In my previous article, I spoke about the role food preservation had on humanity. I lightly touched on fermentation as one of the original, albeit inadvertent methods of preservation. This article and the next will focus on the fermentation of foods and beverages and its impact on the food industry. Fermented beverages have been a part of human civilization since the earliest recordings. In the beginning, fermentation helped stop spoilage and pathogenic organisms, but now humans want Disruptive Ingredients: Fermented Beveragesfermented beverages for that and much more. Fermented beverages are very important to the human diet especially in developing countries as it is a low-cost technique for food preservation and nutritional and flavor enhancement.
History
Archaeologists have found evidence of fermented beverages from the earliest human civilizations in Central America, South America, and Asia. Fermented beverages containing ethanol have been consumed by humans since the Neolithic Period (10,000 BC). Fermented beverages are intertwined with many cultures and civilizations. For example, wine’s role in both Jewish and Christian rituals. Local watering holes such as bars act as ways for humans to socialize with new and old faces. Not all fermented beverages contain alcohol, however.
Kinds
Fermented beverages fall into four basic categories categorized on what is fermented: grains, fruits, vegetables, and miscellaneous. They can also be classified by their alcohol content: alcoholic, low-alcoholic fermented beverages, and nonalcoholic fermented beverages. According to Kaur et al, alcoholic beverages are fermented beverages which have 0.55%-76% alcohol by volume. Low alcoholic beverages are those that have an alcohol volume ratio of 1.2% or less, and nonalcoholic beverages have an alcohol volume ratio of 0.5% or less. There are almost 30 different sources and numerous types of alcoholic fermented beverages but this article will touch on the most culturally relevant and familiar in the United States.
Beer is one of the most popular fermented beverages. Different methods of production leads to different alcohol contents but all beer involves grain fermentation with Saccharomyces cerevisiae. It involves fermenting a starchy mixture of water and grains – typically malt (barley). The Saccharomyces cerevisiae is a yeast that breaks down the starches in the solution and create ethanol and carbon dioxide as by products. Ethanol increases the product’s alcohol content while the carbon dioxide gives the beer its classic fizzy mouthfeel. Discrepancies at any point in the process can result in a completely unique product. Roasting the barley for longer can make a pale lager taste much closer to dark stout like a Guinness!
Another familiar fermented beverage is wine which can be dated back to the 6th century in the Middle East and China. Although it is traditionally made by fermenting grapes other fruits can also be involved such as blueberries, pomegranates, and even bananas! Conventional wine is made by fermenting grapes with the same yeast used in beer production: Saccharomyces cerevisiae. The yeast can break down the sugars in the grapes into ethanol and carbon dioxide. In this case, the carbon dioxide is allowed to escape into the environment except when sparkling wine such as Champagne is made. Red wine and white wine differ during fermentation; red wine is fermented with the grape skins while white wine is produced using only the flesh. An optional secondary fermentation is another way to potentially enhance the product. A malolactic fermentation usually done by lactic-acid bacteria, Oenococcus oeni, is done to help mellow out the taste and boost the mouthfeel.
One trending functional food is kefir, a nonalcoholic fermented milk beverage that originated in Eastern Europe and Russia. Kefir is said to have probiotics and be good for your gut health because it contains beneficial yeasts and bacteria. It is made by inoculating cow’s or goat’s milk with kefir grains, dried colonies of symbiotic yeast and lactic-acid bacteria. The microbes transform the milk into a slightly carbonated, drinkable yogurt. This is better than traditional yogurt for those with lactose sensitivities because the microbes break down most of the lactose. It’s a good source of calcium, protein and B vitamins. Kefir can even be made at home pretty easily!
One more highly trending fermented beverage is kombucha. Kombucha is fermented tea; a mother culture composed of symbiotic yeasts and bacteria break down a tea/sugar mixture and produce carbon dioxide and organic acids. It is very rich in B vitamins as well as probiotics. Kombucha differs by changing the type of tea, addition of fruit juices and flavors, along with the fermentation time.
Nutrition
Drinking fermented beverages can be very beneficial; the fermentation process can produce B vitamins which may be missing in the vegan diet. Some studies have shown that nonalcoholic fermented beverages made from barley have high phenolic compounds, bioactive peptides, and fibers – all of which are useful. Kombucha and kefir are good sources for probiotics. There have been claims that kombucha and kefir can help prevent diseases such as cancer and asthma but further review and studies are needed.
Final Thoughts
Alcoholic fermented beverages do not necessarily aid in human health especially in excess, but they remain popular in human culture because they provide a vehicle for meeting new people, letting off steam, and hanging out with loved ones. They can create jobs and be associated with our religions.
Nonalcoholic fermented beverages may not be as helpful socially but they can be beneficial to our health. Both kefir and kombucha are good sources of probiotics as well as B vitamins. Although there are more extreme claims, more evidence is needed. They are, as a whole, functional foods and are becoming more available in the most basic of grocery stores. Fermented beverages whether alcoholic or not were and remain an important aspect of human socialization and culture.
Resources
- https://www.sciencedirect.com/topics/food-science/fermented-beverage
- https://www.culturesforhealth.com/learn/general/naturally-cultured-fermented-beverages/
- https://www.sciencedaily.com/releases/2004/12/041206205817.htm
- https://www.drugfreeworld.org/drugfacts/alcohol/a-short-history.html
