Posgrado En Gestion Hotelera

Alcoholic Beverages Classification

Wine is defined as the fermentation of grape juice. Through the fermentation the yeast transforms the natural sugar of the juice in Alcohol volume and CO2.

Viticulture: The art of cultivating a vine (vine caring)
Vinification: The art of producing wine (wine making)

Grape (red/white) + crush (yeast + natural sugar) = fermentation = Alcohol + CO2

1.White wine = white or red grape. If red grape is used we must avoid the skin maceration
2. Red wine = red grape. Allow the skin maceration to desired colour.
3. Rose wine = red grape. Allow skin maceration to desired colour. Shorter period than for
red wine

Maceration: Process of extracting maximum taste and colour (alcoholic liquid used)
Infusion: Process ofextracting maximum taste and colour through heat.

4. Fortified wines = Base Wine + alcohol. This method is called fortification (reaches and alcohol volume of 15%-22%)
Spain: Vino Fino / Jerez / Sherry
Portugal: Oporto /Madeira

5. Sparkling Wine= Base Wine + CO2. The methods used for adding “Bubbles” varies, depending of wine area of production and type of wine.
Traditional Method/ Method Champanoise = Second Fermentation in the bottle.

Italy: Spumante
Germany: Seckt
Spain: Cava
Champagne: Champage region.
Cremant: Any other region in France.

6. Aromatized wines = Wine + alcohol = fortified wine + maceration of alpine herbs.
Also known as vermouths.
Italy: Martini, Cinzano
France: Noilly Prat, Dubonet

7. Spirits= Distillation of a single product(alcoholic liquid) distillation process: concentrate alcohol volume. Distillation cycles vary depending on type of beverage and area of production.

8. Liquors= Spirits + Maceration of varies ingredients (fruits / zest / coffee / chocolate...)



9. Beer- Fermented Barley’s (cereal) Juice

Types of beer

Depending on the roasting of the Malt:

* Lager – German word meaningto preserve
* Ales – light brown –no gas
* Bitter – Brown and sparkling
* Stout – Black – creamy beer – Guinness
* Lambic
* Alcohol free beer – 0,0 – Only San Miguel makes 0,0
* Wheat beer (Same process using different cereal)

10. Anis and Bitters (liquors using one single ingredient for fermentation base and maceration)

Anis StarBitters (uses aromatic herbs / roots / fruits…)

Classification of Beverages Aperitifs and Digestives

APERITIFS

An aperitif is a drink taken before a meal for the purpose of stimulating the appetite.

Dry Sherry, Dry Port, Champagne, Vermouth or a simple glass of dry white wine also make excellent aperitifs.

DIGESTIVES

Digestive is a drink taken after a meal.

Bitters and alsoAniseed were taken for their therapeutic and digestive properties.
Also included as digestives are spirits and liqueurs.

VERMOUTHS

The alcoholic content of Vermouth is between 16º and 18º and is served either neat or with soda water, ice cubes and the zest of a lemon or orange.

BITTERS

The alcoholic content varies from 17º to 30º. The exceptions being Fernet Branca, Underberg andAngostura which have a higher content.

Bitters are served neat or with plain/soda water, often with ice cubes, a slice of orange or the zest of a lemon.

ANISÉS – ANISEEDS

Aniseed must not be kept in coolers or refrigerators as they will turn cloudy.

The alcohol content of aniseeds varies from 40º to 45º.

Aniseeds are usually served in an aperitif glass or a special Pernod/Ricard glass,without ice cubes. A pitcher of iced water with ice cubes and a perforated spoon are given separately.

SPIRITS

The alcohol content of spirit for human consumption is between 40º and 55º. Spirits are an important element in the mixing of drinks. Colourless spirits could be served chilled.

Usually all spirits are served neat except for whisky, gin, rum and vodka which can also be...