Agriculture Reference
In-Depth Information
1 6
Applications of natural ingredients in
alcoholic drinks
A. J. Buglass, Korea Advanced Institute of Science and Technology,
Republic of Korea and D. J. Caven-Quantrill, Frutarom (UK) Ltd, UK
Abstract:
This chapter reviews the use of natural ingredients that directly infl uence the
organoleptic properties of the world's major alcoholic drinks as well as additives that are
used as process aids during production and which may be present as residues. Microbial
cultures and microorganisms are also discussed, since pure yeast cultures also provide
certain organoleptic characteristics in many alcoholic beverages. Finally, the role of
added water in the manufacture of alcoholic drinks, and the legal requirements for its use,
are discussed along with future trends and sources of further information.
Key words:
alcoholic beverages, natural ingredients and organoleptic properties,
additives as process aids, microbial cultures and microorganisms, water.
16.1 Introduction
This chapter is organised in two major sections. The fi rst (Section 16.2) reviews
the use of natural ingredients that directly infl uence the organoleptic properties
of the beverage (aroma/fl avour, taste, mouthfeel or colour). In this section, the
basic ingredients (e.g. malted barley for beer, apples for cider and grapes for wine)
are not generally considered. Instead, the (usually) quantitatively minor
ingredients, often known as adjuncts or additives (but which form an essential
part of the beverage) are reviewed in the context of the world's major alcoholic
drinks:
•
Beer
•
Other cereal-based fermented beverages, including rice 'wine'
•
Wine, cider, perry and related drinks
•
Distilled spirits, fl avoured alcoholic beverages, cocktails and liqueurs.
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