Fermented Beverages

1. Wine

  Wine is an alcoholic beverage obtained by fermenting the juice of freshly gathered grapes. During fermentation, the yeast acts on the sugar of the juice and converts it into alcohol and carbon dioxide. The fermentation takes place in the district of origin according to local customs and traditions. Different varieties of grapes produce different type of wines. The species that produce grapes suitable for wine production is named as 'Vitis vinifera'. All varieties of vines planted in Europe are evolved from this species through cross-breeding to suit local soil and climate.

  There are many historic and prehistoric record of growing vines and drinking wines. But commercially, growing grapes was first introduced and spread by the Greeks. Nowadays, France produces more varieties wines than any other country in the world, while Italy is the largest producer of wine. The major wine producing countries are Italy, France, Germany, Spain, Portugal, Australia, Hungary, Poland, England, USA, Russia, Chile, Argentina and Brazil. Relatively, small area of the world is wine producing. This is because the grapes produced in this region will only provide juice of the quality necessary for conversion to a drinkable wine.

Types of Wine :
 1. Table wine / Natural wine / Still wine

Table wines are referred to as still wines as they lack co-ordination. The alcoholic strength may range between (9-15)% by volume. This class of wine includes largest varieties. Table wines may be dry or sweet. Table wines include red, white and rose wines.

• Red wine (Vin de Rouge) : Red wines are made only from black (red) grapes. When red wine is made, the grapes are crushed and the juice is fermented along with the skins. It is the skin that lends its color to the wine. Red wines are fuller bodied and normally dried. They are saved at room temperature. Example : Claret Bordeaux Rouge, Merlot, St. Emilion, etc.
• White wine (Vin de Blanc) : White wine is usually made from green (white) grapes but occasionally it is also made from black grapes. When making white wine the grape juice is fermented away from the skins. White wines are lighter bodied and normally dried to vary sweet. Example : Sauvignon Blanc, Chablis, Sichel Rieslino, etc.
• Rose wine : Rose wines are either made from black grapes where juice is allowed to stay in contact with the skins long enough to pick up a pinkest color or by blending red and white wine. They may be dry or semi-sweet. Rose wine are called blush wine in USA when made wholly by black grapes. Example : Rose Travel, Rose d' Anjou, etc.

2. Sparkling wine

Sparkling wines have carbon dioxide gas in it making them fizzy. The CO₂ may result from second fermentation in the bottle or it can be injected under pressure. All sparkling wine get their sparkle from CO₂. The alcoholic contain of these wines is less than 14%. These wines are drunk on festive occasionally and is compatible with most dishes. Example : Champagne, Korbel, etc.

 [ Note : Sparkling wines made in Champagne region of France is known as Champagne. The style or sweetness of sparkling wine are indicated on the level in the following ways: a) Brut {very dry or extra dry}  b) Sec {Medium Dry}  c) Demi Sec {Medium sweet}  d) Doux {very sweet}]

3. Fortified wine

These are wines which has been strengthened by the addition of distilled spirit (usually brandy) either during or after fermentation. They have an alcoholic content ranging between 15% to 22%. These wines are categorized into aperitif wines and dessert wines. Aperitif wines are dry and are therefore drunk before the meal while dessert wines are sweet and are therefore drunk after a meal. Example : Port, Sherry, Maderia, Muscat, Malaga, Marsala, etc.

4, Aromatized wine

These wines are prepared with the addition of brandy or neutral spirits and flavored with herbs,  barks and other botanical plants or flowers. They are traditionally served before meals as an aperitif and are often mixed in various cocktails. Example : Vermouth (Martini, Noily prat, Cinzano), Dubonnet, Lillet, Cap horse, etc.

    

 

Alcohol

Alcohol is a volatile and colorless liquid with an ethernal odour. It is obtained through the fermentation of a sugar containing liquid. Ethyl alcohol is the best known alcohol and is the principle alcohol found in all alcoholic beverage.

Alcohol is obtained by :-

1. Fermentation

Fermentation is the action of yeast upon sugar in fruit or in grain which converts it into alcohol.

(or)

Fermentation is the process in which sugar in food or grain is converted into alcohol by the action of yeast. Carbon dioxide, a bi-product, is retained for fizzy drinks like beer and champagne or released as in still wines. Beverages like beer, wine, cider, perry, etc are obtained by this process. 

2. Distillation

It is the process of obtaining alcohol by heating fermented mass of food or grain in an enclosed container. When the fermented mass is heated to 78.5^oC, the alcohol evaporates and is condensed by cooling. Pure alcohol [Grain Natural Spirit (GNS)] is obtained from this process. Pure alcohol has no color or taste or smell and is used in fortifying other beverages. Pure alcohol is blending with flavoring agents, coloring agents and water to get desired drinks. Beverages like Whisky, Rum, Vodka, Gin, etc are made by distillation process.

 

Types of Beverage

Beverage can be classified into two :

1.  Alcoholic Beverage
2. Non-alcoholic Beverage

1) Alcoholic Beverage

Any potable liquid containing from 1% to 75% of ethyl (alcohol) by volume is known as an alcoholic beverage. Alcoholic beverage is obtained either by the fermentation of sugar bases, foods or distillation of fermented products. Beer and wine are fermented product while whisky, wine, rum, gin, vodka, etc are distilled product.

2) Non-alcoholic Beverage

Any potable liquid which do not contain alcohol and provides nourishment, stimulation and refreshment is known as non-alcoholic beverage. They are the extract of plants, fruits and milk products. Non-alcoholic beverage are consumed in any stage of the meal or without meal. They are used to make cocktails and mock-tails and for diluting spirits. Example : Tea, Coffee, Milk, Juices, etc.

Beverage

Beverage refers to any type of potable liquid that can be drunk, except medicines and water. In Hospitality terminology, it refers to any type of intoxicating and non-intoxicating drink, which is consumed by human either to quench the thirst or for enjoyment, refreshment, nourishment or relaxation are per human need. Beverage is derived from Latin word 'bever' meaning rest or repose from work. Any potable liquid with the exception of medicine and water is called a beverage. In hospitality terminology, beverage are usually alcoholic or non-alcoholic.

For example : Wine, Beer, Rum etc are alcoholic beverage whereas Tea, Coffee, Juice, etc are non-alcoholic beverage.

Beverage compensates the fluid loss due to perspiration work. It supplies essential nutrients to the body.

For example : Milk supplies Calcium and fruit juices supplies vitamin C which are other wise deficient in the blood.

Certain beverages like Tea and Coffee stimulates our vital organs particularly the heart and the kidney because they contain caffeine.

Some beverage induce sleep.

Example : a small drink of brandy is an excellent night cap after a meal.