Wine is a fermented alcoholic beverage obtained from the fermented juice of freshly collected or gathered grapes. It can also be made using fruits, flower petals, etc. it is prepared by crushing the fruit and fermenting its juices. They are classified on the basis of color, taste and the aroma present in it.
Broadly wines can be classified into three types.
It is also known as table wine or dinner wine. It is the wine which is obtained by natural fermentation process without adding anything else to it. Stilled wines don’t contain carbon dioxide. While preparing these wines, the carbon dioxide produced during fermentation is allowed to escape and then is filled in wine bottles. The alcoholic strength is normal between 10 to 14%. These are basically classified by their color as follows:
Sparkling wines are the wines which contain carbon dioxide. Any wine can be made sparkling wine by adding carbon dioxide under pressure. However, sparkling wines are made by re-fermentation. The already fermented wine is re-fermented by the addition of yeast and sugar with resulting carbon dioxide trapped inside the bottle.
The alcohol present in the wine is between 10 to 13%. The glass bottles used in sparkling wine has to be thick to withstand the pressure of the gas present behind the cork. Best of sparkling wine is Champagne. All sparkling wines are not called champagnes, it is known as champagne only when it is made in the Champagne region (in France) by using the method’ champagne. Sparkling wine is served chilled at 6°C to 8°C.
Fortified wines are the wines to which brandy is added. This process increases the alcoholic strength. It contains 15 to 24% of alcohol. It stops fermentation and it increases wine self-life. Best known fortified wines are Sherry, Masala, Port, and Maderia. These drinks are served both as pre meal and post meal. Hence, fortified wines are classified into two categories:
Although barley is the most commonly used grain in beer making, many brewers use additional grains, such as wheat, oats or rye, to imbue their beer with different flavors. However, barley is used often as it is not very helpful to yeast in breaking down the sugar into alcohol. The hops impart the bitterness, sourness aroma and fine forth to the beer.
The following process is involved in beer making:
Beer is categorized depending upon its fermentation and storing process. Following are some types of beer:
Some popular brands of beer are:
S.N | Brand Names | Country of Origin |
1. | Tuborg/ Carlsberg | Denmark |
2. | Fosters | Australia |
3. | Heineken | Holland |
4. | Tiger | Singapore |
5. | Kingfisher, Haywards | India |
6. | Corona | Mexico |
7. | Guinness, Porter, London’s Pride | England |
8. | Pilson | Czechoslovakia |
9. | San Miguel | Philippines |
10. | Coors/ Budweiser, Bocks | USA |
11. | Kivin | Japan |
12. | Amster | Holland |
13. | Star, Iceberg, Gorkha, Nepal Ice | Nepal |
How to serve beer?
Beer & glasses:
Sake is a Japanese fermented drink which is obtained from their main crop rice.
References:
Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu
Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu
Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu
ASK ANY QUESTION ON Fermented Drinks
No discussion on this note yet. Be first to comment on this note