F&B Service

1. F&B Service Alcohol Compiled by: Ms. Dhanashri Dhanawade.

2. Alcohol • Alcohol is a colorless,odorless and volatile liquid. • It derives from the Arabic word “al-koh’l” • Of all the alcohols, only ethyl alcohol can be consumed. • It is obtained by the process of fermentation. • Its boiling point is lower than water at 78.3 deg C. • High Alcohol content spirits can be obtained by the process of distillation. • There are two methods of distillation Pot Still ( Alembic) and Patent Still( Continuous ) Compiled by: Ms. Dhanashri Dhanawade.

3. Alcohol • The strength of the alcohol can be measured in three ways Proofs %v/v deg GL( gay lussac) 1% v/v = 2 proof 1% v/v = 1 deg GL • Hydrometer is used to measure the specific gravity of the liquid. Greater the specific gravity, the lower the strength. Compiled by: Ms. Dhanashri Dhanawade.

4. Wine Compiled by: Ms. Dhanashri Dhanawade.

5. Wine Wine is an alcoholic beverage obtain from the fermentation of juice of freshly gathered grapes. • Wines are broadly classified as follows • Table wines or Still Wines • Fortified wines • Aromatised wines (Vermouths) • Sparkling wines Compiled by: Ms. Dhanashri Dhanawade.

6. Classification of Wine Table Wines They are classified into three Red Wine White Wine Rose Wine Compiled by: Ms. Dhanashri Dhanawade.

7. Classification of Wine Red Wines • Consumed more than white wines. • Unlike white wines , reds do not have varied degrees of sweetness. They are almost exclusive dry • Range from light to full bodied, with distinctive taste • To produce from red wines, grapes are crushed, not pressed. • Skin is left with the juice during fermentation • Contain 9-14% alcohol, and the taste ranges from very dry to very sweet. • The service temperature of red wine is 16-18 degrees centigrade Compiled by: Ms. Dhanashri Dhanawade.

8. Classification of Wine Rose wines • -These are produced exactly as red wines except that wine is drawn off from the fermenting red grapes after 2-3 days when enough red colour has been absorbed by the wine to give it a pink tinge. • -They contain 9-14 % alcohol, and the taste ranges from very dry to very sweet. • -The service temperature of rose wine is 13 – 16 degrees centigrade. Compiled by: Ms. Dhanashri Dhanawade.

9. Classification of Wine White Wine • Light and delicate in flavour, goes well with seafood and lightly flavoured food as rich food overpowers their taste. • - The grapes are pressed and the juice is drawn off immediately without the skins in to the cask for fermentation. • -Sweet white wines: The sugar content is very high, hence are preferred at the end of a meal. • -They contain 9-14 % alcohol, and the taste ranges from very dry to very sweet. • -The service temperature of white wine is 11 – 13 degrees centigrade. Compiled by: Ms. Dhanashri Dhanawade.

10. Wine Colours Compiled by: Ms. Dhanashri Dhanawade.

11. Classification of Wine Sparkling wine The most famous one is Champagne. This is made by the methode Champenoise (second fermentation in the bottle) in the Champagne region of north-eastern France. Effervescent wines made outside the Champagne region are called sparkling wines. Sparkling wines are made in France, Spain, Italy, America, Australia and many other countries. Compiled by: Ms. Dhanashri Dhanawade.

12. Classification of Wine Sparkling wine Sparkling wines vary in their sweetness: Brut (very dry) Sec (medium dry) Demi sec (medium sweet) Doux (sweet) Semi sparkling wines are known by the term ‘perlant’ Service Temperature for Sparkling Wine is 7 – 10 degrees centigrade Compiled by: Ms. Dhanashri Dhanawade.

13. Wine Production All table wines from the wine producing areas of the world are produced by the same fundamental process that comprises of 3 main steps Viticulture Vinification Care and Storage of wine Compiled by: Ms. Dhanashri Dhanawade.

14. Wine Production Viticulture Viticulture can be defined as the science and practice of grape culture. Compiled by: Ms. Dhanashri Dhanawade.

15. Wine Production Viticulture Viticulture can be defined as the science and practice of grape culture. The species is “Vitis Vinifera”. Grapes can be grown from a wide range of latitudes in climates ranging to very hot to very wet to very dry. The quality of the wine depends a lot on viticulture. Compiled by: Ms. Dhanashri Dhanawade.

16. Wine Production Viticulture • Viticulture can be defined as the science and practice of grape culture. • The species is “Vitis Vinifera”. Grapes can be grown from a wide range of latitudes in climates ranging to very hot to very wet to very dry. The quality of the wine depends a lot on viticulture. • Viticulture involves the following steps. • Choosing of a vineyard depending on the wine variety, root stock and clone. • Soil testing and soil preparation. • Vine planting, trading & pruning (Cutting off unwanted vegetative parts eg shoots) • Control of vine pests, vine diseases and weeds. • Fruit sampling & harvesting. Compiled by: Ms. Dhanashri Dhanawade.

17. Wine Production The grapes or vines need a temperature climate, The grapes are at their best when the soil is sandy, rocky and has lime in it. When the grapes are ripe, their natural acid decreases and their sugar content increases. A black grape turns from green to dark red and white grapes turn from green to yellow. The grape which has developed on the vine for about 100 degree days* after flowering, is made up of skin , pulp ,stalks, pips. The person who takes care of viticulture is called a viticulturist. Compiled by: Ms. Dhanashri Dhanawade.

18. Grapes Parts of a Grape A: Stalk This thin stalk provides the grape with its nutrients.It provides tannic acids , which gives body and keeping quality to the wine. B: Skin The skin of a grape is what gives it its color. Grape skins have tannins and potassium in them, as well as various flavor components. Compiled by: Ms. Dhanashri Dhanawade.

19. Grapes C: Seed Seeds are discarded with the skins and other parts when a wine is done fermenting, but they do contain tannins and can often add to the tannic quality of a wine. Parts of a Grape D: Flesh or PulpOn almost every grape used for winemaking, the pulp is a grey-yellow color. This is what really makes a wine. Pulp contains 70-80% water 10-25% sugar ( dextrose,glucose,laevulose and fructose) 5-6% acids ( malic,tannic,citric acids) Compiled by: Ms. Dhanashri Dhanawade.

20. Grapes Varieties- White Gewurztraminer Chardonnay Chenin Blanc Muller Thurgau Folle Blanche Riesling Compiled by: Ms. Dhanashri Dhanawade.

21. Grapes Varieties- White Sauvignon Blanc Semillon Compiled by: Ms. Dhanashri Dhanawade.

22. Grapes Varieties - Red Cabernet Sauvignon Merlot Cabernet Franc Compiled by: Ms. Dhanashri Dhanawade.

23. Grapes Varieties - Red Syrah / Shiraz Pinot Noir Compiled by: Ms. Dhanashri Dhanawade.

24. Wine Production Viticulture Vinification Care and Storage of wine Compiled by: Ms. Dhanashri Dhanawade.

25. Wine Production Vinification • The process central to Vinification is fermentation. Compiled by: Ms. Dhanashri Dhanawade.

26. Wine Production Vinification The process central to Vinification is fermentation. Fermentation is a process of converting sugar into Ethanol Alcohol and carbon dioxide (CO2) under anaerobic metabolism of yeast. Compiled by: Ms. Dhanashri Dhanawade.

27. Wine Production Vinification • The process central to Vinification is fermentation. • Fermentation is a process of converting sugar into Ethanol Alcohol and carbon dioxide (CO2) under anaerobic metabolism of yeast. • Vinification includes stages • Chaptalisation, • Carbonic Maceration, • Racking, • Finning. Compiled by: Ms. Dhanashri Dhanawade.

28. Wine Production • Chaptalisation is the addition of sugar to the grape juice if the sugar content is not enough to induce fermentation. • The process of maceration done under anaerobic conditions where all the oxygen is removed from the air, and carbon dioxide is added is called " Carbonic Maceration". • Racking is the process in which the wine is shifted from one cask to another to leave the sediments behind. • Finning is the process by which the wine is cleared from all sediments. Compiled by: Ms. Dhanashri Dhanawade.

29. Wine Production Viticulture Vinification Care and Storage of wine Compiled by: Ms. Dhanashri Dhanawade.

30. Wine Production Care and Storage of wine All wine bottles should be stored lying on their sides During storage the wines should be handled as little as possible. Wines should be stored in a cool even temperature. In India it is recommended to store wine in a dark and air conditioned room. If the storage area is not air conditioned, the room be dark, cool and well ventilated. If a metal cap is used, the bottle should be stored standing upright. Compiled by: Ms. Dhanashri Dhanawade.

31. Wine Terms Term Description Body The weight of the wine in the mouth due to its alcoholic content, extract and to its other physical components. Bouquet The pleasant and characteristic smell of wine Corky Having a distinct smell of cork arising from a poor, soft or disintegrating cork. Due to a poor cork, air comes in to oxidise the wine and wine becomes ‘corked’. Dry Not sweet, fully fermented out. Finish The end taste Flowery Fragrant, flowerlike Full bodied High in alcoholic content and extract Heady High in alcohol Light Low in alcohol and less in body Legs A term for globules that fall down the sides of a glass after the wine is swirled. Also known as tears. Luscious Soft, sweet, fat, fruity and ripe. All these qualities in balance Compiled by: Ms. Dhanashri Dhanawade.

32. Wine Terms Medium dry Containing some sugar but dry enough to be drunk before or during a meal Musty Bad smell due poor cask, cork or storing. Nutty A crisp nut like flavour associated with full-bodied white wines. Smoky (flinty) A subtle smoky smell characteristic of certain white wines. E.g. Pouilly Fume or Sancerre. Spicy A rich, herblike aroma and flavour as in Gewurztraminer Young Fresh and acidic in aroma, immature. Compiled by: Ms. Dhanashri Dhanawade.

33. Quality Control § Most of the world’s wine makers must ensure that the products conform to strict quality regulations covering such aspects as Location of Vineyard Variety of Grape used Process of Wine making Number of years matured Compiled by: Ms. Dhanashri Dhanawade.

34. Quality Control Control Bodies France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origine Controlee) wines Compiled by: Ms. Dhanashri Dhanawade.

35. Quality Control Control Bodies France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origine Controlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Compiled by: Ms. Dhanashri Dhanawade.

36. Quality Control Control Bodies France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origine Controlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Italy DOC (Denominazione De origine Controllata) DOCG (Denominazione di origine controllata e garantia) Compiled by: Ms. Dhanashri Dhanawade.

37. Quality Control Control Bodies France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origine Controlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Italy DOC (Denominazione De origine Controllata) DOCG (Denominazione di origine controllata e garantia) Spain DO (Denominaction de origen) wines Compiled by: Ms. Dhanashri Dhanawade.

38. Quality Control Control Bodies France VDQS (Vin delimite de Qualite Superiere) and AOC (Appellation D’origine Controlee) wines Germany QbA (Qualitatswein Bestimmter Anbaugebiete) QmP (Qualitatswein mit Pradikat) Italy DOC (Denominazione De Origine Controllata) DOCG (Denominazione di origine controllata e garantia) Spain DO (Denomincation de origen) wines Portugal Regiao Demarcado wines Compiled by: Ms. Dhanashri Dhanawade.

39. Quiz Compiled by: Ms. Dhanashri Dhanawade.

40. Round 1 Compiled by: Ms. Dhanashri Dhanawade.

41. What role does the stalk play in the quality of wine? The thin stalk provides the grape with its nutrients.It provides tannic acids , which gives body and keeping quality to the wine. Compiled by: Ms. Dhanashri Dhanawade.

42. What role does the skin play in the quality of wine? The skin of a grape is what gives it its color. Grape skins have tannins and potassium in them, as well as various flavor components. Compiled by: Ms. Dhanashri Dhanawade.

43. What role does the flesh or pulp play in the making of wine? On almost every grape used for winemaking, the pulp is a grey-yellow color. This is what really makes a wine. Pulp contains 70-80% water 10-25% sugar ( dextrose,glucose,laevulose and fructose) 5-6% acids ( malic,tannic,citric acids) . Compiled by: Ms. Dhanashri Dhanawade.

44. Round 2 Compiled by: Ms. Dhanashri Dhanawade.

45. What is the wine control body in France called? VDQS (Vin delimite de Qualite Superiere) AOC (Appellation D’origine Controlee) wines Compiled by: Ms. Dhanashri Dhanawade.

46. What points would you keep in mind while storing wines? All wine bottles should be stored lying on their sides During storage the wines should be handled as little as possible. Wines should be stored in a cool even temperature. In India it is recommended to store wine in a dark and air conditioned room. If the storage area is not air conditioned, the room be dark, cool and well ventilated. If a metal cap is used, the bottle should be stored standing upright. Compiled by: Ms. Dhanashri Dhanawade.

47. What are the three steps of wine production Viticulture Vinification Care and Storage of wine Compiled by: Ms. Dhanashri Dhanawade.