Essay On Storage Of Liquor

The storage of liquor is essential in beverage operations as it helps to achieve three important objectives:
1. To ensure accessibility is convenient.
2. To prevent pilferage.
3. To preserve the quality of liquor.
These points should be kept in mind when storing liquor.
Storage facility must be organized and all bottles should be properly labelled so that each individual brand and product can be found conveniently. In practice, this means assigning a specific storage location, shelf or bin number. to each item in the beverage inventory.
To prevent pilferage, beverage storage areas should be secure. Only authorized individuals should have access to storage areas and a control system should be in place
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• Store wine, beer and other liquor from anything that has a strong, potent smell as this can taint the liquor and cork
• Shelf liquor should be kept in a cool dry place.
• Ideal storage temperature for Red Wine is 12˚C > 19˚C and White Wine is 8˚C > 12˚C. Champagne should be stored at 5˚C - 8˚C.
• Liquor should not be kept on refrigerator for too long.
• Beer that was previously stored in refrigerator should not be left to room temperature.
• Bottles should be kept away from direct UV rays and light as this can cause premature aging of wine.
• Ensure the humidity levels of the bar or restaurant are properly monitored. Humidity should be kept under 70%.
• Store the wine bottles sideways so the corks will stay moist.
• Try not to store beer on its side for long period as this can create a yeast ring (or water-mark) inside the bottle, which will not settle. Storing a beer upright will ensure that the yeast compacts to the bottom of the bottle.
• Try to keep wine in a vibration-free environment as much as possible).
• Bottles, especially wine should be closed back after opening properly to prevent

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