FOOD AND BEVERAGES

" Storage " "Storage of beer" : Followings are the ways for beer storage. 1. Beer must be stored in a well-ventilated cellar at the temperature  range of 13-15°C (55-58°). 2. The casks received should be kept on the still ions and should remain  at least for 24 hours to allow it to settle after its journey from the  brewery. 3. Tapping should be carried out 24 hours before it is required. 4. Beer left in the pipe at the end of the day should be drawn off and  filtered back into its cask. 5. High temperature fluctuations will spoil the beer and its must be  avoided.

"Beer production" Storage : Malt is received from suppliers. It is weighed and stored in  bins. Screening : Foreign matter is removed from the malt. Mill : The malt is crushed and is known as ‘Grist’. Grist case : The grist is collected in a grist case for disposal to the  mashing tun. Mashing Tun : In this vat, the grist is mixed with hot water and mashed. The resultant liquid, known as ‘Wort’, is drawn off into a copper  kettle. The shell of malt that is left behind in the mashing tun is disposed  off as cattle fodder. Copper cattle : The wort is boiled with hops and sugar to purify the  mixture. Hop Back : The unused hops are strained off into the hop back for  future fermentation while spent hops are used as fertilizers. Wort receiver : The wort is pumped into refrigeration vats where yeast  is added to start the fermentation process. Fermentation splits the word  into alcohol and carbon dioxide, which is captured to create th...

"Beer"  "Introduction & Definition" Beer is the world’s most widely consumed alcoholic beverage; it is the  third-most popular drink overall, after water and tea. It is thought by some to be  the oldest fermented beverage. Beer is produced by  the scarification of starch and fermentation of the resulting sugar. The starch and scarification enzymes are often derived from malted  cereal grains; most commonly malted barley and malted wheat. Un malted maize and rice are widely used adjuncts to lighten the flavor because of  their lower cost. The preparation of beer is called brewing. Most beer is flavored with hops, which add bitterness and act as a natural preservative, though other  flavorings such as herbs or fruit may occasionally be included. Beer is a portable alcoholic beverage fermented from malted barley  and flavored with hops. The alcoholic content is between 3% to 5% and is  known to be a very r...

"Wine Terminology (English &French)" 1. Age : Maturing of wines and spirits in oak wood cask 2. Aperitif : Alcoholic beverage consumed before a meal as an appetizer. 3. Aroma : Taste of wine in the mouth. 4. Bouquet : Includes all the different smells of a wine. Aroma is more for young wines while bouquet applies to matured wines (Smell of wine in the glass). 5. Body : It is the global impression of a wine. Wines are lightly bodied, medium bodied, full bodied depending on its thickness. 6. Blending : Mixing of two or more similar wines, may be of different ages, to obtain a better quality and taste. 7. Cask : A barrel-shaped container made out of oak wood, used for maturing and storing of wines, its capacity is 36 gallons. 8. Cocktail : A mixture of two or more alcoholic or non alcoholic beverages in a definite ratio. 9. Dry : White wine containing little sugar (1 to 9 grams per liter). 10. Vinegar : The natural evolution of the juice of grape, vine is on...

"Humidity" Some degree of humidity is required in order to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. If the cork begins to dry out, it can allow oxygen to enter the bottle and possibly causing the wine to spoil or oxidize. "Temperature" Keep the temperature constant for extended aging of wine (over 1 year), refrigeration is a must in most parts of the world; even a below-ground cellar is not cool enough. Wine storage temperature should not go over 75ÚF (24°C), for longer than brief spans of time. At 75°F, wine begins to oxidize. An ideal temperature for storing a varied wine collection is 54°F (12.2°C).

 "Food and Wine Pairing"  "Storage of Wines" Storage is an important task for wine that is being kept for long-term aging. While most wine is consumed within 24 hours of purchase, fine wines are often set aside for long-term storage. Wine is one of the few commodities that can improve with age but it can also rapidly weaken if kept in poor conditions. There are three direct factors effects on a wine’s condition are light, humidity and temperature. A fourth consideration can be security for expensive wines. Historically the storage of wine was handled by wine merchants but since the mid-20th century consumers have been increasingly storing their own wine in home-based wine cellars Three factors that have the most pronounced effect on wine in storage: light, humidity and temperature. "Light" Strong, direct sunlight light can badly react on wine so keep it in the dark store all wines away from light, especially direct sunlight and fluorescent ...

"FOOD AND WINE HARMONY" "Food And Wine Harmony" Wine and Food pairing is an art of matching food dishes with wine to enhance the dining experience.   "Food and Beverages Services" This is one of the most difficult jobs for sommeliers to match perfect wine with a food. Most of the wine critics believe that the most basic characteristic of pairing food and wine understands the balance between the weight, flavor, and texture of food and wine. Rather than following set rules, for example, specific wine goes with particular cuisine or food and white wine with white meat and red wine with red meat. Apart from that, traditional rules, in recent years, scientific method of balancing food and wine is been taken into consideration and it all being evaluated by the sensory analysis. The concept behind matching is that some elements of food and wine reacts opposite to each other and by balancing the elements will make the dining experience more enjoya...

  "Refrigeration" After fining, the wines are refrigerated in order to avoid bacterial attack.  "Filtration" Filtration is done if the wine is not clear enough. It is a very slow process and is usually done only in the case of wines meant for the domestic market.  "Maturing" Once the wine is clear and free of impurities, it is filled in black or white Oak-wood casks and kept for maturing, the maturation period varying greatly for different types of wines. Champagne, for instance, is never matured while other wines may be matured for 3, 6 or 9 months or even for a number of years. Champagne and other sparkling wines are bottled, gassed and ready to consume after fining or filtration - the second fermentation takes place in the bottle itself, using the natural sugars and yeast present in wine, in the presence of air in the bottle. Once a bottle has been filled, i.e., the wine has been glassed, the wine will not mature further. The wine - fille...

"RACKING OF WINES" Racking The process of removing pulp and yeast particles from wine is called racking. The wines are kept in Oak wood casks (with no airspace on top, as air oxidizes wine into vinegar) for about a month, to allow the solids or less to settle at the bottom of the cask, after which the clear wine is siphoned off into another cask. The process is repeated 3-4 times, and so racking can take up to 3 or 4 months.   Finning Finning is done in order to remove all suspended particles in wines. It may be done using any of the following three finning materials. (a) Egg albumen (using stiffly beaten egg white). (b) Icing glass derived from the bladder of a sturgeon. (c) Blue icing glass (for the use of which special permission has to be obtained from the Appellation d origin controlee. It is used to remove traces of toxic copper oxide from grapes). These materials have clinging power; they attract the particles in the wine, which then settle at the ...

"FERMENTATION" The process of fermentation takes about 3-4 days, and is the result of the action of natural yeast (saccharomyces ellipsoides) on grape sugar. From white (pale) grapes-white wine is obtained, and from red grapes, white, red and rose wines are obtained. The skins of the grapes contain most of the pigments; therefore if the skins are removed from the Must before fermentation, a white C6H12O6 . 2C2H5OH+2COBetween 60-80OF 2 By the action of yeast P aper - II Food and Beverages Services - II 73 wine is obtained. If allowed to remain in the Must for a short time (usually a few hours), a rose wine is obtained. If the skins are removed only after fermentation is over, a red wine is obtained. Nowadays, fermentation takes place in thermostatically controlled fermentation tanks, keeping the temperature within the range of 60 to 80oF.With the onset of vigorous fermentation, heat is produced. To prevent excessive heat (which would inactivate the yeast and t...

2 Vintage Vintage refers to the plucking of grapes. This is done manually, often using special scissors. The grapes are collected in conical cane baskets and taken to the wine press. The grapes are then sorted and graded manually; all rotten, damaged and raw fruit are discarded. The fruit is then shifted to the destalking machine to remove the stalk from the grapes (as stalks contain bitter oils) 3 Wine Press Grapes are crushed to yield Must (fresh grape juice), by four methods (i) Trodening Trodening refers to the crushing of grapes by treading on them. For this, the grapes are placed in a large, shallow tank and the people treading the grapes, wear boots with spikes, which prevent crushing of pips(as pips contain bitter oils). (ii) Balloon press The balloon press consists of an expandable balloon, which is fitter in a tank filed with grapes and equipped with an outlet for the Must. On being filled with air, the balloon expands, crushing the grapes against the sides...

Production of Wines 1 Viticulture Viticulture refers to the growing of grapes. The grape plant is a creeper, which has to be grown on sloping, rocky and chalky soil. Rocky soil is essential to prevent the retention of water, which could rile upwards into the vines, diluting the sugar in the grapes or even causing the grapes to burst. After one crop, soil, which has been washed away by the rain, must be brought back and prepared for cultivation, by ploughing. The vines too are prepared for the next crop by pruning them and removing the long shoots. The vineyard is sprayed at this stage (either with sulphur di-oxide gassing, or sulphur di-oxide and water mixture spray) to protect the plants from diseases. The sulphur di-oxide spray is repeated when grape flowers appear, and gain when the grapes are about to ripen. Bamboos are placed at regular intervals, with wires stretched between them, to support the vines. These wires should not be stretched too high, as the warmth ri...

1. Table/Still/Natural : These include Red, white and rose wines, which normally accompany a meal. The alcoholic content generally low when compare with others (beetwin10 to 12 %.) but some German Table wines may have 8- 10% alcohol. Generally, red meat (like beef, pork and lamb) are served with red wines, and white meat (such as Chicken or fish) with white wines. Examples : Bordeaux wine, Burgundy wine and Tokay etc. 2. Sparkling : These wines with a bubbly & sparkling character. This is so because of the carbon-di-oxide trapped in them and it makes fizzy, which gives an effervescence when poured in a glass. Alcoholic content is less that 14% these wines are drunk on festive occasions and throughout a meal. Example : Sparkling Champagne is the monarch in this category. 3. Fortified : These are fortified by the addition of alcohol( brandy has been added) either during or after fermentation. This increase the alcoholic content from 18% to 22%. Examples of these wines ...