the basics of wine
TRANSCRIPT
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 )
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
0
Wine
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
0
Classification of WineTable WinesThey are classified into three
Red Wine
White Wine
Rose Wine
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
0
Wine Colours
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
0
Wine ProductionViticulture
Viticulture can be defined as the science and practice of grape culture.
Compiled by: Ms. DhanashriDhanawade.
0
Wine ProductionViticulture
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.
Compiled by: Ms. DhanashriDhanawade.
0
Wine ProductionViticulture
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.
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
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)
Compiled by: Ms. DhanashriDhanawade.
0
Grapes Varieties- White
Chardonnay
Chenin Blanc
Folle Blanche
Gewurztraminer
Muller Thurgau
Riesling
Compiled by: Ms. DhanashriDhanawade.
0
Grapes Varieties- White
Sauvignon Blanc
Semillon
Compiled by: Ms. DhanashriDhanawade.
0
Grapes Varieties - Red
Cabernet Sauvignon
Cabernet Franc
Merlot
Compiled by: Ms. DhanashriDhanawade.
0
Grapes Varieties - Red
Syrah / Shiraz
Pinot Noir
Compiled by: Ms. DhanashriDhanawade.
0
Wine Production
Viticulture
Vinification
Care and Storage of wine
Compiled by: Ms. DhanashriDhanawade.
0
Wine Production Vinification
The process central to Vinification is fermentation.
Compiled by: Ms. DhanashriDhanawade.
0
Wine Production Vinification
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.
Compiled by: Ms. DhanashriDhanawade.
0
Wine Production Vinification
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.
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
0
Wine Production
Viticulture
Vinification
Care and Storage of wine
Compiled by: Ms. DhanashriDhanawade.
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.
Care and Storage of wine
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
0
Quality Control
France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origineControlee) wines
Control Bodies
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
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
Compiled by: Ms. DhanashriDhanawade.
0
Quiz
Compiled by: Ms. DhanashriDhanawade.
0
Round 1
Compiled by: Ms. DhanashriDhanawade.
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?
Compiled by: Ms. DhanashriDhanawade.
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?
Compiled by: Ms. DhanashriDhanawade.
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?
Compiled by: Ms. DhanashriDhanawade.
0
Round 2
Compiled by: Ms. DhanashriDhanawade.
0
What is the wine control body in France called?
VDQS (Vin delimite de Qualite Superiere)AOC (Appellation D’origine Controlee) wines
Compiled by: Ms. DhanashriDhanawade.
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.
Compiled by: Ms. DhanashriDhanawade.
0
What are the three steps of wine production
Viticulture
Vinification
Care and Storage of wine
Compiled by: Ms. DhanashriDhanawade.
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]