Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
Portugal produces a variety of wines despite a climate not fully suitable for viticulture. The country's major wine regions include Entre Douro o Minho, Douro, Dão, and others. Port is one of Portugal's most famous wines, made from grapes harvested early for high sugar content. The port manufacturing process involves treading grapes then fortifying the wine with brandy. Port styles include vintage, crusted, ruby, tawny and white. Madeira is another renowned Portuguese dessert wine made from heating wine to stop fermentation. It is produced from grapes indigenous to the Atlantic island of Madeira.
This document provides an overview of Italian wines, including their regions, varieties, and classification system. It discusses that Italy has one of the oldest wine-growing regions in Europe, with over 60% of wines being red varieties. Italian wines have a classification system including DOCG (highest), DOC, IGT, and table wines. The major wine regions described are Lombardy, Tuscany, Veneto, Piedmont, Sicily, and Campania, which each produce distinctive varieties at a range of price and quality levels.
Australia has been producing wine for over 200 years since the first grape vines were brought to the country in 1788. There are now over 400 wineries producing a wide range of wines, from table wines to dessert wines and sparkling wines, with some rivaling top European wines in quality but at a lower price. Australian wines come from diverse climates and soils across vineyards stretching over 2500 miles, with major production regions located on the eastern coast like Hunter Valley and areas in South Australia such as Barossa Valley, Clare Valley, and Coonawarra.
This document provides an overview of French wines and wine regions. It begins by establishing France as the largest wine producer in the world, with strict laws governing wine classification. It then covers the major wine regions - Bordeaux, Burgundy, Rhone Valley, Loire Valley, Alsace, and Champagne - detailing their climates, soils, grape varieties, and important sub-regions. For each area it highlights renowned wines and what makes them distinctive. In under 3 sentences, this document summarizes the key aspects of French wine production and its globally significant regions.
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
French wine labels are required by law to display five items of information: 1) the appellation of origin, 2) volume of the bottle in cl, 3) percentage of alcohol by volume, 4) control number, and 5) where the wine was bottled. Additional optional information often included are: the country of origin, château or producer name, vintage year, classification of "Grand Vin" and a château logo.
This document provides an overview of wines of France. It begins with an introduction by Sunil Kumar and includes sections on the history of French winemaking, important grape varieties, regions of France and their associated wines, and the winemaker's calendar. The key regions discussed are Bordeaux, Burgundy, Rhone Valley, Loire Valley, and Alsace. It provides details on terroir, climate and soil conditions, and prominent grape varieties for different French wine regions.
Portugal produces a variety of wines despite a climate not fully suitable for viticulture. The country's major wine regions include Entre Douro o Minho, Douro, Dão, and others. Port is one of Portugal's most famous wines, made from grapes harvested early for high sugar content. The port manufacturing process involves treading grapes then fortifying the wine with brandy. Port styles include vintage, crusted, ruby, tawny and white. Madeira is another renowned Portuguese dessert wine made from heating wine to stop fermentation. It is produced from grapes indigenous to the Atlantic island of Madeira.
This document provides an overview of Italian wines, including their regions, varieties, and classification system. It discusses that Italy has one of the oldest wine-growing regions in Europe, with over 60% of wines being red varieties. Italian wines have a classification system including DOCG (highest), DOC, IGT, and table wines. The major wine regions described are Lombardy, Tuscany, Veneto, Piedmont, Sicily, and Campania, which each produce distinctive varieties at a range of price and quality levels.
Australia has been producing wine for over 200 years since the first grape vines were brought to the country in 1788. There are now over 400 wineries producing a wide range of wines, from table wines to dessert wines and sparkling wines, with some rivaling top European wines in quality but at a lower price. Australian wines come from diverse climates and soils across vineyards stretching over 2500 miles, with major production regions located on the eastern coast like Hunter Valley and areas in South Australia such as Barossa Valley, Clare Valley, and Coonawarra.
This document provides an overview of French wines and wine regions. It begins by establishing France as the largest wine producer in the world, with strict laws governing wine classification. It then covers the major wine regions - Bordeaux, Burgundy, Rhone Valley, Loire Valley, Alsace, and Champagne - detailing their climates, soils, grape varieties, and important sub-regions. For each area it highlights renowned wines and what makes them distinctive. In under 3 sentences, this document summarizes the key aspects of French wine production and its globally significant regions.
France produces around 65 million hectoliters of wine annually, with 70% being red wine. The French wine industry involves around 10% of the French population and is centered in major regions like Bordeaux, Burgundy, Alsace, Rhone, and Loire. Bordeaux alone produces over 3 million hectoliters of AOC wines annually from varieties like Cabernet Sauvignon and Merlot. Burgundy is known for Pinot Noir and Chardonnay wines divided into areas like Chablis, Cote d'Or, and Beaujolais. Alsace focuses on varieties like Riesling, Gewürztraminer, and Pinot Blanc, while Rhone blends varieties and is home to famous wines
French wine labels are required by law to display five items of information: 1) the appellation of origin, 2) volume of the bottle in cl, 3) percentage of alcohol by volume, 4) control number, and 5) where the wine was bottled. Additional optional information often included are: the country of origin, château or producer name, vintage year, classification of "Grand Vin" and a château logo.
This document provides an overview of wines of France. It begins with an introduction by Sunil Kumar and includes sections on the history of French winemaking, important grape varieties, regions of France and their associated wines, and the winemaker's calendar. The key regions discussed are Bordeaux, Burgundy, Rhone Valley, Loire Valley, and Alsace. It provides details on terroir, climate and soil conditions, and prominent grape varieties for different French wine regions.
Italy has a long tradition of winemaking dating back 5000 years. The climate and soil conditions allow for production of many styles of wine across different regions. The major regions include Piedmont, Lombardy, Veneto, Tuscany, Lazio, Campania, Sardinia. Popular Italian grape varieties include Sangiovese, Barbera, Nebbiolo. Wines are classified based on region and grape variety under the DOC, DOCG, IGT systems. Well known Italian wines include Chianti, Barolo, Soave and Marsala which is fortified wine from Sicily aged for several years.
Italy is the largest wine producer in terms of quantity. Italian wines are known for being full-bodied, robust, and fruity. Italian wine laws establish several categories of wines including DOC, DOCG, IGT, and table wines. Famous Italian wine regions include Piedmont known for Barolo and Barbaresco, Asti known for sparkling wines, Tuscany known for Chianti, and Sicily known for fortified wines.
This document provides an overview of wines from New World regions including Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States. It discusses the characteristics, styles, varieties, and major producers of wines from each country. The key differences between Old World and New World wines are also summarized such as Old World focusing more on region while New World focuses on varieties. Major producing regions and famous producers within each country are highlighted.
Spain has a long tradition of winemaking and is one of Europe's largest producers of wine. Freshness and fruit flavors characterize the best Spanish wines rather than oak influences. Rioja and Priorat are the most famous wine regions, known for their red wines made from Tempranillo and Garnacha grapes. Spanish wines also include sparkling cavas from Catalonia, fortified wines similar to Port from Tarragona and Jerez, and everyday table wines across many regions including La Mancha. Classification systems designate wines by region and quality level.
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
This document provides an overview of Portuguese wines. It discusses the different regions of Portugal where wine is produced, the top grape varieties used, and styles of wines made, including Port, Madeira, Vinho Verde, and Douro table wines. Portugal is the fifth largest wine producer globally and is best known for its fortified wines like Port and Madeira. The document covers Portuguese wine classification systems and administration bodies that regulate the industry.
German wines and Sparkling wines from around the globeshweta_1712
118 slides on German wines and sparkling wines from around the globe:
The section on German wines covers
-Introduction
-History
-Factsheet
-Important White Wine Grapes
-Important Red Wine Grapes
-German Wine Regions
-Sub regions of regions
-Reading a German Wine label
-German Specialty Wines
-Total number of wineries and area under cultivation
-Famous wineries
-Popular wines
-Food and wine pairing
-German wine festivals
Sparkling wines section covers
-Champagne
-Cava
-Asti
-Prosecco
- Trento Doc
-Sekt
-Sovetskoye Shampanskoye
-Shiraz
-Methode Cap Classique
Hope it helps :)
Germany produces high quality white wines, especially Riesling, known for their balance and complexity. The vineyards are located along major river valleys in the southwest, with six major regions - Rhine, Moselle, Franconia, Ahr, Ruwer, and Saar. German wines are classified based on grape maturity levels and may be chaptalized for improved ripeness. Top quality wines are designated QmP without chaptalization.
This document discusses Spanish wine laws and regions. It outlines Spain's Denominación de Origen system for classifying wines based on geographic origin, as well as labeling requirements for aging classifications like Crianza, Reserva, and Gran Reserva. Key wine regions described include Rioja, Penedes, Navarra, Jerez, and Malaga. Details are provided on winegrowing practices, famous wines, and styles like Rioja reds, Cava sparkling wines, and Sherry produced using the solera aging system.
Germany produces some of the major dry and sweet white wines in the world, though its total wine production is only about 1% of the global total. The best German wines come from valleys along the Rhine and Moselle Rivers, where cool climates allow grapes to retain acidity while developing flavors. Some iconic German white grape varieties are Riesling, Muller-Thurgau, and Silvaner. German wines are classified based on the ripeness of the grapes used, with top categories including Kabinett, Spatlese, Auslese, Beerenauslese, and Trockenbeerenauslese.
Wine countries and regions of the worldakhil_menezes
The document discusses several prominent wine regions in France, Italy, Spain, and their signature grapes and styles. It provides details on Alsace, Bordeaux, Burgundy, Champagne and Loire in France; Tuscany, Piedmont and Veneto in Italy; Catalonia, Rioja, Ribera del Duero, and Galicia in Spain. The regions are known for grapes like Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, Tempranillo and Albariño.
This document provides an overview of wine, including its definition, classification, regions, and production process. It begins by defining wine and classifying types based on factors like color and sugar content. Major regions discussed include Bordeaux, Burgundy, and Champagne. The document then covers the grape cultivation and harvesting process before detailing the steps of winemaking like fermentation, aging, blending, and bottling. It concludes with sections on diseases, faults, serving temperatures, and top wine producing countries.
This document provides an overview of the major wine regions in France, including Alsace, Loire Valley, Bourgogne, Bordeaux, Rhone Valley, Provence, and Languedoc-Roussillon. It outlines the permitted grape varieties, appellation classifications, typical flavor profiles, and some of the top producers for each region.
wine and grape with france regions.......vikas dobhal
Martin Luther stated that "Beer is made by men, wine by God!" This suggests that Luther believed wine to be a divine creation while beer was a human invention.
Wine is an alcoholic beverage made by fermenting the juice of grapes. The document discusses the history and production of wine in New Zealand. It describes the major wine regions in New Zealand, including Marlborough, famous for Sauvignon Blanc, and Hawke's Bay, known for Bordeaux-style reds and Chardonnay. The key aspects of winemaking are the soil, climate, grape variety, and winemaker's skill. New Zealand has grown to be a major wine exporter, producing over 300 million liters annually, with two-thirds being Sauvignon Blanc.
Burgundy is one of the more Romantic of all wine regions. They have mastered the growing of the finicky Piont Noir grape, and created the creamiest of Chardonnay's. Enjoy walking the dusty vineyards of the famous region of Burgundy France.
This document provides information about wines, including their definition and production process. It begins by defining wine as an alcoholic beverage made by fermenting freshly gathered grape juice. It then discusses the types of grapes used in winemaking and the plant species they come from. The rest of the document details the three main stages of wine production: viniculture (grape growing), vinification (winemaking), and clarification (fining and aging). It provides details on factors that affect grape growing like climate, soil type, and harvesting methods. It also thoroughly explains the winemaking steps of crushing, fermentation, aging, and clarification.
This document provides an overview of wine, including:
- The two main types of grapes used in wine production are white and black/red grapes.
- Major wine producing countries include Italy, France, Spain, US, Argentina, Australia.
- Key factors that influence wine quality are grape variety, climate, weather, soil type, and production methods.
- Popular noble grape varieties used to make outstanding wines include Riesling, Chardonnay, Cabernet Sauvignon, and Pinot Noir.
- The winemaking process involves fermenting crushed grapes, with white wine separating skins early and red wine retaining skins for color and tannins.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Italy has a long tradition of winemaking dating back 5000 years. The climate and soil conditions allow for production of many styles of wine across different regions. The major regions include Piedmont, Lombardy, Veneto, Tuscany, Lazio, Campania, Sardinia. Popular Italian grape varieties include Sangiovese, Barbera, Nebbiolo. Wines are classified based on region and grape variety under the DOC, DOCG, IGT systems. Well known Italian wines include Chianti, Barolo, Soave and Marsala which is fortified wine from Sicily aged for several years.
Italy is the largest wine producer in terms of quantity. Italian wines are known for being full-bodied, robust, and fruity. Italian wine laws establish several categories of wines including DOC, DOCG, IGT, and table wines. Famous Italian wine regions include Piedmont known for Barolo and Barbaresco, Asti known for sparkling wines, Tuscany known for Chianti, and Sicily known for fortified wines.
This document provides an overview of wines from New World regions including Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa, and the United States. It discusses the characteristics, styles, varieties, and major producers of wines from each country. The key differences between Old World and New World wines are also summarized such as Old World focusing more on region while New World focuses on varieties. Major producing regions and famous producers within each country are highlighted.
Spain has a long tradition of winemaking and is one of Europe's largest producers of wine. Freshness and fruit flavors characterize the best Spanish wines rather than oak influences. Rioja and Priorat are the most famous wine regions, known for their red wines made from Tempranillo and Garnacha grapes. Spanish wines also include sparkling cavas from Catalonia, fortified wines similar to Port from Tarragona and Jerez, and everyday table wines across many regions including La Mancha. Classification systems designate wines by region and quality level.
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
This document provides an overview of Portuguese wines. It discusses the different regions of Portugal where wine is produced, the top grape varieties used, and styles of wines made, including Port, Madeira, Vinho Verde, and Douro table wines. Portugal is the fifth largest wine producer globally and is best known for its fortified wines like Port and Madeira. The document covers Portuguese wine classification systems and administration bodies that regulate the industry.
German wines and Sparkling wines from around the globeshweta_1712
118 slides on German wines and sparkling wines from around the globe:
The section on German wines covers
-Introduction
-History
-Factsheet
-Important White Wine Grapes
-Important Red Wine Grapes
-German Wine Regions
-Sub regions of regions
-Reading a German Wine label
-German Specialty Wines
-Total number of wineries and area under cultivation
-Famous wineries
-Popular wines
-Food and wine pairing
-German wine festivals
Sparkling wines section covers
-Champagne
-Cava
-Asti
-Prosecco
- Trento Doc
-Sekt
-Sovetskoye Shampanskoye
-Shiraz
-Methode Cap Classique
Hope it helps :)
Germany produces high quality white wines, especially Riesling, known for their balance and complexity. The vineyards are located along major river valleys in the southwest, with six major regions - Rhine, Moselle, Franconia, Ahr, Ruwer, and Saar. German wines are classified based on grape maturity levels and may be chaptalized for improved ripeness. Top quality wines are designated QmP without chaptalization.
This document discusses Spanish wine laws and regions. It outlines Spain's Denominación de Origen system for classifying wines based on geographic origin, as well as labeling requirements for aging classifications like Crianza, Reserva, and Gran Reserva. Key wine regions described include Rioja, Penedes, Navarra, Jerez, and Malaga. Details are provided on winegrowing practices, famous wines, and styles like Rioja reds, Cava sparkling wines, and Sherry produced using the solera aging system.
Germany produces some of the major dry and sweet white wines in the world, though its total wine production is only about 1% of the global total. The best German wines come from valleys along the Rhine and Moselle Rivers, where cool climates allow grapes to retain acidity while developing flavors. Some iconic German white grape varieties are Riesling, Muller-Thurgau, and Silvaner. German wines are classified based on the ripeness of the grapes used, with top categories including Kabinett, Spatlese, Auslese, Beerenauslese, and Trockenbeerenauslese.
Wine countries and regions of the worldakhil_menezes
The document discusses several prominent wine regions in France, Italy, Spain, and their signature grapes and styles. It provides details on Alsace, Bordeaux, Burgundy, Champagne and Loire in France; Tuscany, Piedmont and Veneto in Italy; Catalonia, Rioja, Ribera del Duero, and Galicia in Spain. The regions are known for grapes like Pinot Noir, Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo, Tempranillo and Albariño.
This document provides an overview of wine, including its definition, classification, regions, and production process. It begins by defining wine and classifying types based on factors like color and sugar content. Major regions discussed include Bordeaux, Burgundy, and Champagne. The document then covers the grape cultivation and harvesting process before detailing the steps of winemaking like fermentation, aging, blending, and bottling. It concludes with sections on diseases, faults, serving temperatures, and top wine producing countries.
This document provides an overview of the major wine regions in France, including Alsace, Loire Valley, Bourgogne, Bordeaux, Rhone Valley, Provence, and Languedoc-Roussillon. It outlines the permitted grape varieties, appellation classifications, typical flavor profiles, and some of the top producers for each region.
wine and grape with france regions.......vikas dobhal
Martin Luther stated that "Beer is made by men, wine by God!" This suggests that Luther believed wine to be a divine creation while beer was a human invention.
Wine is an alcoholic beverage made by fermenting the juice of grapes. The document discusses the history and production of wine in New Zealand. It describes the major wine regions in New Zealand, including Marlborough, famous for Sauvignon Blanc, and Hawke's Bay, known for Bordeaux-style reds and Chardonnay. The key aspects of winemaking are the soil, climate, grape variety, and winemaker's skill. New Zealand has grown to be a major wine exporter, producing over 300 million liters annually, with two-thirds being Sauvignon Blanc.
Burgundy is one of the more Romantic of all wine regions. They have mastered the growing of the finicky Piont Noir grape, and created the creamiest of Chardonnay's. Enjoy walking the dusty vineyards of the famous region of Burgundy France.
This document provides information about wines, including their definition and production process. It begins by defining wine as an alcoholic beverage made by fermenting freshly gathered grape juice. It then discusses the types of grapes used in winemaking and the plant species they come from. The rest of the document details the three main stages of wine production: viniculture (grape growing), vinification (winemaking), and clarification (fining and aging). It provides details on factors that affect grape growing like climate, soil type, and harvesting methods. It also thoroughly explains the winemaking steps of crushing, fermentation, aging, and clarification.
This document provides an overview of wine, including:
- The two main types of grapes used in wine production are white and black/red grapes.
- Major wine producing countries include Italy, France, Spain, US, Argentina, Australia.
- Key factors that influence wine quality are grape variety, climate, weather, soil type, and production methods.
- Popular noble grape varieties used to make outstanding wines include Riesling, Chardonnay, Cabernet Sauvignon, and Pinot Noir.
- The winemaking process involves fermenting crushed grapes, with white wine separating skins early and red wine retaining skins for color and tannins.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Wine is produced through the fermentation of grapes or other fruits. The key steps are harvesting, crushing, fermentation, clarification, and aging/bottling. Grapes are harvested and crushed, releasing juice. Yeast is added to start alcoholic fermentation, converting sugar to alcohol. For red wine, skins are left in contact to extract color and tannins. The wine is then clarified, filtered, aged, and bottled. Winemaking requires balancing science and art to control factors like temperature, yeasts, extraction, and aging.
Wine production involves several key steps: harvesting grapes, crushing and pressing them to extract juice, fermenting the juice into wine using yeast, clarifying the wine by removing solid particles, aging the wine in wooden barrels or tanks, and bottling the finished product. The average alcohol content of wine is about 12% but can range from 5-23% depending on the grape variety and winemaker. Wine has various health benefits including supporting longevity, heart health, preventing Alzheimer's and depression, and strengthening bones.
Various types of wine and the service procedure of different types of wines and the manufacturing process of wines were discussed in this along with food and wine hormone. service procedure of various wine and food.
The document outlines the key steps in the vinification (winemaking) process:
1) Grapes are harvested when ripe and crushed to extract juice called must.
2) The must undergoes fermentation by yeast for several weeks, converting grape sugars into alcohol.
3) The young wine is aged in oak barrels for months to develop flavor before racking to remove sediment.
4) Filtration and fining clarifies the wine, which may then be blended and bottled for consumption.
Wine production involves several key steps:
1. Grapes are harvested when sugar levels are high enough for fermentation.
2. The grapes are crushed and pressed to extract juice, called must.
3. Yeast ferments the must into wine through alcoholic fermentation.
4. The new wine is clarified by removing solids, stabilized, and aged in barrels or tanks.
5. Finally, wine is bottled, sometimes with additional sulfites for preservation.
Wine is made through the fermentation of grapes or other fruits. The document outlines the winemaking process, which begins with harvesting grapes. It then discusses primary and secondary fermentation where sugars are converted to alcohol. For red wines, fermentation occurs with the grape skins, while for white wines the skins are removed. The quality of the grapes determines the quality of the wine. Different techniques like barrel aging and carbonic maceration can be used. The time from harvest to drinking can vary significantly depending on the type of wine.
The beverage industry consists of two major categories - non-alcoholic and alcoholic. The non-alcoholic category includes soft drinks, fruit juices, coffee, and tea. The alcoholic category includes distilled spirits, wine, and brewing. Although many beverages have existed for thousands of years, the modern industry has developed over the past few centuries. The industry is highly fragmented with many manufacturers and processes, though soft drinks are more concentrated. Ongoing consolidation since the 1970s is decreasing fragmentation.
The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
This document provides information on the classification and production of alcoholic beverages and wines. It discusses that alcoholic beverages contain 1-75% ethyl alcohol and wines are classified based on color, taste, and content. Wine production involves fermenting grape juice to produce wine, with factors like grape variety, terroir, and winemaking techniques influencing the character of the wine. The document then goes into detail on the historical development and production processes for different wine styles like still table wines and sparkling wines.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Production of Vinegar.pptxVVXZXCVCXCVBJGFalizain9604
Vinegar is produced through a two-step fermentation process. In the first step, yeast converts sugar into ethanol. In the second step, acetic acid bacteria oxidizes the ethanol into acetic acid, which gives vinegar its sour taste. There are various methods used for vinegar production, from traditional wooden barrel methods to modern submerged tank fermentation. Vinegar has many uses in food, cleaning products, and other industries due to its antimicrobial properties which help preserve and extend the shelf life of foods.
This document provides an overview of wine, including its history, types, production process, and naming conventions. It discusses how winemaking began in ancient times and was introduced to the New World. The main types of wine are red, white, rosé, sparkling, and fortified wines. Production involves fermenting grapes, with yeast converting the sugar into alcohol. Wines get their names based on the predominant grape variety, place of origin, or brand. Corks are commonly used to seal bottles, though there is debate around alternative closures.
Wine making involves 4 main stages: 1) Pressing the grapes to extract juice, 2) Fermentation where yeast converts sugar to alcohol, 3) Casking/aging in wooden barrels or tanks, 4) Bottling for further aging and consumption. Red wine involves fermenting with skins for color and tannins, while white and rose involve brief or no skin contact. Wine quality depends on grape variety, climate, soil, production methods, and aging. Flavors come from acids, tannins, esters, and maturation in barrels. Fortified wines like port have brandy added to halt fermentation and boost alcohol content.
This document outlines the standard sequence of service that waiters follow when serving guests in a restaurant. It details the steps from taking reservations and seating guests to serving courses, clearing plates, and presenting the check. Some key aspects covered include greeting guests within 30 seconds, seating ladies first, asking permission before removing items, and following etiquette for serving each course from the right side. Maintaining formality, efficiency, and a welcoming atmosphere is emphasized throughout guest interactions.
The document provides training information for banquet servers. It outlines the key responsibilities of a banquet server which include complete service of food and beverages to cater to guests' needs. Servers must work closely with captains to provide an enjoyable dining experience. The document also details proper server etiquette, roles, and techniques for table setting, communication, complaint resolution, and pre-meal briefing procedures.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document provides training information for making espresso coffee drinks. It covers topics such as coffee growing areas and varieties, different roasts, equipment like grinders and coffee machines, the process of extracting espresso, texturing milk, and making the perfect cup. The goal is to teach baristas to properly prepare, extract espresso, and craft drinks using the best techniques and highest quality ingredients.
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
This document outlines the standard operating procedure for clearing soiled plates and glasses from guest tables. It details 8 steps: 1) get a tray, 2) proceed to the table, 3) approach the guest table, 4) inform the guest you will clear items, 5) carefully place soiled glasses on the tray in an orderly manner, 6) carefully place soiled plates on the tray, scraping excess food and placing heavy items inward, 7) for main course clearance, also remove side plates, knives, butter, and cruets after confirming with the guest, and 8) thank the guest and excuse yourself from the table. The procedure aims to clear items in a controlled, discrete, and accommodating manner that does not harm
1. When a guest calls to make a reservation, it is the first opportunity to introduce them to the restaurant and provide exceptional service.
2. A positive phone experience allows the guest to feel comfortable with their choice of restaurant and look forward to their dining experience.
3. Guidelines for taking reservations include answering promptly, identifying yourself, using a friendly tone, carefully recording details, offering alternatives if unavailable times, and ending politely.
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
Spain is the third largest wine producing country in the world. It has 28 wine regions with strict regulations overseen by INDO. Rioja is the most popular region, known for aged reds. La Mancha produces mainly strong reds. Sherry is a fortified wine from the Andalusia region made through a solera system of blending wines of different ages. Sherry types include Fino, Oloroso, Amontillado and Manzanilla.
Germany produces about 10% of the wine of France or Italy. While beer is the national beverage, Germany has a long history of wine production dating back to Roman times. The best vineyards are located near the 50th parallel in river valleys like the Mosel and Rhein. Riesling is the best grape variety grown, though it has lower yields than other varieties. German wines are strictly regulated with three quality levels - basic table wines, quality wines from specific regions (QbA), and quality wines with special attributes (QmP) which have higher minimum sugar levels. The top QmP styles in order of ripeness are Kabinett, Spatlese, Auslese, Beerenaus
Champagne (French: [ʃɑ̃.paɲ]) is a type of sparkling wine and type of an alcoholic drink produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region. Some use the term Champagne as a generic term for sparkling wine, but in many countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation.Vineyards in the Champagne region of France
The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Champagne appellation law allows only grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of champagne
The document defines liqueurs as alcoholic beverages produced by combining spirits with fruits, herbs, or other flavorings containing over 2.5% sugar. Liqueurs originated from medicines used for stomach ailments that were sweetened with honey to improve taste. They are classified based on their base spirit and flavorings, which can include herbs, fruits, flowers, barks, roots, and seeds. Common base spirits are brandy, rum, whiskey, and neutral spirits. Liqueurs are manufactured using infusion, percolation, or distillation and are used in cocktails, desserts, and after dinner.
Tequila is a spirit made from the blue agave plant that is native to Mexico. The plant takes around 10-12 years to mature and is then harvested and cooked to extract its sap, which is fermented and distilled twice to make tequila. There are different categories of tequila based on aging, from unaged silver and gold varieties to reposado aged up to one year and anejo aged one to three years. Popular brand names include Jose Cuervo, Sauza, and Patrón. Tequila is commonly used to make cocktails like margaritas, palomas, and tequila sunrises.
Brandy is a distilled spirit made from fermented grape juice that is aged in wood. Cognac is a famous brandy produced in a specific region of France from white grapes. It is distilled twice and aged in oak barrels, taking on a golden color and delicate flavor. Armagnac is a brandy produced in southern France using similar grapes and production methods as Cognac, but with some differences in soil, distillation process, and aging.
Rum is distilled from sugarcane byproducts like sugarcane juice, syrup, and molasses. It originated in Caribbean sugar plantations in the 17th century, where slaves distilled it. There are several styles - Puerto Rican rum is light-bodied and dry, distilled in a patent still. Jamaican rum is rich, full-bodied, and distilled in a pot still. Rum is used in mixed drinks and cocktails as well as flambéing desserts. Popular brands include Bacardi, Captain Morgan, and Appleton.
Vodka is a neutral spirit distilled from fermented materials like corn, wheat or rye. It originated in Russia in the 17th century and spread to other parts of Northern and Eastern Europe. Vodka is distilled at over 95% alcohol by volume, then filtered and diluted with water before bottling. Flavored vodkas are also produced, such as Zubrowka flavored with bison grass, Starka aged in oak casks, and Pertsovka infused with peppers. Major brands of vodka include Smirnoff, Nikolai, and Stolichnaya.
Gin originated in the Netherlands as a medicinal drink made by redistilling alcohol with juniper berries. It was brought to England by soldiers for its restorative effects. By the 18th century, gin had become very popular and cheap in London, leading to a "gin craze". There are two main styles - Dutch/Holland gin which is full-bodied with a malty flavor, and London dry gin which is lighter and commonly used in cocktails. The manufacturing processes differ, with Dutch gin using a pot still and London dry gin using both pot and patent stills.
Whisky is a distilled spirit produced by fermenting and distilling grains such as barley, wheat or maize. It is aged in wooden barrels, which influences the flavor. There are several regions that produce Scotch whisky with unique characteristics due to local climate and peat. Whisky production involves malting, fermentation, distillation, aging and blending. The key types are malt, grain and blended whiskies. Irish whiskey is similar but uses a different kilning process. American whiskeys like bourbon and Tennessee whiskey have grain and aging requirements. Canadian whisky is blended and aged in charred oak barrels.
Beer has a long history dating back over 6000 years to ancient China and Mesopotamia. Brewing was originally discovered accidentally but was later mastered by medieval European monks. Beer is made by brewing and fermenting malted barley and other grains like wheat or rye with hops and yeast. The key ingredients are water, malted barley for carbohydrates, hops for flavoring and stability, and yeast for fermentation. The manufacturing process involves steeping, kilning, milling, mashing, lautering, brewing, fermentation, carbonation and packaging. There are two main types, ales which use top-fermenting yeast and are ready quicker,
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Indonesia Plant-Based Food and Beverages Market by Product Type, Distribution...IMARC Group
The Indonesia plant-based food and beverages market size is projected to exhibit a growth rate (CAGR) of 9.67% during 2024-2032.
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1. WINE
Wine is an alcoholic beverage produced by the natural fermentation of ripe, freshly gathered
grapes – according to local traditions and practice.
The vine: vitis vinifera
• Only one species of a vast family with around 5000 varieties – but only about 50 are of
interest to us for wine-making.
• Every vine is a cutting – either on its own or grafted on another.
• Pips are used for crossbreeding experiments.
• Viticulture is practiced both at north and south of the equator
North: France, Italy, Germany, USA, etc.
South: Chile, Argentina, Australia, New Zealand, etc.
• The vine is a pampered plant:
- too much sun dries the pulp
- too much rain limits the crop
- frost, gale, etc. ruins the harvest
• Other dangers:
Oidium and mildew / red spiders / endemic moths / various beatles, bugs and mites /
white, black and grey rots
PREVENTIONS
• Sulphur spray
• DDT spray
Bordeaux mixture (copper sulphate + slaked lime + water)
2. The Greatest Disaster (in the 1860s)
• All vines of Europe were destroyed by the attack of phylloxera vastratix (the devastating
leaf-witherer).
• Phylloxera grows from grub to aphid while it lives in and feeds on the roots – destroying the
uppers of the vine.
• The American vine vitis riparia (unsuitable for good wines) was brought to Europe in 1863
for experiments.
• Phylloxera came along as it always lived in the roots of vitis riparia which is immune to
phylloxera.
• Phylloxera spread like an epidemic and destroyed all vitis vinifera of Europe.
SOLUTION
Grafting of vinifera uppers on riparia roots – now practiced all over the world.
The only Welcome disease
NOBLE ROT / WELCOME ROT
Latin: botrytis cineria
• Leaves a bluish green tinge on the grapes
• Feeds on both acid & sugar
• Consumes more acid→ acidity lowered→ increased sugar-ratio
• Renders chemical alteration→ new elements created→ modified taste is unique
• Secretes antibody→ inhibits fermentation→ more natural sweetness
• The attacks are irregular – not all vines in one vineyard – not all clusters on one vine
3. The grape variety must be in harmony with the soil, location of the vineyard and local
climate. Grapes behave differently in different soils; it must also be reasonably disease
resistant, give a good yield and produce the best quality wine possible.
Composition of the Grape Berry
The grape berry is composed of Stem, Skin, Pulp and Seeds.
• Stem – Stem or stalk holds the grape in bunches. It contains tannins, minerals, acids and
cellulose. It is mostly used in the making of big, flavorsome red wine and is not used for
making white and light wines. Tannin is a necessary ingredient as it acts as a preservative
and anti-oxidant. Astringency flavor of the wine is due to tannins only.
• Skin – It contains tannins, pigments, flavouring materials and cellulose. The skin contains
the colouring pigments Anthocyanins that contribute colour to the wine. The outer skin or
cuticle has a whitish cloudy coat known as bloom. This waxy substance contains wild yeast
and wine yeasts, including Saccharomyces Ellipsoideus, which contribute to the
fermentation process.
• Pulp – It is a soft flesh behind the skin of the grapes. It provides the juice, also known as
must, which is essential for fermentation. The must consists of 78 - 80 % of water, 10 - 25 %
of sugar and 5 – 6 % of acids.
The acids present in the must are tartaric, malic, tannic and citrus acids. The acids help to
preserve wine and keep it fresh and brilliant. These acids react with alcohol and produce
esters, which provide bouquet to the wine.
• Seeds – They contains tannins, bitter oils and cellulose. Crushed pips impart bitter flavor to
the wine.
The composition of the grape berry changes throughout the ripening process. As the berry
ripens, the acid level decreases and sugar content increases in it. Flavours and colours also
get developed and become complex as the berry ages.
Examples of Wine Grapes
White Grapes
Chardonnay, Chenin Blanc , Colombard, Folle Blanche, Gewürztraminer, Müller-Thurgau,
Muscat, Palomino, Pinot Blanc, Riesling, Saint Emilion, Sauvignon Blanc, Sercial, Trebbiano,
Viognier
4. Black Grapes
Cabernet Franc, Cabernet Sauvignon, Cinsault, Gamay, Grenache, Malbec, Merlot, Nebbiolo,
Pinot Noir, Syrah, Zinfandel, Pinot Meuniere
FACTORS AFFECTING QUALITY OF WINES
Type of grapes
• Each type imparts its typical flavour
• Per acre yield
• Different varieties demand different soils
Soil
• Should not be rich and fertile
• Best is with good drainage – gravel, sand, chalk, lime, etc.
• Should have heavy mineral deposits for an aromatic bouquet
Climate
• Cool nights and sunny, warm days → right sugar-acid balance
• Too hot weather → less acid → doesn’t age well
• Too little sunshine → less sugar → less alcohol
• Some rain necessary before harvest
• Rains during harvest → sugar diluted, rot encouraged
• Frost/gale/hailstorm can ruin a whole harvest
Slope
• Best on sun-facing slopes → maximum sun and warmth, both directly and reflected
Latitude
• Best between 30º and 50º lines
5. • Nearer to 50º, better the wine
Viticulture
• Care and cultivation of vines – now a highly technical industry
• Quality and timing of ploughing, pruning, weeding, spraying, harvesting, etc. – each affects
the quality of wine
Vinification
• Skills of the vintner
• Local traditions and practice
Market
• Demands also regulate the quality
MANUFACTURING PROCESS
• Grapes crushed → must + yeast
• Fermentation begins → alcohol + carbon-dioxide
• 10% to 12% alcohol is standard – in case of most wines, sugar finishes before yeast.
• Left to nature, almost all wines would be dry – except the rare naturally sweet wines.
• Often, during fermentation, a thick residue forms on the top and acts as a cap. This is broke
up regularly for continued (but controlled) air-contact.
• The casks are sealed but lose some wine through evaporation. The resultant empty space is
called ullage. This is filled up with more wine as too much air will render the wine acetic
acid.
• In many cases, fermentation is forcibly stopped by:
adding spirit, adding sulphur, microfiltration
6. CARE OF THE WINE
• Now a strictly controlled process in most countries – not an easy task for the maître de
chais
• Racking – the wine is repeatedly racked. Its allowed to settle and drawn into fresh casks.
The lees (residue) get separated.
• Fining – even after racking the wine is not completely clear. The fine particles are removed
by using fining agents like isinglass, egg-white, etc.
• Ageing – the wine is matured further to bring it to its prime. Different wines need different
ageing periods – from 6 months to 5 years to 10 years and more.
• Bottling – most wines improve in the bottle – shorter for whites and longer for reds.
• Corking – results in continued air-contact – minute, but does make a difference.
Corks are made with the bark of the oak tree. Deforestation controls has resulted in the
introduction of fireboard/plastic corks, even screw caps.
FAULTS IN WINE
• Corked Wine – This is a wine affected by a diseased cork through bacterial action. The wine
will have a foul smell and taste. The term should not be confused with cork residue – which
is bits of cork that splinter into the wine on opening.
• Acetification – This is caused when the wine is over-exposed to air. The vinegar microbes
develop a film on the surface which produces acid. The wine tastes sour, resembling
vinegar.
• Weeping – This seeping of the wine from the cork can be caused by a small or faulty cork or
when a secondary fermentation pushes the cork loose.
• Cloudiness – This may be caused by extremes in storage temperatures, excess protein and
contact with metal or bacterial action or an unwanted continuation of fermentation.
• Excess Sulphur Di-Oxide – During the process of fermentation, sulphur is added to
deactivate the wild yeasts. It is also a preservative and keeps the wine healthy. This must be
used with restrain otherwise it leaves an unpleasant smell. Leaving the wine open for a few
minutes will make the un-pleasant smell disappear.
7. • Secondary Fermentation – This may happen when the wine is not fined properly. Traces of
sugar and yeast may remain in the bottled wine. An unwanted fermentation occurs causing
bubbles to appear, usually accompanied by a nasty aroma and taste.
• Maderization – This is caused by bad storage : too much exposure to air, often because the
cork has been dried out. The wine must also have been stored in too warm conditions. The
colour of the wine darkens and the taste slightly resembles Madeira, hence the name. The
wine tastes ‘spoilt’ after loosing its fruity flavor and brilliance.
TYPES OF WINE
• BY COLOUR – Red, White, Rose
• BY TASTE – Sweet, Dry
• BY YEAR – Vintage, Non-Vintage
• BY NATURE – Still/Table, Sparkling, Fortified, Aromatized