Australian Wine Familiarisation

TOPIC 1

1. T

2.F

3.T

4.F

5.T

6.F

7.F

8.T

9. B

10.C

1.1a

Sensory evaluation is a study that encompasses all methods for eliciting, measuring, evaluating, and
interpreting human reactions to food attributes. Sight, smell, taste, and touch are the four senses.

1.1b

It can benefit a wine consumer in deciding what to purchase, be doubtful of individuals who purchase
wine that they believe is good for them.

1.1c

The finish relates to how long you can taste the wine's pleasant attributes after you've drunk it. Many
low-cost wines have a pleasant scent and taste delicious when sipped.

1.1d

1. Check the appearance

2. Tasters should taste the wine ‘blind’

3. Have at least two independent tasters

4. Mouth feel

5. Repeat the tasting

6. Minimise presentation effects

7. Minimise talking during the tasting

8. Bitterness

9. Sediment

10. Establish if a difference exists before deciding on a preference

1.2a

The four operations used to augment the sensory evaluation process, as well as labeling, are
clarification, fermentation, and bottling

1.2b

Industry Directory

The resources listed below are handled by the relevant industry organization to assist you in finding an
Australian supplier for your needs.

Food and Agriculture

Catalog of Australian Foods

FIAL is a non-profit organization that provides services to the Australian food sector. The FIAL
eCatalogue is a searchable online platform designed to help registered foreign buyers and distributors
find Australian food and beverage exporters. To participate in the program, buyers must register, and
suppliers must furnish a comprehensive profile.

Australian Livestock Export Corporation Ltd is a company that exports livestock from Australia.

The Australian Cattle Export Corporation Ltd (LiveCorp) is a non-profit corporation that provides services
to the Australian livestock sector. The organization provides a service for live animal export trade
queries that are distributed directly to approved exporters.

https://www.austrade.gov.au/international/buy/find-australian-suppliers

1.2c

Websites, research papers, articles, adverts, and connections to other media may all provide extremely
useful information and contacts. The authors are often members of a certain study group or authors
who publish in periodicals that also publish other pertinent material. It is vital to demonstrate your
ability to recognize and categorize diverse types of data.
1.3a

Knowing the client, as well as the wine, is critical to improving sales. The two parts complement each
other loyalty and happiness Customers can request specific samples from any wholesale or retail
organization, which could take a long time. be supplied as part of a loyalty award, be available to the
general public only by invitation at specific times, or be part of a food and wine festival Wine tastings are
an additional option. arranged as part of a bigger event, such as a conference or a tourism campaign, or
possibly a completely unrelated field day or food event. There are plenty of wineries, and Australia's
vineyards have strict environmental rules that the general public enjoys. Wildlife corridors, pest
monitoring, and organic ways are all appealing to them. Demonstrations

Decanting and choosing wine glasses are equally important skills. Guest speakers with advanced
technical skills and a desire to interact with the general audience are in great demand. It is commonly
included in tours. They might be employees of the winery or local specialists. Understanding
geographical indicators (GI), how they are formed, and what they indicate.

1.3b

Fat, acidity, body, sweetness, tartness, and taste all play a role when combining vegetarian cuisine with
wine. The key to a faultless pairing is simply matching the features of the dish with the characteristics of
the wine and going with your gut instinct.

TOPIC 2

1.T

2.T

3.F

4.T

5.F

6.F

7.T

8.F

9. A

10. B
2.1a

At the winery, the natural process of evaporation creates ullage in the barrel by causing some of the
alcohol and water particles to escape as vapors, a loss sometimes referred to as the "angel's share".

2.1b

At the winery, the natural process of evaporation creates ullage in the barrel by causing some of the
alcohol and water particles to escape as vapors, a loss sometimes referred to as the "angel's share".

2.1c

Modern winemaking employs novel technology and substances. You may use synthetic corks and even
twist-off caps instead of 8 CO'K.

2.1d

A high relative humidity of 65 percent or more is also recommended. If the climate is excessively dry,
cork might dry out. The most obvious disadvantage of excessive moisture is that labels might shatter,
making reselling the wine difficult. The humidity levels in a wine refrigerator, which typically has a
relative humidity level of 30%, cannot be adjusted. However, relative humidity of 60-70 percent is
optimum for storing wines.

2.2a

The most common reasons for cloudiness in homemade wine are incomplete fermentation, excess
protein, residual sediment from the initial fermentation, or bacterial infection. Putting the wine in a
COOL environment where the temperature remains fairly constant should allow it to clear. The addition
of a 'fining' agent will usually help speed up the clearing process. Sometimes extra finings might be
needed, however, it is important not to over-fine as this could lead to a permanent haze.

2.2b

Open-tank fermentation, pumping over, racking and bâttonage (lees stirring) are all processes that
introduce oxygen into a wine. There's also oxidative aging, which includes any wine that's spent time in
a porous vessel like a wood barrel or clay amphora.

2.2c

- the wine may be slightly dark in color

- have little or no fruit aroma

- a dull taste with vinegar undertones.

- it might smell like wood and toffee.

2.2d
Steam machines can effectively and efficiently remove tannins and dissolve tartrates in ancient barrels.
Wine Barrel Cleaning's steam machines rehydrate the oak barrels during storage since the cleaning
method generates a natural vacuum within the barrel.

2.2e

The climate of Australia is usually hot, dry, and prone to drought. Some sections of Australia are prone
to bushfires at any time of year. The continent's various weather patterns mirror the continent's vastly
varying fire seasons. Summer and fall are the most dangerous seasons in most of southern Australia.

2.3a

- Minimize room for error

- Have access to critical growing season metrics

- Re-focus your most valuable personnel on top-line work

- Equip your team with modern tech

- Invest in your people

2.3b

When bentonite is added to wine, it helps the proteins in the wine (including yeast) clump together and
sinks to the bottom more easily. Most winemakers rack the wine after a few days to remove all of the
sediment.

2.3c

smell, balance, depth of flavor, and finish and you'll know immediately if it's a good wine – and that's
worth drinking to

2.4a

Decanting wine has two functions: it can remove it from sediment or it can provide air to the wine to
improve its aroma and flavor. If sediment is detected, any red wine aged five to ten years, as well as any
vintage port, should be decanted. Decanting white full-bodied wines sometimes improves the taste and
mouth feel, especially if the wine is a little too cold. Decanting a wine that has been exposed to too
much sulfur will enhance it, especially if it is accompanied by a tight screw cap.

2.4b

Wine oxidizes when exposed to air for a brief period of time. This process, known as oxidation, softens
the tastes and unleashes their fragrances. Most red and white wines will improve after at least 30
minutes of air exposure.

2.4c
Wine can oxidize when exposed to air for a short period of time. This process, known as oxidation,
softens the tastes and releases the fragrances. Most red and white wines will improve after 30 minutes
of air exposure.

TOPIC 3

1.T

2.T

3.F

4.F

5.T

6.F

7.T

8.T

9.B

10. D

3.1a

I believe you should be aware of what you are talking about alcohol; whatever you say must be true. You
will assist them in making their selection based on their preferences.

3.1b

- pertinent geographies, such as height or the influence of coastal winds

- principal climatic descriptors (temperature maximums and minimums, rainfall, frost, winds)

- valley microclimate features, winds, and frost

- soil types, in particular drainage, friability, and fertility (high or low)

- Whether or not supplemental irrigation is employed

- Ripening circumstances that influence the sugar-acid balance (sunlight, warmth)

- if the location has a well-known terroir

- The grape varietals farmed, as well as whether the wines made from them are typical or not.

whether or not different styles are provided

- any marketing features, such as small wineries that rely on cellar door sales

Tourism, as well as major business farmers supplying for domestic or international markets

3.1c

1. Chardonnay

apples, lemons, and peach

2. Albarino

lemons and pear

3. Sancerre

lemon and pear

4. Zinfandel

cherry, plum, boysenberry, cranberry, and licorice

5. Pinot Grigio

lemon, pear, and apple

6. Riesling

apple, and pear

7. Sauvignon Blanc

Pear

8. Pinot noir

Cherry

9. Chenin Blanc

Pear

10. Malbec

Red fruit
3.1d

-the use of oak or the without of oak

-the effectiveness of the oak casks chosen (use of chips)

fermentation of malolactic (rounder, creamier style)

-influence of region/climate (oaked tropical fruit from warm climates, unoaked citrus notes from chilly
climates) (acidity levels)

-ripeness of the berries at harvest (green apple and lemon at early ripeness maturing to tropical fruit)

-serve at the proper temperature (unoaked at 9°C; oaked at 12°C).

3.2a

I believe that if you know a lot about wine and have a strong intellect, you can keep up with those who
defend or have informative information about them.

3.2b

1. La Reserve -While wine is produced in every state, Australia's wine regions are predominantly in the
southern, colder areas of the nation, with vineyards in South Australia, New South Wales, Victoria,
Western Australia, Tasmania, and Queensland.

2. Sangiovese - While most Sangiovese grapes are grown in Tuscany, they are also grown in Umbria,
which borders Tuscany in Central Italy, Campania in Southern Italy, and Romagna, where the grape is
known as Sangiovese di Romagna.

3. Tempranillo - Tempranillo is a thick-skinned, dark-colored grape variety that lends rich strawberry,
spice, and leather notes to the famed red wines of Rioja and Ribera del Douro. It is also a key grape in
the creation of Port.

3.2c

The first thing I'll say is about the wine he wants to buy; I'll tell you what's in it and what percentage of
alcohol it contains. I'll also explain why wine is so pricey to him.

3.2d

95–96 Outstanding. Wines of gold medal standard, usually with a great pedigree. 94 Wines on the cusp
of gold medal status, virtually indistinguishable from those wines receiving 95 points. 90–93 Highly
Recommended.

3.3a

1. profit margin
2. stock on hand

3. cellaring issues to minimise washtag

3.3b

When advertising a product, you must know what you are saying and it must be truthful. You should
never lie solely to get a buyer for your product.

3.3c

- Determine how much stock you have and what it is worth.

- understand where to find a certain supplier

- be able to assess cellaring possibilities

- be able to make a decision by comparing the wine to prior sensory assessment notes

- if problems are appearing, and if so, what efforts should be done to remedy them

3.4a

Acidic dishes should be paired with acidic wines.

Wines that are acidic or sparkling pair nicely with greasy or fried dishes.

With spicy dishes, go for sweeter wines with less alcohol.

Desserts and sweet foods pair nicely with sweet wines.

Tannin-rich reds pair nicely with salty foods.

3.4b

Single quinta ports, sometimes known as brothers of vintage port, are wines created from 9 single
varietals, similar to vintage port, but from a single quinta. a single top farm rather than a top mix
created by a shipper These wines are made from a single top farm At roughly 20 to 25 years old, they
are likely to be at their optimum for less than half the price of a vintage port. Single Vintage ports were
introduced to the market considerably later than quite ports, with vintages spanning from 1998 to 2001.
The 2012s are accessible on the market, but British shippers have only just began to sell them as futures
contracts.

3.4c

Sparkling wines make you refreshing in the summertime and complement almost any grilled cuisine.
Save the vintage Champagne for later and stick to easy-drinking wines like Prosecco or Cave, or a light-
bodied California sparkling wine.
TOPIC 4

1. T

2.T

3.F

4.T

5.T

6.F

7.T

8. C

9.D

4.1a

1. Swirling in the tasting room - The sensory experience of the consumer in the tasting room is all about
hedonics and preference. They are, however, highly impacted by a range of environmental conditions,
some of which are beyond the tasting room manager's control. It is well knowledge that label design and
pricing awareness impact perceived quality and liking. Similarly, a positive tasting room experience
influences how customers perceive products: wines "taste" better in a clean, beautiful tasting room with
knowledgeable, kind employees. Before making a purchase choice, consumers can test wines in the
tasting room, and a well-designed tasting room can enhance the sensory experience.

2. Wine competitions - In wine contests, biased judgment is sometimes camouflaged as sensory

evaluation. Several recent investigations have demonstrated that wine competition judging panels are
typically untrustworthy. That is, judges seldom assign the same score to the same wine when it is
presented to them many times. According to statistician Robert Hodgson, a wine has a 9% chance of
earning a gold medal if it is entered in enough tournaments. Most contests, on the other hand, are
largely concerned with product marketing, with the judges typically being renowned wine writers, store
owners, and restaurateurs.

3. Sensory assessment in the cellar - Is sensory evaluation allowed in the wine cellar? No, not really,
according to purists. The winemaker and cellar staff are likely to taste their wines regularly from harvest
to bottling to judge quality, production tactics, and wine character. As a result, they function as a highly
specialized and well-trained panel with very specific goals. Winemakers with a "cellar palate," or an
excessive familiarity with their own product, may be blind to flaws in their own wines or divert their
attention away from consumer preferences. If at all feasible, wineries should enlist the help of small
groups of friends or colleagues to act as a tasting panel; however, because this group is prejudiced, their
recommendations should be taken with a grain of salt.
4. Wine sensory science - A essential to gaining an accurate product sensory evaluation is to do it
without prejudice. Pouring each wine "blind," that is, without revealing its kind, producer, or vintage.
However, it also includes minute details such as serving each wine in identical glassware, pouring exactly
the same amount of wine into each glass to create identical headspace for collecting wine volatiles, and
varying the order in which panelists receive wine in a standardized manner, so that the same wine isn't
always tasted first or last. This consistency aids in avoiding mistakes produced by the evaluation process.

4.1b

A horizontal tasting allows you to evaluate a range of wines from the same year, focusing on their
variations. A vertical tasting explores a single wine through time, emphasizing vintage variations.

4.2a

1. Accountability - As consumers become more knowledgeable and discriminating, they will only buy a
product after acquiring all pertinent information.

2. Because there are so many low-cost items on the market, local wineries may provide a distinct choice
with their offers. Using local, high-quality raw materials, precision manufacturing, and a captivating story
are the keys to growing sales. The majority of today's marketing trends revolve around videos.

3. Consumers are seeking for a means to live a more balanced existence. While pursuing personal
enjoyment, they are concerned about their own well-being as well as the well-being of the entire local
community and the environment in which they reside.

4.2b

1. Establish a Bar in the Waiting Area - Installing a bar in the waiting area is one of the most successful
ways for restaurants to enhance alcohol sales. It makes waiting for a table an adventure rather than a
hassle to start the night. On a hectic night, offering your customers a beer or beverage might help them
relax. You may also decrease desertion by engaging your customer during extended delays.

2. Promote Happy Hour Events - It's more than just happy hour! Customers will come numerous times a
week if happy hour specials have a theme. On Monday, I have to have my $2 domestics, and on
Thursday, I have to have my unlimited margaritas!

3. After Hours Drinks - If your restaurant closes at 9 or 10 p.m. and your bar is crowded, keep it open
late. Attract regulars who switch from eaters to drinkers after hours.

4. Upsell Top Shelf Booze - Increase liquor sales with the slight nudge of an upsell. Teach your employees
to provide premium liquors by default. This allows the customer to specify whether or not they want a
well drink.

5. Signature Cocktails - If you can create a terrific cocktail based on your unique interpretation, it may
become a best-seller. Being recognized for a fantastic cocktail will generate word-of-mouth promotion
and turn your establishment into a destination.
4.3a

Psychological, Social, Cultural, Personal, and Economic factors.

4.3b

1. Refresh your news feed

2. Make use of your team.

3. Make use of SEO.

4. Gain access to trade publications.

5. Magazine subscriptions

6. Keep in mind to communicate.

4.4a

Customers

- wine tastings and educational events

- Winery or cellar tours

- A themed activity (for example, a vertical tasting) or a mini food event

- cellaring or decanting presentations

- distributing a newsletter (electronic or paper copy) with seasonal remarks and information

- topics of relevance affecting wine production, such as a new technique or results

assuming consumer interest goes that far, of some practical research

Management - inventory and value of wine stocks

- cellaring capacity available

- suitability for the next season

- remarks on quality and turnover, as well as why

- Supplier dependability

shipping expenses, as well as any effects of shipment on quality

4.4b

1. Cost of Ownership Overall

2. Product Excellence

3. Suppliers' capacities

4. Consistency

5. Risk

TOPIC 5

5.1

Wine is evaluated sensory using the senses of smell, taste, and mouth. Consider astringency and sight to
assess a wine's quality and appropriateness for a certain application (presentation). Although detailed
biochemical analysis of wine is possible, it is crucial during the winemaking process. Nothing compares
to a thorough sensory evaluation. Through experience, sensory assessment enables one to make
judgments. the standard of a wine, its ability to age, any defects, potential fixes, and its appeal to
different types of drinkers.

5.2

Wine production in Australia started more than 200 years ago. As a result, the region now boasts an
abundance of old vines, families with a long history of making wine, and people who have a profound
understanding and enjoyment of the industry. The ingredients for an exceptional wine country
unmatched by any other are an eagerness to discover and try new things, a fearless attitude, and a
diverse patchwork of wine regions spanning many climates.

With more than 200 years of viticulture and winemaking, Australia has a rich history of wine, vines, and
families that may be researched. Australia is home to some of the oldest and most precious vines in the
world as well as several multigenerational families that provide inspiration, guidance, and custodial care
for the country's most priceless vines and wines.

5.3

1. Decanting Wine - Pouring the contents of one container, often a bottle, into another container,
typically a decanter is a process of decanting wine. Decanting has been practiced for centuries, but this
year it seems to be a fad, said Paul.

2. Rosé wines: Wine and the fashion business share a similar taste profile. Seasonal tendencies change
throughout time. 2019 has seen no decline in the popularity of rosé wines. Paul said, "It seems that the
rosé fad is still going strong."
3. Experimentation - A lot of wine drinkers go against the rules of proper wine consumption. New genres
and wine-food combinations are becoming more and more popular.

4. Wine tourism: More people than ever before are including wine-related activities in their holiday
plans. In addition to their spectacular scenery, several vineyards provide wine tastings and instruction.

5.4

Australia's wine business is one of the biggest in the world, exporting more than 800 million bottles each
year.

Nearly a third of the 1.2 to 1.3 billion lites produced annually are sold to overseas markets. The wine
business generates billions of dollars annually. It contributes significantly to the Australian economy
through production, employment, exports, and tourism. Many vineyards provide wine tastings and
education in addition to its magnificent beauty.

5.5

After discussion and re-tasting, one or more judges may adjust their score in order to establish an
agreement. If there are many gold-medal wines in a class, a taste-off will be performed to determine
which wine is the "top gold."

5.6

- Tasmania: Tasmania is recognized as having the cleanest air, the best landscape, and the richest history
when compared to other Australian states.

- South Australia - Kangaroo Island is a well-known wildlife sanctuary that is situated in South Australia.
It is also highly recognized for its wine.

- Victoria is well-known for the Great Ocean Road, a route that travels through some of the world's most
picturesque coastline, national parks, quaint towns, and untouched landscapes.

- New South Wales is home to many golden beaches, and breathtaking natural beauties, and is one of
the most well-known and vibrant cities in the whole world.

- Western Australia is the biggest and most diverse state in the nation, making up roughly one-third of
the whole country. From mysterious rock formations and ancient Aboriginal sites to sweeping green
vines of world-class vineyards and breathtakingly magnificent coastal waves, Western Australia is a land
of endless discovery.

- Queensland - Known as "the Sunshine State," Australia's most popular vacation spot is home to a
variety of natural wonders, including golden beaches, attractive tropical islands, world-class surf breaks,
World Heritage-listed rainforests, rivers, reefs, and waterfalls.
5.7

The temperature in Australia is cool, which is ideal for vine growing. Australian soils are older and more
worn, with lesser productivity.

5.8

Australia's geographical indicators are decided upon by the Australian Geographical Indications
Committee, a governmental body. According to the AGINA website, a geographic indicator for wine is a
designation that identifies the wine's place of origin.

5.9

For both wine taste and price, wine texture is a key product differentiator in the market. Additionally, it
is commonly accepted that clarity and color stability—specifically, the absence of haze formation and
color preservation—are necessary conditions for commercial success. Achieving the perfect levels for
each of these characteristics with current technology is frequently costly and does not necessarily
guarantee that the wine will perform to its full potential.

5.10

Bud break occurs in the early spring, and then there is blooming. The vines grow a canopy of leaves to
provide nutrition to the entire structure, including the growing grapes. During the growth season,
disease and soil moisture levels are checked, and prophylactic spraying may be necessary to manage
mites or fungal diseases. In order to maintain the areas between the rows, slashing or spraying is
utilized. The grapes mature and change color in the summer (veraison). Sampled and analyzed bundles
are used.

The ideal harvest date was identified after measurements of the sugar and acidity levels. The harvest
takes place around the end of the season. Grapes can be picked manually or mechanically from mid-
summer through early October. Due to the darkened leaf canopy, excessive humidity may be an issue
during this season whether it is raining or not. Due to inadequate airflow and several diseases like
mildew, the crop may be damaged or killed.

As fall approaches, the leaves change color and the vines start to lose their leaves (drop their leaves)

trimming canes are left naked after they hibernate for the winter. A crucial step in the process is
pruning.

It's a sizable undertaking and a professional one because it has an impact on the quantity and quality of
the fruit the following year. On certain varieties, like Chardonnay, cane pruning is employed; on others,
like Shiraz and Cabernet, it is not. The fruit and wine that are produced are affected by vineyard
management. Vine pruning done later will result in more fruit. Different varietals must reach bud burst
later in order to reduce the risk of frost.

Harvesting may be carried out at night or during the cooler hours to prevent early fermentation.
5.11

People have been making wine for thousands of years. When it comes down to it, making wine is mostly
a natural process that doesn't involve many people. Anyone who has had a lot of wine tasting
experience would confirm that Mother Nature provides everything needed to produce wine; it is up to
people to improve, develop, or utterly destroy what she has supplied. The five basic phases or steps in
the manufacture of wine are harvesting, crushing and pressing, fermentation, clarifying, and lastly aging
and bottling. There will undoubtedly be a number of departures and changes to the itinerary. In truth,
variations and little deviations at any stage of the process are what keep life interesting.

5.12

With the emergence of the "New World" winemaking regions, including America, Argentina, and even
our own celebrated Australia, modern winemakers in many regions have chosen to experiment with
new methods in the hope of creating something truly new and unique, something that will set them
apart from the competition.

5.13

1. Traditional Method - beliefs, or methods are ones that have existed for a long time without changing.

ADVANTAGE

-Cost Effective.

-Suitable for Remote Projects.

-It's Sequential.

DISADVANTAGE

-Traditional Budget. A traditional budget starts with a list of your income and expenses.

-No Projections. A traditional budget is static, telling you what you can spend based on best guesses
made at the beginning of the year.

2. Tank Method - Around the turn of the twentieth century, the tank method, also known as the
Charmat method, was invented. Rather wine fermenting in bottles, it performs secondary fermentation
in a pressure tank. In the tank, yeast and sugar are added, and the wine is normally refrigerated to cease
fermentation.

ADVANTAGE

- It is a cheap and popular method of irrigation.

- It maintains level of groundwater.

- Where construction of wells is very costly due to hard rock surface, irrigation by tank is cheaper.
- Expenditure is much less as compared to canals.

- Use of additional water from rainfall is possible through tanks.

DISADVANTAGES

-Source of water in tanks is only from rainfall. If there is variation in rainfall, it has adverse effects on
agriculture.

-Rain water flowing towards tanks carries sediments also which reduces the depth of tanks. It requires
de-silting from time to time, which is very costly,

-Taking water from tanks for irrigation is very costly.

-Tanks occupy large space because many natural tanks are very extensive.

3. Transfer Method - After a second fermentation in the bottle and a brief time of sur lie age (but before
riddling), the wine is moved to a pressure tank with the sediment. The wine is subsequently filtered and
bottled under pressure.

ADVANTAGE

- Lowering duty costs by shipping goods into high-tariff countries at minimal transfer prices so that duty
base and duty are low.

DISADVANTAGE

-There can be disagreement among organisational divisional managers as to how the transfer price
should be set.

-Additional costs, time and manpower will be required to execute transfer prices and design the
accounting system.

4. Ancestral Method - Unlike the typical process (used by Cava and Champagne), which involves two
fermentations, the ancestral method produces sparkling wine from a single fermentation.

5. Continuous Method - Continuous Method: In this method, the exercise is performed continuously for
a lengthy period of time with no breaks. We do the workout for an extended period of time. As a result,
the workload is light. A sportsman's heart rate during exercise should be between 140 and 160 beats per
minute.

ADVANTAGE

6. Carbonation - Carbonation is the chemical reaction that produces carbonates, bicarbonates, and
carbonic acid from carbon dioxide. The phrase is occasionally used interchangeably with carboxylation,
which refers to the creation of carboxylic acids in chemistry. Carbonation is common in inorganic
chemistry and geology.
5.14

- The Cilmate

- soil

- Grape variety

- Viticulture methods

- space

- Vinification procedures

5.15

The components of a wine include acidity, sweetness, body, alcohol, and tannin, to name a few.

5.16

There is a big difference between what's named a flaw and what's seen to be a flaw when it comes to
wine tasting. Wine flaws are minor characteristics that deviate from what is thought to be a normal wine
quality. Some of them include high levels of sulfur dioxide, volatile acids, Brett odors, and diacetyl or
buttery scents.

5.17

- wine tastings

- providing product advice when selling to customers

- food and beverage matching techniques

- developing menus and wine lists

5.18

Before serving, the wine that has to be decanted should be kept upright for at least 24 hours.

At the bottom, sediment could gather. The wine should only be handled carefully while being picked up
and moved. Then the cork should be gently removed, and any cork residue should be removed from the
interior of the neck. crumbs or leftovers A light source has to be placed under the wine bottle's neck.

The liquid was poured slowly and steadily. It's important to avoid pausing and then starting again
because

The wine will travel backward, creating a bow wave that will mix the sediment. Observe the situation
carefully. As not all sediment is readily apparent, stop if the bottle's neck color changes.
5.19

Avoiding the minefields of quick, extreme, or unexpected temperature swings is more important than
achieving an exact temperature of 55° F. Temperature fluctuations are typical. The cork may be forced
out of the bottle or seepage may happen as a result of the bottle, as well as the expansion and
contraction of the liquid within and the cooked tastes.

5.20

1. There are several grape types around the globe. Choose suitable grape varieties from among them.
Each has its own unique characteristics. Each grape variety will thus result in a wine with a unique
fragrance, color, and flavor. Consequently, a skilled winemaker has to be aware of the wine qualities
each grape type is capable of producing.

2. Conditions for growth - Wine is produced all over the world. But every wine region has unique
characteristics that set it apart. As a result, a winemaker should consider these factors after choosing
the grape variety

3. Harvest time: When it comes to creating wine, timing is everything. An important factor in
determining wine quality is the harvest season.

4. Processing procedures in a wine cellar - Each and every procedure done in the cellar affects the wine's
quality. Even more fascinating is the fact that every winemaker manages the processing operations in
the cellar in a unique way.

5. Management of wine preservation and packaging - Some winemakers choose to bottle their wine,
while others prefer to bulk package it. A winemaker can also choose to store the wine in barrels or inox
tanks.

5.21

The label's information is crucial since it will indicate when the item was created and whether it was old.

5.22

- Red wines and red meat go together like wine and food. One of the most straightforward pieces of
advice that are easy to remember and will help you make decisions quickly.

recommendations. Because of its ability to balance acidity, red wine goes well with red foods like steak.

- White wine and lean meat (Fish and Chicken). White wines go well with fish due to the wine acidity.

In the same way that lemon is squeezed over fish to boost flavor, this will increase the fish's flavor and
make it taste fresher.

White wine can have a similar effect due to its acidity.

- A successful combination is more likely if the cuisine and wine have the same descriptor.

- Pairing wines with meats or fish that have a rich sauce may be challenging.

It is advisable to combine the wine with the sauce rather than the meat when preparing a dish like this.

You should stay away from particular sauces since they may interact poorly with wine, such as bitter
sauces.

- There is something for everyone because both red and white wines have highly rich flavor
characteristics.

There are countless ways to explore the different pairing options for dry white wines, perhaps even
thousands.

5.23

Formal

- wine learning

- Participating in social - participating in a wine tasting

- Associations with organizations - Management

Informal

- suppliers

- winery

- grapevine

This is to boost consumer awareness and encourage them to purchase your products.