1. Wines of
France
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
1

2. Contents
• Section-I
• Section-II
• Section-III
• Section-IV
• Section-V
• Section-VI
• Section-VII
• Section-VIII
History
Vines
The Concept of Terroir
The Wine Maker’s Calendar
Grape Varieties
Regions of France
Production of Wine
Service of Wine
2

3. SECTION-I:
History
3

4. History
•Greeks arrived in France in 600 B.C. and brought
viticulture with them.
•In 200 B.C. Romans captured some of the
France and greatly influenced the wine-making
•By the 6th century A.D. the Roman Empire
disintegrated and Christianity was spread in
France.
•Now the vineyards came under the rule of
monasteries and churches.
•Wine-making greatly flourished under their rule
•In 1350 one million cases were exported from
Bordeaux, and in 1790 six million cases were
exported.
4

5. Contd…
•With the French Revolution in the end of 18th
century the vineyards slipped out of the
hands of churches and went to the local
people.
•The Phylloxera epidemic spread in 1860
when a winegrower imported some American
vines.
•It destroyed about 6.2 million acres of
vineyards in France.
•The only effective solution found was to
graft European vines on these American
rootstocks.
•The first classification was done in 1855 in
5
Bordeaux

6. Section-II
VINES
6

7. WINES
Wine is an alcoholic beverage obtained
from juice of grapes
Vine is one of the oldest cultivated
plants known to mankind.
There are over 4000 varieties of
grapes, however, only 40 of them have
a recognizable flavour.
7

8. WINES
• There are over 20 vine species. The
vine species that produces grapes is
called vitis vinifera.
• Study of wines is called Oneology
• The science of growing grapes is called
Viticulture.
8

9. VINE
• For the first four years, a young vine is
busy creating a root system and
building a strong woody stalk to bear
grapes.
• If left to itself, it can proliferate by
increasing shoots and by forming new
roots whenever it touches soil.
• In order to get quality grapes, the plant
has to constantly pruned or trimmed.
9

10. VINE
• Best wines are produced from plants
with the age between 12-30 years,
called the ‘prime life’.
• Wines from new grapes are generally
light.
10

11. ENEMIES OF VINE
11

12. ENEMIES OF VINE
• Mildew or Oidium - Attacks the root of
the plant.
• Phylloxera - Lives in the root.
• Grubb of the Cochylis - Eats the
flowers.
• Red Spider - Sucks the sap.
12

13. SECTION-III
The Concept of
Terroir
13

14. The Concept of Terroir
•
•
•
•
This is what makes French wines unique.
Terroir- Everything the land has to offer.
The basis of naming French wines is terroir.
Instead of the grape French wines are named
after the place.
• Places with long hot summers produce robust,
full bodied wines while light, dry and refreshing
wines come from milder climates.
14

15. TERROIR
• The three crucial elements of climate, soil &
exposure to sun is represented in the term “
Terroir”
• Good quality wine is produced between 30 50º latitude in both hemispheres.
• Vine requires plenty of water.
15

16. TERROIR
• Presence of rivers
– Expanse of water softens the climate, and
avoids frosting during harsh winters.
– Used earlier for transportation of wine
barrels.
– Sunlight reflects from water onto the slopes.
16

17. TERRIOR
SOIL
• Clay holds back the moisture - thereby
preventing the root systems from going deep
down.
• Chalk is considered to be in between.
• Soil should be high in mineral content
• Should have access to nitrogen, magnesium,
calcium, phosphorus, potassium
17

18. WEATHER
• Vine is dormant between November to March.
• Between Bud break to Vintage every drop of
rain, hour of sunshine and degree of heat
effects the quality.
• Sunshine
– Reason for climbing
– 1300 - 1500 hours of sunshine in summer
18

19. WEATHER
• Temperature
– ideal temperature is 10 deg C - 20 deg C.
– Lowest temperature it can survive is (-18ºC)
• Humid Air
• Frost and Hail are nightmares for wine growers.
19

20. SECTION-IV
The Wine Maker’s Calendar
20

21. WINEMAKER’S CALENDAR
The entire year can be sub divided into 4
seasons :
 WINTER
JANUARY
Pruning
• After the previous year’s harvest, the vines are
pruned.
• Begins after St. Vincent’s day on 22nd January.
• If there is no snow then it begins in December.
21

22. WINEMAKER’S CALENDAR
FEBRUARY
• Finish pruning.
• Take cuttings for grafting and graft
indoors.
• Copper Sulphate is sprayed.
22

23. WINEMAKER’S CALENDAR
 SPRING
MARCH
• Sap begins to rise from dormancy.
• Soil is aerated.
23

24. WINEMAKER’S CALENDAR
APRIL
• Vineyard is cleared.
• 1 year old cuttings from nursery are planted.
• The vines are trained to the favourite Double
Guyot method so as to allow maximum
exposure to the sun.
24

25. Double Guyot
Geneva Double
Curtain
25

26. WINEMAKER’S CALENDAR
 SPRING
MAY
• Frost danger.
• Stoves are lit.
• Reworking on soil and
destroying weed.
26

27. WINEMAKER’S CALENDAR
JUNE
• Vines start flowering
• Temperature reaches 18-20ºC.
• Sulphur is sprayed to destroy
Oidium.
27

28. WINEMAKER’S CALENDAR
JULY
• Surplus branches are cut, so as to provide
greater concentration of flavours to the ones
that are left.
28

29. WINEMAKER’S CALENDAR
JULY
• Chemical sprays are
used to kill any
diseases, but needs
to stop well before
harvesting, to avoid
any trace remaining in
the grape.
• Wine is sprayed with
Bordeaux mixture.
• Weeds are removed,
wines are trimmed
29

30. WINEMAKER’S CALENDAR
 AUTUMN
AUGUST
• Subsequently, each fertilised
flower expands into a
recognizable grape.
• The sugar content in the fruit
increases, thereby reducing
the acid levels .
• The grape undergoes colour
change in this cycle, which
should be closely monitored.
30

31. WINEMAKER’S CALENDAR
SEPTEMBER
• By the third week
grape is ready and
vintage begins.
31

32. WINEMAKER’S CALENDAR
OCTOBER
• Grape harvest continues through first two
weeks. Hand Picking - Better selection of
grapes,
though time consuming.
Machine - Faster process, does not
guarantee quality of grapes.
• When picking is over, manure is spread and
land is ploughed.
32

33. WINEMAKER’S CALENDAR
NOVEMBER
• Long Vine shoots are cut and used for fuel.
• Vineyard is ploughed to
move soil over base of wine to
protect from frost.
33

34. WINEMAKER’S CALENDAR
 WINTERS
DECEMBER
• Soil redistributed if washed by rains.
• If there is no winter then pruning begins.
34

35. Section-V
Grape Varieties
35

36. GRAPE VARIETIES
• Some factors which differentiates grape variety
are:
Size of the grape
– Smaller the fruit, the more concentrated are
the flavours. Eg. Riesling, Cabernet
Sauvignon.
36

37. GRAPE VARIETY
Skin
– Thick skinned grapes produce aromatic
wines.eg. Sauvignon Blanc.
– Thin skinned grapes produce neutral wine,
although Gewurtztraminer , Semillion
responsible for noble rot ( Botrytis cinerea)
produce sweet wine with brilliant aroma
37

38. GRAPE VARIETY
Sugar Content
– The sugar content dictates the alcoholic
strength of the wine and sweetness of the
wine.
– The crucial decision to pick the grapes
largely
depends on the sugar content and
acidity. As they ripen, sugar
content
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increases & acid decreases.

39. GRAPES
•
Sugar content
“refractometer”.
•
The system for measuring ripeness of a
grape is
called “Brix”. This is approximately
equal to
double the potential alcohol of the
wine if all the
sugar is fermented. 19.3 Brix
= 10% alcohol by vol.
•
is
examined
1 Brix = 1 gm sugar per liter of water.
by
a
39

40. 40

41. Classification
•The classification system in reality evolved in 1930’s.
•The economic depression during this time resulted in the
plantation of hybrids, thus there was a wine surplus and
nefarious blending.
•In 1932 the Institute National des Appellations
d’origine(INAO) was founded in Paris.
• It covers the following aspects:
Production area
Vine varieties
Ripeness and alcoholic strength
Yields
Vine density
Wine making and distillation
41

42. Contd…
•Appellation d’Origin Controlee(AOC):It represents
around 52% of all French wines
•Vins delimites de qualite superieur(VDQS):It was founded
in 1937 and contributes only 3% of total French wine
production.
•Vins de Pays: It was created in 1970 and formalized in
1979. It is related to country wines and gives some
guarantee of authenticity and quality. It contributes to the
33% of total production.
•Vin de Table: It is for the ordinary wines or table wines. It
was earlier known as Vin De Consommation Courante
(VCC) or Vin Ordinaire. These wines can be a blended
with wines from the EU(European Union).
42

43. rinciple Grape Varietie
43

44. Cabernet Sauvignon
• Mother of all reds
• Grown chiefly in
Bordeaux
• Blended with Merlot,
Malbec, Petit Verdot,
Cabernet Franc
• Rich colour
• Often made into Vins de
pays in the Languedoc
region
44

45. Cabernet Franc
• Light bodied
• Mainly grown in
Bordeaux
• Some parts of the
Loire valley also.
• Used to make Chinon
and Bourgeil
45

46. Merlot
• Bordeaux
• Used as a blend
generally
• Vins de Pays of the
Languedoc Region
46

47. Pinot Noir
• Primary red grape of
Burgundy
• Goes into famous reds of
this region- Bonnes
Mares, Corton, Musigny,
Pommard, Beaune,
Richebourg and Volnay
• One of the three grapes
used in making
Champagne, the others
being Chardonnay and
Pinot Meunier
47

48. Syrah
• Believed to have
originated in Persia
• DNA testing of the grape
revealed that Syrah
originated from the
Rhone Valley
• Grown mainly in northern
Rhone
• Famous wines- Cornas,
Hermitage and Saint
Joseph
48

49. Gamay
• Extensively in
Beaujolais
• Produces fruity, light
to medium bodied red
wines
49

50. Chardonnay
• Most widely used
• Also called white
Burgundy
• Most great white wines
from Burgundy such as
Chablis, Meursault and
Pouilly-Fuisse
• Used in Champagne as
well
50

51. Chenin Blanc
• Used most widely in
the Loire Valley to
make Vauvray.
51

52. Riesling
• Grown in Alsace
• A very famous wine
called Riesling
52

53. Sauvignon Blanc
• Mother of all whites
• Grown in the Loire region
• Pouilly Fume and
Sancerre- 100%
Sauvignon Blanc only
• Also grown in Bordeaux
• Blend in sweet wines
53

54. Semillon
• Rarely used on its
own
• Generally used in
combination with
Sauvignon Blanca
and Muscadelle to
make Sauternes and
Bordeaux Blanc.
54

55. Merlot
Pinot Noir
55

56. Syrah
Gamay
56

57. Chardonnay
Chenin Blanc
57

58. Riesling
Sauvignon Blanc
58

59. Semillion
Gewurztraminer
59

60. SECTION-VI
Regions of France
60

61. Regions of
France
61

62. Bordeau
•It is situated
x
in the
western France with
Cognac in the north It is
sited on the either side
of the river Gironde.
•80 % of the wines
produced here are red.
•Bordeaux wines have a reputation based not on
the actual quality but on a perception that
the wines are the best in the world.
Terroir
•Soil: Gravelly Limestone and Clay Soil
•Climate: Moderate and humid due to the river
62
Gironde.

63. Great wines of
Bordeaux
•Chateau
•Chateau
•Chateau
•Chateau
•Chateau
•Chateau
•Chateau
Haut Brion
Latour
Mouton Rothschild
Margaux
Lafite Rothschild
Petrus
D’Yquem (W)
Grape Varieties
Red
•Cabernet Sauvignon
•Cabernet Franc
•Merlot
White
•Semillion
•Sauvignon Blanc
•Muscadelle
63

64. Burgundy (Bourgogne)
•It is situated in east
central France, towards
the south of Champagne.
•Principle grape
varieties are Gamay and
Pinot Noir for red and
Chardonnay for white
Terroir
•Soil: Limestone
•Climate: Semi-Continental
Famous Wines
Chablis (w)
•Pouilly Fuisse (W)
Beaujolais
Pommard
64

65. Rhon
e •It
takes its name from
the Rhone river valley and
is located in the south
east of Paris.
•The best wines come from
the southern part of this
valley.
•90 % of these wines are red with a higher
alcohol content than most of the French wines.
•There are more than 15 varieties of grapes
used here, some of them are Syrah, Grenache
and Cinsalt.
65

66. Terroir
•Soil: Granite in north, sandy in south.
•Climate: Hot summers and autumns,
significant humidity due to Rhone river.
Famous
Wines
•Chateau Neuf du Pape
•Cote du Rotie
•Hermitage
•Tavel (Rose)
66

67. Loir
e •Loire
is the longest
river in France.
• Loire valley is
situated towards the
western part of the
country.
Terroir
•Soil: Combination of clay, granite, chalky,
limestone and volcanic soil
•Climate: Relatively cool climate
67

68. Grape Varieties
Red
•Cabernet Sauvignon
•Cabernet Franc
•Gamay
•Pinot Noir
•Pinot Muniere
White
•Chenin Blanc
•Sauvignon Blanc
•Muscadet
•Chardonnay
Major
Wines
•Vouvray
•Puilly Fume (W)
•Anjou (Rose)
•Muscadet (W)
68

69. Alsace
•It is situated in the
far northern France
bordering Germany.
•This region has a very
difficult history of
shifting belongingness
between France and
Germany.
Terroir
•Soil: Combination of granitic rock, sandstone
and limestone.
•Climate: Continental climate.
Famous Wines
Riesling (W)
•Tokay ‘D’ Alsace (W)
Gewurztraminer (W)
Sylvaner (W)
69

70. Champagne
•It is the most
northerly vineyard area
of France situated in
the north-east of Paris.
•The vineyards are one
of the smallest and low
yielding as compared to
the rest of France.
•This area is famous all over the world for
its sparkling wines.
Terroir
•Soil: Thick layer of chalky soil.
•Climate: Very cold.
70

71. Grapes
Only three grape varieties are
grown in this region Chardonnay (W), Pinot Noir and
Pinot Muniere.
Major Shippers
•Dom Perignon
•Piper Heidsieck
•Bollinger
•Ruinart
•Pommery
71

72. Production of
Wine
72

73. Wine Making in France
•
•
•
•
Yearly cycle begins in April.
Six weeks later flowering occurs.
Grapes ripen by autumn.
Grapes are picked when they have attained
desired balance between acidity and sugar.
• Tossed into large vats for fermentation.
• During this process, yeast converts the natural
sugar in the grapes into alcohol and carbon
dioxide.
73

74. Contd…
• Yeast- naturally occurring or added
• Strict temperature control
• Fermentation stops when all the sugar has
been converted to alcohol.
• But if there is high sugar content,
fermentation stops at 14% alcohol
content.
• Sweet wines like Sauternes are made in a
similar manner.
74

75. Contd…
• After fermentation, wine is put into wooden tanks
or barrels for MATURATION.
• In wooden containers, some evaporation occurs.
• Periodical topping of the barrels is done to avoid
excessive exposure to air.
• Particles called ‘Lees’ settle at the bottom of the
tank during maturation.
• Just before bottling, filtration is done to remove
any remaining lees.
75

76. Handling the fruit
• The objective here is to prevent the weight of
large quantities from crushing the grapes before
they reach the cellar.
• Unhealthy grapes are discarded in the vineyard.
• The final sorting is done in the winery.
76

77. MAKING WHITE WINE
Crushing / Pressing
• Nearly all grapes ( White & Red) are destemmed since the stalks contain bitter
tannins it is done in Egrappoire.
• Fresh & fruity white wines are made by
pressing
the grapes as soon as
possible after picking.
• The objective is to prevent the juice from
picking up any flavours or ‘extract’ from
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the skin.

78. MAKING WHITE WINE
• Care needs to be taken that pressure is gently
applied. Too much of it would result in the pips
breaking, thereby making the juice bitter.
• Types of press : Vertical / Willmes Bladder
press
Free run Juice - Juice from the first pressing
without any real pressure. Upto 70% can be
free run juice, allowing only 30 % to be
extracted by pressing harder.
78

79. MAKING WHITE WINE
•
For fuller & robust wines with more flavour
and
tannins are made by holding the skin in
contact with the juice for about 24 hrs after
crushing.
Addition of SO2
•
Small doses of sulphur dioxide is added to
the
crushed grapes (must) to protect the
79
must from premature fermentation.

80. MAKING WHITE WINE
•
•
It also prevents oxidation, which at this
stage is
harmful and could result in decay
in the wine & loss of freshness, aroma & even
colour of the juice.
The amount is regulated by law.
80

81. MAKING WHITE WINE
Clarifying the juice
•
Juice produced has suspended solids (skin,
flesh, pips , dirt).
•
Fermentation being the next process with
these solids would result in bitterness.
•
Clarifying the juice is done by :
Settling /Filteration / Centrifuging.
81

82. MAKING WHITE WINE
Fermentation
•
Carried out in Oak barrels or stainless steel
vats.
•
The SS vats are double layered, and has a
layer of ammonia as a cooling agent.
•
Another method is to dribble the water
continuously down the outside surface.
82

83. MAKING WHITE WINE
• SS is preferred as it is strong, easy to clean,
good conductor of heat and versatile.
• Temperature : 10-15ºC
• Duration : 4 - 6 weeks
83

84. MAKING WHITE WINE
Yeast
• Cultured yeast is used. Some wineries kill all
natural yeast present by flash pasteurization
method ( 85ºC) so as to have total control over
the process.
Temperature rise
• 30-35 ºC (yeast dies at 35-40º C)
84

85. MAKING WHITE WINE
Dry wine - all sugar converted into alcohol
(16 %v/v)
Semi dry - interrupt fermentation process.
Addition of sulphur or filter the wine of the yeast
or blend sweet grape juice.
Lees - Dead yeast cells that settle at the
bottom.
85

86. MAKING WHITE WINE
Filteration / Racking
•
The wine must again be clarified to rack it
off its
lees. Sometimes lees are left in the
wine (Sur
lie).
•
Fining agents ( egg / bentonite/gelatin/
isinglass) are added to remove excess
proteins
and other solids to produce a
clear wine. Cold stabilization could be
86
another method.

87. MAKING WHITE WINE
Cold Stabilization
•
The wine is chilled down to -5º C to
precipitate any solids which may be
removed.
•
Furthermore, to avoid formation of crystals
by tartaric acid when bottled ( a vital ingredient
present in the wine).
87

88. MAKING WHITE WINE
Handling the juice ( SO2 )
Crushing & Pressing
Juice Clarification
Fermentation
Filtration
Cold Stabilization
Blending / Aging
Bottling
88

89. MAKING RED WINE
• The colour of the red wine comes from the
grape skin, and not the juice.
• Grapes are fed into crusher. There after
pumped into fermentation vats.
Heating the Must
• One of the modern ways to get a deep red
colour to the wine is to boil the must before
fermentation.
89

90. MAKING RED WINE
Fermentation
• This process is usually carried out in open vats
for 14 days at 24ºC.
• The skins float on the top due to CO2 bubbles
and forms a cap.
90

91. MAKING RED WINE
• It is vital that it is mixed back in the liquid below
for 2 reasons :
– It forms the essential colouring and flavouring
matter.
– If left to dry, bacteria will start growing thus
ruining the wine.
91

92. MAKING RED WINE
•
Pressing takes place after the free run wine
has
been removed from the fermentation
vat.
•
Skin is pressed in hydraulic basket by a
descending plate which forces the juice
called Vin De Presse.
•
At the discretion of the wine maker, it may
be added to the first run to provide tannins
92
and
character to the wine.

93. MAKING RED WINE
Malolactic Fermentation
•
It is secondary fermentation wherein malic
acid
present is converted into lactic acid &
CO2 by
bacteria present n the grape juice.
Highly
desirable for red wines as it
– Lowers sharpness, increases stability, adds to the
complex flavours.
•
Carried out at room temp of 20 deg C.
93

94. MAKING RED WINE
Fining / Racking
• Same as white wine
Aging/ Maturation
•
There are 2 separate & distinct ways in
which wine can age :
– Oxidative aging - in contact with oxygen.
Barrel aging. Barrels are Oak from Burgundy
94
or Bordeaux.

95. MAKING RED WINE
– Reductive aging- Oxygen supply is cut off.
Bottle aging. Once the wine is bottled, the
only oxygen available is the limited amount
dissolved in the liquid or trapped between the
liquid & the cork.)
95

96. MAKING RED WINE
Handling the juice ( SO2 )
Fermentation / Carbonic Maceration.
Pressing
Filtration
Malolactic Fermentation
Blending / Aging
Bottling
96

97. MAKING ROSE WINE
• Grapes are de-stemmed.
• Crushed.
• Fermentation - for a very short time.
• Racking and Finning.
• Bottled.
97

98. STORAGE OF WINES
• 1st Chai
– Wine stays in oak for 1 year and is regularly
topped up and racked.
• 2nd Chai – Moved from 1st Chai in November
– Left to mature till next summer and then it is
bottled.
98

99. EXAMPLES
•
Many white wines - are bottled young, but
improve enormously in the bottle.
•
Champagne / Port - are matured entirely in
the
bottle.
•
Fine Red wines - 2-3 years in a barrel, and
perhaps another 5-7 years in a bottle.
•
Sherry- Aged entirely in the barrel.
99

100. BOTTLING
•
Before bottling, the wine must be checked
for its stability, as it remains vulnerable to
oxidation
and contamination until the cork
goes in.
•
The bottle is first filled with nitrogen ( to
remove any oxygen)
•
Wine filled in through a long nozzle to the
100
bottom, pushing out the gas as the

101. BOTTLING
•
Bottles of Standard wines are heated to
55ºC to prevent any further fermentation.
•
Many light / Rose and few Red wines benefit
from being bottled with a degree of carbon
dioxide dissolved in them too give a
refreshing sharpness to the wines.
101

102. CORK
102

103. CORK
• Wine must be sealed to stop air entering the
bottle. Cork is the traditional stopper.
• Cork is the thick outer bark of the cork oak,
Quercus
suber,
concentrated
in
the
Mediterranean area and the neighboring
Atlantic coasts. Portugal produces half of the
total supply.
103

104. CORK
Process
• The bark is cut from mature trees every 9 - 10
years between the months June & August.
Each tree has a productive life of 165 years.
• Sheets are stacked to dry for 3 months.
104

105. CORK
Process
• Later boiled in vats.
• Stored in dark, cold cellars for several months.
• Corks are now cut from the thickness of the
bark.
105

106. WHY CORK?
• Its light, clean, available in vast quantities,
almost impermeable, smooth, unaffected by
temperature, rarely rots, extremely hard to
burn, and most importantly, it is uniquely
elastic, returning after compression exactly to
its original form.
• It goes brittle very slowly and crumbly over a
period of 20-50 years
106

107. DISADVANTAGES
• Cork at times develops a musty smell.
• Corks are sterilized during manufacture, but
sometimes one or two of the many cells that
make up the cork are infected with fungus.
When these cells are in contact with the wine,
the wine picks up the smell and becomes
‘corky’.
107

108. Size
• A normal wine cork is 24mm in diameter,
compressed into an 18 mm neck.
• For Champagne, a 31 mm cork is compressed
into a 17.5 mm neck.
108

109. FACTORS DETERMINING COST OF
WINE
• Grape Variety- Viticulture cost.
• Hectoliter per hectare
• Storage Cost
• Evaporation
• Labour Cost
109

110. LOOKING AFTER WINES
• Dark Cool Place
• Well aired, ventilated cellar.
• Temperature 7-21ºC.
• Kept lying position for cork to remain moist.
110

111. SERVICE OF WINES
• Host presents the selected wine with label
facing the guest.
• Opened on side station.
• 30 ml for tasting to host.
• If selected served 3/4 of the glass.
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112. DECANTING WINES
• Ideally decanted into a carafe.
• However it is unpredictable.
• Young wines are best when aerated.
• French people never decant wines.
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113. IDEAL TEMPERATURE
• White - Sweet - 4-6ºC Dry- 6-10ºC
• Red - 8-14ºC
• Rose - 10-13ºC
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114. Reading A French Wine Label
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115. Reading A French Wine Label
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116. Reading A French Wine Label
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117. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
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