The drinks comprise a substantial number of so-called liquids accessories or also complementary, which is why "the" National Research Institute for Food and Nutrition (INRAN) "and" the Italian Society of Human Nutrition (SINU) "did not place them within the 7 food groups.
Beverage classification
Drinks can be classified into:
- Alcoholic beverages
- NON alcoholic drinks
Alcoholic beverages
Wine: wine is a hydro-alcoholic liquid obtained from the fermentation of fresh or slightly dried grape must. It is a drink that exploits the fermentative action of yeasts from the dei family Saccharomyces which transform sugars into ethyl alcohol and carbon dioxide. It can be red (or black), white or rosé, depending on the presence or absence of pomace during vinification. A "further classification of the wine can be made on the basis of the DESTINATION for consumption, that is: blunt, table (including IGT - typical geographical indication), produced in specific regions - VQPRD (which include DOC - designation of origin controlled and DOCG - denomination of controlled and guaranteed origin) and special wines (dessert).
Beer: it is the most consumed alcoholic beverage in the world; it is obtained by alcoholic fermentation by the Saccharomyces cerevisiae and carlsbergensis musts prepared with barley malt, water, flavoring and hop inflorescences. Based on the alcohol content, beers can be classified into: non-alcoholic, normal (3ml / 100ml), special (3.5ml / 100ml), double malt (not less than 4ml / 100ml).
Distillates and liqueurs: distillates are prepared by the distillation of some alcoholic beverages or by fermentation and subsequent distillation of vegetable products rich in carbohydrates; the gradation oscillates between 38 and 60 °. Liqueurs are prepared starting from alcohol or distillates by adding sugar, essences, herbs, water and sometimes even dyes; the alcohol content fluctuates between 20 and 50%. They are classified into: fruit liqueurs, bitter and semi-bitter liqueurs, liqueurs based on essences.
Nervine drinks
Coffee: coffee is a nerve drink obtained by hot infusion of coffee powder. The plant species from which the bean is obtained (subsequently roasted and pulverized) are the Robust coffee and the Coffea arabica. Coffee production is based on some steps: harvesting, extraction of the seed from the fruit, selection of the seeds and roasting (before consumption, of course, also the grinding). Coffee is a drink that contains caffeine, an alkaloid with exciting effects on the body.
You: tea or tea is a drink obtained by hot infusion of the leaves of Thea sinesis or Thea assamica or Camelia Tea. There are various types of tea: green tea, black tea, oolong tea, scented tea. It is also possible to find instant soluble teas, decaffeinated and ready-to-drink tea; the alkaloids of the tea consist mainly of caffeine (or theine), theophylline and theobromine which act on the central nervous system as stimulants.
Liquid chocolate: liquid chocolate, also known as "in the cup", is the result of mixing: bitter cocoa powder, milk and possibly sugar. In addition to a drink, hot chocolate is also a food proper as it provides: fats, sugars, proteins, mineral salts, vitamins and antioxidants.
Alcohol-free drinks
Drinks: they are drinks distinguishable into 4 groups:
- Drinks sold under the name of one or more fruit juice: fruit juice NOT <12%
- Drinks sold under the name of a NON-juice fruit: eg. chinotto, cedar etc.
- Drinks sold under the invented name: includes a wide range of drinks, such as cola, bitters, tonic waters etc .; they also contain plant extracts and caffeine.
- Gaseous: they are "simple" drinks composed of water, sugar, lemon essence, citric or tartaric acid, and carbon dioxide (without dyes).
Fruit juices: they are NON fermented beverages that maintain the aroma, flavor and color of the raw material of extraction; they are obtained by mechanical extraction of the juice from the fruits. It is appropriate to distinguish:
- Fruit juice: which contains 100% natural juice
- Nectar or fruit juice and pulp: obtained by adding water and sugar to a natural or concentrated juice (these are drinks that on average contain 40-50% fruit).
Syrups: They are obtained from fruit juices or plant extracts by adding a high percentage of sugar ranging from 60 to 70%.
Bibliography:
- Food and health –S. Rodato, I. Gola - Clitt - page 202: 212
-nelle-carni-di-maiale.jpg)
