UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-01-4218472
WinesAs we know that, wines are the valuable and most stylish drinks in the beverage industries ever since, its discoveries. It is the most unfathomable substances in the history of the beverage in comparison to any other beverage industries. All of us like to have the taste of the wines at an occasional or the almost all the time of their lifes .this is the best industries ever grown up. Rest of the business might have come or face the crisis in the past, present and will face financeial meltdownness,perhaps not this industries; nobody expects to happened or will happened in the near futures.We will discuss every simple matter or the issues in these topics regarding the wines. Fermentations: fermentations is the process of adding wine yeast to fesh grapes juices to convert the natural sugar in the grapes to ETHYL ALCOHOL. In this method co2(carbon dioxide is simultaneously released making fermentations violent at 1st and slow. The yeast added in the grapes juices is 3 to 5 % or more than the percentage mentions because the more the yeast could make alcoholic % greater and fabulous taste. This process takes about 2 days and during this process the temperature is maintained between 64 degree to 77 degree forinhight. There are 2 types of yeast in fermentations they are Saccharomyces cerevisiae & Saccharomyces, refers to saccharo Another method is that the wort is cooled and then passed in to vessels where it is fermented by the yeast which attracts the sugar and converts in to crude alcohol. The result is a sort of beer-then washed and with the alcoholic strength increases up.In fermentations sugar in fruits or grain developed by germinations and malting is converted in to alcohol by the actions of the bacteria. The degree of fermentations can be controlled .co2 OR carbon dioxide is a by products and can be retained as in the case of of beers and champagnes.What can be fermented? Like grapes, fruits, Selections of the wines by the names of the grapes will always satisfy our quest to know the taste and the color of the wines and that is any wines.Those things which can be fermented cant be distilled and distilled cant be fermented. Distillations: A distillation is the process of producing the alcohol. By heating the components is separated or mashed and as the vaporizations takes places the vapors are cooled so they condense in to NEUTRAL spirits with little colors, aroma.the distiller then distils or blends neutral spirits with other alcohol and leave it to maturity or may or may not leave it for the maturated ,until the desired aromas, is achieved before the bottlings.brandy,grappa,armagnac,vodka,gin,whiskys,and many more. Distillations in which alcohol vapor is passed through the flavouring agents and cooled.it shows that spirits have absorbed the flavors.Distillations is the process of increasing the concertrations of alcohol in the beverage. There are 2 types of STILL POT STILL: Its based on alchemist alembic. It is associated with the seperations ,slow,low temperatures,distillations,as a results products contains, good propartions of congeners,in the flaviours.the 1 A complete beverage knowledge for f & b service
UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-01-4218472
pot still provides the each spirits its characters, and appeal. All heavey spirits like brandy ,malt,whisky,dark rum,tequila,calvados are the pot still. These are the earliest distillation devices (also used in the production of Brandy and Scotch). A basic pot still consists of three parts: the kettle, where the liquid mixture is boiled, the condenser, which cools down the vapors coming from the kettle, and the gooseneck, which connects the kettle to the condenser. The liquid obtained from this type of distillation is also known as single distillate, since it is processed through the still only once. Typically this liquid is processed a second time, thus producing a double distillate which is cleaner and stronger than the single distillate. Several distilleries have taken this a step further by running the distillate a third, even a fourth time through the still, obtaining a cleaner, stronger, more rectified spirit at the end of each run. Because the amount of liquid that can be distilled at one time with a pot still is limited to the size of the kettle, distillers employing this method must perform their work batch by batch, which is a very labor intensive process (the kettle must be cleaned in between batches). Wines dont get completed without the fermentations and distillations.perhaps this the process of making the wines.
column STILL: it is the continuous distillations Column Still: The continuous distillation system was created in an attempt to make the distillation process more consistent. It also reduced the amount of work required to process each batch, thus allowing for higher volumes of alcohol to be produced. A distillation column is constructed much like a vertical maze, made up of a number of horizontal trays placed at different levels throughout the column. Here the fermented liquid mixture is introduced into the column at its highest level while steam is introduced at its lowest level. As the liquid makes its way down the column, it is heated by the surrounding steam, and the alcohol in the mix is vaporized. Once it reaches the bottom of the column, the wash contains no alcohol and is removed through a release valve. The saturated steam is collected from the top of the column and is then cooled down, allowing it to condense. Depending on the type of alcohol desired, column still operators will employ several columns, each one feeding the next, each one producing a cleaner, stronger, more "rectified" spiritThere are 4 types of distillations, they are Atmospheric pressures distillations Fractional distillations Vacuum distillations, Stem distillations
2 A complete beverage knowledge for f & b service
UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-01-4218472
DECANTATIONS; Decantations simply means cleaning of the foreign particles within the bottles and letting the wines of the spirits be cleaned. DEFUCATIONS: is the process of cleanings of both the red/white wines by boling steaming method. Direct defecations: is the process of distilling of the beverage with the help of the steam. SPIRITES: spirits is a potable alcoholic beverage obtained from the distillitations of an alcohol containing liquid.in distilations all the alcohol can be separated with the presents of methylalchol and ethyl alcohol which is C2H3OH/EATHYOL from the liquid. Like vodka, gin, grappa, j& b, sambuca ALCOHOL: Alcohol is a volatile mobile fluids obtained by fermenting a liquid containing sugar, in which the strength of which can be further be increased by distillations process.methylalchol and ethyl alcohol which is C2H3OH/EATHYOL is the formula. Alcohol has 100 calories in a single unites. GRAPES: SELECTIONS OF GRAPES: WHITE WINE GRAPES Cabernet sauvignon Chardoannay Chenin blanc Geuwrzraminer Merlot Nebbiolo Pinot noir Riesling Sauvgnon blanc Syrah Albarino Pinot blanc Cheinin blanc Geuvirztramines Gerner vetttinge Marsame Muscat Pinot grigios Riesling Rosussane Sauvgnon blanc Semillions RED WINES GRAPES Zinfandel Alicante bouschet Barbera Cabernet franc Cabernet sauvignon 3 taste black current ripe lemon,pineapple apples tropical fruits lychees plums,damson prunes strawberies cheries,plums apricots,peachs gooseberies raspberries apple,pears,lychees melon,lime, lychees,mango coriander lemon,apples,pears apple,peach,appricot spices,safforn black berries,bramble spices safforn,thyme black berries& all berries
A complete beverage knowledge for f & b service
UPENDRA NEPALIMobile number +977-01-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal Alchemy the pizzeria and the authentic Italian Restaurant, thamel kathmandu, nepal+977-01-4218472
Carignanc Carmenere Cinsault Duriff Gamay noir Grenche Frignolino Malbec Merlot Mission Mourvedre Werbbiolo Petit sirah Pinot meanier Pinot noir berries,apple,lemon Primatino Sangionese Syrah Tempranillo Valdiguise Zinfandle Pintoage
all cherries,black berries cherry,strawberries strawberries cherry,strawberries rustic,fleshy,sweets dusty plums,apples,apricots all berries thyme,clove,cinnoman,black peppers black berries,cherry ninous,black fruits and black berries cherry,strawberries,black berries,red all berries black current all fruits all berries
CLASSIC RED WINE G RAPES What I consider to be the six classic red grapes are detailed here, together with further details on a number of other varieties at the foot of the page. Some of the grape varieties mentioned here, such as Cabernet Sauvignon and Shiraz, will be familiar to even the novice wine drinker. Others, however, such as Sangiovese and Nebbiolo, will be much less familiar, as outside of the regions of northern Italy where these grapes have their home they are not, as yet, extensively planted. Each profile contains information on: Spiritual home: the Old World locations where the grape has its home. Most grape varieties have just one or two locations in the Old World where they are traditionally cultivated. This section tells you where. Grown elsewhere: some grapes have found a niche in the New World, and may have gained considerable fame as a result, such as Sauvignon Blanc in New Zealand. Others are almost ubi
