basic of wine
TRANSCRIPT
SUNIL KUMAR
ALCOHOLIC BEVERAGEIT 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 KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] , [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
SUNIL KUMAR
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
WINEPratul Chandra Jha
SUNIL KUMAR
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 .
Pratul Chandra Jha
SUNIL KUMAR
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 BIO-CHEMICAL COMPOUNDS DEGRADABLE WITH TIME.
THE TIME GAP BETWEEN HARVESTING AND PRESSING SHOULD BE MINIMUM.
Pratul Chandra Jha
SUNIL KUMAR
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 !!!!!
Pratul Chandra Jha
SUNIL KUMAR
GRAPESTHERE 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.
Pratul Chandra Jha
SUNIL KUMAR
CABERNET SAUVIGNON
MERLOT
PINOT NOIR
NEBBIOLO
SYRAH
GAMAY
ZINFANDEL
CABERNET FRANC
PINOT MEUNIER
BLACK GRAPE VARIETIESPratul Chandra Jha
SUNIL KUMAR
CHARDONNAY
CHENIN BLANC
RIESLING
SEMILLON
SAUVIGNON BLANC
GEWÜRZTRAMINER
MUSCATEL
PINOT BLANC
PALOMINO
WHITE GRAPE VARIETIESPratul Chandra Jha
SUNIL KUMAR
FACTORS AFFECTING VINE• Type of grape
• Yield per acre
• Terminology
• Climate
• Bands of Latitude
• Aspect
• Viticulture
• Vinification
• Vintage
• Soil Types
Pratul Chandra Jha
SUNIL KUMAR
CLASSIFICATION OF WINE
NATURE TASTE COLOUR YEAR
Still Dry White Vintage
Sparkling Sweet Rosé Non-Vintage
Fortified Red
Aromatized
Pratul Chandra Jha
SUNIL KUMAR
MANDATORY INFORMATION.
• NAME & ESTATE OF THE BOTTLER/SHIPPER/MANUFACTURER/VINTNER/COMPANY.
• ALCOHOL PERCENTAGE.• BOTTLE CAPACITY.• EXCISE SEAL OF THE
GOVERNING BODY• STATUTORY HEALTH
WARNING.• DATE OF BOTTLING.
OPTIONAL INFORMATION.
• 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.
LABEL INFORMATIONPratul Chandra Jha
SUNIL KUMAR
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.
STORAGE OF WINESPratul Chandra Jha
SUNIL KUMAR
YIELD PER ACRE
HIGH YIELD : LOW QUALITY / HIGH QUANTITY.
LOW YIELD : HIGH QUALITY / LOW QUANTITY.
MEDIUM YIELD : MEDIUM QUALITY / MODERATE QUANTITY.
Pratul Chandra Jha
SUNIL KUMAR
SOIL TYPESSOIL PROVIDES NUTRITION TO THE GRAPES AND HENCE, TYPE OF SOIL DIRECTLY AFFECT THE WINE QUALITY.
SOME KNOWN SOIL TYPES ARE -
CLAY, CHALKY, LOAMY, GRAVEL, GRANITE, SLATE, ALLUVIAL, SAND, SANDSTONE, LIMESTONE, QUARTZ, ETC.
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SUNIL KUMAR
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.
Pratul Chandra Jha
SUNIL KUMAR
BANDS OF LATITUDE
50°N
30°N
50°S
30°S
0°
Pratul Chandra Jha
SUNIL KUMAR
ASPECT
WindSUN
RainRain No RainNo Rain
HILLHILL
N
EW
S
Pratul Chandra Jha
SUNIL KUMAR
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.
VITICULTUREPratul Chandra Jha
SUNIL KUMAR
• VINTAGE MEANS “GOOD HARVEST”.
• VINTAGE IS DECLARED BY THE WINE GOVERNING BODY OF THAT PARTICULAR COUNTRY.
• GENERALLY, VINTAGE WINES ARE EXPENSIVE.
• VINTAGE MEANS “GOOD HARVEST”.
• VINTAGE IS DECLARED BY THE WINE GOVERNING BODY OF THAT PARTICULAR COUNTRY.
• GENERALLY, VINTAGE WINES ARE EXPENSIVE.
VINTAGEPratul Chandra Jha
SUNIL KUMAR
ENEMIES OF THE VINE• PHYLLOXERA• MILDEW• NOBLE ROT• FROST• HAIL• OIDIUM• COULURE• CHLOROSIS• PYRALIS & OTHER VINE MOTHS
Pratul Chandra Jha
SUNIL KUMAR
MANUFACTURING WINE• HARVESTING• DE-STALKING• PRESSING• FERMENTING• RACKING & CLARIFICATION• BOTTLING• MATURING• LABELING & SHIPPING
Pratul Chandra Jha
SUNIL KUMAR
TERMINOLOGY• Chateau• Vin• Doux/Sweet• Sec/Dry• Vintage• Cremant• Viticulture• Rosé• Cask
• Sommelier• Aperitif/Digestif• Bouquet• Blanc• Cellar• Oxidation• Fortification• Botanicals/
Naturals• Vinification
Pratul Chandra Jha