Wine & Bar Essay

30/08/17  

1  

A World Leader in Hospitality Management

Sweet   Wines

A World Leader in Hospitality Management

Sweet  Wines

AIM:  sugar  to  remain  in  the  finished  wine

Methods §  Interrup9ng  the  fermenta9on

§  Adding  a  sweet  component

§  Concentra9on  of  sugars  in  the   grapes

Yeast  dies  when  alcohol  reaches  above  15%  abv

A World Leader in Hospitality Management

Interrup9ng  the  Fermenta9on

§  Filtra9on                

(removing  the  yeast)

§  For9fica9on                           (killing  the  yeast)

§  sulfur  dioxide

§  alcohol

30/08/17  

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A World Leader in Hospitality Management

Adding  a  sweet  component

§  Unfermented  grape   juice  (süssreserve)

§  Adding  sweet  wine

A World Leader in Hospitality Management

Concentra9on  of  sugars  in  the  grapes

Dried  Grapes §  late  harvested  healthy  grapes  shrivelled  

on  the  vine  or  dried  out  aNer  picking §  flavours

§  dried  fruit,  raisin §  e.g.  Recioto,  PX  (Pedro  Ximénez)

A World Leader in Hospitality Management

Concentra9on  of  sugars  in  the  grapes

Noble  rot/Botry*s  cinerea §  mould  aYacks  ripe,  healthy  

grapes  which  shrivel  on  the   vine

§  hand-­‐harvested §  flavours

§  orange  marmalade,   apricot,  rye  bread

§  e.g.  Sauternes,  Tokaji,  some   Auslese,Beerenauslese,   Trockenbeerenauslese

30/08/17  

3  

A World Leader in Hospitality Management

Concentra9on  of  sugars  in  the  grapes

Frozen  Grapes §  healthy  grapes  frozen  on  the  vine §  harvested  in  winter §  flavours

§  intense  pure  varietal   §  e.g.  Icewine/Eiswein