Chapter I Overview of Drinks

Section I Classification of Drinks

2 Simple Classification of Drinks

Section II Overview of Drinks

1. Wine and alcohol content

2. Production technology of wines

3. Classification of wines

4. Water

V. Health drinks

VI. Hobby drinks

VII. Alcoholic cocktails

VIII. Alcoholic malt drinks and "Wine

Chapter II Overview of Wine

Section I Introduction of Wine

I. Origin of Wine

II. Naming of Wine

. Storage and shelf life of wine

Section II Brewing of wine

I. Grape varieties for brewing wine

II. Brewing process of wine

III. Cultivation of wine in oak barrels

IV. Wine mixing

Section III Wine service

I. Red wine service

II. White wine service < Main points of wine service

section iv wine tasting

1. Look at wine

2. Smell wine

3. Taste wine

4. Order of wine tasting

Chapter III wines of various countries

Section I French wines

1. Overview of French wines

2. Grades and labels of French wines. Classification of Italian wines

III. Italian wine producing areas

III. German wines

I. Overview of German wines

II. Classification of German wines

III. German wine producing areas

IV. Wines from other countries

I. Spain

II. USA

III. Australia < Yellow rice wine and sake

section 1 beer

1. Origin and development of beer

2. Production technology of beer

3. Classification of beer

4. Famous beer producing areas and brands

5. Service and drinking of beer

6. Identification of beer quality

Section 2. Yellow rice wine

Drinking and service of yellow rice wine

Section III Sake

I. Introduction of Japanese sake

II. Classification of sake

III. Brand of Japanese sake

IV. Drinking and service requirements of Korean sake

Chapter V Brandy

Section I Overview of brandy

I. Brandy drinking and service

Section II French brandy

I, cognac brandy

II, armagnac brandy

III, Malbrandy

IV, French brandy

Section III Brandies from other countries

I, Spanish brandy

II, American brandy

III, Italian brandy < South African Brandy

VIII. Greek Brandy

Chapter VI Whiskey

Section 1 Overview of Whiskey

I. Introduction of Whiskey

II. Production Technology of Whiskey

III. Main producing areas of Whiskey

IV. Drinking and service of Whiskey

Section 2 Scotch Whiskey

I. Introduction of Scotch Whiskey < p Brief introduction of American whisky

II. Classification of American whisky

IV. Irish whisky

II. Canadian whisky

Chapter VII Other distilled spirits

Section I. Overview of gin

II. Production process of gin

III. Dry in London. Drinking and serving gin

Rum in the second quarter

I. Overview of Rum

II. Rum brewing

...

Chapter VIII Blending Wine

Chapter IX Tea

Chapter X Coffee

Chapter XI Bartender and Bartender

Chapter XII Bar Equipment and Supplies

Chapter XIII Overview of Cocktails

Chapter XIV Making Cocktails

Chapter XV Cocktails

Reference. Western wine knowledge and techniques are gradually integrated with those in China, and western wine knowledge and drinking manners are gradually accepted by Chinese people, and applied to the wine preparation and drinking habits in China, so that Chinese people gradually enrich their wine knowledge and the drinking methods are gradually in line with international standards. In large international cities where communication between China and foreign countries is flourishing, more and more people gradually change the traditional habit of using spirits as table wine, accept the healthy eating style of using wine as table wine, and make innovations in drinking wine, which in turn affects the preparation of western wines, such as making cocktails with China white wine as the base wine. The exchange and integration of Chinese and foreign wine knowledge has promoted the further enrichment of wine knowledge and made the ever-changing wine preparation more colorful. The richness of Chinese people's wine knowledge and the change of drinking habits put forward higher requirements for the knowledge structure and practical operation skills of employees in related industries. In order to improve the quality of vocational education and enable employees in tourism and catering industry to master practical wine knowledge comprehensively, systematically and emphatically, and have certain skills in wine mixing, it is necessary to introduce wine knowledge that meets the requirements of practice and wine mixing skills at the corresponding level.

considering the characteristics of vocational education, this book systematically introduces the basic theoretical knowledge of wine and the skill knowledge of wine preparation by combining theory with practice. In terms of theoretical knowledge, introductory content is the main content, supplemented by principle knowledge; For the knowledge of wine brewing skills, the primary brewing skills are the main ones, supplemented by innovative skills, which is very suitable for the requirements of vocational education characteristics. This book has fifteen chapters, which can be divided into two parts. The first part is an introduction to wine knowledge from the first chapter to the tenth chapter. The second part, from chapter 11 to chapter 15, mainly introduces the knowledge and skills of bartending. Finally, the French wine year table, the grade table of French wine producing areas, the main varieties of Italian wine grapes, the year table of some major Italian wines from 1992 to 2113, and the national professional standards of bartenders are appended.

in terms of style, this book adopts a relatively advanced textbook writing style, with teaching requirements and suggested teaching hours before each chapter and appropriate exercises after each chapter.

The first chapter, the second chapter, the third chapter and the eighth chapter of this book were written by Zhou Minhui, a teacher from the Higher Vocational College of China Institute of Labor Relations. The fourth and fifth chapters were written by Zhou Yuanyuan, a teacher of Hotel Management Department of Sichuan College of Cooking. The sixth and seventh chapters were written by Fei Yin of Wuxi Commercial Vocational and Technical College. The ninth chapter was written by Li Youlong, director of the Tourism Department of urumqi vocational university, Xinjiang. The tenth chapter was written by Wang Danhong of Weifang College. Chapter 11 was written by Jian Chengru, Engineering Department of Sichuan Vocational and Technical College of Industry and Commerce. Chapters 12 and 13 were written by Zhu Duosheng of Sichuan Management Vocational College. Chapter 14 was written by Cui Chunfang, Higher Vocational College of China Institute of Labor Relations.