History of Carbonated Drinks

History of Carbonated Drinks
Naturally occurring carbonated mineral waters have been known for a long time. These effervescent waters exist as a consequence of excess carbon dioxide in an aquifer dissolving under pressure. Although claims for the medicinal properties of these mineral waters have been grossly exaggerated, the presence of carbon dioxide does make aerated waters and softdrinks more palatable and visually attractive; the final product sparkles and foams.

The first non carbonated softdrinks appeared during the seventeenth century. In 1767, Joseph Priestly produced the first man made, palatable carbonated water. Three years later a Swedish chemist, Torbern Bergman invented a process that produced carbonated water from the reaction between chalk and sulphuric acid allowing a commercial production of aerated mineral water.

In 1783, Jacob Schweppes, a young watchmaker and amateur scientist perfected an efficient system for manufacturing carbonated mineral water and founded the Schweppes Company in Geneva. He relocated to London, England in 1790. Since then the addition of flavorings to aerated water has seen the development of major softdrinks brands throughout the world. To meet the need for carbonated softdrinks, the soda fountain was developed by Samuel Fahnestock in the United States in 1819.

The patenting of the Crown cork by William Painter in 1892 and the automatic production of glass bottles using a glass blowing machine by Michael J. Owens in 1899 were notable achievement that at last allowed carbonated softdrinks to be successful bottled without significant loss of carbonation. Since then, development in closure technology, polyethylene terephthalate (PET) bottle production, can design and manufacture, syrup making methods, carbonation technology and filling machine manufacture have led to the worldwide beverage industry as we know it today.
History of Carbonated Drinks

History of Instant Coffee (Nescafe)

History of Instant Coffee (Nescafe)
The beginnings of Nescafe can be traced all the way back to 1930, when the Brazilian government, first approached Nestlé. The agency, Brazilian Coffee Institute seeks Nestle to preserve the huge coffee surpluses, by develop coffee that was soluble in hot water.

Coffee guru, Max Morgenthaler, and his team set out immediately to find a way of producing a quality cup of coffee that could be made simply by adding water, yet would retain the coffee’s natural flavor.

After seven long years of research in Nestle Swiss laboratories, they found the answer. The new product was named Nescafé – a combination of Nestlé and café. Nestle introduced Nescafe, the first commercially successful soluble coffee, in Switzerland, on April 1st, 1938. The company applied the technology at its Hayes factory, west London.

Instant coffee processing was not a new idea; it was invented by a Japanese chemist in 1901 and had been marketed and sold by other companies without success. Nestle revolutionized the way instant coffee was made. Nestle developed a new process for dehydrating the concentrated coffee which vastly improved the quality. In entailed spraying a fine mist of the solution into a heated tower where the droplets turned to powder almost instantly.

For the first half of the next decade, however, World War II hindered its success in Europe. Nescafe was soon exported to France, Great Britain and the USA. Its popularity grew rapidly through the rest of the decade. It was so popular that the entire production of its US plant was reserved for military use.

By the 1950s, coffee had become the beverage of choice for teenagers, who were flocking to coffeehouses to hear the new rock ’n’ roll music.

Over the years the company has kept the emphasis on innovation, introducing pure soluble coffee (1952) solely using roast coffee beans, freeze dried soluble coffee (1965) and coffee granules (1967). In 1994 Nestle invented the full aroma process, which improved the quality of instant coffee. Such innovations have made sure that Nescafe has remained the world’s leading coffee. It is also the third most valuable brand in the entire drinks sector, after Coca-Cola and Pepsi.
History of Instant Coffee (Nescafe)

History of Champagne

History of Champagne Champagne is the name of an old province in France some 90 miles north east of Paris, where wines have been produced since Roman times. 

The region is referred to as la Champagne. The name derives from the Latin ‘campus’, ‘campania’ or field. In old French this became ‘Champaign’; today, Champagne. 

Thirty million years ago, violent earthquakes caused the ocean floor to rise, bringing up chalk and mineral layers. Eleven million years later, another quake brought the floor up even higher, leaving what are known today as the Champagne Cliffs. 

Their chalk soil has high limestone content, owing to fossilized remains of marine life left behind when the sea receded. 

Soil makeup and micro-climates determine the subtle differences between each village and influence the characteristics of individual wines. The chalk subsoil extends hundreds of feet and provides ideal cellars for storing the wines of Champagne at a constant temperature and humidity. These caves are mostly located under the cities of Reims, Epernay, Ay, and Chalons-sur-Marne.

The most notable developments in the production of Champagne took place in the late seventeenth century. At this time, the onset of winter prevented the wines from completing their fermentations. 

The process restarted as temperatures rose during spring. The wines finished fermenting in the bottle and had a slight sparkle. Quite often a bottle exploded as natural gas pressure built up inside. These wines were called ‘vins du diable’, devil’s wine, as there was an incomplete undertaking of fermentation.  

The Champagne began the evolution in 1770 when Pierre Perignon (always spend his day drinking Champagne) was appointed as cellarer at the Abbey of Hautvilliers during coronation of Louis XIV. He is credited with picking early, selecting the best grapes, and inventing the concept of blending, He also reintroduced the cork to northern France and use a shallow based press to produce clear juice for black grapes, At the same time, stronger glass bottles became available. 

History of Champagne