4 Key Stages During Production (O-1)

Question 1

The 4 key stages during production that determine style and quality?

Answer 1

•Processing raw materials
•Alcoholic Fermentation
•Distillation
•Post-distillation operations

Question 2

What is the purpose of processing raw materials?

Answer 2

Converting carbohydrates into fermentable sugar

Question 3

“Spirits can be made from anything of agricultural origin that contains __?

Answer 3

Carbohydrates

Question 4

Fermentation Starts when?

Answer 4

Yeast is added to the sugary liquid created by processing the raw material

Question 5

What happens during alcoholic fermentation?

Answer 5

Yeast+sugars=ethanol+CO2+Heat
=Aromatic Liquid

Question 6

Distillers must record level of__?
How is this done?

Answer 6

•Ethanol
•ABV%/Proof (Proof is 2x the ABV)

Question 7

Proof is ___ the ABV

Answer 7

Double

Question 8

Fermentation ends when?

Answer 8

All of the sugars have been converted to alcohol

Question 9

During first fermentation how high is the ABV typically (it CAN be higher and lower too)

Answer 9

8-10%

Question 10

What are the 2 types of congeners addressed in the book?

Answer 10

1. The many alcohols (key ones are: methanol and fusel)
2. Esters

Question 11

What can methanol and fusel alcohols add or take away from a spirit?

Answer 11

They can add complexity in small amounts but too many become unattractive and is considered faulty

Question 12

What are esters?

Answer 12

A congener that has a fruity aroma and are selected during distillation to add complexity

Question 13

Distillation starts when?
What happens during?

Answer 13

-The alcoholic liquid is heated
- Liquid boils turning into vapors that are condensed and reformed into a liquid

Question 14

What is the aim of distillation?

Answer 14

To SELECT and CONCENTRATE ethanol and some congeners in order to be put on sale

Question 15

What is the common level of ABV concentration?

Answer 15

From 10% ABV to 75% ABV

Question 16

Some spirits have a ABV lower than __% and others can as high as __% ABV after first distillation

Answer 16

-75%
-96%

Question 17

Newly made spirits with LOWER ABV have a greater ____ ____, and___ where newly made spirits with HIGHER ABV have a lower___ ____ and _____

Answer 17

Aroma intensity
Complexity

Question 18

What are the characteristics of a newly made spirit?

Answer 18

-Water-white
-Colorless
-Dry

Question 19

What are the steps in distillation theory?

Answer 19

1. Starts with ethanol and water
2. Boiled
3. Vaporized into droplets
4. Condensed back into higher ABV liquid
5. Conginers selected

Question 20

How is ethanol separated from water?

Answer 20

Ethanol boils at lower temp than water =ethanol more volatile
Therefore vapors contain more ethanol

Question 21

What is the water and ethanol boiling points?

Answer 21

Water= 212 degrees
Ethanol= 173.1 degrees

Question 22

What is REFLUX?

Answer 22

An interaction that takes place during distillation between liquid and gas vapors that changes the composition to have more alcohol

Question 23

What happens as a result of reflux?

Answer 23

Gas vapors become more alcoholic due to the lack of energy it takes for ethanol to become a gas and the liquid becomes less alcoholic

Question 24

What is rectification?

Answer 24

The rise in ABV due to reflux

Question 25

A spirit distilled at 96% ABV is more _____ than a spirit distilled at 75% ABV

Answer 25

Rectified

Question 26

A more higher rectified spirit will have less _____ ____ than a lower rectified spirit

Answer 26

Aromatic intensity
Bonus: complexity

Question 27

What do raw materials provide the distiller?

Answer 27

•Carbohydrates
(Starch+fructans= fermentable sugar)
•Unique aromas
•Conginers =aromas/flavors