Table of Contents
Q.1. Define an alcoholic beverage. Elucidate with a flowchart various Alcoholic beverages.
Alcoholic beverage– as per the Indian standard, alcoholic drinks are those drinks which contained alcohol from 0.5 to 42.8% v/v alcohol & as per world standard the range of alcoholic percentage is 0.5 to 95% v/
Q.2. Define beer. Describe the steps involved in manufacturing of beer.
Definition- beer is defined as a fermented, alcoholic beverage made from barley, wheat, rice etc. & flavoured with hops
Steeping
The grains are soaked in huge tank of water (six tonnes of barley and 6800 litres of water) at 10 0c for 2 to 3 day. Some producer change water in between to provide dry resting period & grain gets the air also
Malting
Grains are taken to malt room, which is very hard; grains are spread to depth of 15 – 30 c.m to allow grain breath while sprouting. Grains are constantly stirred for uniform breathing & to prevent sprout getting entwined. This process goes on for 6 – 15 days at 12 – 21 0c.
Germination
during this process the insoluble starch gets converted to maltose & dextrin & rootlets, known as “malts culms” appears. Both the enzymes, cystase – convert the insoluble starch to soluble starch, diastase- convert the soluble starch to sugar. Now the grain is referred as green malt.
Kilning
In this process the grains are spread on a perforated, tilted floor with a furnace underneath. Grains are dried & temp. Maintained is 49 0c. The extent to which grain should heated is decided by the type of beer produced.
Types of malts
- Pale malt- for light ale 65 0c
- Crystal malt- for pale ale 85 0c
- Chocolate malt- for dark beer 225 0c
Sieving
It is done to remove malts culms which sold as cattle feed.
Grinding
The grains are roughly broken which are known as grist through roller mill.
Extraction of sugar
this can be done by two methods
Infusion- the process of infusion takes place in huge tank called “mash tun”. The grist is introduced to mashtun along with water . The mixture is heated up to 63 0c for 2 hrs. Then mechanical racks present inside the tank stir the mixture. The result in the formation of hot sweet liquid called s. Wort is filtered through finely slotted plate in the bottom of mashtun, known as under back. This process of infusion was carried out for top fermenting beers in olden days.
Decoction- this process is carried in tank called “lateur tun”. The grist is heated up to 70 0c. At this temp some amount of wash is taken out & cooled then added back to tank. This is carried out for 4 to 5 times & takes out 4 to 5 hrs.
Brew kettle
From the under back the wort is pumped into a vessel called “brew kettle” which is pressurized. In this vessel hops (191-907 gms/100litre, depending upon the type of beer) & sugar is added. The mixture is boiled for 2 hrs. This will sterilize mixture.
Hop back
The wort along with hops is transferred to vessel called hop back, which is having slotted plates forming a filter bed. The content is allowed to stand for 40 min. To allow hops to make a filter bed. The wort is recycled through a bed till the time it gets clear & transparent which 15 min. Then wort is cooled. Hops are sold as garden fertilizer. Generally wort treated with infusion method is passed by hop back where as wort treated with decoction is passed by hop extractor.
Hop extractor
This is machine, which rotates, due to centrifugal force the hops are
Fermentation
Fermentation is process which converts the sugar into alcohol & co2. Co2 is stored in a different tank. This process takes 7–14 days. During the first fermentation a thick layer of yeast is formed which protect the beer. After fermentation the beer is racked in reception vessel.
Para flow
This is an arrangement in which the temp. Of wort is brought down to required level depending upon the type of fermentation. This arrangement is an enclosed box with cold water flowing in an opposite direction through several plates or tubes to separate wort.
Lagering/ maturation
After fermentation beer is aged or lagered. Lagering takes place in stainless tank at close to freezing point. Lagering matures beer & mallow its flavour.
Finning
It the process of clarification in which protein like egg shell, ox blood, gall bladder of sturgeon fish is added.
Carbonation
CO2 is added & stored in barrels and kegs.
Bottle & cans
Beer for bottling or canning is also treated in a same as for kegs & then runs to refrigerated tank for conditioning where it stays for weeks & then filtered under pressure & then goes for bottling.
Pasteurization
In this process the beer is heated up to 60-66 c for less than 20 min, which kill the bacteria, & remaining yeast, which might have allowed further fermentation.
6. Explain méthod champenoise.
Methode champenoise
Preparation of the cuvee: wines from different grapes different vineyards and different years are blended to form the cuvee. Wines of a vintage year are also blended. Vintage champagne also contains around 15% of wines of the previous tear.
Liqueur d triage: wine + refined beet sugar+ cultured yeast is added to the wine.
Bottling: the wine along with the liqueur d triage mixture is out in the individual bottles. The rest of the process of the method champenoise goes on inside this bottle and this is the bottle which comes to the market. The specification of this bottle was given by louis xv on 9th march 1735.
Corking: after the wine is bottled it is corked. Cork is obtained the bark of the plant called quercus suber. The bank of the plant is generally seen in spain and portugal
Ageing: after the fermentation gets over the bottles are allowed to lie horizontally in huge piles for a period of 3 to 6 years in gallo (roman under ground passage termed crayeres, total length is 165 miles). During this period the dead yeast becomes in contact with the wine. The more is the contact of these dead yeast with the wine the better is going to be the quality of the champagne.Second fermentation: the 2nd fermentation goes on for a period of 3 to 6 month. The temperature that is maintained is around 10 to 12c. The yeast acts upon the sugar to convert it into carbon dioxide and alcohol. The co2 is not allowed to escape and contributes to the sparkle. The bubbles are called as mousse. Vin mousseaux means fully sparkling and cremant means partially sparkling.
Remuage: the person who does it is known as a “remure”. The remuage is done in wooden cabinet called as “pupitre”. Remuage is a simultaneously process of giving slight weight to the bottle and tilting it a little to the front. When the bottle is twisted the dead yeast gets disturb and with the slight tilt the dead yeast and other solid article which are contributed to the sediments starts moving downwards that is towards that is towards the neck of the bottle. When the twist completes 360 degree the bottle is standing on its neck. The pupitre was first done by muller in 1816 in the house of veuve cliquot. Each bottle is remuage once in every 3 days for a period of 6 weeks. A remure can remuage around 40000 bottles.
Resting: after remuage the bottle is arranged neck inside the pupitre. The bottles are allowed to remain in this position for 3months to 3 years. The longer is the contact of the dead yeast etc, the better is the quality of champagne.
Degorgement: is the process of removal of the sediments, which accumulated at the neck due to the process of remuage. The person who carries out the process is known as degarger. Degorgement can be carried out in 2 different ways
A la volee: the expert does this. The degorger cut the agrafe foil with the special knife & with the help of pincer which look like a lobster claws & the cork get thrown off.
A la glace(by freezing) the bottles are placed in wire trays and immersed neck downwards in a zinc tank containing refrigerated brine solution of propylene glycol to about 5 cm below the cork or just below the polythene inlet for 12 to 10 minutes. The sediments along with some amount of wine also get frozen.
Liqueur d’ expedition: as a result of degorgement the wine losses 2% of wine & 1 atmp pressure from the bottle. The liqueur d’ expedition mixture is added to compensate the loss of wine. The mixture comprises wine of the same blend + cane sugar. The amount of sugar to be added is decided by the manufacture.
Brut: 6 to 15 grams per every 1 liter of champagne. Most champagne houses add around 8 to 10 grams per 1 liter of champagne.
Sec: contains 17 to 35 grams per every 1 liter of champagne.
Demi – sec: 33g of sugar per 1 lt.
Doux: contain more than 50 gram of sugar per 1 liter of champagne.
Recorking: the bottles are re corked and agrafed. The cork that is seen on the champagne bottle is made from one piece of cork oak. The top part, which remains on the neck of the bottle, goes into bottle.
Shaking: the bottles are washed, dried, and pass through a machine which mix the liqueur d expedition well.
Resting: the bottles are given a resting period of three month to create a harmony between the wine and the liqueur d expedition mixture.
Labeling: the bottle is finally dressed and sent to the market
Q.2 Differentiate any five points between:
(a) Ale beer and Lager beer
(b) Scotch whisky and Irish whiskey
Scotch whisky can only be labeled ‘scottish whisky’ if it was produced and matured in scotland. Scotch whisky is distilled twice, while irish whiskey undergoes triple distillation. Scotch whisky uses peat-smoked, wholly malted barley, while irish whisky used kiln- dried, raw and malted barley. The main difference between scotch whisky and Irish whisky is geographic, but also ingredients and spellings. Scotch is whisky made in scotland, while bourbon is whiskey made in the U.S.A, generally kentucky. Scotch is made mostly from malted barley, while bourbon is distilled from corn.
Q.3. Describe the manufacturing process of cognac. Name four leading brands of cognac?
Manufacarure of cognac-cognac is best distilled from a white wine high in acid content and low in alcohol. The grapes are picked in late autumn, gently pressed avoiding getting tannin. Only the juice of first pressing is used. The grape juice is allowed to rest along with impurities. Sulphur di oxide is not added as the juice will go for a distillation (acid is natural preservative). These impurities are necessary to give full character to the brandy. Wine fermented quickly in a stills or alembics along with skin and pips. After the fermentation harsh wine with 8% to 10% is produced. Then the wine is transported to distillery in huge wooden cask.
Distillation- cognac is made by the pot still distillation method by law. The production of cognac involves two different distillations-
- ⦁ the first distillation or premiere chauff
- ⦁ the second distillation or bonne chauffPremiere chauff:- the wine is put into the pot still copper, which is known as the chaudiere. It is also called as alembic charentaise. The capacity of the pot still should not be more than 793 gallons. The chaudiere is generally heated on a brick furnace. At around 78.3c the alcohol part gets evaporated and passes through the head of chaudier known as chaplteau and goes through a pipe which is shaped like a swan neck called as col de cygne. Traveling through col de cygne alcoholic vapours reach the chauff vin. The premiere chauff (1st distillation) has three parts:
- ⦁ the head also called as produit de tete.
- ⦁ the heart also called as brouillis.
- ⦁ the tail also called as produit de queue.
In the production of cognac the heart is used for the bonne chauff (2nd distillation). The head and tail are put back into the first chaudiere for re distillation. The hearts are used to fill the second chaudiere for bonne chauff (2nd distillation). The product of the premiere chauff has the alcoholic content of 25- 30 g.l.
Bonne chauff- the bonne chauff (2nd distillation) also goes in second chaudiere or pot still. The broullis or heart is used to fill second chaudiere for second distillation. The second chaudiere is also heated by an external source of heat and the second distillation also produces
1.head 2. Heart 3. Tail
The head and tail are put back into the second chaudiere for re-distillation with the fresh batch of brouillis from the first distillation. The heart of second distillation is cognac. It has the alcoholic strength of 70%. According to existing french law the alcoholic strength of the cognac must not increase 72%.
Ageing- now the cognac goes into the wooden casks ( capacity- 350 lts) for ageing. Cognac should be aged for a legal period of two years. The wooden casks for the ageing of cognac should be made from limousin or troncais oak. The cask must not have any nail or glue inside. It has to be hand crafted. The wood itself is left exposed to air and water for a period of five years till the wood turns grayish in colour. Then the cask is crafted with the help of air and water. As cognac matures in the cask a substantial 3- 5% gets evaporated through the pores of the cask. This 3- 5% is around 22 million bottles or one fourth of the annual world sales. The evaporation, which takes place, is locally referred to as “angel’s share”. This scents the atmosphere and environment of the cognac city and nourishes the black coloured fungus (torula) on the walls and the roofs of cognac warehouses.
Blending (coupage) – cognac is constantly blended with the brandies of different age before going to bottling. After each blending it is filtered. After each filtration it is transferred to a new cask and temperature is increased. Filtering is done at 0c. A panel of experts does the final blending so that it gets the same established taste and aroma. Finally it is diluted with metallic water or distills water and is left once again in the wooden cask for at least six months to harmonize then cognac is bottled.
When the cognac shows the sign of ‘vintage cognac’ it is then stored in a special section of the warehouse that remains locked. Vintage cognac is also known as reserve nouvelle. These cognacs are used for blending. In 1963 the french govt. Passed a regulation prohibiting the use of vintage date on the cognac label.
Reading a cognac label:- the cognac industry finally settled down the following guidelines in the use of stars, letters and names on the label of a cognac bottle.
⦁three stars or the letters vs, vsp indicates the youngest cognac blend of the minimum 2 years by law, but 3-5 years in practice. The letters vs, vsop, vsp or vsep indicates that the minimum age of youngest cognac in the blend is 4 years with the average age going till 10-15 years. The full form of vspo is very superior (very special) old pale but some noble heads in france give this full form as versez sans oublier personne which means pour without omitting anyone.
⦁cognac, labled with names such as napoleon, cordon bleu, triomphe, vielle reserve. Xo, extra anniversaire e.t.c. Indicates that the minimum age of the youngest cognac in the blend is 6 years with the average age going upwards up to 20 years.
⦁cognac labeled with extra and grand reserve etc is likely to have youngest cognac of 40 years.
Along with age description the following term might also appear on label of cognac
Brand Names Of Cognac
1.Bisquit
2 .Camus
3.Courvoisier
4.Hardy
5.Henessey
6.Hine
7.Martell
8.Remy Martin.
Q 3 or Explain “méthode champenoise” in detail.
Methode champenoise
⦁Preparation of the cuvee: wines from different grapes different vineyards and different years are blended to form the cuvee. Wines of a vintage year are also blended. Vintage champagne also contains around 15% of wines of the previous tear
⦁Liqueur d triage: wine + refined beet sugar+ cultured yeast is added to the wine.
⦁Bottling: the wine along with the liqueur d triage mixture is out in the individual bottles. The rest of the process of the method champenoise goes on inside this bottle and this is the bottle which comes to the market. The specification of this bottle was given by louis xv on 9th march 1735.
⦁Corking: after the wine is bottled it is corked. Cork is obtained the bark of the plant called quercus suber. The bank of the plant is generally seen in spain and portugal.
⦁Second fermentation: the 2nd fermentation goes on for a period of 3 to 6 month. The temperature that is maintained is around 10 to 12c. The yeast acts upon the sugar to convert it into carbon dioxide and alcohol. The co2 is not allowed to escape and contributes to the sparkle. The bubbles are called as mousse. Vin mousseaux means fully sparkling and cremant means partially sparkling.
⦁Ageing: after the fermentation gets over the bottles are allowed to lie horizontally in huge piles for a period of 3 to 6 years in gallo (roman under ground passage termed crayeres, total length is 165 miles). During this period the dead yeast becomes in contact with the wine. The more is the contact of these dead yeast with the wine the better is going to be the quality of the champagne.
⦁Remuage: the person who does it is known as a “remure”. The remuage is done in wooden cabinet called as “pupitre”. Remuage is a simultaneously process of giving slight weight to the bottle and tilting it a little to the front. When the bottle is twisted the dead yeast gets disturb and with the slight tilt the dead yeast and other solid article which are contributed to the sediments starts moving downwards that is towards that is towards the neck of the bottle. When the twist completes 360 degree the bottle is standing on its neck. The pupitre was first done by muller in 1816 in the house of veuve cliquot. Each bottle is remuage once in every 3 days for a period of 6 weeks. A remure can remuage around 40000 bottles.
⦁Resting: after remuage the bottle is arranged neck inside the pupitre. The bottles are allowed to remain in this position for 3months to 3 years. The longer is the contact of the dead yeast etc, the better is the quality of champagne.
⦁Degorgement: is the process of removal of the sediments, which accumulated at the neck due to the process of remuage. The person who carries out the process is known as degarger. Degorgement can be carried out in 2 different ways:
⦁A la volee: the expert does this. The degorger cut the agrafe foil with the special knife & with the help of pincer which look like a lobster claws & the cork get thrown off.
⦁A la glace(by freezing) the bottles are placed in wire trays and immersed neck downwards in a zinc tank containing refrigerated brine solution of propylene glycol to about 5 cm below the cork or just below the polythene inlet for 12 to 10 minutes. The sediments along with some amount of wine also get frozen.
⦁Liqueur d’ expedition: as a result of degorgement the wine losses 2% of wine & 1 atmp pressure from the bottle. The liqueur d’ expedition mixture is added to compensate the loss of wine. The mixture comprises wine of the same blend + cane sugar. The amount of sugar to be added is decided by the manufacture.
⦁Brut: 6 to 15 grams per every 1 liter of champagne. Most champagne houses add around 8 to 10 grams per 1 liter of champagne.
⦁Sec: contains 17 to 35 grams per every 1 liter of champagne.
⦁Demi – sec: 33g of sugar per 1 lt.
⦁Doux: contain more than 50 gram of sugar per 1 liter of champagne. ⦁Recorking: the bottles are re corked and agrafed. The cork that is seen on the champagne bottle is made from one piece of cork oak. The top part, which remains on the neck of the bottle, goes into bottle.
⦁Shaking: the bottles are washed, dried, and pass through a machine which mix the liqueur d expedition well.
⦁Resting: the bottles are given a resting period of three month to create a harmony between the wine and the liqueur d expedition mixture.
⦁Labeling: the bottle is finally dressed and sent to the market
Q.4. Write short notes (any two):
(A) Solera System
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.
(b) Decanting
Decantation is a process for the separation of mixtures by removing a layer of liquid, generally one from which a precipitate has settled. The purpose may be either to produce a clean decant, or to remove undesired liquid from the precipitate (or other layers). If the aim is to produce a clean solution, a small amount of solution must generally be left in the container, and care must be taken to prevent any precipitate from flowing with the solution out of the container.
It is frequently used to purify a liquid by separating it from a suspension of insoluble particles (e.g. In red wine , where the wine is decanted from the potassium bitartrate crystals). To obtain a sample of clear water from muddy water, muddy water is left in a container until the mud settles, and then the clear water is poured into another container.
(C) Types Of Bar
1. Public or Front Bar – It is located in public area or lobby of a hotel , large in size and reasonable in rates . They are also termed as pubs . Food also is Secondary product, offered in these bars .
2. Lounge or Saloon Bar – It is smaller in size . It is more comfortable and having intimate atmosphere .It is expensive and meant for elites.
3.Cocktail Bars – Ideally seen in international hotels, elegantly furnished and extremely well equipped . They serve various kinds of mixed drinks and cocktail with gimmicks and skills of flaring shown by the bartender .
4.Club 0r Night Club Bars – Very expensive , exclusively meant for elites . They serve lots of table wines with table service , but have a small counter with high stools .
5.Service Bar – A bar where all drinks are poured and made ready to serve elsewhere by waiter like room service , lounge , coffee shop etc. This does not have display counter . it is located in the back of the house .
6. Wine Bar – A bar counter where wines are served in glasses unlike in bottles at tables. This is a violation of strict tradition of wine drinking .
7. Mini Bar – In a guest bedroom a small cellar is added in which an assortment of soft drinks , beers and some wines are stored . It is customary to keep miniature bottles of spirits also and some dry fruits , liquor chocolates , wafers etc . The actual consumption is recorded at checkout time and bill is made accordingly.
8. Wine Shop – Many hotels have wine shops which are strictly not termed as bars . They dispense drinks much cheapers for room consumption.
(D) 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.
Q.5. Define the “proof”. Briefly describe the scales used to measure the alcoholic strength of a beverage.
Alcoholic strength (proof) -the early distillers had a unique and entertaining method of determining the alcoholic strength of spirits. They would mix equal quantities of spirit and gunpowder and then apply a flame to it. When the mixture failed to ignite it was considered too weak; if it exploded or burned too brightly it was too strong, but if it burned evenly and had a mild blue flame it was ‘proved’ suitable’ and safe for humans to drink. Hence the words ‘proof’ originated.
⦁ bartholomew sykes (board of excise- exchequer), introduced sykes hydrometer in 1818. Sykes, in his wisdom, determined that 1750 ‘proof’ is equal to 100% v/v pure alcohol.
⦁ french chemist joseph gay lussac (1778-1850) invented a new system in which 1000 proof is equal to 100% v/v and was adopted throughout mainland europe.
⦁ the british have now abandoned the abstruse system introduced by sykes. The new system known as oiml (organisation internationale de metrologie legale) expresses alcoholic strength as a percentage by volume of alcohol. It is very similar to the gay- lussac system except that oiml measures strength at 200 c (680 f) and gay-lussac does so at 150 c (590 f).
British U.s.a
Gay lussac Oiml
1000=57%v/v
2000=100%v/v
follows metric system which that 40% gl means 40%v/v alcohol similar to gl system
Q.6 Discuss the major wine producing regions of france with two brand examples from each region.
Major wine producing regions
- ⦁ bordeaux.
- ⦁ bourgogne(burgundy in english)
- ⦁ alsace
- ⦁ cotes du rhone
- ⦁ val de loire
- ⦁ champagne
Bordeaux
located halfway between the north pole & the equator, the bordeaux vineyards consist of some 60,000 acres or 1, 05, 5000 hectares. Nature has provided a perfect setting. The atlantic ocean & the brenda (gironde) estuary formed by the garonne & the dordogne rivers help maintain steady humidity & a temperate climate. While lands forest to the south, europe’s largest, acts as a windbreaker. This region includes not fewer than 57 appellations & quality ultimately depends on the skill of the wine makers & the art in blending just the right proportion of grape varieties, each of which contributes its own special flavour & bouquet. The bordeaux red wines in british market are known as clarets. Bordeaux has over 5,000 wine chateaux, 60 cooperative cellars, 400 wine shippers, 4,000 vineyards, 60,000 vignerons. Bordeaux produces over 3 million hectoliters of a.o.c. wines. 8 million hectoliters of both red & white wines are produced annually. The red & white wines are produced in the ratio 3:1.bordeaux 1 hectare has between 6,500- 10,000 vines. The yield per hectare is around 4,000 kg of grapes. One cask or one barrel in bordeaux holds 300 bottles or 225 liters of wine.
Alsace
the wine-growing region about 110km long covers about 18,000 hectares of land with a considerable variety of soil. This region has exchanged hands between the germans & french on several occasions but finally become french territory in 1945. The vineyards are bordered by the vosges mountains on the west & the river on the east. The alsace vineyard has not been individually classified. The soil consists of limestone, granite, gravel, marl, & sand. The mountains slopes get 50 days more sunshine than the valleys. It has a very low rainfall.
Champagne
Definition- champagne is defined as a wine produced harvested and processed in a specific part of the province of champagne originating from certain noble varieties of grapes fermented naturally inside the bottle in accordance with the rules laid down by the french govt. The principals of these rules are:
- ⦁ only the following three varieties of grapes can be used A) pinot noir (black) b) pinot meunier (black) c) chardonnay (white)
- ⦁ maximum yields of grapes per hectare is 4000kg.
- ⦁ maximum yield during pressing is one hectoliters of juice per 160 kg of grapes.
- ⦁ minimum alcoholic strength fixed.
- ⦁ wines to be prepared at locations meant only champagne wine.
- ⦁ natural process called as champagne method to be used.
- ⦁ ageing in bottle for a minimum period of one year before dispatch.
6.(a) what are the factors that affect the quality of wine?
There are some very intrinsic and crucial factors that govern a specific wine’s quality. They are:
Location/topography
Grape is primarily a temperate zone plant but can grow in semi-tropical conditions. The climatic conditions and the temperature must be good enough to allow the grape plant to grow healthily until fruition. Temperature of less than -70 c is not suitable for wine grape production. Hill sides and slopes are preferred over plains as the sun rays are stronger if they fall at an angle as compared to that on a flat surface. Also, due to the slant, the soil doesn’t retain a lot of moisture as the water trickles down. “one of the best ways to see how these factors impact wine is with a wine tour. A wine tour in spain can offer a good understanding on how location, topography or local grapes interact”.
Soil
The soil is the foundation to any crop and therefore, it applies to wine grape production too. Its composition governs the minerality, temperature, root penetration, water retention and nutrition. The soil that is good enough to retain heat and water (not a lot) is ideal for grapes. Ideal soil composition should comprise of calcium, iron, magnesium, nitrogen, phosphates and potassium. Some of the vineyard soil types are: limestone, alluvial, clay and volcanic.
Grape
Grape species differ from each other in terms of color, size and shape. However, a good wine grape has a balanced juice composition, aroma and flavor. The ripening time, disease resistance, climatic conditions and soil composition are few deciding factors for a good harvest.
Climate
Climate strongly influences the fruit. The perfect season is summer. The prolonged heat and warmth enables the fruit to evenly ripen and maintain its acid to sugar level balance. Sunlight is very significant to the grapes, so much so that its variation leads to different types of grapes. Lack of sunshine, hail, frost and heavy mists ruin the crop.
The average temperature for a good harvest must be from 100 c to 200 c. Humidity from 60% to 80% is ideal; more than that results in crop diseases.
Rainfall of 27 inches (approximately) all year round is desired. However, it is good for the crop maturing time. Rains during the harvest attract fungal diseases, rot and mildew.
Hazards/diseases
These range from adverse conditions to different types of diseases. A few of them are:
- Oidium – a kind of fungal spore that causes mildew
- Frost
- Hail
- Powdery mildew -a type of fungal disease. It leaves a dusty, powdery coating on the grape.
- Downy mildew – a variant of powdery mildew. It leaves a fuzzy deposit on the grape.
- Phylloxera – a type of louse that starts an epidemic (plague) in grapevines.
- Plant virus
- Millerandage – grapes differing remarkably in size and maturity in a bunch. It happens due to extreme cold weather.
- Coulure – grapes fail to develop after flowering.
- Botrytis cinerea – a type of fungus, also known as grey mould.
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.
(b) What is yeast? Elucidate its role in the wine making process.
Yeast – a microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol and carbon dioxide. a grayish -yellow preparation of the yeast fungus obtained chiefly from fermented beer, used as a fermenting agent, to raise bread dough, and as a food supplement.
Yeasts live in nature everywhere, for winemakers the most important type of yeast is ‘Saccharomyces’ (pronounced sack-row-mice-ease). In Latin, this word means “sugar fungus”.
The Saccharomyces species of fermenting our food and drink include:
Saccharomyces pastorianus – For beer and lager making Saccharomyces bayanus – For cider and wine making Saccharomyces cerevisiae – Bread, beer, sake and wine making For wine, there are good yeast or ‘vinification yeasts’ and bad yeast called ‘spoilage yeasts’
Yeast Requirements
Yeasts are picky little creatures. They will die if they are too cold and if they are too hot.
Too cold -They start to die or ‘sleep’ at 9 degrees Celsius or 48.2 degrees Fahrenheit
Too hot -They can’t survive more than 34 degrees Celsius or 93.2 degrees Fahrenheit
Just right -The perfect temperature is between 15 – 25°C and 59 – 77°F
- Red wine fermentation require temperatures to reach 26 – 30 °C = 78.8 – 86°F for the pigments to be extracted from the grape skins. It is common to warm the fermenting juice artificially to help this happen. This has to be done carefully, as yeast die quickly in the heat.
- White wine fermentation may require the fermenting juice to be cooled to 12 – 15°C = 53.6 – 59°F to help preserve the delicate varietal characteristics. These flavor and aromatic compounds are destroyed in high temperatures
Q.7. (a) Describe the manufacturing process of malt whisky.
Grains: as mentioned earlier any type of cereal can be used. The scots use barley both malted and unmated with a little corn added to it. The irish use mainly malted barley but sometimes un-malted barley is incorporated into the mash.
Steeping: the grains are then soaked in a huge tank of water for 2 to 3 days till the moisture content goes up to 40%. The excess of water is drained off and the barley is then taken to the malt room
Malting:. On a stone floor of the malt room the grains are spread at a depth of 15 to 30 cm. Temperature of 150 c with 40% of moisture the grains start to germinate.
Germination: the process of germination develops the enzyme called “diatase” which converts the starch to maltose and other complex dextrenes. In order to prevent rootlets from getting entwined among them the grains have to be continuously disturbed.
Kilning: then the grains are kiln dried. The basic purpose is to stop sprouting and to facilitate grinding and storing. In scotland, the grains are dried by being heated on steel plates by peat fire which is said to contribute to the characteristic smokey flavour of scotch. In ireland the grains are heated on perforated floors and the fire comes from smokeless anthracite coal or oil fired furnaces. The heating goes on till the moisture content goes down to 3%. The grains are gently dried at first but then the temperature is raised to 510 c. The process continues for 2 to 3 days.
Sieving: the grains are then sieved to remove the plumages, which develop as a result of germination. The plumage is sold as cattle feed.
Grinding: roller mills grind the grains to form “grist” . The grains are roughly broken and not powdered.
Mashtun: the grist is then introduced into a vessel called mashtun along with water. The water is heated to around 650 c. There are mechanical arrangements present inside which continuously stir the mixture of water and grist for around two hours. This extracts the sugar content from the grist in to the base of the mashtun, which has very finely stocked plates through which only water containing sugar can pass. The water containing sugar is known as “wort”.
Fermentation: wort is added with cultured yeast for fermentation in vats (fermentation tank). During the fermentation the yeast breaks down sugar into carbon dioxide and alcohol. During the process the temperature goes up to beyond 320 c. The temp. This is controlled by cold water pipes called “attemperators” at the bottom of the tank, which carry cold water in them continuously to keep the temperature at a particular level. Fermentation is rapid and completed within three days. The fermented liquid is called as “wash”. The fermented wash has an alcoholic strength of 7 to 100 gl. The fermentation tank is called “washback”.
Distillation (pot still): the fermented wash is then transferred to a pot still, which is generally made up of copper. This pot still is called as “wash still”. This pot still can be of various sizes and shapes. The pot stills used in ireland are much bigger than that used in scotland. The fermented wash is heated either by a source of fire from underneath or by steam coils present on the side of the pot still. At 78.30 the alcohol gets evaporated while the water is still in liquid state. The evaporated alcohol then passes through a coiled pipe called “worm” which passes through a tank of cold running water, convert the alcoholic vapours into liquid alcohol. The first distillation produces three parts: –
- head called as “foreshot”
- heart called as low wines because of low alcoholic content.
- tail called as “aftershot”
The foreshot and the aftershot are together called as “feints”. The head contains methyl alcohol, which is not suitable for consumption. The tail contains heavier alcohols, which are also not suitable for consumption. The head and tail are put back in the first pot still for re-distillation with a fresh batch of wash (water and alcohol mixture). The heart goes into a spirit still for second distillation. The heart contains about 40% of alcohol (the heart is also called as low wines because of low alcoholic content). The heart also produces three parts:-
1.Head
2. Heart
3. Tail
The head and tail are put back in to the spirit still for re-distillation whereas the heart is required spirit, that is, whiskey. The heart, which is whiskey, is also called as high wine because of the high alcoholic strength of 70%. In ireland the whiskey is distilled thrice. Whiskey comes out from the spirit still it has an alcoholic strength of around 86%.
Maturing: the whiskey is now raw and colour less but with a pungent aroma. It is filled into oak casks under exercise supervision and stored in bonded warehouses often underground for at least 3 years in scotland and 5 years in ireland to mature. As the whiskey matures in the casks, air penetrates through the pores of the wood to mellow the raw whiskey. Some whiskeys mature in the casks for a period of 15 years and sometimes more. If the whiskey is left too long in the casks, it will start smelling woody. The age, which will appear on the label of a bottle, indicates the youngest whiskey in blend.
Blending: the blending takes place in the blending vat. The air lets present inside the vats mixes the whiskeys thoroughly and finally pumped into oak casks where they remain for some more time to harmonize.
Final stages: after blending and harmonizing the whiskey is filtered through asbestos sheets and its strength is greatly reduced by the addition of metallic free water. It is then tested for colour. Colour generally comes from the casks as the spirit matures but some amount of caramel is also added to give the correct tone. Whiskey is bottled and sent into the markets.
(b) What are the various styles of Scotch Whisky?
The scots produce two broad categories of whisky: single malt whiskies (one whisky from a single distillery) and blended whiskies (a mixture of two or more whiskies from two or more distilleries). The scotch whisky association (swa) is the trade organization representing the people who distill, blend, and export scotch whisky. In 2005, the swa issued a new set of names for five styles of scotch whiskies.
According to the SWA,
- Single malt whisky is one whisky from one distillery, distilled from 100 percent malted barley.
- Single grain whisky is one whisky from one distillery, distilled from one grain or a mixture of grains, commonly up to 20 percent malted barley and up to 80 percent other grains, such as wheat or corn.
- Vatted or blended malt whisky is the traditional scottish blended whisky, consisting only of single malt whiskies, which may come from more than one distillery.
- Blended grain whisky is made of a mixture of grain whiskies from more than one distillery.
- Blended scotch whisky, a more recent innovation, is a blend of whiskies,commonly made of 20 to 40 percent single malt whisky plus 60 to 80 percent grain whisky, usually from several distilleries.
Although these categories are technically correct and so important for distillers, most scotch drinkers are just fine dividing their favorite whisky into two broad groups: straight (single) malt whiskies and blended whiskies. Regardless of type, by law, scotch whisky must be aged for three years. However, many distillers age their whiskies for longer periods of time to continue the smoothing process that adds flavor and color to the product. For example, most single malts are aged from 8 to 15 years. Some special products may be aged as long as 21 years — old enough to be able to order a drink themselves at any american tavern, bar, or watering hole. The milder blended whiskies have become increasingly popular, accounting for more than 90 percent of the scotch whisky sold worldwide. But the scottish single malts remain distinctive products, valued by connoisseurs who recognize each as an individual product of a specific whisky-making region in scotland.
Q.9(a) Define liqueurs. How are liqueurs classified?
Classification of liqueurs
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.
1.Fruit flavoured liqueurs
2. Aniseed flavoured
- Chocolate
- Coconut flavoured liqueur
- Coffee flavoured:
- Fruit pit kernel and nuts
- Mint flavoured
8. Tea based
9. Spice flavoured
10. Liquor based liqueurs
(b) Give the base spirit and flavour of the following liqueurs:
(i) Kahlua (ii) Tia Maria (iii) Cointreau (iv) Drambuie (v) Maraschino
1. Kahlua- kahlúa is a coffee-flavored liqueur from mexico. The drink contains rum, corn syrup and vanilla bean.
2. Tia maria – tia maria (26.5% alc/vol.) The literal meaning of tia maria is ‘aunt marry’. Is a coffee flavored liqueur. It is dark brown and is produced in jamaica. It is made with coffee beans, herbs and rum.
3. Cointreau – is a sweet orange flavored liqueur. Sweet and bitter orange peel are steeped in alcohol. It is clear, colorless and produced in france. The family’s secret recipe dates back to 1849.
4. Drambuie – drambuie – (40% alc./vol.) The word drambuie has originated from the phrase called en dram buidheach it means “the drink that satisfies”. It is a sweet honey and spice flavored liqueur. It is made with honey, herbs and scotch whisky. The name comes from the gaelic, “an dram buidheach”, and the drink that satisfies. It is light amber and is produced in scotland.
5. Maraschino – maraschino (23 to 35% alc./vol.)Is a cherry flavored liqueur. It ismade with mascara cherries, cherry stone, sugar, steeped into cherry spirits & matured for 7 years in oak wood cask. It is clear, colorless and is produced in italy (dalmatian coast).
Q.10.(a) Expand the following:
(A) XO – Extra Old
(B) IMFL – Indian-Made Foreign Liquor
(C) AOC – Appellation D’origine Contrôlée
(D) VSOP – Very Superior Old Pale
(E) QMP – Qualitatswein Mit Pradikat
(b) Fill in the blanks:
(i) Hops are the female flowers used in brewing beer.
(ii) Cava sparkling wine is to spain, as champagne is to france.
(iii) Egg white/ sturgeon intestine /egg shell is a classical fining agent.
(iv) Perry is obtained from fermented pear juice.
(v) Żubrówka is a vodka with a blade of grass from poland.