Wine
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Wine is produced through a process that involves classifying wines by production area and region, with the top regions having favorable climates for grape growing. The wine production process transforms grapes into wine through several steps of crushing, fermentation, aging, and other procedures that create different styles and varieties of wine.
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Wine production
This presentation will give idea about wine and its manufacturing processes in short with good pictures and easy explanation.
Making Of Wine
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
Wine presentation.pptx
This document outlines the proper 14-step process for wine service, including presenting the bottle to the host, removing any foil or wax, uncorking the bottle using a corkscrew, presenting the cork for evaluation, wiping the bottle mouth, pouring a taste for the host's approval, serving wine starting with ladies and gentlemen before the host, and finishing pouring with an upward twisting motion to avoid drips before placing the bottle on the host's right side with the label facing him.
The wine making process
The document outlines the 5 key steps in the wine making process: 1) harvesting grapes, 2) crushing and pressing grapes to extract juice, 3) fermenting the juice into wine, 4) clarifying the wine by removing solids, and 5) aging and bottling the finished wine.
BASIC WINE TRAINING
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
Wine Knowledge
The document discusses wine knowledge and service. It defines wine as the product of fermenting fresh grapes or grape must. Fermentation occurs when yeast feeds on sugars in grapes, converting them to alcohol and carbon dioxide. There are several types of wines categorized by alcohol content and production methods, including still, sparkling, and fortified wines. Wine is also classified by color, sweetness level, and place of origin. Proper wine service involves presenting the bottle, uncorking, pouring, and evaluating factors like aroma, flavor, body, and quality.
Introduction to wine presentation
The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
Introduction to Wine
A great way to deepen your knowledge of wine, at your own paste. Introduction to wine will help you get aquatinted with grape varietals and helpful hints to remember when taste wine.
Recommended
Wine production
This presentation will give idea about wine and its manufacturing processes in short with good pictures and easy explanation.
Making Of Wine
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
Wine presentation.pptx
This document outlines the proper 14-step process for wine service, including presenting the bottle to the host, removing any foil or wax, uncorking the bottle using a corkscrew, presenting the cork for evaluation, wiping the bottle mouth, pouring a taste for the host's approval, serving wine starting with ladies and gentlemen before the host, and finishing pouring with an upward twisting motion to avoid drips before placing the bottle on the host's right side with the label facing him.
The wine making process
The document outlines the 5 key steps in the wine making process: 1) harvesting grapes, 2) crushing and pressing grapes to extract juice, 3) fermenting the juice into wine, 4) clarifying the wine by removing solids, and 5) aging and bottling the finished wine.
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The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
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The document discusses wine knowledge and service. It defines wine as the product of fermenting fresh grapes or grape must. Fermentation occurs when yeast feeds on sugars in grapes, converting them to alcohol and carbon dioxide. There are several types of wines categorized by alcohol content and production methods, including still, sparkling, and fortified wines. Wine is also classified by color, sweetness level, and place of origin. Proper wine service involves presenting the bottle, uncorking, pouring, and evaluating factors like aroma, flavor, body, and quality.
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The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
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Winemaking involves two main categories - still and sparkling wines. The process begins with harvesting grapes, considering factors like sugar levels. Grapes are then crushed, sometimes removing stems. During production, tests monitor chemical levels. The wine may undergo processes like cold stabilization or malolactic fermentation before aging. Blending different wines can adjust flavors. Clarifying agents like gelatin may be used before bottling with a final sulfite dose. Bottles are sealed and capped, completing wine production.
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The document discusses the wine making process from the vineyard to the bottle in 3 stages. It first describes the composition of vines and grapes. It then explains how terroir, or the soil, climate and winemaker's skills influence the taste of the wine. The document outlines the red and white wine making processes which involve steps like harvesting, fermentation, pressing, aging and bottling. It concludes with the 4 steps of wine tasting - examining the color, smelling, tasting, and determining quality.
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The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
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The wine making process involves several key steps: harvesting grapes which is crucial for quality, mechanical harvesting which has largely replaced manual labor, crushing and pressing the grapes to extract juice and begin fermentation, both natural and secondary fermentations to convert sugar to alcohol, clarification to remove particles before bottling, bottling with cork or alternative closures, and aging of wine to further improve quality.
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This document outlines plans to open a new restaurant concept in Portugal that combines traditional wine culture with modern technology. The goal is to create the premier destination for wine lovers in Portugal by offering over 80 wines by the glass using innovative serving systems, recommendations from a sommelier, and presentations from local vineyards and wine equipment suppliers. An aggressive expansion plan is laid out to open the first location in Lisbon in 2014, followed by additional restaurants in Porto and Algarve in 2015, with franchising and international growth planned for 2016.
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Convention managers consider several factors when assigning function rooms to meeting planners such as room size and capacity, event type, and location. Common meeting room setups include auditorium style with chairs in rows facing a stage area, classroom style with tables and chairs in rows, and banquet style with tables arranged for meals. Convention staff must plan room setups and breakdowns carefully to allow enough time and avoid conflicts between multiple groups.
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Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
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Banquets are large sumptuous feasts arranged to cater for many people. When booking a banquet, details must be provided around the type of function, date, time, number attending, price per head, menu, and method of service. Functions can be corporate, social, or ODC events. Different setup styles are available like theater, classroom, boardroom, U-shape, and round tables. Effective banquet coordination requires working with various event management teams, contractors, and departments. Licensing regulations determine the number of people and hours permitted for a given function.
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WINE MAKING
Winemaking involves two main categories - still and sparkling wines. The process begins with harvesting grapes, considering factors like sugar levels. Grapes are then crushed, sometimes removing stems. During production, tests monitor chemical levels. The wine may undergo processes like cold stabilization or malolactic fermentation before aging. Blending different wines can adjust flavors. Clarifying agents like gelatin may be used before bottling with a final sulfite dose. Bottles are sealed and capped, completing wine production.
The wine making process
The document discusses the wine making process from the vineyard to the bottle in 3 stages. It first describes the composition of vines and grapes. It then explains how terroir, or the soil, climate and winemaker's skills influence the taste of the wine. The document outlines the red and white wine making processes which involve steps like harvesting, fermentation, pressing, aging and bottling. It concludes with the 4 steps of wine tasting - examining the color, smelling, tasting, and determining quality.
The Process of Making Wine and Champagne
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
Alcoholic Beverages
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
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The majority (76%) of respondents preferred to work in the private sector for a short term period rather than the government sector (24%) based on their qualifications. The top reasons for preferring the private sector included better experience (35%), benefits (30.4%), and better payment (14.7%). Other factors included more opportunities (10.7%), being a stepping stone to other jobs (10.7%), and better career growth (9.8%).
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The wine making process involves several key steps: harvesting grapes which is crucial for quality, mechanical harvesting which has largely replaced manual labor, crushing and pressing the grapes to extract juice and begin fermentation, both natural and secondary fermentations to convert sugar to alcohol, clarification to remove particles before bottling, bottling with cork or alternative closures, and aging of wine to further improve quality.
Sommelier Lisbon
This document outlines plans to open a new restaurant concept in Portugal that combines traditional wine culture with modern technology. The goal is to create the premier destination for wine lovers in Portugal by offering over 80 wines by the glass using innovative serving systems, recommendations from a sommelier, and presentations from local vineyards and wine equipment suppliers. An aggressive expansion plan is laid out to open the first location in Lisbon in 2014, followed by additional restaurants in Porto and Algarve in 2015, with franchising and international growth planned for 2016.
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This document lists the top 10 scent categories in The Dalmore Core Collection. Citrus fruits, vanilla, and spices took the top three spots, followed by green fruits, almonds/nuts, coffee, dried fruits, floral, tropical fruits, and chocolate rounding out the tenth spot.
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What is wine? An introduction to the process. Sort of Wine 101
We all love it. Enjoy sharing it with family and friends. But do we really know the basics. Get out your pencil and paper, class is about to begin.
2011 Foundation Wine Course 1: Winemaking
This document provides an overview of the contents and structure of a foundation wine course. The course aims to introduce participants to wine appreciation and selection. It is divided into 6 sessions covering topics like winemaking, major wine regions, food and wine pairing, and practical tasting exercises. Each session includes theoretical information, video clips, and a guided tasting. The introductory session outlines the origins and definitions of wine, factors that influence wine styles, common grape varieties, and teaches participants how to properly taste wine.
The Super Classic Grape Varieties (Week 3)
The document discusses classic grape varieties including Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Cabernet Sauvignon, Syrah, Merlot, and Chenin Blanc. It contrasts Old World and New World styles, with Old World focusing on terroir and tradition, and New World on experimentation. It provides details on producing regions and recommended food pairings for Chenin Blanc and Merlot, and discusses how dessert wines are made.
Wine Grape Varieties
This document summarizes several major wine grape varieties commonly grown in Hawke's Bay, New Zealand. It provides details on the characteristics, growth habits, pruning and trellising methods, and soil and climate preferences for varieties including Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Pinot Noir, Syrah, Chardonnay, Sauvignon Blanc, Gewürztraminer, Riesling, and Pinot Gris. Rootstock selections aimed at controlling vigor are also discussed for each variety.
Wine production & waste treatment
Wine, types, Nutritional Value of wine, Advantage & Disadvantage, Waste treatment of wine industries.
Practical White Wine Production: Theory and Practice
The document discusses white wine making theory and practice at the Walla Walla Center for Enology and Viticulture, including details on their 2013 and 2012 wine awards. It provides a two-part format covering chemical parameters and processes in winemaking, and how to identify issues and apply concepts to make easier and better wines. The Center thanks those who support their work empowering them to be better winemakers and educators.
Banquets
Convention managers consider several factors when assigning function rooms to meeting planners such as room size and capacity, event type, and location. Common meeting room setups include auditorium style with chairs in rows facing a stage area, classroom style with tables and chairs in rows, and banquet style with tables arranged for meals. Convention staff must plan room setups and breakdowns carefully to allow enough time and avoid conflicts between multiple groups.
Wine
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
Banquet
Banquets are large sumptuous feasts arranged to cater for many people. When booking a banquet, details must be provided around the type of function, date, time, number attending, price per head, menu, and method of service. Functions can be corporate, social, or ODC events. Different setup styles are available like theater, classroom, boardroom, U-shape, and round tables. Effective banquet coordination requires working with various event management teams, contractors, and departments. Licensing regulations determine the number of people and hours permitted for a given function.
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