Table of Contents
Q.1. Neatly draw the classification chart of alcoholic beverages.
OR Draw the layout of a dispense bar, labeling important components.
Parts of Dispense Bar
Sinks
There must be a sink with hot running water in the bar and there should also be a basin for handwashing either in the bar itself or in its immediate vicinity. Sinks must be kept clear and clean. Keep a colander or strainer in the sink to catch the bits and pieces from the garnishes used with mixed drinks.
The Post‐Mix
Post‐Mix or multi‐mix machines are used to ‘make’ and dispense soft drinks, especially carbonated drinks, for which there is heavy demand. They filter water, carbonate it if necessary, and mix it with the required soft drink syrup. The drinks are then dispensed through taps or ‘guns’ at the bar.
The Refrigerator
The contents of refrigerators or refrigerated cabinets must be kept fresh. This is done by rotating the stock (FIFO method) and by checking to make sure that you do not open new containers of cream, fruit juice and similar products without first making sure that there are not opened containers already inside the cabinet. Refrigerators must be kept very clean – any spillage must be wiped up immediately.
The Ice Machine
Ice machines are often not kept in the bar itself but elsewhere on the premises as their motors can be noisy and generate heat. It is important that the ice machine should be cleaned regularly inside and out, following the manufacturer’s instruction. Wipe the outside of the machine frequently, and ensure that the air outlet is kept clear. Ice storage wells or bins and their lids also need regular cleaning.
The Glass‐washer
Not all glass‐washing machines are the same. Most importantly some of them have a hot rise and others have a final cold rinse. Health regulations govern the temperature at which glasses must be washed. Glasses must be washed with great care. Use a recommended non‐foaming detergent. All detergent must be removed; therefore adequate rinsing is very important. Glass‐machines with a
hot last rinse give the best results as they are less likely to leave the glasses with streaky marks. If glasses have been used for milk, cream, sticky liqueurs or if they have lipstick smudges on them, wash them quickly in the sink before putting them in the glass‐washer.
The Cash Register
Cash registers are important pieces of fixed equipment. There is a great variety of models now available. The cash register or till is a tool which helps you in one of the most important duties of the bar attendant – the careful and accurate handling of money. Do not treat the cash register as a threat. It is there as a protection – not only for the establishment, but for you and your customers as well. The register is reliable; it does not make mistakes. Only the people operating it make mistakes. Different establishments will have different kinds of cash registers, and there will be different rules for handling of money. There are different kinds of cash register namely: Manual Registers, Electromechanical Registers, and Electronic Cash Registers.
Spirit Dispensers
There is a huge range of spirit dispensers, some of which are large items of equipment. Their use depends on how frequently the spirit in question is required. The simplest spirit dispenser is the hand held spirit dispenser, which dispenses a standard/small/half measure of 30 ml or a double/large measure of 60 ml. Optic measures and the Posi‐pour spirit measures are examples. Some measures are fixed to bottles permanently held upside down by the bar, the required measure being released when the glass is pushed up to the dispenser from below.
Usually there are batteries of automatic dispensers, each serving a different house spirit. Some automatic systems have a sensor which releases a measure of spirit automatically when a glass is placed correctly under a dispenser; it is not necessary for the glass to be pressed against any trigger.
The Barmatic spirit dispenser is a popular automatic system of this kind.
2. (a) Explain pot still distillation with neat diagram.
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.
1.Head
2. Heart
3.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
1.Head
2 heart
3 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.
(b) Differentiate between pot and patent distillations
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POT STILL DISTILLATION |
PATENT STILL DISTILLATION |
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Q.3. Explain the steps involved in vinification process.
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 100000 wine yeast, 10000000 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.
3. or What is viticulture? Explain various pests and diseases that affect viticulture.
Viticulture (from the Latin word for vine) is the science, production, and study of grapes. It deals with the series of events that occur in the vineyard. It is a branch of the science of horticulture.
Duties of the viticulturist include monitoring and controlling pests and diseases, fertilizing, irrigation, canopy management, monitoring fruit development and characteristics, deciding when to harvest, and vine pruning during the winter months. Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics provide the basis from which winemaking can begin.
Various Pest and Disease which affect viticulture:
European Grapevine Moth
The European Grapevine Moth (EGVM) is an invasive moth, that when left to its own devices will infest grape clusters and can cause significant damage. Since its first appearance in 2009, the Napa County Agricultural Commissioner’s office, and industry partners such as the Napa Valley Vintners, have worked extensively to educate growers and vintners about quarantine and eradication measures for this pest. Learn about eradication efforts.
Pierce’s Disease
The Glassywinged Sharpshooter and Blue Green Sharpshooter are vectors for a bacterial disease called Pierce’s Disease, which has the ability to kill a grapevine in 2-3 years and for which there is no known cure. In order to prevent the spread of this harmful disease, vintners and growers work proactively to monitor for the pests and report and remove any diseased vines. Learn more about Pierce’s Disease.
Leafroll Disease
Grapevine leafroll viruses are a classification of viruses that limit the flow of nutrients and water within a grapevine and cause stunted growth and the rolling and yellowing or reddening of grape leaves. The virus is transmitted by diseased budwood and vine mealybugs, making it critical for vintners and growers to source wood from reputable non-diseased sources and to monitor mealybug populations. Although not a widespread problem in Napa, industry groups and researchers work together to prevent the further transmission of leafroll in Napa’s vineyards. Read UC Davis’ description of Leafroll Disease.
Red Blotch
Red blotch describes the symptoms of a newly discovered grapevine virus that appears to be very similar to leafroll, but is genetically different. Researchers are working to quickly identify possible vectors. In the meantime, Napa vintners and growers are working with nurseries to ensure that diseased materials are not planted in the Napa Valley..
Phylloxera
Known as the insect that has caused the most widespread damage to the world’s grapevines, including the Napa Valley, phylloxera was first introduced to California’s vines from European cuttings. Because the pest was an unknown, many of Napa’s vineyards were planted to a rootstock that was the perfect host for the pest, resulting in widespread damage. Today, phylloxera resistant rootstocks are planted widely in the Napa Valley, making the threat of damage much less likely.
Q.4. (a) Explain hops role in beer making.
Hops – These are cone or flower, obtained from perennial plant called hop vine, 5 meter in height, last for around 20 years. Botanical name is “humulus lupulus” derived from roman word lupus sallctarius which means that “sheep among wolf”. Cone or flowers of female species is uses for beer making because it contain a yellow thick substance called “lupulin” which contain alpha acid called “humulones” which contributes to flavour, antiseptic, and preservative. Cone is called stroblle & petals are called bracts. Cones are light green in colour having 60-80 % moisture content. They are dehydrated in chamber called oast house. Best hops are bavarian hops comes from germany. In india they are produced in Himanchal Pradesh.
Following are roles of hops:-
- Flavour
- Preservative
- Antiseptic
- Aroma
- Clarifying Agent
Hops are the flowers (also called seed cones or strobiles) of the hop plant humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavours; though they are also used for various purposes in other beverages and herbal medicine.
(b) List ten international beer brands with their country of origin.
10 international brands of beer –
- United States Of America- Anchor, Bull’s Eye, Black Horse, Prior.
- Austria – Gosser, Steffi, Zpfer Urtype.
- Australia – Cooper’s, Foster, Leopard, Swan.
- Belgium -Duvel, Riva 2000, St. Sixtus, Orval Trappist.
- Brazil- Brahama, Riocco.
- Britain – Beaver, Stingo, Tolly, Watney.
- Canada- Canadian 55, Grizzly, Molson, Iron Horse.
- Czechoslovakia- Pilsner Urquell.
- China- Tsintao, Taiwan, Sunnlik, Snowflakes.
- Denmark – Carlsberg, Harboes, Scandia, Tuborg.
- France- Export, Fischer, Kronebourg.
- Germany- D.A.B, Einsbeck, Beck’s, Eku.
- Holland- Skoal, Three Horses, Heineken, Royal Dutch.
- Italy- Crystal, Moretti, Peroni, Poretti.
- Japan- Asahi, Kirlin, Sappor, Suntory.
- Mexico- Carta Blanca, Dos Equis, Modelo, Superior.
- Scotland- Belhaven, Lorimer, Mcewan’s, New Castle.
Q.5. Write short notes (any four):
(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) German Wine Prädikat -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 85 degree oechsle 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 95 degree 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 105 degree 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 150 degree 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.
(d) Charmat method
Charmat process- this method was named after the inventor of process eugene charmat, a french scientist who has invented this process in 1910 to cut down the man power, money, and time involved in it. This process involve the following steps
First tank- wine is run into the tank where it is heated for artificial maturation for 12 to 36 hrs & then immediately cooled
Second tank- in this tank yeast & sugar is added for secondary fermentation which allowed 15 to 20 days. Carbon di oxide is not allowed to escape.
Third tank – fermented wine runs to third tank where it is cooled to 30 f. This process helps in stabilizing the tartrate. Wine is filtered & bottled under pressure.
(e) 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.6. Write beer making method with flow chart.
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.7 Explain the process of making malt whisky. Name five brands of single malt.
Malt whisky is whisky that is made from a fermented mash produced primarily from a malted grain. Unless otherwise indicated, it is generally assumed that the primary grain is barley, although whisky is also made using malted rye or other grains. A whisky made from malted rye is usually called a rye malt whisky instead of just a malt whisky.
Method of manufacture
Grains: any type of cereal can be used. The Scots use barley both malted and unmated 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.
Five Brands of single malt.
- Royal lochnagar 12 year old. …
- The balvenie doublewood 12 year old. …
- Bunnahabhain 18 year old. …
- Springbank 10 year old 100 proof.
- Campbeltown
- The macallan cask strength.
- Scapa 16 year old the orcadian
- Glenkinchie 1991 distillers edition
- Highland park 18 year old