...Pre – Test Beverage Control Multiple Choice. Encircle the best answer. 1. It is a fermented beverage made from grain and flavored with hops. a. Wine b. Beer c. Spirits d. Alcoholic Beverage 2. Natural, chemical process by means of which sugars in a liquid are converted to ethyl alcohol and carbon dioxide. b. Distillation b. condesation c. Fermentation d. evaporation 3. Known primarily by the name of the producer. c. Brand name b. generic c. varietals e. geographic 4. Named for a well-known wine producing region, but not produced there i.e. Califonia Burgundy. d. Generic b. varietals c. geographic d. brand name 5. It is a fermented beverages that are distilled to increase the alcohol content of the product. e. Alcoholic beverages b. wine c. spirits d. beer 6. Which is not an example of sparkling wine? f. Champagne b. asti spumanti c. sparkling burgundy d. port & cherry 7. Process by means of which alcohol is evaporated from a fermented liquid and then condensed and collected as a liquid. g. Fermentation b. distillation c. evaporation d. condensation 8. It is a fermented beverage made from grapes, fruits, or berries. h. Beer b. spirits c. wine d. alcoholic beverage 9. Named for the variety of grape that predominates the wine i. Geographic b. generic c. brand name d. varietals 10. It is called “pink wine”, combination of white and grapes, light and sweet...
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...Fatty acids in red wine make it taste fruity. intro: - red wine : red wine is so loaded with antioxidants that it’s necessary to indulge in it regularly * heart benifits. * compounds * list of fatty acids: polyphenols - Essential fatty acids are long-chain polyunsaturated fatty acids made from linolenic, linoleic, and oleic acids. Aroma analysis indicated treatments accounted for an average of 59% of the variance in aroma for all three seasons (Figure 1). GDC wines were distinguished by overall aroma intensity, and fruity, sweet vanilla aromas. Aroma descriptors appeared to cluster around growing season. For example, wines produced in the cool, wet, 2003 vintage with limited fruit Brix were generally characterized by vegetative aromas, while those produced in the drier and warmer 2004 vintage had higher fruit and overall aroma intensity. Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005. Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005. ---- GLOSSARY of Wine-Tasting Terminology ACETIC (see also ASCESCENCE). All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavour. At a little less...
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...Steps on How to Make Wine 1. Carefully sterilize your containers and utensils. Sanitizing everything will help keep unwanted bacteria from setting up camp as your wine ferments. The easy way to sanitize everything at once is to use your dishwasher at the high heat setting, with appropriate detergent. Some dishwashers are designed especially to sanitize your dishes at 183 degrees F; this will clean the equipment and make the task really easy. After the machine finishes the dry cycle, you will be ready to start making the wine. If you do not have an automatic dishwasher, wash with detergent, then bleach the funnel, glass jug, and anything else you may use. Air dry. If you’re using a plastic water jug you just bought at the store, you won’t need to sanitize it. Keep your jug covered or closed between uses to limit the amount of time that the container is exposed to possible contamination. 2. Boil the water. Using your thermometer, bring it to 144 degrees F and keep it there for 22 minutes. 3. Add the room-temperature juice concentrate to the clean, dry jug. Use the funnel if needed. 4. While the water is hot, dissolve the sugar into it. Stir while pouring. 5. Activate the yeast. If available, follow the directions on the packet; otherwise, activate the yeast by dissolving 1 teaspoon of sugar to 1/4 cup of lukewarm in a separate bowl, adding the yeast, and letting it sit for 10 minutes (or until it becomes very frothy). 6. Let the boiled water cool before...
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...Christine Zamora 8/5/07 1st Pd. Wine In the story Wine the author Hayashi Mariko subtly sketches a modern Japanese career woman as a developing round character who is constantly evaluating her relationships with men. While in Quebec for a business trip Ms. Sone is being taken on a tour along with others through different areas within Quebec. They are they taken to a very exclusive and important wine cellar of Canada. “Oh, wine. Just hearing the word makes me tense.” As the reader can tell wine must not be a very strong subject to Ms. Sone. “But wine is my weak area,” she says. Knowing very little of the subject she offers to buy a bottle to take back as a souvenir of the trip. Picking one of extremely lavish quality just to splurge on the occasion Ms. Sone picks one thinking it is costing her forty-five dollars in reality ending up to have a final cost of one hundred forty-five dollars. In complete shock of the price she decides it is of too much importance to drink in a regular occasion with regular people and decides to save it for something or someone special to share it with. The wine now became of some importance to Ms. Sone due to the price tag which came with it. Like those who she mocked she guarded the bottle as it were a real life baby While thinking of those to share it with she immediately...
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...Anass Ribeiro Lab Prelab Background: Pickling is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). This process is used in order to preserve perishing foods for long periods of time and is also intended to add a more salty and sour taste to the food. The dills are covered in certain acids which are used to help preserve the food for months. The many varieties of pickled and fermented foods are classified by ingredients and its method of preparation. Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar. Other methods of food preservation that involve using acids to preserve foods are canning foods and sealing food, refrigerating, and also boiling as well. There are many safety precautions that are very important when it comes to food processing. The process of pickling involves working with different acids at different levels which...
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... brut nature, through brut, brut reserve, sec (seco), semisec (semiseco), to dolsec (dulce), the sweetest. Sparkling wines are made under the traditional method, or méthode Champenoise. With this method the effervescence is produced by secondary fermentation. After primary fermentation, blending and bottling, a second alcoholic fermentation occurs in the bottle. As the name suggests, this is used for the production of Champagne, but is slightly more expensive than the Charmat process. The “Méthode Champenoise” involves allowing the wine to continue fermenting in the bottle for a period of time (months to years). The bottles are slanted down, so the yeasts eventually settled in the neck of the bottle. When the wine is ready, the bottles are kept in this position with the yeasts at the neck. Through several different processes, the neck of the bottle is frozen (only a few inches of the wine inside at the neck which contains the yeast). Then, with the yeasts trapped in a short plug of ice, the bottle can be turned upright without the yeast swirling into the wine. Then, the crown cap is removed. After all, the winemaker can top up the wine with the same wine or can give it a dose of wine with some sugar to increase fermentation or to add sweetness. To make rosé cava, small quantities of still red wines from Cabernet Sauvignon, Garnacha or Monastrell (different types of...
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...Global and International Business Contexts – SM0269 W13012208 Jack Goddard Word Count: 3457 Table of Contents Introduction 3 Part 1: Porter's National Diamond Analysis 3 Part 2: Contemporary Management Issues 7 Part 3: Market Entry Strategy 11 Recommendation to the Board of Directors…………… ……………………………… ….13 Appendices 14 References 15 Introduction This report has been written by the Boston Consulting Group and uses Porter’s national diamond analysis model to evaluate the attractiveness of investment opportunities in the Tunisian wine industry. Also discussed are two key management issues that need to be taken into account before developing operations in Tunisia followed by recommendations on two strategies for entry into the Tunisian wine industry market. In terms of background to this report, it should be noted that the global market for wine industry is changing significantly with substantial differences in the structure of the wine industry around the world. For instance, there are 232,900 wine producers in France but the top 10 brands control only 4% of the market. In contrast, four firms control over 75% of the Australian wine market. Hence there is a marked difference in industry structure when comparing the “New World” producers (e.g. Australia, Chile, United States) to the “Old World” firms. These structural differences are driven by institutional...
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...harvested by hand. The men who harvest it, the "jimadors". The jimadors must be able to work swiftly in the tight rows, pull out the pups without damaging the mother plant, clear the piñas (Spanish word for pineapple), and decide when and if each plant is ready for harvest. There are three different methods used today to make tequila. The first method used to make tequila is the "Artisanal Process" whereby the cooked agave is crushed by a large stone wheel called a "tahona" pulled by mule or ox. This process mostly uses machines like the stone-lined cooking ovens, wooden fermentation tanks, and steam copper pot stills.The second method is a more modern process where the cooked agave is crushed by mechanical roller shredding mills and presses. During the shredding process, the fibers are washed with water to help extract the sugars. This process uses a stainless steel autoclaves, stainless fermentation tanks, and stainless pot stills. And the third method used also is the "Diffuser Process" whereby uncooked 'piñas' are fed through mechanical shredders to break down the fibers. This involves raw extraction of the carbohydrates of the previously shredded piñas and their dilution in water, with the help of a diffuser. The product is then fed through an in-line cooker. This process uses the columnar stills. In most distilleries for making...
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...TThe High Tea Party The High Tea Party is an event that gives you the opportunity to have “a gorgeous excuse to catch up with the girls!” Upon arrival at the luxury location you are greeted with a glass of sparkling wine. There are many shopping stalls to enjoy. There are also great workshops like, makeup, massages and hair styling. There is also a high tea that is served in the ballroom served twice a day (10: 30am-12: 30 pm, 2: 30pm-4: 30 pm). Event Management Duties Each member of the event management team was assigned to a different duty. Some where greeting guest, a few were serving a glass of sparking wine, and there were also team members working at each stalls and serving in the ballroom. How well tasks were carried out The tasks carried out by the event management team were very successful. Guests were welcomed in a very professional and respectful manner. Service was quick and neat and the members working at the stalls were helpful. Difficulties faced and how those difficulties were dealt with At the High Tea Party, the difficulty this event faced was with the amount of members serving the alcohol. On late notice the member who was assigned to this job notified the event manager that they are unable to attend. The manager dealt with this effectively by asking if any of the event management team members held a RSA (Responsible Service of Alcohol). Adjustments were then made in order to ensure guests didn’t have a long wait to enjoy a glass of...
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...Gmelina seeds (Gmelina arborea) as Potential Source of Biofuel Diane Claire Q. Bragais Jeanne Isabelle B. Bilasano Jessa C. Buendia Researchers Mr. Ronaldo C. Reyes Adviser Tabaco National High School Tabaco City INTRODUCTION We rely on coal, oil and gas (the fossil fuels) for over 80% of our current energy needs and by 2030, global energy consumption is projected to grow by 36% and demand for liquid transport fuels will have risen by some 16 million barrels more a day. With the world’s population projected to reach 8.3 billion by then, an additional 1.3 billion people will need energy. (BP Outlook, 2013) The Philippines, which has a population of over 94 million, has three million households which lack access to electricity. Some provinces only have electricity for several hours each day, while countless households on the country's more remote islands still rely on diesel-powered generators. Energy rates in the country remain among the highest in Asia, placing a heavy burden on the 26 percent of the population that lives below the poverty line. (Santos, 2013). These facts prove that energy crisis is indeed one of the serious issues that the world is facing now. As the world struggle with a growing demand for energy, government agencies and private groups say the answer to these power needs may lie in alternative sources. This is where biofuels can help; in the next two decades, biofuels are expected to provide some 20% (by energy) of the growth in fuel...
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...Food & Wine “Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”-Andre Simon (1877-1970) Simply true, Food & wine are truly inseparable partners. Ancient history tells us that initially wine was used as a substitute to water with food. But as time passed and wine became associated with social evil rather than necessity, wine industry re launched it as a meal component rather than an alcoholic beverage. As of now, many wine bottle labels come with food pairing tips and restaurants have special staff who take all pains to ensure that the flavors of food and wine are in perfect harmony. And if you have tried and not liked wine, bad paring could be a reason. Though pairing of food & wine may vary with personal preferences but there are still some basics to consider. Here are some basic principles for making a perfect pair: * WEIGHT & TEXTURE- weight or body of wine means the alcohol content, the lesser the lighter. Paring light wine with heavy recipes or heavy wine with light meal , would make the taste competing rather than complimenting each other.eg. dry Riesling paired with shammi kebab * ACIDITY- Wines could be high or low on acidity level , depending on type of parent grapes. High on acid wines complement well with fatty foods. such as Sauvignon Blancs or Barberas go well with Pasta with Tomato Sauce. * FLAVOR INTENSITY – Paring the wine with the most dominant flavor...
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...exponential rate, and nowhere is this more evident than in the historical milestones of chemistry and biology that have shaped our understanding of the microorganisms that cause fermentation. The most important microorganism involved in brewing is yeast and yeast has been integral to pioneering work in the fields of metabolism and eznymology (Chambers & Pretorius, 2010). What we’ve learned and now understand about yeast: For several millennia man has used yeast for baking bread and making alcoholic beverages although before the microscope these people did not understand what yeast was or why it worked. In 1857 Louis Pasteur proved that fermentation was cause by living organisms, in this case the organisms were yeast (http://exploreyeast.com). Through Pasteur proving that yeast was a living organism mankind began to understand the carbon dioxide emitted by the yeast caused dough to rise. Pasteur proved that chemical reactions of yeast and sugar caused the formation of alcohol (http://allaboutscience.org/louis-pasteur-faq.htm). Through genetic modification, yeast used to make wine can now be engineered to to reduce the risk of ethyl carbamate production during fermentation (Chambers, 2010). Scientists continue to use genetic modifications of yeast to help remove undesirable elements from the fermentation process (Chambers & Pretorius, 2010). Three specific, sequential examples that show our understanding of yeast has increased over time: Since the beginning of brewing...
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...Converting to Wine 1. Extract pineapple peels. 2. Pasteurize the juice at 70ºC for 15 minutes. 4. Transfer the juice into fermentation vessel,1.5 cola bottle will do. Bigger container is preferred for larger volumes. 5. Dissolve the active wine yeast in small amount of lukewarm water then add it into the fermentation vessel. 6. Cover the fermentation vessel with cheesecloth or fermentation lock. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks. 7. When fermentation stops (bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer. Converting to Vinegar 1. Extract pineapple peels. 2. Add 4 cups water, 1 ½ cup sugar per liter of juice and pasteurize for 10 – 15 minutes at 60 -65ºC. 3. Transfer into sterilized container, half-filled. 4. Cool, then add ½ tsp wine yeast for every 8 c mixture. Allow to ferment for 7-8 days. 5. Decant/siphon to separate sediments, dead yeast. 6. Add one cup vinegar starter for every four cups liquid. Cover with clean cloth/paper. 7. Allow to ferment at room temperature for 2-3 weeks or until a sour vinegar is attained. Decant to separate the sediments. 8. Transfer vinegar to bottles and pasteurize. Age for a month. 9. Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store. Notes: Measure the following physico-chemical properties...
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...Answer The problem is to be formulated as two integer programming problems, one for the first year and the other for the second year. I Year Problem Total fund available = $10,000 For convenience rename the brand Petite Sirah as Brand I and brand Sauvignon Blanc as Brand II For Brand I the cost for grape is $0.80 per bottle and for Brand II the cost for grape is $0.70 per bottle. It is given that one dollar spent for promoting Brand I produce a demand for 5 bottles and one dollar spent for promoting Brand II produce a demand for 8 bottles . This means the advertisement cost per bottle for Brand I is $0.20 and the advertisement cost per bottle for Brand II is $0.125. The cost-profit structure of the two brands during the first year is as follows. Brand Grape cost Advt. cost Total cost Selling Price Profit Brand I $0.80 $0.20 $1.00 $8.00 $7.00 Brand II $0.70 $0.125 $0.825 $7.00 $6.175 Suppose George decide to produce X bottles of Brand I and Y bottles of Brand II Then the total profit function to be maximised is Total amount required is . Hence the constraint on the funds becomes C1: Further, it is given that the proportion of Brand I should be between 40% and 60%. The corresponding constraint becomes This can be expressed as two constraints as follows C2: C3: Thus the first year problem can be expressed as the following integer programming problem. Maximize Subject to X and Y non-negative integers ...
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...in total Free Fatty Acids (FFA), growth of mold and bacteria number happened in between 0 to 30 hours (first phase) of fermentation at 32°C. Spore-forming bacilli such Bacillus licheniformis and B. cereus which survive the boiling process has generation time of 95 minutes. Mold growth is slow during the first 15 to 20 hours and is commonly invisible to naked eye. As silvery-white hyphae start to appear and make connections between the beans, changes suddenly accelerate. The bean surface is covered with a white mycelium that gradually becomes thicker, and the spaces between the beans are quickly filled with the white mycelia mass. At the beginning of second phase, which is about 30 to 50 hours, the tempeh is ready to harvest. The number of bacteria and mold growth stop their rapid increase and either reduce or increase only slightly in numbers. Taste tests revealed that the tempeh reaches its mature state with maximum appealing flavor, color, texture, and aroma at the beginning of second phase, which is after 30 hours. Slightly overripe tempeh is that harvested 36 to 65 hours. The tempeh will develop a smell of ammonia, darkening color, stickiness, collapse of texture, and loss of pleasant flavor towards the third or deterioration phase. (Shurtleff and Aoyagi, 1979: 187) Changes in chemical composition of the soybeans occur during preparation and fermentation processes. (Iljas, Peng and Gould, 1973: 17) Steinkraus et al. (1961) stated that 1 to 2% of solids lost during soaking...
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