DOCSLIB.ORG

Redalyc.Alternative Processing of Port-Wine Using Pectolytic Enzymes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Rogerson, F.S.S; Vale, E.; Grande, H.J.; Silva, M.C.M. Alternative processing of port-wine using pectolytic enzymes Ciencia y Tecnología Alimentaria, vol. 2, núm. 5, julio, 2000, pp. 222-227 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72420501 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 222-227, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 ALTERNATIVE PROCESSING OF PORT-WINE USING PECTOLYTIC ENZYMES PROCESADO ALTERNATIVO DEL VINO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS PROCESADO ALTERNATIVO DO VIÑO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS Rogerson, F.S.S*1; Vale, E.3; Grande, H.J.2; Silva, M.C.M.3 1* Departmento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto. Portugal. E-Mail: [email protected] 2 Licentec, Bernadottelaan 15, P.O.Box 8323, 3503 RH Utrecht, The Netherlands. 3 Escola Superior de Biotecnologia/Universidade Católica. Rua Dr.Antonio Bernardino de Almeida, 4200 Porto. Portugal. Recibido: 24 de Octubre de 1999; recibida versión revisada: 9 de Marzo de 2000; aceptado: 15 de Marzo de 2000 Received: 24 October 1999; rreceived in revised form: 9 March 2000; accepted: 15 March 2000 Abstract The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparation “Ultrazym” during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional). The effect of enzymatic treatment resulted in improvements in: i) juice yield; ii) colour extraction; iii) wine filterability. Juice yields increased by up to 6%, wine colour intensified by up to 40%, and wine filtration speed was considerably more rapid in the enzyme treated wines. Ó 2000 Altaga. All rights reserved. Keywords: Wine, pectolytic enzyme. Resumen El objetivo de este trabajo fue investigar la aplicación de un preparado enzimático comercial durante la maceración de la uva para realizar un procesado alternativo de 7 variedades monovarietales de vino de Oporto (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém y Touriga Nacional). El efecto del tratamiento enzimático resultó en una mejora: i) del rendimiento en jugo; ii) de la extracción de colorantes; iii) filtrabilidad del vino. El Rendimiento en jugo se incrementó hasta un 6%, la intensidad del color del vino hasta un 40% y la velocidad de filtración fue considerablemente más rápida en los vinos preparados con enzimas. Ó 2000 Altaga. Todos los derechos reservados. Palabras clave: Vino, enzimas pectolíticos. Resumo O obxetivo deste traballo foi investiga-la aplicación dun preparado enzimático comercial durante a maceración da uva para realizar un procesado alternativo de 7 variedades monovarietais de viño de Porto (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém e Touriga Nacional). O efecto do tratamento enzimático resultóu nunha mellora: i) do rendemento en xugo; ii) da extracción de colorantes; iii) filtrabilidade do viño. O Rendemento en xugo incrementóu-se hasta un 6%, a intensidade do color do viño hasta un 40% e a velocidadd de filtración foi considerablemente más rápida nos viños preparados con enzimas. Ó 2000 Altaga. Todolos dereitos reservados. Palabras chave: Viño, enzimas pectolíticos. 222 ALTAGA ©2000 Rogerson et al.: Alternative processing of Port-wine using pectolytic enzymes INTRODUCTION stored for 9 months at -20oC, were then defrosted, destemmed, weighed and divided. The first half (blank) Over the past few decades, increasing interest has and second half (added “Ultrazym”, 30mg/L) were crushed been shown in the application of enzymes in wine-making. with the addition of SO2 (30mg/L). The crushed grapes, Enzymatic treatments of grapes, musts and wine have contained in 2.5L glass flasks, were left macerating for 8 multiple purposes, since they influence wine clarification hours (20oC), after which the Saccharomyces cerevisiae and filtration, juice yield, colour and aroma extraction and yeast, Firmivin, was inoculated (200mg/L). At specific wine stability (Ough et al., 1975; Villettaz, 1984; Zamorani, gravity (S.G.) 1.045, the fermenting mash was pressed 1989; Canal-Llauberes, 1989 &1990; Villettaz and (cone press) and the resulting juice was filtered (Whatman Dubourdieu, 1991). Nº1 filter paper) and yield determined. The semi-fermented must was then fortified with alcohol (99.8% v/v, Merck) Industrial pectolytic enzyme preparations have to give calculated alcoholic strength of 20% v/v. The been widely used for many years, most being derived from resulting Port-Wines were bottled and allowed to mature cultures of Aspergillus niger which is a species accepted for two months. The micro-vinification procedure is as G.R.A.S. (Generally Recognised As Safe) (Canal- represented in Figure 1. Llauberes, 1993). Besides the main pectolytic activities (pectinmethylesterase, polygalacturonase, pectin lyase & Analytical methods pectate lyase), industrial pectinase preparations also contain hemicellulolytic, cellulolytic and side-activities Juice volume including glycosidases (Cordonnier et al., 1989) and Port-Wine juice volume was measured before the proteases (Schmitt et al., 1989). addition of the fortification alcohol, but after the removal of both the skins (pressing) and insoluble solids (filtration). Pectolytic enzyme preparations are valuable processing tools for many wine and grape processing Colour applications, including: mash treatment for juice extraction Colour measurements were made after 2 months (Ough & Crowell, 1979; Canal-Llauberes, 1989); juice wine maturation, using a Pye-Unicam spectrophotometer clarification and wine filtration (Brown & Ough, 1981; according to the method of Jackson et al. (1978). Canal-Llauberes, 1989); colour extraction (Ough et al., 1975; Castino & Ubigli, 1979) and aroma liberation Measurements included: Wine colour (W.C.) at (Cordonnier et al., 1989; Rogerson et al., 1995). wine pH (l520nm, 1mm) and total pigment colour (W.C.A.) measured in 1.0M HCl (1% solution, l520nm, Recent investigations (Birks & Sarmento, 1991; 10mm). Bakker et al., 1996) compared the two most typically used maceration techniques for Port-Wine production (open tank Total Phenolics treading & static tanks with pumped over juice), however Total phenolics were measured in 1.0M HCl (1% nothing appears to have been studied, looking at the solution, l280nm, 10mm), and calculated according to the application of pectolytic enzymes for alternative processing method of Somers & Evans (1977) using the formulae of Port grapes, musts and wines. Therefore the objective (A280nm –4). of this work was to investigate the influence of a pectolytic enzyme preparation on juice yield, colour release and wine filterability, during the production of several single varietal Port-Wines. GRAPES MATERIALS AND METHODS Defrost Destem 1/2 1/2 Crush Crush + SO (30 mg/L) The A. niger enzyme preparation was “Ultrazym 2 + Ultrazym (30mg/L) + SO2 (30mg/L) 100G” from Novo Nordisk. The inoculation yeast was Maceration Maceration o Saccharomyces cerevisiae , “Firmivin”, from Gist- 8 Hrs, 20 o C 8 Hrs, 20 C Brocades. Yeast 200mg/L Yeast 200mg/L Fermentation 25 º C Fermentation 25 º C until S.G. 1.045 until S.G. 1.045 The grape cultivars (Touriga Nacional, Tinta Press, Filter Press, Filter Roriz, Tinta Barroca, Mourisco Tinto, Tinta da Barca, & Fortify & Fortify Bottle & Bottle & Tinta Santarém and Rufete; 1992 vintage) were from Tua Storage Storage (20 º C) (20 º C) in the Douro valley (Portugal). All reagents used were o research grade. PORT WINE PORT WINE (BLANK) (Ultrazym) Red Grape Micro-Vinifications The grapes, picked at commercial maturity, were Figure 1. Processes of micro-vinifications performed in this study (S.G. taken back to the University in Porto where they were = Specific Gravity) . 223 Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 222-227, 2000 ISSN 1135-8122 ©2000 ALTAGA Cross-Flow Micro-Filtration Maceration gives red wine its essential colour and tannic Micro-filtration analysis was performed on the structure, being particularly important for grape processing fortified wines after two months bottle storage, using a for the production of great red wines intended for ageing. laboratory scale Carbosep® 40 (TECH-SEP, Grupe Rhône- Apart from traditional maceration, alternative extraction Poulenc), equipped with a tubular membrane (zirconion technologies include thermovinification (Dubourdieu, oxide contained in a carbon support) with pore size 0.14mm 1986) and enzymic methods (Villettaz and Dubourdieu, and filtration area of 0.008m2. The membrane was initially 1991). washed for 10 minutes with wine which was discarded. Each filtration was carried out using 120mL of wine, using Thermovinification (typically 70-80ºC) has been a transmembranal pressure of 1.7 bar. The filtration shown as beneficial for increasing colour (anthocyanin equipment was allowed to filter the wine, using
Recommended publications
  • Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: a Review

    Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: a Review

    Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review Hasan Şener Biotechnology Branch, Institute of Natural and Applied Sciences, Ege University, Turkey Submitted for publication: December 2017 Accepted for publication: March 2018 Key words: Cold maceration, skin contact, total phenols, aroma, colour, wine The maceration process plays an important role in the composition of the colour and sensory properties of red wine by facilitating the extraction of phenolic and aromatic compounds found in grapes. This review summarises the key findings from a study of the literature associated with research on the effects of the temperature and duration of maceration on the phenolic content, colour and sensory properties of red wine. In the past, many researchers have reported that higher maceration temperatures increase the extraction of phenolic compounds and enhance red wine colour, but low-temperature pre-fermentative techniques have become more popular in recent years due to their positive effects on wine composition, including lower oxidation of anthocyanin pigments and aroma compounds, inhibition of undesirable enzymatic activities, and an environment that is less conductive to microbial growth. Macerations carried out at low temperature ranges (10°C to 15°C) result in red wines with the highest levels of total phenolic content, anthocyanin and colour intensity, and richer fruity, flowery and spicy aroma. The duration of maceration has also been shown to have significant effects on red wine phenolic compounds, colour properties and the relevant sensory attributes. Studies show that prolonged maceration leads to a stable red colour, as well as richer tannin content, polymeric pigments and astringency.
  • Capture the True Essence of the State in a Glass of Wine

    Capture the True Essence of the State in a Glass of Wine

    For more information please visit www.WineOrigins.com and follow us on: www.facebook.com/ProtectWineOrigins @WineOrigins TABLE OF CONTENTS INTRODUCTION 1. INTRODUCTION 2. WHO WE ARE Location is the key ingredient in wine. In fact, each bottle showcases 3. WHY LOCATION MATTERS authentic characteristics of the land, air, water and weather from which it 4. THE DECLARATION originated, and the distinctiveness of local grape growers and winemakers. 5. SIGNATORY REGIONS • Bordeaux Unfortunately, there are some countries that do not adequately protect • Bourgogne/Chablis a wine’s true place of origin on wine labels allowing for consumers to be • Champagne misled. When a wine’s true place of origin is misused, the credibility of the • Chianti Classico industry as a whole is diminished and consumers can be confused. As • Jerez-Xérès-Sherry such, some of the world’s leading wine regions came together to sign the • Long Island Joint Declaration to Protect Wine Place & Origin. By becoming signatories, • Napa Valley members have committed to working together to raise consumer awareness • Oregon and advocate to ensure wine place names are protected worldwide. • Paso Robles • Porto You can help us protect a wine’s true place of origin by knowing where your • Rioja wine is grown and produced. If you are unsure, we encourage you to ask • Santa Barbara County and demand that a wine’s true origin be clearly identified on its label. • Sonoma County Truth-in-labeling is important so you can make informed decisions when • Tokaj selling, buying or enjoying wines. • Victoria • Walla Walla Valley • Washington State We thank you for helping us protect the sanctity of wine growing regions • Western Australia worldwide and invite you to learn more at www.wineorigins.com.
  • Dorina Lindemann

    Dorina Lindemann

    Dorina Lindemann Portugal Alentejo Although Portugal is a small country, it is a wine-lover's This DOC region known for its quality wine is situated Utopia, with vineyards covering 240,000 hectares, making it in the south of Portugal, bound by the Atlantic Ocean the sixth largest viticultural country in the world. Home to to the west and Spain to the east. It is one of the largest 14 different wine-growing regions and 29 sub-regions, it wine-growing regions in the country, although only five boasts an incredible diversity of landscapes, soil structures per cent of its arable land is used for viticulture. In the and grapevine varieties unrivalled elsewhere. The heart of this region high average temperatures archipelagos of the Azores and Madeira are part of Portugal - and as such, contribute to its rich wine heritage. dominate and the soils alternate between granite, slate, and lime; these two factors are what accounts for the Phoenicians, Romans and Greeks brought grapevines and diversity in the taste of the region's wines. viticulture to Portugal. Portuguese wine enjoyed its heyday in the 18th century, and it was during this period (1756) that Over time, this sunny region has increasingly become the world's first officially denominated wine-growing region the preferred place of origin of authentic, fruity wines was established. which are elegant and modern too. These wines have become something of a success story over the last few As one of the warmest European countries, its climate is years, due in large part to the incredible diversity of characterised by the Atlantic Ocean as well as the continental autochthonous grapevine varieties for which they have influences of the Iberian Peninsula to the east, and marked variations in temperature, especially in the Alentejo region.
  • Vitis Vinifera L.)

    Vitis Vinifera L.)

    Theor Appl Genet (2013) 126:401–414 DOI 10.1007/s00122-012-1988-2 ORIGINAL PAPER Large-scale parentage analysis in an extended set of grapevine cultivars (Vitis vinifera L.) Thierry Lacombe • Jean-Michel Boursiquot • Vale´rie Laucou • Manuel Di Vecchi-Staraz • Jean-Pierre Pe´ros • Patrice This Received: 19 June 2012 / Accepted: 15 September 2012 / Published online: 27 September 2012 Ó Springer-Verlag Berlin Heidelberg 2012 Abstract Inheritance of nuclear microsatellite markers cultivars, (2) 100 full parentages confirming results estab- (nSSR) has been proved to be a powerful tool to verify or lished with molecular markers in prior papers and 32 full uncover the parentage of grapevine cultivars. The aim of the parentages that invalidated prior results, (3) 255 full paren- present study was to undertake an extended parentage analysis tages confirming pedigrees as disclosed by the breeders and using a large sample of Vitis vinifera cultivars held in the (4) 126 full parentages that invalidated breeders’ data. Second, INRA ‘‘Domaine de Vassal’’ Grape Germplasm Repository incomplete parentages were determined in 1,087 cultivars due (France). A dataset of 2,344 unique genotypes (i.e. cultivars to the absence of complementary parents in our cultivar without synonyms, clones or mutants) identified using 20 sample. Last, a group of 276 genotypes showed no direct nSSR was analysed with FAMOZ software. Parentages relationship with any other cultivar in the collection. Com- showing a logarithm of odds score higher than 18 were vali- piling these results from the largest set of parentage data dated in relation to the historical data available. The analysis published so far both enlarges and clarifies our knowledge of first revealed the full parentage of 828 cultivars resulting in: the genetic constitution of cultivated V.
  • Notes from the North the Quarterly Newsletter of the Minnesota Grape Growers Association

    Notes from the North the Quarterly Newsletter of the Minnesota Grape Growers Association

    Notes From The North The quarterly newsletter of the Minnesota Grape Growers Association Volume 35, Number 2 Summer 2009 Summer 2009 find details at our main site www.mngrapes.org by Tom Martell or www.iccwc.org. I hope this newsletter finds you in complete Other activities that have been occurring to carry control of your Camelot with vines pruned and out MGGA’s mission include: sprayed right on schedule, ample rains, and, pea- Board member Kori Knudsen has led a series of sized berries fattening by the day. On the other Strategic Planning Committee sessions to help the hand, if your vineyards are beginning to look like board identify priorities for resource allocation. unkempt jungles, you’re a bit behind in spraying Board member Don Slinger and MGGA member Rudy due to persistent winds, etal, --yet, if you still have Jungwirth conducted a successful viticulture education pea-sized berries—you are probably nearer to average program. Despite the pounding rain, more than 50 in terms of the amount of control you actually wield. people attended, the Summer in the Vineyard event Nevertheless, it is such a satisfying avocation! held this past June. Evidently there were spots in the upper Midwest Board member Cyndi Ross has coordinated a summer where winter took a toll on cold hardy vines. There are networking and education opportunity — the Annual substantial vineyards of 2 to 3 year old vines where MGGA Picnic on July 11th at the vineyards of MGGA virtually all the plants restarted only from the ground. members Mike & Katie Dickerman. There are reports of older vines showing substantial winter damage, as well.
  • Tutored Wine Tasting

    Tutored Wine Tasting

    Tutored Wine Tasting PORT Speaker: Eric LAGRE Sommelier Port is the classic fortified wine from the Douro, the name of which derives from Oporto (Porto), the second largest city in Portugal, whence the wine has been shipped for over 300 years. Remains of stone troughs for the fermentation of foot-trodden grapes dating back to at least the 3 rd and 4 th centuries can be found throughout the Douro Valley, upstream from Oporto. But the denomination “Porto/Port”, however, only appeared during the second half of the 17 th century, coinciding with a boom in viticulture and wine export initiated by English merchants. Port has actually often been described as the archetypal wine of the British, and the reason for that is not difficult to discover: Port was created by the British for the British market. HISTORY The 1386 Treaty of Windsor was the first of a series of treaties to build strong and active links between Portuguese coastal cities and London. By the time of the reign of Henry VII, the English had established businesses and trade associations benefiting from certain diplomatic privileges in the ports of Lisbon, Oporto, and most importantly, as far as the wine trade was concerned, Viana do Castelo, in the Minho, right to the north of the county. Portuguese wines were often traded for woollen goods from England or dried, salted cod from Newfoundland, bacalhau thus becoming a staple of Portuguese cuisine. Since the thin and astringent Vinho Verde of the Minho was not a wine to the liking of the English consumer, English merchants would rely on Portugal only when needed, mostly because it was the easiest option in terms of shipment.
  • Port Wine: Production and Ageing Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M

    Port Wine: Production and Ageing Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M

    Chapter Port Wine: Production and Ageing Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M. Nunes Abstract Port wine is a traditional and worldwide renowned fortified wine produced in the Douro Demarcated Region (DDR) Northeast of Portugal by specific and tradi- tional winemaking practices. The final quality and uniqueness of the different Port wine styles are highly dependent on the ageing process, namely time, temperature and oxygen levels that will ultimately dictate the type and extension of the chemical changes that occur during this process. These chemical changes occurring during the Port wine ageing process results in significant changes in colour and aroma according to the different ageing conditions employed for the different Port wine styles. This chapter intends to give a broad and generic overview of the known and potential chemical changes occurring during ageing of Port wine that are respon- sible for the changes in the sensory profile observed during the ageing process. Also, the known chromatic and aromatic characteristics of the different Port wine styles and the specific ageing processes, reductive or oxidative, are reviewed. Keywords: Port wine, Douro Demarcated Region, ageing process, colour, aroma 1. Introduction Port wine is a traditional fortified wine produced in the Douro Demarcated Region (Northeast of Portugal in the Douro Valley, Figure 1) under very specific conditions. There are several Port wine styles being related to the winemaking and ageing process and also to the ageing time, which enhances uniqueness to the wines and recognition throughout the world. The Douro Demarcated Region is located within the Douro River basin, surrounded by mountains, having a total area of approximately 250,000 hectares.
  • WINE LIST September 2020

    WINE LIST September 2020

    • SOMMELIER SELECTION BY CORAVIN • WHITE ______________________________________________________________ 856 LOUIS JADOT, CHASSAGNE MONTRACHET, 2017 36 195 CHARDONNAY | CHASSAGNE MONTRACHET | FRANCE RED WINE ______________________________________________________________ 1006 RENATO RATTI, MARCENASCO BAROLO, 2016 36 195 NEBBIOLO | PIEDMONT | ITALY DOCG 1007 MONTRESOR, AMARONE DELLA VALPOLICELLA, 2015 36 195 RONDINELLA, CORVINA, CORVINONE, MOLINARA|VENETO| ITALY DOCG 824 MASTROJANNI 2014 36 195 SANGIOVESE | BRUNELLO DI MONTALCINO | ITALY DOCG All vintages are subject to change. All prices are subject to 10% service charge & prevailing government taxes • SOMMELIER SELECTION | HOUSE WINES • SPARKLING WINE & CHAMPAGNE ______________________________________________________________ 517 ZARDETTO PROSECCO, NV 18 95 GLERA| VENETO | ITALY DOC 1000 BILLECART SALMON, BRUT NV 30 150 PINOT NOIR | CHARDONNAY | PINOT MUNIER | FRANCE WHITE WINE ______________________________________________________________ 101 GIUSEPPE & LUIGI ANSELMI CA’STELLA 2019 15 75 PINOT GRIGIO | FRIULI – VENEZIA GIULIA | ITALY IGT 102 MOUNT NELSON 2018 17 95 SAUVIGNON BLANC | MARLBOROUGH | NEW ZEALAND RED WINE ______________________________________________________________ 109 ZENATO, RIPASSO SUPERIORE 2016 25 140 VALPOLICELLA BLEND | VENETO | ITALY DOC 105 MONTES, LIMITED SELECTION 2018 15 75 PINOT NOIR | CASABLANCA | CHILE ROSÉ WINE ______________________________________________________________ 107 SANTA MARGHERITA ROSE’ 2018 18 85 GROPPELLO | BABERA | SANGIOVESE | MARZEMINO |
  • Drinks Wine List

    Drinks Wine List

    WINE LIST DRINKS HOUSE WINE 250ml Bottle SPIRITS & LIQUEURS (25ml) WHITE 4.45 14.95 RED 4.45 14.95 SMIRNOFF VODKA 3.25 GREY GOOSE VODKA 4.50 ROSÉ 4.45 14.95 BACARDI WHITE RUM 3.25 BOMBAY SAPPHIRE 3.50 WHITE Bottle GORDON’S GIN 3.25 PARINI TREBBIANO DEL RUBICONE, ITALY 15.95 COURVOISIER BRANDY 3.50 Light and refreshing, dry wine with a crisp palate showing hints of apple and almond JACK DANIELS 3.50 PINOT GRIGIO DI PAVIA, COLLEZIONE MARCHESINI, ITALY 17.95 FAMOUS GROUSE 3.00 Delicate nose of wild flowers, with touches of honey and banana, dry but JAMESON 3.25 not excessively so, soft, fresh and lively with notes of ripe pear CHIVAS REGAL 3.50 BETWEEN THORNS CHARDONNAY, SOUTH-EASTERN AUSTRALIA 17.50 MORGAN SPICED 3.00 A crisp, fruity chardonnay with tropical aromas, followed by flavours of juicy nectarine and peach and a hint of vanilla SOUTHERN COMFORT 3.25 BAILEYS (50ml) 4.00 NOBILO SOUTHERN RIVERS SAUVIGNON BLANC, 19.95 TIA MARIA 2.50 EAST COAST, NEW ZEALAND Herbaceous and zesty, bottled early to capture those classic grassy-gooseberry aromas and PEACH SCHNAPPS 3.00 flavours which had made ‘Kiwi’ Sauvignon Blanc world-famous MALIBU 3.00 PERNOD VERMOUTH 3.00 AMARETTO 3.50 ROSÉ Bottle SAMBUCA 3.25 CORTE VIGNA PINOT GRIGIO BLUSH ROSÉ DELLE VENEZIE, ITALY £15.95 DRAMBUIE 3.50 Soft and fruity ‘PG’ blush rosé, colour comes from the natural skin pigmentation which is extracted during a short maceration prior to fermentation GLAYVA 3.50 COINTREAU 3.25 DR L RIESLING MOSEL, LOOSEN BROS.
  • 'Terroir' the Port Vineyards Are Located in the North East of Portugal in The

    'Terroir' the Port Vineyards Are Located in the North East of Portugal in The

    Geography and ‘terroir’ The Port vineyards are located in the north east of Portugal in the mountainous upper reaches of the Douro River Valley. This region lies about 130 kilometres inland and is protected from the influence of the Atlantic Ocean by the Marão mountains. The vineyard area is hot and dry in summer and cold in winter, excellent conditions for producing the concentrated and powerful wines needed to make port. The coastal area is humid and temperate, providing the ideal conditions in which to age the wine. The grapes are grown and turned into wine in the vineyards of the Douro Valley. In the spring following the harvest, the wine is brought down to the coast to be aged in the warehouses of the Port houses, known as ‘lodges’. The ‘lodges’ are located in Vila Nova de Gaia, a town located on the south bank of the River Douro facing the old city of Oporto. Until about sixty years ago, the wine was brought down the river from the vineyards to the coast in traditional boats called ‘barcos rabelos’. Most of the vineyards are planted on the steep hillsides of the Douro River valley and those of its tributaries, such as the Corgo, the Távora and the Pinhão. The oldest vineyards are planted on ancient walled terraces, some made over two hundred years ago. These have been classified as a UNESCO World Heritage site. The Douro Valley is considered to be one of the most beautiful and spectacular vineyard areas in the world. The soil of the Douro Valley is very stony and is made up of schist, a kind of volcanic rock.
  • Wine Cellar 01/05/2021

    Wine Cellar 01/05/2021

    January 15, 2021 WINE CELLAR BUBBLES LUNARIA ORSOGNA RAMORO, ANCESTRAL, PRODOTTO, ITALY SHAMAN 15, CHAMPAGNE, MARGUET, GRAN CRU, FRANCE … 2018 … 44 95 Organic Pinot Grigio Sparkling 67 % Pinot Noir - 33 % Chardonnay * * red berries notes with remarkable feel of strawberry. Long and * Elegant stone fruit and spice on the nose, with fruit and a mineral pleasant finish core to the palate BRUNO PAILLARD, CHAMPAGNE, FRANCE … 95 FOREAU, VOUVRAY, FRANCE 2012 … 75 "Première Cuvée" Brut Champagne Chenin Blanc * Hints of red fruits, cherries, raspberries, in addition to background * Dry sparkling, rich and complex in the mouth, with pear, quince, of exotic fruits. and a deep, earthy minerality. ROGER COULON, BLANCDE NOIR, MILLESIME, CHAMPAGNE, BARNAUT, GRAND CRU BOUZY, BLANC DE NOIR, FRANCE 2012 … 145 CHAMPAGNE, FRANCE … 125 Rainier cherry, acacia, plums, redcurrant, dried black Small red berry, dried herbs, crushed flowers and raspberry, and honeysuckle glide out of the glass spice fill out the wine`s frame effortlessly WHITE & ROSE ROSES ROSES, ROSATO ALTO MINCIO, ITALY 2018 … 40 BRANCO VULCANICO, AZORES, PORTUGAL 2018 corvina veronese, lagrein, rondinella 50% Arintp de Azores, 50% Verdelho * well balance/ refreshing/ white peach/ good mineral sensations. * fresh & bright/ unctuous/ dense/ evoking liquid minerals/ citrus/ vibrant acidity CHATEAU PRADEAUX, COTES DE PREVENCE, FRANCE 2019 … $60 WESZELI 'LANGENLOIS', AUSTRIA, 2017 … 13/48. From organic grapes, refreshing and crisp with notes Grüner Veltliner of white fruits. * green pear / touch
  • Beverage Formula Seminar

    Beverage Formula Seminar

    BEVERAGE FORMULA SEMINAR Formulation Team Advertising, Labeling and Formulation Division TTB May 3, 2006 AGENDA • Advertising, Labeling & Formulation Division (ALFD) • Basics of TTB Formulation • Wine • Distilled Spirits • Malt Beverage WHERE DOES ALFD FIT IN TTB? John Manfreda Administrator Vicky I. McDowell Deputy Administrator Cheri Mitchell Bill Foster Mary Ryan Assistant Administrator Assistant Administrator Assistant Administrator (Management) (Headquarters Operations) (Field Operations) Advertising Labeling and National Revenue Formulation Division Center Regulations and Rulings Tax Audit Division Division International Trade Trade Investigations Division Division Scientific Services Division Advertising, Labeling and Formulation Division Division Director ALFD Karen Freelove (202) 927-8087 Technical Advisor Division Admin. Asst. Ed Reisman Joyce Rose (202) 927-8485 Assistant Director Assistant Director Supervisory Mgmt Assistant Director Teresa Knapp Vacant Analyst Susan Weil Wine Labeling Market Compliance Donna Smith Formulation/DS&MB Office Office Info. Tech Office Labeling Offices (202) 927-1975 (202) 927-8136 (202) 927-8107 (202) 927-8122 Customer Service Program Manager Program Analysts Program Manager Specialists 1 2 1 2 Customer Service Formula Specialists Market Compliance Specialist 3 QA Specialists Specialists 1 2 5 (one vacancy) QA Specialist ITT Specialist 1 Label Specialists 1 Customer Service 1 1 Clerks Specialist 3 (one vacancy) 1 Administrative Asst. 1 Label Specialists 3 ALFD Contact Information • Mailing Address