imagine what Li Bai would feel after 300 bowls drinks.
The origin of distilled alcohol is controversial. In 1313, a Catalan professor initially recorded the process of making distilled alcohol.[4] It is also said that there was a device for distilling liquor in China during the Han Dynasty.
However, the technique of distilling alcohol greatly increased the alcohol degrees from fermented beverages. Anyway, Li Bai can't drink 300 bowls of distilled liquor, and alcoholic beverages are not just drinks anymore.
Distilled alcoholic beverages, also called distilled spirits, were originally used as medicine. The invention of gin is a good example.
The invention of gin can be traced to the 11 century in Salerno, southern Italy. The local monks used swan-necked alembic still with distilled wines, and the berries from juniper trees to make gin.
As a medicinal herb, juniper had been an essential part of doctors’ kits for centuries: the Romans burned juniper branches for purification, and medieval plague doctors stuffed the beaks of their ghoulish masks with juniper to protect them from the Black Death. Across Europe, apothecaries handed out juniper tonic wines for coughs, colds, pains, strains, ruptures, and cramps. These were a popular cure-all. [5]
Different alcoholic beverages have different fans and consumption scenarios. Fermented beverages are always consumed by the people on land, however, enjoying fresh beer and wine on the voyage was absolutely a luxury, especially in the Age of Exploration, because beers and wine could easily go bad on ocean. By contrast, distilled spirits, because of the alcohol degree, most of the bacteria and viruses can not live in the distilled spirits, so that distilled spirits were one of the ideal cargos for sailing in that age.
Also, distilled can be used to keep fresh water pure, so one or two kinds of spirits, like rum, brandy, whiskey, gin, or vodka, can protect people's health.
But as the quote on the front page says: " Almost anything can be preserved in Alcohol, except Health, Happiness, and Money." When we are immersed in the world of spirits, we will not achieve whatever we want.
There was a craze called Gin Craze. In 1743, 10 liters of gin can be produced by each person in England. In the heyday of the gin industry, there was even no quality about product control, and gin was frequently mixed with turpentine. The Gin Act 1736 imposed high taxes on sales of gin, forbade the sale of the spirit in quantities of less than two gallons, and required an annual payment of 50 pounds for a retail license. However, these measures had little effect beyond increasing smuggling and driving the distilling trade underground. [6]
Hogarth's engraving Gin Lane is a well-known image of the gin craze and is often paired with "Beer Street", creating a contrast between the miserable lives of gin drinkers. Francis Place later wrote that enjoyments for the poor of this time were limited: They had often had only two: "sexual intercourse and drinking," and that "drunkenness is by far the most desired" as it was cheaper and its effects more enduring. By 1750 over a quarter of all residences in St Giles parish in London were gin shops, and most of these also operated as receivers of stolen goods and coordinating spots for prostitution. [6]
PRODUCTION PROCESS
This part is going to introduce the production process of variety alcohol beverage
Beer Production Process
1. Malting
As we all know, beer is made from barley grains and the whole process are following:
Firstly, cleaning the grains: the barley grains will be cleaned and then soaked in water for approximately 2 days. The barley is allowed to stand for 4-5 days to germinate after the excess water is then drained off. Tips: Barley contains a lot of protein. Therefore, if only barley is used to make beer, the final beer will be dark and unstable. Therefore, the protein present in the malt must be diluted by the addition of additional starch or sugars.（Gaurab Karki，2018）
Beer Production Process
2. Kilning
The second step could be called as Kilning, in this step, the germinated seeds will be put in kiln and the high temperature will kill these seeds. (Temperature is approximately 80 degrees Celsius) This process is helping the seeds to be dried. The amylase enzyme of the seeds would not be harm by the roasting temperature or the beer could not be produced. Also, there is a truth that the higher the drying temperature, the darker the beer produced.（Gaurab Karki，2018）
3. Mailing
The third step of beer production process is mailing, mailing doesn’t mean delivery but crushing, the dried grains from last step will be crushed into coarse powder by rollers and this powder has specific name called grist.（Gaurab Karki，2018）
Beer Production Process
4. Mashing
The following section is mashing. Grist from last step will be mixed with lukewarm water and it takes approximately 1 hour to maintain the resulting material at 65 degrees Celsius. (Biology tips: during this process, amylase enzyme will hydrolyze starch into maltose, monosaccharides, dextrose, etc. same to this, small fragments and amino acids will be produced from the process of hydrolyze that caused by protein hydrolases.) wort is a name of the liquid resulting from mashing. Filtration happens and wort will be kept after the precipitated proteins, other cereal residues and husks are filtered.（Gaurab Karki，2018）
Beer Production Process
5.Boiling of wort
Let’s move to the fifth part, which is boiling of wort. The wort is produced in the last part as the filtrate and it would be boiled with hops added during the whole period and keep stirring it for approximately 2-3 hours. Maybe you will wonder about the reason for boiling the wort. These are reasons following:
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To extract the hop aroma from the hops
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Remaining proteins will be coagulated by partially hydrolyses which caused by boiling, and the remaining proteins will be easier removed.
-
Caramelization of the sugar may be caused if not boiled, as the filtrate contains enzymes that are active in the saccharification process and these will be inactivated at high temperatures.
-
Boiling raises the temperature of the filtrate, thus sterilizing and concentrating the wort.（Gaurab Karki，2018）
Beer Production Process
6. Fermentation
There is the sixth step called Fermentation. The process is usually completed within 14 days and is temperature limited, usually at 3-4°C, and during fermentation the yeast converts mainly sugar into ethanol and carbon dioxide, but also some glycerol and acetic acid. (Tips: Closed fermenters are more conducive to fermentation than open fermenters, as using a closed fermenter allows the carbon dioxide released during fermentation to be collected and used in the carbonation step below.)（Gaurab Karki，2018）
Beer Production Process
7. Finishing, Ageing, Maturation and Carbonation.
At this stage, the production of beer is initially completed, followed by the processes of finishing, ageing, maturation, and carbonation, as these processes help the beer to become clear - young draft beer is stored in barrels for several weeks to months at a constant temperature of 0°C. During this time, yeast, proteins, and other undesirable substances settle out and the beer becomes clear. Not only that, but esters and other compounds will be formed during the ageing process, which leads to the emergence of flavors and aromas. Finally, carbonation is the final step in the production of beer. After ageing, the beer needs to be carbonated with 0.45-0.52% CO2.（Gaurab Karki，2018）
Wine
Production
Process
Introduction
Wine is an undistilled alcoholic beverage made mainly from fruit juice. (mainly from grapes).
The process of preparing wine is known as oenology and the branch of science that studies wine is known as oenology (USA) or enology (UK).
There are different types of wine, depending on the basis.
In addition to fruits and berries, non-toxic plants (flowers), for example, can also be used to make wine.
As the basic component of wine is alcohol, other substrates are added.
It contains between 3 and 22% alcohol.（Gaurab Karki，2020）
Wine
Production
Process
Step 1:Harvesting fruit.
We all know that the raw material for red wine is grapes, so it is important to harvest the right type of fruit and berries, as the raw material determines the quality of the wine. The criteria for selection lie in the sugar content. Grapes usually contain between 5 and 25% total soluble sugar, so it contains a large amount of fermentable sugar.（Gaurab Karki，2020）
Step 2: Crushing and extraction.
In this step, the previously harvested fruit is crushed and during the crushing process the grapes are pressed into juice with the release of a small amount of color. In contrast to red wines, white wines are more complicated to make, as the skins need to be removed beforehand.（Gaurab Karki，2020）
Wine
Production
Process
Step 3: Optimisation.
In this step, two strains will be used to improve the optimization of two parameters: TSS and PH. The TSS value of the wine needs to be maintained between 17-22% and the PH value between 3-4. These two values are determined by the different yeast strains.（Gaurab Karki，2020）
Step 4: Primary fermentation.
During the initial fermentation Must will be fermented at the most appropriate temperature, which varies for different types of wine. Here are the appropriate fermentation times and temperatures: red wines usually ferment for 3-5 days at 22-27°C and white wines for 7-14 days, and at a lower temperature than red wines, 10-21°C. The fermentation process is also tedious, requiring twice daily striking of the floating skins or stirring to mix the contents and expel the air from the fermentations.
The first fermentation allows for rapid multiplication of yeast cells and the fermentation of sugars into ethanol Primary fermentation ends when the TSS drops to about 9-10%.（Gaurab Karki，2020）
Wine
Production
Process
Step 5: Pressing.
In this step, the skins are removed and pressed to release the juice and alcohol. The pressed liquid is then transferred to the tank again. For the production of white wines, this step takes place before the initial fermentation and the color of the fruit and berries is extracted during the pressing process.（Gaurab Karki，2020）
Step 6: Cold and hot sterilisation.
Heat and cold sterilization: In this step, the tartaric acid crystals are removed so the wine tastes better. The fermented must is cooled and kept for one to two weeks. During this time, the crystals are separated or stirred against the walls of the fermenter and the clear liquid is collected on the secondary fermenter. During the heat treatment, the must is fermented in fermenters at 50-60°C and kept overnight. The aim of this is to precipitate clear juice, while the cloudy matter will be trapped on the tanks.（Gaurab Karki，2020）
Wine
Production
Process
Step 7: Secondary fermentation.
This step is carried out in oak barrels or in stainless steel or plastic-lined concrete tanks. The fermentation process is also a reduction of the sugar content of the wine, which is kept in a stable anaerobic condition for six months or so, and stops at a specific temperature of 15-20 degrees Celsius. It is at this stage that the wine's special aromas are created. There are three different types of wine aromas. The first is the most superficial aroma, that of the grapes - the raw material. The second level of aromas is the one that develops during the secondary fermentation process. The last type of aroma is the one that develops during the long process of ageing. In this step, the second fermentation will take longer than the first, lasting almost a year.（Gaurab Karki，2020）
Step 8: Laboratory tests.
After secondary fermentation, laboratory tests are necessary because fermentation is a chemical reaction process and there are many values, chemical elements that need to be measured, including pH, titratable acidity, residual sugars, free or volatile acidity and alcohol percentage.（Gaurab Karki，2020）
Wine
Production
Process
Step 9: Blending and refining.
This is the most crucial step in the production of a good wine, as it is in this step that the wine's special flavors and aromas will be stimulated. Extracts of aromatic plants, spices, essential oils, things with aromas of this kind are added in the right proportions during the blending process. This proportion is the secret recipe, the secret to the success of the wine and the trade secret of the winery (wine industry). Once the blending and mixing is complete, the wine is filtered and clarified to remove the pectin.（Gaurab Karki，2020）
Step 10: Preservation:
Pasteurization techniques and the use of potassium metabisulphite kill the micro-organisms that use the sugar, so this step is mainly used for storing wine.（Gaurab Karki，2020）
Wine
Production
Process
Step 11: Bottling.
Finally, the wine is bottled aseptically in corked bottles, usually made of oak. And this bottled wine can be quoted immediately or stored because of its sterility.（Gaurab Karki，2020）
MEDICAL VALUE
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This stage will give examples of beer, wine and medicinal wines can helop the body
Alcohol is known to be of great value and it brings benefits to carious areas. Firstly, there is the medical value, doctors use medical alcohol to fight diseases. Secondly, for industry alcohol is one of the most important basic chemical ingredients. Then, in ordinary life, alcohol can be consumed with a carious flavors, etc.
There may be a lot of negative news about alcohol in our lives, but we cannot ignore the fact that it does bring us many benefits.
Wine is the most common type of alcohol in the life. The more conservative crowd may think that alcohol can harm the body and make people irrational. But whatever it is needs to be in moderation, and it can do a lot for the body. For example beer , drinking around 473ml a day reduces the risk of heart disease by 42%; One bottle of beer a day reduces the incidence of kidney stones by 40% and also boosts the immune system and fight infection. These benefits stem from the presence of Xanthohumol in beer, which works as an anti-microbial, anti-inflammatory, and antioxidant, as well as inhibiting several forms of malignant tumors. They are necessary for the efficient functioning of the neurological and immune systems. As well as for sleep and memory.(OLSOVSKA et al., 2014) The alcohol in beer is strictly controlled, so it is safe to drink moderate amounts of beer in the absence of illnesses that require a ban on alcohol intake.
In the constant quest for quality of life, many people will choose red wine. It has flavours that provide a different experience for everyone. At the same time the substances in wine are suitable for adults of all ages, such as young people who are drinking for the first time. And wine is drink that is suitable for all occasions. In normal life, a moderate amount of red wine can bring us many benefits. Peason et al, showed that reveratrol improved the vascular protection of obese mice on a high - calorie diet in a study in mice.
The link between French health and red wine was explored in French paradox. A country with high alcohol consumption where the ethanol content of alcoholic beverages appears to be a decisive protective factor against coronary heart disease.(Ferrieres, 2004) The incidence of coronary heart disease is indeed is indeed lower in France compared to other countries. And it turns out that France still has a lower risk based on the results of mortality and morbidity of coronary heart disease.
In addition to the above mentioned benefits, a glass of red wine will contribute to relaxation. After we have finished our busy day, we can avoid the build-up of stress by haviing a drink. It reduces inflammation in the body and at the same time boosts the immune system bueause of the resveratrol in wine.
Herbal wine is a very popular in China, as people often drink it to support their health. During the steeping process, the wine heightens the benefits of the medicine, while compensating for its bitter taste. For example, the tather odd rat cub wine is common in China, but many people cannot accept it, although it can provide many benefits, such as rheumatological diseases. However, the dosages for the medicinal wine are very restrictive and need to be made under a doctor's supervision.
Medicinal wine is a leaching preparation. Modern wine making uses white wine as a soluble medium. In China it is commonly divided into tonic herbal liquors; then anti-rheumatic liquors, such as python liquor; and finally aphrodisiac liquors, such as ginseng liquor. there are also different methods of preparation, for example cold infusion, hot infusion and brewing. Compared to traditional medicine, it is easier to take. And it is quickly absorbed by the body and takes effect. However, it is important to ask your doctor if your body is able to accept the tonic effects of medicinal wine.
What is the table culture of alcoholic beverages?
The table culture of alcoholic beverages included essential etiquettes when people drink, and also some aims for proving the relationship between each other. The earliest resource is from China, and as time passed by, the table culture evolves into a business instrument between enterprises.
Describe your image
There is the same situation with China, in which the western use the changes that drink with other people to table about what things happened recently, business, and so on. But there are a lot of differences between China and western. The biggest difference is the variety of alcoholic beverages. The western people would like to drink red wine and other distilled liquor. However, the Chinese would like to drink liquor.
What is the western table culture of alcoholic
beverages?
標題 1
WESTERN
ESSENTIAL PROTOCOL
There are a lot of protocols when western drink red wine as follows:
- Use goblets.
-Pour wine into wine decanter.
-Don't touch the belly of goblets
-Eyes contact
Goblet
The definition of a goblet is that ' a drink vessel(as of glass) with a foot and stem- compare TUMBLER.' (Merriam Webster, 2021)
Goblet
Bordeaux Cup:
'Red wine glasses come in various styles, especially if you consider the grape varietal specialty of the wine you are having. However, for practical purposes, connoisseurs and sommeliers recommend having a Bordeaux, Pinot Noir, or cabernet wine glass since these glasses are more suited to almost all wines.'(The Different Types Of Glassware You Should Invest In, 2021)
The Bordeaux cup has a smaller belly, a slightly wider rim and a less curved wall. For typical Bordeaux wines with full body, firm tannins and heavy taste, the shape of the glass helps to fully spread the bouquet, while retaining most of the bouquet, which is very suitable for the gradual and layered aroma of Bordeaux wines. Secondly, it can effectively adjust the diffusion direction of the wine in the mouth, so that more of the wine falls to the middle and back of the tongue, so as to better highlight the tannin texture and the balance between sweet and sour.
Goblet
THE PURPOSE OF SHAPE:
The most important feature of red wine glass is the big bowl and slightly tapering rim. This design the wine glass, allowing the wine to breathe so the armoas and flavors are released. Tannins and sulfites are also dissipated with the mixing of air with the wine. (The Different Types Of Glassware You Should Invest In, 2021)
Wine Decanter
Wine Decanter
The wine decanter is aimed at allowing the wine to breath so the armoas and flavors are released. Tannins and sulfites are also dissipated with the mixing of air with the wine.
And thus, when people enjoy red wine they always decant wine into the decanter.
Hand method
When holding a goblet, do not touch it with your hand. The temperature of your palm will change the temperature of the wine in the glass and thus the taste of the wine.
The correct position should be to hold the stem of the glass, more than halfway between thumb and forefinger, the other fingers should rest naturally.
Eyes Contact
That is a crucial point that when you drink red wine with others. When you want to clink with each other, you can just raise your glass and say cheers for respect.
CHINESE LIQUOR
Liquor divider
In Chinese culture, when people drink liquor, they always decant liquor into a divider to identify and balance the quantity of liquor that make everybody drink the same.
Traditional culture
When you want to clink with elder generations, you Must put your glass lower than him/her for showing respect.
Reference
[1] Phillips, R., (2020). A Brief of Alcohol. Ted-Ed. Available at:
https://www.youtube.com/watch?v=y5XEwTDlriE
[Accessed on 14th December 2021]
[2] Forsyth, M., (2017). A Short History of Drunkenness. Viking.
[3] Li, P., Brining in the Wine. Available at:
https://allpoetry.com/Bringing-in-the-Wine
[Accessed on 15th December 2021]
[4] Lichine, A., (1973). Alexis Linchine’s New Encyclopedia of Wines & spirits. Alfred A. Knopf, Inc.
[5] The scandalous history of gin: the story behind everyone’s favourite spirit. Delicious. Available at:
[Accessed on 17th December 2021]
[6]Phillips, R., (2014). Alcohol A History. The University of North Carolina Press.
Courtwright, D., (2002). Forces of Habit: Drugs and the Making of the Modern World.
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Karki, G., 2018. Brewing; beer production process - Online Biology Notes. [online] Online Biology Notes. Available at: <https://www.onlinebiologynotes.com/brewing-beer-production-process/> [Accessed 15 December 2021].
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Karki, G., 2021. Wine production process - Online Biology Notes. [online] Online Biology Notes. Available at: <https://www.onlinebiologynotes.com/wine-production-process/> [Accessed 15 December 2021].
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OLSOVSKA, J., MATOULKOVA, D., CEJKA, P. and JURKOVA, M. (2014). Beer and Health. Kvasny Prumysl ， [online]60(7-8), PP.174-181. Available at: https://kvasnyprumysl. cz/artkey/kpr-201407-0001-pivo-a-zdravi.php[Accessed 15 Dec. 2021]