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IBD General Certificate > Test Questions Apl 27 > Flashcards

Test Questions Apl 27 Flashcards

1
Q

Q1: Which property make oak suitable as a cask for maturation?

a. Strong and durable
b. Contains desired flavors
c. Not too porous
d. all of the above

A

All of the above

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2
Q

Q2 - What is the main reason for rejuvenating casks once they reach the end of life?

A

New oak lignins have been degraded and made accessible

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3
Q

Q3 - what flavors do oak lactones give spirits?

A

Coconut flavors

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4
Q

Q4 - Chill filtration is used to make a clear spirit drink. What is the correct description of a chill filtration process?

A

Filtration removes fatty acid esters, oxilates and barrel char

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5
Q

Q5 - During maturation in oak cask in Scotland parameters of whisky will change.
How?

A

Ester level increases

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6
Q

Q6 - Which is the least relevant of whisky maturation?

a. Atmospheric humidity
b. Atmospheric temps
c. Frequent movement of cask
d. volume of cask

A

c. Frequent movement of cask

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7
Q

Q7: Name common cask types and size?

A 
Butt - 500L
Hogshead - 254L
ASB (American Standard) - 191L
Puncheon - 558L
Dumpy Puncheon - 463L
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8
Q

Q8 - what type of cask must bourbon be matured in?

A

Newly charred oak casks

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9
Q

Q9 - In the maturation of rums, which of the following is correct?

a. White rum not usually aged, but if aged need to run through charcoal
b. Amber rum are aged >3years
c. Dark rum aged >6m
d. Amber & dark rum do not need aging

A

White rum not usually aged, but if aged need to run through charcoal

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10
Q

Q10 - Due to high ambient temp and lack of maturation warehouse cooling, rum in casks will typically lose what volume annually?

A

5 - 10%

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11
Q

Q11 - from where do dark rums acquire their color?

A

From both charred cask and caramel

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12
Q

Q12 - Rum producers will often start the cask maturation process at 70-80% - why?

A

Higher ABV requires fewer casks and thus lower costs

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13
Q

Q13 - What species of oak is found in Limousin France?

A

Quercus robur

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14
Q

What are the oaks French and American Species

A

Quercus Petrea - Vosage - Europe Oak
Quercus Robur - Limousin, France
Quercus Alba - American white oak
Quercus Sensillis - same as Petrea

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15
Q

Q14 - Why are brandy casks watered down slowly and cellars kept humid?

A

To prevent soapiness

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16
Q

Q15 - What is the purpose of neutral casks in brandy maturation?

A

To further flavor devlopment

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17
Q

Q16 - Boise is used by some brandy producers for what reason?

A

Boise (mix of brandy, water, oak chips and sugar) adds color to the matured brand at blending

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18
Q 
Q17 - Put following brand of Tequila in order least aged first
Anejo
Silver
Reposado
Gold
A

Silver - unaged
Gold - unaged - sometimes macerated for color
Reposado - 2-12m
Anejo - 1-3 years

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19
Q

Q18 - The Tequila blender can use what to adjust spirit color?

A

Spirit caramel

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20
Q

Q19 - If tequila says “abocado con” what does that mean?

A

Infused with and smoothed

Spices herb, etc NO AGING REQUIRED

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21
Q

Q20 - Why are mezcals rarely matured?

A

Cost of barrels makes it uneconomic

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22
Q

Q21 - which question from below would not be asked for out of control?

a. Are results correct?
b. Whose fault?
c. Is the problem real?
d. When & where did it happen?

A

Whose fault

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23
Q

Q22 - List the control loop

A
  1. Process
  2. Temp probe
  3. Controller
  4. Actuator
  5. Value
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24
Q

Q23 - Which is not an instrument in control loops?

a. RTD
b. Pressure transducer
c. Gravity Bottle
d. Magflow meter

A

c. Gravity Bottle -
RTD = a resistance temperature detector or thermocouple
Pressure transducer =- pressure probe
Magflow = measure water

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25
Q

Q24 - What are 2 standard devs an average of what confidence level?

A

95.4%

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26
Q

Q25 - What is not a principle of TQM?

a. Every employee is responsible for Q
b. Q must be measured
c. Upfront costs not lifecycle
d. Mngt must be lead on TQM

A

c. Upfront cost not life cycle

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27
Q

Q26 - What is not a ISO principle?

a. Product focused
b. Relationship Management
c. Process approach
d. Engagement of people

A

a. Product focus

28
Q

Q27 - What is the correct order of QMS documentation?

A
  1. Policy
  2. Procedures
  3. SOP
  4. Records
29
Q

Q28 - Which of the following is a food safety hazard?

a. Sales dips
b. Chemical hazards
c. Financial overspends
d. Out of spec taste tests

A

Chemical hazards

30
Q

Q29 - On a flavor wheel used for the sensory evaluation which is not detected by aroma?

a. Must
b. Vomit
c. Solventy
d. Umami

A

d. Umami

31
Q

Q30 - Master blended and panellists follow all rules except?

a. Eat before samples
b. Not wear perfume
c. Not use strong hand cream
d. Not smoke prior to tasting

A

a. Eat before

31
Q

Q30 - Master blended and panellists follow all rules except?

a. Eat before samples
b. Not wear perfume
c. Not use strong hand cream
d. Not smoke prior to tasting

A

a. Eat before

32
Q

Q31 - When nosing, samples are typically diluted with water to what level?

A

20% ABV

33
Q

Q32 - What is not a sensory difference test?

a. Triangle
b. Duo-duo
c. Tetra
d. Duo-trio

A

b. Duo duo - NO SUCH THING

Difference is to look at if 2 sets of samples are different

34
Q

Q23 -What type of maintenance system is likely to be the best use of resources and lowest risk of breakdowns?

A

Predictive Maintenance

35
Q

What are the maintenance approaches and triggers?

A
  1. No maintenance - breakdown, time, event, usage, condition
  2. Run to Failure - breakdown
  3. Preventative - time & usage (BEST COST)
  4. Predictive - Condition
36
Q

Q34 - Which item is suitable for no maintenance?

a. boiler
b. light bulb
c. 4 roller malt mill
d. Electric conveyor

A

b Light bulb

37
Q

Q35 - Which is not a TPM 6 Big loses?

a. breakdown & unplanned shutdown
b. Speed loss eg running at reduced speed
c. Programmed maintenance losses
d. Quality defects, scrape and rework

A

c. Programmed maintenance loss

38
Q

Q36 - What does TPM stand for?

A

Total Productive Maintenance

39
Q

Q37 - What is the biggest contribution to a distillery’s carbon footprint?

A

CO2 burned in fossil fuels eg steam, heating etc.

40
Q

Q38 - What bacteria that can cause dangerous mist from cooling towers?

A

Legionella pneumophilia

41
Q

Q39 - What are the 4 Rs of sustainability?

A

Reduce
Reuse
Recycle
Recover

42
Q

Q40 - What can hot water generated by still condensers be used for?

A

Heating mashing water

43
Q

Q40 - What can hot water generated by still condensers be used for?

A

Heating mashing water

44
Q

Q41 - What is BOD and what does it measure

A

Biological Oxygen Demand
Amount of O2 in mg required by microbs to digest the available nutrients in effluent
BOD 5 - over 5 day period
If high, then can cause algae reducing O2 in the wild

45
Q

Q42 - Which of the following effluent is not part of the charge calculation?

a. pH
b. Suspended solids
c. Volume
d. COD

A

a. pH - measure acidity so need to be 7

Based on effluent loading (how dirty) = COD + BOD + Suspended solids

46
Q

Q43 - What has the highest BOD?

A

Pot Ale

47
Q

Q44 - What type of effluent treatment plane uses biogas for fuel?

A

Anaerobic Digestion

48
Q

Q45 - For every 100T of raw material input produces….

A

1/3 Alcohol
1/3 CO2
1/3 Solids

49
Q

Q46 - What is not a co-product of malt distilling?

a. Draff
b. Fusel oil
c. Pot ale
d. Spent lees

A

b. Fusel - it is not collected in pot stilling which is how malt is done. Usually left in the mix

50
Q

Q47 - The removal from distiller of wet and dry co-products can be done via several routes. What needs a permit?

a. used for bioenergy
b. used for feedstock
c. sold to 3rd party
d. discharged to sea

A

D. discharged to sea

51
Q

Q48 - What is fusel oil know as?

A

Iso-amyl alcohol

52
Q

Q49 - Experts are currently researching and the use of bagassse for what?

A

As biomass for ethanol production

53
Q

Q50 - Dunder from rum manufacture can be called …..?

A

Spent wash

54
Q

Q51 - Spent wash (dunder) has a BOD of?

A

40-60,000 mg/L

55
Q

Q52 - Grape stems are used as a co-product for what?

A

Composting

56
Q

Q53 - How are grape skins used post fermentation?

A

Sell for grappa production

57
Q

Q54 - Grape sees are used for..

A

Compost
Anti-oxidant
Grape seed oil

58
Q

Q55 - Grape skins have been used for all the below but…

a. Anti-coagulant
b. Anti-oxidant
c. Anti-microbe for seafood
d. Tartaric acid

A

A Anti- coagulant

59
Q

Q56 - In a Venn diagram what is the cross over of circles?

A

Risk

60
Q

Q57.- what is not correct about CO2?

a. heavier than air
b. kills by asphyxiation
c. easily detected by odor
d. colorless

A

DOES NOT HAVE ODOR

61
Q

Q58 - When entering a confined space what should you do?

A

Check CO2
Work with a buddy
Wear personal monitor

62
Q

Q59 - Flash point of 75% ABV?

A

18C

63
Q

Q60 - What legislation requires a MSDS for every chemical manufactured and sold?

A

Safety

64
Q

What is correct?

a. Chem must be tightly sealed
b. PPE is not needed with harmful chems
c. Chems to be separate by type and if liquid stored in bunded areas
d. Mixing acid with chorine has

A

c.

65
Q

Q62 -

A

IBD General Certificate (52 decks)

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