Beverage-Classification-and-wine.ppt for

f&b

1. BEVERAGE CLASSIFICATION
BEVERAGE
ALCOHOLIC NON -ALCOHOLIC
F
REFRESHING
-▼-
'f 1
r
1
r 'r '
fT
ERMENTED DISTILLED COCKTAILS STIMULATINGNOURISHING
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BEER WINE SPIRITS LIQUEURS BITTERS
WHISKY VODKA GIN RUM BRANDY T QUILA

2. DISTILLATION
HISTORY
• Distilling was used as early as 3500 BC in Mesopotamia where perfume makers had developed it as a technique for isolating
the scented oils of flowers and plants, what we know as “attar”.
•Around1100ADwinewasfirstdistilledtomakespiritbyIrishmonkswhotravelledaroundEurope.
• The results of distillation were considered to have magical powers and this led to alcohol being called “water of life” or “usige
beatha” in Gaelic, “eau de vie” in French and “aqua vitae” in Latin.
DEFINITION
•Distillationistheprocessofconvertingaliquidintogasorvaporbyheatingitandthencondensingitbackintoliquidform.
•Whenspiritsaredistilledtheoriginalliquidhasalreadybeenfermentedandisanalcoholic‘wine’orwash.Afterthe
‘wine’
or wash has been converted into vapor and then condensed back into a liquid it is called a distillate. Impurities are left
behind in the original container.
• The equipment used to distill spirits is called a STILL. A still has three essential parts : the original container in which the wash
or wine is heated to turn into vapor, the condenser in which the vapor is cooled, and the receiver in which the distillate or
distillated spirit is collected.
• This system works because ethanol boils at 78.5
0
C and water at 100
0
C. When the alcoholic wash (“wine”) is heated to 78.5
0
C
the alcohol boils off leaving other constituents, mostly water behind.
•Thefirstpartofthedistillateisthe“heads”followedbythe“heart”andlastlythe“tails”.
•The“heads”andthe“tails”containedmostlyimpuritieswhichalsoaddtotheflavor.
•Thedistillerwoulddecidetheamountofimpuritiesrequiredandforwhatpurpose.
• The original liquid from which drinkable spirit is distilled can be grape wine (as in the case of Brandy), sugar wine (for Rum),
fruit wine (for Cherry Brandy), or malted or un-malted grain wine (for Whisky, Gin and Vodka).

3. AGING:
Wines are usually aged inwooden containers made of oak,allowing oxygen to enter and water and alcohol to escape. Extracts from
the wood contribute to flavour. Humidity affects the kind ofconstituents that escape, with alcohol becoming more concentrated in
wine stored under conditions of low humidity and weakening with high humidity. Many wines improve in quality during barrel and
bottle storage. Such wines eventually reach their peak and with further aging begin to decline. During the aging period, acidity
decreases, additional clarification and stabilization occur as undesirable substances are precipitated, and the various components of
the wine form complex compounds affecting flavour and aroma. In the best red wines, additional improvement may continue with
two to 20 years of bottle aging (the rate of aging being lower in the bottle than in the barrel).
BOTTLING:
Before bottling, wine may require blending, filtration, and use of antiseptics to combat microbe development. Often several casks
containing the same wine will develop differences during aging, and blending is desirable to ensure uniformity. Wines that are
slightly deficient in colour or acid may be blended with special wines as a means of correction. Blending frequently improves
quality by adding to the complexity of the wine.

4. Reading a Wine Label -Australian Wine
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Normal items that appear on the label:
1.Penfolds-Thisisnameoftheproducerofthewine
2. Grape Varietals -May or may not be mentioned. In this case it is a blend.
3.Percentages-PercentagesofeachVarietalGrapeincludedintheblend.
4. Vintage 1997 -The year the grapes were harvested (and the wine, made).
5.ClareValley-Thewinegrowingdistrict.

5. Reading a Wine Label -American Wine
CABERNET SAUVIGNON
Alcohol 13.5+:l»\\oluinr
PEDRONCELLI
' i/tfea* ' ter/avt
SONOMA COUNTY
1.Pedroncelli-Thisisthe
nameoftheproducerofthe
wine
2. 1998 -The year the grapes
were harvested.
3. Cabernet Sauvignon -The
varietal.
4. Sonoma County -
Viticultural Area.
5. Vintage Selection -Special
Designation given by the
winery.

6. Reading a Wine Label -Chilean Wine
1.ConchayToro-ThisistheProducerofthewine
2.CasillerodelDiablo-Thewinename.
3.CabernetSauvignon-Thevarietal.
4.1997-Thisisthevintage,theyearthegrapeswereharvested.
5.MaipoValley-Thedistrictorregion.

7. Reading a Wine Label -French Wine

8. Reading a Wine Label -French Wine contd.
Five items are required by law to appear on the label:
1. Appellation Bordeaux Superieur Controlee -The name of the A.O.C. (Appellation d'Origine Controlee) wine-growing region, district, or village to which the
wine is entitled according to how it was produced. For example, a wine from the Saint-Emilion district would be labeled "Appellation Saint-Emilion Controlee."
2.75cl.-Thevolumeofthewineinthebottle,75centiliters(justunderoneliter)isstandard
3.11%vol.-Thepercentageofalcoholbyvolume,whichvariesbyappellation.
4.L.69B30-Thecontrolnumberorlotidentificationnumber(thismayinsteadappearonthebacklabeloronthemetalcapsule).
5."Misenbouteilleauchateau"meansthatthewineischateau-bottled,otherwisetheappropriatevariation:
"misenbouteillealapropriete"(bottledattheproperty),
"mis en bouteille dans la region de production" (bottled in the region of production), or "mis en bouteille dans nos caves" (bottled in our cellars).
6.Thecountryoforiginmustbeindicatedonallexportedwine."ProductofFrance"(ProduitdeFrance)canalsobeused.Manyoptionalstatementsarealso
oftenputonlabels:
7. Chateau Beausoleil -The chateau name, which is also the name of both the product and producer. If it is not a chateau wine, then the regional appellation
or a brand name is usually indicated.
8.1990-Thevintageoryearinwhichthegrapeswereharvested.100%ofthewinemustbefromtheyearonthelabel.
9.GrandVindeBordeaux-"GrandVin"followedbytheappellation,mostoftensimply"GrandVindeBordeaux."
10.Artorlogorepresentingthechateau.

9. 1. J.u.H.A.Strub -This is the Producer of the
Reading a Wine Label -German Wine rsteiner -The town from which the wine
originates. Germans add the suffix "er" to
make Niersteiner, just as a person from
New York is called a New Yorker.
3. Bruckchen -The vineyard from which
the grapes originate.
4. Riesling -is the grape variety.
Therefore, this wine is at least 85%
Riesling.5. Kabinett -This is the ripeness level of
the grape, in this case from normally ripened
grapes.
1994 -The year the grapes were
harvested. Qualitatswein mit Pradikat-is
the quality level of the wine.
alc. 9.5% vol. -Alcohol content by volume
8. Rheinhessen -This is the region of
the wine's origin.
9.AmtlichePrufungsnummer4382288195
-This is the official testing number,
proof that the wine was tasted by a
panel of testers and passed the strict
quality standards required by the
government.10.Gutsabfullung-meansestatebottled.
6.
7.

10. Reading a Wine Label -Italian Wine
P R O O U C T » O F » I T A L
V
—VALPOLICELLA
OENOMINATIONE 01 ORIGlMC CONIROlLATA
FOLONARI
CTOfftAty. «t«act tsi ♦un
1.Valpolicella-Theappellation.
2.DryRedWine-Typeofwine.
3. Denominazione di Origine Controllata -Italian equivalent of the
French A.O.C., controls the production and labeling of wine in
Italy.
4.Folonari-ThisistheProducerofthewine.