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ALCOHOLIC BEVERAGE
IT IS A PORTABLE BEVERAGE WHICH CONTAINS
0.5% TO 75.5% OF CONSUMABLE ALCOHOL, VOLUME BY
VOLUME.
(0.5%-7...
Pratul Chandra Jha

WINE

WINE CAN BE DEFINED AS AN ALCOHOLIC
BEVERAGE
MADE
BY
NATURAL
FERMENTATION OF THE JUICE OF THE
FR...
Pratul Chandra Jha

NATURAL FERMENTATION
BLOOM……
…..A WHITE POWDERY COATING
FOUND ON GRAPE SKIN, IS ACTUALLY
NATURAL YEAST...
Pratul Chandra Jha

RIPE & FRESH
RIPE
GRAPE
YEILDS
HIGH
FERMENTABLE SUGAR IN THE PRESSED
GRAPE JUICE (MUST). GRAPES FOR WI...
Pratul Chandra Jha

TRADITIONS & PRACTICE
ALTHOUGH WINE IS MADE BY THE
NATURAL PROCESS, MANUFACTURING AND
PROCESSING TECHN...
Pratul Chandra Jha

GRAPES

THERE ARE MORE THAN 5000 DIFFERENT
SPECIES OF GRAPES; BUT ONLY A COUNTED
FEW ARE SUITABLE FOR ...
Pratul Chandra Jha

BLACK GRAPE VARIETIES
CABERNET SAUVIGNON
MERLOT

PINOT NOIR
NEBBIOLO
SYRAH
GAMAY
ZINFANDEL
CABERNET FR...
Pratul Chandra Jha

WHITE GRAPE VARIETIES
CHARDONNAY
CHENIN BLANC
RIESLING
SEMILLON

SAUVIGNON BLANC
GEWÜRZTRAMINER
MUSCAT...
Pratul Chandra Jha

FACTORS AFFECTING VINE
• Type of grape

• Aspect

• Yield per acre

• Viticulture

• Terminology

• Vi...
Pratul Chandra Jha

CLASSIFICATION OF WINE
NATURE

TASTE COLOUR

YEAR

Still

Dry

White

Vintage

Sparkling

Sweet

Rosé
...
Pratul Chandra Jha

LABEL INFORMATION
OPTIONAL INFORMATION.

MANDATORY INFORMATION.
•

•
•
•
•
•

NAME & ESTATE OF THE
BOT...
Pratul Chandra Jha

STORAGE OF WINES
1. WINE BOTTLES ARE LAID ON SIDE, CAUSING THE WINE
TO STAY IN CONTACT WITH THE CORK A...
Pratul Chandra Jha

YIELD PER ACRE
HIGH YIELD :
LOW QUALITY / HIGH QUANTITY.

LOW YIELD :
HIGH QUALITY / LOW QUANTITY.

ME...
Pratul Chandra Jha

SOIL TYPES
SOIL PROVIDES NUTRITION TO THE
GRAPES AND HENCE, TYPE OF SOIL
DIRECTLY AFFECT THE WINE QUAL...
Pratul Chandra Jha

CLIMATE
•

MACRO & MICRO CLIMATE
DIRECTLY AFFECTS THE QUALITY OF
GRAPE & THUS THE WINE.

•

CLIMATE DI...
BANDS OF LATITUDE
Pratul Chandra Jha
50 N
30 N
0

30 S
50 S

SUNIL KUMAR
Pratul Chandra Jha

ASPECT
SUN

N

Wind

W

E

S
Rain

No Rain

HILL
SUNIL KUMAR
Pratul Chandra Jha

VITICULTURE
VITICULTURE IS A TERM TO DESCRIBE THE ART
& SCENCE OF VINE CULTIVATION.
THE WAY, THE GRAPE...
Pratul Chandra Jha

VINTAGE
• VINTAGE MEANS “GOOD HARVEST”.

• VINTAGE IS DECLARED BY THE
WINE GOVERNING BODY OF THAT
PART...
Pratul Chandra Jha

ENEMIES OF THE VINE
•
•
•
•
•
•
•
•
•

PHYLLOXERA
MILDEW
NOBLE ROT
FROST
HAIL
OIDIUM
COULURE
CHLOROSIS...
Pratul Chandra Jha

MANUFACTURING WINE
•
•
•
•
•
•
•
•

HARVESTING
DE-STALKING
PRESSING
FERMENTING
RACKING & CLARIFICATION...
Pratul Chandra Jha

TERMINOLOGY
•
•
•
•
•
•
•
•
•

Chateau
Vin
Doux/Sweet
Sec/Dry
Vintage
Cremant
Viticulture
Rosé
Cask

•...
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Basic of wine

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Transcript of "Basic of wine"

  1. 1. ALCOHOLIC BEVERAGE IT IS A PORTABLE BEVERAGE WHICH CONTAINS 0.5% TO 75.5% OF CONSUMABLE ALCOHOL, VOLUME BY VOLUME. (0.5%-75.5% V/V) : OIML SCALE. 40% OIML Scale = 80° Sykes Scale DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com SUNIL KUMAR
  2. 2. Pratul Chandra Jha WINE WINE CAN BE DEFINED AS AN ALCOHOLIC BEVERAGE MADE BY NATURAL FERMENTATION OF THE JUICE OF THE FRESHLY GATHERED RIPE GRAPES ACCORDING TO LOCAL TRADITION AND PRACTICE. FACTORS GRAPE VARIETIES ENEMIES OF VINE LABEL INFORMATION MANUFACURING TERMINOLOGIES CLASSIFICATION STORAGE OF WINE SUNIL KUMAR
  3. 3. Pratul Chandra Jha NATURAL FERMENTATION BLOOM…… …..A WHITE POWDERY COATING FOUND ON GRAPE SKIN, IS ACTUALLY NATURAL YEAST. WHEN GRAPES ARE PRESSED , JUICE COMES OUT WITH THE BLOOM AND FERMENTATION STARTS AUTOMATICALLY / NATURALLY . SUNIL KUMAR
  4. 4. Pratul Chandra Jha RIPE & FRESH RIPE GRAPE YEILDS HIGH FERMENTABLE SUGAR IN THE PRESSED GRAPE JUICE (MUST). GRAPES FOR WINE MANUFACTURING MUST BE RIPE . GRAPE CONTAINS MANY USEFUL BIOCHEMICAL COMPOUNDS DEGRADABLE WITH TIME. THE TIME GAP BETWEEN HARVESTING AND PRESSING SHOULD BE MINIMUM. SUNIL KUMAR
  5. 5. Pratul Chandra Jha TRADITIONS & PRACTICE ALTHOUGH WINE IS MADE BY THE NATURAL PROCESS, MANUFACTURING AND PROCESSING TECHNIQUE VARY FROM PLACE TO PLACE. • In Portugal, some wines are made from unripe grapes • In Germany, some wines are made from frozen grapes • In Spain, some wines are made from dry grapes. • In Madeira Islands, they cook their wines !!!!! SUNIL KUMAR
  6. 6. Pratul Chandra Jha GRAPES THERE ARE MORE THAN 5000 DIFFERENT SPECIES OF GRAPES; BUT ONLY A COUNTED FEW ARE SUITABLE FOR WINE PRODUCTION. VITIS VINIFERA IS THE MOST NOBLE WINE GRAPE VARIETY. BASED ON THE COLOUR, THERE ARE TWO TYPE OF GRAPES : - • WHITE GRAPES • BLACK GRAPES. SUNIL KUMAR
  7. 7. Pratul Chandra Jha BLACK GRAPE VARIETIES CABERNET SAUVIGNON MERLOT PINOT NOIR NEBBIOLO SYRAH GAMAY ZINFANDEL CABERNET FRANC PINOT MEUNIER SUNIL KUMAR
  8. 8. Pratul Chandra Jha WHITE GRAPE VARIETIES CHARDONNAY CHENIN BLANC RIESLING SEMILLON SAUVIGNON BLANC GEWÜRZTRAMINER MUSCATEL PINOT BLANC PALOMINO SUNIL KUMAR
  9. 9. Pratul Chandra Jha FACTORS AFFECTING VINE • Type of grape • Aspect • Yield per acre • Viticulture • Terminology • Vinification • Climate • Vintage • Bands of Latitude • Soil Types SUNIL KUMAR
  10. 10. Pratul Chandra Jha CLASSIFICATION OF WINE NATURE TASTE COLOUR YEAR Still Dry White Vintage Sparkling Sweet Rosé Non-Vintage Fortified Red Aromatized SUNIL KUMAR
  11. 11. Pratul Chandra Jha LABEL INFORMATION OPTIONAL INFORMATION. MANDATORY INFORMATION. • • • • • • NAME & ESTATE OF THE BOTTLER/SHIPPER/MANUF ACTURER/VINTNER/COMP ANY. ALCOHOL PERCENTAGE. BOTTLE CAPACITY. EXCISE SEAL OF THE GOVERNING BODY STATUTORY HEALTH WARNING. DATE OF BOTTLING. • • • • • SUNIL KUMAR HISTORY RELATED TO THE BEVERAGE. AWARDS & DISTINCTION WON BY THE VINTNER / BOTTLER / SHIPPER / MANUFACTURER / COMPANY. RECOMMENDED CONSUMABLE TIME SPAN. ECO-FRIENDLY, RECYCLE LOGOS, ETC. MISC INFO.
  12. 12. Pratul Chandra Jha STORAGE OF WINES 1. WINE BOTTLES ARE LAID ON SIDE, CAUSING THE WINE TO STAY IN CONTACT WITH THE CORK AND PREVENTS BRITTLENESS OF CORK. 2. MUST BE STORED IN A CELLAR (DARK ROOM). 3. MUST BE STORED IN A PLACE WITHOUT VIBRATION. 4. PREFERRED RELATIVE HUMIDITY - 60%. 5. WHITE WINE , ROSÉ WINE & SPARKLING WINE TO BE STORED AT 7 C TO 14 C. 6. RED WINE TO BE STORED AT 17 C TO 24 C. SUNIL KUMAR
  13. 13. Pratul Chandra Jha YIELD PER ACRE HIGH YIELD : LOW QUALITY / HIGH QUANTITY. LOW YIELD : HIGH QUALITY / LOW QUANTITY. MEDIUM YIELD : MEDIUM QUALITY / MODERATE QUANTITY. SUNIL KUMAR
  14. 14. Pratul Chandra Jha SOIL TYPES SOIL PROVIDES NUTRITION TO THE GRAPES AND HENCE, TYPE OF SOIL DIRECTLY AFFECT THE WINE QUALITY. SOME KNOWN SOIL TYPES ARE CLAY, CHALKY, LOAMY, GRAVEL, GRANI TE, SLATE, ALLUVIAL, SAND, SANDSTONE , LIMESTONE, QUARTZ, ETC. SUNIL KUMAR
  15. 15. Pratul Chandra Jha CLIMATE • MACRO & MICRO CLIMATE DIRECTLY AFFECTS THE QUALITY OF GRAPE & THUS THE WINE. • CLIMATE DICTATES THE TYPE OF GRAPE TO BE PLANTED. • IT AFFECTS THE VINTAGE PRODUCTION. SUNIL KUMAR
  16. 16. BANDS OF LATITUDE Pratul Chandra Jha 50 N 30 N 0 30 S 50 S SUNIL KUMAR
  17. 17. Pratul Chandra Jha ASPECT SUN N Wind W E S Rain No Rain HILL SUNIL KUMAR
  18. 18. Pratul Chandra Jha VITICULTURE VITICULTURE IS A TERM TO DESCRIBE THE ART & SCENCE OF VINE CULTIVATION. THE WAY, THE GRAPE IS NURTURED WILL DETERMINE THE FINAL QUALITY OF THE WINE PRODUCED. EXAMPLE OF SOME NURTURING ACTIVITIES ARE AS FOLLOWS: - VINE TRAINING, PRUNING, PESTICIDE, IRRIGATION, ETC. SUNIL KUMAR
  19. 19. Pratul Chandra Jha VINTAGE • VINTAGE MEANS “GOOD HARVEST”. • VINTAGE IS DECLARED BY THE WINE GOVERNING BODY OF THAT PARTICULAR COUNTRY. • GENERALLY, VINTAGE WINES ARE EXPENSIVE. SUNIL KUMAR
  20. 20. Pratul Chandra Jha ENEMIES OF THE VINE • • • • • • • • • PHYLLOXERA MILDEW NOBLE ROT FROST HAIL OIDIUM COULURE CHLOROSIS PYRALIS & OTHER VINE MOTHS SUNIL KUMAR
  21. 21. Pratul Chandra Jha MANUFACTURING WINE • • • • • • • • HARVESTING DE-STALKING PRESSING FERMENTING RACKING & CLARIFICATION BOTTLING MATURING LABELING & SHIPPING SUNIL KUMAR
  22. 22. Pratul Chandra Jha TERMINOLOGY • • • • • • • • • Chateau Vin Doux/Sweet Sec/Dry Vintage Cremant Viticulture Rosé Cask • • • • • • • • • Sommelier Aperitif/Digestif Bouquet Blanc Cellar Oxidation Fortification Botanicals/Naturals Vinification SUNIL KUMAR
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