FOOD AND BEVERAGE: WINES OF GERMANY

                                                   WINES OF GERMANY
Wines of Germany
     The history of German wines goes back to the ancient Romans who conquered the region Germany’s wine region are concentrated in the south-western part of the country, which straddles the 50o N latitude. Germany’s location being so far north is relatively cool and the low in autumn. That is why the German wines harvest takes place in October and November, long after the harvest has completed elsewhere.
     Most of her vineyards are located on step south-facing slopes to allow maximum exposure to the sun and each vine growing site is chosen to provide  the best micro climate possible. For instance these vineyards are usually located along the step banks of the river Rhine. The water on these rivers help reflect sunlight and provide greater exposure to the sun for the vineyards.
Since the generally reduced exposure to the sun affects most of her vineyards , the ripeness and therefore the suger levels of the grapes then because of great concern to the Germans.
Over time, time the Germans have put into practice the harvest team of grapes at various stages of ripeness. This practice is the basic of the German wine quality rating system where the degree of the ripeness at harvest is indicated on the label by the quality category .
In this system, the longer the grapes stay on the vine and the riper they become the higher the category the eventual wine. This also means the wines develop more pronounced aromas, flavour and an increased natural sweetness. That is why the general impression about Germans always being sweet comes about. At the same time, the long, slow ripening period enables the grapes to mentain there fruits acidity, which makes them freshing and lively.

                                    GERMAN WINE LAWS
On to the German wine rating system there  two basic labels of wine covering four categories. The 2 labels are Tafelwein (which include landwein )and Oualittatswein (covering both Qualittatswein bestimmter Anbaugebiete and Qualittatswein mit pradikat).
 The four categories of German wines are therefore:
• Deutcher Tafelwein
• Deutseher Landwein
• Qualitatswein bestimmter Anbaugebiete(QbA)
• Qualitatswein mit Pradikat(QmP)


Deutcher Tafelwein
  This is the simple, pleasant table wine for the every day enjoyment. Deucher Tafelwein are the wines made softly from grapes which is grown in Germany. These wines are made from  different four broad Tafelwein region in Germny Rhein-Mosel, Bayern, Neckar and the Oberrhein.
   If the wine is labelled softly as tafelwein and the word ‘Deutscher’ is missing from the label, then the wine is not made softly from German grapes but blended with from grape juice or wines imported from countries outside Germany  within the European Union.

Deutscher Landwein
These wines are different category of table wine because it is dry or semi dry and character than tefelwein. It is produce in one of the 17 designated landwein regions. Like Tefelwein very little of this category is encounted outside of the region of the production.

 Qualitatiswein bestimmter Anbaugebiete (Qba)¬¬¬
Qba wines are only produced form 11different specified wine growing  region such as Ahr, Mittelrhein, Mosel-saar –Ruwer, Rheingau, franken, Rheinhessen, Nahhe, Hessische, Bergstrasse, Rheinpflaz, Wurttenberg and Badan . each of these wine reagions is reffered to as a gebeit.
These kind of different category of wines carry the largest volume of German Wines. These wines are made from approved grape varieties which must be ripened sufficiently to ensure that the wines typically represent the style and taste characteristics of each region.  If a vineyard is indicated on the label of these wines, then at least 75% of the wines in the bottle must be made from that site.
 Qualitatswein mit Pradikat(QmP)
This is a quality wine category that makes the distinction of classifying  wines by their special attributes (Pradikat in German). This category includes the finest wines of Germany and indicates one of six special attributes on their label.
These all attributes are listed according to the ripeness ( and sugar level ) of the grapes at harvest. This degree of ripeness and sugar level varies with the grapes variety used and the geographical origin.
The minimum alcoholic strength  stated for six  different categories of QmP wines are potential alcoholic strength based on the sugar levels and ripeness used without any chaptatisation. Following are the six different QmP classification or pradikats:
• Kabinett
• Spatless
• Auslese
• Beerenauslese
• Trockenbeerenauslese
• Eiswein

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Classification of beverages: Non Alcoholic Beverages

There are different types of  Non- Alcoholic Beverages.
1) Bottled Water:
    According to FDA (Food and Drug Administration) bottled water is a water that is intended for human consumption, which is sealed in bottles or any other container without any ingredients. This water is consider as a suitable antimicrobial and safe drinking water.

2) Milk :
    Milk is also consider as non- alcoholic beverage because it contains no any alcoholic. Milk is consider as primary source of nutrition. which produce energy and reduce many disease. Milk is white liquid which are produced by mammals.


  3)  Tea:
       Tea is consider as a second most consumed drinks in the world. Tea is made from dry leaves of tea plant camellia. Tea is prepared by pouring hot or boiling water over a tea leaves.

4) Coffee:
     coffee is available in many varieties such as caffeinated, decaffeinated , brewed, roasted, instant , flavoured. This is prepared from the baked or roasted  seeds of several species of an evergreen shrub of the genuscoffea.


5) Soft Drinks :
      Soft drinks are consider as a non- alcoholic carbonated beverages which is made of mixing dry ingredients or fresh ingredient without no any alcohol. (for example lemons,oranges etc ) with water.


6) Juice Drinks:
     Juice is a liquid which naturally combination of fruits and vegetables, This is prepared by squeezing or macerating fruit of vegetables flesh without the application of heat or solvent. (example orange juice , tomato juice )

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FORTIFIED WINES: SHERRY

SHERRY
Formally known as Scheris, sherry takes its name from the town of jerez (de al frontera), and is made in and around the region surrounding the town of jerez de la frontera in south western spain. Within the region there are three main centres of production.

• Jerez de la Frontera
• Puerto de Santa Maria
• Sanlucar de barrameda

GRAPSE VARIETIES FOR SHERRY
Grown on the white coloured soil called albariza, the grapes used for Sherry are the:

• Palomino Bianco
• Pedro Ximenez
• Moscatel Fino

Among these three varieties Palomino bianco is the main grapes which is used for Sherries, while Perdro Ximenez  and Moscatel Fino are usally used to blend with palomino Bianco wines and act as ‘sweetening wines’ to produces sweeter versions of sherry.


PRODUCTION OF SHERRY
The heat and sun of the region allows the grapes to develop the great deal of sugar. The sugar in grapes meant for making  ‘sweetening wines’ are often further concentrated by simply laying them on straw mats in the hot sun to evaporate their water content. The harvested grapes are left in the sun for 12 to 24 hours for between 10 to 21 days in this manner. At night these are covered with straw mats called esparto  soleo to protect them from the night dew.

The very hot climate also produces grapes with relatively low acids and since well balanced wines must have sufficient acid levels, the harvested grapes are actually ‘plastered’ to achieve this. Prior to pressing, the stalks are removed and a small amount of gypsum, the raw  material of plaster of Paris, called yeso by the locals is dusted on the grapes to eventually allow the wines to precipitate tartaric crystal and to increase its tartaric acid levels which provides balance to the wine.

Traditionally the rape grapes are tipped into shallow vats called lagares where men in special nail studded boots called zapatas de pisar would stomp on them, crushing them. This tiring process is carried out throughout the night from midnight till noon the next day.

The free run juices are collected in barrels and the remaining pulps is then pressed to extract the remaining juice. The must (called mosto) is then pumped into large vats and selected cultured yeast is then added.
After some 12 hours, fermentation begins and it carries on 36 to 50 hours at temperatures that very from 25 to 300 C . The fermented wines is then pumped into small oak casks to allow the fermentation to run its full course. At the end of the two months of the fermentation period of time . the sugar in the wine is exhausted and the fermentation stops. With the exception of Pedro Ximenez and muscated the wines are always fermented till dry.

A layer of gray white microscopic yeast (saccharomyces beticus) called ‘flor’ forms a naturally as a thin white scum that floats on the wines in only some of the barrels his film of yeast like organisms prevent the oxidation of the wine allowing the vines to eventually become paler, drier, lighter styles like Fino or Amontillado. Those wines in barrels that do not develop the flor becomes darker and richer tasting destination to become Olorosos.

While there is no way to ensure the formation of the flor, it is possible to create conditions that would encourage its growth:

• Alcoholic strength must be between 13.5 and 17.5%  with optimum concentration being about 15.3% , the level at which the vinegar  producing acctobacter is killed off.
• Temperature of 15 to 30o C .
• Sulphur dioxide content of less then 0.018%
• Tannin content of less than 0.01%
• Absence of fermentable sugars.

The cellar master uses a series of chalk marks on the ends of the barrels to denote the style of wine in each barrel which it is likely to develop into. The wines are classified several times and are marked in the following manner according to the style of wines.


STYLES OF SHERRIES
There are six style of sherry

• Fino Sherry
• Manzanilla Sherry
• Amontillado
• Oloroso
• Palo Cortado
• Cream, Milk and Brown Sherries

Fino Sherry
This sherry is only made when nature blesses the winemakers with the development of flor in the casks. This pale, light and well known style of Sherry is known as Fino.

Manazanilla Sherry
Made  when finos are stored and matured at the coastal town of sanluccar de Barrameda. The finos acquire a salty tang  which is distinguishable on the palate as a style different from regular Finos and is now known as Manzanilla.

Amontillado
For the long period of time these fuller flavoured Finos  and develop into slightly darker wines with fuller flavours and nutty tang, this type of wines are called Amontillados. Their names are derives from the wines of similar character produced at Montilla, which were greatly sought after before jerez became famous.

Oloroso
Wines left on open air do not generally do well and spoil easily, turning into vinegar. The layer of the flor protects the Finos from this fate as it covers the surface of wines where Oloroso do not have this advantage.

Palo Cortado
Palo Cortado is the another type of sherry which is occasionally found. This is very rare style of wine, originally an oloroso, these wine develop Fino characteristics later during the final classification. These are usally rare and very expensive.

Cream , Milk and Brown Sherries
These are the sweet sherries that are usally based on the Oloroso and sweetened with sweetening wines made from Moscatel and Pedro Ximenez.

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Information about fortified wines

FORTIFIED WINES

Fortified wines are that wines which ahave been strengthened (fortified) with the addition  of a spirit during its production. While most still table wines have strength of 8 to 15% alcohol by volume, fortified wines contain alcoholic strength between 16 to 21% alchol by volume.

The added spirit  is usually a local brandy made from wine or from mare. The brandy has an affinity with the wines, and is also cheaper to use since surplus wine is always available in for distillation into a spirit.Produced in many part of the world, in any country or area where brandy and wines are made, the range of fortified wines ranges from very sweet Malmsey Madeiras to veey dry Fino Sherries. They also may be based on red or white wines and eventually made into a golden brown or pale amber wine.
The fortified wines of the world includes the following 

• Sherries
• Port wines
• Madeira
• Marsala
• Malaga

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WINES OF ITALY

The ancient Greeks used to refer to Italy as Enotria – the land of wines. Truly, the tremendous and very varied range, styles and sheer number of wines produced in italy boggles the mind. Today, there are an estimated 2000 types of wine, though most of them are ordinary wines for everyday drinking, there are an increasing number of world classed wines now being produced by moderm viticulture and vinification methods. Italian producer have moved so rapidely that they have created wines of undeniable class in every region such as north and south also.


ITALIAN WINE LAWS
The wine industry in italy has managed to make great progress in the past 15 years. According to new law in 1992, the effort of the italian government to effectively control and regulate the often chaotic and archaic italian wine laws now seems within reach. In line with the rest of countries in the European Union, Italian wines are classified in a system known as the DOC system. The requirement of the system are similar and in line with those of the other member of the European Union.

The categories in this system are

• Vano da tavola
• Vino da tavola con Indicazioni Geografica
• Denominazione di Origine Controllata (DOC)
• Denominazione di Origine Controllate e Guarantita (DOCG)

Vino da tavola
The simply and most basic level in the italian wine law classification.

These table wines are equivalent to French vins de table and Germany’s Tafelwein. The quality of these wines can vary greatly. In their pursuit to make better wines, some younger winemakers have tried newer techniques and used non-traditional grape types with excellent results. Excellent wines like Sassicaia and Tignanellow are actually rated as vino da tavola though they certainly deserve atleast a DOC status. However, since they are made from or blended wih non-traditional grape varieties like Cabernet Sauvignon, they do not qualify for DOC rating and are relegated to table wine status. However, these well made wines enjoy international recognition, high price and request despite being da tavola.

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GIN

The origin of the GIN can be traced back to 1650 when it was invited by a physician and professor at the leyden University in the Netherlands. His name was Franz de le Boe, otherwise known as Dr Sylvius.

Interested in the medical properties of alcohol, he decided to experiment by adding juniper beeries to a neutral spirit. He did this in an effort to create a medicine for those suffering from kidney ailments aas juniper was well known for its diuretic properties.

He named the mixture genever, from the French word for juniper- genievre. This spirit was soon the range all over the Netherlands and by 1655, it was being commercially produced by the Bols firm.

By 1742, Gin had became the national drink of the masses in England. Its popularity and infamy had became so wide spread that many of the social ill of the time were blamed on it.
Alcoholism and general public drunkenness was caused by gin and several attempts by the government at that to outlaw gin proved futile.


Gin, as a spirit, found much attention and limelight again during the American Prohibition. During this rather dry and lawless years in the USA, much illegal and dangerous versions of gin were produced, some ever using methanol. These gin were termed bathtub gain as they were sometimes literally produced by mixing a neutral spirit with juniper berries in a bathtub.

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WINE AND FOOD

Wine is the potable alcoholic beverages which are obtain from the fermented juice of fresh grapes. Like all successful partnership, the pairing of wine should allow each component to express the individual qualities of express the individual qualities of each partner. Thus in paring food and wine, one should seek out food and wines whose qualities complement each other. In order to do this one must be aware the flavour of each component. This type of components is quiet difficult to make because food and wine is not just a single flavour nor a set of flavours, for example a wine may be fruity, light, or dry, and a dish may be spicy, acidic or sweet.

The main thing to be very careful about is the taste and smell because every people have different thresholds of perception of various tastes and smells. If one person especially have sensitive to a particular characteristic or taste such as acidity, sweetness, bitterness or spicy, then their olfactory Perception of the dish or wine will be somewhat different from others. There are the simple guideline that should be observed such as old often associated with wine and food pairing “ red wine for red meats and white wine for white meats”. Red meat are those meat which are stronger tasting, include meat like beef, mutton, duck, and game venison and pheasant. Whereas the white meat are those meat like milder-tasting and include veal, lamb, chicken, pork as well as fish and seafood.

However, a more accurate, though less elegant guideline might be ‘full flavoured wines with rich tasting food and delicate tasting wines with delicate tasting food’. The intensity of flavour that each component should be considered when pairing wine and food rather than its colour.

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INTRODUCTION OF VODKA

A historical record shows that vodka has been produced & consumed in Central Europe as early as the 12th century. Before the Russian Bolshevik revolution of 1972, vodka was relatively unknown and unheard of Russia and Poland.

The word vodka is said (by the Russians) to have been derived from a Russian term for the distilled spirits – ‘Zhiznennia voda’ or ‘water of life’. Very much a like the latin term ‘aqua vitae’ was used in western Europe for other spirits. The word vodka is believed to be derived from the Russian word ‘voda’ or the polish word ‘woda’, both of which mean approximately the same things. which means ‘dear little water’. It was known that first time vodka was made from whatever raw materials that was plentiful. In the early days distillation were based on wine, not grain, & therefore end result would have resembled a crude brandy rather than a pure spirit that is the vodka of today.


DEFINITION OF VODKA
Vodka may be define as neutral spirit which are distilled and filtered or treated with a charcoal or any other materials so as to be without distinctive character, taste, aroma or colour.
The clear, colourless and tasteless spirit we now know as vodka was first made in a laboratory in St.Petersburg in 1810 when a scientist accidentally discovered that activated charcoal was capable of absorbing fumes, odurs and flavours.

By 1818, a Russian named peter Smirnoff had founded the first distiltery in Moscow and had began to filter grain spirits through charcoal to produce the type of clear, colourless neutral spirit we now known as vodka.

However, attempts to introduced the spirit to the American market did not meet with much success until 1948, by coincidence rather than design. A restaurant owner was trying to introduce ginger beer to the United States. Experimenting with ways to server it, he added vodka and lime juice and named the cocktail Moscow Mule. Its neutral nature lent itself to almost any mixture of juice and soon many vodka-based cocktails were being served all over the nation. Some of these cocktails are still popular today, cocktails like Bloody Mary, Vodka Martini and the Screwdriver.

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INTRODUCTION OF BEVERAGE: BEER

BEER
Beer is the fermented beverage that derives its acoholic content from the conversion of malt sugars into alcohol by the action of brewer’s yeast & it is the flavour with hops. Historical relics & records tells that beer were made by the ancient Sumerians and Egyptian from 6000 years ago through its history probably goes back even further in time.

THE INGREDIENTS FOR BEER
In order to produce beer, the following ingredient are needed which are given below.

• Malted grains and cereals
• Water
• Sugar
• Yeast
• Hops
• Malted grains and cereals.

Plant use to store energy in the form of sugar in fruits or as starch in grains & cereals. The alcohol in the wine is produced by the action of the yeast on the sugars in grapes juice. In beer the source of the sugar is stored in the form of starch contained in the grains and cereals. Whereas starch cannot be convened directly into alcohol, through the time and experimentation man has learn to convert starch into sugar.
The process of converting starch into sugars is called Malting and is done in four stage which are given bellow.

• Steeping
• Sprouting
• Kilning
• Milling

STEEPING
In this stage the grains are steeped or completely immersed in the water for two days unless it is thoroughly soaked.

SPROUTING
The moisture grains are spread out on the floor in a warm chamber with high moisture levels. The grains germinate or sprout. On this stage the sprouted grains are termed green malt. The green malt requires energy to grow and produce a chemical substance or enzyme which is called amylase. This enzyme converts the stored starch into soluble sugars which the green malt uses as energy to grow. All these soluble sugar, dextrin and maltose can be fermented, whereas starch in the original state cannot be convert.

KILNING
The green malt, is placed in a klin (it’s a furnace or oven for burning baking) and roasted. This is used to convert sugar stored in the sprouted barley grains which may now be termed malt. The temperature and the degree of the roasting is important as it determines the desire amount of flavour and the colour of the malt. Malt may be roasted until light, dark, or black depending on what each brewery requires.

Milling
The kilned(roasted) malt then goes to the mill room, where it is ground into a meal or grist. The extraction of these sugars is carried out in the brewery to provide the basis for fermenting alcohol in beer. Beer makers prefer to use the finest malted barley as the basis for their beer. The best malt for beer production are those made from barley with very little plant protein. The low protein contain reduce the problem of cloudiness in beers which can occur if varieties like the high protein six-row barley are used. The cereals , usually corn or rye are called adjuncts and are used to make lighter-bodied beers and also to allow producers to lower costs of production since they cheaper than malted barley.

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THE ORIGIN AND HISTORY OF WINE

THE ORIGIN AND HISTORY OF WINE
While taking about the story of the wine it is older than known history. For centuries, wine has flowed the occasion of ancient civilization. The people from Rome, Greece, Sumeria and Egypt all withnessed the rise and fall of their empires, yet only one drink is servived and flowed on incessantly through the age that is no other than wine.

Whether it was religion, politics or science, wine made a name for itself that went beyond the table. It has got own symbolization on religion such as Dionyus was worshipped but the Greeks as their god of wine, as was Bacchus by the Romans. In the ancient civilization wine is the nectar association with the gods. It believe that at that ancient period of time, they have felt close to these gods drinking of the gods themselves and having done so, felt good.

Wine is still a vital part of some culture and religions, It is said that in Jewish law, Jews must drink four cup of wine at religious holidays like the pass over while at wedding time he must drink at least one and at circumcision at least one cup of wine.

Bible is one of the most interesting historical records of ancient period of time. It is written that Jesus performing his first miracle by turning water into wine. Today wine is still used in rituals of some Christian churches as a symbolism of Christ’s blood.

After the research the country like Americas, Australia, South Africa and New Zealand found that immigrant brings with them vines from their home lands. Planted in the different brings the different taste & flavour, the vines flourished and winemaking became one of the part of the people’s livestock hold in these country. In 1862, Louis Pasteur renowned French scientist was asked by the Emperor of France to set aside his work in order to find out why bottles of French wine were going bad and turning to vinegar. Pasteur’s investigation led him to culprit the vinegar bacteria. The unsanitary conditions of wine making in those days were a heaven for bacteria spoilage. When these bacteria exposed in the air then it turns good wine into vinegar. His discovery of a solution still carries his name today by Pasteurisation.

Depending upon the qualities of the wine, wine may be classified by the characterized as below:
• Red, white or rose
• Dry, medium-dry or sweet
• Light, medium or full-bodied
• Still or sparkling
• Fortified, fortified and aromatized or natural table wines.

Wines may be characterized by their:
• Colour
• Sugar content
• Alcohol content
• Carbon dioxide content
• Flavouring

Colour
Wine generally comes in three colour that is white, rose (pink) and red.
• Red wines
These wines have range in colour from light, brilliant reds and purples to dark opaque.
• White wines
These wines have a colour range from watery. It is transparent deep shade of yellow and straw gold. The colour becomes when they are matured in oak barrels.

• Rose wines
These wines have a colour of range from light pink to orange-salmon pink to very light, pale reds, Rose pronounced “roe-zay” is French for pink.
SUGAR CONTENT
Wines vary in the amount of sugar remaining in the wine after the fermentation stops. Depending on the residual sugar content, wine may be classified as sweet wines, medium- dry wines & dry wines.

Sweet wines
These wines are those wines which contain the high amount of the residual sugar and which taste distinctively sweet.

Medium-dry wines
These wines are those wines which contain the residual sugar content lower than the sweet wines but higher than the dry wines. So it is considered as the medium-dry wines.

Dry-wines
These wines are those wine which contain the residual sugar content lower than the medium-dry wines. Usually between (0-4) grams of residual sugars per liter.


ALCOHOL CONTENT
Wine can be classified according to the alcohol content on the wines. There are two types of wines while classifying the alcoholic content wine which is given below.

Natural table wines
The wine which contains alcoholic concentration lower than 15% alcohol by volume. There are three types of natural table wines which are given below:

• Light-bodied wines are those wines which contain 5 to 10.5% of alcohol by volume.
• Medium-bodied wines are those wines which contain 11 to 12.5% of alcohol by volume.
• Full-bodied wines are those wines which contain 13 to 15% of alcohol by volume.

Fortified wines
Fortified wine is still wines that have been fortified (where the alcoholic strength is increased by adding grape brandy). The alcoholic strength of the in the wine is between 16 to 21% alcohol by volume.
CARBON DIOXIDE CONTENT
When we talk about the carbon dioxide content we can classify them as either still or sparkling wines. Still wines are produce by the normal fermentation process and they are not sparkling or effervescent. Whereas the sparkling wines are produce by the two different process of fermentations. Secondary fermentation are done within the enclosed container, carbon dioxide gas are dissolved in the wine while creating an effervescent or buddly wine.

FLAVOURING
Taste is the one of the most important part of the wine, but it depends upon the flavour. Flavours incorporated into them through the additional of different types of extracts of aromatic herbs and spices or by macerating these in the wines. Fortified wines are the still wines fortified by grape brandy and flavoured with the aromatic herbs & spices.


WHAT EFFECT THE PRODUCTION OF WINE
There are six factors that mostly effect on the production of wine which are given below:

• Climate
• Soil
• Grape Variety
• Viticultural practices
• Vinification
• Luck of the year

Climate
The climate is one of the most effective factors because geographical area may change the climate and there occur the different temperature which is directly effective on the production of wine. The seasonal change in the temperate climate of the vine growing region provides the necessary sunlight warmth & moisture for the vines to flourish.

Wine is impossible to make without water. Whereas, the moisture is required along with time of the years & stages of growth of the grapes berries. When some countries like France prohibits the practice of irrigation while wine region in the USA & Chile allow to practice, when there is little or no any rainfall during the summer.

When there is too little sunlight then it results in unripened grapes, which eventually produce wine, which are very acidic and low in alcohol. When there occurs a too much of sunlight then they destructive as it deprives the wine of the acidity which is necessary to provide a freshness.
SOIL
Soil is one of the rich & well-irrigated soils which allow for the better growth of the vines. Land with poor topsoil, if it is not too wet then it produced concentration of flavour and substance. The common property of the soil is that they porous and allow water to drain off quickly. The soil also provides the vine with nutration.

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Hotel Management: Introduction of Beverage

The Beverage is any portable drinking water except plain drinking water. The word "beverage" has been derived from the Latin word "Bever", which means rest or repose from the work. Beverage refer as drinks such as wine, spirits, beer, liqueurs, aerated drinks, juices, tea, coffee, hot chocolate etc. In hospitality terminology, there are two types of drinks such as alcoholic & non-alcoholic, which is just consumed by human being, either to quench the thirst or refreshment nourishment or relaxation as per the need of the human.

In industries such as restaurant, hotels, bars, pubs,canteen, cafeterias, either commercial or non commercial beverage is an essential liquid product. During breakfast nourishing drinks like milk fruit juice & malted juice such as horlicks, tea, coffee, etc like this beverages goes very well these beverage refers to an non alcoholic beverages. At the dinner time, alcoholic drinks like beers, wines, spirits & liqueurs are usually consumed as relaxation, refreshment, and stimulate the body.

It is true that life cannot br sustained without water. Science says that liters of water is required per a day to stay well. We would not be wrong to say that beverage are the part of what we must consume to sustain life. In short, we must drink.

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Classification Of Beverages

Beverage has been classified into two categories

• Alcoholic Beverage
• Non Alcoholic Beverage

Alcoholic Beverage (C2H5OH)
Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits, cereal (grain), molasses and plant extract.

Technically, it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the cereals or molasses into alcohol & carbon dioxide(CO2), though there are other reaction taking place at the same time and that also influence the character of the finished beverage. Alcoholic beverage has been divided into three categories, they are as follow

• Fermented Alcoholic Beverage
• Distilled Alcoholic beverage
• Compound Alcoholic beverage

NON ALCOHOLIC BEVERAGE
Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation. They are considering as soft drinks, which can be have according to the choice and standard. They are found in the bottle or canned or open liquids to consume in any stage of the meal or without meal. The bottles or cans are hygienically and sold in the market in the safe manner, e.g. aerated waters, mineral water, juices, squashes, syrups, etc.

Non-Alcoholic beverage is sold and consumes by human according to their needs and requirement, and no any bar law can restrict its sale as it doesn’t have any intoxicating character. Therefore, soft drinks can be sold or consumed in any time of the day or night, and any type of the span of life. In hospitality industries, the non-alcoholic beverage are essentially provided and served as a breakfast, lunch, and dinner with or without meal to the customer. While we talk about the non-alcoholic beverage mostly we prefer juice, lassi, squash, tea, coffee, hot chocolate, soft drinks like coke, sprite, fanta, real and etc.

Non-alcoholic beverage can also be used while making cocktails and mocktails. They stimulate the plate & act as an aperitif. It is widely used for diluting spirits with soft and cold drinks, like rum and coke, whiskey and soda water, gin and tonic water, etc. It not only adds to the taste on it but also enhance colour & flavour and eye appeal.

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