The Basics of Wine

0

F&B Service

Alcohol

Compiled by: Ms. DhanashriDhanawade.

0

AlcoholAlcohol is a colorless,odorless and volatile liquid.It derives from the Arabic word “al-koh’l”Of all the alcohols, only ethyl alcohol can beconsumed.It is obtained by the process of fermentation.Its boiling point is lower than water at 78.3 deg C.High Alcohol content spirits can be obtained by theprocess of distillation.There are two methods of distillation

Pot Still ( Alembic) and Patent Still( Continuous )


0

AlcoholThe strength of the alcohol can be measured in threeways

Proofs %v/v deg GL( gay lussac) 1% v/v = 2 proof 1% v/v = 1 deg GL

Hydrometer is used to measure the specific gravity ofthe liquid. Greater the specific gravity, the lower thestrength.


0

Wine


0

Wine

Wine is an alcoholic beverage obtain from the fermentation of juiceof freshly gathered grapes.

Wines are broadly classified as follows

•Table wines or Still Wines

•Fortified wines

•Aromatised wines (Vermouths)

•Sparkling wines


0

Classification of WineTable WinesThey are classified into three

Red Wine

White Wine

Rose Wine


0

Classification of WineRed Wines• Consumed more than white wines.• Unlike white wines , reds do not have varied degrees of sweetness.

They are almost exclusive dry• Range from light to full bodied, with distinctive taste• To produce from red wines, grapes are crushed, not pressed.• Skin is left with the juice during fermentation• Contain 9-14% alcohol, and the taste ranges from very dry to very

sweet.• The service temperature of red wine is 16-18 degrees centigrade


0

Classification of WineRose wines● -These are produced exactly as red wines except that wine is drawn

off from the fermenting red grapes after 2-3 days when enough redcolour has been absorbed by the wine to give it a pink tinge.

● -They contain 9-14 % alcohol, and the taste ranges from very dry tovery sweet.

● -The service temperature of rose wine is 13 – 16 degrees centigrade.


0

Classification of WineWhite Wine• Light and delicate in flavour, goes well with seafood and lightly

flavoured food as rich food overpowers their taste.• - The grapes are pressed and the juice is drawn off immediately

without the skins in to the cask for fermentation.• -Sweet white wines: The sugar content is very high, hence are

preferred at the end of a meal.• -They contain 9-14 % alcohol, and the taste ranges from very dry to

very sweet.• -The service temperature of white wine is 11 – 13 degrees centigrade.


0

Wine Colours


0

Classification of WineSparkling wine

The most famous one is Champagne. This is made by the methodeChampenoise (second fermentation in the bottle) in the Champagneregion of north-eastern France.

Effervescent wines made outside the Champagne region are calledsparkling wines.

Sparkling wines are made in France, Spain, Italy, America,Australia and many other countries.


0

Classification of WineSparkling wineSparkling wines vary in their sweetness:

Brut (very dry)

Sec (medium dry)

Demi sec (medium sweet)

Doux (sweet)

Semi sparkling wines are known by the term ‘perlant’

Service Temperature for Sparkling Wine is 7 – 10 degreescentigrade


0

Wine ProductionAll table wines from the wine producing areas of the world areproduced by the same fundamental process that comprises of 3 mainsteps

Viticulture

Vinification

Care and Storage of wine


0

Wine ProductionViticulture

Viticulture can be defined as the science and practice of grape culture.


0


Viticulture can be defined as the science and practice of grape culture. The species is “Vitis Vinifera”. Grapes can be grown from a wide rangeof latitudes in climates ranging to very hot to very wet to very dry. Thequality of the wine depends a lot on viticulture.


0


Viticulture can be defined as the science and practice of grape culture. The species is “Vitis Vinifera”. Grapes can be grown from a wide rangeof latitudes in climates ranging to very hot to very wet to very dry. Thequality of the wine depends a lot on viticulture. Viticulture involves the following steps.• Choosing of a vineyard depending on the wine variety, root stock and

clone.• Soil testing and soil preparation.• Vine planting, trading & pruning (Cutting off unwanted vegetative

parts eg shoots)• Control of vine pests, vine diseases and weeds.• Fruit sampling & harvesting.


0

Wine ProductionThe grapes or vines need a temperature climate, The grapes are at their best when the soil is sandy, rocky and has lime init. When the grapes are ripe, their natural acid decreases and their sugarcontent increases. A black grape turns from green to dark red and white grapes turn fromgreen to yellow. The grape which has developed on the vine for about 100 degree days*after flowering, is made up of skin , pulp ,stalks, pips. The person who takes care of viticulture is called a viticulturist.


0

Grapes A: StalkThis thin stalk provides the grape with its nutrients.Itprovides tannic acids , which gives body and keepingquality to the wine.

B: Skin The skin of a grape is what gives it its color.Grape skins have tannins and potassium in them, aswell as various flavor components.

Parts of a Grape


0

Grapes C: Seed Seeds are discarded with the skins and other partswhen a wine is done fermenting, but they do containtannins and can often add to the tannic quality of awine.

Parts of a Grape

D: Flesh or PulpOn almost every grape used for winemaking, the pulp is agrey-yellow color. This is what really makes a wine. Pulp contains70-80% water10-25% sugar ( dextrose,glucose,laevulose and fructose)5-6% acids ( malic,tannic,citric acids)


0

Grapes Varieties- White

Chardonnay

Chenin Blanc

Folle Blanche

Gewurztraminer

Muller Thurgau

Riesling


0

Grapes Varieties- White

Sauvignon Blanc

Semillon


0

Grapes Varieties - Red

Cabernet Sauvignon

Cabernet Franc

Merlot


0

Grapes Varieties - Red

Syrah / Shiraz

Pinot Noir


0

Wine Production

Viticulture

Vinification



0

Wine Production Vinification

The process central to Vinification is fermentation.


0


The process central to Vinification is fermentation.Fermentation is a process of converting sugar into Ethanol Alcohol andcarbon dioxide (CO2) under anaerobic metabolism of yeast.


0


The process central to Vinification is fermentation.Fermentation is a process of converting sugar into Ethanol Alcohol andcarbon dioxide (CO2) under anaerobic metabolism of yeast. Vinification includes stages• Chaptalisation,• Carbonic Maceration,• Racking,• Finning.


0

Wine Production

Chaptalisation is the addition of sugar to the grape juice if the sugarcontent is not enough to induce fermentation. The process of maceration done under anaerobic conditions where all theoxygen is removed from the air, and carbon dioxide is added is called "Carbonic Maceration". Racking is the process in which the wine is shifted from one cask toanother to leave the sediments behind. Finning is the process by which the wine is cleared from all sediments.


0

Wine Production

Viticulture

Vinification



0

Wine Production

All wine bottles should be stored lying on their sides During storage the wines should be handled as little as possible. Wines should be stored in a cool even temperature. In India it is recommended to store wine in a dark and air conditionedroom. If the storage area is not air conditioned, the room be dark, cooland well ventilated. If a metal cap is used, the bottle should be stored standing upright.



0

Wine TermsTerm

Description

Body

The weight of the wine in the mouth due to its alcoholic content, extract and toits other physical components.

Bouquet

The pleasant and characteristic smell of wine

Corky

Having a distinct smell of cork arising from a poor, soft or disintegrating cork.Due to a poor cork, air comes in to oxidise the wine and wine becomes‘corked’.

Dry

Not sweet, fully fermented out.

Finish

The end taste

Flowery

Fragrant, flowerlike

Full bodied

High in alcoholic content and extract

Heady

High in alcohol

Light

Low in alcohol and less in body

Legs

A term for globules that fall down the sides of a glass after the wine is swirled.Also known as tears.

Luscious

Soft, sweet, fat, fruity and ripe. All these qualities in balance

Compiled by: Ms. Dhanashri

Dhanawade.

0

Wine Terms

Medium dry

Containing some sugar but dry enough to be drunk before orduring a meal

Musty

Bad smell due poor cask, cork or storing.

Nutty

A crisp nut like flavour associated with full-bodied white wines.

Smoky (flinty)

A subtle smoky smell characteristic of certain white wines. E.g.Pouilly Fume or Sancerre.

Spicy

A rich, herblike aroma and flavour as in Gewurztraminer

Young

Fresh and acidic in aroma, immature.


0

Quality Control § Most of the world’s wine makers must ensure that the products conform

to strict quality regulations covering such aspects as Location of Vineyard Variety of Grape used Process of Wine making Number of years matured


0

Quality Control

France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origineControlee) wines

Control Bodies


0

Quality Control

France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origineControlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat)

Control Bodies


0

Quality Control

France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origineControlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Italy DOC (Denominazione De origine Controllata) DOCG (Denominazione di origine controllata e garantia)

Control Bodies


0

Quality Control

France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origineControlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Italy DOC (Denominazione De origine Controllata) DOCG (Denominazione di origine controllata e garantia) Spain DO (Denominaction de origen) wines

Control Bodies


0

Quality Control

France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origineControlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Italy DOC (Denominazione De Origine Controllata) DOCG (Denominazione di origine controllata e garantia) Spain DO (Denomincation de origen) wines Portugal Regiao Demarcado wines

Control Bodies


0

Quiz


0

Round 1


0

The thin stalk provides the grape with itsnutrients.It provides tannic acids , which givesbody and keeping quality to the wine.

What role does the stalk play in the quality of wine?


0

The skin of a grape is what gives it its color.Grape skins have tannins and potassium in them,as well as various flavor components.

What role does the skin play in the quality of wine?


0

On almost every grape used for winemaking, thepulp is a grey-yellow color. This is what reallymakes a wine. Pulp contains70-80% water10-25% sugar ( dextrose,glucose,laevulose andfructose)5-6% acids ( malic,tannic,citric acids).

What role does the flesh or pulp play in the making of wine?


0

Round 2


0

What is the wine control body in France called?

VDQS (Vin delimite de Qualite Superiere)AOC (Appellation D’origine Controlee) wines


0

What points would you keep in mind while storing wines?

All wine bottles should be stored lying on their sides During storage the wines should be handled as little as possible. Wines should be stored in a cool even temperature. In India it is recommended to store wine in a dark and air conditionedroom. If the storage area is not air conditioned, the room be dark, cooland well ventilated. If a metal cap is used, the bottle should be stored standing upright.


0

What are the three steps of wine production

Viticulture

Vinification



Asian Food Regulation Information Service is a resource for the food industry. We have the largest database of Asian food regulations in the world – and it’s FREE to use. We publish a range of communication services (free and paid), list a very large number of food events and online educational webinars and continue to grow our Digital Library. Feel free to contact us anytime to talk about your specific requirements, offer comments, complaints or to compliment us.

We look forward to hearing from you soon!

www.asianfoodreg.com [email protected]

Date post:	22-Feb-2017
Category:	Food
Upload:	asian-food-regulation-information-service
View:	222 times
Download:	0 times