IIHM JAIPUR

1. MANUFACTURING OF
LIQUERS

2. DIFFERENCE
 Liqueurs are mixtures of
spirits, sweeteners,
 and flavorings like herbs,
fruits, nuts, and flowers.
 They're sometimes
served as after-dinner
drinks,
 but they're more often
poured on desserts
 or mixed into cocktails,
milk, or coffee
 A liquor is an alcoholic
drink that is distilled from
grains or plants, such
as rum, vodka, gin or whi
skey
 Whiskey, vodka, rum are
some liquors.

3. Production of Liqueurs
The production of Liqueurs involves the
following steps:
~ Extraction
~ Distillation
~ Compounding
~ Maturing
~ Fining
~ Bottling

4. Extraction
In this process the flavours are extracted from the
main ingredient. The methods of extraction are:
 Pressure - mechanical presses are used to extract
the oil from citrus peel.
 Maceration - the flavouring agents are soaked in
cold spirit then mashed and squeezed to extract
maximum flavour.
 Infusion - maceration in warm spirit which is
maintained at a constant temperature for several
days.
 Percolation - the spirit is continuously bubbled
through the flavouring or the spirit is boiled and the
vapours pass up through the flavouring agent and
condensed.

5. Distillation
The natural products are steeped in the alcohol until it is well
impregnated with flavour, then it is distilled. This liquid is further
purified by re-distillation to remove impurities, which would
change the flavour.

6. Compounding
The ingredients are then blended in strict sequence to produce
the desired flavour. Most liqueurs are made to secret recipes,
many of which are centuries old

7. Maturing
Liqueurs must be given time to allow the ingredients to develop
flavour and character. The finest liqueurs are matured in oak
casks, which aid in mellowing the liquid.

8. Fining
Impurities are still suspended in the liquid and must be
removed. For that a substance is added to the liqueur and to
which attracts all the impurities. Then a final filtration process is
carried out.

9. Bottling
Spirit is added to the liqueur to bring it to the correct alcoholic
strength. Sugar syrup may also be added to adjust the
sweetness. Harmless organic colours may be added at this
point.

10. Liqueurs
They contain at least 2 ½ % sugar by weight
Generally preferred as digestives.
Generally served frappe ( on crushed ice) in a cocktail
glass or served straight in a liqueur glass/ sherry glass.
They are most commonly used in preparations of various
cocktails/ mocktails and flavoured coffees.

11. THANKYOU