Wine & Bar Essay

Razovic

w4.pdf

Home >Business & Finance homework help >Management homework help >Wine & Bar Essay

A World Leader in Hospitality Managementwww.shms.comA World Leader in Hospitality Management

“Anyone who tries to make you believe that he knows all about wines is obviously a fake.” – Leon Adams

Terroir, Viticulture & Vinification

A World Leader in Hospitality Management

LEARNING OUTCOMES

§ Review of the last topic

§ Understand the fundamentals of Terroir, Viticulture and

Vinification and what needs to be take in consideration.

§ Know the major wine grapes

§ Understand the alcoholic fermentation

§ Understand the Winemaker considerations and the

factors that affect the cost

A World Leader in Hospitality Management

WHAT FACTORS AFFECT WINE STYLE, QUALITY & PRICE?

Natural Factors

• The grape

• The climate

• The weather

• The soil

Human Factors

• The viticulture

• The vinification

• Wine aging & storing

• Market force

A World Leader in Hospitality Management

WHAT IS TERROIR ?

A World Leader in Hospitality Management

WHAT IS VITICULTURE?

• It is the science and study of grape growing and production.

• It deals with the series of events and conditions that occur in the vineyard.

(WSET, 2019)

Why lakes, seas and rivers help to produce great wine ?

A World Leader in Hospitality Management

GRAPE (VITIS) TYPES

= Vitis Vinifera= Vitis

A World Leader in Hospitality Management

GRAPE ANATOMY

Stalks • Green Tannins

Pips • Bitter Oils

• Green Tannins

Pulp • Proteins • Fruit Acids • Water • Sugars/acidity

Skin • Color • Flavour • Tannins • Aroma

A World Leader in Hospitality Management

MAJOR VITIS VINIFERA VARIETIES

White Wine Grapes 1. Riesling

2. Sauvignon Blanc

3. Gewürztraminer

4. Chardonnay

5. Chenin Blanc

6. Pinot Gris

7. Viogner

8. Chasselas (Swiss)

Red Wine Grapes 1. Pinot Noir

2. Cabernet Sauvignon 3. Merlot

4. Syrah/Shiraz

5. Grenache

6. Nebiolio

7. Sangiovese

8. Tempranillo

A World Leader in Hospitality Management

WHAT GRAPES NEED FOR GROWING?

• Sun • Reflect from

soil• CO2 • Atmosphere • Sun

• Reflect from water

• Rainfall • Irrigation • Water store in soil

oxygen

Photosynthesis • Leaf combine CO2 + Water

to produce glucose + O2

nutriments • Soil particles • Humus • Fertiliser

A World Leader in Hospitality Management

CLIMATE CLASSIFICATION

cool currents warm currents

50°N

30°N

50°S

30°S

• 3 Types of climate : 1) Continental ; 2) Oceanic; 3) Mediterranean

• 4 Temperatures climate zone : 1) Cold (L 16.5°C); 2) Tempered (16.5°C to 18.5°C); 3) Warm (18.5°C to 21°C); 4) Hot (M 21° C)

Gulf Stream California Current

Humboldt Current

Benguela Current

West Australian Current

East Australian Current

A World Leader in Hospitality Management

WHEN TO HARVEST THE GRAPES?

In the North- Hemisphere

• In Warmer climate, short growing seasons (ie California,

USA), harvest time end of August to beginning of September

• In Moderate to Cooler climate, longer growing seasons (ie

Burgundy, Center of France), harvest Mid-September

• In Cooler Climate, or for sweet wine, more longer growing

seasons (ie Germany), harvest time October, November,

even beginning December (Ice Wine)

A World Leader in Hospitality Management

FACTORS THAT AFFECT THE CULTURE

8) Water impact

6) Soil impact

7) Orientation impact

2) Altitude impact

1)Latitude impact

5) Slop impact

3) Air impact 4) Diurnal impact

9) Environmental: soil, fog & mist impact

A World Leader in Hospitality Management

§ less alcohol § lighter body

§ less tannin § more acidityCool climate

Warm hot climate

CLIMATE IMPACTS ON WINE

A climate represent the average weather conditions to be expected in a typical year.

§ more alcohol § fuller body

§ more tannin § less acidity

Moderate climate

A World Leader in Hospitality Management

Are the temperature, rainfall, sunshine experienced in a specific year and the risks are:

WEATHER THREATS CONDITIONS

RAIN

HAIL

TEMPERATURE WIND

FROST

Weather hazards (+ or -):

The vineyard at a temperature above +35°C goes in stasis, at -10° C it go into dormancy and if it goes below -20°C it can die.

A World Leader in Hospitality Management

MAJOR VINEYARD THREATS

Vineyard Pests & Disease are : • Phylloxera – attacks the roots of the vines

• Nematodes

• Birds

• Insects

• Animals • Downy Mildew • Odium

www.dpi.nsw.gov.au

A World Leader in Hospitality Management

A + or – Disease the Rot is: A greyish powdery mould which causes a number of plant diseases and is deliberately cultivated (as noble rot) on the grapes used for certain wines.

www.winefolly.com

MAJOR VINEYARD THREATS

A World Leader in Hospitality Management

THE SOIL

• ASPECT

• STONES

• DRAINAGE

• NUTRIENTS

• TASTE IMPACT

A World Leader in Hospitality Management

VINEYARD GROWING ACTIVITIES

§ Vineyard cut & care

§ Space yields

§ Pest and disease control

§ Harvest time

§ Irrigation

A World Leader in Hospitality Management

THE VINIFICATION

Is the production of wine, starting with the selection of the grapes and ending with bottling the finished wine.

A World Leader in Hospitality Management

WINEMAKING ALCOHOL FERMENTATION PROCESS

• Sugars are provided by the ripe grapes. • Yeasts are either naturally present on the skin or are added by

the wine maker. • The alcohol stays in the wine. • Carbon dioxide gas escapes into the atmosphere. • Over 15% of Alcohol the yeast can die. • The fermentation process can only start if the temperature +5°C. • Above 35°C the yeast die.

HeatLiquid

A World Leader in Hospitality Management

DEFINITION OF WHAT WINE IS?

• Is the result of the fermentation of grape or fruit juice.

• Is normally holds between 8-15% alcohol.

• Is containing water & nutriments.

A World Leader in Hospitality Management

• White Wine: Only the juice is used so no tannins or colour. White, red &

black grapes can be used.

• Red Wine: Juice is kept in contact with skins (pumping over) during

fermentation to give colour and add tannin (Maceration).

• Rose Wine: Time spent in contact with skin is shorter, so is lighter in

colour.

DIFFERENT WINES’ COLOR

A World Leader in Hospitality Management

MATURATION

BOTTLING

CRUSHING

PRESSING

FERMENTATION

WHITE WINE MAKING PROCESS

WHITE WINE

BOTTLING

MATURATION

FERMENTATION

SKINS

JUICE

PRESSING

CRUSHING

A World Leader in Hospitality Management

BOTTLING

PRESSING BLENDING

CRUSHING

Red and Rosé Wine Making Process

ROSÉ WINERED WINE

BOTTLING

BLENDING

MATURATION

SKINS

PRESS WINE

ROSÉ WINE

FREE RUN WINE

PRESSING

FERMENTATION

CRUSHING

MATURATION

FERMENTATION

Punching down

Pumping over

A World Leader in Hospitality Management

Without Oxygen § stainless steel § glass bottle

DIFFERENT TYPE OF MATURATION 1

A World Leader in Hospitality Management

DIFFERENT TYPE OF MATURATION 2

With Oxygen oak § barrels § staves § chips

A World Leader in Hospitality Management

DIFFERENT STYLE OF WINES

A World Leader in Hospitality Management

DIFFERENT TYPES OF WINES

A World Leader in Hospitality Management

DIFFERENT STYLES OF WINES

A World Leader in Hospitality Management

WINEMAKER CONSIDERATIONS

• Extansive grape varieties

• Single varietal or blends

• Terroir & climate impact on the grape

• What style and philosophy

• Region regualtion & label

• Cost

• Quantity

A World Leader in Hospitality Management

FACTORS AFFECTING THE COST

Vineyard • land, labour, machinery

Winery • equipment, oak, storage

Packaging, Distribution and Sale • exchange rates • packaging • transport • taxes and levies

A World Leader in Hospitality Management

Cheers – Eh Santé !