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distilling Flashcards

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1
Q

What are the main spirits derived from?

A

Cereal, molasses, grape, and agave

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2
Q

What is the malting process?

A

A process involving key stages and structural changes in barley

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3
Q

What are the key characteristics of cereals used in distilling?

A

Key characteristics/qualities of distilling cereals

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4
Q

What is molasses and how is it produced?

A

A byproduct of sugar cane processing for rum production

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5
Q

What are the differences between sugar cane juice and molasses?

A

Differences based on quality and composition

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6
Q

What is terroir in relation to grape cultivation?

A

The environmental factors affecting grape growth

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7
Q

What are the four primary gin botanicals?

A
  • Juniper
  • Coriander
  • Citrus peel
  • Orris root
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8
Q

What are the major components of a yeast cell?

A

Components that function in fermentation

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9
Q

What is the purpose of milling in distilling?

A

To prepare grain for mashing

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10
Q

What does wort separation involve?

A

The process of separating liquid from solid during brewing

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11
Q

What is the role of enzymes during the malting process?

A

To facilitate biochemical changes in the grain

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12
Q

What is the purpose of fermentation in distilling?

A

To convert sugars into alcohol

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13
Q

What are the typical phases of fermentation?

A

Phases that include yeast growth and alcohol production

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14
Q

What is the impact of regulations on fermentation?

A

Regulations affect the fermentation process and parameters

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15
Q

What is the difference between batch pot and continuous distillation?

A

Different methods for separating alcohol from the wash

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16
Q

What is the purpose of cask maturation?

A

To develop flavor and character in spirits

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17
Q

What are the key steps in the gin distillation process?

A
  • Base spirit selection
  • Distillation methods
  • Production of flavor extracts
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18
Q

What are the characteristics of new and mature spirits?

A

Differences in flavor, aroma, and quality

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19
Q

What is the definition of neutral spirit?

A

A spirit with no distinct flavor or aroma

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20
Q

What is the role of copper in distilled spirits production?

A

To enhance the quality of the distillate

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21
Q

What are the common grape harvesting methods?

A

Methods that optimize yield and quality

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22
Q

What is the significance of yeast selection in fermentation?

A

To ensure optimal fermentation performance

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23
Q

What is the difference between malt and grain whisky processes?

A

Differences in raw materials and production methods

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24
Q

What factors affect fermentation?

A

Temperature, sugar concentration, and yeast health

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25
What is the purpose of wort cooling?
To bring wort to the appropriate temperature for fermentation
26
What are the types of stills used in brandy production?
* Alembic Charentais * Armagnac stills
27
What are the benefits and challenges of yeast recycling?
To optimize fermentation efficiency and manage yeast health
28
What are the main types of cask wood?
Different types of wood used for whisky maturation ## Footnote Common woods include oak, cherry, and chestnut.
29
What is the use of treated casks in whisky production?
To produce whisky 'finishes' by holding other beverages like port, sherry, or wine ## Footnote This process enhances the whisky's flavor profile.
30
What is meant by warehousing in relation to whisk(e)y?
The storage process of whisky during maturation
31
What is blending in the context of whisky?
The process of combining different whiskies to achieve a desired flavor profile
32
What is the term for the stock of whisky available for production?
Inventory
33
What legislative requirements apply to Scotch whisky maturation?
Specific regulations governing the aging and blending processes
34
What types of rum exist?
White, amber, dark
35
What is the rum maturation process?
The aging of rum in barrels impacts its flavor
36
What is involved in the rum blending process?
Combining different rums to create a consistent flavor
37
What types of barrels are used for rum maturation?
Various types of barrels suitable for aging rum
38
What types of wood are used in brandy maturation?
Different wood types affecting brandy flavor
39
What is the process of aging brandy in barrels?
The maturation of brandy to develop flavor complexity
40
What is the spirit dilution method?
A technique used to adjust the alcohol content of spirits
41
What are basic blending practices in distillation?
Methods used to combine different spirits for consistency
42
What parameters are controlled in a barrel warehouse?
Temperature, humidity, and airflow
43
How is a brandy barrel made?
Wood seasoning, toasting, barrel size considerations
44
What types of aged tequila exist?
Blanco, Reposado, Añejo
45
What is the tequila maturation process?
Aging tequila in barrels to enhance flavor
46
What basics are involved in tequila blending?
Combining different tequilas for flavor consistency
47
What additives are permitted during tequila blending?
Specific substances allowed both during and post-blending
48
What is the purpose of a specification in production?
To define quality standards and tolerances
49
What is the concept of tolerance for specification ranges?
Acceptable limits for variations in production quality
50
What are simple statistical quality control procedures?
Basic methods to monitor and ensure product quality
51
What are the key distilling measurable parameters?
Alcohol content, temperature, pH
52
What is the role of monitoring in achieving product consistency?
To adjust processes based on measurable outcomes
53
What are features of a quality management system?
Definition and benefits of a structured quality approach
54
What are the four main processes to implement a quality management system?
Planning, execution, monitoring, and improvement
55
What are the typical steps in implementing a HACCP system?
Hazard analysis, critical control points identification, monitoring
56
What is flavour in spirits?
The sensory perception of taste and aroma
57
Why is flavour control important?
To maintain product quality and consistency
58
What is the role of sensory evaluation in controlling flavour?
To assess and adjust flavour profiles based on human perception
59
What are the types of sensory tests?
Sample screening, difference testing, descriptive analysis
60
What are the features of a quality system?
Structure, processes, monitoring, and improvement
61
What is microbiological contamination?
Presence of harmful microorganisms in production
62
What are common methods for detecting microbiological contaminants?
Culture tests, molecular methods
63
What are the principal ways to achieve microbiological control in a distillery?
Sanitation, monitoring, and process control
64
What are the types of cleaning systems used in distilleries?
CIP systems, manual cleaning
65
What are the four key factors for efficient plant cleaning?
Time, temperature, chemical concentration, mechanical action
66
What is the difference between single-use and recovery systems?
Single-use systems are disposed of after use, recovery systems are reused
67
What are the advantages of preventative maintenance?
Reduces downtime, enhances safety, and improves reliability
68
What is the role of routine maintenance tasks?
To ensure operational safety and efficiency
69
What are the guiding principles of sustainability?
Reduce, reuse, recycle
70
What is the main use of steam in distilling?
To provide heat for processes
71
What are the categories of water used in distilleries?
Product water, process water, service water
72
What are the sources of effluent in distilleries?
Wastewater from production processes
73
What is the definition of a co-product?
A secondary product generated during the production process
74
What are the uses for grape stems?
Animal feed, compost, extraction processes
75
What are the hazards associated with chemical cleaning agents?
Toxicity, flammability, environmental impact
76
What are good practices for the storage of chemicals?
Proper labeling, secure storage, and ventilation
77
What precautions are necessary for safety in a distillery?
Use of personal protective equipment and emergency procedures

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