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Basic of wine
1. Wine is an alcoholic beverage made by the natural fermentation of freshly gathered ripe grapes according to local traditions and practices. 2. There are over 5000 grape species but only a few varieties like Cabernet Sauvignon, Chardonnay, and Riesling are suitable for wine production. 3. Climate, soil type, grape variety, and viticulture techniques directly impact the quality of grapes and finished wine.
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Basic of wine
- 1. ALCOHOLIC BEVERAGE IT ISA 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. Pratul Chandra Jha WINE WINECAN 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. Pratul Chandra Jha NATURALFERMENTATION 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. 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. 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. Pratul Chandra Jha GRAPES THEREARE 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. Pratul Chandra Jha BLACKGRAPE VARIETIES CABERNET SAUVIGNON MERLOT PINOT NOIR NEBBIOLO SYRAH GAMAY ZINFANDEL CABERNET FRANC PINOT MEUNIER SUNIL KUMAR
- 8. Pratul Chandra Jha WHITEGRAPE VARIETIES CHARDONNAY CHENIN BLANC RIESLING SEMILLON SAUVIGNON BLANC GEWÜRZTRAMINER MUSCATEL PINOT BLANC PALOMINO SUNIL KUMAR
- 9. Pratul Chandra Jha FACTORSAFFECTING VINE • Type of grape • Aspect • Yield per acre • Viticulture • Terminology • Vinification • Climate • Vintage • Bands of Latitude • Soil Types SUNIL KUMAR
- 10. Pratul Chandra Jha CLASSIFICATIONOF WINE NATURE TASTE COLOUR YEAR Still Dry White Vintage Sparkling Sweet Rosé Non-Vintage Fortified Red Aromatized SUNIL KUMAR
- 11. Pratul Chandra Jha LABELINFORMATION 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. Pratul Chandra Jha STORAGEOF 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. Pratul Chandra Jha YIELDPER ACRE HIGH YIELD : LOW QUALITY / HIGH QUANTITY. LOW YIELD : HIGH QUALITY / LOW QUANTITY. MEDIUM YIELD : MEDIUM QUALITY / MODERATE QUANTITY. SUNIL KUMAR
- 14. Pratul Chandra Jha SOILTYPES 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. 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. BANDS OF LATITUDE PratulChandra Jha 50 N 30 N 0 30 S 50 S SUNIL KUMAR
- 17. Pratul Chandra Jha ASPECT SUN N Wind W E S Rain NoRain HILL SUNIL KUMAR
- 18. Pratul Chandra Jha VITICULTURE VITICULTUREIS 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. 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. Pratul Chandra Jha ENEMIESOF THE VINE • • • • • • • • • PHYLLOXERA MILDEW NOBLE ROT FROST HAIL OIDIUM COULURE CHLOROSIS PYRALIS & OTHER VINE MOTHS SUNIL KUMAR
- 21. Pratul Chandra Jha MANUFACTURINGWINE • • • • • • • • HARVESTING DE-STALKING PRESSING FERMENTING RACKING & CLARIFICATION BOTTLING MATURING LABELING & SHIPPING SUNIL KUMAR
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