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Basic of wine

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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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