FERMENT DRINKS

FERMENT DRINKS

        Fermented drinks are typically made from fruits juice, herbal infusion, soaked grains, green and black tea that have been allowed to culture or ferment for a period of time.

         As a result, these drinks are generally a good source of probiotics, beneficial bacteria and yeasts.

   The following are necessary for the fermentation to take place

1.       Sugar

2.       Yeast

3.       Fresh juice

4.       Temperature

Ferment Drinks are as follows

1.       Table/still/natural wine                                                        

2.       Fortified wine

3.       Aromatized wine

4.       Champagne

5.       Sparkling wine

6.       Cider

7.       Peery

WINE & CHAMPAGNE

OVERVIEW

Wine is the oldest alcoholic beverage. It dates back, according to some source more than 5000 years. Wines very greatly and price. Although is one indication of quality, there are some expenses wines that are quite good. Some restaurant, resort and hotel have a wine cellar with extensive wine list. There also may be a wine steward whose sole responsibility is to know about, and be able to recommend, wine or champagne in various dinning situations. Wines are named after the grapes which are used. For examples, chardonnay is made from chardonnay grapes.

WHAT WINE IS

Wine is the pure, naturally fermented juice of ripe grapes or other fruits. In fermentation, yeast, which form naturally on the grape and is most often added to the juice, convert the naturally sugar of the juice into alcohol and carbon dioxide. Fermentation is stopped when the alcohol in the newly created wine reaches as a level, typically above 12.5% by volume, mortal to the yeast. When all the natural grape sugar is converted to alcohol, a wine describes as dry, once again typically over 12.5% by the volume. When wine has residual or unfermented sugar still in situation it is describe as sweet. The level of sweetness is determined by the percentage of residual sugar.

Wine fits into the following categories

·         Table wine: Red, White, Blush or Rose. Most alcoholic content of bellow 14% and are made to company any food

·         Fortified /Dessert Wines: They have an alcoholic content of 15% to 24% and have had a neutral grape spirit added at some point during vinification

·         Sparkling Wines: This wine contain carbon dioxide, as a result of a second fermentation either in the bottle. Champagne most famously, or in large closed tank.

There are essentially three colors of “house” wine (sometimes called “table wine”)

1.       White wine—Is usually made from juice of white grapes. But some black grapes can be used to make white wines provided the grapes are given a quick but light pressing which exclude pigmentation found in the black grapes. The skin pigmentation gives the dark colouring

2.       Red wine—Red wine made from the black grapes juice

3.       Rose wine—Rose wine made by pressing the black grapes and allowing the pigment colouring matter to reach the required degree of colouring. At that point the grapes juice is taken away.

Rose wine can also be made by blending red and white wine until the right colour , test, bought, and flavor has been archived

WHAT IS NOT WINE?

For marketing purpose, other ferment fruit juice is called wine e.g. Banana wine, Apple wine, Bungo wine, Pawpaw wine etc. For the purpose of this lesson these are not wines and must be called by the name of the respective fruits.

WINES GROWING COUNTRIES

1.       FRANCE – Bourden – Medoc,Graves, Sauernes,Bassaca,St.Emillion

n  Burgundy – Chablis , Cote de Beaume, Beaujolais ,Pommard,Cote de nuits etc

n  Cotes – Cote du Rhone,Cotes Rotie,Chateauneuf du pape

n  Loire – Chimon ,Bourgualles,Anjou

n  Alsce – Sylvane,Muscat,Pinot,Riesling

2.       GERMAN—Hock ,Mossel, Sekt

3.       ITALY – Chianti,Bardoline,Barolo,Barbara,Soave,Franscati,Orieta

4.       HUNGARY—TokayPORTUGAL—Port,Madeira,Marsala

5.       SPAIN—Sherry

SOME TERMS USED TO DESCRIBE WINES

1.       Acid – The natural acid is above average, vinegar like

2.       Dry – All wine not sweet

3.       Light – With moderate alcoholic content

4.       Strong – High alcoholic content

5.       Sweet – Has a lot suspended sugar in

6.       Bouquet – Natural perfume

THE TEMPRETURE OF WINES

GENERAL RULE

1.       White wine, light and gassy – Quite cold 8 ⁰C -- 10 ⁰C

2.       White wine, robust with a strong bouquet – Cold 10 ⁰C -- 12 ⁰C

3.       Rose wines – Cold 10 ⁰C -- 12 ⁰C

4.       Red wines – Warm 14 ⁰C – 17 ⁰C

PRESENTATION ( WINE)

1.       Always present the bottle on the right of the person who order the wine. The bottle should be intact that is no cork or capsule removed

2.       Present the bottle with the label facing the host and repeat the year, the winery, and the type of wine to verify that the bottle is the one guest requested. This is extremely important. Await approval from the host before opening the bottle

3.       Open the bottle using the correct procedure

4.       Pour approximately 1-2 oz of wine into the glass of the host

5.       Await approval, again facing the label to the host

6.       If the host approved, continue with the service

7.       If the host disapproves or considers the wine undrinkable, remove the glass and the bottle and bring the bottle to the managers attention, who probably will authorize another bottle be presented

8.       If the is red, ask the host if pouring is desire at this time to allow the wine to breath

9.       Pour even amounts into each person’s glass moving clockwise around the table. Remember to pour the wine for the host last.

10.   Give the bottle a slight twist of the wrist, count clockwise when finishing each pour to prevent dripping. You should always have a serviette in your non-pouring hand to wipe the bottle of drips after each pour

11.   Always pour the wine with the glass on the table and try to avoid contact between bottle and glass

12.   After all guest have been served, place the bottle to the right of the host with the label facing the host

13.   Keep an eye on the table and replenish glasses as needed

  

FORTIFIED WINES:

These are wines to which alcohol is added whether during or after fermentation.

The popular fortified wines are: -

v  Port – It can claim to be the world’s greatest fortified wine. It’s from Portugal. Port is declared when the maker finds the crop good in the practical aged for 10 to 30 years before its ready for consumption. It is delicate wine

v  Cherry -It is blended and fortified wine that comes the town.

 There are two basic categories: -

 Fino and Aloroso, which both start life as a pale, dry wine but get medium or sweet wines by blending.

v  Madeira – Madeira is a one of the most versatile of fortified wine as an aperitif, soup wine, dessert wine or an after-dinner wine.

AROMARTIZED WINES

These are prepared by the addition of brandy or natural spirit and herbs ,backs, roots,fruits, flower peel quinine and other flovour.

 Examples of Aromatized wines

a)       Italian Vermouth

b)      White /Bianco Vermouth

c)       Americano

d)      Lillet