Compiled by: Ms. Dhanashri Dhanawade. 1 F&B Service Alcohol

Compiled by: Ms. Dhanashri Dhanawade.

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F&B Service

Alcohol


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Alcohol• Alcohol is a colorless,odorless and volatile liquid.• It derives from the Arabic word “al-koh’l”• Of all the alcohols, only ethyl alcohol can be

consumed.• 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

the process of distillation.• There are two methods of distillation

Pot Still ( Alembic) and Patent Still( Continuous )


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Alcohol• The strength of the alcohol can be measured in

three waysProofs%v/vdeg GL( gay lussac)

1% v/v = 2 proof1% v/v = 1 deg GL

• Hydrometer is used to measure the specific gravity of the liquid. Greater the specific gravity, the lower the strength.


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Wine


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Wine

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

Wines are broadly classified as follows

•Table wines or Still Wines

•Fortified wines

•Aromatised wines (Vermouths)

•Sparkling wines


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Classification of WineTable Wines

They are classified into three

Red Wine

White Wine

Rose Wine


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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


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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 red colour has been absorbed by the wine to give it a pink tinge.

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

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


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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.


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Wine Colours


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Classification of WineSparkling wine

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

Effervescent wines made outside the Champagne region are called sparkling wines.

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


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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 degrees centigrade


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Wine ProductionAll table wines from the wine producing areas of the world are produced by the same fundamental process that comprises of 3 main steps

Viticulture

Vinification

Care and Storage of wine


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Wine ProductionViticulture

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


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The species is “Vitis Vinifera”. Grapes can be grown from a wide range of latitudes in climates ranging to very hot to very wet to very dry. The quality of the wine depends a lot on viticulture.


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The species is “Vitis Vinifera”. Grapes can be grown from a wide range of latitudes in climates ranging to very hot to very wet to very dry. The quality 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.


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Wine ProductionThe grapes or vines need a temperature climate,

The grapes are at their best when the soil is sandy, rocky and has lime in it.

When the grapes are ripe, their natural acid decreases and their sugar content increases.

A black grape turns from green to dark red and white grapes turn from green 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.


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Grapes

A: Stalk

This thin stalk provides the grape with its nutrients.It provides tannic acids , which gives body and keeping quality to the wine.

B: Skin

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.

Parts of a Grape


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Grapes C: Seed

Seeds are discarded with the skins and other parts when a wine is done fermenting, but they do contain tannins and can often add to the tannic quality of a wine.

Parts of a Grape

D: Flesh or PulpOn almost every grape used for winemaking, the pulp is a grey-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)


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Grapes Varieties- White

Chardonnay

Chenin Blanc

Folle Blanche

Gewurztraminer

Muller Thurgau

Riesling


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Grapes Varieties- White

Sauvignon Blanc

Semillon


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Grapes Varieties - Red

Cabernet Sauvignon

Cabernet Franc

Merlot


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Grapes Varieties - Red

Syrah / Shiraz

Pinot Noir


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Wine Production

Viticulture

Vinification



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Wine ProductionVinification

The process central to Vinification is fermentation.


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


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

Vinification includes stages •Chaptalisation, •Carbonic Maceration, •Racking, •Finning.


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Wine Production

Chaptalisation is the addition of sugar to the grape juice if the sugar content is not enough to induce fermentation.

The process of maceration done under anaerobic conditions where all the oxygen 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 to another to leave the sediments behind.

Finning is the process by which the wine is cleared from all sediments.


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Wine Production

Viticulture

Vinification



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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 conditioned room. If the storage area is not air conditioned, the room be dark, cool and well ventilated.

If a metal cap is used, the bottle should be stored standing upright.



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Wine TermsTerm Description

Body The weight of the wine in the mouth due to its alcoholic content, extract and to its 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


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Wine Terms

Medium dry Containing some sugar but dry enough to be drunk before or during 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.


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Quality ControlMost 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


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Quality Control

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

Control Bodies


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Quality Control


Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat)

Control Bodies


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Quality Control



Italy DOC (Denominazione De origine Controllata) DOCG (Denominazione di origine controllata e garantia)

Control Bodies


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Quality Control



Italy DOC (Denominazione De origine Controllata) DOCG (Denominazione di origine controllata e garantia)

Spain DO (Denominaction de origen) wines

Control Bodies


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Quality Control


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


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Quiz


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Round 1


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The thin stalk provides the grape with its nutrients.It provides tannic acids , which gives body and keeping quality to the wine.

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


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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?


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On almost every grape used for winemaking, the pulp is a grey-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)

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


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Round 2


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What is the wine control body in France called?

VDQS (Vin delimite de Qualite Superiere)

AOC (Appellation D’origine Controlee) wines


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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 conditioned room. If the storage area is not air conditioned, the room be dark, cool and well ventilated.

If a metal cap is used, the bottle should be stored standing upright.


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What are the three steps of wine production

Viticulture

Vinification


Documents

Compiled by: Ms. Dhanashri Dhanawade. 1 F&B Service Alcohol