3/4 Food & Beverage Service | Solved Papers | 2015-2016 3rd Semester

Q.1. How is Red wine made? List four red and white grape variety.

Red wine – made from black grape

Production of wine– the entire discussion of wine canbe done under three heads.

• ⦁Viticulture
• ⦁Vinification
• ⦁Care of wine

Viticulture

this is process of growing grapes.

⦁Areas of growth: – grows best in the temperate zone. In northern hemisphere 30 to 50 c latitude and in southern hemisphere 30 to 40 latitude. In india it grows the best in nashik, narayangaon, hyderabad. There are around 25 million acres of vineyard world wide i.e. 10 million hectares (i hectare= 2.475 acres).

⦁Soil: – it is generally acknowledged that the grapes grown in the poorest kind of soil which is even difficult to till produced better quality of wine than grapes grown in richer soil although a richer soil will produce grapes in more quantity but the best composition of soil is considered to be combination of chalk or limestone, slate, gravel (coarse sand) and schist (crumbly form of granite). It contributes to the quality of grapes through the mineral content of the soil.

⦁Aeration: – the soil is very loose. Hence it facilitates the breathing of the vine roots.

⦁Drainage: – the porous nature of the soil allows the water to go down easily.

⦁Distribution of heat: – it holds the heat during the daytime and gives out during the night to maintain a uniformity of temperature between the day and night.

Heat is very important for converting the acid into sugar. Near the river the water surface reflects the heat of the sun on to the grapes thereby converting more and more acid into sugar. On the mountain slopes direct heat is available and the water flows down. In europe the vineyards are never irrigated. Rain is the only source of supply of water.

⦁Climate: – the winter should be short and cold but not severely cold & with good supply of rain. The spring should be mild may be a little warmer with those beneficial showers of april. The summer should be hot and long with nice balance of rain preferably in mild shower. A daily average of sunshine is much preferable to the short scotching bursts. The crucial month of september & october is best benefited by an indian type of summer with little rain in between.

⦁Temperature: – an annual average temperature of 10 c is considered ideal but when grapes are maturing 25c is considered ideal. But the most ideal temp for growth of vine is 25 to 28c. 60 to 80 % of humidity is considered to be the best.

Vinification

this is the actual making of wine.

The different steps involved in the production of wine are as follows:

⦁Harvesting: – the grapes in early autumn. A special type of scissors called as secateur cuts the grapes. The harvesting period depend upon certain factors like the percentage of acidity and sugar in grapes. The amount of sugar content in the grape is measured by a hand held refractometer which comprises of two prisms which holds a drop of grape juice in between. The light passing through the refractometer bends at an angle due to the sugar content of the juice. A scale measures the angle. The sugar content of the juice is known as “must weight”.

⦁Epluchage. (grading and weighing): – after the grapes are harvested they are taken to the winery where they are graded as per specification and weighed. In the winery the rotten grapes are separated from the good ones. .

⦁Destalking (egrappoir): -destalking is necessary if white wine is made but no destalking is necessary if red wine is made.

⦁Crushing (foulage): – the crushing can be both manual and mechanical. In manual crushing people crush the grapes by their feet. In spain a specially studded boot is used to crush the grapes. This boot is known as zapatos di pizar. The studs are made in such a manner that it prevents the seeds from getting crushed. The manual method of crushing has been taken over by the mechanical method of crushing.

⦁Vatting :- after all the must is taken out it is transferred to the vats where they are fermented. The vats once upon a time used to be made of wood, but now a day stainless steel vats, concrete vats and glass-lined containers are used.

⦁Chaptalization: cane sugar is added to the must to improve the alcohol potential of the must. The process of addition of cane sugar to the must to improve the alcohol potential is called chaptalization. This process was started by dr. Jean antione chaptal de

chanteloup(1756 – 1832). In germany chaptalization is legal, except q.m.p wines, and is known as verbesserung.

⦁Addition of sulphur– the sulphur is used in wine making from the time grapes arrive in the winery until just before the wine is bottled. To some extent all wines are oxidized from the moment grape is pressed and juice is exposed to air. This where the sulphur is useful. It reacts with free oxygen to make so2 & forms protective layer on top & prevent the further oxygen to react with juice or wine. If too much of sulphur is used then it may react with free hydrogen to react and from h2s . H2s react with alcohol to form mercaptans which may impart a smell of rotten leather, garlic, onion, rubber or stale cabbage.

⦁Maceration: – this is a part of the fermentation. In case of red wine the skin is allowed to remain in contact with the must till the fermentation gets over. In case of rose wine the skin is allowed to remain in contact with must for around 24 hours. In case of white wine the skin is separated from the must as soon as possible.

⦁Maceration Carbonique– there are several ways of carbonique maceration, a technique used for making red wine only. In traditional method dating backs to 200 years, was to put uncrushed grapes into closed container, where after a while natural fermentation will take place. When the grapes naturally explode filling the container with carbonic gasses, normal fermentation continued and grapes are macerated in own skin. Maceration carbonique produces light wine with good colour, soft fruit and pear drop aroma.

⦁Bloom: – the bloom comprises 100,000 wine yeast, 10,000,000 wild yeast and other microorganisms. The wine yeast is known as saccharomyces ellipsoidius. It spends the winter in the intestine of animals. In spring it gets disseminated to alight and settle on the flowers & plants. It’s only in the summer that it goes on to settle on the skins of the grapes. The size of the bloom is 1/5000th of an inch but in favourable conditions it can break something like 10000 sugar molecules per second.

⦁Cultured yeast: – these are through bred stains of natural yeast, which are cultured in the lab. Cultured yeast is used because they are more reliable and can withstand hard alcoholic strength. The yeast gets inactivated after 36c & below -3c. The yeast enzyme gets destroyed after 65c.

⦁Attemperators: – these are pipes entering into the vats in zigzag motion & coming out which carry cold water in them continuously and help in maintaining the temp below 36c. These pipes are called as attemperators. They are used as only in case of wood vats. In case of stainless steel tanks the tanks are sprinkled with cold water to maintain the temperature.

⦁Fermentation: – fermentation is the action the yeast on the sugar to convert it into alcohol and co2. The most ideal temperature for fermentation of white wine is 15 to 18° c and the most ideal temperature for the fermentation the red wine is around 29.4° c. The

higher the temp during the fermentation the more colour and tannin will be extracted and lower temp is maintained for the retention of freshness & flavor. The period of fermentation is around 2 to 4 weeks.

⦁Malo-lactic fermentation– this carried in red wine where harder mallic acid is converted to softer lactic acid in presence of natural nutrients, certain warmth, ph of 3-4 & low level of sulphur.

Care of wines

⦁Ageing– after the fermentation gets over the wine is made gut they have to be aged before being bottled for consumption. Red wines are generally aged in the wooden casks where as the white wines are aged in the stainless steel tanks. The oak casks contain tannin in them. The tannin and other extractable materials present in the oak casks gives required complexity and characteristic to the red wine where as the white wines are required to retain their freshness and hence aged in stainless steel tanks. The casks are always kept on their side.. The cask is then transferred to a chai. Cask is filled to the top and no gap or space is allowed to be kept between the wine level and top of the cask. If the space created then is called ullage.

⦁Racking & fining: – the wine is rested in the casks for sometimes till the residue settles down at the bottom of the cask. The wine is siphoned off from the top into a fresh cask. The wine along with some sediment is left at the bottom of the cask. These sediments along with the little wine are referred to as the “lees”. The wine will rest in the new casks till the next racking takes place. After every racking the cask is topped up with fresh wine. This process is known as “topping up”. In the 1st year 3 racking take places, in the 2nd year two racking takes place and in the 3rd year two racking takes place. Fining is the process of addition of a proteinous material known as fining agent to the wine that removes the suspended particles from the wine. The different types of fining agent which are used egg white, bentonite clay, isinglass (bladder of sturgeon), ox blood, gelatin, etc. The fining agent is beaten and whisked before being added to the wine. It forms a film on the surface of the wine, which gradually sinks down to the bottom of the cask along with all suspended particles.

⦁Filtration: – it is done to get absolute clarity in the wine. Cellulose, vegetables charcoal etc are used as filter beds.

⦁Blending: – it is a legitimate process to get a predetermined standard. Only vintage wines are sold unblended. Blending is done by a panel of experts who blend the wines by nosing. The wines are blended in a blending cask and the wines are allowed to remain in the cask for at least one month to properly harmonies among them.

⦁Meaning of vintage– the word have a several meaning which are as follows

• Vintage means gather of grapes and pressing them & making wine. Therefore every year is vintage year

• The date on a bottle of wine signifies the year in which wine was produced.

• Some vineyards bottle and date every year production. Other dates only the better year.

• Certain region notably champagne and port date only the wines of exceptional years in which the different factors of production like rainfall, sunshine, climate etc are at its ultimate. Since it is not done every year, the dated wines are known as

“vintage wines”. The wines of a vintage year are not blended with the wines of the previous year and wines of one vineyard are not blended with the wine of another vineyard.

⦁Filtration: – after the wines are blended they are filtered once again to render it absolutely clear.

⦁Bottling: – wine is generally bottled in the bottling plant. The bottling plants are fully automatic. Wine is generally bottled in glass bottles and never in metallic bottles as it is going to react. As a general rule “white wine are bottled in green colour bottles, red wines are bottled in amber coloured bottles and rose wines are bottled in transparent bottles.”

⦁Corking: – after the wines are bottled they are corked. Corks are made from the bark of a tree called as quercus suber. The life span of the tree is around 165 years. The bark of the tree is harvested once in every 9 years after the tree has reached 25 years of age. It is the third harvest onwards that the tree starts giving quality bark for the production of quality corks. The best corks are produced in portugal.

⦁Labeling: – finally the bottle is labeled. Labeling is dressing. Label containing the name of the wine, alcoholic strength, volume etc, is put on the wine bottle.

Red grape for red wine	white grape for white wine
cabernet sauvignon	st.emillon
merlot	sauvignon blanc
cabernet franc	cascadelle
malbec	merlot blanc

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Q.2. What is Solera System? Give various styles of Port.

The solera may be like a school where the wine from the nursery is introduced to the first grade and gradually promoted till it graduates as the final product. In the tiers or casks of the solera the entry classes are at the top and the graduating classes at the bottom. This is a system for regularly blending young wines with the old. Eventually a consistent standard for any particular sherry is produced. The casks are placed on top of one another usually three or four tiers or scales high, but according to facilities and customs of a particular house there may be more or fewer tier/ scales. Four tiers are considered the best from the operational point of view. The operation works like this—wine for sale is taken out from the bottom most scale, which is in fact the solera and ullage made there by, is filled with the wines from the second scale wines are not siphoned from the tier-to-tier but is rather transferred into containers so that wine from various casks can be blended for even further federation. The regulation existing is that, a maximum of 33% wine can be taken from each cask. Similarly the ullage created in the second tires of casks are filled up by taking wines from the casks of the tier and so on fresh wine is poured to fill up the ullage of top most cask. Wine is extracted three of the times in a year. According to some producers, solera come from the word suelo meaning ground or land and it refers to butts (casks) nearest to the ground. Others say that it comes from the spanish word solar, which refers to the tradition that holds the family together.

Types of Port

Aperitif port – it’s white in colour and the fermentation is allowed to go on till all the sugar is converted into alcohol and carbon dioxide. It should be served chilled with a slice of lemon.

White port – these tend to run from dry and slightly tangy to medium sweet. Generally the must is allowed to ferment long but not as much as aperitif port. Although some appear to be slightly oxidized, the dry ones are perfect aperitifs for a portuguese dinner. These are served chilled with some crackers or cheese during warm weather.

Ruby port – traditionally they are the youngest of ports, which take their name from the ruby colour. Usually rich and fruity they are best consumed when they are young. No cellaring is necessary.

Tawny port – the name is derived from the tawny colour of the wine, which comes from long aging in the barrel, which causes the wine to lose some of its redness. Much smoother then ruby port, tawny port usually spends a minimum of six to eight years in the cask which helps round out the fieriness of the alcoho resulting in a wine with a smooth texture and a touch of sweetness.

Late bottled vintage (lbv) – these wines were destined to be bottled as vintage wine but due to lack of demand was left in barrels. They are ports of a single vintage year from march 1 to september 30 declared by the shipper during the fourth year after the vintage. The port is bottled between july 1 of that year and december 31 of the sixth year after harvest.

Vintage port – these are by far the greatest ports. Vintage ports are made only in the years that are declared by the shippers as the very best “usually three to four vintage in a decade” they are generally aged for two years in wooden casks. Vintage ports are very difficult to be drunk in its youth because of the high acid, alcohol and concentration of fruit and sugar. However those who are patient enough to wait for fifteen to twenty years will be rewarded with one of the world’s greatest fortified wine.

Crusted port – a blend of young wines of several years shipped in cask and then bottled. It gets its name because it throws a crust on the bottle. Similar in colour to vintage port and often referred as “poor man’s port”.

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Q.2.or Explain the wine laws of germany.

German wine laws came into force in 1971. The laws set norms of terminology permitted on the labels and names under which wine can be sold .

Tafelwein: a term that literally means table wine. Tafelwein may be chaptalized, represents a small portion of german wines.

Landwein: one step above the tafelwein in quality and may be chaptalized.

Qualitatswein bestimmter anbaugebiete:(Q.B.A)– a label classification for quality of table wines that meet certain requirements for alcoholic strength region of origin (must come from one of the 13 specified regions), grape variety and are subject to examination by authorities, may be chaptalized.

Qualitatswein mit pradikat (q.m.p): this designation is reserved for wines of the highest quality. These wines are not chaptalizated. The q.m.p german is equivalent of the french aoc. Pradikat means degree of ripeness. There are 6 pradikats or grapes of different ripeness.

⦁Kabinett: most basic of qmp grade wines which indicates quality wine that must be sold under a geographic designation, the wine province, the region, district or village where it was produced. These wines are dry and must posses a minimum must weight of 65 to 85degree oeschsle and must not be chaptalized.

⦁Spatlese: a term indicate late harvesting. The date of picking is not important as the ripeness of the grape. The date of harvest is predetermined for each village. These wines must attain a minimum of must weight of 76 to 95degree oeschsle.

⦁Auslese: this is late selective gathering, which means that each individual bunch of grape is inspected to determine its ripeness. Auslese wines are richer and sweeter than the spatlese wines. They must attain a must weight of 83 to 105degree oeschsle.

⦁Beerenaulese: (ba) extremely overripe grapes are used for the production of these wines. They are hand selected and picked individually after the ripeness has been determined. The minimum must weight 110 to 128degree oeschsle.

⦁Trockerbeerenauslese: (tba). As in case of the beerenaulese the grape are handpicked individually. In this case they are dried or shriveled by the action of “botrytis cinerea”. Noble rot in german language is called “edelfaule”. The wine must attain minimum must weight of 150degree oeschsle.

⦁Eiswein: the name is reserved for the wine made from the grapes of ba and tba categories picked and harvested frozen. These frozen grapes produce a wine that is sweeter and more concentrated than the average pradikat wines

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Q.3. List the steps involved in making Beer. Give any four international brands of beer.

Brand names –

• 1. Miller  
• 2. Corona
• 3. Foster 
• 4. Cooper`s

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Q.3. How is beer stored? Explain any five styles of Beer.

Storage – ale beer should be stored in dark place at 10-12 c & lager beer to store at 4-5 C & bottle should be kept in horizontal position.

Type of beer

Bottom fermenting beer

⦁Lager– this is a generic name for any bottom fermenting beer. Lager came from german word “lagern” (to store) & applied to bottom fermenting beer because they are at low temperature for long period. Lager was traditionally stored in cellars or caves for completion of fermentation. They are bright gold to yellow in colour with a light to medium body & are well carbonated

⦁Pilsner-the golden colour lager from czech republic, hops emphasis on palate, aged in wooden casks & alcoholic strength is 5%v/v. Brands Name– eb special, jever, pilsner urquell.

⦁Munchen- this is a dark brown with malty flavour from munich with 4.5% v/v.

⦁Dortmunder- this is golden colour beer with balancing flavour of maltiness & hopiness with 5.2% v/v. Brands Name– dab,kronen,dub

⦁Bock – originally it was designation for strongest beer in germany brewed in city called eisbeck. German bock has have alcoholic strength of 6.25%v/v. Brand names– aass bock,einbecker

⦁Dopple bock– dopple bock is separate classification. The german dopple bock has minimum of 7.5% v/v alcoholic strength. The strongest will go up to 13.2% v/v made by eisbeck method & there name generally finished with ator like salvator, kulminator, maximator etc.

⦁Strong beer– the strongest beer in world in kulminnator (13.2% v/v from germany). It is eis bock type of beer. Eis means ice indicating that beer is frozen during production resulting in freezing of water content of beer. Frozen water is removed thus increasing beer alcoholic strength. Britain & belgium produces strong beer with an alcoholic strength of 10%v/v. Top fermenting beer generally produced with an alcoholic strength of 3.5-6% v/v. Bottom fermenting beer generally produced with an alcoholic strength of 5-8% v/v. Most indian beer is of 5% v/v in alcoholic strength. A beer with 3% alcoholic strength is an ideal thirst quencher.

⦁Diat pils beer– this is a low carbohydrate beer for diabetics. All sugar present in beer is converted to alcohol so alcoholic strength of this beer goes up to 6% v/v. Brand names-holsten pils lager

⦁Light Beer– this is low calorie beer from usa & britain with 4%v/v. Brand names– miller,

⦁Steam beer– a highly carbonated beer, deep brown coloured with aromatic flavour of cloves, prange peel, peach & tangy bitter taste with dry finish. The name steam originated from final “krausening” stage of fermentation in which partially fermented wort is added to speed up the fermentation which produce extra froth, termed as steam. It has it origin in san francisco & california during gold rush.

⦁Rauchbier– a bottom fermented, intense smoky flovour beer from germany (franconia). The malt is dried on beechwood

Top fermenting beer

⦁Ale– a vague term for any top fermenting beer but originally produced in britain with defining character of top fermentation with 4% v/v. Its has darker colour than lager beer with more hops, aroma with less of carbonation. Ale is usually bitter to taste with slight tanginess. In britain it is referred as “bitter”. Brand names -natural, founder, greenmantle.

⦁Porter– a intense deep colour, smoky or fruity bouquet & persistent bitterness. Ralph harwood in 1722, a london brewer, invented it who named after the porter who enjoyed drinking it.

⦁Stout– a strong version of stout dark beer almost black, with high alcoholic content. It obtains its colour from roast barley with less carbonation.

⦁Cream ale– sweetish, smooth golden ale from us. Beer is made by blending of little ale with larger amount of lager beer.

⦁Alt– this is a german counterpart of ale. Alt means traditional with bitter taste of old time, golden colour with 4.5% v/v from northern germany. Brand names– diebels, schlooser, uerige

⦁Saison – this is a specialty of french speaking part of wallonia in belgium. A orange, highly hopped, brewed in winter & aged in wine bottle with wine cork. A solution of yeast & sugar is added in the bottle for secondary fermentation in bottle to produces co2 & served like champagne. Brand names– sezuens, saison regal.

⦁Trappist abbey beer– although there are monastery brewery in other countries five trappist abbeys in belgium and across the dutch boarder have established their own stylistics tradition of the top fermenting beer which are strong & fruity. These beers are conditioned in the bottle. Although these six breweries produce a dozen beers, each different & varying in alcoholic strength from about 5.7-12 % vol/vol., these beers have enough in common for the designation trappist to have some meaning. Brand names-leffe, grimbergen

⦁Biere de grande– the regional style of northern france with 5.5-6% v/v. It is medium to strong with spicy flavour, sealed like a champagne wired corked. Brand names– jenlain, ch’ti

⦁Lambic– this is a strangest of all beers. A family of wheat beer into which the brewer adds no yeasts to promote fermentation but allows the micro flora of the atmosphere to carry out the fermentation. Beers made by this process have been successfully produced only in the valley of river senne, west of brussels. Brand names– chapeau, belle-vue

⦁IPA- India Pale Ale– this is strong heavily hopped beer brewed in britain. The recipe was designed to with stand long sea voyages to distant part of british empire like india.

Q.4. Classify alcoholic beverages with the help of a chart. Give examples.

 

 

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OR Draw the physical layout of a bar. List any five bar equipment and their uses.

Bar Equipments

Can Opener

Useful for opening cans of fruit and syrup.

Corkscrew

For opening wine and champagne bottles.

Cloths

For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board

For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels

These are 100% cotton and have sewn edges for durability. Use these

along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener

For opening screw top bottles.

Bottle Sealers

For keeping liquors and other bottle contents fresh.

CocktailShaker

Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that’s right for you. Always pour the least expensive ingredient into the cocktail shaker first, and then if you find you’ve made a mistake, you’ve not wasted the expensive liquors.

Electric Blender

Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Grater

To grate spices like nutmeg and others.

Ice Bucket

A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops

Use these to add ice to drinks. Never handle ice with your hands, it’s

not only unhygienic, but the heat from your hand will begin to melt the ice. Don’t use glassware as a scoop it’ll break or chip at best, then you’ll have blood and glass in your ice.

Bar Spoon

A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring Cups

Normally glass or chrome with incremented measurements imprinted

up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities.

Mixing Glass

Useful for long drinks where it is required to mix the ingredients without shaking.

Sharp Knife

For cutting fruit and garnishes.

Strainer

Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

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Q.5. Define liqueur. Give various methods of manufacture of liqueurs. List any five liqueurs with their flavouring and spirit base.

Liqueur – liqueurs are defined as flavoured and sweetened spirits. Liqueurs are also known as cordials. The term liqueur has originated from the latin word liquifacere meaning to dissolve referring to the flavouring materials dissolving in the spirit. The word cordial stems from the latin ‘cordials’ meaning pertaining to the heart as early examples of these used to be given to stimulate the circulatory system.

Production

Base spirit: – every liqueur starts with base spirit more often than not neutral spirit.

Although any kind of spirit can be used.

Flavouring agents: – the preparation of liqueur involves the impregnation of the flavour from the flavouring agent into the spirit. Flavours can be introduced in spirits in following ways:

⦁Maceration – the flavouring materials are steeped in the base spirit till it yields all its flavour, aroma and colour. The liquid is separated from the solid either by the process of filtering or by the process of centrifuging materials are re distilled to extract the last bit of flavour and any alcohol hidden inside. This process is useful for soft fruits like berries.

⦁Percolation – the process is the same as what is used in brewing of coffee. The base spirit is pumped over the flavouring material again and again until all the flavour, colour and aroma is extracted into the spirit. Here also the flavouring materials may be redistilled to extract the last bit of flavour hidden. This method is useful to extract flavour from coco beans and vanilla pods.

⦁Distillation – the base spirit is combined with the flavouring material. The mixture is then redistilled in the pot still to extract and concentrate the flavours. This method is useful for extracting the flavours from nuts seeds and dried peels. Some delicate flavours like mint etc are distilled in water rather then alcohol and then redistilled to further concentrate the flavouring oils.

Sweetening agents:– after the flavour has been set the liqueur is sweetened(usually sugar syrup). The liqueur is then diluted with water to the desired proof. Liqueur does not require any great period of ageing. However they are given slight resting period after every step in the production process.

Five liqueurs with their flavouring and spirit base.

⦁Crème de cassis (23%abv) – is a black currant flavored liqueur. It is made with black currant berries, sugar and brandy. It is very dark purple and is produced in france and the united states.

⦁Aurum (40%abv)– is an aromatic, orange flavored liqueur with a slightly bitter aftertaste. It is made with bitter orange peel, herbs, sugar and brandy. It is pale gold and is produced in italy.

⦁Pernod (40% abv)– is a licorice flavored spirit. It is made with aniseed, herbs and spirits. It is clear pale yellow (when water is added it turns cloudy) and is produced in france.

⦁Crème de cacao (23-28%abv) is a chocolate flavored liqueur. It is made with cacao beans, alcohol and perfumed with vanilla or nuts. It is clear, colorless or dark brown and is produced in canada, the united states and other countries.

⦁Sabra– from israel combines chocolate and orange in which the later dominates the flavour.

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Q.6. What is distillation? With the help of diagrams explain the working of pot still and patent still.

Distillation – distillation is the process of separating two miscible liquid. This is done by heating wine (or another fermented alcoholic product) in a still at 78.3 0c or 185°f (alcohol’s evaporation point). The alcohol evaporates (turns into a gas). These vapous passes through condenser and converted back to liquid. The newly formed liquid has been separated from most of the water, so it is now more concentrated in alcohol.

Pot still distillation-this is a manual method of separation of alcohol from water. The mixture of alcohol & water is taken to a lager pot generally made of copper. The size of pot or kettle depends upon the area or tradition. The pot is heated by from bottom but there is pot, which heated by electric coil present inside. As the mixture get heated up at 78.3 c the alcohol evaporated while the water is still at liquid state since the boiling point of water is 100 c. Vapor of alcohol passes through to pipe which is surrounded by running cold water. In this pipe the alcohol gets converted to liquid & collected in a vessel. This liquid alcohol is produced in three parts.

• Head
• Heart
• Tail

The head & tail is collected in a separate vessel. The head contains a lot of methyl alcohol & not suitable for consumption. The head & tail are put back for re distillation with a fresh batch of alcohol water mixture. The heart will be taken for a second distillation. The will also produce the same

• Head
• Heart
• Tail

The head & tail are put back for re distillation where as the heart is required spirit. Normally in pot still distillation the spirit comes out at 70% v/v but in ireland it comes out at 85% v/v. The spirit produced by this method contains lot of congener element, which contributes to flavour & body of spirit. Spirit, which produced, is malt whisky, cognac, dutch gin, tequila & some polish vodka.

Patent still– this is also known as coffey still because mr. Aneas coffey patented it in 1830. Aneas coffey actually patented an improvement on an already existing model of which was developed by robert stein. This is also known as a continuous still because the entire process of distillation gets completed in one continuous operation.

The continuous still comprise of two inter connected cylindrical columns. One is called rectifier & other is called analyser. Both these column is divided in horizontal chambers by perforated plates. The fermented beverage is fed from the top of rectifier. As the wash descends down the pipe it will come in contact with mildly heated steam, which will be injected, from the base. Coming in contact with steam the temperature of wash rises & this wash traveling through a pipe will reach to top of analyzer column. As it drips down the perforated plates, it will come in contact with the extremely heated steam introduced in the base of the analyzer column. The extreme heat separates the alcohol from water. The alcohol part gets evaporated and the water is still is in liquid form is taken out from the base of analyzer column through the outlet. The evaporated alcohol is received through another pipe. The evaporated alcohol moving through the pipe reaches the base of the rectifier column. As this pipe remains in contact with the pipe through the cold wash is continuously fed, the heavy form of alcohol gets converted into liquid alcohol, which is taken out from the base of the rectifier column, which constitutes the head. The potable alcohol that is ethyl alcohol gets converted in the liquid form at the top of the rectifier and taken out at the head of the still. This comprises of the heat. The light alcohol which forms the tail are unsuitable for drinking gets converted into liquid alcohol at the tip of the still and taken out from the top of the rectifier. The head and tail are fed back in to the rectifier along with the fresh wash or fermented beverage. The heart is the required spirit and does not require a second distillation unlike the pot still distillation. The spirit in this method can be produced at maximum of 95 % of alcoholic strength.

Q.7. What is vermouth? How is it produced? Give the styles of vermouth.

Vermouth is an aromatized wine, which is fortified. The base wine is quite ordinary which is fortified with mistelle. Mistelle is unfermented grape juice and brandy in the ratio of one part of brandy and four parts of grape juice. The other ingredients present in vermouth are aromatic herbs, sugar and of course alcohol. The herbs are angelica, angostura, aniseed, bitter almond, bitter orange, celery, coriander, chamomile, cinchona, cinnamon, clove, cocoa, fennel, ginger, gentia, hops, mace, myrtle, nutmeg, peach, quinine, rosemary, saffron, sage, thyme, vanilla, woodruff etc.

Production of Vermouth– the base wine used for the production of vermouth is very ordinary. The young wines from firm are blended to a set style. The blended wine is then matured for a period of three years. Mistelle is then added top the wine in varying proportions, sometimes to the tune of one part of mistelle to four parts wine. On the meanwhile the aromatic herbs are steeped neutral alcohol till the correct degree of flavouring has been extracted in the alcohol. This may take place in seven days. The flavoured alcohol is then added to the wine and mistelle mixture. The entire lot is then blended in huge tanks. There are mechanical instruments present in the tank, which thoroughly agitate and raise the mixture. Some amount of rennin is added for depth and some amount of gelatin is added for clarity. The wine may be refrigerated to ensure that any tartrate remaining will form crystals and fall to the bottom of the tanks.

Types of vermouth- there are two types of vermouth variety, the sweet red variety and the dry white variety. The sweet variety has 130-160 gms of sugar per litre of vermouth, and dry white variety has less than 40 grams of sugar per every litre of vermouth.

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Q.7. What is bitter? Explain any five bitters which can be served as aperitifs.

Bitters – these are the alcoholic beverages produced from distilled spirit in which bitters roots, herbs peel etc. Are incorporated & whose strength is not less than 15% v/v. The word aperitif is derived from latin word “aperire” which means to open. Bitter are known as amora in italy. They are supposed to sooth & relax the stomach after meals & aid the process of digestion.

Bitters which can be served as aperitifs:-

Amer picon (25%abv)- it is a bitter orange flavored liqueur. It is made steeping orange peel, quinine, spices and herbs in neutral alcohol. It is clear red and is produced in france & italy. “gaeteau picon” of algeria in year 1837 first produced it.

Angostura bitter (45%abv)- it is a bitter liquid condiment that adds zest to drinks. Gentian and many other herbs are steeped in neutral alcohol. Dr. J.g.b. siegert in the town of angostura first made an angostura aromatic bitter in 1824. Originally aromatic bitters were thought to have medicinal properties. It is dark brown with an orange tint and is produced in trinidad and tobago. It is enjoyed in small quantities (1 or 2 dashes) in cocktails.

Campari (23-25%abv)- it is a bitter orange and herb flavored liqueur. Herbs and bitter orange rind are steeped in neutral alcohol. It is clear red and produced in italy.

Frenet branca(40%abv)- it is an extremely bitter herb flavored liqueur. Aromatic plants, roots and herbs are steeped in alcohol. It is very dark red, almost black and is produced in italy in the year 1845 .

Underberg- it comes from the germany & made in the year 1846 with herbs mainly aniseed & licorice. It comes in miniature bottle, 20ml, wrapped in a straw paper with green label.

Jagermeifter (35%abv)- it is produced from 50 herbs like licorice, aniseed, and juniper berries poppy seeds saffron steeped in neutral alcohol. It is served in old-fashioned glass after meal.

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Q.8. How is rum made? Give various styles of rum.

Production Process- sugarcane is the main ingredient in making rum. First, the sugarcane is boiled to make thick sugar syrup (during the boiling of sugar cane juice thick scum is formed that is known as liming) than shifted to centrifuge for formation of sugar crystals. The remaining residue is known as molasses. The molasses is re-boiled, mixed with water and yeast, then set to fermentation than distilled & aged in oak casks. To produce darker rum caramel is added and aged for a minimum of 3 years (usually 5 to 7 years). Lighter rums are aged from 1 to 4 years.

Types of Rum

• puerto rican & cuban rums are white, dry & light bodied. To make them, molasses is placed in huge vats along with water, selected yeasts, and ‘slop’ (residue from the previous distillation). The mixture is allowed to ferment for up to 4 days. Once the mash is fermented, it is pumped into column stills and distilled out at 160 to 190 us proof. These rums are aged in oak barrels from 1-4 years. They are then filtered through layers of sand and vegetable charcoal, and then further aged in barrels. The more flavourful rums are distilled at lower proofs to give each brand its character, while the light rums are distilled at high proof, to give the brand lightness and dryness. They are produced in the spanish speaking countries such as puerto rico, cuba, virgin islands, trinidad, venezuela & mexico;

• jamaican rum is characteristically rich and full-bodied. It is made from molasses, water and ‘dunder’ – the substance that remains from a previous distillation in the bottom of the pot still & liming. The mixture undergoes a natural fermentation process, which takes from 5-20 days in natural fermentation the natural yeast spores in the air are allowed to settle on the surface of the liquid & reproduce causing fermentation. Jamaican rum is naturally fermented for about three weeks. The rum is then distilled twice in pot stills. Jamaican rums are aged in oak for approximately 5-7 yrs. They are given colour by the addition of caramel. Much of the rum from jamaica is shipped to england for aging and blending in bonded warehouses on london docks. England’s damp climate is considered ideal for aging rum. Jamaican rum is dark. It gets most of its color from added molasses not from the cask and aged in oak casks for a minimum of five years. They are produced in the english speaking countries such as jamaica, british guyana, haiti, u.s.a., & barbados. Indian rums are also similar to this full-bodied rum

• demerara rums are distilled in british guyana, south america, from molasses, which are obtained from the sugarcane, which is grown along the demerara river. They are rich full bodied rum like those produced in jamaica, but are not as pungent or flavourful as jamaican and are darker in colour. This rum is very high in alcohol content (151 proof) and is used to make a cocktail called zombie.

• virgin islands rum is usually dry, light bodied rum close to puerto rican rum

• martinique and haitian rum are distilled from the concentrated juice of the sugarcane rather than from the molasses and producing medium bodied spirit.

• batavia is unique aromatic rum made from javanese red rice. Small rice cakes are made and put into molasses to ferment naturally. The distilled rum is then aged for 3 years in java then shipped to holland for further aging.

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Q.9. Give short answers:

Chaptalization

cane sugar is added to the must to improve the alcohol potential of the must. The process of addition of cane sugar to the must to improve the alcohol potential is called chaptalization. This process was started by dr. Jean antione chaptal de chanteloup(1756 – 1832). In germany chaptalization is legal, except q.m.p wines, and is known as verbesserung.

Faults in beer

Common faults are

• Diacetyl
• Light struck
• 3.Oxidation
• Esters
• Phenols
• Over/under carbonation
• Sour/acidic

Terroir

At every wine tasting, especially those comparing “old world” wine to “new world”wines, the inevitable question of terroir arises. Terroir is a french term that literally translated means: earth, or soil.

Trappist beer  

Although there are monastery brewery in other countries five trappist abbeys in belgium and across the dutch boarder have established their own stylistics tradition of the top fermenting beer which are strong & fruity. These beers are conditioned in the bottle. Although these six breweries produce a dozen beers, each different & varying in alcoholic strength from about 5.7-12 % vol/vol., these beers have enough in common for the designation trappist to have some meaning

Marsala

Marsala was first produced in 1760s when john and william woodhouse, english merchants from liverpool, came to sicily to purchase ‘soda ash’ to ship back to england soap makers. While in sicily they tasted the local wines. After noting down how similar it was to the already existing popular wines from jerez and madeira, they sent back several casks (60 pipes or 6700 gallons) to england, but first they added alcohol, approximately, two gallons of it to each barrel of wine to ensure that it would survive he long voyage. England was so impressed with the quality of the new found wine that john decided to stay behind with his sons to help cultivate marsala wines. In 1773 woodhouse founded a vinery to produce marsala for export to england. The name marsala is

believed to have been derived from the arabic – marsh- el- alla (harbour of god). The marsala area and the rules of production are limited by law number 1069 passed on november 4, 1950 which also designates three provinces of sicily- trapani, palomoro and agrigento where marsala is produced. Marsala was granted doc designation on april2, 1969 by a presidential decree.

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Q.10. Match the following:		Ans
(a) courvoisier	(i) gin	cognac
(b) beefeater	(ii) vodka	gin
(c) grey grouse	(iii) tequila	vodka
(d) camino	(iv) bourbon whiskey	tequila
(e) jim beam	(v) cognac	bourbon whiskey
(f) tavel	(vi) maharashtra, india	rose wine, rhone
(g) château latour	(vii) rose wine, rhone	grand cru wine, bordeaux
(h) borolo	(viii) burgundy, france	piedmont, italy
(i) chablis	(ix) grand cru wine, Bordeaux	burgundy, france
(j) sula wine	(x) piedmont, italy	maharashtra, india