Alila Diwa Goa Wine Selection
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Sr. I. No. 21.Pmd
Reg. No. RNP/GOA/32/2021-2023 RNI No. GOAENG/2002/6410 Panaji, 19th August, 2021 (Sravana 28, 1943) SERIES I No. 21 PUBLISHED BY AUTHORITY NOTE There are two Extraordinary issues to the Official Gazette, Series I No. 20 dated 12-8-2021, namely:— (1) Extraordinary dated 13-8-2021 from pages 1051 to 1070, Department of Information Technology Notification No. 10(29)/DOIT/2021/LAND PREMIUM EMC-TUEM/P.F.-I/710 regarding the Electronics Manufacturing Cluster Land Allotment Policy-2021. (1) Extraordinary (No. 2) dated 18-8-2021 from pages 1071 to 1114, Department of Finance (R&C), Notification regarding framing of Monthly Lottery Scheme; and India International University of Legal Education and Research of the Bar Council of India Trust at Goa 2021, Bill and Act from Goa Legislature Secretariat and Law Department respectively. INDEX Department Notification/Corrigendum O/M. Subject Pages 1 2 3 4 1.a. Agriculture Not.- 3/crops & PP/67/CGF/ Addendum to SSS “Assistance for 1116 Director & ex offi. Jt. Secy. /2021-22/D.Agri/399 Community farming. b. —do— Not.-3/crops & PP/50/Prom.of Amendment to SSS “Promoting Improved 1116 Imp. Tech/2021-22/D.Agri/373 Technology in Food Grain Crops”. 2.a. Finance Not.- 12/1/2021-Fin(R&C)/1716 Enhancement of monthly contribution 1125 Under Secretary of State Government. b. —do— Not.- 2/8/2013-Fin(R&C)/1720 Goa Feni Policy, 2021. 1126 3. General Administration Not.- 23/1/87-GA&C Business of the Government of Goa 1128 Under Secretary (Vol. VI)/1532 (Allocation) (Forty-First Amendment) Rules, 2021. -
The Wine Industry Embraces Efficiency
www.ecosmagazine.com Published: 2009 The wine industry embraces efficiency Penelope Smith The latest environmental innovation across the wine industry was a topic of discussion and comparison at the recent 2009 Winery Engineering conference held in the beautiful Barossa Valley. Credit: iStockphoto Peter Policki, Technical Engineering Manager at Orlando Wines (the parent company for Pernod Ricard Pacific, makers of Jacob’s Creek and Wyndham Estate), says ‘Wine Delivery Automation’ has enabled his company to slash water consumption in its Jacob’s Creek winery at Rowland Flat in the Barossa by nearly 30 per cent. At each of the main transfer points in the winemaking process – from the vineyards, to trucks, to crushing, to fermentation, to centrifuge, to blending, to filtration, to oak, and then to bottling – there is the potential to lose significant volumes of wine when it is transferred through a pipe, and then pushed out with water. By introducing an automated mobile pump to deliver the wine from the source tank to 10 bottling tanks, Orlando Wines reduced unnecessary transfers, accidental wine overflows and water consumption. ‘Waterless transfers are having a significant benefit from the point of view of both wine quality and wastewater management,’ Mr Policki said. Michael Pecar is responsible for reducing energy and water use by 10 per cent across Foster’s Group’s 10 Australian production facilities, which includes its wineries (Wolf Blass and Lindemans) and breweries. This is no small task – based on 2007 figures, Foster’s total annual energy use was 1.74 Petajoules. One Petajoule is roughly 30 million kilowatt hours. -
BAR MENU a Comprehensive List of Goods
BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Sarah Cuneo Jeff Zillmann Bobby Heugel Isaias Praxedes PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU France, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ETNA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest ������������������������������������������� 7 NUTS tossed with spices ��������������������������������������������������������������������������������� 6 PICKLED QUAIL EGGS as a trio ��������������������������������������������������������� 3 SCOTCH EGGS as a pair, with kimchi salsa ������������������������������������������������ 7 GORDO STREET PRETZEL & beer cheese ��������������������������������������������� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls ����������������� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce ���������������������� 12 CHICKEN POT PIE from Blackbird Foods ������������������������������������������������� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli ������� 14 BRANDY MONTH (ask for a full listing) 2 1 OZ POURS AMERICAN PEACH BRANDY Koval “Susan for President” ������������������������������������������������������������������������� 10 ARAK Razzouk ���������������������������������������������������������������������������������������������������������3 -
Either Hugo, Or I Go
WIN Drink to a beer’s long life NE of Australia’s most famous brands has had a major Mac’s, New Zealand’s original craft makeover. Not only has it given beer, turns 30 this month, and Oits label a bit of nip-and-tuck and wants everyone to join in as it indulged in an expensive set of celebrates. extensions; it’s also visited the local Production of council chambers, filled out the forms Mac’s began in and instigated a name change. a small First launched in 1980 and designed to microbrewery age for a decade or more, St Hugo was in Nelson in until 2008 always made from cabernet 1981 and, since sauvignon sourced from a multitude of then, the brand vineyards in South Australia’s famous has gone from Coonawarra terra rossa soils. strength to Not content with being known solely strength. It as a world-class Coonawarra cabernet now boasts an sauvignon, the St Hugo brand has extended recently been extended to include two family of wines from the Barossa, a shiraz and a naturally GSM ( grenache, shiraz and mataro) brewed beers, blend. ciders and non-alcoholic drinks, The ‘‘Orlando’’ moniker on the iconic each with its own personality and label has also been subtly sidelined and taste. replaced with ‘‘Jacob’s Creek’’. The In October 2006, Wellington’s Jacob’s Creek brand needs no Shed 22 brewpub, The Brewery Bar introduction but some may not know that and Restaurant, was refurbished to those wines are made by Orlando Wines, become the first Mac’s Brewbar. -
Coconut/Cashew Feni
5 COCONUT/CASHEW FENI PRODUCT CODE : N. A. QUALITY AND STANDARDS : The unit may produce the products as per the following B.I.S. Specifications:— 1. Country Spirit (Distilled) IS 5287:1978 2. Methods of Sampling for Alcoholic Drinks IS 3753:1967 3. Methods of test for alcoholic drinks IS 3752:1967 PRODUCTION CAPACITY : Cashew/Coconut Feni 65000 bottles @Rs.130 per bottle Value : Rs. 84.50 MONTH AND YEAR : March, 2003 OF PREPARATION PREPARED BY : Small Industries Service Institute, 65/1 GST Road, Guindy, Chennai -600 032. Phone Nos: 2341011-13 Fax: 2341014 E-mail: [email protected] INTRODUCTION manufacturing ‘Cashew Feni’ and ‘Cashew Arrack’ can be encouraged. Cashew Feni unlike Indian Made Since, this is a seasonal product, Foreign Liquor (IMFL) viz.; Brandy, coconut taddy can also be distilled in the Whisky, Rum, Gin etc, is not made by unit during off season to manufacture blending of spirits but is distilled coconut feni and coconut arrack. exclusively from the pure fermented juice of cashew apples, without addition MARKET POTENTIAL of any extraneous matter. Similarly, coconut feni is a product distilled from Cashew apple is a valuable source of pure coconut taddy. sugar, vitamins and minerals. It is It is estimated that about 22 lakhs observed that the Vitamin-C content in tonnes of cashew apple fruits are Cashew apple is five times more than available in the country. Most of the that in citrus fruits. The cashew feni has fruits are at present wasted and proved to be a foreign exchange earner practically not utilised by the industry in in Goa. -
LTO 2020-11 (November 1-30, 2020).Xlsx
LIMITED TIME OFFERS Period 08 November 1 ‐ 30, 2020 Bulletin #LTO 2020‐11 **Discounted LTO pricing on participating products is available for re‐order during the LTO period while supplies last.** HOT BUY PROGRAM The Hot Buy program is an opportunity for suppliers to deep discount select products during the LTO period. Regular Hot Buy LIQUEUR / LIQUEUR Size/ml Price Price 16394 CABOT TRAIL MAPLE WHISKY UNGAVA SPIRITS CO LTD (Order Multiple 12) 750 34.99 29.49 CANADIAN WHISKY / WHISKY CANADIEN 26830 SHELTER POINT ART SGLMALT WH SHELTER POINT DIST. 750 64.99 55.24 SPARKLING WINE, CHAMPAGNE / VINS MOUSSEUX 1146 SANTA MARGHERITA PROS SUP BRUT DOCG VALDOBBIADENE (ITALY) 750 19.99 15.99 TABLE WINE‐AUSTRALIA / VIN DE TABLE‐L'AUSTRALIE 981 ANGUS THE BULL CAB SAUVIGNON ABERDEEN WINE COMPANY 750 19.99 15.99 442442 CARAVAN PETITE SIRAH S E AUSTRALIA JOHN QUARISA (Order Multiple 12) 750 15.99 12.74 TABLE WINE‐USA / VIN DE TABLE‐ETATS‐UNIS 22847 1000 STORIES ZINFANDEL FETZER 750 29.99 23.99 19877 BERAN ZINFANDEL CALIFORNIA COPPER CANE (Order Multiple 12) 750 29.99 23.99 36142 BERAN ZINFANDEL SONOMA (Order Multiple 12) 750 29.99 23.99 25311 THREE THIEVES CAB CALIF TRINCHERO FAMILY ESTATE 750 15.99 12.49 MBLL DISTRIBUTED BEER / MBLL A DISTRIBUÉ LA BIÈRE 25805 LANDSHARK PREMIUM LAGER 355B WATERLOO BREWING CO (ON) (Order Multiple 24) 355 2.18 1.68 lic/ven 1.88 1.45 LIMITED TIME OFFERS Regular BRANDY / EAU‐DE‐VIE FINE Size/ml Price LTO Price 4176 D'EAUBONNE VSOP NAPOL BRANDY MCGUINNESS (Order Multiple 12) 750 22.99 20.99 COGNAC/ARMAGNAC / COGNAC 9902 COURVOSIER VSOP COGNAG (FRANCE) 750 89.99 85.49 775029 MONNET VS COGNAC HINE COGNAC S.A. -
Molecular Characterization of Yeast Isolated from Palm Wine in Alakahia, Rivers State, Nigeria
Available online at www.worldscientificnews.com WSN 130 (2019) 297-304 EISSN 2392-2192 SHORT COMMUNICATION Molecular characterization of yeast isolated from palm wine in Alakahia, Rivers State, Nigeria Matthew Onwumah*, Chinemerem Paschal Okoronkwo and Enobong Effiong Department of Microbiology, University of Port Harcourt Choba, Rivers State, Nigeria *E-mail address: [email protected] ABSTRACT Palm wine in Nigeria is considered a beverage. Its usage in local and traditional events pre-dates history of man’s existence. Recently bio-mining of this local drink for high throughput microbial strains have not gained much attention to scientist. This study is aimed at characterizing yeasts isolated from freshly tapped palm wine in Alakahia, Rivers State, Nigeria. A total of 4 samples was analysed. Total yeast count was done on glucose yeast agar (GYA) using spread plate technique. The yeast isolates were identified by molecular characterization. DNA sequence analyses was achieved through DNA extraction using CTAB procedure, amplification of regions of rRNA/Internal Transcribed Spacer sequence (ITS) and purification of the PCR products. The amplified region was done using ITS1 and ITS4 which are recommended universal primers for fungi identifications. The total yeast count ranged from 6.5×104 to 3.2×108 cfu/ml. Gene amplification bands revealed that the molecular weight of the isolates were 500 bp. The BLAST and phylogenetic analysis of F2 and F3 amplicons had 80.04% similarity with Saccharomyces cerevisiae strain CS11 with 50% frequency of occurrence while F4 had 100% similarity with Candida ethanolica with 25% frequency of occurrence and F1 had 99.8% similarity with Pichia sp. -
CSS Workbook 2019 Answer
Answer Key Note: Page numbers refer to the workbook Chapter One: Spirit Production Page 7 (Exercise 1: The Production of Distilled Spirits: Fill in the Blank/Short Answer) 1. Ethanol/ethyl alcohol 2. Typically, a person may consume a potable form of alcohol in moderation without suffering any undesirable effects 3. Grapes, other fruit, honey, sugarcane, molasses 4. Rice, potatoes, grains, (agave) 5. 212°F (100°C) 6. 173°F (78°C) 7. They dissolve in one another 8. 96.5% Page 8 (Exercise 2: The Production of Distilled Spirits: Matching) 1. Wash 7. Proof 2. Dehydration 8. Heart 3. Congeners 9. Lees 4. Vaporization 10. Tails 5. Tails 11. Heads 6. Heads 12. Cut Points Page 9 (Exercise 3: The Pot Still Diagram) 1. Water source 5. Wash inlet 2. Worm condenser 6. Still head 3. Cooling water 7. Copper pot 4. Swan’s neck 8. Collecting safe Page 10 (Exercise 4: Types of Stills: Matching) 1. Pot still 8. Hydroselector 2. Brouillis 9. Rectifier 3. Low wines 10. Hybrid still 4. Reflux 11. Downcomer 5. Patent still 12. Aeneas Coffey 6. Analyzer 13. Multiple Column Still 7. Robert Stein 14. Lyne Arm Page 11 (Exercise 5: The Column Still Diagram) 1. High alcohol product take-off 2. Condenser 3. 50% abv product take-off 4. 10% abv product take-off 5. Boiler 6. Liquid return 7. Wash feed 8. Analyzer-rectifying section 9. Analyzer-stripping section 10. Reflux tube 1 Page 12 (Exercise 6: The Hybrid Still Diagram) 1. Condenser 5. Heat source 2. Alcohol/water vapor 6. -
Alcoholic Beverages • Cashew Apple Feni the Cashew Apple Feni Is Prepared Through Fermentation and Distillation Process
Alcoholic beverages • Cashew apple feni The cashew apple feni is prepared through fermentation and distillation process. Matured and ripened cashew apples are collected, juice extracted, fermented and subjected to the distillation process. By distillation method, the concentration of alcohol can be adjusted to the required level. Cashew feni has been awarded the Geographical Indication registration in 2009 as a special alcoholic beverage from Goa. The hydrocarbons, volatile and mineral constituents of cashew feni are ethanol (42.85%), acetic acid (12.28%), ethyl acetate (55.97%), acetaldehyde (18.28%), furfural (3.22%) and copper (1.04%). • Cashew apple wine The required quantity of cashew apples is cleaned in running water for removal of debris and immersed in 5% salt solution for 2-3 days for tannin reduction. The apples are then exposed to steam of 15 lb for 15 min. This can be done using a pressure cooker or autoclave. The steamed apples are crushed using squeezer or grinder to collect juice and filtered through muslin cloth. The preservative sodium metabisulfite is added at 1g/litre juice to arrest the microbial growth. Sugar @ l kg and tartaric acid @ 6g are added to the juice with continuous stirring till it reaches 17°Brix. The bacterial culture Saccharomyces cerevisiae var. bayanus is added to the prepared mixture at the rate of 2% (v/v) and the fermentation process is to be carried out at room temperature (28±3°C) for 6 days. The TSS of final product stage is 2–3°Brix. Wine clarification: The wine can be clarified with the addition of 0.04% bentonite after racking. -
Total Entries 2014
SYDNEY INTERNATIONAL WINE COMPETITION TOTAL ENTRIES - 2014 COMPETITION Winery/Brand Name Wine's Name Vintage Primary Grape % Secondary Grape % State/Country 1847 Wines First Pick Shiraz 2011 Shiraz 100 SA/AU 1847 Wines Grand Pappys Shiraz 2011 Shiraz 100 SA/AU 1847 Wines Home Block Petit Verdot 2011 Petit Verdot 100 SA/AU 1847 Wines Lilys Late Harvest 2012 Semillon 100 SA/AU 3 Drops 3Drops 2013 Riesling 2013 Riesling 100 WA/AU 3 Oceans The Estates Cabernet Sauvignon Merlot 2011 Cabernet Sauvignon 80 Merlot 20 WA/AU 3 Oceans The Estates Chardonnay 2012 Chardonnay 100 WA/AU 3 Oceans The Estates Sauvignon Blanc Semillon 2012 Sauvignon Blanc 85 Semillon 8 WA/AU 3 Oceans The Estates Shiraz 2012 Shiraz 100 WA/AU 3 Oceans The Explorers Cabernet Sauvignon 2010 Cabernet Sauvignon 100 WA/AU 3 Oceans The Explorers Chardonnay 2012 Chardonnay 100 WA/AU 3 Oceans The Explorers Sauvignon Blanc Semillon 2011 Sauvignon Blanc 80 Semillon 20 WA/AU 3 Oceans The Explorers Sauvignon Blanc Semillon 2012 Sauvignon Blanc 85 Semillon 8 WA/AU 3 Oceans The Explorers Shiraz 2012 Shiraz 100 WA/AU 3 Oceans The Rivers Shiraz 2011 Shiraz 100 WA/AU 3 Oceans The Rivers White Classic Sauvignon Blanc Semillon 2012 Sauvignon Blanc 71 Semillon 15 WA/AU Adelaide Winemakers Pty Blackbilly Shiraz 2011 Shiraz 100 SA/AU Adelaide Winemakers Pty Clarence Hill Reserve 2010 Shiraz 100 SA/AU Adelaide Winemakers Pty Old Gentlemen 2011 Shiraz 100 SA/AU Adelaide Winemakers Pty Quorum Cabernet Shiraz 2010 Cabernet Sauvignon 65 Shiraz 35 SA/AU Adelaide Winemakers Pty The Old Faithful "Northern Exposure" Grenache 2010 Grenache 100 SA/AU Adelaide Winemakers Pty The Old Faithful "Top Of The Hill" Shiraz 2010 Shiraz 100 SA/AU Agricole Gussalli Beretta Chianti Classico Docg Castello Di Radda Riserva 2010 Sangiovese ITALY Agricole Gussalli Beretta Franciacorta Docg Brut Millesimato Lo Sparviere 2007 Chardonnay ITALY Agricole Gussalli Beretta Montepulciano D'Abruzzo Riserva Orlandi Contucci 2008 Montepulciano D'Abruzzo ITALY Aldi Stores A.C Bryne & Co. -
Social Media Alcohol Marketing and Its Impact on Young People's
National Drug Research Institute Social Media Alcohol Marketing and Its Impact on Young People’s Alcohol Use: A Comparison between India and Australia Himanshu Gupta This thesis is presented for the Degree of Doctor of Philosophy of Curtin University August 2018 1 Declaration To the best of my knowledge and belief, this thesis contains no material previously published by any other person except where due acknowledgment has been made. This thesis contains no material which has been accepted for the award of any other degree or diploma in any university. This thesis contains five published papers. The statements of contribution of co-authors for each paper are presented in Appendix 1. I warrant that I have obtained, where necessary, permission from the copyright owners to use any of my own published work (i.e., journal articles) in which the copyright is held by another party (i.e., publisher). The permission statements are presented in Appendix 2. For chapters containing published papers, section and subsection numbers have been added to the papers’ headings and subheadings. In-text references to figures and tables include the thesis chapter number, where necessary. All references and spellings are standardised to the style output of the relevant Journal. The research presented and reported in this thesis was conducted in accordance with the National Health and Medical Research Council National Statement on Ethical Conduct in Human Research (2007) – updated March 2014. The proposed research studies received human research ethics approval from the Curtin University Human Research Ethics Committee (RDHS-239-15). Himanshu Gupta Date: 07/08/2018 2 Abstract Background: Alcohol marketing on social networking sites (SNS) is associated with alcohol use among young people. -
Excise the World of Intoxication
REVENUE EARNING DEPARTMENTS - EXCISE THE WORLD OF INTOXICATION Alcoholic Drinks: Previous Era Alcoholic Drinks: History Alcoholic drinks made from fermented food stuffs have been in used from ancient times. Fermented drinks antedate distilled spirits, though the process of distillation was known to the ancient Assyrians, Chinese, Greeks and Hindus. The manufacture, sale and consumption of intoxicating liquor have been subject to state control from very early times in India. Alcoholic Drinks - in India Drinks were known in India in Vedik and Post Vedik times. The celestial drink of Vedik period is known as Soma. • Sura is fermented beverage during Athavana Veda period. Alcoholic Drinks – Making in different periods • Pulasty’s • Kautilya’s Alcohol making : Pulasty’s Period • Panasa( Liquor from Jack fruit) • Madhvika (Mohowa Liquor) • Draksha (Liquor from Grape) • Saira (Long pepper Liquor) • Madhuka (Honey Liquor) • Arishta (Soap Berry Liquor) • Khajura (Date Liquor) • Maireya (Rum) • Tala (Palm Liquor) • Narikelaja (Coconut Liquor) • Sikhshava (Cane Liquor) • Sura / Arrack. Alcohol making : Kautilya’s Period • Medaka • Prasanna • Asava • Arisha • Maireya • Madhu Indian Alcoholic Beverages Indian Alcoholic Beverages : Types • Traditional Alcoholic Beverages • Non- Traditional Alcoholic Beverages Traditional Alcoholic Beverages • Feni • Hudamaba • Palm Wine • Handia • Hariya • Kaidum • Desidaru • Sonti • Kodo Kojaanr • Apo / Apung • Sulai • Laopani • Arrack • Sundakanji • Luqdi • Bangla • Sura • Mahua • Bitchi • Tati Kallu • Mahuli • Chhaang • Tharra • Mandia Pej • Cholai • Zawlaidi • Manri • Chuak • Zutho • Pendha • Sekmai Non - Traditional Alcoholic Beverages • Indian Beer • Indian Brandy • Indian made Foreign Liquor • Indian Rum • Indian Vodka • Indian Wine Alcoholic Beverages Alcohol Beverages : as a source of Revenue Alcoholic beverages received to distinctions with the advent of the British Rule in India.