ALCOHOLIC BEVERAGES (PT. 2)

Glasswares

serve as a medium of transporting or transferring liquor from the bottle to the drinker

Tumbler

flat-bottomed glass that is basically a bowl without a stem and a foot

Stemmed

a glass that has handles or stems

Examples of stemmed glassware

coupe, margarita, tulip, nick & nora, flute

Footed

a bowl that sits directly on a base or foot

Examples of footed glassware

absinthe glass, banquet goblet, footed highball, cordial glass, brandy inhaler (snifter or balloon)

Mug

a tumbler with a side handle

Viticulture

cultivation and harvesting of grapes

Vineyard

area of land where grapes are grown for making vines

Vinification

production of wine

Winery

where wine is produced

Oenology

branch of science which deals with wine

Harvesting

processed grapes are picked from the vineyard, can be done by hand (for quality) or by machines

Sweetness, acidic nature, and flavor

determinants

Crushing and pressing

to crush the grapes in large bins or barrels to get "must"

Must

fresh juice of grapes containing seeds, solids, and skins of the grapes, this is allowed to sit in the process of making red wine to get tannins, flavor, and color

Maceration

time period for which must is allowed to sit

Pressing

the process that separates the grape juice from the fiber and other solids (must)

Free run

from grape juice

Pomace

from must

Fermentation

the action of yeast upon sugar solution breaks down the sugar into alcohol and carbon dioxide, the carbon dioxide escapes into the air and we are left with the fermented beverage

Dry wine

all sugar converted into alcohol

Sweet wine

stop before all sugar converts into alcohol

Clarification

removes any tannins, proteins, and dead yeast, we can either go for filtration or fining treatments

Aging and Bottling

aging refers to a group of reactions that tend to improve the flavor and taste of a wine