Brandy Synopsis Essay

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A SYNOPSIS FOR BRANDY Partial fulfillment of Brandy. Anand Institute of Management Science B.A. IN INTERNATIONAL HOSPITALITY Recognised from INDIRAGANDHI NATIONAL OPEN UNIVERSITY SUBMITTED BY: - GUIDED BY:- SUBMITTED TO:- ANAND INSTITUTE OF MANAGEMENT SCIENCE VIDHYANAGAR-VADTAL ROAD, BAKROL. ANAND, GUJARAT. – 388 315. ENROLLMENT NO:- OBJECTIVE OF THE STATEMENT * To aware people about importance of refreshing Brandy * To disclose the information about important types of Brandy * To provide information to people about Brandy and its consumption * To connect various people with the help of beverages. STATEMENT OF PROBLEM * The unawareness of people about various types of Brandy * The most of people not known that which types of Brandy are consumed the world over. * The unawareness of availability of kinds of Brandy at different places. * The lack of Knowledge about serving and consuming Brandy. INDEX 1. Introduction & Uses 1.1 Serving 1.2 Culinary 1.3 Medicinal 2 History 3 Terminology and legal definitions 4 Types 4.1 Grape brandy 4.2 Fruit brandy 4.3 Pomace brandy 5 Distillations 5.1 Pot stills vs. column stills 6 Aging 7 Labeling Chapter 1: - INTRODUCTION & USES Brandy is liquor distilled from wine or fermented fruit juice. Brandy products without a specified source are distilled from grape wine. Introduced to Northern Europe by Dutch traders in the 16th century, the name brandy comes from the Dutch word brandewijn, meaning "burnt wine". The most common types of brandy are the French Cognac, Armagnac, and Calvados brandies, as well as the Greek Metaxa and the South American Pisco brandy. Spain is also a well-known origin of many popular brandy products. Fruit brandy is made from fermented fruit mash, normally apples, pears, cherries and other stone-fruits, as well as
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