5. Gin
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Gin originated in the Netherlands as a medicinal drink made by redistilling alcohol with juniper berries. It was brought to England by soldiers for its restorative effects. By the 18th century, gin had become very popular and cheap in London, leading to a "gin craze". There are two main styles - Dutch/Holland gin which is full-bodied with a malty flavor, and London dry gin which is lighter and commonly used in cocktails. The manufacturing processes differ, with Dutch gin using a pot still and London dry gin using both pot and patent stills.
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Gin
Sunil Kumar designed this document on gin. It provides an introduction that gin is the national drink of England, produced by redistilling high proof spirit flavoured with juniper berries. The document then summarizes the history of gin originating from Holland and being brought to England. It also lists common flavouring agents used in gin and the basic types of gin including distilled and compound varieties. Production methods involving grains and botanicals are outlined, along with two methods of distillation. Different styles of gin from various regions are described such as British, American, and Dutch varieties. Brand names of popular gins are listed at the end.
Classification of gin
This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.
Wine , Beverage & Mixology: Gin
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
Gin
Gin was originally created for medicinal purposes in the 17th century by a Dutch chemist who redistilled juniper-flavored alcohol. It became popular in England where it was given the name "gin." Gin is produced by first distilling a neutral spirit from grains like corn or molasses, then infusing it with juniper berries and other botanicals. Traditional gin production involves distilling the botanicals together with the spirit, while some methods soak the botanicals in spirit. Gin does not require aging. There are several styles of gin including London dry, Dutch, and flavored varieties like sloe gin.
Report on gin
Gin is a dry spirit flavored with juniper berries that originated in the Netherlands in the 17th century. It spread to England where it gained widespread popularity in the 18th century after production licenses were no longer required. Modern gin is typically produced using either a traditional pot still method, which yields a heavier flavor, or more commonly, a column still method that produces a lighter London dry style. Flavored varieties continue to be developed using botanicals redistilled with a neutral spirit or added as essences.
Gin
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
Gin
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Bar Training Power Point1.2
This course provides training on beer, spirits, Port and Madeira wines, and cocktails. It aims to enhance participants' knowledge of fermentation processes, major beer and spirit varieties, and 25 classical cocktails. The goals are to improve ability to discuss beverages knowledgeably with guests and foster continued interest in bars and beverages. The 801 Chophouse Bar displays fine spirits and emphasizes knowledgeable, enthusiastic staff and an excellent appearance with clean, well-stocked and organized shelves and coolers. Beer is produced through mashing, washing, boiling, and fermentation processes. Important beer styles include ales, lagers, and hybrids which vary by ingredients and brewing methods.
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Gin
Sunil Kumar designed this document on gin. It provides an introduction that gin is the national drink of England, produced by redistilling high proof spirit flavoured with juniper berries. The document then summarizes the history of gin originating from Holland and being brought to England. It also lists common flavouring agents used in gin and the basic types of gin including distilled and compound varieties. Production methods involving grains and botanicals are outlined, along with two methods of distillation. Different styles of gin from various regions are described such as British, American, and Dutch varieties. Brand names of popular gins are listed at the end.
Classification of gin
This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.
Wine , Beverage & Mixology: Gin
The presentation talked about the history of the spirit Gin , the time Gin was made , the main ingredients , which cocktail can use Gin , and the video of the making process of Bombay Shapphire
Gin
Gin was originally created for medicinal purposes in the 17th century by a Dutch chemist who redistilled juniper-flavored alcohol. It became popular in England where it was given the name "gin." Gin is produced by first distilling a neutral spirit from grains like corn or molasses, then infusing it with juniper berries and other botanicals. Traditional gin production involves distilling the botanicals together with the spirit, while some methods soak the botanicals in spirit. Gin does not require aging. There are several styles of gin including London dry, Dutch, and flavored varieties like sloe gin.
Report on gin
Gin is a dry spirit flavored with juniper berries that originated in the Netherlands in the 17th century. It spread to England where it gained widespread popularity in the 18th century after production licenses were no longer required. Modern gin is typically produced using either a traditional pot still method, which yields a heavier flavor, or more commonly, a column still method that produces a lighter London dry style. Flavored varieties continue to be developed using botanicals redistilled with a neutral spirit or added as essences.
Gin
Gin is a white spirit made from a mixture of grains that is flavored with juniper berries and other botanicals like coriander, cinnamon, and orange peel. It is produced through either steeping juniper berries and botanicals in a spirit base or extracting their oils through vapor. There are different styles of gin including London dry, Plymouth, and genever. Popular brands include Bombay Sapphire, Tanqueray, and Beefeater. Gin is often served with tonic water and lime or used to make classic cocktails like martinis.
Gin
Gin is produced by redistilling high proof spirit with juniper berries and other botanicals. There are two main methods of gin production: pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals to extract aromatic compounds, producing a gin similar to whiskey. Patent still distillation uses neutral spirits redistilled with juniper and other botanicals suspended in a basket, yielding a lighter flavor profile. Common types of gin include Dutch or Holland gin, which comes in young and old varieties, and London dry gin, which is produced from agricultural ethanol and cannot contain added sugars or colorants. Popular gin brands are The Botanist, Tanqueray, Magellan, Hend
Bar Training Power Point1.2
This course provides training on beer, spirits, Port and Madeira wines, and cocktails. It aims to enhance participants' knowledge of fermentation processes, major beer and spirit varieties, and 25 classical cocktails. The goals are to improve ability to discuss beverages knowledgeably with guests and foster continued interest in bars and beverages. The 801 Chophouse Bar displays fine spirits and emphasizes knowledgeable, enthusiastic staff and an excellent appearance with clean, well-stocked and organized shelves and coolers. Beer is produced through mashing, washing, boiling, and fermentation processes. Important beer styles include ales, lagers, and hybrids which vary by ingredients and brewing methods.
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Gin is a distilled spirit that is produced through redistillation of a neutral spirit with botanicals like juniper berries. It was created in the 17th century by Francisuc de la Boe and became popular in England in the 18th century. There are several types of gin including Dutch gin made from barley, corn and rye, and English dry gin made primarily from corn. Flavored gins add other botanicals like citrus peels. Gin is used as a cocktail base and is commonly served with tonic water, garnished with lime.
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Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
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Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
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1. Viticulture - Growing grapes depending on location, climate, soil, and sun exposure.
2. Harvesting - Ripening grapes at the right time when sugar, acid, and moisture levels are optimal.
3. Crushing - Crushing grapes to extract juices and flavors, producing must that will become red or white wine.
4. Fermentation - Fermenting must for 10-30 days using wild yeasts due to sugar and moisture.
5. Clarifying - Stabilizing and filtering the fermented must.
6. Bottling - Transferring the clarified wine into bottles or barrels.
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The five basic steps to making wine are:
1) Harvesting grapes at their peak of ripeness.
2) Crushing and pressing the grapes to extract juice.
3) Fermentation, where yeast converts the grape sugar into alcohol.
4) Clarification and aging, leaving solids behind to produce clear wine that can age.
5) Bottling the finished wine.
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The document provides a history of alcoholic beverages from ancient times to modern day. It discusses how fermented drinks were some of the earliest beverages created by humans over 8,000 years ago. Many early civilizations incorporated alcoholic drinks into their cultures and religions. Wine production originated from grapes and other fruits, while beer was made from grains like barley. Distilled spirits later concentrated the alcohol of fermented drinks. Throughout history, alcoholic beverages have played important roles as medicines, social lubricants, and staple drinks due to the lack of clean water alternatives. Taverns also emerged as important social gathering places.
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Gin.pptx
Gin is an alcoholic beverage made by redistilling alcohol with juniper berries and other botanicals. London Dry gin became popular in the 18th century when distillers experimented with making unsweetened gin. Some famous gin pioneers include Alexander Gordon who founded Gordon's gin in 1769 and Charles Tanqueray who established his London distillery in 1830. Common types of gin include London Dry, Dutch, Old Tom, Plymouth and American gins which differ in ingredients and production methods but all feature juniper as the prominent flavor.
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This document provides information about beverage lists and alcoholic drinks. It discusses the types of drinks lists found in bars, restaurants, and other establishments. It also outlines the key information included on drinks lists about wines, such as country of origin, grape varieties, vintage, and alcohol content. For other alcoholic drinks, it notes information like type, brand, style, and alcohol percentage. The document also covers topics like standard drink measurements, calculating alcohol intake, cocktails and mixed drinks, spirits, wine, and more.
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Gin2
Gin is a distilled spirit that is produced through redistillation of a neutral spirit with botanicals like juniper berries. It was created in the 17th century by Francisuc de la Boe and became popular in England in the 18th century. There are several types of gin including Dutch gin made from barley, corn and rye, and English dry gin made primarily from corn. Flavored gins add other botanicals like citrus peels. Gin is used as a cocktail base and is commonly served with tonic water, garnished with lime.
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Gin originated in the Middle Ages and became popular in Britain when William and Mary took the thrones. It is produced through pot or column distillation of grains and juniper berries. Types include gin, distilled gin, and London gin. Famous brands include Bombay Sapphire and Beefeater.
Rum comes from sugarcane and molasses. It is fermented and distilled, then aged in oak barrels which determines color. Grades include dark, gold, light, and spiced rum. Popular rum brands are Bacardi, Captain Morgan, and Havana Club.
Gin
Gin is a white spirit flavored with juniper berries and other botanicals. It is produced by steeping juniper berries and botanicals in a spirit base made from grains like barley, wheat, corn, and rye, then redistilling the mixture. Common botanicals used in gin include anise, coriander, cassia bark, cinnamon, and orange peel. Popular brands of gin include Beefeater, Bombay Sapphire, and Tanqueray. Gin is commonly mixed into cocktails like martinis or served with tonic water.
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The document summarizes the production process of tequila. It begins by discussing the history of tequila originating from native Mexican drinks made from fermented agave plants. The production process involves harvesting agave plants after 8-12 years, cooking and shredding the piñas or cores, fermenting and double distilling the extracted juice. Tequila is then aged and classified into types based on aging duration. The document also discusses regulations for tequila and compares it to the similar but distinct drink, mezcal.
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This document summarizes the production and types of beer. It begins by defining beer as an alcoholic beverage made from fermented malted barley, hops, water, and yeast. The history of beer is then briefly discussed, noting it originated from accidentally fermented grains. The key ingredients of beer - water, malt, hops, and yeast - are identified. The document proceeds to describe the brewing process and production of different beer types, distinguishing between ales and lagers. Draught beer is defined as beer served from a keg rather than a bottle.
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Grapes are fermented into wine through a natural process involving five basic steps: harvest, crushing/processing, fermentation, clarification, and aging/bottling. Winemaking procedures differ based on techniques, recipes, and desired wine style. Key factors that influence wine include the grape variety, yeast strains, terroir, and human interventions. Winemaking has existed for thousands of years and the history shows wine was first made in China 7,000 years ago from mountain grapes.
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Non-distilled beverages like beer, wine, cider and sake are produced through fermentation using microorganisms like yeast. Beer is made from barley, hops, water and sometimes sugars and undergoes a brewing process involving bottom or top fermenting. Sake is a rice-based beverage traditionally made in Japan through polishing, soaking, steaming and fermenting rice with the Aspergillus mold and yeast. Cider is produced from apples through washing, crushing, pressing, fermenting and sometimes flavoring. Moderate consumption of alcoholic beverages like red wine has been linked to potential heart health benefits due to antioxidants, while heavy drinking increases heart disease risk.
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6 steps of wine making
The 6 steps of wine making are:
1. Viticulture - Growing grapes depending on location, climate, soil, and sun exposure.
2. Harvesting - Ripening grapes at the right time when sugar, acid, and moisture levels are optimal.
3. Crushing - Crushing grapes to extract juices and flavors, producing must that will become red or white wine.
4. Fermentation - Fermenting must for 10-30 days using wild yeasts due to sugar and moisture.
5. Clarifying - Stabilizing and filtering the fermented must.
6. Bottling - Transferring the clarified wine into bottles or barrels.
Non alcoholic beverages
The document discusses different types of beverages including stimulating, refreshing, and nourishing drinks. Stimulating drinks like tea and coffee raise physiological activity while refreshing drinks such as aerated drinks and squashes are water-based. Nourishing milk drinks, chocolates, and juices provide extra nourishment. The document then goes on to describe various popular beverages and their origins and processing methods. It also discusses syrups and squashes along with recipes for nourishing banana smoothies and fruit blasts.
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The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
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This document provides an overview of beer, including its history, ingredients, production process, types, faults, storage, glasses, and pairing. Beer is made from fermented grains like barley and wheat, uses hops for bitterness and preservation, and there are two main categories - ales (top fermented) and lagers (bottom fermented). The production process involves malting, mashing, boiling, fermenting and packaging. Common beer types include pale ale, IPA, stout, porter, lager and bock. Faults can occur from poor storage, dirty lines or temperature fluctuations. Beer is best stored cold and served in appropriate glasses like pints or pilsners.
Moyano mónica the wine marking process
The five basic steps to making wine are:
1) Harvesting grapes at their peak of ripeness.
2) Crushing and pressing the grapes to extract juice.
3) Fermentation, where yeast converts the grape sugar into alcohol.
4) Clarification and aging, leaving solids behind to produce clear wine that can age.
5) Bottling the finished wine.
The beverage industry, yesterday and today
The document provides a history of alcoholic beverages from ancient times to modern day. It discusses how fermented drinks were some of the earliest beverages created by humans over 8,000 years ago. Many early civilizations incorporated alcoholic drinks into their cultures and religions. Wine production originated from grapes and other fruits, while beer was made from grains like barley. Distilled spirits later concentrated the alcohol of fermented drinks. Throughout history, alcoholic beverages have played important roles as medicines, social lubricants, and staple drinks due to the lack of clean water alternatives. Taverns also emerged as important social gathering places.
Beverage
this sldes are for the beverage and its types!!!! it is not so much of deatiled information but its handy!!!!
ALCOHOL BEVERAGES
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
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Gin is an alcoholic beverage made by redistilling alcohol with juniper berries and other botanicals. London Dry gin became popular in the 18th century when distillers experimented with making unsweetened gin. Some famous gin pioneers include Alexander Gordon who founded Gordon's gin in 1769 and Charles Tanqueray who established his London distillery in 1830. Common types of gin include London Dry, Dutch, Old Tom, Plymouth and American gins which differ in ingredients and production methods but all feature juniper as the prominent flavor.
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Beer
Beer is made from natural home grown products.
The art required of the brewer is to choose his materials, control the processes according to the customer demands.produce beers of even quality under each label.
always within the limits imposed by commercial considerations, government regulations
Wines of portugal
This document provides an overview of Portuguese wines. It discusses the different regions of Portugal where wine is produced, the top grape varieties used, and styles of wines made, including Port, Madeira, Vinho Verde, and Douro table wines. Portugal is the fifth largest wine producer globally and is best known for its fortified wines like Port and Madeira. The document covers Portuguese wine classification systems and administration bodies that regulate the industry.
Spirits
This document defines spirit and describes the production process for various types of spirits including grain spirit, vodka, gin, rum, tequila, brandy, and liqueurs. It explains that spirit is an alcoholic beverage obtained by distillation with 50-70% alcohol content. The document then outlines the steps of malting, mashing, fermentation, distillation, and maturation/blending for grain spirit production. It also provides examples of popular brands for various spirit types.
GIN PPT.pptx
This document discusses gin production and its types. It begins by introducing gin as a flavored alcoholic beverage produced through redistilling high proof spirit with juniper berries and other flavorings. There are two main production methods - pot distillation and patent still distillation. Pot distillation involves redistilling a fermented grain mash with botanicals, while patent still distillation uses neutral spirits redistilled with juniper and other botanicals in a basket. The document also discusses types of gin including Dutch/Holland gin and London dry gin, and provides details on some top gin brands.
Gin
Gin is a spirit flavored with juniper berries and other botanicals like coriander seeds, lemon, and orange peel. It is produced through a distillation process where a base spirit is made from ethyl alcohol and then flavored through either immersion of botanicals in the spirit or vapor extraction. The flavored spirit is diluted to a required alcohol level of 37.5-50% ABV before bottling. Copper stills are commonly used because copper conducts heat efficiently and removes unwanted flavors. Different styles of gin include London dry gin, Plymouth gin, genever, and Old Tom gin.
Similar to 5. Gin (20)
Industrial production of wine(about the various stages)
Industrial production of wine(about the various stages)
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Sequence of service
This document outlines the standard sequence of service that waiters follow when serving guests in a restaurant. It details the steps from taking reservations and seating guests to serving courses, clearing plates, and presenting the check. Some key aspects covered include greeting guests within 30 seconds, seating ladies first, asking permission before removing items, and following etiquette for serving each course from the right side. Maintaining formality, efficiency, and a welcoming atmosphere is emphasized throughout guest interactions.
Banquet server basic skill training
The document provides training information for banquet servers. It outlines the key responsibilities of a banquet server which include complete service of food and beverages to cater to guests' needs. Servers must work closely with captains to provide an enjoyable dining experience. The document also details proper server etiquette, roles, and techniques for table setting, communication, complaint resolution, and pre-meal briefing procedures.
wine and wine service training
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
Espresso coffee training
This document provides training information for making espresso coffee drinks. It covers topics such as coffee growing areas and varieties, different roasts, equipment like grinders and coffee machines, the process of extracting espresso, texturing milk, and making the perfect cup. The goal is to teach baristas to properly prepare, extract espresso, and craft drinks using the best techniques and highest quality ingredients.
Up selling FnB Service training
This document discusses upselling techniques for food and beverage attendants. It defines upselling and identifies common objections attendants have for not upselling. The document then provides reasons to overcome these objections and lists different upselling question techniques like trigger questions, alternative questions, and approval questions. Examples are provided for each technique. The document concludes with practicing role plays of sample attendant and customer interactions and a review of the session objectives to be able to promote products positively and increase revenue through upselling skills.
How to Clears soiled plates and glasses
This document outlines the standard operating procedure for clearing soiled plates and glasses from guest tables. It details 8 steps: 1) get a tray, 2) proceed to the table, 3) approach the guest table, 4) inform the guest you will clear items, 5) carefully place soiled glasses on the tray in an orderly manner, 6) carefully place soiled plates on the tray, scraping excess food and placing heavy items inward, 7) for main course clearance, also remove side plates, knives, butter, and cruets after confirming with the guest, and 8) thank the guest and excuse yourself from the table. The procedure aims to clear items in a controlled, discrete, and accommodating manner that does not harm
Telephones to make a reservation
1. When a guest calls to make a reservation, it is the first opportunity to introduce them to the restaurant and provide exceptional service.
2. A positive phone experience allows the guest to feel comfortable with their choice of restaurant and look forward to their dining experience.
3. Guidelines for taking reservations include answering promptly, identifying yourself, using a friendly tone, carefully recording details, offering alternatives if unavailable times, and ending politely.
How to read wines labels
French wine labels are required by law to display five items of information: 1) the appellation of origin, 2) volume of the bottle in cl, 3) percentage of alcohol by volume, 4) control number, and 5) where the wine was bottled. Additional optional information often included are: the country of origin, château or producer name, vintage year, classification of "Grand Vin" and a château logo.
Service of wines & matching wines with food
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
Service of wines & matching wines with food
The document provides instructions for serving various types of wine, including white wine, red wine, champagne, and sparkling wines. It describes the materials needed, such as bottles, glasses, ice buckets, and corkscrews. It then outlines the step-by-step procedures for presenting and opening the bottles, pouring wine for the host to approve, and serving guests in a clockwise fashion while avoiding overfilling glasses. It also covers decanting red wines to separate sediments and pairing wines with foods.
19. wines of australia
Australia has been producing wine for over 200 years since the first grape vines were brought to the country in 1788. There are now over 400 wineries producing a wide range of wines, from table wines to dessert wines and sparkling wines, with some rivaling top European wines in quality but at a lower price. Australian wines come from diverse climates and soils across vineyards stretching over 2500 miles, with major production regions located on the eastern coast like Hunter Valley and areas in South Australia such as Barossa Valley, Clare Valley, and Coonawarra.
18. wines of u.s.a
The United States is the 5th largest wine producing country in the world. Wine production began in the US after the arrival of European settlers in the 17th century who introduced grapevines from Spain. While early American grapevines were unsuitable for wine, the quality and quantity of US wines has remarkably improved since the late 19th century through practices like grafting. The US wine industry was set back during Prohibition from 1918 to 1933 but has grown significantly since, especially in California, which now produces around 2/3 of US wine. US wine laws provide more freedom than European counterparts and classify wines as generic, varietal, or brand names.
17. wines of portugal
Portugal produces a variety of wines despite a climate not fully suitable for viticulture. The country's major wine regions include Entre Douro o Minho, Douro, Dão, and others. Port is one of Portugal's most famous wines, made from grapes harvested early for high sugar content. The port manufacturing process involves treading grapes then fortifying the wine with brandy. Port styles include vintage, crusted, ruby, tawny and white. Madeira is another renowned Portuguese dessert wine made from heating wine to stop fermentation. It is produced from grapes indigenous to the Atlantic island of Madeira.
16. Wines of spain
Spain is the third largest wine producing country in the world. It has 28 wine regions with strict regulations overseen by INDO. Rioja is the most popular region, known for aged reds. La Mancha produces mainly strong reds. Sherry is a fortified wine from the Andalusia region made through a solera system of blending wines of different ages. Sherry types include Fino, Oloroso, Amontillado and Manzanilla.
15. wines of germany
Germany produces about 10% of the wine of France or Italy. While beer is the national beverage, Germany has a long history of wine production dating back to Roman times. The best vineyards are located near the 50th parallel in river valleys like the Mosel and Rhein. Riesling is the best grape variety grown, though it has lower yields than other varieties. German wines are strictly regulated with three quality levels - basic table wines, quality wines from specific regions (QbA), and quality wines with special attributes (QmP) which have higher minimum sugar levels. The top QmP styles in order of ripeness are Kabinett, Spatlese, Auslese, Beerenaus
14. wines of italy
This document provides an overview of Italian wines, including their regions, varieties, and classification system. It discusses that Italy has one of the oldest wine-growing regions in Europe, with over 60% of wines being red varieties. Italian wines have a classification system including DOCG (highest), DOC, IGT, and table wines. The major wine regions described are Lombardy, Tuscany, Veneto, Piedmont, Sicily, and Campania, which each produce distinctive varieties at a range of price and quality levels.
13. champagne
Champagne (French: [ʃɑ̃.paɲ]) is a type of sparkling wine and type of an alcoholic drink produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region. Some use the term Champagne as a generic term for sparkling wine, but in many countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation.Vineyards in the Champagne region of France
The primary grapes used in the production of Champagne are black Pinot noir and Pinot Meunier but also white Chardonnay. Champagne appellation law allows only grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of champagne
12. wines of france
The main wine growing regions of France
Alsace.
Bordeaux.
Burgundy.
Beaujolais.
Champagne.
Côtes du Rhone.
Jura.
Languedoc.
11. wine intro
Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
10. liqueurs & bitters
The document defines liqueurs as alcoholic beverages produced by combining spirits with fruits, herbs, or other flavorings containing over 2.5% sugar. Liqueurs originated from medicines used for stomach ailments that were sweetened with honey to improve taste. They are classified based on their base spirit and flavorings, which can include herbs, fruits, flowers, barks, roots, and seeds. Common base spirits are brandy, rum, whiskey, and neutral spirits. Liqueurs are manufactured using infusion, percolation, or distillation and are used in cocktails, desserts, and after dinner.
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【业务选择办理准则】
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2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
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7:个人信誉贷款加10分
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三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
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5. Gin
- 1. GIN DEFINITION Gin is a flavored alcoholic beverage produced by redistilling high proof spirits with juniper berries and other botanicals. • Gin originated over three centuries ago in Holland when Franciscus ‘de la Boe’ Sylvius, professor of medicine in Holland’s University of Leiden mixed juniper berries and alcohol to cure kidney complaints. • The word “Gin” is an abbreviation either derived from the French word ‘genievre’ or the Dutch word ‘junever’ both meaning juniper berry. • British soldiers took the drink before going into battle in the Netherlands which gave them ‘Dutch Courage’. • They developed liking for the taste and took the art of making this spirit to England. • By 18th Century Gin became a cheap remedy for London’s poor and there was no control over the production of Gin and was produced all over London. • The famous phrase came about because of the cheapness of Gin. “Drunk for a penny and dead drunk for two pence, clean straw or nothing”. • Some employers even gave Gin to their employees as part payment of wages. STYLES OF GIN • Dutch Gin / Holland Gin / Schiedam Gin / Genevar Gin / Geneva Gin • London Dry Gin / Dry Gin / English Gin
- 2. MANUFACTURING PROCESS OF DUTCH GIN Equal quantities of malt, corn & rye are mashed and fermented ↓ Distilled in Pot Still (2 or 3 times) ↓ Redistilled with addition of Juniper berries and other aromatics ↓ Stored in glass lined containers and then bottled CHARACTERISTICS OF DUTCH GIN • Full-bodied with clear and pronounced malty aroma and flavor • Not ideal for mixed drinks/cocktails as its own taste is predominant • Maturation is not required • Color is adjusted with caramel • It is best enjoyed straight and chilled • Bottled in stone crocks – excellent bar display
- 3. MANUFACTURING PROCESS OF LONDON DRY GIN 75% Corn + 15% malt + 10% others mashed and fermented ↓ Distilled in Patent still (90% to 95% al v/v) ↓ Dilution with distilled water (60% al v/v)) ↓ Distilled in Pot Still with juniper berries and other botanicals (85% to 90% al v/v) ↓ Dilution to marketing strength and bottled CHARACTERISTICS OF LONDON DRY GIN • Originally made in and around London (most English gins are still made there). Now it’s a generic term. • Dry means nothing as all gins are dry. • It is colorless and light bodied. • It is used mainly in the preparation of mixed drinks/cocktails. BRAND NAMES Dutch Gin – Bols, Kokma, De Kuyper, Hasekamp, Jonga Graan Jenver London Dry Gins - Booth’s, Gordon’s, House of Lords, Calvert, Tanqueray, Gilbey’s, Beefeaters, White Satin