International Journal of Chemistry Research and Development
METHODS FOR PREPARATION OF SELECTED CEREALS BASED ALCOHOLIC BEVERAGES PRE-MIXED WITH FRUIT JUICES
Abstract
The first of its kind study resulted in stable alcoholic beverages using varied starch sources from vegetables, millets, and cereals. The method was green in nature as waste generated was recycled. Fermented beverages have been produced and consumed all over the world and over a very long time span. Man discovered that sugar solutions of different origins, if left standing rather warm, will start fermenting spontaneously into an alcoholic beverage. The requisite microorganism, Saccharomyces yeasts is abundant almost everywhere and will do its duty, by producing alcohol. Fermented beverages can be divided into two groups, wines and beers, broadly defined
Keywords
Document Preview
Details