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Brandy Flashcards

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1
Q

What is the definition of brandy in the EU?

A

A spirit distilled from grape wine. (Other wine spirits can be added)

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2
Q

What is the ABV requirement for distillation of brandy in the EU?

A

Must be distilled at a maximum of 94.8% ABV

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3
Q

What is the minimum ABV for brandy in the EU before bottling?

A

37.5% ABV

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4
Q

What are the aging requirements for brandy in the EU?

A

Must be matured for at least one year in any type of oak, or for no less than 6 months in small oak barrels.

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5
Q

What is the minimum ABV for bottling brandy in the EU?

A

Not less than 36% ABV

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6
Q

What is a synonym for brandy in the EU?

A

Weinbrand

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7
Q

May brandy be flavored in the EU?

A

No, except for certain traditional production methods.

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8
Q

May caramel coloring be added to brandy in the EU?

A

Yes

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9
Q

What is a fruit spirit in the EU?

A

Commonly known as fruit brandy, made from fruits like plums, apples, pears, raspberries, blackberries, apricots, peaches, cherries, or other fruits.

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10
Q

Do fruit spirits in the EU need to be aged?

A

No

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11
Q

What is the required ABV for distillation of fruit spirits in the EU?

A

Must be distilled at less than 86% ABV

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12
Q

What are the three classes of fruit used in fruit spirit production?

A

Seeded fruits
Stone fruits
Soft fruit/berries

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13
Q

What are some examples of seeded fruit used for fruit spirit production?

A

Williams pear (poire Williams)
Apples
Quince

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14
Q

What are some examples of stone fruits used for fruit spirits?

A

Cherries (Kirsch)
Plums (Mirabelle and Quetsch)
Apricots

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15
Q

What are some examples of berries/soft fruits used for fruit spirit production?

A

Raspberries
Strawberries

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16
Q

What are the two main techniques for preparing fruit for distillation in the production of fruit spirits?

A

Maceration
Alcoholic fermentation

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17
Q

What must be carefully managed during distillation when working with fruits that have been fermented in fruit spirit production?

A

High levels of methanol due to the nature of the fruit.

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18
Q

May fruit spirits in the EU be flavored?

A

No

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19
Q

What is the bottling ABV required for fruit spirits in the EU?

A

Must be bottled at a minimum of 37.5% ABV

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20
Q

What is another name for fruit spirit in the EU?

A

Wasser (with the name of the fruit preceding - eg kirschwasser)

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21
Q

What are some fruit names that may replace the word spirit on a label in the EU?

A

Mirabelle
Quetsch
Williams

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22
Q

What is Poire Williams?

A

A pear spirit produced using the Williams, or Bartlett, variety.

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23
Q

What are some benefits of copper stills over stainless?

A

They are easier to manipulate into still shapes, and during the vapor stage, promote chemical reactions that produce new aroma compounds.

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24
Q

What are some advantages of stainless over copper stills?

A

Stainless lasts longer and provides a cleaner, more consistent distillate.

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25
What is the usual ABV of the base fermented wine or fruit juice in brandy production?
6-10% ABV
26
Are most fruit and pomace brandies aged or not? Why?
Most fruit and pomace brandies are not aged and kept out of wood. Allows the full flavor of the base material to show, and keeps the spirit colorless.
27
What are the most widely used grapes used in South African brandy production
Colombard and Chenin Blanc
28
How is South African brandy distilled?
Both pot stills and column stills are used.
29
What is the maximum distillation strength for pot stills in South African brandy?
75% ABV
30
What is the maximum distillation strength of South African brandy distilled using Column Stills?
95% ABV
31
What is a unique feature of South African brandy?
It can be distilled to be a neutral spirit.
32
What are the three types of South African brandy?
Pot Still Brandy Blended Brandy Vintage Brandy
33
What is South African Pot Still brandy?
100% pot still brandy (as of 2014) Must be aged minimum 3 years in oak, with a minimum bottling strength of 38% ABV.
34
What is South African Blended brandy?
A brandy made up of a minimum of 30% pot still brady, with unmatured wine spirits permitted to be used up to a maximum of 70% of the blend. Must be bottled at a minimum of 43% ABV
35
What is South African Vintage brandy?
Produced from between 30% and 80% pot still distillate that must have been aged for a minimum of 8 years in oak barrels. Column still spirits, which must also have been matured for at least 8 years may make up between 20% and 70% of the blend. Any remaining balance may be unmatured wine spirit. Bottled at 38% ABV or more.
36
When can a South African brandy use the term Estate Brandy on the label?
When all of the grapes are grown and the spirit is distilled and matured on the same names estate.
37
How is pomace brandy produced?
The skins, pulp and seeds leftover from wine production are lightly pressed or steamed to released the remaining juice, to which water may be added before the mixture is fermented and distilled.
38
What type of grapes are used in Grappa?
A wide variety, including both red and white grapes.
39
Is Grappa usually made from a single variety or a blend of grape varieties?
Typically a blend of grape varieties, but some use just one.
40
What are some highly aromatic grape varieties that can lead to quality Grappas that are expressive of the grape they were made from?
Muscat and Gewurztraminer.
41
What are the two types of pomace brandy distributed internationally?
Grappa (Italy) and Marc (France)
42
Why is it necessary that Grappa producers receive the pomace as soon as possible?
To protect the pomace for air and possible spoilage and oxidation, as well as high levels of methanol.
43
What does grappa mean in Italian?
Grape stalk.
44
At what ABV is grappa usually bottled?
Between 40-45%.
45
What is the maximum distillation abv for Grappa?
86% ABV
46
What may be added to Grappa post-distillation?
Aromatic Botanicals Up to 20 g/L Sugar Caramel Color (If the Grappa has been aged for longer than 12 months).
47
How is Grappa distilled?
Major producers - Continuous Column Artisanal - Pot Stills
48
How are most stills heated using pot still distillation for the production of Grappa?
Steam injection with perforated baskets.
49
What was the traditional method of heating pot stills in Grappa production?
Water jackets - with perforated baskets and mechanical stirrers.
50
How are continuous column stills heated in Grappa production?
Steam injection.
51
How is pomace distilled in a continuous column still in Grappa production?
The pomace is moved slowly through and out of the first column, keeping it there long enough for the volatile fractions to be stripped by the steam. The vapors then pass into the rectifier and distillation continues in the normal way.
52
How is Grappa aged?
Either in inert containers for several months or in wood.
53
What are the two label options and requirements for Grappa aged in wood?
Vecchia or Invecchiata - Min12 months in wood Riserva or Stravecchia - Min 18 months in wood.
54
How many grape varieties can appear on a Grappa label?
No more than two.
55
If one grape variety is named on a Grappa label, what percentage of the pomace must be from the named grape?
At least 85%
56
What is required if two grape varieties are named on a Grappa label?
The two varieties together must account for 85% of the pomace used.
57
What type of wood barrels are used for Grappa aging?
Oak, ash, chestnut, or other wood.
58
Where must Grappa be produced?
Italy (and one area of Swizerland).
59
What is pear brandy formally called?
Eaux de vie de poire
60
What is cherry brandy known as in German-speaking countries?
Kirsch or Kirschwasser
61
Where is kirsch believed to have originated?
The Black Forest of Germany
62
Describe Kirsch
A clear and colorless fruit spirit. Generally unaged. Refined taste with subtle flavors of cherry and a slight bitter-almond aftertaste.
63
Is Kirsch aged?
Kirsch is generally unaged, but may be aged for short time in inert vessels.
64
What is Kirsch made from?
Cherries - may be either just the fruit or the fruit and the pits.
65
What is the difference in flavor of Kirsch using just the fruit or complete (with pit as well)
Just the fruit - more cherry flavor Complete - bitter-almond, marzipan like flavor along with the cherry.
66
What is Mirabelle?
A French plum brandy made from yellow plums.
67
What is Quetsch?
A French plum brandy (using black plums) made in Alsace.
68
What is a geist spirit?
A spirit made by macerating soft fruits in neutral alcohol to impart their flavor, and then the resulting infused liquid is distilled.
69
What is the difference between a Geist and Brand or Wasser spirit
Geists are made by macerating in a diluted neural spirit, and then redistilling the spirit. A Brand or Wasser spirit is used for fruits that have been fermented and then distilled.
70
What may geist spirits be made from?
Fruit, flowers, vegetables, or spices.
71
What are some ways distillers protect their fruit and juice from spoilage?
Process quickly Refrigerate fruit/juice Blanket the fruit in a gas (typically CO₂)
72
How are red and white grapes treated differently when used for pomace brandies?
White grapes need to be fermented prior to distillation. Red grapes already contain alcohol and can be distilled immediately.
73
Why does white grape pomace need to be fermented prior to distillation in the production of pomace brandy?
The white grapes are crushed and pressed prior to fermentation, so the sugars in the grape juice need to be fermented.
74
Why might distillers choose maceration over fermentation in fruit spirit production?
If they use soft fruits/berries, the amount of juice is so small fermentation is impractical. Yeast from fermentation may create flavors that they want to avoid.
75
How are fruit spirits typically distilled?
Batch distilled in pot stills or hybrid stills. Hybrid stills are more common.
76
Why are stills run slowly in the production of fruit spirits?
To allow the distiller to make precise cuts to regulate Group1 and Group3 fractions.
77
What type of wood are the small number of fruit spirits that use wood matured in?
Rarely oak (to avoid the overpowering aromas). Chestnut and Ash are more common.
78
What do distillers hope to achieve from oak maturation of fruit spirits?
Oxidative, dried fruit aromas with only a subtle wood aroma. To avoid rancio from long aging (would obscure the fruit aromas).

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