Download Spirits Production: Fermentation, Distillation, and Maturation Techniques and more Exams Winemaking in PDF only on Docsity!
Spirits can be made from anything of____ ___ that contains ____ - correct answer ✅agricultural origin, carbohydrates What is the aim of using raw materials containing carbohydrates - correct answer ✅to use carbohydrates to create a sugary liquid (needed for fermentation) ______ ___ starts when ___ are added to the sugary liquid - correct answer ✅alcoholic fermentation, yeast Yeast eat ___ and create: alcohol, flavor, carbon dioxide - correct answer ✅sugar alchohol created by yeast is majorly ____ - correct answer ✅ethanol flavors created by yeast are known as - correct answer ✅congeners abv after first alcoholic fermentation of raw materials - correct answer ✅10% abv two degrees proof = - correct answer ✅1% abv abv stands for - correct answer ✅alcohol by volume 40% abv = ___ proof - correct answer ✅ 80
an alcohol descriptor label historically seen on rum labels - correct answer ✅overproof in spirits, distillation takes place in a ___ - correct answer ✅still the main aim of distillation is to: _____ (this has a concentrating effect) - correct answer ✅select individual parts of the alcoholic liquid and leave others behind (this has a concentrating effect) a common concentration of distillation takes the level of ___ from ___ % to ___%
- correct answer ✅ethanol 10 75 in addition to _____, distillation is also used to select and concentrate _____ - correct answer ✅ethanol, congeners the main aim of post-distillation operations is to ensure the spirits has the correct ___ ___ ___ and ____ ___ for the brand it is being used in. - correct answer ✅color, aroma, sweetness, alcoholic strength in simple terms, what are the two main things raw materials provide a distiller with? - correct answer ✅store of carbohydrates, flavors why are raw material carbohydrates important to a distiller in the fermentation process - correct answer ✅carbohydrates are a source of food to yeast during fermentation (eat the carbs, alc co2 and heat = by product)
Alchohols created in fermentation besides ethanol - correct answer ✅methanol, fusel alchohol fermentation ends when all ____ have been converted to . **- correct answer** ✅sugars alcohol some congeners come directly from ___ ____ others are created ____ _____ **- correct answer_** ✅raw materials, during fermentation Congeners created during fermentation are called ___ and are known for their ___ ___ - correct answer ✅esters fruity smell distillation can only select and concentrate ___ __ ____ ___ - correct answer ✅what is already there explain why it is so important that each batch of sugary liquid created through fermentation has the same characteristics as the last - correct answer ✅bc congeners are created in fermentation many distillers use ____ ___ ___ that can be relied upon to consistently create the right amount and type of ___ for the spirit being produced - correct answer ✅specially selected yeat congeners the aim of distillation is to produce a spirit that ___ __ ___ __ ___ - correct answer ✅can be put on sale
3 characteristics shared by all newly made spirits - correct answer ✅water-white, colorless, and dry distillation starts with a liquid that is made up of ___ and ___ - correct answer ✅ethanol water ____ boils at a ____ temp than water. It is more ____ - correct answer ✅ethanol lower, volatile explain the distillation process - correct answer ✅water and ethanol boiled- ethanol boils sooner than water- vapors rise- vapors collected and condensed- turned back into concentrated liquid containing a higher alchoholic volume than before All stills need a ___ . most are heated by ____ **- correct answer** ✅heat source, steam Which spirit requires that direct heat is used to heat the still **- correct answer_** ✅cognac 2 names of condensers and which is most commonplace - correct answer ✅shell and tube, worm tub pot distillation is a ____ process - correct answer ✅batch
congeners with a boiling point similar to ethanol - correct answer ✅heart congeners with a boiling point higher than ethanol - correct answer ✅tails a still that smells cheesy plasticy is indicative of the ____ - correct answer ✅tails a distillation takes place on each ___ in a ___ ___ and each one will select and concentrate the ___ - correct answer ✅plate column still ethanol The key point about column stills is that these ____ ____ are happening at the ____ ____ - correct answer ✅multiple distillations same time very high levels of abv, % can only be achieved using a ___ ___ **- correct answer** ✅96% column still in a column still ___ are continuously ____ out across the ____ of the still **- correct answer_** ✅congeners seperated height explain column still distillation in detail - correct answer ✅constant flow of pre heated alcoholic liquid into the base of the still. constant flow of vapor rising up throught the plates and a flow of liquid down through the plates. a distillation is happening on every plate. distillation is continuous and can be seperated out in any fraction across the height of the still. dont have to drain heads and tails for re- use, they will just take a continuous stream of heads and tails to be drained off
characterful spirits distilled in a column still (ex: abv @ 75%, drawn closer to bottom so still plenty of congeners and esters and character punch) - correct answer ✅rhum agricole, armagnac, bourbon The higher the plate on a column still, the less ____, and the more ____ - correct answer ✅congeners, alcohol ex. of light intensity colomn still liquors. 90% abv with light aroma and congeners - correct answer ✅light marks rum, scottish grain whisky when a spirit reaches 95-96% abv, there are so few ____ remaining that it is considered a ____ spirit. - correct answer ✅congeners neutral US neutral spirit ABV min - correct answer ✅95% EU neutral spirit ABV min - correct answer ✅96% aromas imparted from oak barrel maturation - correct answer ✅vanilla, clove, coconut, cinnamon 5 reasons to age a spirit in oak - correct answer ✅add color, congeners, oxidation, concentration, remove harshness over time, oxidation in the barrel creates flavors such as ___ and ___ which are characteristics often refered to as ___ - correct answer ✅leather, mushroom, rancio
after several months in an inert vessel, a spirit will become ____ and more ____ - correct answer ✅smoother, mouthfilling the vast majority of spirits are the product of ____. This is to achieve ___ and ____ - correct answer ✅blending consistency complexity (and balance between old and young) the process of preparing a spirit for bottling and sale - correct answer ✅finishing finishing options (4) - correct answer ✅adding water, color, sugar, filtration most spirits are reduced to bottling strength by adding ___ . Spirits legal minimum bottling strength is % US and ____% EU **- correct answer** ✅pure water, 40 37. All newly made spirits are dry. to enhance tast, balance, and style of a product a distiller can add (as is the case for some rums, brandies, or liquers) **- correct answer** ✅sugar most spirits are ___ to ensure they remain clear up to consumption this can be done with ___ ____ or ___ ____ **- correct answer** ✅filtered chill filtration charcoal filtration filtration that is more extreme and can sometimes remove congeners and color from a spsirit. used with ___ and ___ ___ - correct answer ✅charcoal, vodka white rum
