origin of beverages 2009 - williams

[...]... process can be broken down in five main steps : 1 - Malting 2 - Milling 3 - Mashing 4 - Fermentation 5 - Distillation 6 - Ageing Many factors have an influence on the quality and character of whisky : characteristics of malt (Origin of barley, malting process), quality of water, type of yeast, shape of stills, conducting of distillation, origin and quality of casks used for ageing, ambient air being "breathed"... year-to-year The amount of sugar (dosage) added after the second fermentation and aging also varies: • • • • • • • Brut Natural or Brut Zéro (less than 3 grams of sugar per liter) Extra Brut (less than 6 grams of sugar per liter) Brut (less than 15 grams of sugar per liter) Extra Sec or Extra Dry (12 to 20 grams of sugar per liter) Sec (17 to 35 grams of sugar per liter) Demi-Sec (33 to 50 grams of. .. The popularity of Champagne is attributed to the success of Champagne producers in marketing the wine Champagne houses promoted the wine's image as a royal and aristocratic drink Laurent-Perrier's advertisements in late 1890 boasted their Champagne was the favorite of King Leopold II of Belgium, George I of Greece, Alfred, Duke of Saxe-Coburg and Gotha, Margaret Cambridge, Marchioness of Cambridge,... notable for north-facing chalky slopes that derive heat from the warm winds rising from the valleys below The River Marne runs west-east through Champagne, south of the Montagne de Reims The Valée de la Marne contains south-facing chalky slopes Chardonnay gives the wine its acidity and biscuit flavour The majority of Chardonnay is grown in a north-south-running strip to the south of Epernay, called... stage of the process of whisky making, ageing is at the same time the longest one and one of the most important The origin and the quality of casks have a determining role in the end result, as well as, even if to a lesser extent, the location of the warehouse The quality of he air, its temperature, its humidity, its coastal character or not, have an influence on the ageing process The nature of the... region) Regardless of the legal requirements for labeling, extensive education efforts by the Champagne region and the use of alternative names by non-Champagne quality sparkling wine producers, some consumers continue to regard champagne as a generic term for white sparkling wines, regardless of origin The laws described here were intended to reserve the term as a designation of origin In the European... two-thirds of these sales are made by the large champagne houses with their grandes marques (major brands) Fifty-eight percent (58%) of total production is sold in France, and the remaining 42% exported worldwide – primarily to the UK, the U.S., and Germany Generally, champagne producers collectively hold stock of about 1 billion bottles being matured, some three years of sales volume The type of. .. of purchased grapes is permitted) Note that co-operative members who take their bottles to be disgorged at the co-op can now label themselves as RM instead of RC SR: Société de récoltants An association of growers making a shared Champagne but who are not a co-operative RC: Récoltant coopérateur A co-operative member selling Champagne produced by the co-operative under its own name and label MA: Marque... stopped through the heating of the barley in a kiln during 20 to 48 hours Heat will be provided by the burning of coal and to a varying degree by the burning of peat the smoke of the latest will impart to the malt a character and aromas of very specific type which will be found in the finished product, the peatiest whiskies being those from the island of Islay Nowadays, the majority of malts are produced... traditionally "male aura" that the wines of France had—particularly Burgundy and Bordeaux Laurent-Perrier again took the lead in this area with advertisements touting their wine's favour with the Countess of Dudley, the wife of the 9th Earl of Stamford, the wife of the Baron Tollemache, and the opera singer Adelina Patti Champagne labels were designed with images of romantic love and marriage as well . Produc t ion of Sake 5. Origin of Beer 6. Origin of Cog nac 7. Origin of Gin 8. Origin of Tequila 9. Origin of Vodka 10. Origin of Wine HISTORY OF WHISKY AND OF DISTILLATION. Delhi-110 006 Email: globalmedia@dkpd.com Table of Contents 1. Origin & Making of Whisky 2. Origin & Pro d uction of Champagne 3. Origin & Production of Rum 4. Origin. 1 - Malting 2 - Milling 3 - Mashing 4 - Fermentation 5 - Distillation 6 - Ageing Many factors have an influence on the quality and character of whisky : characteristics of malt (Origin