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IBD General Certificate > Unit 4 - Lesson 2 - Cereals > Flashcards

Unit 4 - Lesson 2 - Cereals Flashcards

1
Q

Are cereals cheap or expensive for distillers?

A

Expensive so must maximize

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2
Q

Main cereal component used in spirits?

A

Grain’s endosperm

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3
Q

What does the endosperm contain?

A

Starch as a carb

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4
Q

Why use cereals?

A
  1. Main source of starch (eg fermentable carbs)
  2. Add flavor
  3. For Barley - enzymes convert starch to carbs during mashing
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5
Q

Whisky or Whiskey - any regulation?

A

No naming convention

American and Irish use Whiskey

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6
Q

When was Scotch whisky regulated?

A

2009

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7
Q

What defines Scotch whisky from 2009?

A
  1. Distilled in Scotland, mash processed there
  2. Water and malted barley
  3. Conversion only by endogenous enzymes
  4. Fermented at distillery with yeast
  5. <94.8% aromas and taste from raw materials
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8
Q

When was the Irish Whiskey Act?

A

1980

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9
Q

What are Irish Whiskey Rules?

A
  1. Distilled in Ireland or N Ireland
  2. Cereals saccharified by the diastase
  3. Fermented by yeast
  4. <94.8% with flavors and aromas from raw materials
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10
Q

Who regulates Canadian Whisky?

A

CRC

Consolidated Regulations of Canada

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11
Q

What can Canadian whisky be?

A

Canadian Whisky
Canadian rye whisky
Rye Whisky

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12
Q

What are the Canadian rules for whisky?

A
  1. Potable (or mix of) alcoholic distilates from mash of cereal or grain
  2. saccharified by the diastase of malt or enzymes
  3. Fermented by yeast
  4. Possess aroma, taste and character of Canadian Whisky
  5. Be mashed, distilled and aged in Canada
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13
Q

Who regulates American Whiskey?

A

US Code of Federal Regulation

Both Fed and States

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14
Q

US Fed Code for

  1. Rye Whiskey,
  2. Rye Malt Whiskey
  3. Malt Whiskey
  4. Wheat Whiskey
  5. Bourbon Whiskey
  6. Corn Whiskey
A
  1. Mash >51% Rye
  2. Mash >51% Malted Rye
  3. Mash > 51% malted barley
  4. Mash > 51% wheat
  5. Mash > 51% corn
  6. Mash > 80% corn maize
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15
Q

For American, Canada and Ireland what do the rules allow you to do that Scotland cannot

A

Use non-endogenous enzymes & use yeast and other micros

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16
Q

What is restriction in Scotch Whisky?

A

ONLY use endogenous enzyme systems & ferment with yeast

17
Q

How much yeast 20t cereal & 1% wt/wt on dry basis

How much dried, compressed and cream yeast is required?

A

Mean 200 kg of dry yeast
Dried -= 95% form –> 200/95100 = 211kg
Compressed = 25% form –> 200/25100 = 800kg
Cream = 18% form –> 200/18*100 = 1,111kg
Ensures a 1% inclusion on a dry weight basis

18
Q

Does the final wort or sugar solution contain solids?

A

Maybe - it could have residual cereals eg husks and insoluble solids
If feed directly from fermenter into the still would have yeast as well

19
Q

What is a problem with residual solids in a fermenter?

A

Can cause pressure build up in wash below the solids layer

20
Q

If pressure builds in the fermenter due to solids build up what can happen?

A
  1. Rapid release can cause spillage eg less efficient

2. if plant not clean, contamination

21
Q

What is the result if producers do not feed solids forward?

A

Only soluble and insoluble solids remain no heavy solids.

Could be very clear or cloudy wort

22
Q

What is vital after a fermentation feed into the still?

A

Removal of all solids to avoid contamination

23
Q

What are the 2 main inputs of the fermentation process?

A
  1. Wort (sugar solution)

2. Suitable yeast with low bacteria content

24
Q

What are important parts of the wort?

A
  1. Simple fermentable sugars
  2. Amino acids
  3. Proteins
  4. Small and large dextrins
  5. Minerals and other
    ALL FOR NUTRIENTS FOR HEALTY YEAST
25
Q

Optimal temperature for wort processing (starch to sugars)?

A

65°C through endogenous and commercial enzymes (non-endo)

26
Q

Difference between Distiller’s wort and Brewer’s wort?

A
  1. Distillers not boiled = microbial contamination will happen
  2. Limit-Dextrinase - residual enzyme action not stopped
  3. Distillers do not recover yeast post ferment
27
Q

What is 2nd conversion in cereal based fermentations?

A

Only 80% of starch is initially converted to sugars
Temp and pH help breakdown larger dextrins
Active yeast consumes glucose then maltose then maltotriose until yeast and enzymes convert all carbs

28
Q

What maybe the fermentation time?

A

45 hours to 100 hours.

Longest process in production

29
Q

What is the largest pieces of equipment at a distillery?

A

The fermenters - mostly since fermenting takes the most time

30
Q

What does the inside of a fermenter have to be?

A

Smooth to avoid solids buildup

31
Q

Why measure Original gravity?

A

indicator of the efficiency of the mashing process. Can use hydrometer, lab, or handhel desitometer

32
Q

Why measure final gravity?

A

Measures specific gravity at end of fermentation

Indicates performance

33
Q

Why measure ABV?

A

Calculate total produce with raw materials

Usually in a lab

34
Q

Why measure pH?

A

End of ferment cereal wash usually is 3.9 - 4.1 pH

Below 3.9 can indicate microbial contamination

35
Q

Why measure glucose, maltose, maltotroise?

A

Any residual sugars is an indicator of poor yeast production

36
Q

Why measure latic acid?

A

High levels indicate higher than normal microbial contamination

IBD General Certificate (52 decks)

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