03-08-2012, 12:31 PM
Traditional alcoholic beverage
Traditional alcoholic beverage.pptx (Size: 1.55 MB / Downloads: 49)
INTRODUCTION:
“Yu” It is a distilled product of the fermented local rice.
From time immemorial the people of Manipur use ”Yu” for medicine, relaxant and offerings.
“Yu” is a strong solvent for many important active constituents of medicinal plants, whose actions play a potent role in the traditional medicine.
Product is a source of income generation to the poorer sections of people.
Fermentation is the natural process in which carbohydrates are oxidized to alcohol and other compounds by anaerobic microbes.
Alcoholic beverages are of two types:
(1) Fermented beverages.
(2) Distilled beverages.
Preparation of Yu
Traditionally, both the fermented and distilled beverages are produced under different stages.
These are known as (Atingba Yu )or simply ”Atingba” and “Yu” or
(Puk-Yu).
The cooked rice is properly washed with water and mixing of Hamei is done. The mixture is then fitted inside the pot, The mouth of the pot is covered with a clean cloth and kept in sunlight for 3-4 days during summer.
Medicinal uses of Yu :
The poor health condition of women due to irregular menstrual flow, infertility factors, obesity, loss of appetite, low nourishment of foods, etc. are regulated through alcohol with plant drugs.
Following are some of the important methods used.
Ash of the whole plant of Tekta (Pogostemon purpurascens Dalz) / Phadigom (Coriandrum sativum L.) is filled into a bamboo pipe whose end wall/node has a small hole.
First class Yu or alcohol (calledMachin) is poured inside the bamboo pipe and the filtrate obtained is collected into an empty Tumba(bottle gourd) (Lagenaria siceraria Standl.).
When the Tumba fills up, it is fitted with an airtight lid. The Tumba is placed in a water bath in a liquid called Utti (filtrate of burnt ash of Oryza sativa L(rice)). or the Tumba is directly buried underneath the soil surface for 7 days.After these, the filtrate alcohol is ready for massage.