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Introduction of Alcoholic Beverages

Introduction of Alcoholic Beverages

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Published by Rumvill Almeda

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Published by: Rumvill Almeda on Aug 07, 2010
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INTRODUCTION OF ALCOHOLIC BEVERAGESProcess of making:
1. Distillation
-
physical reaction/separation of fermented solutions to producedistilled beverages with higher content of alcohol.
 Illustration of distillation
2. Fermentation
-
a chemical reaction in which carbohydrates such as sugar areconverted into acid (food) or an alcohol (beverage). In wines, grapesare crushed to release the sugar-rich juices, which are then eithertransferred quickly away from the skins or left to rest for a time toabsorb some of the flavor, tannins, and color of the skins. Yeast isthen added, and the grape juice is allowed to ferment for a numberof weeks, at which point it is moved to different containers andfermented at a slower rate, and eventually aged or bottled
A. Beer 
- a short fermentation process and a short ageing process (1-2 weeks) typicallyresulting in an alcohol content of 4%-6% ABV. Beer is naturally carbonated beverage.
B. Wine
- involves a longer (complete) fermentation process and relatively long agingprocess (months/years) sometimes decades resulting in an alcohol content between 7-
18%. Sparkling wine is generally made by adding a small amount of sugarbefore bottling, which causes a secondary fermentation to continue in a bottle.
C.
Cider 
- made from apples and pears
 D.
Rice wine
- made from wheat, corn, rice
 
THE SECRET OF INGREDIENTS
Distillation from Wine
Distillation is the centuries-old process used to produce alcohol. Heat is used toseparate the components of a liquid, or mash, and as vaporization takes place thevapors are cooled so they condense into neutral spirits with little color, aroma, orflavor.
Armagnac
Armagnac is a pale, golden, fiery, dry tasting French brandy. Under French law,only white grapes from the
Haut-Armagnac
,
Tenareze
, and
Bas-Armagnacregions of Gascony, in southwest France,
may be distilled for Armagnac. Unlikecognac, its younger cousin, Armagnac has traditionally been made with only onedistillation, but a recent change in legislation means double distillation is now allowed,speeding up the maturation process, which takes place in oak barrels.
Three stars
onthe label means it had at least two years maturation;
V.S.O.P
at least five years,
Napoléon
and
X.O.,
at
least six years
; and
Hors d’ Age
at
least 10 years
in thebarrel.
Popular brands are Darroze, Chabot Armagnac VSOP, Larressingle, Delord, Laubade, Gélas and Janneau.
Grapes:
 Ten different varieties of grapeare authorized for use in the production of Armagnac.Of these, four form the principal part:
 
Brandy
First discovered in the
middle of the thirteenth century in France
as anattempt to produce a medicinal drink, brandy is now made around the world wherevergrapes are grown. After two distillations, the clear, colorless alcohol is given itsdistinctive nutty brown color and flavor by aging wood, often oak barrel.
The longer abrandy ages, the more refined its flavor is judged to be.
Popular brands are Three Barrels, Brandy de Jerez, Fundador
 
Cognac
Perhaps the best-known brandy in the world, cognac comes from a specific areain
western France
centered around the town of Cognac in the Charente region. To belabeled as “cognac,” French legislation specifies the brandy can only be made fromspecific white grapes which are grown and later distilled within a strictly definedgeographical area. It must be made from at least 90 percent Ugni Blanc, Folle Blanche,or Colombard grapes. The rest of the cognac can consist of ten selected grapes.However, most cognac is made from Ugni Blanc only. It must be distilled twice incopper pot stills and aged at least 2 1/2 in oak barrels in order to be called cognac.
Three stars
or
V.S
. means the cognac has been matured in the barrel for at least
twoyears
;
V.S.O.P., Vieux, V.O.
, and
Resérve
indicate at least
four years
;
V.V.S.O.P.
and
Grande Resérve
are cognacs matured for at least five
years
;
Extra, Napoleon,X.O., Trés Vieux
, and
Vieille Resérve
are stored for
six
to
10 years
in oak barrels.
Popular brands are Hennessey VS and XO, Remy Martin VSOP, Martell VSOP ,Courvoisier
Grappa
This clear,
Italian spirit
, about
80 proof 
, is distilled from the remains of thegrapes used in wine production, the stems, skins, and pits. Grappa made from whitewine is dry and fiery, while that from red wine has a powerful flavor.
Marc
This
French pomace spirit
is distilled from the press residue resulting fromwine production. Depending on the variety, it either tastes powerful and full flavored
(marc de bourgogne)
or light, dry, and very soft
(marc de champagne)
. Thealcohol content is
between 80
and
90 proof.
Metaxa
The
best-known Greek spirit
, metaxa is distilled from black grapes. Thealcohol content is about
80 proof.
Pisco
This very tangy, colorless brandy is the
national drink of Chile
. Produced fromblack grapes with a high proportion of muscatel grapes, it is matured in clay casks.
WeinbrandThis German grape brandy
, whose name translates as
“burned wine”
, isdistilled using some wines from neighboring countries, but legislation requires up to
85percent
of the final product to be German. Like cognac, weinbrand is double distilled.

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