Recommended
More Related Content
Similar to Brandyppt.pptx
Similar to Brandyppt.pptx (20)
More from Chandrakant Sathwara
Recently uploaded
Recently uploaded (20)
Brandyppt.pptx
- 1. Brandy
- 2. Coverage Introduction to brandy Manufacturing process of brandy Introduction to cognac Grape varieties used Sub districts of cognac Maturation Brands of cognac Classification of cognac Glasses for brandy
- 3. Learning needs To understand the brandies and there detailed concepts
- 4. Introduction to brandy Obtained by distillation of fermented grape juice(wine) No other spirit is added Must not be distilled above 86 to 94.8 percent of alcohol
- 5. Introduction to brandy Matured for at least for 6 months in oak casks Either consumed neat to a measure of 30 or 60 ml or with hot water Said to have medicinal properties
- 6. Manufacturing process of brandy Viticulture Vintage Wine press Fermentation
- 8. Cognac Best brandy in the world Comes from cognac district of France Soil type in district is chalky Triple distilled by law
- 9. Cognac Matured for at least one year in the district Appellation cognac can be embedded by different marks Age of cognac refers to age in cask before bottling Cognac doest improve after bottling
- 10. Manufacturing process of Cognac Viticulture: The grapes are harvested in chalky soil
- 11. Manufacturing process of Cognac Vintage: Vineyards are picked in one go
- 12. Manufacturing process of Cognac Wine press: Grapes are pressed several times Marc is the must obtained from second pressing
- 13. Manufacturing process of Cognac Fermentation: Fermented for seven to ten days Wine produced is acidic and harsh Best cognacs are made from unpalatable wines
- 14. Manufacturing process of Cognac Racking and finning: Purification by transferring in barrels or by using different finning agents Lees , grapes skin and dead yeast are removed
- 15. Manufacturing process of Cognac Distillation: Pot still distillation is done Copper pots are used for distillation Must get completed by 31st march of the year following the harvest Done under French excise supervision
- 16. Manufacturing process of Cognac Distillation: Wine is heated at 78 C for two hours Alcohol vaporizes and travels through pipes Moves in cooling tank and condensed into brouillis
- 17. Manufacturing process of Cognac Distillation: Brouillis contains alcohol, water, flavourings and other trace elements Brouillis is almost 30% of the total quantity of wine Similarly three lots of brouillis are collected
- 18. Manufacturing process of Cognac Distillation: Later on put in clean pot still and redistilled This second distillation takes around 10 hours First distillation is called foreshot,tete or head which is discarded
- 19. Manufacturing process of Cognac Distillation: Second distilled is heart or bonne chauffe is used Approximately nine casks of wines are used to produce one cask of bonne chauffe Third distilled is called tail or queue discarded Distilled water added to bring down the level of alcohol
- 20. Manufacturing process of Cognac Maturation: Bonne chauffe is matured in limousin cask Highly porous wood with tannin content Obtained from limousine tree Balances acidity level of cognac
- 21. Manufacturing process of Cognac Maturation: 2 to 3 % evaporation annually Evaporated amount is called angels share Minimum maturation is for 5 years
- 22. Manufacturing process of Cognac Maturation: Spirit is colourless Coloured with little caramel Should have as 72% alcohol by volume and not more than that Will only mature while in casks
- 23. Sub-districts of Cognac According to merit the districts are: Grande Champagne Petite Champagne Le Borderies Fins Bois Bons Bois Bois Ordinaires Bois a terroir
- 24. Brands of Cognac J & F Martell Jas Hennessy Courvoisier Bisquit Camus
- 25. Brands of Cognac Remi Martin Remi Marquis Sauvion Hine Metaxa
- 26. Classification on basis of Age VS cognac (Very Superior) Aged for minimum 3 to 5 years May be drunk neat or can be consumed with mixture (usually hot water) or used in cocktails
- 27. VSOP (Very Special Old Pale) VO (Very Old) Reserve Cognac These three grades are matured up to 5 to 10 years Consumed neatwithout mixture Not used in cocktails because are expensive Classification on basis of Age
- 28. Classification on basis of Age XO (Extra Old) Cordon Bleu Centeur Antique These grades are matured up to 20 to 40 years Consumed neatwithout mixture Not used in cocktails because are expensive
- 32. Glasses Used Glass is holded from the body using single or both hands Have peculiar shape with broad body and narrow rim Narrow rim keep the brandy warm for longer period of time
- 33. Another high class product from grapes