English 
Vietnamese Alcohol has many types of flavors, different properties. However, all these wines have a common component, which is alcohol (alcohol). As manufacturing technologies, alcohol is classified as follows:
- Pure fermented wine: Wine is fermented from the raw materials containing sugar and starch concentrations and are thap.EX: Wines, apple cider, sake, rice wine, …
- Liquor store: also use materials containing sugar and starch, but after fermentation cellar again. Hard liquor is distilled things as: Brandy, Whisky, Rhum, Vodka … and all of this kind.
- Alcohol dispensing: Also known as “Wine recycling” That wine has fermented or distilled alcohol added sugar, flavorings, pharmaceuticals …. that thanh.Trong this group of complementary wine, champagne, Liqueur, cocktail ..
MAIN PRODUCT LINE IN THE WORLD TODAY
I. DISTILLATION SPIRITS SERIES
1.BRANDY
Only general of spirits distilled from wine (grapes) or from fermented fruit. Often Brandy must pass twice distilled alcohol to rate 70-80 percent alcohol and then incubated for ease in oak barrels by oxidation, then added with distilled water to obtain alcohol 40 %. Brandy is also the added caramel (caramel) to have beautiful colors. Brandy has two main lines of Cognac and Armagnac.
Cognac: is produced in the Charente district, provincial Bordeaux (2 times distilled in pot), Cognac is distilled from grapes, its quality not only depends on the distillation process but also the combination of soil, air climate and other conditions to produce grapes. Grapes after picking, squeezing out their juice to ferment obtained and put into storage. New liquor distilled colorless, contains about 70% alcohol and fruity smell, even smells the same (the pot distilled). Wine is poured into oak barrels will gradually change to amber and sweet grape flavor. The next step is the blending of cognac that most wine before tasting bottled and labeled.
Armagnac: been made in the Gascony, south of Bordeaux, and they also brewed locally in oak barrels, then blended for the quality of the wine in the bottle intertwined but it smells worse (due to climate, soil, compost bins , …)
EX: Alcohol Chabot.
There are also Fruit Brandy (with juices from raw) mean alcohol is distilled from the fermentation of a fruit and wine names are often named after fruits
Example: Apple Brandy …
The famous brand of the line Brandy: Hennessy, Remy Martin, Martel, Otard, Courvoisier, Camus, Hines, ..
2.WHISKY
Drinks with high alcohol, distilled from grain, derived from religious lines in Ireland, produced to cater for the event and sold out, then spread to other countries and Scotch .
Product Whisky is distilled from grains of barley, corn and rye grains have other small particles. Prior to 1820, all whiskeys are made from barley malt (aka so Whisky barley). The whiskey distilled from barley mixed with corn appeared in 1830, after the patent is provided. From there it was discovered that whiskey blend that smells more pleasant. But whiskey absolutely not use raw potatoes, fruits or any other foods, in addition to those already mentioned above (there are four manufacturers of the world’s most famous current)
A. SCOTCH WHISKY:
Malt whiskey: away from the primary processing barley into malt grain.
Blend whiskey: the phase from cereals (various products)
The product is distilled primarily in pot 2 times.
B. CANADIAN WHISKY:
The incubation period of at least 3 years and the distillation column with the main ingredients: rye, barley, wheat, corn.
C. AMERICAN WHISKY :
Products also quite diverse in the coordination of the main ingredients of cereals with different concentrations and special distillation column.
Example: American Bourbon whiskey with 51% corn + 49% other grains
Rye rye whiskey with 51% + 49% other grains ….
“Whisky makes the world drink, luxury, high bar, delicious stir with colors.” It was commented by some European writers.
D. IRISH WHISKY:
The incubation period of at least 5 years, and also from the material mainly from cereals and barley but not particularly smell of smoke, three times distilled in pot.
3.RHUM
Rhum has a brilliant history, rooted in Asia, according to human leg in the journey to the West. Columbus brought sugar cane to the Americas, Cuba, and Rhum first appearance in this region. Rhum is present today in areas where sugar cane, so alcohol is distilled from sugar cane juice or cane products (sugar cane syrup, molasses). It is distilled to less than 95 and often alcohol is bottled at a much lower level. Rhum retains much of the natural flavor of the original product (sugar cane).
There are 3 main categories:
- White Rhum, mild odor, distillation columns
- Rhum yellow, medium odor, pot distillation, incubation tring oak than 1 year
- Rhum brown, fragrant, distillation pot.
- Mainly used Rhum cocktails but can also take checks or mixed with fruit juice.
4.VODKA
Vodka is made from a heavy colorless any substance. New Rice Vodka distilled alcohol reached 95, after declining by 40 – 50. Vodka does not necessarily cross stitch incubation, but need to eliminate processed flavor and color to become transparent, no odor (mainly used activated charcoal to remove toxins). This type of wine volatile dispense with fruits and other mixed drinks.
There are two types of Vodka:
- Clear Vodka: normal production style not color
- Flavour Vodka (Lemon vodka, orange vodka): use flavor, fragrant materials vodka.
5.GIN
Gin is produced is famous in the Netherlands, created the professor read one kidney medicines Jupiper name genever made from berry fruit, after gaining popularity and is the Ang – le called gin
Gin is distilled from grains (corn, barley, wheat, rye) mixed with aromatic herbs such as almonds, cinnamon, cocoa beans, ginger, lemon peel, orange, … Technically Gin can be considered if the liqueur for added sugar. The alcohol in gin is usually 34-47%.
II. LINE PLAIN FERMENTED WINE:
VANG
Classification of wines according to grape variety has white wine, red wine, fermentation method and annealing usually have wine, sparkling Champagne, way more processing additives with liqueur (containing added sugar, tannin … ), a dry wine (less sweet) from whole fermentation process sugar in the grape juice. Wines have an alcohol content of about 28-30 degrees.
From one wine distilled and then aged in oak barrels for many years into wine, wine label processing into other unique fruits: apple calvados, sugar cane for alcohol rhum, coconut wine flavored Rhum Hamaica Caribbean Islands, …
In the world today there are many wine brands known for creating the distinct characteristics of the wine:
– French wine: Bordeaux wine is characterized by red and white wine brands Sauternes or Barsac, is filtered out from the grape varieties grown in southeast France.
– Italian wine, usually red wine
– German Wine: White wines are usually light, cool and fruity aroma.
– My Wine: Zinfandel is there own grapes, and grapes are two tables in Californa and New York.
– Wine Australian Viticulture and wine industry grow significantly, especially farming techniques, modern wine making and exporting. As a producer of the 11th in the world (600 million liters / year).
With particular strengths that consumers easily identify products that are:
o wine labels easier to read five factors including: manufacturers, wine regions, wine own name, the grape crop, alcohol and capacity.
- The quality of the wine through the season not too different
- Wine aroma Flavor: fragrant grape, and fruit, especially white wine
- The price is competitive
- Crop year earlier than the 6-month Northern Hemisphere.
There are also wines bearing low concentrations, such as wine fermented from fruits (passion cooler, cooler orange – the product of Binh Tay Wine Company), and the wines can also coordinate with the institutions processing of foods, dishes to deepen
III. WINE MAKING THE LINE:
COCKTAIL
Cocktail is a very popular drink in the world, taking nutritious and does not cause intoxication mixture is combined from two or more types of liquor, or mixed with soft drinks (non-carbonated drinks, or fruit drinks ), … according to a formula taking into account the relative regulations, and because this is considered quite nutritious drinks and brought so artistic way requires cocktail full of emotion, not carries rigid formula.
Each wine bar, the drinks list is only so much from 15 to 20 cocktails. But now there are about 8,000 types, including: Cocktail classic cocktail cocktails each country as Singapore, China, Vietnam, …
GENERAL PRODUCTION PROCESS OF ALCOHOL :
a. Distillation :
– Fermented sugar solution is heated to separate the alcoholic liquor by evaporation phenomena at low temperatures than water
– There are two methods of distillation:
Distilled in the right place
o Use a continuous distillation column
– The difference between pot and alcohol distillation column is:
Distillation pot: the taste of the wine was accompanied by aromatic qualities but slightly bitter, brewed to be more subdued. The incubation period is usually two years minimum in oak barrels. The barrels are quite expensive and have to do it manually in the face flaming. Alcohol will absorb the smell and color of flaming oak has created delicious.
Distillation column: very pure alcohol can not be brewed bottled immediately but lack flavorful. This method is very economical and is used in large-scale production.
(1 g gorilla born 7 calories)
b. Maturation Method :
– Usually aged in oak barrels, wooden wine absorbs flavors and make contact with the air quality improves, becomes calm, loving and easy to drink
– Apply wines, Scotch whiskey, cognac …
c. Blended approach :
– Mixing alcohol with two or more categories to create a pleasant taste and discounts thanhThe flow characteristics in the world of wine
