RUFUS GIWA POLYTECHNIC, OWO, ONDO STATE

AN

ASSIGNMENT PREPARED BY

NAME: EMMANUEL RUTH ABIMBOLA

MATRIC NUMBER: S04/HMT/2017/2487

QUESTIONS

1. DISCUSS THE FACTORS RESPONSIBKE FOR THE QUALITY OF

WINES
2. LIST AND EXPLAIN THE BASIC ALCOHOLIC BEVERAGES
3. IDENTIFY THE DIFFERENT TYPE OF WINE AND COUNTRIES IN
WHICH THEY ARE PRODUCE
4. EXPLAIN THE MAIN EFFECT ALCOHOLIC BEVERAGES ON HUMAN
METABOLISM AND BEHOVIOURS

DEPARTMENT: HOSPITAL MANAGEMENT TECHNOLOGY

COURSE TITLE: BAR AND LIQUOR

COURSE CODE: HMT 244

LEVEL: ND 2 (FULL TIME)

LECTURER IN CHARGE:
MR. MAKINWA
BAR AND LIQUOR

Question 1: Discuss the factors responsible for the quality of wine

  Viticulture

Viticulture refers to the growing of grapes. The grape plant is a creeper, which has to be
grown on sloping, rocky and chalky soil. Rocky soil is essential to prevent the retention of
water, which could rile upwards into the vines, diluting the sugar in the grapes or even
causing the grapes to burst.

After one crop, soil, which has been washed away by the rain, must be brought back and
prepared for cultivation, by ploughing. The vines too are prepared for the next crop by
pruning them and removing the long shoots. The vineyard is sprayed at this stage (either
with sulphur di-oxide gassing, or sulphur di-oxide and water mixture spray) to protect the
plants from diseases. The sulphur di-oxide spray is repeated when grape flowers appear,
and gain when the grapes are about to ripen.

Bamboos are placed at regular intervals, with wires stretched between them, to support the
vines. These wires should not be stretched too high, as the warmth rising from the Soil
would not be able to ripen the grapes; they should not be too low, as the blossoms would
then the soil.

 Method of wine making

Trodening: Trodening refers to the crushing of grapes by treading on them. For this, the
grapes are placed in a large, shallow tank and the people treading the grapes, wear boots
with spikes, which prevent crushing of pips(as pips contain bitter oils).

Balloon press: The balloon press consists of an expandable balloon, which is fitter in a
tank filed with grapes and equipped with an outlet for the Must. On being filled with air,
the balloon expands, crushing the grapes against the sides of the tank and squeezing out the
juice.

Manual press: The manual press works on the principle of hydraulic pressure. As the
central disc descends, it crushes the grapes.

Electrically -operated press: This press consists of a roller with a plate fitted all around it.
The grapes are crushed between the roller and plate.
  Yeast and Fermantation

The process of fermentation takes about 3-4 days, and is the result of the action of natural
yeast (saccharomyces ellipsoides) on grape sugar. From white (pale) grapes-white wine is
obtained, and from red grapes, white, red and rose wines are obtained. The skins of the
grapes contain most of the pigments; therefore if the skins are removed from the Must
before fermentation, a white wine is obtained. If allowed to remain in the Must for a short
time (usually a few hours), a rose wine is obtained. If the skins are removed only after
fermentation is over, a red wine is obtained.

Nowadays, fermentation takes place in thermostatically controlled fermentation tanks,

keeping the temperature within the range of 60 to 80oF.With the onset of vigorous
fermentation, heat is produced. To prevent excessive heat (which would inactivate the yeast
and thus halt fermentation), cold water is run through pipes embedded in the tanks; this has
a cooling effect. If the temperature is too low, hot water is run through the pipes.

Fermentation takes place on its own. However, to produce a sweet fortified wine (a
fortified wine has an alcohol percentage of 18-25%), a definite amount of Brandy is added
during fermentation. Due to this, the alcohol content of the wine increases and yeast is
inactivated.

For a dry fortified wine, Brandy is added after fermentation (when all the sugar will have
been used up the yeast), which increases the alcohol content of the wine.

Grapes sugar may be added to wine in certain circumstances. Grapes, which have a lot of
sugar but less yeast, are used for many sweet wines. Whole grapes that have more yeast but
are less sugary used in dry wines.

 Maturing

Once the wine is clear and free of impurities, it is filled in black or white Oakwood casks
and kept for maturing, the maturation period varying greatly for different types of wines.
Champagne, for instance, is never matured while other wines may be matured for 3, 6 or 9
months or even for a number of years.
Champagne and other sparkling wines are bottled, gassed and ready to consume after
finning or filtration - the second fermentation takes place in the bottle itself, using the
natural sugars and yeast present in wine, in the presence of air in the bottle. Once a bottle
has been filled, i.e., the wine has been glassed, the wine will not mature further. The wine -
filled casks are kept on rocks in the cellar to age, the period depending upon the type of
wine. White wines are usually matured for 3 to 6 months and are best consumed when
young.

Maturing makes the wine mellow and smooth and removes harshness. Oakwood is porous
and allows enough air into the wine to make it mellow, but not enough air to oxidize the
wine into vinegar. The wine also acquires colour from the Oakwood casks. Oakwood
casks, on being repeatedly used, become seasoned, and after a certain period of time, also
stop imparting colour to the wine.

Prior to maturing, the casks are subjected to the process of ‘Sulphuring’. This consists of
spraying or gassing the empty casks with Sulphur di-oxide, 15 to 20 days before filling
them, and then drying them in the sun. Similarly, bottles and corks are treated with sulphur
di-oxide and placed upside down to prevent microbial growth.

In the case of sherry, the Solar system of blending and maturing is used which involves
blending of sherry from two or more vineyards.

 Storage temperature

Keep the temperature constant for extended aging of wine (over 1 year), refrigeration is a
must in most parts of the world; even a below-ground cellar is not cool enough.

Wine storage temperature should not go over 75ÚF (24°C), for longer than brief spans of
time. At 75°F, wine begins to oxidize. An ideal temperature for storing a varied wine
collection is 54°F (12.2°C).

Other factors include

1. Climate and microclimate

 2. Nature of the soil and subsoil
3. Vine family and grape species
4. Chemical composition of the grape
5. Luck of the year
6. Method of shipping or transportation

Question 2: List and explain the basic alcoholic beverages

Wine: Wine is an alcoholic beverage obtained from thee fermented juice of freshly
harvested grapes. It is prepared from both white and black grapes. There are many varieties
of grapes produced and not all of them are used in the production of wine. The colour,
flavour, and aroma of the wine are largely influenced by the type of grapes used in the
production.

Spirits: spirits can be defined as an alcoholic beverages produced through the distillation
of alcohol. It can also be defined as alcoholic liquor that contains drinkable alcohol such as
ester, volatile or organic compound aldehyde obtained from the distillation of fermentable
materials. It is clear that spirits is an alcoholic beverage through the process called
distillation. Thus, the principle of distillation is that ethyl alcohol vaporizes at a
temperature (780C) than water (100oC). Thus when a liquid containing alcohol is heated in
an enclosed environment, the alcohol will form steam first and can be taken off, leaving
water and other ingredients behind. This process raises the alcohol strength of the resulting
liquid. There are two main method of producing spirits, pot still method or patent still
method.

Cocktails: Wine produced with a volume of ethyl alcohol from 3.5% to 6.9%, with not less
than 50% of the bulk wine, and (or) of table wine, or honey drink, in bulk, made with or
without the addition of strengthened ethyl alcohol from raw food materials and (or)
alcoholized grape juice and (or) strengthened wine distillate and (or) sugar products, and
(or) natural or identical to natural substances flavors, food dyes, and (or) water, obtained
without the saturation or saturation of carbon dioxide, with a pressure of carbon dioxide in
the bottle from 100 to 250 kPa at 20 º C
Cider: Cider is an alcoholic beverage made from apples and has very different
characteristics according to the origin of the fruit and methods of production. French cider
(Breton and Norman) has low alcohol content and contains significant residual
unfermented sugar. German cider, mostly from the state of Hessen, is fully fermented and
very dry. Spanish (mostly Asturian) cider is characterized by a high volatile acidity and by
its foaming characteristics when served. Modern English ciders are for the most part
characterized by light flavours, which arise from chaptalization with glucose syrup before
fermentation to give high-alcohol apple wines, which are then diluted with water and
sweetener before retailing.

Beers: Beer is the world most widely consumed alcoholic beverage; it is the third-most

popular drink overall, after water and tea. It is thought by some to be the oldest fermented
beverage. Beer is produced by the saccharification of starch and fermentation of the
resulting sugar.

The starch and saccharification enzymes are often derived from malted cereal grains; most
commonly malted barley and malted wheat. Un-malted maize and rice are widely used
adjuncts to lighten the flavour because of their lower cost.

The preparation of beer is called brewing. Most beer is flavoured with hops, which add
bitterness and act as a natural preservative, though other flavourings such as herbs or fruit
may occasionally be included.

Beer is a portable alcoholic beverage fermented from malted barley and flavored with hops.
The alcoholic content is between 3% to 5% and is known to be a very refreshing drink
especially in summer.

Liqueur: distilled beverage of a strength of not less than 15%, made of strengthened ethyl
alcohol or other drinks with added sugar containing products, products of agricultural
origin or foodstuffs, including milk and dairy products, wines, natural or identical to
natural flavourings, with a sugar content of not less than 70grams per litre of cherry liqueur
from the gentian or similar plants, which are the only aromatic raw materials, as well as at
least 100 grams per litre of liquor manufactured in other cases. Aromatics do not apply for
fruit liqueurs, black currant, cherries, raspberries, blackberries, blueberries, citrus fruits,
mulberries, blackberries of the Arctic, cloudberries, blueberries, cranberries, sea buckthorn,
pineapple, mint liqueurs, gentian, anise, alpine wormwood, ulcer and herbs.

Question 3: Identify different wines and countries in which they are produced

Still wine: These include Red, white and rose wines, which normally accompany a meal.
The alcoholic content generally low when compare with others (beetwin10 to 12 %.) but
some German Table wines may have 810% alcohol. Generally, red meat (like beef, pork
and lamb) are served with red wines, and white meat (such as Chicken or fish) with white
wines.

Sparkling wine: These wines with a bubbly & sparkling character. This is so because of
the carbon-di-oxide trapped in them and it makes fizzy, which gives an effervescence when
poured in a glass. Alcoholic content is less that 14% these wines are drunk on festive
occasions and throughout a meal, it originate from Spain, France, Italy and many other
countries.

Fortified wine: These are fortified by the addition of alcohol( brandy has been added)
either during or after fermentation. This increase the alcoholic content from 18% to 22%.
Examples of these wines are sherry, port, Madeira and marsala. These wines are drunk
either before or after a meal. It is usually common in Spain.

Aromatized wine: These wines have an addition of various aromatic ingredients (such as
herbs). The wines are also fortified but not to a great extent. The most important of these
Aromatized wines is Vermouth, which is made from natural white wines of 2-3 years old
that are blended with an extraction of wormwood, vanilla & various other herbs and spices.

Question 4: Explain the main effects of alcoholic beverages on human metabolism and
behaviour

Alcohol has effects on both major components of the nervous system - the central nervous
system (i.e., the brain and the spinal cord) and the peripheral nervous system (i.e., the
nerves in the rest of the body). Alcohol can have a negative effect on certain neurological
processes, such as temperature regulation, sleep, and coordination. For example, moderate
amounts of alcohol lower body temperature. Severe intoxication in a cold environment may
produce massive, life-threatening declines in temperature (i.e., hypothermia). Many people
mistakenly believe that alcohol can help warm them in cold weather. This notion can be
especially dangerous for the homeless, for elderly people living in inadequately heated
quarters, and for those exposed to prolonged cold temperatures outdoors.

In addition to its effect on body temperature, alcohol interferes with normal sleep patterns.
Relatively small doses of alcohol can cause early sedation or sleepiness, awaking during
the night, and suppression of rapid-eye-movement (REM) sleep. REM sleep is the
dreaming stage of sleep; when REM sleep occurs near wakefulness, it often produces vivid
hallucinations. Most people fall asleep easily after one or more alcoholic drinks(3) but
experience diminution of REM sleep. Drinkers who attempt to use alcohol as a sedative
seldom attain a full night's sleep, however; after several hours, the natural elimination of
alcohol from the body produces arousal and sleep fragmentation. When chronic drinkers
withdraw from alcohol, long-suppressed REM sleep may rebound excessively. Some
authorities (Greenberg and Pearlman 1967) believe that delirium tremens (known as DT's),
a condition occurring 2 to 4 days after alcohol withdrawal that consists of trembling and
agitation with hallucinations, over excitation, fever, sweating, and rapid heartbeat,
represents a state of continuous REM sleep. In addition, measurable insomnia may occur
many weeks into abstinence. Another prominent effect of chronic alcohol consumption is
harm to the pan of the brain called the cerebellum, resulting mainly in the loss of muscular
coordination. This damage appears as imbalance and staggering, although other problems
also may occur. A peripheral nervous system disorder commonly seen in alcoholics is
numbness and weakness in the hands and feet (i.e., peripheral neuropathy). This condition
is thought to be largely a consequence of malnutrition in severe alcoholics. One type of
peripheral nerve damage known as Saturday night palsy can occur when an alcoholic puts
pressure on vulnerable nerves in the arm while lying in an intoxicated stupor, leaving him
or her unable to extend the wrist for days to weeks.