Friday, November 28, 2014

REFLECTIVE LEARNING ASSIGNMENT - BEVERAGE STUDIES

1) What were the three important Taylor’s Graduate Capabilities that helped you complete the
task “Wine Making Project” successfully?

Discipline Specific Knowledge - Searched through the notes and online and also the ability to do the wine making project steps by steps. 
Example : Before start doing the wine making project, I read through the guideline to achieve the required result of the wine.

Thinking and Problem Solving Skills - Had the difficulties to have all the team members do the tasks together because of the timetable difference. 
Example : Sarab and Fatin are not having the same timetable as Natasha and I,so we had to rearrange the time. 

Interpersonal Skills - The ability to work in a team and be able to communicate efficiently with team members. Learn to recognise , manage and reduce stress in yourself and others. Example : Although we feel stressed out because of the assignments are piling up, we comfort and motivate each other till the final process. 

2) Briefly mention, how did you achieve the skills that you have mentioned above?

I achieved the skills by doing some research,discussed with team mates, always keep updating about the wine progress and communication among the team members. 
Example : Brainstorming with the team members regarding the wine label design. 


3) Please describe how you can improve at least one of these skills that you mentioned above. 

I would improve the thinking and problem solving skills by having self-reliant,optimism and thinking skills. We can easily achieve the goals by being positive and the ability to solve the problems quick.

Wednesday, November 26, 2014

RACKING PROCESS : FINAL PRODUCT

THE FINAL PRODUCT OF WINE MAKING PROJECT! Present to you our Rosé Wine,Bella Rosato from Selangor,produced by Principessa,from the vintage 2013. 






Tuesday, November 25, 2014

RACKING PROCESS : DAY 11

DAY 11 : 25TH NOVEMBER 2014 

On the final day of racking process,we did the final filteration and poured the wine into a clean wine bottle and cork it. It is supposed to be 14 days of racking process,but because we lack of time,we only racked the wine for 11 days. The pictures of the final racking process are shown as below. 





                              FINALLYYY!



Monday, November 24, 2014

RACKING PROCESS : DAY 10


On the 10th day of racking process, the wine appeared to be more darker .

Sunday, November 23, 2014

RACKING PROCESS : DAY 9

DAY 9 : 22nd NOVEMBER 2014


The wine appeared to be more darker in colour.

Friday, November 21, 2014

RACKING PROCESS : DAY 7-8


DAY 7 - 20TH NOVEMBER 2014 
The picture is still the same as yesterday. 

On the 8th day, 21st NOVEMBER 2014. We transfered the wine bottle into a new bottle for the third time.


The wine is much more clearer and the amount of lees is also reduced. 


Wednesday, November 19, 2014

RACKING PROCESS : DAY 6

DAY 6 : 19TH NOVEMBER 2014 

On the 6th day of racking process, we transfered the wine bottle into a new bottle for the second time. 





Tuesday, November 18, 2014

RACKING PROCESS : DAY 5

DAY 5 : 18TH NOVEMBER 2014


     Little amount of lees is seen at the       bottom of the bottle. 

Monday, November 17, 2014

RACKING PROCESS : DAY 4

DAY 4 : 17TH NOVEMBER 2014


 

Transfering the wine into another bottle after a few days being chilled in the refrigerator. 

                  Before transfering. 

Picture shown that the lees is at the bottom of the bottle after being transferred. The bottle on the right appeared to be clearer than before. 

Sunday, November 16, 2014

RACKING PROCESS : DAY 3

DAY 3 : 16TH NOVEMBER 2014


There is no changes on the wine.

RACKING PROCESS : DAY 2

DAY 2 : 15TH NOVEMBER



              The lees is seen at the bottom of the bottle.

Friday, November 14, 2014

RACKING PROCESS : DAY 1

14TH NOVEMBER 2014

On the 14th day, the fermentation had finished. We strain the fermented wine with coffee strainer into a pot. We strain the wine four times using different coffee strainers. Each time after we strain before changing with different coffee strainer, we leave it for a while to let the lees settled down first. After that, we continued with the straining process. Then after all the fermented wine had been transferred into the pot, we strain again before filling it up inside an empty clean bottle.




Cutting the bottle.


Straining the wine.

                 Squeezing the grapes to obtain more juice.

Lastly, we refrigerated the wine. The bottle lid is not close tightly to avoid from bursting caused by the Carbon Dioxide that will build up inside the bottle. Leave it inside the refrigerator for three days before the next step, which is transfering it into another bottle.