Introduction to

alcoholic
beverages
 ALCOHOLIC BEVERAGES

An Alcoholic beverage may

be defined as any potable
beverage which contain
more than 1% to 75% of
ethyl alcohol in it.
 History of Alcoholic beverages-1
• Alcoholic beverages is considered as God’s choicest gifts to the
mankind.
• The old testaments in the bible gives evidence of existence of
the wine & the definite evidence of use of wines in the year
2000 B.C and in the Egypt in the year 3000 B.C as well.
• During the reins of king Jamshed in Persia viticulture
flourished.
• Later the Phoenicians from Lebanon introduced it to the
Romans and Greeks who subsequently propagated wine-
making and dedicated a god to wine
• “Lord Bacchus” and Greek god named “Dionysus” are
considered as the gods of wine .
 History of Alcoholic beverages-2
• The Greeks are credited to have introduced
viticulture to the southern France, Sicily in Italy
and northern Africa.
• The Romans planted vines in the Bordeaux as
well as the valley of Rhone, Marne and Siene
along with the German area of Mosel and Rhine.
• The Romans are also responsible for introducing
wines to the France, Hungary, Germany,
England, Italy and Spain.
Classification of Alcoholic beverages

Alcoholic
beverages

Fermented Distilled
Alcoholic Alcoholic
beverages beverages
 Fermented Alcoholic beverages
• These are prepared by the process of
fermentation, where the sugar content in the
fruit juice is converted into ethyl alcohol by
addition of yeast and carbon-di-oxide is
released as a by-product.
Examples of fermented alcoholic beverages

• Wines
( Still wines, Sparkling wines, Fortified wines &
Aromatized wines)
• Beers
( Lager, Pilsner, Porter, Ale, Stout, Cask conditioned
etc)
• Cider (made from fermented apple juice)
• Perry (made from fermented pear juice)
• Mead ( made from honey)
 Distilled Alcoholic beverages
• These are prepared by the process of
distillation of fermented mash of fruits, grains
etc.
• The fermented mash is heated up to 78
degrees centigrade where the alcohol
vaporizes and these vapours are collected,
trapped and condensed to give pure alcohol
also called as spirit.
 Examples of Distilled alcoholic beverages

• Whiskey or whisky
• Rum
• Gin
• Brandy
• Vodka
• Tequila
 Beneficial effects of alcohol.
• Several research studies have linked moderate drinking to
reduce risk of heart disease.
• Longevity is improved in moderate drinkers than in heavy
or non-drinkers.
• Instances of stroke, hypertension, Alzheimer's and artery
diseases and even common cold seems lesser in moderate
drinkers.
• Reports have suggested that sensible drinking helps
prevent or lessen the impact of diseases like digestive
disorders, depression, duodenal ulcers, pancreatic cancer,
hearing and memory loss, gallstones and diabetes.
 Harmful effects of Alcohol
• Alcohol is a Psychoactive drug and is known for its depressant
effect.
• High intake of alcohol raises blood alcohol level causing
drunkenness.
• Drunken state slows reaction speed and reduces alertness.
• Alcohol abuse causes nerve disorders, muscle cramps, speeds
up ageing, appetite loss.
• A mental dependency is also created where individuals find it to
difficult to function without alcohol as seen in other addictive
behaviors.
• Binge drinking can lead to atrial fibrillation, which increases
blood clots and strokes .
 Lecture-3 and 4
• 1.1 Definition of wines.
• Types of Wines:
• Still (red, white & rose),
sparkling/Champagne,
• Fortified Wines (sherry, port, Madeira,
marsala & Malaga)
• Aromatized wines (Vermouth).
 Definition of Wine

• Wine is an alcoholic beverage obtained by

fermenting the juice of freshly gathered
grapes in the district of origin according to the
local customs and traditions.
 INTRODUCTION TO WINE

•WINE CAN BE SIMPLY DEFINED AS FERMENTED

GRAPE JUICE
•WINES ARE CLASSIFIED INTO FOUR TYPES
•STILL WINES
•SPARKLING WINES
•FORTIFIED WINES
•AROMATISED WINES
 STILL WINES

• STILL WINES ARE THOSE WHICH DOES NOT

CONTAIN EFFERVECANCE (CO2) IN IT. STILL
WINES ARE FURTHER SEGREGATED BY ITS
COLOUR
• WHITE WINE
• RED WINE
• ROSE (PINK) WINE.
 SPARKLING WINE

• SPARKLING WINES ARE THOSE WINES IN

WHICH EFFERVENCE (CO2) IS TRAPPED INSIDE
THE BOTTLE.
• CHAMPAGNE IS ONE OF THE MOST POPULAR
SPARKLING WINE IN THE WORLD.
 FORTIFIED WINES
• FORTIFIED WINES ARE THOSE WINES IN
WHICH ADDITION OF ALCOHOL IS DONE TO
STRENGTHEN THE ALCOHOLIC PERCENTAGE.
• FAMOUS FORTIFIED WINES INCLUDE
• PORT
• SHERRY
• MADEIRA
• MARSALA.
 AROMATISED WINES
• AROMATIC AGENTS LIKE HERBS AND SPICES
ARE INFUSED IN THE WINE FOR DURATION AS
A RESULT OF WHICH THE WINE BECOMES
VERY AROMATIC IN NATURE
• THE BEST EXAMPLE OF AROMATISED WINE IS
VERMOUTH WHERE THERE ARE MORE THAN
50 DIFFERENT HERBS INFUSED IN WINE.
 Lecture 3, 4, 5 and 6
• a) Viticulture
• (Vine calendar, terroir, vine species, grape
varieties & diseases).
 Vine calendar/Cycle
• The Vine calendar or cycle can broadly divided
into five segments
• Pruning
• Bud break
• Bloom
• Veraision
• Harvest
 Pruning

• This is the season of rest and waiting. The vines

are dormant; the wines are in the barrel.
Winter, from November to March, is the season
of rain and the tule fog that forms inland. The
vines are bare of leaves. This is pruning season
when vineyard crews clip the old growth back
to selected spurs that will grow into next year’s
crop. Piles of canes lie between the rows to be
chopped and disked into the ground
Pruning
 Bud break

Bud Break signals that spring is near. Shoots grow up along

the trellis vines and thicken into canes. New leaves unfold.
Mustard plants blossom in the vineyards between the rows
and on the hills. Vineyard workers can be seen mowing and
plowing the fields to cut weeds, thin and train the shoots.
Wind machines, the tall towers with propellers on top, are
heard throughout the region, protecting the vineyards from
frost by keeping the air moving on cold nights, and
preventing the coldest air from sinking to the ground where it
can damage the vines
Bud break
 Bloom
• Bloom announces warm weather as flowers bloom on the
vines, are pollinated and the fruit is set. When the vines
begin to show leaves and grape clusters begin to develop
and ripen, vineyard workers sculpt the leaves of a grapevine
to shade the fruit from excess sun. Vines reach into the soils
to find water with growers supplementing the nourishment
with irrigation. Vineyard life is in full swing with decisions
made about thinning, irrigating, disking and crop level as
the grapes mature in full sunshine tempered by early
morning fog and late afternoon Carneros winds.
Winemakers appear to inspect the crop.
Bloom
 Veraision
• Summer is in full swing as the grapes ripen, turn
color, soften and further develop their flavors and
sugars. The grapes now take on the color they
will be when they are harvested. Chardonnay and
other white varietals turn translucent; red wine
varietals gain color. This is the critical time when
growers watch the weather anxiously, waiting for
the perfect harvest moment when the sugar/acid
balance is just right
Veraision
 Harvest
• When that perfect fall harvest moment strikes,
vineyard staff work round the clock to pick the
grapes, pack them into boxes, load them onto
tractors and unload the grapes into de-stemmers
and crushers at the wineries. Within hours of
picking, the grapes are crushed and winemaking
begins. Harvest in Carneros begins earlier, with
grapes for sparkling wine (Chardonnay and Pinot
noir) often picked in August. Depending on Mother
Nature, harvest can last into November
Harvest
 Terroir
• Terroir is a group of vineyards, or vines, from the same region, which
belong to a specific appellation sharing the same type of soil, weather
conditions, grapes varieties, and wine making savoir-faire. These
factors all contribute to giving a specific, unique personality to the
wine, much as if it were a person. All of these are necessary for
terroir. Not just one of them. ALL of them. Nowadays I often hear
terroir interpreted as a sense of place. The climate. Typically does not
constitute terroir. Not in the (true) French definition at least. A place
can be definite in its climate but not have terroir in other respects.
Plant the wrong varietal and you can even have anti-terroir. As one
winemaker friend of mine put it, “The expression of terroir can be
diminished by improper pairing or by anything that affects the plant /
soil / climate relationship: over-irrigating, improper canopy
management, improper fertilization techniques… the list goes on. Bad
vineyard management and bad winemaking erase terroir.”
•
 Vine species
• There are two major vine species known for
wine making as follows

• Vitis Vinifera

• Vitis Labruska
 Vitis Vinifera

• The vine species that produces over 99

percent of the worlds wines today, it is native
to Europe as well as East and Central Asia.
Vitis vinifera has been planted all over the
world. There are estimated to be thousands
of varieties of this species, some of the best
known being Cabernet Sauvignon, Merlot,
Pinot Noir, Riesling, Zinfandel, Cabernet Franc
and Chardonnay.
 Vitis Labruska
• One of the main North American vine species, Vitis
labrusca is found primarily in Canada and the
northeastern United States, although some grapes of
this species are grown in South America. The Concord
variety is the best known, followed by the Catawba,
Niagara and the Delaware. Grapes from this species
have a pronounced muskey, grapey, foxy quality. Blue
Sky Vineyard currently has one species of Vitis labrusca
growing in our vineyard, the Niagara. We produce
Concord wine and Catawba wine as well, with imported
juice from New York State.
 Grape varieties
• There are two types of grapes which are used
for manufacturing of wines.
• White Grapes
• Red Grapes
 TYPES OF WHITE GRAPE

• CHARDONNAY
• SAUVIGNON BLANC
• REISLING
• GEWURZTRAMINER
• CHENIN BLANC
• VIOGNER
• SEMILLON
• MUSCAT.
 CHARDONNAY

• CHARDONAY:- CLASSIC GROWING AREAS

INCLUDE BURGANDY AND CHAMPAGNE IN
FRANCE.IT IS ALSO CULTIVATED SOUTHERN
FRANCE,CALIFORNIA,OREGON STATE AND
NEW-YORK IN U.S HUNTER VALLEY IN
AUSTRALIA STELLENBOSCH IN SOUTH AFRICA
AS WELL AS MARLBROUGH IN NEW-ZEALAND
AND TOSCANA IN ITALY.
 CHARDONNAY
• THIS GRAPE IS CALLED AS KING OF THE WHITE
GRAPES
• THE WINE MADE FROM THIS GRAPE ARE MEDIUM
TO FULL BODIED
• THE WINE MADE FROM THIS GRAPE RETAIN
ENOUGH ACIDITY AND IS CRISP AS WELL AS FRESH
• THE WINE MADE FROM THIS GRAPE EMOTES
INTENSE FLAVOUR OF RIPE APPLES.
• FAMOUS WINE OF CHABLIS IS MADE FROM THIS
GRAPE.
 SAUVIGNON BLANC

• SAUVIGNON BLANC:- CLASSIC GROWING

AREAS INCLUDE BORDEAUX AND LOIRE
VALLEY IN FRANCE,MARLBROUGH IN NEW-
ZEALAND,WASHINGTON AND CALIFORNIA IN
U.S, STELLENBOSCH IN S. AFRICA,MAIPO AND
CASABLANCA VALLEY IN CHILLE AND TOSCANA
IN ITALY.
 SAUVIGNON BLANC
• THE WINES MADE FROM SAUVIGNON BLANC
ARE FRESH,CLEAN AND FRUITY. THEY ARE
MEDIUM-BODIED WITH MEDIUM FLAVOUR
INTENSITY OF GREENFRUITS LIKE GOOSE
BERRY AND GREEN PLUMS.
 REISLING

• REISLING:-CLASSIC GROWING AREAS INCLUDE

MOSEL AND RHINE IN GERMANY, ALSACE IN
FRANCE, CALIFORNIA AND WASHINGTON IN
U.SAND SOME PARTS OF SOUTH AUSTRALIA.
 REISLING
• THIS TYPE OF GRAPE IS MOSTLY USED FOR
MANUFACTURING SWEET WINES
• NEW WORLD REISLINGS ARE USUALLY
IDENTIFIED AS “LATE HARVEST OR BOTRYTIS”.
 GEWURZTRAMINER

• GEWURZTRAMINER:- CLASSIC GROWING

AREAS INCLUDE ALSACE IN FRANCE AND
TRENTINO IN ITALY. OTHE AREAS INCLUDE
NEWYORK,CALIFORNIA AND WASHINGTON IN
THE U.S
• WINES MADE FROM THIS GRAPE HAS THAT
UNMISTAKABLE TOUCH OF CINNAMON AND
DISTINCT AROMA OF LYCHEE NUTS.
 CHENIN BLANC

• CHENIN BLANC:- LOIRE VALLEY IN FRANCE IS

THE CLASSIC GROWING AREA IN FRANCE,
OTHER AREAS INCLUDE CALIFORNIA IN U.S
AND IS ALSO CULTIVATED IN SOUTH AFRICA
WHERE IT IS CALLED AS ‘STEEN’.
 CHENIN BLANC
• WINES MADE FROM CHENIN BLANC ARE
USUALLY LIGHT IN BODY AND FLAVOUR
INTENSITY WITH DELICATE FLAVOURS THAT
EXHIBIT MELONS, HONEY WITH NUTTY
OVERTONES.
 VIOGNER
• SOUTHERN RHONE VALLEY IN FRANCE AND
CALIFORNIA IN U.S ARE THE AREAS WHERE
THIS GRAPE IS MOSTLY CULTIVATED.
• THE WINES MADE FROM THIS GRAPE
EXPLODE WITH EXOTIC FLAVOURS OF FRUITS
LIKE MANGO, PEACH AND PAPAYA .
• WINES MADE FROM VIOGNER ARE USUALLY
DRUNK YOUNG.( without maturing)
 SEMILLON

• SEMILLON:- THE CLASSIC GROWING AREA FOR

SEMILLON IS BORDEAUX IN FRANCE AND THE
OTHER AREAS INCLUDE CALIFORNIA AND
WASHINGTON IN U.S, AS WELL AS HUNTER
VALLEY IN AUSTRALIA.
 SEMILLON
• THE WINES MADE FROM THIS GRAPE ARE
USUALLY DRY WHEN BLENDED WITH
SAUVIGNON BLANC.
• SEMILLON IS THE GRAPE FROM WHICH THE
FAMOUS SWEET,PRIZED SAUTERN WINE OF
“CHATEAU-DE-YQUEM” IS MADE.
 MUSCAT

• MUSCAT:- THE CLASSIC GROWING AREAS FOR

MUSCAT ARE ALSACE,RHONE AND MIDI IN
FRANCE SOUTHERN PORTUGAL MOST PARTS
OF ITALY,GREECE AND THE NEW GROWING
AREAS INCLUDE VICTORIA IN
AUSTRALIA,CALIFORNIA IN U.S.
 MUSCAT
• MUSCAT GRAPES ARE FAMOUS FOR MAKING
SWEET WINES AROUND MEDITERRIAN BASIN.
ALTHOUGH DRY VERSIONS OF MUSCAT CAN
ALSO BE FOUND
• THIS IS THE FAMOUS GRAPE FROM WHICH
THE FAMOUS SPARKLING WINE OF ITALY
“ASTI-SPUMANTE” IS MADE.
 TYPES OF RED GRAPES

• CABERNET SAUVIGNON
• MERLOT
• PINOT NOIR
• SYRAH
• ZINFANDEL
• NEBBIOLO
• GAMAY
• PINOT MEUNIER.
 CABERNET SAUVIGNON

• THE CLASSIC GROWING AREAS INCLUDE

BORDEAUX IN FRANCE ESPECIALLY MEDOC
AND GRAVES,NORTHERN AND CENTRAL ITALY
THE NEW GROWING AREAS ARE CALIFORNIA,
WASHINGTON,TEXAS IN U.S, PENEDES RIBERA
DEL DUERO IN SPAIN,MAIPO VALLEY IN CHILE
AND MENDOZA IN ARGENTINA.
 CABERNET SAUVIGNON
• THIS IS THE GRAPE RESPONSIBLE FOR THE
GREAT BORDEAUX WINES LIKE “CHATEAU
LAFITE ROTHSCHILD”, “CHATEAU MOUTON
ROTHSCHILD” “CHATEAU LATOUR”,
“CHATEAU MARGAUX”.
• THE WINES MADE FROM THIS GRAPE ARE OF
MEDIUM TO HIGH ACIDITY WITH INTENSE
BLACK CURRENT FLAVOUR.
 MERLOT

• THE CALSSIC GROWING AREAS INCLUDE

BORDEAUX IN FRANCE ESPECIALLY POMEROL
AND ST.EMILLON ,NORTHERN AND CENTRAL
ITALY THE NEW GROWING AREAS ARE
CALIFORNIA, WASHINGTON, IN U.S, MAIPO
VALLEY AND RAPEL IN CHILE .
 MERLOT

• MERLOT IS ONE OF THE IMPORTANT

BLENDING GRAPE FROM POMEROL DISTRICT
OF BORDEAUX.
• THIS GRAPE CONTRIBUTE 95% OF THE BLEND
IN THE GREAT WINE OF “CHATEAU PETRUS”
• MERLOT PRODUCES SOFTER,SMOOTH AND
FRUITER WINE.
 PINOT NOIR

• THE CLASSIC GROWING AREAS INCLUDE

BURGANDY AND CHAMPAGNE IN FRANCE THE
NEW GROWING AREAS INCLUDE
CALIFORNIA,OREGON AND NEWYORK IN U.S
MARLBROUGH IN NEW ZEALAND TOSCANA
AND ALTO-ADIGE IN ITALY.
 PINOT NOIR

• PINOT NOIR PRODUCES AN WINE OF MEDIUM

INTENSITY OF FRUTINESS HIGH ACIDITY FOR
FRESHNESS AND AROMAS OF RED BERRY OR
CHERRY .
 SYRAH
• THE CLASSIC GROWING AREA IS RHONE
VALLEY IN FRANCE. THE NEW GROWING
AREAS ARE VICTORIA AND HUNTER VALLEY IN
AUSTRALIA WHERE IT IS CALLED AS SHIRAZ.
WASHINGTON AND CALIFORNIA IN U.S WHERE
IT IS CALLED AS SIRAH AND TOSCANA IN ITALY.
 SYRAH

• THIS IS FULL FLAVOURED GRAPE KNOWN FOR

PRODUCING STRONG, STURDY WINES OF
DEEP PURPLE COLOUR CAPABLE OF AGEING
FOR YEARS
• THE GRAPE OFFER DARK PLUM AROMAS AND
A PEPPERY SPICINESS ON PALLATE.
• THIS GRAPE IS RESPONSIBLE FOR THE GREAT
WINES OF “HERMITAGE” AND “COTE ROTIE.”
 ZINFANDEL

• THE CLASSIC GROWING AREA IS CALIFORNIA

IN U.S AND THE NEW GROWING AREAS ARE
BRAZIL AND SOUTH AFRICA.
 ZINFANDEL

• THIS GRAPE PROVIDES HUGE AMOUNT OF

RIPE BERRY FLAVOURS AND LOTS OF SUGUR
FOR SWEETNESS AND ALCOHOL
• IT IS ALSO FAMOUS FOR PRODUCTION OF
LIGHT BLUSH OR PINK WINE CALLED WHITE
ZINFANDEL
• WINES PRODUCED ARE FULL BODIED WITH A
WOODSY WILD BERRY CHARACTER.
 NEBBIOLO

• THE CLASSIC GROWING AREA IS PIEMONTE

ITALY AND THE NEW GROWING AREAS ARE
LIMITED QUARTERS OF CALIFORNIA IN THE
U.S.
• THIS GRAPE IS USED TO PRODUCE “BOROLLO”
WINE WHICH IS DESCRIBED AS THE KING OF
THE WINE AND THE WINE FOR THE KINGS.
 NEBBIOLO

• NEBBIOLO PRODUCES FULL BODIED WINE

WHEN YOUNG HAVE HIGH LEVELS OF TANNIN
TO EVOLVE INTO ELEGANT, VELVETTY SMOOTH
WINES WITH FLAVOURS OF RIPE AND DRIED
FRUIT,OVERTONES OF TEA, AND DISTINCT
AROMAS OF TAR AND LEATHER.
 GAMAY

• THE CLASSIC GROWING AREAS ARE

BEAUJOLAIS IN FRANCE AND THE NEW
GROWING AREAS ARE CALIFORNIA IN THE U.S.
• THE WINES PRODUCED FROM THIS GRAPE
ARE EXTREMLY LIGHT BODIED AND FRUITY IN
NATURE MADE FROM CARBONIC
MACERATION.
 GAMAY

• THE WINES MADE FROM GAMAY ARE INTENSE

IN FLAVOUR.MOST OF THEM ARE LOW IN
TANNIN AND LIGHT , FRESH AND FRUITY
• THESE WINES ARE PERFECT FOR OUTDOOR
BARBEQUES, PICNIC AND SUMMERTIME
DRINKING.
 PINOT MEUNIER

• THE CLASSIC GROWING AREA IS CHAMPAGNE

REGION IN FRANCE
• THIS IS ONE OF THE IMPORTANT GRAPE USED
IN MANUFACTURING CHAMPAGNE ALONG
WITH PINOT NOIR AND CHARDONNAY.
 Phylloxera Disease
• In the mid nineteenth century, the American
vine; vitis labruska was shipped to Europe as a
part of general program of plant exchange. It
was not realized at the time that various plant
diseases could be shipped along with the plant
material, among these diseases/insects was
phylloxera which was unknown in Europe.
 Phylloxera Disease
• The American vine had developed immunity
to these insects but when the vines were
planted in France, the phylloxera rapidly
multiplied and spread on existing European
Vinifera vines as a result of which the wine
industry faced a lot of problem.
 Lecture 9,10,11 and 12
• Vinification
• (Manufacturing process, elements of wine &
faults in wines).
 Manufacturing process of wine
• GRAPE HARVESTING
• DESTEMING
• PRESSING
• COLLECTION OF JUICE, SETTLING AND
RACKING IN FERMENTATION TANK.
• ADDITION OF YEAST
• PROCESS OF FERMENTATION TAKES PLACE
• MATURING/AGEING IN OAK CASK.
 Manufacturing process of wine
• BLENDING TANK
• CLARIFICATION BY CENTRIFUGE, ISINGLASS,
ALBUMIN AND OTHER AGENT
• FILTERATION BY CELLULOSE PADS
• BOTTLING
• LABELING
• BOTTLE AGEING.
 Manufacturing process of White wine

• SAME AS ABOVE SLIDES THE SKIN OF THE

GRAPES ARE REMOVED FROM THE JUICE
BEFORE FERMENTATION NOT ALLOWING THE
COLOUR TO BE IMPARTED TO THE WINE.
• IT IS POSSIBLE TO MAKE WHITE WINE BY
USING RED GRAPE IN ABOVE MENTIONED
MANNER.
 Manufacturing process of Red wine
• SAME AS WHITE WINE ONLY DIFFERENCE
BEING THAT THE SKIN OF RED GRAPES ARE
ALLOWED DURING FERMENTATION SO THAT
THE COLOUR IS IMPARTED IN THE WINE.
• FOR MAKING RED WINE RED VARIETY OF
GRAPE IS A MUST.
 Manufacturing process of Rose’ wine
• ROSE’ WINE IS MADE IN THE SAME MANNER
AS THAT OF RED WINE BUT THE SKIN OF THE
RED GRAPE IS ALLOWED DURING
FERMENTATION FOR A LIMITED PERIOD OF
TIME TILL THE DESIRED PINK COLOUR IS
IMPARTED AND THAN REMOVED.
 Elements of wine
• There are five basic elements worth
understanding once you’re ready to taste a
wine and, believe it or not, only two of them
require your actual sense of taste. The five
elements are acidity, sweetness, alcohol,
tannin and finish.
 Sweetness
• Sweetness is your subjective measure of how sugary the
wine is and is normally experienced at the tip of your
tongue. The winemaking process primarily happens when
yeast introduced to grape juice munches away at the
natural sugars in the juice and yields that familiar
byproduct, alcohol. Ironically, the alcohol produced by the
yeast then kills the yeast just before the yeast consumes all
the sugar, leaving behind varying amounts of sugar which
you taste with the tip of your tongue. Very little sugar, we
call “extra dry” (or in the case of sparkling wine, “brut”).
Lots of sugar is referred to as “very sweet” , with three or
four levels of sweetness in between.
 Finish
• Finish also requires your taste buds along with that all
important wine tool, your nose. To best experience finish,
swish the wine around in your mouth for about five seconds
then swallow it, do not open your mouth, and exhale
slightly through your nose. Now concentrate on the
aftertaste. A quality wine should still be tasted at this point
even though it is no longer in your mouth. A long finish,
that is, a lasting aftertaste, is considered a very desirable
virtue and one that winemakers strive for. It is a sign of a
well-crafted wine. Sometimes the finish on a truly great
wine can last up to a minute and perhaps more.
 Acidity
• Now for those other three mysterious elements
snobby elitists (and real wine lovers) like to talk
about. While there is in fact acid in wine, the term
acidity is really another word for freshness. It is not
a flavor, but a feeling, sometimes also described as
sharpness, zip or liveliness. Too much acid content
in a wine does actually produce a flavor… sourness,
but who wants sour wine? (Vinegar costs less.) The
right amount of acidity will yield the freshness
winemakers look for.
 Acidity continued
• White grapes are naturally higher in acid than red
ones, thus white wines are generally more acidic than
reds. In fact, some red wines have virtually no acidity.
This is not considered a flaw as it simply is not the
character of red wines. On the other hand, the king of
acidity is sparkling wine, or Champagne. These wines
contain the highest acid levels and certainly are the
best examples of zippy, lively wines. Another notable
white varietal high on the acidity scale is sauvignon
blanc, particularly those from New Zealand.
 Alcohol (body)
• Alcohol also is not a flavor, but a feeling. And I’m not
talking about getting plowed from consuming too much of
it. The alcohol level in wine provides the amount of body
or weightiness that wine will have. More body does not
mean better wine. Lighter weight wines (typically white
wines) can be wonderfully refreshing and stimulating and
heavier wines (usually reds) can be equally excellent while
being massive and “chewy”. The correlation between
alcohol level and weightiness is quite consistent, so take
note of the alcohol level listed on the label and compare it
to the weight of what you experience in the bottle.
 Tannin
• Perhaps no other element is so associated with knowledge
of great wine as tannin. And no other wine best exemplifies
the nuances of tannin than cabernet sauvignon. Tannin, like
alcohol and acidity, is a sensation, not a flavor. It is that
puckering affect at the rear, outside edges of your tongue
and the adjacent gum area that many red wines produce.
Just the right amount of this puckering is deemed
perfection. The problem for winemakers is achieving that
proper level. And the problem for wine drinkers is drinking
the wine at the right moment. That moment in the case of
some 1945 Bordeaux has yet to arrive
 Tannin continued
• The best cabernet sauvignons are made with high tannin levels and are
intended to mature, or age, for anywhere from three to fifty years. When
the tannins have faded to nearly (but not quite) nothing, the subtle and
numerous fruit flavors imparted to the wine from the grapes have likely
meshed together into their ideal complexity, creating that particular
wine’s flavor peak. Of course, wait too long and the wine will have
passed its peak. How do you know when the wine peaks? You don’t. You
must rely on your experience and that of others. It is notable that in
recent years many winemakers have recognized that most consumers
buy wine to drink immediately and therefore have crafted their cabernet
sauvignons to mature much more quickly; in one or two years. These can
be excellent and are worth finding. Although cabernet sauvignon is the
king of any tannin discussion, other popular reds that can be significantly
influenced by tannin include merlot, red zinfandel, shiraz
 Wine faults
• Visible faults
• As a rule, wine should be clear, and free from any haziness. A visible haze in wine may be an
indication of poor stabilization or fining, which has led to yeasts or other residues remaining in
the wine. This will be a very fine, persistent haze, and is not to be confused with sediment or
precipitates, which slowly fall to the bottom of the bottle. Sediment is in fact sometimes seen as a
positive thing, as it is a sign that a wine has received little or no filtration, preserving as much of
the wine's character and as many flavour compounds as possible. It may also indicate a degree of
bottle-age.

• Although sediment is most commonly found in red wines, unfiltered white wines may also throw
a sediment of harmless tartrate crystals (resembling tiny grains of glass or frost). These are most
common in sweet wines, or other unfiltered whites, especially when they have been stored
chilled for a period of time. Sediment can be removed by allowing the wine to settle and then
decanting, or by gentle filtration through a wine strainer.

• Bubbles are another fault which may be detected visually. Visible, persistent bubbles in what
ought to be a still wine, may indicate that the wine has undergone a secondary fermentation after
bottling, and will usually be accompanied by an unpleasant flavour. However, a few wines such as
Vinho Verde are deliverately bottled with a very slight sparkle.
 Wine faults
• Smellable faults
• Your nose is the most useful tool for detecting faults in wine, as most wine faults will
result in some kind of perceptible aroma. The four most common faults to be detected on
the nose are:
• Cork taint: This is caused by a chemical (TCA) that can occur naturally in cork bark which
leads to contamination of the wine. A wine which has become 'corked' will have an
unmistakably musty smell, similar to mould or damp. The wine is unfortunately
irretrievable, and the odour only gets worse with exposure to the air. One point to note is
that traces of mould on the outside of a cork may be a result of damp cellaring conditions
(good for maintaining an effective seal where traditional corks are concerned), and is not
necessarily an indication that the wine inside is corked, so always rely on your nose!
• Oxidation: This is when a wine has been allowed to react with oxygen, possibly due to
unsuitable storage conditions or a faulty closure allowing air to enter the bottle. The wine
will have a stewed prune or sherry-like aroma, and may also have developed a brownish
appearance. A small degree of oxidation is to be expected for many older wines (such as
aged red Bordeaux or Rioja), but is undesirable in young wines, in which fresh fruit
flavours and vibrant colour are important.
 Wine faults
• Acetic acid: In simple terms, the smell of vinegar. A small amount of acetic acid
is nearly always present in wine, as it is a natural by-product of the
fermentation process. A vinegary smell or taste is common in wine which has
been left open for a few days, especially if stored un-refrigerated. However, any
acetic characteristics should be virtually imperceptible from a newly opened
bottle. A strong smell or taste of vinegar may suggest the presence of bacteria
or active yeasts in the wine.
• Sulphur: Sulphur dioxide has been used in winemaking for centuries for
sterilising barrels and for killing yeasts, hence helping maintain the freshness of
a wine once bottled. Provided its use is carefully managed in the winery, only a
slight sulphurous odour, redolent of eggs or struck matches, will ever be
noticeable in a wine, but occasionally it may be unpleasantly strong. The smell
is usually most prominent in white wines, especially those sealed with
screwcaps or other synthetic closures which preserve aromatic compounds very
effectively. Mild sulphurous odours can often be reduced with exposure to air or
by aggressive swirling of the wine.
 Wine faults
• Tasteable faults
• It is rare to experience wine faults which are
only detectable on the palate, the vast
majority of faults having already come to light
with a good sniff of the bouquet. The wine's
flavour or texture will usually only serve to
confirm what is suggested by the smell.
 Lecture 13, 14, 15, 16, & 17
• Fortified Wines (Production & types).
• Sherry (Solera system)
• Port
• Madeira (estufagem)
• Marsala
• Malaga
 Sherry

• Sherry is produced in southern spain in the

region of Jerez.
• It is mostly manufactured using ‘Palomino’
grapes, but ‘Muscatel’ and ‘Pedro Ximinez’
grapes are also used.
• Sherry comes from the triangular areas of the
province of Cadiz, Sanlucar de barrameda and
el pureto de santa maria.
 Sherry
• After fermentation of palomino grape juice all sherries are
dry white wines with 12% to 15 % alcohol. This new wines
are stored in 225 liters barrel until the month of January
after which they are fortified to above 14.5% alcohol &
stored in sherry cask known as ‘Botas’.
• In the botas, a dense white frothy layer of yeast forms on
the surface of the wines which is called as ‘Flor’. Such
wines are further fortified to about 15.5% alcohol and are
called as ‘Fino’.
• Fino sherry is very pale and delicate, having been
protected from oxidation by layer of flor
 Sherry
• The wines which does not show Flor are
refortified to 17.5% alcohol & are called as
‘Olorosos’.
• As the ‘Olorosos are not protected from
oxidation they are darker and heavier than
finos.
• At this time both the finos and Olorosos are
unblended wines made from current vintage
and are called as ‘Anadas’
 Solera System
• Once the Anadas are classified, they are
placed in the solera- the blending system
devised to age sherry and to ensure a
consistent quality & style.
• Each category of sherry has its own solera;
which is a network of large 500 liters barrels
all filled 2/3rd’ through which wine passes
during the aging process. The solera consists
of several rows of barrels stored in tiers.
 Solera System
• The bottom row, called Solera represent the oldest
blend of wines in the system from yester years
• The top layer is filled with Anadas (new) wine
• Whenever the producer wishes to bottle a sherry only
1/3rd’ of the wine is removed from each barrel in
Solera (bottom) tier
• To replenish the wine in the bottom tier, wine is drawn
from the tier above it.
• Similarly to replenish wine from the middle tier, wine is
drawn from the top Anadas (new) tier.
 Solera System
• This solera system provides for a consistent
style & flavor, consistent quality, maturation of
young wines as it takes on the characteristics
of the old wine and the rejuvenation of the
older wines by addition of younger wines.
• Once the wines have been blended by the
solera process, they are assembled in the
‘CABECCO’ -the final blend
 Solera System
• Should you see on a bottle of sherry a solera
date on it (e.g.- “Solera 1872”), this is the
oldest wine in the solera and even today few
molecules of that wine may be present in the
bottom barrel.
 Types of Sherry
• Fino:- A pale very dry and delicate with 15.5% alcohol,
released at about 5-10 years of age.
• Manzanilla:- A fino from the cool climate of costal port
town of sanlucar de barrameda. It is said to have taken
the salty tang from the sea-breeze and is also very dry.
• Amontillado:- Slightly fuller and darker, with a nutty
flavor & just the slight hint of sweetness. Amontillado
begins as a fino,but losses its flor due to extended
ageing in the barrel. Realesed at about 15 years of age
with 16% to 18% alcohol strength.
 Types of Sherry
• Olorosos:- Full bodied rich & dark but not sweet
and upto 20% alcohol. Oloraso are intensly
powerful on pallate and aromatic on nose.
Some olorasos are more than 100 years old.
• Palo Cortado:- A rare sherry like amontillado
starts life as fino but loses flor quickly. Palo
Cortado should have the nose of an amontillado
and the flovor & color of an oloroso.It contains
about 18% to 21% alcohol.
 Types of Sherry
• Cream sherry:- Very sweet inferior Oloraso
made by blending soleras of Pedro Ximinez &
Moscatel grape, often with addition of sweet
grape concentrate calle as “DULCE”.Less sweet
cream sherry is sometimes called “amoroso”.
• Pedro Ximenez:- This is a dark brown, very
sweet and viscous sherry, made exclusively
from Pedro Ximinez grape.
 Port
• It is the famous fortified wine from the
country of Portugal.
• Port comes from the region of Oporto
especially from the Douro region of Portugal.
• Port is made by transferring fermented wine,
having alcoholic strength of 6% to 7% to pipes
(Cask) containing “Aguardente”(grape brandy)
that has 77% of alcohol.
 Port
• The ratio of wine to brandy 440 liters to 110
liters and the final product range between 18%
to 20% in alcoholic strength.
• In olden days the port was shipped from Portugal
to England in Pipes of around 550 liters capacity.
• In the year 1914 Portuguese and british signed a
law which stated that Vintage Port may only be
sold in bottles and must bear seal of origin from
the ‘Douro” region.
 Manufacturing of Port
• The grapes are crushed in Lagares which
measures 18 sq ft. after the feet of the workers
are inspected for cleanliness, crushers are set to
the task of crushing the grapes by foot. The
‘Manta’ which consists of the skin contains the
pigments which are important to maintain the
color of the port wine. This wine consist of 6% to
7% of alcoholic strength and is then transferred
to the pipes containing the ‘Aguardente’.
 Types of port
• Tawny
• Indicated age twanies
• Colheita
• White
• Ruby
• Crusted
• Vintage character & super premium or Reserva Ruby
• Single Quinta
• Late bottled vintage
• Vintage
 Tawny
• The majority of the twanies are three years
old & made by lighter style techniques to give
a less expensive, high volume product.
• Commercial twanies are made by using red
wines with less color extraction or by blending
red port wine to white port wine.
• The true high quality of tawny port is generally
aged for a period of 6 years in cask before
release.
 Indicated age twanies
• There are four products available in this category of twanies
• Ten years old
• Twenty years old
• Thirty years old
• Forty years old
• The wines are made from blends of vintage and the indicated
age is the average age of the wines used for each type. This
average age is an Quality indicator set by I.V.P (Institute de
vino de porto).
• They are one of the most elegant port wines and must carry
date of bottling on the lable.
 Colheita
• Colheita is an aged tawny from a single
vintage the Colheita wines are legally aged in
cask for a period of minimum 7 years to 50
years.
 Ruby
• Ruby port is an affordable blend that spends
up to 3 years in stainless steel or wood before
it is bottled.
• Sweetness, spiciness and fruit are present in
both the nose as well as the taste of the wine.
 White port
• White port are made in both semi-dry and
sweeter styles with the sweetest being labeled
‘Lagrima’. The grape used for these wines is
Malvasia.
 Crusted Port
• Crusted ports are blended wines botteled
early. They are dark, powerful in their youth,
they share some of the characteristics of
vintage port and should always be decanted
when served.
 Vintage character & super premium or
Reserva ruby
• These quality blended ports are aged 4-6 years
but they are usually made with less
maceration time than vintage port. They’ve
more body and fruit than tawny but less
concentration of flavors than vintage port.
 Single quianta
• True single quianta port is made from the
grapes of one vineyard and may be vintage or
non-vintage. Single quianta products often
wait for few years after bottling to release the
wine so that it is ready for consumption
immediately.
 Late bottled Vintage
• This type of port is from single vintage bottled
between July1 of the forth year and December
31 of the sixth year after the vintage.
• Late bottled vintage port has been racked
more often than vintage port and therefore
has less sediments.
 Vintage Port
• Vintage port is the rarest and the most expensive of
styles made. Only the finest of vineyards sites and
grapes are used.
• The wines must be bottled between July1 of the
second year and June 30 of the third year after harvest.
• Vintage port is bottled young, when the wine is
opaque, dark purple colored with a very high tannin
and fruit concentration.
• Over the years in bottle the tannin forms sediments,
hence the wine should be decanted before serving.
 Madeira
• Famous fortified wine from Portugal along
with Port wine.
• Manufactured on the scenic Island of Madeira
which measures 57 kms long and 23 kms wide.
• The island is made up of mineral rich clay top
volcanic soils.
• Madeira is supposedly the longest lived of all
the wines
 History of Madeira
• Prince Henry claimed the island of Madeira in
the year 1420.
• The early settlers on this island started to clear
the forest to make space for cultivation of
crops like grains, sugarcane etc.
• The vines were introduced to this island from
the mainland of Europe and Africa.
 History of Madeira (conti)
• With the trade flourishing, British merchants
established their presence in Madeira and by
late 1700’s their ships had the exclusive rights
to transport Madeira to Americans, west indies
and England in exchange of imported goods.
• The demand for Madeira was so great that in
1768 the area was demarcated and quality
controls were established to prevent the
blending of inferior wines.
 History of Madeira (conti)
• During the mid 18th’ century the technique of
fortifying the wines to better with stand travel
began.
• Estufas (heated vats) started to be used.
• Like port wine the Madeira production and
exportation is governed by its own agency
called as ‘Institute de vino de Madeira’
 Grapes used for Madeira
White Red
• Terrantez Tinta negra mole
• Bastardo Tinta de Madeira
• Verdelho Verdelho Tinta
• Bual Malvasia Roxo
• Malvasia
 Production of Madeira
• Grapes are de-steamed and small amount of Carbon di
oxide is added . The grapes are further pressed and then
the alcoholic fermentation is usually controlled in cooler
climate to reduce the volatile acidity.
• After the fermentation the ‘Lees’ are pressed to give
inexpensive wine called as ‘granel’
• The best Madeira wine is aged in Canterios (cask- 600 ltr)
for 2 decade.
• The major difference was made by estufa method, heating
the wine for three months in a estufa, will give the same
nutty character that would take couple of years in cask.
 Production of Madeira
• The fermentation is halted by addition of
‘Aguardente’ by transferring the base wine
into cask containing the grape brandy. The
percentage of Aguardente varies depending
on the style of wine. It ranges from 9% for the
dry wine to 20% for the sweeter style. The
wine can also be sweetened by addition of
product called ‘Abafado’ or ‘Surdo’ or
‘caramel’.
 Production of Madeira
• The levels of sugar in Madeira are expressed in
terms of the ‘Baume scale’
• Very dry- 0 to 0.5 Baume
• Dry- 0 to 1.5 Baume
• Medium dry- 1 to 1.25 Baume
• Medium sweet- 2.5 to 3 Baume
• Sweet- Above 3.5 Baume.
 Styles of Madeira
• Vintage
• Extra Reserva
• Reserva Velha, old reserva or special reserve
• Seleccionado, finest choice or selected
• Reserva old or reserve
• Rain water
• Granel
 Vintage Madeira
• This finest style is sourced from single year harvest and
aged for a minimum of 20 years in Canterios after which
it is transferred to bottles containing 25 Ltrs.
• To best appreciate Vintage Madeira the wine should be
opened and decanted few hours before service
• The Vintage Madeira is never made from estufa method.
Only Canterio method is used and are aged for 20 years.
• Unopened wines can last for a century, while an opened
bottle of Vintage Madeira can be enjoyed for month.
 Extra Reserva Madeira
• This wine is aged for 15 years before released.
 Reserva Velha, Old Reserve or Special
Reserve
• This wine is aged for 10 years before released.
 Reserva, Old or Reserve
• This wine is aged for 05 years before released
and is made by combination of estufa and
Canterio method.
Seleccionado, Finest choice or Selected
• This wine is aged for 03 years before released
and is made by estufa method. The wine is
most often aged in Tank.
 Rain water
• A wine of gold color and good quality.
 Granel
Over the third of total production of Madeira is
this bulk wine called Granel.
This wine’s color is adjusted by caramel and is
sold after one and half years.
 Conclusion
Madeira is best appreciated when served in a
small glass ( 2 to 3 Fl.Oz).
The drier version are served chilled where as the
sweeter and vintage maderias are served at
room temperature.
The finest maderias are served as an aperitifs
with a soup, appetizer or the sweeter version
can be served with dessert.
 Marsala
It is the name of the wine produced in the region
surrounding the Italian city of Marsala in the western
Sicily.
Marsala wine has Denominozione di origine Controllata
status Or D.O.C Status.
Marsala wine was originally fortified with ethyl alcohol so
that it withstands the long sea journey, but now a days is
done because of its popularity in the foreign market.
The introduction of Marsala to the world is credited to
English wine trader named “John wood-house”.
 Marsala
In 1773, Mr. Wood house landed in the port of
Marsala& discovereda local wine which
resembled the popular wines from Spain and
Portugal. This fortified winefrom Marsala was
made by a process called Perpetum which is
similar to Solera system used in Sherry.
Mr. Woodhouse recognized that the in-
perpetum process raised the alcohol level.
 Marsala
Marsala wine is produced by using Grillo, Inzolia
and Cattarato white grapes. The wine is
characterized by its fairly intense amber color
and complex aromas.
Marsala wine are further classified as follows
 Marsala
Marsala wine are further classified as follows

• Fine- It is aged typically les than 1 year

• Superiore- It is aged for at least 2 Years.

• Superiore Riserva- It is aged for a minimum of 4 yrs.

• Vergine e/o soleras- aged for 5 yrs.

• Vergine e/o soleras stravecchgio- is aged for 10 yrs and above.

 Marsala
Service:-
Marsala is traditionally served as an aperitif
between 1st’ and 2nd’ course, but can also be
served as an Dessert wine.