What happens to the wine during the ageing process?

 During the aging process, wine undergoes several complex chemical and physical changes that contribute to its development and maturation. Here are some of the key transformations that occur:

Oxidation: Oxygen slowly enters the wine through the cork or other closures, leading to gradual oxidation. Controlled oxidation is desirable as it can soften harsh tannins and develop complex flavors and aromas. However, excessive oxidation can be detrimental to the wine.

Polymerization: Tannins present in red wines undergo polymerization over time. This process helps soften the astringency of the tannins and contributes to a smoother mouthfeel.

Flavor Development: The various compounds in wine interact and transform, resulting in the development of new flavors and aromas. Primary fruit flavors may mellow, and secondary and tertiary flavors, such as earthy, nutty, or spicy notes, can emerge.

Structural Changes: As the wine ages, its structure evolves. Tannins, acids, and sugars interact and modify the wine's balance and texture. Tannins can become more integrated, reducing the wine's astringency. Acidity may decrease slightly, and sugars may convert into alcohol or undergo other reactions.

Sediment Formation: During the aging process, some wines develop sediment composed of tannins, pigments, and other compounds that precipitate out of the wine. This sediment is often harmless but should be avoided when pouring.

Aging Vessel Influence: The container in which wine is aged can also impact its development. Wines aged in oak barrels can acquire flavors from the wood, such as vanilla, spice, or toastiness. Stainless steel or concrete vessels may preserve more primary fruit characteristics.

It's important to note that not all wines benefit from long-term aging. While some red wines, such as Bordeaux, Barolo, or aged Rioja, can improve with time, most white wines and many red wines are meant to be enjoyed in their youth. Aging potential varies depending on the wine's structure, acidity, tannin levels, and grape variety.

American Oak Vs French Oak

 American Oak and French Oak are two common types of oak used in wine aging, and they can impart different characteristics to the wine. Here are the key differences between the two:

Species: American Oak refers to oak sourced from Quercus alba, commonly known as white oak, which is primarily found in North America. French Oak, on the other hand, comes from Quercus robur and Quercus petraea, commonly known as European oak, and is primarily sourced from forests in France.

Grain Tightness: American Oak typically has a wider grain than French Oak. The grain refers to the size and arrangement of the wood's annual growth rings. The wider grain of American Oak allows for more oxygen exchange between the wine and the barrel, leading to increased oxidation during aging.

Flavor Profile: American Oak tends to impart stronger and more noticeable flavors to the wine. It can contribute notes of vanilla, coconut, dill, and sweet spices. French Oak, on the other hand, imparts more subtle and nuanced flavors such as cedar, tobacco, cinnamon, and subtle vanilla.

Tannin Levels: American Oak generally has higher levels of tannins compared to French Oak. Tannins are natural compounds found in oak that can add structure, bitterness, and astringency to the wine. The higher tannin levels in American Oak can result in a more pronounced and grippy mouthfeel in the aged wine.

Aging Potential: Due to the differences in grain tightness and tannin levels, American Oak-aged wines tend to mature faster than those aged in French Oak. The increased oxygen exchange and higher tannin content accelerate the aging process, allowing the wine to develop and evolve more quickly. In contrast, French Oak-aged wines often require more time to reach their peak, offering a longer aging potential.

It's important to note that the impact of oak on wine is not solely determined by its origin but also by factors like the cooperage techniques, toast level (degree of toasting the barrel interior), and the wine itself. Winemakers carefully consider these factors to achieve the desired balance of flavors and characteristics when choosing between American Oak and French Oak for aging their wines.

Vegan Wines

 The concept of vegan wines revolves around the production of wines without the use of any animal-derived ingredients or processes. Traditional winemaking often involves the use of various animal-derived substances during the clarification or fining process, which is done to remove impurities and improve the wine's clarity. Common fining agents derived from animals include egg whites, gelatin (made from animal bones or connective tissue), and isinglass (obtained from fish bladders).

Vegan wines, on the other hand, are produced using alternative fining agents that are plant-based or mineral-based. Some examples of vegan fining agents include bentonite clay, activated charcoal, pea protein, and various vegetable-based products. These agents help to clarify the wine by binding to the impurities, allowing them to settle and be removed more easily.

Vegan wines are labeled as such to inform consumers who adhere to a vegan lifestyle or have dietary restrictions. They are suitable for vegans, vegetarians, and individuals who prefer to avoid animal products in their food and beverages. It's important to note that while vegan wines do not use animal-derived fining agents, they may still be produced using traditional winemaking methods, which can involve the use of sulfites or other additives. Therefore, if you have specific dietary requirements or preferences, it's recommended to check the labeling or consult with the winemaker or retailer to ensure the wine meets your criteria.

Usage of Oakwood for making Casks

Oak wood is commonly used for making casks and aging wine and whisky due to its unique properties that enhance the flavor, aroma, and overall quality of the spirits. Here are some reasons why oak wood is preferred:

Porous nature: Oak wood is porous, allowing the spirit to interact with the air and undergo slow oxidation. This process contributes to the maturation and development of complex flavors and aromas in wine or whisky.

Flavor characteristics: Oak imparts desirable flavors to the spirits. During the aging process, compounds like lignin, hemicellulose, and vanillin present in oak are extracted, adding vanilla, caramel, and spicy notes to the beverage. These flavors are highly valued in wines and whiskies.

Tannins: Oak contains tannins, natural compounds that help stabilize the color, structure, and taste of the spirits. Tannins contribute to the mouthfeel and texture of the wine or whisky, providing a desirable balance between sweetness and bitterness.

Microoxygenation: The porosity of oak allows a controlled amount of oxygen to enter the cask. This slow exposure to oxygen facilitates the aging process, smooths out harsh flavors, and enhances the overall complexity and character of the spirits.

Durability and workability: Oak wood is strong, durable, and easy to shape, making it suitable for crafting casks that can withstand the aging process over several years. Its sturdiness ensures that the casks can be reused multiple times.

While oak is the most popular choice, other types of wood, such as cherry, chestnut, and acacia, have also been used for cask aging, particularly in certain wine regions. Each wood type imparts its own distinct characteristics to the spirits, but oak remains the preferred choice due to its unique combination of properties and its long-established tradition in winemaking and whisky production.

International Sauvignon Blanc Day

 International Sauvignon Blanc Day is a global celebration of one of the most beloved wine varietals in the world. It takes place annually on the first Friday of May, which makes it May 6th in 2022. This special day provides an opportunity for wine lovers and enthusiasts to appreciate and enjoy the unique flavors and aromas of Sauvignon Blanc.

Sauvignon Blanc is a green-skinned grape variety that originated in the Bordeaux region of France and has since become one of the most widely planted wine grape varieties in the world. It is known for its crisp, refreshing acidity, and its bright, citrusy and herbaceous aromas. It is a versatile grape that can be used to produce a variety of styles of wine, including dry, sweet, still, and sparkling wines.

The history of International Sauvignon Blanc Day can be traced back to 2009 when St. Supéry Estate Vineyards and Winery in Napa Valley, California, first celebrated the occasion. Since then, it has grown in popularity, and many wine regions around the world now participate in the festivities.

On this day, wine lovers and enthusiasts come together to celebrate and enjoy Sauvignon Blanc. Some of the activities that people engage in include wine tastings, food and wine pairings, vineyard tours, and social media posts using the hashtag #SauvBlancDay. Some wineries may also offer special discounts or promotions on Sauvignon Blanc wines.

In addition to being a fun way to celebrate and enjoy wine, International Sauvignon Blanc Day also serves as an opportunity to educate people about the varietal and its unique characteristics. It encourages people to try new wines and explore different styles and regions, ultimately expanding their knowledge and appreciation of wine.

In conclusion, International Sauvignon Blanc Day is an annual celebration that brings together wine enthusiasts from around the world to enjoy and appreciate one of the most popular wine varietals. It is a fun and educational way to explore the unique flavors and aromas of Sauvignon Blanc and discover new wines and regions.

Bira 91’s Mysuru Brewery becomes India’s first Net Zero Brewery

 Bira 91 today declared the carbon neutrality of its Mysuru brewery making it India’s first Net Zero brewery. This milestone exemplifies Bira 91’s unwavering dedication to sustainability, as it continues to work towards its goal of becoming India’s first Net-Zero beer company by 2025, through its “Mission To Zero” initiative. 

 

Through an aggressive, 360 degree action plan to reduce energy use at its largest brewery in Mysuru, and transition to a 100% clean, renewable energy, Bira 91’s cut Scope 1 and Scope 2 emissions significantly to achieve this milestone.

 

Its carbon emissions for calendar year 2022 were independently assessed and certified by TÜV NORD, one of the world’s leading agencies to assess carbon footprint of companies. The assessment was done in compliance with global ISO 14064 standards, GHG Protocol and ISAE 3410.

 

Speaking of the milestone, Ankur Jain, Founder and CEO, B9 Beverages, said, “At Bira 91, we believe that beer can be even more flavorful if produced in sync with nature. We embarked on the Net-Zero journey a few years back and I am extremely proud that Mysuru Brewery has set a major milestone by becoming India’s first Net-Zero brewery. The Mission to Zero is perhaps the most important work that our company is doing. With a significant manufacturing footprint in India, we feel that we have the responsibility and opportunity to be stewards in the area of carbon neutrality and inspire all manufacturing companies in India to achieve Net Zero. I congratulate our Net Zero Team for working hard and with creativity to achieve what could have seemed unachievable when we announced this goal last year”.

 

Bira 91 embarked on its sustainability journey with the launch of the ‘Mission to Zero’ initiative last year. The company outlined four key areas to accomplish Mission To Zero – shifting to 100% clean energy, 60% reduction in energy consumption, reducing water usage by 50, and complete eradication of waste destined for landfills from all its breweries by 2025. The foundation of this initiative can be traced back to the collaboration between Kirin Holdings and B9 Beverages, which led to the establishment of the B9-Kirin Centre for Sustainable Growth, with a focus on environmental sustainability and business synergies. Consequently, the center initiated its Net Zero project, with the aim of achieving carbon neutrality by 2025. 

 

Sharing his perspective, Hiromasa Honda, Managing Director, Kirin Holdings Singapore,said, “At Kirin, we are dedicated to fostering shared social and economic value with all our stakeholders, while simultaneously striving for sustainable growth. Our partnership with Bira 91 over the past few years is a testament to this vision. By sharing our expertise in innovation and sustainable practices, we have been able to craft the highest quality, sustainable products together.” 

He further added, “We are delighted to announce a significant milestone in our joint net-zero vision, with Bira 91’s Mysuru brewery becoming India’s first carbon-neutral beer manufacturing unit. This remarkable accomplishment, coupled with the soaring demand for Bira 91 beers, is a prime example of how economic growth and social responsibility can work in harmony. We take great pride in our partnership with Bira 91 and look forward to continuing our journey toward a more sustainable future.”

Bira 91’s Mission to Zero has been focused on reducing energy use in its breweries by making its manufacturing processes more automated and efficient. It has transitioned to 100% renewable energy and electricity, produced through solar, hydroelectricity, wind and other clean sources. As a result. the brewery has eliminated its Scope 1 and Scope 2 carbon emissions, cutting down a remarkable 5000 tonnes since FY2021. The facility has also made significant strides in water conservation, saving a staggering 31 million litres of water, equivalent to over 120 million glasses. Moreover, by planting over 500 trees of local varieties on the premises, providing a natural carbon sink for the community. The brewery has achieved this Net Zero milestone several years ahead of its global peers in the sector.

Source: https://hospitalitybizindia.com/news-track/bira-91s-mysuru-brewery-becomes-indias-first-net-zero-brewery/

How is AI changing the customer experience?

 Nirav Akshay Oza, CEO, Efcee Hotels - A Leela Worldwide Venture, speaks about how the Indian luxury hotel industry is striving for continued growth and innovation through AI and technology

Here are some ways AI is transforming customer experience in the hotel industry: 

● Personalized recommendation’s

AI-powered algorithms analyze guest data to offer personalized recommendations, such as room preferences and dining suggestions. As personalization becomes increasingly important to customers, hotels that provide tailored experiences can improve customer satisfaction. A recent report revealed that 60% of customers expect personalized experiences from hotels, and 50% are more likely to return to hotels offering such experiences. 

● Streamlined check-in processes

Facial recognition and chatbot technologies can significantly reduce check-in times for guests. For instance, a Chinese hotel has implemented facial recognition technology to expedite the check-in process. A study by Oracle Hospitality found that 89% of hotel guests would prefer using their smartphones to hasten the check-in process, and 64% would opt for facial recognition technology for identification purposes. 

● Predictive maintenance

AI-powered predictive maintenance helps hotels detect potential issues before they escalate into major problems. This technology enables hotels to identify malfunctioning equipment before it breaks down, reduce downtime, and minimize repair costs. According to a recent report, predictive maintenance can decrease maintenance costs by up to 30% and reduce downtime by up to 45%

● Chatbots for customer service

Chatbots have gained popularity in the hotel industry, providing 24/7 customer service and assisting guests with queries and complaints. Additionally, chatbots offer recommendations and personalized promotions. A recent survey found that 73% of customers prefer using chatbots for customer service, and 55% would be willing to book a hotel room through a chatbot. 

● Voice assistants in hotel rooms

Voice assistants like Amazon’s Alexa and Google Home are increasingly being integrated into hotel rooms. Guests can use voice commands to control room temperature, lights, and even order room service. A recent report indicated that 73% of hotel guests would like to use voice assistants in their rooms, and 63% would be more likely to book a hotel room equipped with voice assistants. 

● AI-powered pricing strategies

AI-powered pricing strategies help hotels optimize room rates and maximize revenue by analyzing market trends, demand, and other factors. Additionally, these strategies enable hotels to adjust room rates in real time. A recent report found that AI-powered pricing strategies can increase revenue by up to 15% and reduce the time spent on pricing by up to 90%.

Source:https://www.hotelierindia.com/operations/how-is-ai-changing-customer-experience