Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
Homebrewing is the brewing of beer or other alcoholic beverages on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online. Beer was brewed domestically for thousands of years before its commercial production, although its legality has varied according to local regulation. Homebrewing is closely related to the hobby of home distillation, the production of alcoholic spirits for personal consumption; however home distillation is generally more tightly regulated.
Carbonated water is water containing dissolved carbon dioxide gas, either artificially injected under pressure or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially produced sparkling water.
An airlock is a compartment which permits passage between environments of differing atmospheric pressure or composition while minimizing the mixing of environments or change in pressure in the adjoining spaces. "Airlock" is sometimes written as air-lock or air lock, or abbreviated to just lock.
A carboy, also known as a demijohn or a lady jeanne, is a rigid container with a typical capacity of 4 to 60 litres. Carboys are primarily used for transporting liquids, often drinking water or chemicals.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
A water dispenser, known as water cooler, is a machine that dispenses and often also cools or heats up water with a refrigeration unit. It is commonly located near the restroom due to closer access to plumbing. A drain line is also provided from the water cooler into the sewer system.
A diving bell is a rigid chamber used to transport divers from the surface to depth and back in open water, usually for the purpose of performing underwater work. The most common types are the open-bottomed wet bell and the closed bell, which can maintain an internal pressure greater than the external ambient. Diving bells are usually suspended by a cable, and lifted and lowered by a winch from a surface support platform. Unlike a submersible, the diving bell is not designed to move under the control of its occupants, or to operate independently of its launch and recovery system.
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish where it provides energy when oxygen is scarce.
Kilju is the Finnish word for home made alcoholic beverage typically made of sugar, yeast, and water.
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production.
Campden tablets are a sulphur-based product that are used primarily to sterilize wine, cider and in beer making to kill bacteria and to inhibit the growth of most wild yeast. They are also used to eliminate both free chlorine and the more stable form, chloramine, from water solutions. Campden tablets allow the amateur brewer to easily measure small quantities of sodium metabisulfite, so they can be used to protect against wild yeast and bacteria without affecting flavour. Untreated cider must frequently suffers from acetobacter contamination causing vinegar spoilage. Yeasts are resistant to the tablets but the acetobacter are easily killed off, hence treatment is important in cider production.
A deaerator is a device that is used for the removal of dissolved gases like oxygen from a liquid.
Aeration is the process by which air is circulated through, mixed with or dissolved in a liquid or other substances that act as a fluid. Aeration processes create additional surface area in the mixture, allowing greater chemical or suspension reactions.
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is broadly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.
A gas bubbler is a piece of laboratory glassware which consists of a glass bulb filled with a small amount of fluid—usually mineral or silicone oil, less commonly mercury. The inlet to the bulb is connected to a ground glass joint, while the outlet is vented to the air.
Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531 with the ancestral method.
Rotary feeders, also known as rotary airlocks or rotary valves, are commonly used in industrial and agricultural applications as a component in a bulk or specialty material handling system. Rotary feeders are primarily used for discharge of bulk solid material from hoppers/bins, receivers, and cyclones into a pressure or vacuum-driven pneumatic conveying system. Components of a rotary feeder include a rotor shaft, housing, head plates, and packing seals and bearings. Rotors have large vanes cast or welded on and are typically driven by small internal combustion engines or electric motors.
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built.
This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
