Soft Drinks - Fermented
Fermented beverages are those that are manufactured using only the fermentation process, which is achieved by a microorganism (yeast) transforms sugar into alcohol. This process only get drinks with a maximum alcohol content equivalent to the maximum tolerance of the microorganism, ie about 14 degrees. This process is relatively simple when the substrate to ferment the juice of a fruit, but when the substrate is starch, as the case of barley, rice and corn, yeast can not ferment directly, so that should be chemically transformed into sugar, is the process of saccharification. This process involves cooking the starch substrate and a subsequent addition of a hydrolytic enzyme (amylase) in chemically pure form or as a microbial culture. Once achieved, the saccharification of starch, may be subject to the fermentation process.